Og nå er det give-away på bloggen deres, så det er bare å prøve lykken!
tirsdag 11. oktober 2011
Give-away - Concerti Carrier
Den nye formsydde bæreselen Concerti Carrier er jeg spent på å prøve.
Og nå er det give-away på bloggen deres, så det er bare å prøve lykken!
Og nå er det give-away på bloggen deres, så det er bare å prøve lykken!
mandag 15. august 2011
Sweet tooth
I suddenly found myself in acute need of something sweet.
1/2 ripe banana, mashed with a spoon
1,5 tbsp cashini butter (Artisana - cashew and sesame butter)
3 drops chocolate flavoured stevia
2 heaped tsp cocoa powder
Just mix it all together in a bowl. It tastes like chocolate icing. Yum!
1/2 ripe banana, mashed with a spoon
1,5 tbsp cashini butter (Artisana - cashew and sesame butter)
3 drops chocolate flavoured stevia
2 heaped tsp cocoa powder
Just mix it all together in a bowl. It tastes like chocolate icing. Yum!
fredag 12. august 2011
Layered fudge
I came across Chocolate Covered Katie's blog via Hjertemat, and fell in love instantly. Her recipes are so tempting, so yummy! It truly encompasses all things chocolate-y and then some. One of the first recipes I tried from her blog was her chocolate fudge. I played around with it a bit, adding peanut butter amongst other things (which CCK actually did as well - a few weeks later) and it was absolutely delicious! Still is. And since I've played around with it a bit more, ending up with these pieces of layered fudge.
LAYERED FUDGE
5 tbsp coconut butter (I use Artisana)
3 tbsp cashew butter (Artisana)
1 very ripe banana
1 tbsp agave nectar
Pinch of salt
Place all ingredients in a food processor and blend until smooth.
Then remove about 1/3 of the mixture. Add 3-5 tbsp cocoa powder (I use Navitas Naturals) and 2-3 drops chocolate flavoured or plain stevia to the 2/3 and blend until the cocoa is properly incorporated. If you want more stevia, then add according to taste. I prefer this part to be rather dark and not too sweet, as the vanilla/toffee mixture is quite the opposite.
Then add 2 drops vanilla flavoured stevia and 4 drops toffee flavoured stevia, plus a pinch of vanilla bean powder to the remaining 1/3, mixing by hand.
Spread out the chocolate mixture on some cling film and pop it in the freezer for 20-30 minutes, just enough for it to harden.
Spread the vanilla/toffee flavoured mixture over the chocolate and place in freezer or fridge until it hardens.
Then cut into pieces and enjoy! I suppose it lasts quite a few days in the fridge, but they tend to disappear rather too quickly here...
PS: As I mentioned in my previous post (in Norwegian), I've decided that this blog will be bilingual. Just like my head. ;)
LAYERED FUDGE
5 tbsp coconut butter (I use Artisana)
3 tbsp cashew butter (Artisana)
1 very ripe banana
1 tbsp agave nectar
Pinch of salt
Place all ingredients in a food processor and blend until smooth.
Then remove about 1/3 of the mixture. Add 3-5 tbsp cocoa powder (I use Navitas Naturals) and 2-3 drops chocolate flavoured or plain stevia to the 2/3 and blend until the cocoa is properly incorporated. If you want more stevia, then add according to taste. I prefer this part to be rather dark and not too sweet, as the vanilla/toffee mixture is quite the opposite.
Then add 2 drops vanilla flavoured stevia and 4 drops toffee flavoured stevia, plus a pinch of vanilla bean powder to the remaining 1/3, mixing by hand.
Spread out the chocolate mixture on some cling film and pop it in the freezer for 20-30 minutes, just enough for it to harden.
Spread the vanilla/toffee flavoured mixture over the chocolate and place in freezer or fridge until it hardens.
Then cut into pieces and enjoy! I suppose it lasts quite a few days in the fridge, but they tend to disappear rather too quickly here...
PS: As I mentioned in my previous post (in Norwegian), I've decided that this blog will be bilingual. Just like my head. ;)
torsdag 11. august 2011
Popcorn og språkforvirring
Jeg klarer ikke å bestemme meg for om denne bloggen skal gå på engelsk eller norsk, så nå har jeg i grunnen landet på begge deler. Noe skriver jeg best om på engelsk, noe på norsk, og hvilket språk jeg tenker på varierer fra dag til dag. Så da får bloggen bli deretter. :)
Nok om det! Det har vært en lang sommer, på mange måter. Uvanlig lang ferie for meg, siden jeg er mellom jobber for tiden. Jeg har vel knapt hatt så lang ferie siden jeg gikk på ungdomsskolen. Deilig! Samtidig har det vært en vond sommer, med 22.7. Mange tanker og følelser å fordøye. Og en liten jente å ta seg av, en som er for liten til å skulle vite noe særlig om ondskap og forferdelse. En blanding av mye, med andre ord.
En ting har dog holdt seg gjennom hele sommeren, og det er min nyfunne begeistring for popcorn! Jeg har alltid syntes at popcorn var litt kjedelig, litt uinteressant i smaken. Men så plukket jeg opp et tips et sted om å bruke næringsgjær på popcornet - og bang, der var jeg frelst! Så her har det blitt poppet sikkert et par kilo popcorn siden mai. Og alle i familien liker det, både store og små.
Popcornet poppes som vanlig, vi har ikke micro og popper på gammeldags vis på komfyren. Jeg bruker rapsolje til å poppe i, men der gjør man akkurat som man vil. Mens poppingen pågår blander man krydderet:
3-5 ss næringsgjær
1 ts malt spisskummen (cumin)
1/2 ts salt
En liten klype chili - eller etter smak.
(Bruk gjerne min kode ISE306 hvis du handler fra iherb for første gang - se mer info i høyremargen!)
Dette blandes sammen og settes til side til popcornet er ferdig. Når det skjer, har man oppi 1-2 ss kokosolje/smør/annen olje i det ferdigpoppete popcornet og rister godt på kjelen til det smelter og har fordelt seg jevnt på alt. Dette er rett og slett for at krydderet skal feste seg på popcornet, heller enn å falle rett til bunns i kjelen. Deretter rister man på kjelen igjen, atter en gang for å fordele godsakene - og vips, så er det klart.
Næringsgjær er rikt på B-vitaminer av flere sorter, deriblant B-12, som jeg lett får mangel på. Kanskje det er derfor jeg liker det så godt? I tillegg er det mye folat i næringsgjær, så sånn sett er det fint å spise for kvinner i fruktbar alder. Dette er ikke aktiv gjær, så man blir ikke gående med boblende mage av å spise det, bare så det er sagt! Mest av alt liker jeg rett og slett smaken, og koser meg med popcornet mitt.
Nok om det! Det har vært en lang sommer, på mange måter. Uvanlig lang ferie for meg, siden jeg er mellom jobber for tiden. Jeg har vel knapt hatt så lang ferie siden jeg gikk på ungdomsskolen. Deilig! Samtidig har det vært en vond sommer, med 22.7. Mange tanker og følelser å fordøye. Og en liten jente å ta seg av, en som er for liten til å skulle vite noe særlig om ondskap og forferdelse. En blanding av mye, med andre ord.
En ting har dog holdt seg gjennom hele sommeren, og det er min nyfunne begeistring for popcorn! Jeg har alltid syntes at popcorn var litt kjedelig, litt uinteressant i smaken. Men så plukket jeg opp et tips et sted om å bruke næringsgjær på popcornet - og bang, der var jeg frelst! Så her har det blitt poppet sikkert et par kilo popcorn siden mai. Og alle i familien liker det, både store og små.
Popcornet poppes som vanlig, vi har ikke micro og popper på gammeldags vis på komfyren. Jeg bruker rapsolje til å poppe i, men der gjør man akkurat som man vil. Mens poppingen pågår blander man krydderet:
3-5 ss næringsgjær
1 ts malt spisskummen (cumin)
1/2 ts salt
En liten klype chili - eller etter smak.
(Bruk gjerne min kode ISE306 hvis du handler fra iherb for første gang - se mer info i høyremargen!)
Dette blandes sammen og settes til side til popcornet er ferdig. Når det skjer, har man oppi 1-2 ss kokosolje/smør/annen olje i det ferdigpoppete popcornet og rister godt på kjelen til det smelter og har fordelt seg jevnt på alt. Dette er rett og slett for at krydderet skal feste seg på popcornet, heller enn å falle rett til bunns i kjelen. Deretter rister man på kjelen igjen, atter en gang for å fordele godsakene - og vips, så er det klart.
Næringsgjær er rikt på B-vitaminer av flere sorter, deriblant B-12, som jeg lett får mangel på. Kanskje det er derfor jeg liker det så godt? I tillegg er det mye folat i næringsgjær, så sånn sett er det fint å spise for kvinner i fruktbar alder. Dette er ikke aktiv gjær, så man blir ikke gående med boblende mage av å spise det, bare så det er sagt! Mest av alt liker jeg rett og slett smaken, og koser meg med popcornet mitt.
mandag 25. juli 2011
Disbelief
Friday July 22, 2011 started as a regular day, but by the time it ended, Norway was a different country. And the worst was yet to come. Waking up on Saturday to the news that more than 80 had been killed at Utøya was unbearable. I still don't know if I've really understood the scale of it. I can't let go of a man, a father, who was interviewed on the mainland near Utøya on Friday. At that time no one knew what was happening, no one grasped the magnitude. I feel so deeply for that father. I have no way of knowing if his son made it off the island, but I hope from every corner of my heart that he did. The alternative is simply too brutal to take in. That father's face is etched in my memory.
As a mother I feel an enormous sense of gratitude that my daughter is much too young to be implicated in this, and thankfully young enough to be protected from the images and the horrible truth of it as well. She has naturally noticed that we, her father and I, have been rather unsettled since Friday afternoon, but she goes about her regular business - playing with Duplo, doing jigsaw puzzles, jumping in the enormous puddles from the rain that keeps pouring down. Her very being makes us change our focus, and it helps. Despite the horrible events our life must go on. Yet at the same time there is the sense that things never will be the same. Our nation has been changed for ever.
I have, however, been proud to be Norwegian these past few days. I commend official Norway for keeping their calm and not joining the blame game, and most importantly for handling the situation with grace and dignity. We may have lost our innocence, but we have most definitely proved our sense of solidarity.
As a mother I feel an enormous sense of gratitude that my daughter is much too young to be implicated in this, and thankfully young enough to be protected from the images and the horrible truth of it as well. She has naturally noticed that we, her father and I, have been rather unsettled since Friday afternoon, but she goes about her regular business - playing with Duplo, doing jigsaw puzzles, jumping in the enormous puddles from the rain that keeps pouring down. Her very being makes us change our focus, and it helps. Despite the horrible events our life must go on. Yet at the same time there is the sense that things never will be the same. Our nation has been changed for ever.
I have, however, been proud to be Norwegian these past few days. I commend official Norway for keeping their calm and not joining the blame game, and most importantly for handling the situation with grace and dignity. We may have lost our innocence, but we have most definitely proved our sense of solidarity.
torsdag 16. juni 2011
Raw ice cream with chocolate sauce
Yum! Raw, healthy, dairy free, egg free (and gluten free) ice cream.
ICE CREAM
2 cups raw cashew nuts, soaked for a couple of hours
1 cup water
2/3 of a very ripe banana
8 drops liquid stevia (I use Sweet Leaf)
2 tbsp coconut oil (softened)
Pinch of salt
Peppermint extract to taste
Pinch of vanilla powder
Place all ingredients in a blender and blend until smooth. My blender isn't strong enough to get it quite as smooth as regular ice cream, but close enough. I presume you could get it smoother in a Vita-Mix or similar. But my ice cream loving (and slightly milk intolerant) husband really, really liked this! Next, place the mixture in an ice cream maker if you have, otherwise freeze it the old-fashioned, manual way. It needs to come out of the freezer 30-60 minutes before you plan to eat it.
CHOCOLATE SAUCE (well, chocolate sauce for lazy people)
3 tbsp soft coconut oil
Yacon syrup to taste
Raw cacao powder to taste
Pinch of salt
Stir together. I didn't even bother to stir until smooth; as I said, chocolate sauce for lazy people - like me.
ICE CREAM
2 cups raw cashew nuts, soaked for a couple of hours
1 cup water
2/3 of a very ripe banana
8 drops liquid stevia (I use Sweet Leaf)
2 tbsp coconut oil (softened)
Pinch of salt
Peppermint extract to taste
Pinch of vanilla powder
Place all ingredients in a blender and blend until smooth. My blender isn't strong enough to get it quite as smooth as regular ice cream, but close enough. I presume you could get it smoother in a Vita-Mix or similar. But my ice cream loving (and slightly milk intolerant) husband really, really liked this! Next, place the mixture in an ice cream maker if you have, otherwise freeze it the old-fashioned, manual way. It needs to come out of the freezer 30-60 minutes before you plan to eat it.
CHOCOLATE SAUCE (well, chocolate sauce for lazy people)
3 tbsp soft coconut oil
Yacon syrup to taste
Raw cacao powder to taste
Pinch of salt
Stir together. I didn't even bother to stir until smooth; as I said, chocolate sauce for lazy people - like me.
søndag 22. mai 2011
fredag 20. mai 2011
Lunch
Quinoa salad: Leftover red onions, leftover red and white quinoa, some feta cheese, chopped flat-leaf parsley and olive oil. And a few chili marinated olives on top. Yum!
And a smoothie for dessert. 1 banana, a handful cashew nut pulp, frozen raspberries, 1 tps maca powder*, 1 tsp lecithin, 1 tbsp hemp protein, cashew nut milk, water.
* If you're in Norway, it's not legal to import maca from outside the EU, so if you want to follow the rules, order from e.g. Goji King. That said, I have ordered from iherb, and got my maca. However, you do risk it being returned to sender.
And a smoothie for dessert. 1 banana, a handful cashew nut pulp, frozen raspberries, 1 tps maca powder*, 1 tsp lecithin, 1 tbsp hemp protein, cashew nut milk, water.
* If you're in Norway, it's not legal to import maca from outside the EU, so if you want to follow the rules, order from e.g. Goji King. That said, I have ordered from iherb, and got my maca. However, you do risk it being returned to sender.
tirsdag 10. mai 2011
Chocolate smoothie for breakfast
4-5 unsulphured dried apricots, soaked overnight
A handful raw cashews, soaked overnight
1 very ripe banana, preferably frozen in pieces
1,5 tbsp hemp protein powder
2 tbsp raw cacao powder
A splash agave nectar to taste
2,5 dl oat milk (I use calcium-enriched Oatly or home made)
Place all ingredients in blender, blend until smooth and enjoy!
If you don't have frozen bananas, add a few icecubes. I definitely prefer this smoothie cold. And add superfood powders as desired. Maca, camu camu, mesquite, lecithin powder all work well.
If you're a first time iherb shopper, feel free to use my referral code ISE306 to receive $5 off your first order.
A handful raw cashews, soaked overnight
1 very ripe banana, preferably frozen in pieces
1,5 tbsp hemp protein powder
2 tbsp raw cacao powder
A splash agave nectar to taste
2,5 dl oat milk (I use calcium-enriched Oatly or home made)
Place all ingredients in blender, blend until smooth and enjoy!
If you don't have frozen bananas, add a few icecubes. I definitely prefer this smoothie cold. And add superfood powders as desired. Maca, camu camu, mesquite, lecithin powder all work well.
If you're a first time iherb shopper, feel free to use my referral code ISE306 to receive $5 off your first order.
onsdag 4. mai 2011
Banana muffins
These were made today for our girl's packed afternoon meal for daycare. She's a bit of a fussy eater and so I try to be creative. These have already proved popular. They can easily be made gluten free by using gluten free oats, and can also be made without added sugar - the palm sugar isn't strictly necessary, but it tastes nice.
INGREDIENTS
A handful almonds
A handful sunflower kernels
2 handfuls rolled oats
1 dl coconut flour
1 tsp baking powder
Cocoa powder to taste
1 tbsp palm sugar
2 eggs
2 very ripe bananas
1,5 dl vanilla quark (I suppose regular quark, cottage cheese or fromage frais could be used instead, with a bit of vanilla essence)
Heat oven to 175 C. Place almonds, sunflower kernels and one handful of the rolled oats in a food processor and grind to flour. Place in a bowl along with the other dry ingredients. Mash the bananas with a fork and add to the dry mixture along with the eggs. Stir together, then add the quark and give it another stir. Distribute in muffin cases and bake for approx. 18 minutes. This recipe made 10 muffins.
INGREDIENTS
A handful almonds
A handful sunflower kernels
2 handfuls rolled oats
1 dl coconut flour
1 tsp baking powder
Cocoa powder to taste
1 tbsp palm sugar
2 eggs
2 very ripe bananas
1,5 dl vanilla quark (I suppose regular quark, cottage cheese or fromage frais could be used instead, with a bit of vanilla essence)
Heat oven to 175 C. Place almonds, sunflower kernels and one handful of the rolled oats in a food processor and grind to flour. Place in a bowl along with the other dry ingredients. Mash the bananas with a fork and add to the dry mixture along with the eggs. Stir together, then add the quark and give it another stir. Distribute in muffin cases and bake for approx. 18 minutes. This recipe made 10 muffins.
lørdag 30. april 2011
Rainbow blanket
Our toddler is long for her age and is rapidly getting too long for her baby blankets. Thus I've started knitting a "big girl blanket" for her, using Kauni effect yarn (colourway EQ). I'm not usually very fond of multi coloured yarns, but this yarn is different - the long colour shifts makes stripes rather than chaos. I'm knitting it on the diagonal as I don't know if I have enough yarn. I'll probably need an additional skein as I want the blanket to measure approximately 1,5 m x 1,5 m.
onsdag 27. april 2011
Pretty perfect
I've been on the lookout for a new sunglass case for a while. And just before Easter I found the perfect one on Etsy, from the seller thezakka. It arrived today, and it's quite simply perfect! Not too big, not too heavy, and so pretty!
Living on the edge
... of the step aerobics platform, that is. I basically fell off it last night. Quite embarrassing, really. And rather painful. So here I am with my leg on a chair and a sprained ankle.
søndag 17. april 2011
søndag 10. april 2011
Ras el hanout
Ah, what a wonderful spice mix! I bought a packet of this on a whim last time I ordered from Seasoned Pioneers. Today it helped create a quick, yet fragrant and tasty wannabe tagine.
What I used:
2 chicken breasts, cut into chunks
1 onion, cut into half moons
A few cloves garlic
1 red chili
A good handful dried apricots, chopped
Roughly 3 dl chicken stock
About 3 tsp ras el hanout
1 red pepper, chopped
Fry the onions, garlic and chili in some oil until soft, add the ras el hanout and fry for another minute or so. Then add the chicken and let it brown. Next throw in the apricots, give it a stir then pour in the stock. Bring to the boil and let it cook under a lid. Meanwhile, cook some bulgur wheat to serve. Add the chopped pepper when everything is nearly done.
What I used:
2 chicken breasts, cut into chunks
1 onion, cut into half moons
A few cloves garlic
1 red chili
A good handful dried apricots, chopped
Roughly 3 dl chicken stock
About 3 tsp ras el hanout
1 red pepper, chopped
Fry the onions, garlic and chili in some oil until soft, add the ras el hanout and fry for another minute or so. Then add the chicken and let it brown. Next throw in the apricots, give it a stir then pour in the stock. Bring to the boil and let it cook under a lid. Meanwhile, cook some bulgur wheat to serve. Add the chopped pepper when everything is nearly done.
Dressing up
Spring is finally here! And seeing as I'm quite particular about the sort of clothes I want my daughter to wear, much of her spring/summer wardrobe will be home made this year. And every girl needs a couple of dresses in her wardrobe, right?
Yarn: Sandnes Duett, about five skeins in total
Pattern: Kaia Babydoll (Ravlery)
Needles: 4mm + 6mm
Pattern: Stoff & Stil 63005
Fabrics: Stoff & Stil 250409 and 270186
Yarn: Sandnes Duett, about five skeins in total
Pattern: Kaia Babydoll (Ravlery)
Needles: 4mm + 6mm
Pattern: Stoff & Stil 63005
Fabrics: Stoff & Stil 250409 and 270186
lørdag 2. april 2011
Finished
Yarn: Sandnes Duett (unfortunately discontinued)
Pattern: Drops/Garnstudio
Quite happy with this jacket. It is rather wide and short and looks enormous, but not all that bad when put on.
tirsdag 29. mars 2011
Don't eat your peas!
At least not when they're inside these:
In Norwegian they're simply called "pea bags" (erteposer), as they're filled with (dried) peas. They can be used for all sorts of activities; today we've been practicing throwing and catching out on the veranda. I've been thinking about making them for a while, ever since seeing this blog post. I did, however, make mine double in the sense that I made the actual "pea bags" from plain canvas and then made covers from various patterned fabrics - experience from my own childhood has taught me that these toys seldom stay clean for long, thus I want to be able to wash the covers.
And finally a picture of a happy girl holding one of her new toys:
In Norwegian they're simply called "pea bags" (erteposer), as they're filled with (dried) peas. They can be used for all sorts of activities; today we've been practicing throwing and catching out on the veranda. I've been thinking about making them for a while, ever since seeing this blog post. I did, however, make mine double in the sense that I made the actual "pea bags" from plain canvas and then made covers from various patterned fabrics - experience from my own childhood has taught me that these toys seldom stay clean for long, thus I want to be able to wash the covers.
And finally a picture of a happy girl holding one of her new toys:
tirsdag 22. mars 2011
WIP (work in progress)
I'm knitting a spring jacket for my girl. The yarn is a cotton-merino blend and deliciously soft. I found it in a sales basket and payed 20 kr a skein, which makes this a rather cheap project. I've also bought bright cerise buttons. Here's a WIP picture:
mandag 14. mars 2011
Therapeutic work
The past few months have been rather intense. The new year started with us getting every conceivable cold and flu one after the other, then in late January our 2-year-old was ended up in hospital for a week thanks to the RS-virus. Also I found out I was pregnant in early January; last week I started bleeding and went for a scan at the hospital. I was bleeding because I'd had a missed abortion. I thought I was 13 weeks along, however the embryo hadn't made it past 6 weeks. So it's been a bit of a roller coaster ride lately.
In the midst of all this, what has given me solace and peace of mind is sewing, knitting and a bit of redecorating. I've finished a few UFOs (unfinished objects, that is), such as overlocking ready cut nappy inserts for our daughter's cloth nappies and buttoning an otherwise finished nappy, assembling a couple of knitting projects, and so on. I've also started (and finished!) a couple of garments for my daughter.
First the Bambi T-shirt:
Pattern (modified) from Ottobre 4/2010, fabric from Myllymuksut.
Then a pair of jeans:
Pattern from Ottobre 1/2010, fabric from Stoff & Stil. My girl loves everything pink at the moment, thus the pink button. I'm hoping that detail will make the trousers acceptable to her. ;)
Lastly I've built two Malm chests from Ikea for my girl's room. Up until now her clothes have been stored in a Expedit shelf with inserts, and we've changed her nappies on a separate changing table. However those items of furniture were bought for where we lived when our girl was born, and didn't work all that well here. So the Malm chests were a welcome change. More storage and a less crowded room. Hopefully we'll soon be able to remove the changing pad as well, as she's starting to get the hang of going to the potty again, after a long period of refusing to go near it.
In the midst of all this, what has given me solace and peace of mind is sewing, knitting and a bit of redecorating. I've finished a few UFOs (unfinished objects, that is), such as overlocking ready cut nappy inserts for our daughter's cloth nappies and buttoning an otherwise finished nappy, assembling a couple of knitting projects, and so on. I've also started (and finished!) a couple of garments for my daughter.
First the Bambi T-shirt:
Pattern (modified) from Ottobre 4/2010, fabric from Myllymuksut.
Then a pair of jeans:
Pattern from Ottobre 1/2010, fabric from Stoff & Stil. My girl loves everything pink at the moment, thus the pink button. I'm hoping that detail will make the trousers acceptable to her. ;)
Lastly I've built two Malm chests from Ikea for my girl's room. Up until now her clothes have been stored in a Expedit shelf with inserts, and we've changed her nappies on a separate changing table. However those items of furniture were bought for where we lived when our girl was born, and didn't work all that well here. So the Malm chests were a welcome change. More storage and a less crowded room. Hopefully we'll soon be able to remove the changing pad as well, as she's starting to get the hang of going to the potty again, after a long period of refusing to go near it.
søndag 2. januar 2011
Light and zesty
With the new year I always fancy lighter meals. Christmas meals are generally heavy and fatty, and although we do eat lighter meals in between Christmas and New Year's Eve, once January is here I crave stir-fries, fish and vegetables. And so today's dinner combined all of those - we made a halibut stir-fry. And it was so delicious!
HALIBUT STIR-FRY
For the marinade:
2 limes, juiced
A large pinch chili flakes
2 tbsp soy sauce
About a handful chopped coriander, leaves and stalks
4-500 g halibut filet, diced (kveite)
Marinate the fish briefly (10 minutes should do it), then gently fry in the wok.
For the stir fry:
1 bunch spring onions
250 g green beans
A bit of grated fresh ginger
Add to the wok when the fish looks nearly ready.
To serve:
2 handfuls raw cashews, quickly roasted in a dry wok
Plenty of chopped coriander
Sprinkle nuts and coriander over the top, and voila! Dinner is served in half an hour.
Halibut is so delicious, and easy to cook with. Mine fell apart today, mostly due to an eager nearly-2-year-old's attempt to help mummy. I do believe it will keep its shape in a stir-fry when not being bashed with a spatula.
HALIBUT STIR-FRY
For the marinade:
2 limes, juiced
A large pinch chili flakes
2 tbsp soy sauce
About a handful chopped coriander, leaves and stalks
4-500 g halibut filet, diced (kveite)
Marinate the fish briefly (10 minutes should do it), then gently fry in the wok.
For the stir fry:
1 bunch spring onions
250 g green beans
A bit of grated fresh ginger
Add to the wok when the fish looks nearly ready.
To serve:
2 handfuls raw cashews, quickly roasted in a dry wok
Plenty of chopped coriander
Sprinkle nuts and coriander over the top, and voila! Dinner is served in half an hour.
Halibut is so delicious, and easy to cook with. Mine fell apart today, mostly due to an eager nearly-2-year-old's attempt to help mummy. I do believe it will keep its shape in a stir-fry when not being bashed with a spatula.
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