The perfect summer dessert for me is fruit, preferably with a little twist- be it some vanilla sugar, chocolate coating or a simple dash of rosé. And since rhubarb is in season, what better way to treat yourself than putting together a compote to chill you down in the evening hours. We’re experiencing full summer in Norway, almost a heat wave, I’d say. And as it always is when you’d rather be at the beach, I’ve been working in court these days and so I had to dress accordingly. However, when I finally get home, it’s off with all the office clothes, on with the bikini, sparkling wine in hand and dessert on my mind. 😉
It took me about 12 years to liberate myself from recipes and put together my own meals. That doesn´t mean I don´t enjoy a new dish from time to time, but I also don´t need to rush to the store if I don´t have the exact same spice as in the book or tomato paste, for that matter.;-)
Lately I´ve discovered lentils, they work wonderfully in small quantities, both in soups and in salads. Today I tried to replicate a soup from Adams matkasse, a delivery service that brings us groceries and meat for 5 meals once a week. But since I didn´t have all the ingredients, I ended up “creating” this. Hope you´d like to try it!