“Nordic in the Northwest”: My Article and Recipes in The Oregonian

Daytona with Oregonian Article

So, here it is: the article I have been longing to tell you about! Published yesterday as the centerpiece food piece in The Oregonian (with a front-page teaser!), “Nordic in the Northwest” examines the similarities between the way of eating in the Nordic countries and the Pacific Northwest, especially each region’s emphasis on local, seasonal foods.

I started working on this piece earlier in the summer, interviewing experts on Nordic cuisine, researching immigration to the Pacific Northwest from Scandinavia, and developing five original recipes. If that weren’t exciting enough, I got to do all the photography, with three images used in the package.

I designed the recipes to work together as an entire late-summer menu, though you can certainly pick and choose which ones to make. They honor traditional Scandinavian cooking while reflecting modern influences. With salmon, blueberries, and an assortment of produce figuring heavily in the menu, the recipes also emphasize eating local and seasonal as much as possible and in such a way that is relevant in the Pacific Northwest and the Nordic countries this time of year.

I’ve included some outtakes from the photo shoot here in this post. Please do feel free to pin them on Pinterest–in fact, I’d be honored if you did!

Grilled Salmon with Lemon Horseradish Cream

Seasonal Greens Salad with Cucumber

Rye Berry Salad with Mushrooms and Goat Cheese

Blueberry Fruit Soup

Danish Vanilla Cookies and the Search for a Lost Recipe

Danish Vanilla Cookies on Parchment

When I gave a speech about connecting heritage and food to a group of Norwegian women last spring, one of them said that she wished her 20-something-year-old son would take an interest in Scandinavian cooking like I have. Obviously an important part of her life, the food of her heritage hasn’t yet become a connecting point between the generations. I wish I had a solution for her, a way for her to convince her son to take notice of the richness and memories woven into old recipes and the food served to generations of family members. Until that happens though, I hope the woman makes a point to collect and gather her family’s recipes, writing down memories and stories as she goes.

I certainly don’t expect everyone to get as giddy as I do about handwritten recipes and boxes of notecards with ingredient lists in elegant penmanship. But I do know that food is one of the easiest ways to bring people together and prompt connection. It’s a way to carry on traditions and to conjure up memories.

I’ve written before about how I have only a few recipes from my late grandmother Agny. Most were lost after she died. The few I have come from old church cookbooks and my other grandma’s collection of recipes. One of my great regrets is that I didn’t join Grandma Agny in the kitchen and bake with her, listening as the process coaxed out stories of life in Norway. It’s a tradition I share with Grandma Adeline and my mom, and one I feel so privileged to get to enjoy.

Danish Vanilla Cookies in Process

Danish Vanilla Cookies Cooling OffFor the last couple of years I’ve been trying to recreate some old cookies that Grandma Agny used to make. Sweet and buttery, with a pleasant, toothsome crunch, the cookies were a staple at Christmastime. All I know is that they were a traditional type of Scandinavian cookie that Grandma shaped in an unconventional way. Formed into parallelograms with horizontal lines pressed into them with the tines of a fork, they were delicate and pretty, and Grandma served them with pride.

Many of you have offered ideas for what those cookies could have been, and I’ve been following your leads and baking through recipes in my Scandinavian cookbooks. I’ve come close at times, but I’m not there yet.

The fun part of the process is discovering cookies that I’ve never made before, including these Danish vanilla cookies. With an easy dough made little more than the normal butter, sugar, flour, egg, and baking powder, they’re flavored generously with vanilla, which lends a rich quality to them that pairs perfectly with a glass of milk. Think sugar cookies with an extra punch of flavor.

As I took my first bite, still warm from the oven, I analyzed the flavor, comparing it against the cookies I have filed away in my memory from so long ago. Not quite. These cookies are too crisp, too. I’m encouraged, though: I have a new recipe that I’ll be sure to make again and again, and thanks to the suggestions that some of you have left on my Facebook page since I asked for ideas yesterday, I have plenty of direction for where to take my search next.

Danish Vanilla Cookies with MilkDanish Vanilla Cookies (Vaniljesmåkager)
Adapted (barely) from The Great Scandinavian Baking Book by Beatrice Ojakangas

1 cup salted butter, at room temeperature
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
Powdered sugar, for decoration

Cream butter and sugar together in a large mixing bowl until smooth, then add egg and continue beating until the batter is light. Mix in the vanilla extract. Stir together flour and baking powder in a separate bowl, then add to the batter, mixing until all the ingredients combine and form a stiff dough.

Turn out the dough onto a work surface and knead briefly, further incorporating the ingredients without overworking them, then separate the dough into two portions and roll each into a log two inches in diameter. Wrap the logs in waxed paper and foil and chill in the refrigerator.

At this point you can either wait an hour or so, until the dough is chilled through, or you can wait and just keep the dough in the fridge until you’re in need of some freshly-baked cookies. According to the original recipe, the dough will keep for up to two weeks.

When you’re ready to bake the cookies, preheat the oven to 375 degrees and line baking sheets with parchment paper. Slice the chilled logs into rounds about 1/8-inch thick and place on the prepared baking sheets about an inch apart. Bake in the top third of the oven for about ten minutes, until the tops begin to turn golden around the edges. Allow to cool slightly, then dust with powdered sugar.

Yields about 30 cookies.

Part of the WanderFood Wednesday Recipe Swap

Midsummer Picnic in the Meadow (and Thoughts on the Writing Life)

Valley Floor

I sip my tea as I sit down to write, the aromas of rose petals and cardamom pods wafting up from the steaming mug. The floral spiced black tea, purchased at Samovar Tea Lounge during a New Year’s trip to San Francisco, brings back memories of a weekend celebrating with dear friends. I have come to enjoy these quiet moments, times when I sit down and simply reflect and write, taking the time to think and imagine, to contemplate and to create.

I never take for granted this gift, to be a writer–an artist whose canvas is the keyboard. My medium consists of the letters and words that form the sentences, paragraphs, pages, and posts that I write. As I look back on my teenage years and my 20s, I see that this is where I’ve been headed all along. Although I–as every writer does–occasionally have moments of self-doubt, I know this is exactly what I am supposed to be doing.

One of the benefits of the writing life is the preservation of memories. Reading old blog posts, journal entries, and articles takes me back to moments in time that exist only in my catalogue of memories. Often needing a prompt to come to the surface, they reappear when I read such records.

Thanks to this, I will always remember a Midsummer picnic shared in the Methow Valley with my husband and son last week. With the school year behind us and my husband done with three years of graduate school, we took off last week for some time away at a lodge nestled in the valley near the North Cascades National Park about four hours away from Seattle.

Valley View plus Flowers

On Friday we set out for a secluded meadow dotted with wildflowers and rimmed with trees. Emerging at the entrance to the meadow after a long drive through winding, rugged roads, we found a patch just right for a picnic and settled down to eat. It being Midsummer, I had prepared a Scandinavian-inspired meal consisting of the cucumber salads I shared recipes for last week; salmon and pickled herring; an assortment of cheeses from Norway, Sweden, and Denmark; and dill- and parsley potatoes adapted from Molly Wizenburg’s blog; among other treats. (Hint: Follow Molly’s recipe until you get to the herbs, then swap them out with a quarter cup each of chopped dill and chopped parsley–the results appear simple yet are tender, moist, and flavorful).

Tailgate

Cucumber Salad, Tailgate

For those hours we spent in the meadow, life moved at a slower pace. We breathed in the fresh, pure air and listened to the gentle swishing and crunching of grass and twigs as we walked along a trail. Each of us knew this was special, even the normally-active little boy who was content to simply sit on his father’s lap and ride on his shoulders, savoring this time as a family.

Picnic Basket in Meadow

It has been alternately sunny and rainy back home in Seattle since we returned, summer taking a while to arrive as usual. But life is beginning to take on the pace of the season, with a freer schedule, no homework or classes, and the promise of more road trips, picnics, and memories just waiting for us to create.

I leave you today with a collection of photos from our Midsummer picnic. I also encourage you to get out there this summer and share a picnic or two with those you love, capturing the memories through words, photos, paint, or whatever medium you choose. Life is so full of beautiful moments begging to be embraced.

Until next time,

Daytona

Midsummer Picnic

Cheese and Cucumbers

Midsummer Picnic Spread

Tree in Meadow

Tree Branches

Trees in Forest and Tree Trunk

Pine Needles

Forest Floor

Meadow Floor

Wildflowers in Meadow

Purple and Yellow Wildflowers

Cucumber Salad for Your Scandinavian Midsummer Menu

Sliced CucumbersIn the beginning of my career as a journalist, I was paying my dues as a television news writer working in the middle of the night to prepare the morning newscast. Back then I would pull into the parking lot at the TV station located across the street from Seattle’s Lake Union and walk the two dozen feet from my car to the main entrance, swipe my badge at the door, wave hello to the graveyard security guard and settle in at my desk in the empty newsroom, the florescent lights mocking my tired eyes and the police and fire scanners blaring at the assignment desk and reminding me of the inability to fall asleep at my desk even if I tried.

Sliced Cucumbers

Back in those days, there was little time for a social life. I’d leave the newsroom around 9:30 or 10 in the morning, after most people have gone to work. I’d crawl into bed below windows covered with towels to block out the midday sun, and I’d sleep until that sun had gone to bed and it was time for me to repeat the process.

Cucumber and Dill Salad

I kept at it month after month, year after year. Six years ago, however, I made a change. No longer committed to a career in TV news, I found myself inspired to make a switch. I left a writers’ conference in Portland, Oregon, that June inspired to steer my skills toward print journalism. I gave it some time before making the move, and then later in the summer I gave my notice.

I spent the rest of the summer adjusting to a normal life, getting used to sleeping in the same bed as my husband for more than two times a week and getting used to sleeping–get this!–at night. I spent those August and September days sleeping late, talking walks to process things, and taking steps toward finding another job. If I picture that time in a snapshot, I think of my old neighborhood street illuminated by the gentle, warming rays of the sun. The sun! That bright object I had spent so many years covering up!

Sweet-and-Sour Cucumber Salad

I wonder if my experience reflects what Scandinavians feel this time of year when the sun stays out most of the day in contrast to the winter when it barely makes an appearance. Traveling to Bergen in the summer in 2008, I got my first taste of the Nordic summer sun. Going back to the hotel, closing the blinds, and going to sleep while the sun had not yet set wasn’t easy.

My family will be marking the summer solstice and Midsummer with a Scandinavian-inspired picnic this year. Simply prepared with salmon, pickled herring, a selection of Scandinavian cheeses, crispbread, dilled potatoes, and cucumber salad, all the components are chilling in the fridge right now, waiting to be enjoyed.

As I was preparing the menu, a cucumber salad was a necessity, but I found two that caught my eye. One, with cucumbers sliced thinly, was more of a quick pickle while the the other retained the watery crunch of the cucumbers but dressed them with dill. Both recipes are adapted from The Scandinavian Kitchen by Camilla Plum. Though the ingredients are similar, the results are quite different. Try one or both–or improvise and take cues from the second recipe and add dill to the first. In any case, these salads are distinctly Nordic, and they’ll add a fresh flavor to your Scandinavian Midsummer menu.

Sweet-and-Sour Cucumber Salad

Sweet-and-Sour Cucumber Salad

1 large (15.5 ounce) cucumber
1/3 cup water
1/3 cup cider vinegar
4 tablespoons sugar
1 tablespoon coarse sea salt
1 teaspoon freshly ground black pepper

Thinly slice the cucumber with a mandoline and place it in a heat-proof bowl. Bring water, vinegar, and seasonings to a boil in a small saucepan, stirring frequently. Pour over the sliced cucumbers and stir to coat. Cool, stirring occasionally. Serve right away or store in the refrigerator.

Serves 4-6.

Cucumber Salad with Dill

1 large (12.5 ounce) cucumber
1 small bunch of dill, stems and leaves, chopped finely (about 1 generous tablespoon)
1 tablespoon sherry vinegar
3/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Peel the cucumber and cut it in half lengthwise and scrape out the seeds. Cut it into 1/4-inch slices at a slat. Stir remaining ingredients together in a medium bowl. Toss the cucumbers with the dressing and marinate in the refrigerator for at least two hours before serving.

Serves 2-4.

A Scandinavian Almond Cake to Say Thanks

Scandinavian Almond Cake with Strawberries and Tea

Today I’m sharing with you a recipe for cake, one of those multipurpose-serve-now-or-freeze-for-later types of cakes. But first, let’s have a little heart-to-heart.

I want to say thank you to all of you for reading this blog and for all the comments you leave here and on the Facebook page. Your enthusiasm means a lot to me and has encouraged me to shape Outside Oslo into what it is today. They say that the writing life is a lonely one, but I beg to differ. When I’m writing, it’s in the found moments, the few hours here and there in the midst of a full and meaningful life. Writing is my quiet time and even though it’s a solitary task, I always know there are the readers out there who will share in the process by reading my work, some of whom will be generous enough to reach out and drop me a comment or note. We all write to share, so as individual and solitary as the craft often is, we are never really alone in the process.

Scandinavian Almond Cake with Strawberry

That said, the writing life isn’t always easy. In fact, someone asked me the other night how I do it. How I manage to stay at home with my child and maintain a career as a freelance writer. I don’t know. Sometimes I feel like I don’t manage very well, to be honest. I’ve been feeling lately at times like I’m struggling even to write, like there are so many different projects, articles, blog posts, and queries swirling around in my mind that my brain struggles to grab hold of just one and focus for any length of time.

A few months ago I felt like my writing life was invincible. Friends were telling me I was in my season as a writer. Scoring writing assignments, being invited on press trips (including an awesome one to New Zealand), churning out some great story ideas–I felt on top of the world. This spring, however, I took a step back to reevaluate what I was doing in light of my longterm goals. I found that my dream projects were taking the backburner to the more immediate assignments and that I wasn’t carving out time to work on my longterm goals.

I’m working on time management and organization, trying to restructure my routines and create a new system that will allow me to accomplish the goals I’ve set out to achieve while making my family my number one priority. It’s a continuous process, and one requiring plenty of trial and error and tweaking along the way. Isn’t that the case with life, that as soon as you get a rhythm down it changes beat and you stumble a bit as you try to readjust?

Scandinavian Almond Cake

While I’m writing this, I’m aware that you’re probably wondering what any of this has to do with the cake you’re seeing in the photos. Not a lot and everything, all at once. Blogging is an extension of the journalist’s life, with the blogger acting simultaneously as editor, reporter, writer, photographer, and publisher, putting together a packaged piece and then publishing it at the right moment. It’s a time-consuming process and often a labor of love.

As I consider some ways to reboot my writing life, dedicating more time to some areas and less to others, one thing is for sure: Outside Oslo will remain one of my priorities. This place brings me so much satisfaction, and for that I am grateful to you. So I guess I could say this cake is for you, a way to say thank you for being so great.

Almond Cake with Strawberries and Tea

Scandinavian Almond Cake
Adapted from The Everything Nordic Cookbook by Kari Schoening Diehl

3/4 cup sliced almonds
1 stick unsalted butter, softened
1 1/4 cups sugar
1 egg
2/3 cup milk
2 teaspoons almond extract
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
Powdered sugar, for garnish

Preheat oven to 350 degrees. Toast the almonds in a large pan over medium heat, stirring constantly until they turn golden. Transfer them to a bowl to cool, then grind them in a food processor.

While the nuts are cooling, prepare the batter. Cream the butter and sugar, then add the egg, milk, and almond extract and beat until you have a smooth batter. In a separate bowl combine flour, baking powder, and salt, then add to the wet ingredients and mix to combine.

Butter a grooved almond cake pan and pour the ground nuts inside, shaking to coat all the sides. Discard the excess nuts. Pour in the batter, taking care not to disrupt the nuts, then bake until a toothpick inserted in the cake comes out clean, 40 to 55 minutes.

Allow the cake to cool in the pan so it doesn’t break. Carefully invert on to a platter, then dust with powdered sugar and serve.

A Salad for a Scandinavian Picnic

Scandinavian Potato and Egg Salad

Today the birds sang brightly, their whistling chirps piercing through the still spring air. The afternoon sun cast a diffused light through the clouds and the temperature called for sweaters over tank tops and t-shirts. Yet the day still held the promise of warmer months to come. These are the signals that point to picnic dates and barbecues, long evening walks and cocktails sipped on the porch at sunset.

To complement the season, substantial salads have comprised the theme of dinners at my house in recent weeks. From a pasta salad with asparagus, radishes, and a creamy avocado dressing to a chickpea and feta salad that’s been a staple in my house for several years, such dishes have formed the base of most meals in my house recently, with the fish or meat being almost an afterthought. Most recently we enjoyed a Scandinavian potato, egg, and dill salad.

Potato Salad Dressing Ingredients

When it comes to potato salads, it seems that there are as many versions as there are families to make them. Whether they’re made with a Scandinavian, American, French, or German touch, they’re each unique and personalized for a particular palate. For some reason or another, I’ve never developed a signature potato salad. Both my mom and my mother-in-law make spectacular ones with an indulgent combination of flavor and texture, but I haven’t learned their tricks. This week, however, I think I came up with a potato salad to call my own.

Inspired by the Tangy Egg and Potato Salad in Scandilicious: Secrets of Scandinavian Cooking, I got to work mixing up a dressing of sour cream, mayonnaise, grainy mustard, dill, shallots, cornichons, green onions, and lemon juice. The dressing generously coated boiled new potatoes, which I sprinkled with fresh chives before arranging hard-boiled eggs on top. Author Signe Johansen calls her version a pepped-up version of a traditional Scandinavian salad, and if that’s the case, then mine takes takes even more creative license, swapping out her salad cream for mayonnaise and her pickle recommendation for cornichons, giving the salad some American and French touches.

The result, to me, is perfect. With a sprig of dill and a few chive blossoms as garnishes, the vibrant colors of the salad reflect the beauty of spring. Pack it up in a basket with some smoked salmon, a thermos of coffee, and a few slices of bløtkake (Norwegian cream cake) with fresh strawberries, and you’ll have the makings of a delicious Scandinavian picnic.

Potato and Egg Salad

Scandinavian Potato, Egg, and Dill Salad
Adapted from Scandilicious: Secrets of Scandinavian Cooking by Signe Johansen

14 ounces new potatoes
4 eggs
6 green onions, white and light green parts only, thinly sliced
3-4 tablespoons finely-chopped shallot
12 cornichons, finely chopped
¾ cup sour cream
1 heaping tablespoon mayonnaise
2 tablespoons grainy mustard
4 sprigs dill, finely chopped, plus one more for garnish
Juice of one medium-sized lemon
Pinch of ground allspice
1 tablespoon chives, finely chopped

Bring two medium pots of water to a boil. Gently lower the eggs into one and allow to simmer for 11 minutes, then remove the eggs and submerge into a bowl of ice water to cool. Meanwhile, lightly salt the water in the other pot and cook the potatoes in simmering water until fork tender but not too soft, about 20 minutes. When the potatoes are cooked through, drain and set aside in a cool place until they reach room temperature.

While the eggs and potatoes are cooling, prepare the dressing by placing the green onions, shallot, cornichons, sour cream, mayonnaise, mustard, chopped dill, lemon juice, and allspice in a large bowl and stirring to combine. Taste and adjust ingredients to suite your tastes.

Add potatoes to the dressing and stir gently to coat, then transfer to a serving dish. Scatter the chives over the top. Peel and quarter the eggs and place them on top and garnish with dill.

Serves 6.

Spring Potato and Egg Salad in Dish

Scandinavian Autumn Fruit Soup

Scandinavian Autumn Fruit Soup

There’s nothing like a pot of fruit and spices simmering on the stove to fill a home with warmth and a cozy aroma. Some people turn to spiced apple cider and mulled wines, but a pot of Scandinavian fruit soup does the trick too.

I’m excited to announce that my recipe for Scandinavian Autumn Fruit Soup is part of my latest article for Pregnancy & Newborn Magazine. The article–”Double-duty dishes: Autumn soups to satisfy the whole family”–is on page 36 of the October issue (the digital edition is available here). The article features five soups that parents can make for the whole family, with directions for adapting them for early eaters. In addition to recipes, the article provides plenty of tips on nutrition and raising healthy eaters. I hope you’ll check it out!

Follow Outside Oslo on Facebook,TwitterPinterest, and the feed!

A Word About Hospitality (and a Gluten-Free Cake)

 Blackberry, Almond, and Cardamom Cake

Hospitality.

It’s an almost old-fashioned word, conjuring up 1950’s housewives and a deceptively spotless kitchen hiding days’ worth of preparation.

But I love the grace and ease that the word evokes, and the memories that it conjures up of my late Grandma Agny.

Grandma was born in Norway during the first part of the 20th century, in a time when the country was still enjoying its relative new independence. She grew up Norwegian through and through, and then sometime in the 1950s—after the hardships and heartbreak of watching her beloved country be invaded and suffering the unimaginable grief of losing an infant son—she and Grandpa Lauritz packed up their lives and moved to the United States with my father, who was 11 years old at the time.

The newly-immigrated family arrived in New York in 1956, with the sites of Manhattan and the American cars leaving an impression on my young father. They made their way to Seattle where they would begin their new lives. My grandparents—though already established in their adult years—would learn to speak English with ease, though always with rich, thick accents. They would make new friends and assimilate the best they could into their new culture, while always feeling a bit of yearning for home. Grandma Agny would go on to find a job at one of Seattle’s finest hotels, where she must have honed her gracious sense of hospitality. Her references to that time were always marked with a sense of honor and pride, and she carried that sense of service into her home.

Dinners at my grandparents’ home were always formal affairs, with my grandmother preparing a menu of traditional Norwegian foods and serving them on a table set with fine, creamy linens, decoratively fanned napkins, and her finest dinnerware. We would sit around the small dining room table—which sat the five of us comfortably—each taking our place at one of the chairs adorned with embroidered seat cushions. Grandpa and Grandma would sit with their backs to the window, giving my dad, mom, and me the seats with the view of Puget Sound. On Christmas Eve we could see the houses adorned with Christmas lights in the neighborhood below where their house was perched. There would be Scandinavian red cabbage, steamed carrots, roast pork, and plump little savory meatballs called medisterkaker, which stood out as a juicy contrast to the drier roast. Always prepared with an abundance of food to feed a large dinner party, my grandparents would pass the bowls and platters around, and my grandfather would make his contribution to the meal by frequently asking each of us if he could pass us more meat, or vegetables, or whatever the item might be. We would drink Martinelli’s sparkling apple cider in stemware and mark the occasion together—the little family of five that we were.

My dad, mom, and I were the only family that Grandpa and Grandma had here in the United States, and they poured out their love to us abundantly, most often in the form of giving and service. Though I wouldn’t make my first trip to Norway until I was an adult, they made me aware of my heritage and demonstrated the hospitality that Scandinavians seem to be so good at.

As I develop my own vision of hospitality, inspired by the generations before me, one of my current considerations is how to graciously host friends with dietary restrictions. While it was initially a challenge to plan a satisfying meal for a vegetarian friend or how to bake a cake for my book club while being inclusive to a friend who avoids dairy, I’ve since developed a growing repertoire of menu choices for all sorts of diets. I’ve begun a list: a walnut cake made with walnut oil instead of butter for my dairy-free friends, a protein-packed quinoa and black bean salad for vegetarians, a gluten-free cardamom, blackberry, and almond cake.

Speaking of that cake, it’s made with ground almonds in place of flour, which gives it a different crumb than a tradition cake, but its nutty texture goes perfectly with the texture of the blackberries baked in its batter. I baked it recently for a group of people who were new to me, and bringing a gluten-free cake along with a chocolate one–which I’ll have to tell you more about soon–felt like a great way to quietly ensure that my new friends were properly taken care of, and in such a way that made them not worry about their dietary needs being a burden. I’m sure my grandmother would have done the same thing.

Blackberry, Almond, and Cardamom Cake
This recipe, adapted from Scandilicious: Secrets of Scandinavian Cooking, is given in metric units. I resisted the urge to convert it because I really enjoy the precision.

125 grams unsalted butter, softened
200 grams baker’s sugar
1 teaspoon vanilla extract
3 medium eggs
250 grams ground almonds
2 teaspoons gluten-free baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
200 grams blackberries (fresh or frozen will work)
200 grams fresh fruit for garnish (I used strawberry, but peaches or nectarines would complement the blackberries beautifully as well)

Preheat the oven to 350 degrees and grease a 9-inch round cake tin.

Get started on the batter by creaming butter, sugar, and vanilla together with a stand mixer. Add eggs, one at a time (the original recipe suggests doing so with a tablespoon of ground almonds to stop the mixture from splitting).

Combine the remaining almonds, baking powder, cardamom, and salt and then fold into the butter mixture, taking care not to overmix.

Add the blackberries to the batter, and then pour into the prepared pan. Bake for 30 to 35 minutes until golden brown and a toothpick inserted comes out clean. Cool on a wire rack in its tin. Serve with fresh fruit.

Serves 6-8.

Follow Outside Oslo on Facebook,TwitterPinterest, and the feed!

Good books and good food

I love to read. I’ve been keeping most of the books I’ve read this year stacked side by side in my bookcase, and the distance between the beginning of the first one and the end of the last one make me happy. I know, it probably sounds silly, but seeing how many great books I’ve gotten to read this year gives me a sense of satisfaction.

I also love to cook. And eat. Well, honestly, the normal night of cooking—when it’s just done as a necessary step toward having something to eat—can get old sometimes. But I love those nights when I can cook something special and maybe a little more complex because I have the time and that’s how I’m choosing to spend it.

That said, I’ve come to enjoy reading blogs, particularly food blogs—a natural connection, right? And since starting Outside Oslo, I’ve found some food blogs from Scandinavia that I enjoy, and I’d like to share them with you here:

The Transplanted Baker
A Cat in the Kitchen
Anne’s Food

If you know of any other Scandinavian food blogs you enjoy reading, please let me know; I’d love to check them out!

Related Posts Plugin for WordPress, Blogger...