Wholemeal Focaccia Rolls

These are a great treat and spices up the lunchbox quite a lot. I usually make a bunch to freeze. Heat for a few mins at 225 degrees and they taste as if freshly baked.

Disse er kjempedigg og gjør en kjedelig matpakke veldig fristende. Jeg lager som regel en del og fryser ned. Tar du dem opp og varmer i noen få minutt på 225 grader smaker de som nybakt igjen.

 

5dl water

12grams fresh yeast

A pinch of sea salt (or maybe two, or three)

Half a dl of olive oil (EVOO – Extra Virgin Olive Oil)

10-12 dl of flour

(keep approximately one third of that wholemeal/wholewheat)

5dl vann

Ca 12g fersk gjær

en klype havsalt (eller to, eller tre..)

0,5 dl olivenolje

10-12 dl hvetemel (ca en tredjedel sammalt)

 

Use cold water if you like, doesn’t matter as long as you have time to let the dough rise. If the water you use is to warm you kill the yeast, doesn’t matter how cold it is. Mix everything together, except for a bit of the flour. Hold back on that and add later if necessary. Set the dough to rise someplace warm for a few hours, or until it has doubled in size.

Bruk kaldt vann om du vil, det har ingenting å si om vannet er kaldt, så lenge du har tid til å la deigen heve. Bruker du for varmt vann dreper du gjæren, men du kan ikke bruke for kaldt. Bland alt sammen, bortsett fra litt av melet (en dl eller to), som du sparer til senere viss du trenger det. Set deigen til heving en lun og helst fuktig plass, med plast over, til deigen har doblet størrelse.


Use a rolling pin to flatten the dough, then punch out circles at the size you prefer. I used the circle from the baking set from Ikea you see below. The circle was about 10-15 cm in diameter. Let the pieces rise to double size again before you poke small holes in the focaccias which you fill with olives, feta cheese, rosemary, olive oil, sundried tomatoes, or whatever you might fancy. Sprinkle them all with olive oil and sea salt and cook for 10-15 minutes at 225 degrees.

Kjevle ut deigen og kutt ut små sirkler i den størrelsen du foretrekker. Jeg brukte sirkelformen fra setter fra Ikea som du kan se under bildet. Sirkelen er 10-15 cm i diameter. La emnene heve til omtrent dobbel størrelse før du prikker i dem med fingeren. Lag små hull og fyll hullene med olivener, feta ost, rosmarin, olivenolje, soltørkede tomater eller hva du måtte ønske. Hell over olivenolje og havsalt og stek på 225 grader i 10-15 minutt.


My lovely Husband made me lunch the other day. He served one of these foaccias with lettuce, paprika, brie cheese and bacon. An orgasmic culinary experience I absolutely recommend!

Min fantastiske Mann serverte meg en slik focaccia til lunch tidligere i uka med salat, paprika, brie og bacon. En orgasmisk, kulinarisk opplevelse, absolutt til å anbefale!

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Tomato soup / Tomatsuppe

I have just finished my lunch, leftover from yesterday’s dinner; homemade tomato soup. I made it yesterday for the first time, but definitely not for the last time!

Jeg har akkurat fullført lunchen min, rester fra gårsdagens middag – hjemmelaga tomatsuppe. Jeg lagte den for første gang i går, men det blir absolutt ikke siste gang!

This was actually my first meeting ever with home made tomato soup. Which is insane, considering how easy it was to make and how delicious it was compared to what I’m used to.

Det var faktisk første gang noensinne at jeg smakte hjemmelaga tomatsuppe – noe som er helt håpløst med tanke på hvor fantastisk mye bedre den var. Og så enkel i tillegg!

This is what I’m used to, and probably a large percentage of the inhabitants of Norway.

Denne er hva jeg er vant med, det samme er sikkert en stor prosentandel av den norske befolkningen.

And this is the content of this wee bag:

Dette er innholden I Toros tomatsuppe:

Corn starch, tomatoe, wheat flour, sugar, salt, milk, vegetable fat, flavour enhancer, aroma, onion, colour (paprika extract, beta apokarotenal)

Maisstivelse, tomat 23 %, hvetemel, sukker, salt, skummetmelk, vegetabilsk fett, smaksforsterker (natriumglutamat), aroma, løk, farge (paprikaekstrakt, beta apokarotenal).

I used Jamie Oliver’s recipe from Ministry of Food, and this is the contents of that:

Jeg brukte Jamie Olivers oppskrift fra Ministry of Food, og her er innholdet i den:

1 onion, 1 clove of garlic, 2 carrots, 2 boxes of chopped tomatos, 3 tomatos, 1 handfull of basil leaves, 2 stock cubes and olive oil.

1 løk, 1 fedd hvitløk, 2 gulerøtter, 2 bokser hakkede tomater, 3 hele tomater, 1 håndfull basilikumblader, to buljongterninger og olivenolje.

What would you prefer?

Hva hadde du foretrukket?

If anyone’s interested in the ‘how to’ of the soup, give me a wink, and I’ll post

Hvis noen er interessert i fremgangsmåte, så gi meg et lite vink så skal jeg poste.

Bento Boxes

I have reduced my intake of carbs by eating less bread, pasta and rice, but throughout my entire life I have packed lunches consisting of a piece or two of bread with a decent spread. In order to change this habit I needed more than just motivation. My inspiration came in shape of a comment or article somewhere on bento boxes. Bento boxes are a japanese type of lunch boxes, and of course, it has also been made into quite an art form. I searched the web and finally found these on ebay.

I love the separated rooms in these. I use one box for salad, the other for pieces of fruit (it is true that fruit tastes much better when chopped or diced). The thermo bag it comes in keeps it cold or warm for quite some time, and they boxes are truly air tight; apples I sliced didn’t even show a hint of brown after 3 hours in the box! After only a few weeks with this lunch box I can not imagine a life without it, and thankfully it has changed my lunches forever.

And a warning: the box below looks better, and I do like the bag better, but the lid broke after I had used it only twice (a bit because of my stupidity, but it was not a very intelligent design!) So steer away! DO NOT BUY!

The boxes can be bought here. And just to make it clear, I have no economical interest in anyone buying these boxes, I just recommend them.