WARANIKE (TEASER)

i am in GDANSK, POLAND to make a review of the FESTIWAL PIEROGOW; the annual dumpling festival (+making a rollerblade short film starring J-LO in between the food, more on this on other channels)

i shouldnt reveal too much of the pierogow-action yet as the article-to-come will be big deal feature in polish food mag  HORECA and im far from having tried the whole dumpling deal, still i wanna post a little tease from the plates of poland making u sure i havnt forgot about my dear readers and of course this one is especially dedicated to my dear MAX BOSS for whom i owe all my love to the phenomena of THE DUMPLING, or, as they would put it back in the ukrainian streets where we were fed, THE WARANIKE

 breakfast

dinner

ROLLER TACOS!

see u in POLAND!

rough nite

THE MICROWAVE IS DEAD

black fluid started coming out of the stickblender last nite! it made us think about district 9 so we watched it and later learned that the clicking sound of the alien language is created by rubbing on, YES,  a PUMPKIN. RANDOM? I DONT THINK SO

here we go again for breakfast we re blending up this lil microwellekürbis, same way chop and screw like always and no microwaves involved but onion salt pepper chili and i toasted the seeds separately but they dint pop so good but made perfect sense as topping

TRICOLORE BFAST IN THE SHADOW OF THE TURNING BASIL

BUTTERNUT CREAM!

we re back on the BEIGE PALETTE!  go to your local SHABBY CHIC DEALER grab a BUTTERNUTor some other fun member of the pumpkin family, make sure it doesnt say ZIER thats just for real shabby chicks decorating purposes, WE GOT THIS BEAUTY

go like with the hokkaido, peel and chop it up and boil the whole thing in broth and add garlic and onions. when firm and tender, leave to cool for a while, or not depending on the shittyness of your blender, then blend it, maybe with some vegan cream thing, we used that, some cumin (not too much u gotta let the butternut come thru) some chili and some pepper. SERVE with chopped chives and FINE WINE

SLIP AND SLIDE

been blending so hard with the shitmixer my thumb is bleeding, thats how brutal the button is, and i shopped to make a cyan piece of drink for max and a pink one for me but they both blended into slightly different shades of purple. however, IT WAS ALL DELICIOUS!

max with kiwi lime blueberry melisse to the right  stine with raspberry currant lemon to the left

SELECTED BLUE POTATO CHIPS!

ive gotten harsh criticism on the blogs COLOR PALETTE by an american muffin! looking back IN the archive i REALIZE why and i must take it

EXCUSES HAS BEEN MADE IN THE PAST, BACK IN THE DAYS MY DINNERS WERE SCANNED AND ART WERE PUT UP damn i cant find that old yearbook but this and somewhere in there it should be explained that when the meals tend to keep turning orange its a sign of loneliness in the kitchen or something

EMAIL FOR CLOSE-UPS AND ARTIST TALKS (but i was just a baby!)

anyways NOW IM NO MORE LONELY but all spooned up in THE WEISENSEE STILL LIFE with brothers and kitchen tables and stick blenders

COLORFULL smoothie reports tomorro, for tonite, LILY, i give you THE SELECTED BLUE POTATO CHIPS;
(no photoshop!)

I GIVE YOU; SHARING AND CARING AND NOT ONLY ONCE IN A BLUE MOON

ok.!

we got our teeth fixed yesterday and now baby brother max cannot smile or chew, just trippin around on meds with the picture book; its the PURé DAYS

investments have been made; an OK. STICK BLENDER. cheapest stick ever but should be OK enough mashing our food together for his babymouth the next days

this just turned into a customer review thing as im not planning on putting out MASHED POTATO RECIPE and the stick was supposed to make it so fine so puré and after some 20 minutes of heavy handheld stick blending the potatoes DID slide down our throaths but not as smooth as u would like it to,
anyways heres the baby, STARCH!

HOKKAIDO SOUP!

credits goes to the YOGAHUSET for this one! back in the field where my mama lives this is a true and beloved classic. i think i can say its on my top 5 food list. ti kniver i hjertet.

here, in my mamas words; http://www.yogahuset.no/oppskrifter/56-middag/201-hokkaidosuppe

(lots of other great vegetarian recipes on her page too btw!)

or i ll put it simple for u

get hold of a HOKKAIDO PUMPKIN

chop the whole thing into pieces and boil them

with

ONION

GARLIC

BROTH

add

COCONUT MILK

MUSKAT  (i dint)

CHILIPEPPER

mash it all together with a hand blender or something like that

SALT

PEPPER

serve with squeesed LIME on top

and if u got CORIANDER i dint!

SO GOOD SO EASY SO SO CREAMY AND KIND IN THE MOUTH

oh and so good to have at hand when old papa suddenly comes over all the way from norway thru copenhagen to visit at midnite for home videos and beer

EASY APPLE PIE

I AM ALLERGIC TO APPLES! i know its pathetic but they make the inside of my eyeballs scratch. anyways apples are goodlooking so i have them lying around and its fall and im pretending baby max is not sick but coming over and im putting on the failing-foxhunter winter-sweater and making this PIE which is maybe gonna be more like a CRUMBLE

APPLES
1 CUP FLOUR
1/2 CUP SUGAR
TEASPOON BAKING POWDER
TEASPOON VANILLA POWDER
SOME SALT
SOME CINNAMON
A STICK OF MARGARINE





chop apples up and lie them down in a ildfast form , tin? pan? firestuck shape.
mix the dry stuff together and blend it in with the apples USING YOUR FINGERS. then, if the margarine is hard, use a cheeze slizer, that norwegian invention, slize up and spread over the apples, if its not hard yet then use your fingers  and do the same

leave it in the oven for about 30 minutes on 200 degrees

while its in there im thinking i should be making homemade soy vanilla ice cream ofcourse but i dont have what it takes and i dont wanna break this illusion of fall by going out into the late summer soymilkshopping so thats for another time, for now im gonna enjoy the pie with this matching piece of tea

LOOK

TABBOULEH!

a whole bag of parsley was brought to the house the other day. our dear neighbors at EUROGIDA is more or less giving it away thats how cheap it is. i never made tabbouleh before but its the FRESHEST thing i know and the first thing i thought about when i got up this morning(after intense dreams about snoop dogg and a stack of snus) but now i have and HERES HOW IT WENT DOWN

1 CUP OF BULGUR

1 BIG BUNCH OF PARSLEY

CUCUMBER

TOMATOES

ONION

FRESH CHILIES (i used sambal oelek tho)

1 LEMON

OLIVEOIL

SALT

PEPPER

the thing about tabbouleh is that the vegetables must be very very FINE CHOPPED. I love fine chopping because it reminds me of the 90s.  the people i know who also seems to appreciate this thoroughly knife work are also very FINE.

start with boiling the bulgur as this takes some time. i took 1 cup of bulgur in 1, 5 cup of water and boiled it up and then let it stand on low heat for ten minutes but this made lot of bulgur stick to the pan so u better fry the bulgur in oil first and then add the water (u could boil the water first and put vegetable broth in it) yes i think this is the way to do it

chop chop the parsley

finer than it looks on this picture, blame it on photobooth, i did chop it hard (oh u need a real sharp knife) and then chop the cucumper and the tomatoes and the onion and whatever other veggies u may want to add, i only had one tomato so i used some yellow minipaprikas and some sellery too

if u have fresh chillies this is great and they would also need a real fine chopping, i just mixed in this sambal oelek chilipaste i had

now, when the bulgur is cooled down mix it all in a sallad bowl and squeese the lemon over and add some olive oil salt pepper and other spices u like (cumin is always great

not the greatest food picture i ve seen but check it out! nam nam fresh breakfast

look at you and your mouthwater

dear readers of the food blog. i just became a food blogger! its very fresh and exciting. and as you no-norwegians can see theres no reason to be frightened by the title being in norwegian language for i will be blogging in english like this, so that i can spread my love for food all over the world and into every mouth and kitchen. the title just had to be like that as it is kindof a slogan for me, words of wisdom, and didnt work so well in english but it means something like life and food is great united. <3

i wish i was hungry so i could start already. it is kindof like late dinner time and as you may know all fine people eat dinner late, but no later than midnite. midnite is saved for drinks and snacks. i assure u there will be plenty of this too. i will try cover most of my culinary gourmet life in here, 24/7. with pictures! stay tuned!

PS of course it will all be vegan, DUUUUUH! (and organic as far as my cashflow lets it) meat goes other places! u know what u know where! NEED FOR FEED!