In this gallery you’ll see excerpts from a Japanese cooking magazine for professionals (素材のちから), where I’m featured in an article about wild versus farmed salmon. My insanely tasty gluten-free bread is also mentioned.
Sozainochikara is a free magazine for people involved in cooking.
Wild versus farmed salmon. Photo and text by Romi Ichikawa.
At the fish market. Photo and text by Romi Ichikawa.
Cooking with the family. Photo and text by Romi Ichikawa.
Wild versus farmed salmon / some of my salmon dishes. Photo and text by Romi Ichikawa
My world famous gluten-free bread. Photo and text by Romi Ichikawa.
There will be another article published later that’ll probably have some of my recipes in it (?), but I’m not sure when this will be published. I’m not sure if the article will be a portrait or recipe based either. I guess we’ll have to wait and see.
Tons of respect and thanks to Romi Ichikawa for the article.
This is my recipe for jam with strawberries, chili, ginger, mint, vanilla, lemon, lime, pepper, cloves and star anise.
Click your way through the gallery to see and read about the process.
Wash the berries.
Remove stems & cut them into smaller pieces.
Make sure you have enough clean jars.
Lemon, lime, ginger, chili, pepper, cloves, cinnamon, star anise.
Put the small spices in a tea thingy..
Use the blunt end of a vegetable peeler (or you can use a teaspoon) to peel off the skin of the ginger.
Cut the ginger julienne (into thin strips) and then brunoise (into tiny cubes). You can also grate the ginger.
This is 70 grams of pectin.
This pectin also contains some sugar and citric acid.
300 grams of stevia ( a sweetener and sugar substitute).
Vanilla pod. Cut it in half and rub the vanilla seeds in some sugar. That way you spread the vanilla seeds evenly and avoid big lumps of seeds.
If you want the chili to be less spicy, rub it before you cut off the stem. Then you can easily knock the seeds out.
Chop the fresh mint.
Make spiced simple syrup: Boil one cup of sugar with one cup of water. Add the ginger and chili plus the cinnamon sticks. Boil until it’s lightly browned.
Boil the berries for 5 minutes, add the vanilla sugar, stevia (or sugar) and pectin. Put the tea thingy with spices in there too. You can also add the vanilla stem and cinnamon stick for extra flavor, but you’ll have to remove these afterwards. Let it boil for a couple of minutes with all the ingredients added.
Grate the lemon and lime skin. Add this to the berry mixture after you’ve boiled the berries & spices.
Then add the chopped mint leaves.
Put it in jars & let it cool off before you put them in the freezer. Don’t fill the jars totally.
Do the dishes.
Enjoy your homemade jam.
2 kilograms of berries.
300 grams of stevia, alternatively 500 grams of sugar (choose the amount of stevia/sugar after your own taste).
1 red chili (with or without seeds)
1 vanilla pod
1 star anise
70 grams of pectin (I use one bag, 70 grams, plus a bit more so that the jam turns a bit firm – easier for kids to handle. Also the pectin that you buy in Norway isn’t 100% pectin, but contains sugar, pectin, citric acids etc.)
“…and bitterness. And a wandering eye, and cucumbers in my head.
Don’t you remember?”
You’ll need some clean, dry jars.
Yes kids. Today we’re gonna learn how to pickle our own cucumbers. “Why?” you might ask.. Well it’s so that when the war & famine breaks out, you’ll have some pickled cucumbers to suck on while you’re hiding in your basement, listening to the bombs fall over the city. The screams of fright and terror from your neighbors might seem disturbing, but you won’t mind, because:
A painting by the Libyan artist Awad Abeida (www.libyanet.com)
If everyone on Earth should have the same consumption as an average citizen of Libya, we would need 1.8 planets to live on (if you compare to Norway the figure is 2.3, USA 5 Source: Globalis.no – 01.01.2012)
I’ll present you this recipe for libyan soup, but first some background information. Continue reading →
Oven Roasted Trout & Chinese Style Fried Potatoes is like a sexy date between two cultures: the Norwegian & the Chinese. The chinese part, the Chinese style fried potatoes, is a recipe I picked up from a cookbook called “Xiang – Mat og Kultur fra Hunan” (Xiang – Food and Culture from Hunan), written by chinese chef & author Feng Xian Lin. As you might understand by deciphering the title of the book, it gives you some insight & knowledge, not only about Chinese cuisine, but also about the culture and traditions in Hunan.
Here’s something that has happened to, if not all, then probably most of us:
You’re sitting there, stuck in rush hour on your way to or back from somewhere, your mind wanders off, in the background the voices on the radio just turns into mumbling and then suddenly…
Some years ago I wrote this recipe on Jalapeño Corn Bread and I figured out I could post it here in the blog (my other option would be to post it at the post office, where one used to post things back in the old days, but it’s too much of a hassle to drag my ass down to the post office). Anyway, as it turned out the photos weren’t suitable, which meant that I had to remake the cornbreads to be able to capture some new shoots.Continue reading →
Huevos Rancheros – the photo is borrowed from bayvalleyfoods.com – their picture looked much more tempting than mine…
Huevos Ranchero (farm-style eggs) is a classical Mexican late breakfast/lunch, which, after having spread to the West, now appears in a myriad of combinations. I try to stay away from the degenerate Western versions (where sugared canned beans often are allowed to flourish and stand out as the main ingredient in the dish) and present what I believe to be the original Huevos Ranchero.
There’s still some summer left to enjoy and the school year has barely begun when the Jews are getting ready to celebrate Rosh Hashana – the Jewish New Year which is celebrated during September / October, depending on the Jewish calendar.Continue reading →