Friday, January 22, 2021


In winter, it's not easy to find a suitable place outdoor to cook as low temperatures and freezing wind make it difficult. The lake, surrounded by trees, located high on a nearby island, was a bull's eye. Rennesøy is approximately 17 km from Randaberg (where I live) and you only need to pass two underwater tunnels to find yourself on the island. Then you drive road zigzags to the top of a small hill and you are already there. The shore of the frozen lake is a perfect place to spread out with our bits and pieces :) We also brought dry wood from the house and lots of kindling to make sure we can fire it up:)


(portion for two)
  • 100 g Basmati rice
  • 250 ml hot water
  • 2-3 tbsp olive oil
  • 1/2 red onion
  • 2 cloves garlic
  • 1 cm chili powder
  • 1 cm fresh ginger
  • 1 tsp vegetable seasoning (dried mix vegetables, salt, turmeric, granulated garlic - mince and store in a jar)
  • 1/2 tsp curry
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2 tbsp tomato paste
  • pinch of pepper
  • cilantro or parsley leaves
  • vegan parmesan
  • capers


  1. Chop onion, garlic,chili pepper and ginger.
  2. To pot, add oil, onion, garlic and ginger. Stir and fry a little bit.
  3. Add chili pepper, vegetable seasoning, curry, smoked paprika, salt and pepper.
  4. Stir well.
  5. Add rice and stir well again.
  6. Pour hot water, simmer, covered, over medium heat for 15 to 20 minutes until the rice is soft.
  7. Add tomato paste, stir and cook a few minutes.
  8. Chop cilantro or parsley leaves and add to rice.
  9. Sprinkle vegan parmesan on spicy tomato rice.
  10. Add a few capers on the top.
Photos by Karolina Federowicz


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