Sweet paul

Sweet Paul on the airwaves.

Yesterday I was a guest on Michael Harlan Turkell's radio show "The Food Seen".
Had a great time talking about nordic cooking, food styling and off course Sweet Paul Magazine.
This is the link to the show if you want to have a listen.

Recipe Monday....

I love smoked fish.
Any fish smoked is good with me, salmon, trout, mackerel, eel etc.Love em'all.
Must be my norwegian back ground.
Anyhow, I was so happy the other day when a new smoked fish place opened up no so far from me.
The smell that met me when I opened the door was amazing, much finer then any perfume you can buy.
I bought 2 smoked trouts to have for dinner that night.
Made them with a very simple side dish, vinegar baked beets. Its so good......
You should try them, with or without the smoked goodness.

Smoked trout with vinegar baked beets
Serves 4

5 red beets
5 golden beets
4 tablespoons olive oil
2 tablespoons white wine vinegar
salt and pepper
2 smoked trouts

Preheat oven to 375F.
Peel the beets and cut them in 4.
Place in a large oven proof dish and drizzle with oil and vinegar.
Sprinkle with salt and pepper.
Bake until soft, about 15 minutes.
Serve cold with the smoked trout some sour cream and dark bread.
Photo by Melina Hammer

Happy Thanksgiving

Wishing you all a very happy and peaceful Thanksgiving.
If you need a last minute recipe for a tasty turkey, look right here!
Photo by Dana Gallagher

Mash it!

Tired of the old mashed potatoes for thanksgiving?
Then try mashed cauliflower instead.
Its so good and less calories if you are into that sort of thing.
Its quite easy, simply boil the cauliflower in salted water and once soft drain the water.
Add some hot milk and butter and mash it all together.
Season with salt and pepper and you are ready to go.
Photo by Dana Gallagher

Recipe Monday....

Can you believe thats its Thanksgiving week already.
Time sure flies around here.
This is a great little appetizer for your Thanksgiving dinner or party.
Its easy to make and really tasty.


Mushroom tart with sage and asiago
Serves 4

2 LBS mixed mushroom, cleaned
2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
12 fresh sage leafs
salt and pepper
1 sheet puff pastry
plain flour
1/2 cup shredded asiago

Preheat oven to 400F.
Cut the larger mushrooms in half.
Heat the oil in a large pan and saute mushrooms, onion and garlic until the mushroom is golden.
Add sage and season with salt and pepper.
Roll out the puff pastry in a little flour and place it on a baking tray covered with parchment paper.
Add the mushrooms and sprinkle with cheese.
Bake until fluffy and golden, about 12 minutes.
Slice and serve hot or cold.
Photo by Melina Hammer

Inspired by Norwegian winter light

This is a story I produced for Better Homes and Gardens.
It was inspired by the wonderful winter light we have in Norway.
It's all blue and silvery, quite stunning.
So that mixed with natural elements is what I'm all about.
It was so much fun planning and working on this with Kelly Kegans from BHG, and I'm super happy with the result.
The images are shot by the FAB Dana Gallagher.

It's alive!

The holiday issue is now live!
Check it out right here!

Holiday issue launches tomorrow at 8am

Crafty Friday

Happy friday everyone.
This is the easiest craft project ever, but also a really cool one.
I love using old books in my projects.
Start by opening your book and fold 4 pages together in against the middle.


Continue folding the pages of the whole book.


And voila...you have a cool way to display your photos.


Photos by Alexandra Grablewski

Only a week now.....

Until the Holiday Issue of Sweet Paul Magazine is out. 172 pages of total goodness.
Launches nov 15th at 8 am.