Cod mac’n cheese or as we call it in Norway fish au gratin


This dish is one of the childrens favorite dishes, “Fiske grateng” as it is called  in Norwegian comes in many different varieties, some with macaroni, some without, some with cheese and some without. I make it with macaroni and cheese, so it is more like a mac’n cheese.

Dinner for 4

5 dl cooked macaroni
4 tbsp butter
6 tbsp flour
6 dl milk
1 grated carrots
3-4 stalks shallots
3 dl grated cheese, use the cheese you like
1 tsp ground pepper
1/4 tsp ground nutmeg
500 g cod filet
2 eggs
1 dl bread crumbs or panko crumbs

Preheat the oven to 180 C. Grease a baking dish with butter.

Boil water and cook the pasta, drain and reserve.

Heat the milk in a small saucepan, but don’t boil it.


In a large pot, melt butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook until thick and smooth. take the pan off the heat, add the cooked macaroni, carrots, shallots, cheese, salt, pepper, and nutmeg. Add the cooked macaroni and cod and lightly beaten eggs and stir well. Place the mixture in a baking dish or individual dishes.

Sprinkle the breadcrumbs on top with a handful of grated cheese.

Bake in the middle of the oven for 30 to 35 minutes or until golden.

Serve this with a coleslaw or salad.

I made aslaw with

1 part grated apple
1 part grated carrot
1 part finely cut red cabbage
2 parts chopped kale

1 part creme fraishe/sourcream
1 part mayonese
1 tsp garlic powder
pinch salt
ground pepper



Tom Yum Goong

I have no knowlege of Thai food exept that I love eating it, and of course I have to try to make some of the dishes I have eaten. This time I am trying to make Tom Yum Goong a spicy sour soup commonly eaten in Thailand and Laos.

Tom Yum Goong is the most well-known variety of the Tom Yum soups and makes use of shrimp as the main ingredient of the dish, but you may also use firm flesh fish, Tom Yum Taleh, or chicken,Tom Yum Gai..

I cheated this time and used ready-made Tom Yum paste, just to try out making the dish. I followed the instructions on the paste tub. It wasn’t to bad, but I think next time I am going to try make it from scratch.

Dinner for 4
1 liter water
100 g Tom Yum paste
30 g galangang
60 g lemmongrass
100 g mushrooms
500 g shrimps
3 tablespoons fish sauce
3 tablespoons lime juice
8 kaffir leaves

Combine water, paste, galangang, lemongrass and kaffir lime leaves in a sauce pan and boil. Reduce the heat to low heat and add the shrimp and mushrooms, add fish sauce and lime juce.

Eat with rice or noodles.

Mussles in coconut milk, Ginataang tahong

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I was visiting my mum and she made Ginataang Tahong or Mussels cooked in Coconut Milk for dinner, this dish is a common Filipino dish. I understand that mussels are abundant and cheap in coastal areas so a dish like this is a regular feature on the dining table.

I usually eat mussels with bread or fries, but since this a Filipino dish we enjoy this with rice.


1 kg fresh mussels, cleaned

1 regular can coconut milk

1 medium onion, minced

2 cloves garlic, crushed

2 tbsp ginger, cut in thin strips

1 cup chopped spinach

1 tbsp fish sauce

Chili, salt and pepper to taste

2 tbsp cooking oil


Heat the cooking oil in a cooking pot, saute the garlic, onion, and ginger

Pour-in the coconut milk and let it boil and thiken a bit.

Add, spinach, fish sauce, chili, and salt and pepper to taste

Put the mussels in the pot, stir and cook for 3 to 5 minutes or until the mussels open up

Serve with steamed rice or noodles. Share and enjoy!



Pasta salmone affumicato

Me: What do you want for dinner?
Son1: Pasta carbonara.
Me: It is Friday and I thought maybe something with fish.
Son2: Why do you ask then?

Me: What about Salmonara?
Children: Seriously mum Salmonara, and is that even a real dish.

Yes I agree with them, the name was kind of dorky, but it tastes wonderful

Dinner for 4
500 g Pasta
300 g smoked salmon
100 g butter
4 egg yolks, lightly beaten
300 ml  cream
1 lemon, juice
1/4 cube fish broth
Dill dried or fresh.
4 stalks scallions
salt and pepper to taste.
Cook pasta according to instructions on package.
Thinly slice the smoked salmon and spring onions.
Melt the butter in a saucepan and melt over low heat, take off heat and add the egg yolks while you whisk.

Add the cream, stirring and boil gently on medium heat, whisk the mixture until it thickens.
Add the lemon juice , the cube of fish broth and dill while stirring.

Strain the pasta when it is finished.
Put the pasta back into the pot or a serving bowl and pour the sauce over the m\pasta and mix.
If it gets too dry then add a little cream or milk while stirring and heat up on low heat on the stove.
Plate the pasta and top it with smoked salmon, scallions,and garnish with some tomatoes for color.

Cooking dinner in the dishwasher

Slow cooking food has become very popular and specially sous vide, a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled environment for longer than normal cooking times.

I have learnt that a dishwasher also keep a steady temperature and we know that we can choose the temperature we wash our dishes .

I haven’t invested in an expensive water-bath machine, but I saw a short video where one prepares food in the dishwasher and I’ have a dishwasher. A few years ago I saw or read something about someone wrapped a turkey in aluminum foil and cooked it in the dishwasher, YUCK, I thought then. But if you sealed your food in jars or vacuum pack them you will keep them away from the dishwashing liquid.

I made dinner fo two, but the jars I used was big enough for 4 normal portioned dinners.

Dishwasher dinner for 4

3  0,75 l jars

jar 1

20-24 prawns

2 cloves chopped garlic

1 stalk chopped celery

liquid mixture I used was

1 part white wine

2 parts water

salt and pepper as desired

jar 2

4 dl couscous

4 dl water

Juice of 1 lemon, or use other flavoring, herbs and spices for example.

1-1.5 tsp salt or as desired

jar 3

1 pk asparagus tops

1 package green beans

1 tablespoon butter

1 vegetable bullion/stock

fill the jar with water.


Put your jars in the dishwasher.

I set mine on 65 C for 2 hours.

The result was tender and juicy shrimps, crisp vegetables and fluffy couscous

Salmon with spinach, mushrooms and pistachio nuts

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Salmon with spinach, mushrooms and pistachios, a simple dish with simple tastes, but oh so yummy.
Ingredients for 4
800-1000 g salmon fillet
500 g fresh spinach
1 chopped onion
150 ml pistachio nuts
250 g mushrooms
100 g butter
salt and pepper to taste
See further down for a little Asian twist.
Begin by boiling potatoes or rice.

Then prepare the fish and then the vegetables. The salmon I cut into twi finger wide slices and fry with the skin side down (skin removed) at medium heat

Serve with boiled potatoes or rice

Saute the onions in half the butter and add the mushrooms and pistachios when onions are staring to sweat.
Add the rest of the butter and spinach, saute until the spinach is starting to wilt.
To make it a little more Asian add 1 tablespoon grated ginger and 1-2 cloves crushed garlic with the onion and add 1-2 tablespoons oyster sauce, salts it with a little soy sauce and the pepper to taste.

Fusilli with hashed fish, nuts and mushrooms

When it comes to seafood I often use my favorite combinations of ingredients butter, garlic and lemon. Yes it is simple but yet so tasty. In this dish I have added nuts and mushrooms with the three ingredients.
This dish is quick to make, it does not take longer than it takes you to cook the pasta.

For 4 people

500 g fusilli
2 tablespoons oil
3 tablespoons butter
2 cloves chopped/minced garlic
1 dl chopped walnuts
1 dl chopped almonds
200 g mushrooms cut into sticks
400 g Cod sliced / bites
1 handful chopped parsley
1-2 lemons
Start by cooking your pasta
Saute the garlic and the chopped nuts in oil and one tablespoon of butter untill golden, then add the sliced mushrooms and continue sauteing until cooked.
Add the fish and the rest of the butter, then add lemon juice. Salt and pepper to taste and add the parsley
If it is to dry add a little extra melted butter or oil.
Plate your dish with pasta on the bottom and a helping of the fish hash

Fry some slices of lemon and sprinkle some chopped parsley for garnish

Smoked salmon and leek quiche

Leeks and smoked salmon combination makes a scrumptious quiche that can be served hot or cold, for lunch, a light dinner or as a snack.
Easy to make and if you use redy made pie crust, then it is super easy
Pie crust
150 g coldcubed  butter
200 g flour
2 tbsp cold water
250 g smoked salmon
1/2 leek
4 eggs
200 ml cream
Preheat oven to 200 C
Put flour into a mixing bowl with the cubed butter.With your fingers crumble the butter into the flour till you get the consistency as coarse sand.Add water, mix until dough is formed.Wrap the dough and put it in the fridge for 30 minutes.Roll the dough and place it in a pie dish, prick it with a fork or cover it with aluminum foil and place beans or peas on top. This is done so that the crust wont blow up.
Bake the crust at 200 ° C for about 10 minutes remove the aluminum foil and beans and bake for 5 minutes until it is lightly golden.

Cut smoked salmon into bite sized pieces and slice the leek into thin rings.

Distribute the salmond and leeks evenly around your crust.

Lightly beat the eggs in a bowl and add the cream and pour the egg / cream mixture over the salmon and leeks, pepper to taste.

Bake the pie in the middle of the oven at 180 C until the egg mixture is set, 20-25 minutes.

Serve hot or cold with chopped fresh parsley and a fresh crisp salad.


Har Gow, Crystal Skin Shrimp Dumplings

Stretchy translucent dough filled with plump moist chunks of shrimps, this might be the most popular dim sum dumpling.

The filling for har gow is very straightforward, shrimp and pork fat, but for these that I have made, I have used an egg white instead of pork fat. I was also out of bamboo shoots, so I used water chestnuts instead.

Har gow 1 agj


300 g raw shrimps or prawns

2 tbsp finely chopped bamboo shoots
 or water chestnuts

1 tsp soy sauce

1 tsp Shaoxing wine or dry sherry

1/2 tsp toasted sesame oil

1 stalk scallion

1/2 tsp grated fresh ginger

1 tsp cornstarch

1/2 egg white

1/4 tsp ground white pepper

Mix the filling ingredients together and let stand on the counter while you make the dough.

Har gow 3 agjWrappers

1 1/4 cup  wheat starch (not flour)

1/4 cup tapioca starch

1 cup boiling water

1 tbsp lard or neutral oil( I used oil)

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Combine wheat starch and tapioca starch n a medium bowl, pour in the boiling water and add the lard while mixing in one direction with a spoon or dowel.

While it’s hot, knead the dough for about 5 minutes or until smooth but firm. If the dough is too sticky add a bit more wheat starch.

When done the dough should be soft and not sticky.

Divide the dough into 4 equal parts and roll each section into an 8-inch-long sausage. Place dough in a bowl and cover with plastic wrap, so it won’t dry out.

Har gow 5 agjCut the dough again in 8 equal parts. Place a piece of dough between two small pieces of parchment and flatten with the backside of a heavy clever or underside of a pan. Then, using a dumpling dowel or a small rolling-pin, start to roll from the center out, until you get a 3 to 4 inches disc in diameter and betweet 1/16 to 1/8-inch thick . Place the finished wrappers back in a plate and cover until you finish rolling out the remaining dough.

The thinner you roll the dough the more translucent it will be.

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Filling the wrapper

Pleat one edge of the wrapper and make it into a cup.

Drop a teaspoon of filling into the center of the wrapper, try not to get filling on the outside edge, press together the smooth and pleated sides to lock in the filling.

Place dumplings in a steamer, cook on a wok or a pot over full steam. Steam over high heat for 8-10 minutes.

Serve and enjoy with a dipping sauce and remember that the dumplings can be scalding hot right away.

The best part with these dumlings besides the taste, they did not stick to the steamer 🙂

Dumpling sauce

1/2 cup soy sauce

1/2 cup rice vinegar

2 cloves of finely chopped garlic

1 teaspoon toasted sesame oil

1 stalk of scallion, chopped

Har gow 6



Creamy mussel soup with tomatoes and chili

Mussels are easy to prepare and super delicious, specially with freshly baked homemade bread or French fries.
I usually steam the mussels traditionally with some white wine, this time I made it with tomatoes and chili, the tomatoes gives the soup a lovely golden color.
This serves 2
1 kg mussels
1 tomato
1/2 onion
1 stalk celery
1 carrot
100 ml white wine
100 ml whipping cream
1 tbsp butter
1/2 teaspoon finely chopped chili or more for an extra bite
salt and pepper to taste..
Cut the vegetables into cubes and saute them in butter then add the chili.
The next step is to add wine and cream, salt and pepper to taste and boil.
When the soup is boiling add the cleaned and rinsed mussels.
Cover the pot and let the this simmer untill the mussels open I garnished with some choppwd sellery leaves.