cooking with klutz
Sooo, I since new years it seems I`ve turned over another leaf when it comes to cooking. The last weeks I have been experimenting with different kind of soups and stew made from scratch.
I`ve started taking regular car trips over the border for cheaper ingredients. By my calculations if I buy for 1600 nkr in Oslo it would cost me only 800 nkr in a shopping centre just over the swedish border, and since the car trip is 1 hour... Road trip, Kaizerz on the car stereo and some opportunities to go photo hunting.
But back to my cooking. My last experiments has not been based on recipees. I`ve found it quite interesting just trying my way along wiht just the basic guidelines of cooking time and frying time. And the results so far has been great.
The latest dish was a mix between a stew and a soup based on big chunks of carrots, potatoes and rootcabbage, spring onions and a local meatsausage that when skinned gives nice fatpearls in the soup. Boiled together it gets a nice freah look as well, not a brown gooey substance. And with some provence spice added hallfway in the boilingprocess? Heaven in a bawl compared to my last cooking...
And it also lasted me for lunch/ dinner four days of the week.
I`ve started taking regular car trips over the border for cheaper ingredients. By my calculations if I buy for 1600 nkr in Oslo it would cost me only 800 nkr in a shopping centre just over the swedish border, and since the car trip is 1 hour... Road trip, Kaizerz on the car stereo and some opportunities to go photo hunting.
But back to my cooking. My last experiments has not been based on recipees. I`ve found it quite interesting just trying my way along wiht just the basic guidelines of cooking time and frying time. And the results so far has been great.
The latest dish was a mix between a stew and a soup based on big chunks of carrots, potatoes and rootcabbage, spring onions and a local meatsausage that when skinned gives nice fatpearls in the soup. Boiled together it gets a nice freah look as well, not a brown gooey substance. And with some provence spice added hallfway in the boilingprocess? Heaven in a bawl compared to my last cooking...
And it also lasted me for lunch/ dinner four days of the week.