Kristin's Cookbook Project

I recently also tried a second salmon dish with horseradish from the "365 sunne middager på en halvtime" by Ingrid Espelid Hovig book, which I'll talk about today. This salmon was breaded before fried on the pan, but somehow I struggled a bit with the breading and getting the salmon breaded properly, but that's more on me rather than it being a crappy recipe. The end result was good though, and I really enjoyed the sauce with it.

Sorry that I haven't been good at updating here lately, but I'll play a bit catch-up starting today, posting about some of the things I've made in the last couple of months. First off, salmon with spinach and horseradish sour cream, which I made from a Norwegian cookbook called "365 sunne middager på en halvtime" edited by Ingrid Espelid Hovig (roughly translated as "365 healthy dinners in less than 30 minutes). Obviously, based on the title of the cookbook, it's a dinner that's fairly quick to make, which is always a good thing. When I baked the salmon in the oven, I decided making it a bit more interesting flavour-wise by adding pink pepper. Overall, it was an okay dinner, and the flavour of the horseradish gave it a nice little kick without being overpowering.

As I love seafood and I had some salmon I wanted to use, I found a recipe for an Indian salmon curry in a Norwegian cookbook titled "Med smak av India - milde dufter og rike smaker fra Nord-India" by Naresh Mehra. Although the list of spices and such may have been a bit daunting to lots of white people, it was nontheless an easy recipe to follow with a rather tasty result. As it is autumn, almost winter, it's nice with some flavourful and comforting dinners when it's cold outside.

Sometimes I'm craving a bit of seafood, so I found a recipe for panko crusted cod with a salad in a Norwegian cookbook titled "Karlas kjøkken - hverdagsmat på menyen" (roughly translated as Karlas Kitchen - Weekday Food On The Menu). Both the fish and the salad was easy enough to make, but I didn't bother making the remoulade as I had some sour cream in the fridge I wanted to use up before it expired. Also, I made some homemade mashed potatoes to make the dish a little bit more filling. Overall I dare say it was a nice meal. Not the most spicy by any means, but it was good nontheless.

I've finally created something in the kitchen from one of my cookbooks again. As I had some salmon I wanted to use up, I decided making salmon lasagna with squash and asparagus from Trines mat (Trine's Food) by Trine Sandberg. The recipe was easy enough, although slightly time consuming and probably better to make during the weekend. Another slight issue was, I don't know if it was because I used the wrong dish or something, but the sauce didn't go all the way to the top so to speak, so the top layer with lasagna pasta got crispy and slightly burned instead of cooked when in the oven. So yeah, I had to remove the top layer of lasagna pasta before eating. It tasted okay though, perhaps slightly flavourless in my opinion, but perhaps it is because I enjoy using a lot more herbs and spices. That said, if if made correctly, I wouldn't be surprised if even kids might like it, due to the mild taste (if they enjoy eating fish and veggies, that is). But for me? I'd prob...

As I was craving some seafood, specifically salmon, I found a recipe in a Norwegian cookbook for oven baked salmon with dill sauce. The cookbook I used is called "365 sunne middager på en halvtime" (roughly translates as 365 healthy dinners in 30 minutes) edited by Ingrid Espelid Hovig, and in my opinion it was a fairly easy recipe to follow. Yes, I needed to use a couple of pots, as well as a mixing bowl for the sauce, and something for the salmon in the oven, but having a dishwasher helps in the clean-up. Now, even with the pink pepper, in addition to the dill sauce, I did find the dinner overall a little bit too plain for my taste. Good? Yes, but still a bit too plain. Perhaps I'm a bit spoiled as I'm a bit used to food with a bit more spice to it, but if you're one that struggles with too much spice, whether it's too flavourful or hot, it might be something for you though. I might make it again though, even if I struggled with the lack of spice.