Hi all! I haven't forgotten about this blog. I've just been crazed with work, my two kids, and two trips to the UK this spring. I keep taking photos and planning to post something, but...
So what have I been up to foodwise?
Well I'm still experimenting with bread. After realizing the error of my ways I have now began incorporating millk into my recipes - both skimmed milk and half-fat milk. It has certainly made the loaves a lot more tasty. I've also been experimenting with making my crusts less like brick walls. It's not easy feeding a 1-year old crusts that she could break those tiny teeth on! So I now brush my loaves with milk a little while before putting them in the oven. I finally used up my linseed, so I can finally put that horrible time behind me. Not a big fan of little seeds in my bread - just big ones like sunflower seed.
I've discovered the oven pancake. Years ago in Oslo there was this great little place called 
The American Country Corner Café, and they made these pancakes to die for. They were humongous, and 2 pancakes filled you up for 8 hours. I'm not kidding. I've never come across pancakes like them since, and still haven't found the recipe. I remember the owner saying that part of the process was baking the pancakes in the oven. So after much searching, I've found a good recipe online. My husband says that the pancake tastes like scones. I don't quite agree, but it's certain delicious. The recipe says that it makes 16 squares, but I don't know how they do that. It barely serves us four, so I've scaled the recipe up a bit. Here's a link to the recipe: http://allrecipes.com/Recipe/Baked-Pancake-Squares/Detail.aspx I've used up all my egg substitute now, so I'm going to have to experiment with real egg next time.
The American Country Corner Café, and they made these pancakes to die for. They were humongous, and 2 pancakes filled you up for 8 hours. I'm not kidding. I've never come across pancakes like them since, and still haven't found the recipe. I remember the owner saying that part of the process was baking the pancakes in the oven. So after much searching, I've found a good recipe online. My husband says that the pancake tastes like scones. I don't quite agree, but it's certain delicious. The recipe says that it makes 16 squares, but I don't know how they do that. It barely serves us four, so I've scaled the recipe up a bit. Here's a link to the recipe: http://allrecipes.com/Recipe/Baked-Pancake-Squares/Detail.aspx I've used up all my egg substitute now, so I'm going to have to experiment with real egg next time.
I'm continuing trying to be creative about cakes. My son found a recipe for a cake that fascinated him, so when it was time for a family birthday in May, I baked a yellow cake, and frosted it with a great chocolate frosting from an old Betty Crocker cookbook (a '70s edition), and decorated it with Smarties. I was very happy with the product, and my son was thrilled.If you're wondering if those are regular American pancakes in the photo on top, they're not: they're sveler, a relative. I traditionally serve them on May 17th, Norwegian Constitution Day. They're made of kefir - a type of soured milk and salt of hartshorn.
