Author Archives: Björg Farstad

Pasties

I had a zucchini, a carrot, some peppers, onion, tomatoes and bell peppers that I needed to use before they would get bad. I didn’t feel like cooking a dinner but baking. So I decided to make some filled pasties. I schredded the vegetables and put them in my pastydough as well as in the filling made from minced meat. It turned out great! The pasties became so soft and moist due to the zucchini and also yoghurt in it.

Posole Roja

Posole (or Pozole) is a traditional soup in Mexico. This Posole Rojo, or “red” posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime.

Coconut Chutney

Chutneys are the flavor-saver of Indian cuisine—they can be sweet or spicy, chunky or smooth, and typically incorporate some combination of fruits, herbs, and vegetables. Don’t be alarmed by the white, chunky, spackling-paste-like appearance of this Coconut Chutney. The mild, slightly bitter taste goes with practically anything and especially with little patties made of rice.

Learn to Pickle

You don’t need a vegetable garden or a fancy party as an exuse to make your own pickles. Neither do you have to preseve food for the whole winter. I use to make pickles often to not waste small vegetables I have in the refrigerator. It could be a cucumber I worry I will not use before it will go soft, a carrot or two, a small piece of cabbage, some apple or pear, anything really. It is fast and easy!

Traditional Italian Corzetti

Corzetti is an Italian pasta which tradition goes back to the medieval ages. Corzetti is small circles of pasta with a flowery decoration stamped on it. This edible art is made by using elaborate wood stamps. Making them at home is quite unusual today as it takes time and finding corzetti stamps is not that easy. However, there are still few artisan woodcarvers, especially in the East Italian Riviera, who work to preserve this ancient culinary art and carves gorgeous garnishing stamps just like centuries ago.

Watermelon Popsicles and Ice Cubes

There is nothing better a warm day than a slice of watermelon. I love to take it with me to the beach or on a picknick.

You can freeze watermelon. Cut small cubes and freeze and use them as ice-cubes in a drink or just a glass of water. Cut them in icecreamshapes and stick a Popsicle stick in each. Freeze and you have a watermelon icecream or cold drinks to look forward to!