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When we went to the Fish Market restaurant in Reykjavik, we had the best food we have ever had. Of course, we couldn't resist buying the restaurant's cookbook! The recipes are by Icelandic celebrity chef Hrefna Rósa Sætran.
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This weekend we're going on a motorhome trip and we're going to take the opportunity to feast on seafood. Among other things, there will be crayfish in their own layer. We have bought frozen, slightly cheaper, crayfish and then cooked a layer that the crayfish are now in. It will be interesting to see how this tastes, but we can at least say that it smells very good!
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We learnt this fruity salad from Robin's girlfriend Alexandra. It's great to serve with pie, lasagne or chicken. Let's just say it's become a favourite! We vary how we make it, but here is our basic recipe.
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Sometimes we make fish soup or fish stew from scratch. But sometimes it's nice to keep it simple. We start with a ready-made soup and "heat it up" with extra ingredients and spices. And we serve it with a baguette with cambozola - not bad at all!
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Our motorhome Freedom has been on the road this weekend, and we visited good friends. Together we put together a table with lots of picnic food. A bit simple, but very tasty and cosy! Here are recipes for two tasty (and very simple) favourites. Do you have any favourites that you like to serve on a picnic table?
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Last month we asked about cooking in the motorhome. Most people answered that they usually "cook something simple", although many also "cook something delicious". Kitchens in modern motorhomes are good, but of course you have less space to move around than at home and it's nice to not have too many pots and pans.
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Last night it was grilled chicken thigh fillet with split potatoes and feta cheese scrambled here at Kapellskär's campsite. the evening was cold, so it was to grill outside and then have it cosy inside the motorhome. It was a really good barbecue dinner! Today we have woken up to soothing rain against the roof of the motorhome ...
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Yesterday we organised a French dinner and wine tasting at home. We tried five French wines, from different grapes and in different price ranges. We made the French dinner together: we cooked the main course and Robin and Alexandra brought the starter and dessert.
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Now it was time for roast venison with baked root vegetables. We tried this after trying to cook deer, elk and wild boar. We cooked the roast in the oven and it was really good together with baked root vegetables, jelly and cream sauce.
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Chèvre chaud - what a fantastic and perfect starter! It's the weekend now and you have a little more time to experiment in the kitchen. Yesterday we made a (for us) new starter, which turned out really, really good: goat cheese au gratin on a bed of salad. If you haven't made it before, try this!
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