Wednesday, March 23, 2011

Norwegian charter destinations 2011 - Ving and Star Tour


View Charter destinations from Oslo 2011 season in a larger map

Norwegians are traveling further and further away from home in order to find sun, culture or sporting experiences. Many rely on charter company's to organize their trips. In this way they may just relax without having to book their air travel or hotel.

Above you find a map showing what destinations Norwegian charter tourists may travel to. On publishing day it includes destinations from Oslo offered by Ving Reiser and Star Tours.  Symbols marking destinations are either City (=theater faces), swimming (=swimmer), golf (=golf player) or football tours (= football player) 

Tuesday, March 22, 2011

More tapas

I made tapas for my second house warming party yesterday. Here are a few snapshot from  my buffet.
For a low-stress,  easy preparation and clearing up I use small tin containers that you my chuck into the metal and glass recycling bin after the meal. Less mess before and after the meal.

Stuffed mushrooms

A very clever way to serve mushrooms. Remove stalk and stuff the cavity with sweet chili, honey or crema de balsamico.

Press a good Roquefort, Stilton or Gorgonzola cheese on top and bake in the oven until the cheese have melted

How to prepare stuffed mushrooms  - see full story here


Prunes with bacon

Another classic I have prepared may times before. One of the easiest of my tapas, I confess.

One slice of bacon will be enough for three medium sized prunes, or you may have to cut the larger one in two with a pair of scissors.

Just bake in the oven until bacon is brown and crispy. Place some tooth-picks on the side to allow people to pick up the tapas.

Preparing tapas - forty little piggies - read full story here
Albondigas in tomato sauce
Another classic tapas, this one more in line with my famous Meatballs cosa nostra. The Del Monte Italian style Spaghetti sauce I use is sweeter than normal, but it feels properly  balanced when covering the delicious meatballs seasoned with salt, garlic and Italian herbs.

This time I mixed my ground beef with onions, two slices of bread, a red onion and one egg to bind the whole thing together.

Las week I mixed ground beef with a leftover bite of streaky bacon preparing delicious bacon burgers. Restrict the amount of salt as there is more enough in the bacon.

Meatballs cosa nostra - read full story here

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This post contains information on products or specific brands. Our staff will ensure our readers that we have no commercial interests in, or are paid to promote these or other products, brands, or labels. 

Sunday, March 20, 2011

A Belgian treat

Label of my bloc of foie gras produced by Roger Junca

During my last visit to Brussels, I bought a packet of duck liver foie gras. To my surprise it did not only contain the liver but a second treat that made serving so much easier.

To those of you that have read my stories during they years, some of you may have noticed my passion for foie gras. I know that it is not the most politically correct food to enjoy these days. I can, however, not help myself. I just need to eat goose and duck liver foie gras on a regular basis.

A good conserve to foi gras - a marriage made in heaven
I bought a box containing two small glass containers of duck foie gras, very suitable as a treat for two or three before dinner. It was produced by Roger Junca a firm based in Gibret in south west France.

I loved the small glass containers all set with glass lid and a rubber band, excellent if you would like to use them to serve small treats or even make your own conserves later.

The content was good, but not the best I have tasted, as the characteristic foie gras taste was less characteristic than in other brands I have tasted.

The extra treat, however, was a small glass of delicious jam. Oddly enough, a sweet wine, conserve or even both is perfect to the rich taste provided by a good foie gras.

In my small packet I found a perfect apple conserve with cinnamon, that created that sensational contrasting tasting experience that you yearn for. The packet was a perfect marriage of the French liver and the Belgian conserve made by Dandoy. The latter is primarely renowned for their biscuits,  but I loved the delicious conserve.

I am convinced that I will buy two packets the next time I go to Brussels, saving me time to find an appropriate conserve to my foie gras, and if you see this packet, buy one - as you are in for a treat.

See more foie gras stories on this site: 

Where does this foie-gras originate from? See on this map!


Vis større kart

We declare: Enjoy Food & Travel has no commercial interests in products or brands


This post contains information on products or specific brands. Our staff will ensure our readers that we have no commercial interests in, or are paid to promote these or other products, brands, or labels.