Today the city newspaper visited to interview me, and it was the perfect excuse to get things a bit more organized in the kitchen than usual.
It’s quite funny how working from behind the lens is one thing, but put me in an apron whipping creme from an old ceramic bowl in front of the camera and I’m instantly awkward.
However both the photographer and journalist were such great company and made me feel right at ease again;)
So I whipped cream in my ceramic bowl, by hand, which takes…forever, styled away on my kitchen table and tried to pretend I was doing it with nobody watching.
That aside, it was absolutely lovely to spend time with such wonderful people that I could share my love for food with.
At the end, when we all sat down over a cup of Norwegian christmas ‘gløgg’, agreed that gathering around and enjoying food together as friends or family is of great importance.
When we take the time to sit down and eat eat together deeper conversations and bonds of friendship and love can naturally have time to occur.
I believe that families that eat together, stay together:)
Now, there are many wonderful and easy tomato soup recipes. This one is just a healthy little dash of red that will keep that cold at arms reach.
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Ingredients
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2 big tomatoes
1 1/2 dl water
1 shallot
1/2 big red onion
1 cube of vegetable stock
1/2 Orange (the juice only)
1/2 garlic clove
1ts rosemary salt, or ocean salt and then jus add some more rosemary to the soup later.
1ts thyme
2ts peppermix
A nob of salted butter
1 tbs Cardamum
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How to make it:
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Chop the onions and garlic and toss it in a pan with the nob of butter and let it simmer over medium heat till golden. If you are using fresh herbs you can add some of your thyme of rosemary too at thus point. Add 1 tbs Olive oil.
Cut the tomatoes into quarters.
When golden add the water, juice of 1/2 orange, stock cube, salt, pepper and cardamum.
Simmer for 10 min till tomatoes are soft. Pour it all into a food processor, no need to peel the tomatoes, add fresh or dried herbs and blend away till creamy.
Pour back into the pot, and simmer for another 5 min or so.
Serve up, sprinkle virgin olive oil over each bowl and add some thyme for show;)
That’s it really, oh and enjoy it with fresh bread with butter on it to dip away in the soup with.
Serves 2
That sounds so delicious! I love how much cardamom is used in cooking in Norway, our friends in Kristiansand use it loads in their baking, like we do cinnamon.
Your blog and photos are so lovely, really glad to have found you via Ann Marie.
Marte Marie,
I don’t know if you remember me but I was at the sacred text group about Joan of Arc. I love your blog and your spirit is so calming. I felt such at ease with you and so much love and acceptance. It’s wonderful to feel that when you are unsure of yourself yes? I just wanted to say that you are an absolutely shining spirit and I am grateful to have a moment with you. I hope someday to travel to Norway and then maybe I can get to know you more :)
@ Belinda: Thank you, I’m glad to have you;) We do indeed use a lot of cardamom in our baking and the Swedes even more so. I often head on over swedish cooking sites for inspiration when baking with this spice. Have a lovely holiday season, and hope to see you again soon;)
@ Sabriel: Oh, how wonderfully kind of you to take the time to write this sweet comment;) It was absolutely lovely to meet you too! What a great group of women. I truly appreciated being allowed to visit and to take part in the conversation. Isn’t it great to be pat of a group like that? I hope to see you again soon on my next visit, and if you do venture across the pond, please let me know so I can invite you to mon petite island studio for a cup of tea;)
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