Monday, September 13, 2021


Rennesøy Island hides many picturesque nooks and hills. One of them seemed perfect for this episode of "outdoor cooking". Thanks to my sons Maks and Jeremy for their help with the pictures. It's nice to wander together ...
To traditional arepas, I added spirulina, i.e. powdered algae, which gives the dishes a turquoise-green colour that is rare in the kitchen.



  • 1 1/2 cups of PAN corn flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of spirulina
  • 1 1/4 cups of water

tomato salsa:

  • 2 tomatoes
  • 1/2 of shallot
  • salt pepper
  • olive oil

oyster mushrooms:

  • 1 shallot
  • 2 handfuls of oyster mushrooms
  • salt pepper
  • 1 teaspoon of maple syrup
  • 1 tablespoon of soy sauce

  • capers, parsley / coriander


  1. Prepare arepas (put dry ingredients into the bowl and mix thoroughly).
  2. Pour in water and mix until an elastic dough is formed. Set aside for about 10 minutes.
  3. In the meantime, prepare the salsa (cut and mix all the ingredients).
  4. In a frying pan, gently fry the onion.
  5. Add oyster mushrooms cut into strips. Season with salt and pepper.
  6. When the mushrooms are slightly browned, add maple syrup and soy sauce.
  7. In the second pan pour the oil (medium heat).
  8. Form arepas and fry until golden.
  9. Serve with tomato salsa and mushrooms. Sprinkle with parsley / cilantro and capers.


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