July is the best month for strawberries in Norway, so I decided to make an exciting dessert with the delicious red berries we all love. Normally, I like to keep simple, but this time I wanted to try to make something you could expect to get a fancy restaurant. Don’t get me wrong, it is fairly simple to make, with not too many ingredients. The result? Awesome!
It’s that time of year where your herbs are just exploding. It’s really hard or nearly impossible to keep up with the growth factor of these beasts during this season. What should you do? Use everything and end up ruining your dishes? Throw them away? No, let’s make an infused salt with them!
Finally got my Sous Vide equipment! =) Heard so many things about Sous Vide Salmon that this simply had to be the first thing to try out! I was not disappointed at all! You can use this recipe without a Sous Vide machine as well, in a sauce pan etc with thermometer. Use a lot more water than needed to make it easier to keep control of the temperature.
Want a healthy fish course with lots of flavors? This is it, inspired by some Asian flavours. :
Cognac, caramel, ice cream! This is an ice cream to die for, believe me. It is super creamy with a huge taste of warm, good cognac and the caramel just pops the flavours into another world!