Truffle eggs

There are some food combinations that seem like a match made in heaven. Like butter and truffles, like eggs and truffles, like eggs, truffles and butter……

Playing with the quantity of eggs (from 1-3) remains a big challenge together with their delicate cooking process. You need to chose well your skillet, of the right measure and non-stick or iron cast would be best. The pan needs to embrace well the eggs and not be too large for the eggs with slightly high soft borders. We wish to obtain a well cooked but glossy white and a soft and creamy yolk. This recipe foresees 3 eggs, and is the perfect portion for a romantic tête-à-tête, or as a “gourmand brunch” for one person that wishes to fill up with seasonal flavors wrapped in the perfumed and comforting creaminess of the eggs.

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Zesty ciambella with extra virgin olive oil inside & out

Ciambella is such a beautiful word and comforting in a way. The second part of the word “bella” means “beautiful” in Italian, so there’s one reason for the word’s expression for something good. Pronouncing “Ciam“, adds gladness and saliva to your palate in advance. It reminds of the sound of “yum“, meaning something that tastes or looks delicious. This bundt cake, ciambella, or better ciambellone, because of the size of it, is very light (despite the size of it), and extremely fragrant and zesty. An important factor for its lightness is given to the presence of extra virgin olive oil and zest in the dough. Then we exalt the zestiness, almonds as well as the mild olive oil in the dough with a second oil, a fruity Sicilian one.

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Pancakes with strawberries & maple syrup topping

Pancakes are one of my favorite things, and one day I think I will write a short story, or a “love poem” recalling all the “pancake” moments of my life. Or a song. In whatever circumstance they add joy, comfort, an intoxicating perfume, and then you have a world of choices for the fillings.
This recipe comes from my mother’s cookbook, “Hratt og bítandi” (2000, Ormstunga editor).
I added some baking powder and vanilla extract, that is typically put in pancakes in Iceland and fry them a little differently.

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Omelette with blue cheese, apples and walnuts

This is my favorite omelette (or maybe let’s say on the top 5-list). It’s simple, easy, cheap, but above all a real feast for the taste-buds. The recipe is good for two as a main course, maybe with a fresh salad or for 3-4 as a starter. I don’t know the origin of it, but it was my mom’s favorite and to be found in her first cookbook “Matur er mannsins megin” (1982). I have made some variations to the theme, “Italianizing” it a bit. I prefer it open rather than folded “à la française”, and I added some walnuts, so it becomes a sort of an “omelette” version of my favorite winter pizza: White pizza with apples, nuts and gorgonzola cheese. The lavender is an optional, but matches great with the apples.

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A whisky improved Sunday porridge

Porridge is one of those dishes that for me are tightly connected with childhood memories. It’s one of those dishes I was obliged to eat because of it’s nutritional facts like potatoes and tomatoes, and therefore maybe I didn’t appreciate them so much, and the porridge was often followed by a spoon of cod oil. In the memory it remained as not such a great food combination. Fortunately I made peace with those lovely ingredients years ago.

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Red grape & ricotta toast

This is a fantastic brunch toast or a merenda as they say in Italy, that is defined as a restoring  -in between meals-  dish. For me it has a strong connection with the autumn and the harvest season of the sensational grapes of Monferrato, Piemonte. I think of it as a variant to the classical Piedmont  merenda Soma d’Aj, which is simply a slice of toasted bread rubbed with garlic, salt and nut- or mild olive oil. This simple country snack is great in company of a bunch of freshly picked grapes and a glass of red wine.

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