COUSCOUS SALAD

I prepared the couscous salad outdoor, near the Tungenes lighthouse in Randaberg. Currently, the facility does not fulfill its original function, but in the past it was a signpost for those entering Stavanger via the Byfjord. The lighthouse was converted into a small maritime museum and café. The area is very atmospheric, romantic, perfect for walking ... and cooking:)

COURGETTE SAVOURY MUFFINS

Courgette savoury muffins look good, taste good and fit into any occasion. You can serve them for lunch, take them on a trip, to school, to work and serve as an appetizer at a party. They "get along" with any sauce, so it all depends on our fantasy and whim.

CRISPBREAD

Every day I bake crispbread and I can't stop.  I test, try, pack....and again test, try, pack... Well dried, tightly closed, it can be stored for up to a year !!! It is worth having an emergency portion of bread in a jar. Perfect for a trip, in a vegan box, for breakfast, as an addition to soup, etc.

CARAMELIZED BRUSSELS SPROUTS WITH CARROT AND ONION

My culinary discovery last year is Brussels sprouts. I prepare it in different versions and serve it with various toppings. Its versatility still amazes me. It can be served for dinner, added to a salad, packed into a lunch box or eaten as a snack.

MUSHROOM SOUP

I can eat soups at any time of the day or night. Only a few ingredients and we have a delicious meal. On the shore of the frozen lake Stokkavatnet in Stavanger (Norway), I cooked the mushroom soup. The path around Stokka encourages jogging and walking (approx. 8 km). In winter, the frozen water can be traversed by skating or skating.