Hanne Frosta

Hi I think that Norwegan restaurants will cook food from their ovn country, when they are thierd to use "olive and sun dried tomatoes". Im my restaurant i use ongly Norwegian ingrediens. and the chefs bring plants, and herbs from the forrest back to the chitchen. We are now preserving food like chefs did 50 years ago. We are having great fun doing this. And we are proud to bring back old tradison, and use ingredians /meat / ore spesial made products form local farms. We are also using mostly organic ingridiens. I thing this is the future. Hanne

I tasted a cookie in Italy, on slow fish festival. Called La sfratta.From Toscana. it was a cake filled with chruced walnuts, honny, lemon, muscat, sugar, (italien: Noci, miele, buccia dàrancia e cannella, farina, zucchero, vino bianco e olio) I think the cake was made of, flower, olive oil, vhite vine I always rost/( heat in oven) nuts before i use them in cakes.

I need to make an menu item out of creme fraiche, as I have about 4 kilos thats just sitting there. I was thinking a soup with morels and some stock, a whipped creme of some sortd and and and....please give me some good ideas.