These last two weeks have been full of good food and visitors. Although I´m still waiting to get paid and consequently I could have eaten the case officer alive, I´ve done my best to be a good host and enjoy the company of friends and family. First my cousin came from Romania with a couple of her friends and stayed for a night and then went on an adventure in the Southern and Western Norway, climbing mountains and getting engaged (the friends, not the cousin). 😉 Continue reading
It´s my first time making it and I love it! Aside from the fact that it´s super easy to put together, it tastes fantastic and I can have it for breakfast with coffee, since I never bother to eat a proper meal that early in the morning anyways. And I can take it with me to my assignments, too. On Saturday some friends are coming over from London and so I´m set for the visit, too. 😉 Haha! I´m such a practical person! Do give it a try!
Yesterday afternoon we met with a couple of friends over a beer and some Mexican food. We´ve been regulars at Café Sara for more than 12 years now and it´s never disappointed us. The food is yummy, the prices- low and the atmosphere- perfect, whether you´re a broke student or a millionaire. It´s neither more, nor less than it pretends to be and that´s perhaps its recipe for success. A quick lunch, a late night dinner, a couple of beers in the backyard or simply a Friday evening with friends, with café Sara you´ve got it right! And you don´t see any slick stuck-up people as in the Western part of the city (we don´t care too much for them).
Best cake I´ve had in ages! We went to dinner to some friends´ house and when they served us this cake we managed to eat the whole thing! 🙂 So yesterday I had to replicate the success, since we had guests of our own. 😉 It´s a two layered cake, made out of the same dough, half of it you bake and the rest you put on top as a chocolate mousse. It´s easy to make, scrumptious and divine! As one lady put it, you only need to know how bake two cakes: this and a chocolate cake, in case you have children visiting. 😉 I so agree!
We went to a party on Saturday, in fact two of them! The first one was in the lovely apartment of Melissa Hegge from Ideastosteal, damn, does she have a cool place! We were stunned! So many artifacts and so beautifully gathered, it felt like a gallery. We literally went from room to room and took pictures!
The other party was on a roof terrace just a couple of blocks´away with a view over Galgeberg. Our lovely host Mona was not pleased with us for needing to go and walk Sammy like a pair of Cinderellas before midnight. 😉
Now it´s a fact that a party every now and then is therapy for body and soul and this time was no exception. In addition to new people and subjects of conversation, good laughs and a bit of cake to sin with, Melissa´s interior was such an inspiration! What do you think?
Friday crept into place and suddenly it was time for good food and treats. We had a couple of friends over and I made Indian, not the tandoori stuff you eat everywhere, but the more special dishes from North India with cauliflower, carrots, minced meat, peas and mint raita. Yum!
And since I have a sweet tooth, I feel a good meal is not complete unless it´s topped with a luscious desert. At the same time, I never have the time required by complicated cakes, nor do I believe them to be worth the effort.. So I searched on the good old internet and found the perfect recipe! You should make it an hour in advance so it can cool down in the freezer, but the making itself only takes 15 min!;-)
- 250g assorted biscuits, roughly chopped
- 250g assorted nuts, or a mix of nuts and dried fruit
- 300g milk or plain chocolate, or a mixture of both, chopped
- 100g butter, chopped
- 140g golden syrup
- Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
- Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.