Oven-Baked Cod with Tomato and Basil

Tomato and basil are good flavors that taste very good with cod. This recipe has few ingredients so it’s easy to make. It can quickly become an everyday favorite.
The original version of this recipe is Norwegian, and the copyright belongs to  https://3iuka.no/

The oven baked cod is served





Serve: 4                         Time: 20-40 minutes           Difficulty: Easy

1,3 lb   ( 600g ) Cod filets skin and boneless
0,9 lb   ( 400g ) Potato

2 pcs Shallot
4 cloves Garlic
3 tbsp Olive oil
1 tsp Tomato Purè
0,9 lb  ( 400g ) Canned tomatoes, roughly chopped (Diced)
20 pcs Green olives
1/4 tsp Cayenne
2 tsp Basil, Fresh
Salt and pepper, your taste

How to do:
Preheat the oven to 302°F  (150°C)
Cut the cod fillet into nice pieces.
Peel and cook potato tender in unsalted water and cut into slices.

Cut the shallots and garlic into slices and fry in olive oil until the onion is soft.
Stir in tomato paste and let it simmer well.
Add canned tomatoes and olives and let the sauce boil for 5 minutes
Season to taste with cayenne pepper, salt, and pepper, and add the basil leaves.
Add cod, potato, and sauce layered in a greased ovenproof dish, and bake in the oven for about 20 minutes.

Serve with fresh bread.

Enjoy your dinner!


Please follow and like us:

Cod casserole with Apple and Stalk Celery

Cod is a sturdy and useful fish and is suitable for use in pots like this with Creme Fraiche,  apple, and stalk celery.
The original version of this recipe is Norwegian, and the copyright belongs to   https://3iuka.no

Cod casserole is served





Servings: 4         Time: 20-40 min.       Difficulty: Easy


1,32 lb  (600g) cod fillets, without skin and bones.
3 pcs Carrots
3 Stems Stalk Celery
2 pcs Apple, green
1 pc Red Onion
0,42 cup (US)  (1 dl) Crème Fraiche   * ( See explanation at the end of the recipe )
0,42 cup (US)  (1 dl) Cream
1/2 pc Lemon
Olive Oil
Basil, fresh
Salt and Pepper




  • Preheat the oven to 200°C.
  • Cut the fish into serving pieces
  • Peel and chop the carrot, celery, apple and red onion into 2-3 cm pieces and put in
    to a greased refractory form.
  • Place the fish pieces over the vegetables and sprinkle with salt and pepper.
  • Pour over the cream and distribute the (Crème Fraiche over the fish
  • Baking time approximately 15 minutes, until the fish flakes and the vegetables are
  • Spread the juice of lemon, olive oil and fresh basil on top.

Served with the boiled potatoes.

From Wikipedia the free encyclopedia

(*Crème Fraiche (Fresh cream) is a thick cream that is acidified with a bacterial culture, but not as sour or thick as sour cream. Crème fraîche was originally a French product but is today available throughout Europe. The main difference between cream and crème fraîche is that the crème fraîche is not homogenized. Therefore, the crème fraîche is well suited to boil, which the sour cream is not since it is easily crack by cooking.)



Please follow and like us:

Herbs and Spices, Chives


Chives (Allium schoenoprasum) belongs to the same plant family as onions, garlic, shallots and leeks. It has long hollow grass equations stems that grow up to 25 cm. long. They usually grow in clusters. Everything on the chive can be eaten, but most common is eating the stems that have a very tasty onion taste. When it’s also very easy to grow, it’s no wonder that it has found its way into most Norwegian herbs. Many who do not grow anything else often have a bunch of chives standing in bed outside the kitchen door.

Chives Fresh

History and Origin
The first registered use of chives occurred in China for approx. 5000 years ago. Some claim that it was Marko Polo who brought the chive from China.

In our part of the world there is no registered use of the herb until the 1500’s when it found its way into our dishes through the many herb gardens.

Since it can grow wild throughout Europe, there are good opportunities it was used for cooking long before it was registered in herb gardens. A variation that grows wild in the alps is the closest found of the plant we are cultivating today. In the Middle Ages, gardeners often planted chives around the boundaries for both decoration and to avert harmful insects.

It was thought that hanging bunches of chives around a house could avert evil spirits. A few centuries ago, chives was used in the divination of gypsies.

In the west, chives have traditionally been used most in creams and sauces, and especially in the case of potatoes. In Asia it has been more common to use it in soups.

How to grow chives

Chives are a very simple herb to grow, some seeds in a pot or in a corner of a herb garden give you rich access to an herb suitable for soups, dips and garnishes. Chives like sunny areas but tolerate areas with a little shade. It likes a nutritiously drained soil. Even if they like being kept wet, they tolerate dry conditions for limited periods of time.

Plant after all danger of frost is over and sprinkle a layer of soil over. If you choose to grow them indoors in pots, make sure that they have at least 5 hours of sunlight every day, turning so they get even with light. In artificial light, it should have 14 hours of light.


Chives are a perennial plant, it grows and sets new sprouts year after year. It tends to cling together and divide it every other year. The best time to divide them is at the end of the growing season, divide it with a hard hand across and make sure to get the most of the roots. Plant the other half again, it can withstand wintering well in the garden in most climates.

If you harvesting seeds, be aware thatchive seeds lose their viability and should be sown already next year.

How to harvest the chives

You can harvest chives throughout the whole season, but it is advisable to harvest them before they bloom and the stalks become harder. Cut down the stems to about two centimeters above the ground and it will quickly grow out again. If you choose to make it flourish you can also harvest the flowers and eat them in salads or soups.

You can store chives in the refridgerator, cut up or in bundles, but they do not last for long. Should you store them for more than a few days, you need to cut them up and put them in bags that you are freezing. You can also dry chives by hanging them in a dark place with good ventilation. In dried form you can use chives in all kinds of dishes where you would otherwise use dried onions.

Health benefits

The main vitamin in chives is vitamin K, but it also contains vitamins A and C as well as small amounts of magnesium, phosphorus, potassium and sodium. Chives are very nutritious and classified as a vegetable in the industry pyramid. Chives are known to be mildly anti-inflammatory.

It also has some antibiotic properties like the other plants in the allium group (onions, garlic, etc).

Some studies suggest it may have some anti-cancerous abilities, especially in the stomach region. Studies also show that chives and other vegetables in the onion family can have properties that fight prostate cancer.

But, the same study shows that garlic has a better effect than chives.

Chives are also effective against many strains of salmonella, yet, this effect disappears unfortunately if heated to above 50 ° C (122 ° F)

Chives in food

The whole chive is edible, flower, leaves, root and seeds. But the seeds have little taste and are quite hard. The most popular is to cut the leaves (stems) into small pieces and sprinkle on potatoes, giving a crisp and light onion taste.

Chives are also often used in soups and dips. An unusual but tasty and colorful twist is to use the flower as an exciting garnish in soups and salads. Chives work very many places as a good substitute for onions, try to have them in a stuffing or in most soups.

It is advisable to add it at the end of the cooking time to keep it crisp, but it can also be in the soup right from the start to become a part of the power. Do not be afraid to experiment with it, it’s good for so much more than for the garnish.

Dried Chives ready for use






Please follow and like us:

Herbs and Spices, Basil

Basil is an herb-related mint family, it comes in over 40 varieties, but few of them are famous. The variation that people know is sweet with the scientific name Ocimum Basilica. Taste good with other herb and spices.

Its flavor and aroma have secured the herb a lasting popularity around the world. The taste described as rich and spicy, peppery with traces of mint. This herb has undoubtedly contributed to a more taste in many of your dinners.

Basil HerbBasil

History and Origin

It is assumed that basil originated in the Hunan region of China and spread to Egypt through India. In India, Basil was associated with Tulasi, the wife of the Hindu god, Vhisnu. It was said that when she came back to earth she shrugged like a basil. So, it was kept holy, and Hindus were quick to pray for forgiveness if they touched it.

In Egypt, it was used as one of several important herbs in the balsamation of mummies. During ancient times, the herb became known in Greece, where a legendary myth was spun around it as a cure for a piece of a dragon-like creature known as << basilicus >>.

This creature should have the head of a rooster, the body of a snake, and the wings of a bat. Basil was said to be the only cure for a bite of this creature. Legend further states that if you saw << basilik >> in your eyes you would immediately die. Because of its effect on this mythical basilica was also added to medical properties against bites and stuck by real animals.

The Romans thought that it would only have its medical effect if the one who sowed it banned while the plant was sown. To this day, the French phrase still means to plant the basil << semer le basilic >> also << openable and fantastic >>.

In Romania, it’s an old custom that if a boy accepted a spike basil from a girl, he had to marry her. In most countries, basil has been a “royal” herb. Basil means Greek King or Royal. This may be because, in many regions, basil in perfumes was for kings.

How to grow basil

There are different opinions about whether basil is an annual or perennial plant. Because, in most temperate climates, it acts in practice as an annual plant because it can not live the year through the harsh northern regions. Basil is perennial and can last for several years indoors only it gets good with light and heat. The basil can grow much better if trimmed.

When cultivating outside, be aware that basil is a whimsical plant. In the middle of the day, it can get too hot and the sun would burn the leaves if it is not covered, at night, the temperature should not go below 15 degrees. Young plants are also vulnerable to wind. But, it is completely possible to grow plants in pots and tubs placed indoors overnight.

Because basil seeds are very small, you get the best results if you wrap them in a box with a very light cover of soil over. Fill up enough water in the box (but not more) to make the soil absorb moisture and a wet spot on the top is shown.

Some claim that the plant gets a better start if they are watered with chilled herb just after you see the first shoots of seed leaves. When the plants are about three centimeters high you should thin so that each plant is about two centimeters apart. Wait until the basil plants are at least 10 cm. tall and sear at least two sets of real leaves before planting them.

Basil prefers light fertile and some dry soil, pay special attention to the fact that you do not water too much as this can lead to rotting. Many people think that a standard 4-inch pot is a perfect size for a single plant, but if you want to grow it closer, it’s good with 5.

Harvesting of seeds

Basil seeds are viable for approx. 8 years after harvest and are very small. It goes as much as 23000 basil seeds on one gram. If you want to harvest seeds you must allow some of the strongest plants to flourish. If you leave the flower alone, the plant will self-seed.

How to harvest basil

Cutting off some leaves will often cause the plant to become more << bushy >> and give you a better crop, and cutting off the top will often give you two new top shoots. Basil flowers are edible, it is recommended to harvest the leaves before the plant blossoms, as most of them think the leaflets are far tastier. Older leaves can get a bit tough and absorb a somewhat bitter taste.

The leaves can be harvested as whole plants, some branches or just a few leaves at a time. The best part is to harvest the largest leaves first. If you harvest / cut the stems of the plant every few weeks, this will stimulate new growth and delay flowering. You can cut it down to a few centimeters above the ground to get more crops of the same plant.

Basil can be used immediately or dried for later use. If you choose to dry them, hang them in bundles in a dry and dark place. If you want to save it << fresh >> you can put it in a damp tissue and store it in the refrigerator for up to a week. Another way to store it is to pack them in ice-cream trays together with water to freeze them. If necessary, you can add these << ice cubes >> in soups and sauces.

Health benefits

Like many herbs and vegetables, basil has antioxidant properties that help keep us healthy. It is full of oils that inhibit bacterial growth and the essence of the basil oil has been shown to have an ability to fight some pathogenic bacteria that have become resistant to antibiotic treatment. Basil also contains drugs that can kill infectious bacteria that cause diarrhea. Some nutrition advisers recommend using basil in salad dressings to reduce the risk of diarrhea caused by bacteria from vegetables.

Basil has anti-inflammatory properties, which can make it a good herbal to consume for people suffering from arthritis. An oil in basil called Eugenol blocks the activity of an enzyme in the body called cyclogenergase. The enzyme will normally cause swelling of the body in people wearing arthritis.
Basil is a source of vitamin K, iron, vitamin A, manganese, magnesium, and vitamin C.

Basil in food

Basil is a matter of course in many Italian and Thai dishes and is the most important ingredient in pesto. It compliments both garlic and tomato very well. The basil is very good in both soups, sauces dressings, and mayonnaise and to many tasty dishes.
If you choose not to grow it yourself, buy it at the store, make sure to choose bundles that have a fresh green color. Avoid bumps with dark or yellow spots.
Dried basil is normally bought in a glass. Fresh basil has more flavor, but the difference between fresh basil and dried basil is not very big. Home-made fresh basil usually has more flavor.
Basil and Oregano fit well together in most dishes they are used.

Dried Basil
Dried Basil








Please follow and like us:

Herbs and Spices, Parsley

Is there a difference between spices and herbs?

Spices and herbs have existed for a very long time and most people use flavor additions without thinking so much about the category in which they fall. One might wonder if there is any difference.

In general, we can say that herbs are the tasteful (and edible) part of a plant, mainly grown in light temperate areas. It has been grown in the west for two purposes, such as flavoring and medical use. At the same time, spices were grown in tropical areas, and as of today, they were largely imported to the west. Although spices in the same way as herbs have been attributed to medicinal properties, in the West, it has primarily been used for flavoring. Historically, herbs have been cheap and something that has been grown locally, while spices have traditionally been quite expensive for the richest.

Many people will argue that the difference between herbs and spices is in line with the difference between fruits and vegetables, which one can agree on a lot. There are some botanical reasons that partially separate them, herbs are leaves from plants that do not have a tree, such as parsley and oregano. As mentioned earlier, diseases grow generally in the temperate climate zone while spices come from the bark, berries, fruit, root or stem of a plant. Most often, these plants originate from tropical areas. In general, herbs smell more when they are fresh while spices often get stronger when dried. Ultimately, separation is unclear and should probably be attributed primarily to the climate in which it is grown.

Use of herbs and spices

Before clinical medicine was developed, herbs and spices were one of the few ways one had to deal with health problems. Although health effects are debatable and to a limited degree documented by strict scientific studies, a lot of anecdotal evidence has been gathered, and herbs are also used today as a contribution to alleviate health problems.

This book addresses what health effects have been attributed to the different herbs, some of which are obvious superstitions and nonsense, while others may surely lie in. Nevertheless, you should not emphasize any of these qualities as the little one gardener has not verified them with medical personnel.

While it is well known that herbs have been used as medicine and flavoring in unusual times, it is somewhat less known that herbs are also used in perfumes and aromatherapy.

Most people would agree that food would taste quite boring without a little sprinkle of one and a little dash of the other. This book is mainly written to enable you to grow your own herbs as a food additive in your own food. It, therefore, has the main focus on how to grow your own herbs with the best results! However, the book also covers a number of other themes, including some recipe recipes, which the herbs that you can cultivate are an important ingredient.          www.denlillegartner.no

Parsley is probably the world’s most famous herb and can be found in recipes from almost all corners of the world. It is because parsley has a remarkable ability to complement flavors and aromas to many other herbs and spices. Many people also claim that parsley is excellent for cleansing the breath and palate, it also makes it very good for decorating. Kruspersille is the most common parsley species in Norway and, as its name suggests, is known for its frizzy leaves as opposed to leaf parsley that is more common elsewhere in Europe. Parsley is known to be rich in the essential oil apiol which gives parsley its distinctive flavor.


History and origin

The word parsley comes from the two Latin words petros and selinon which means stone and celery. Parsley originates from the Mediterranean where it grew wild. Much of the folklore around parsley is because a plant that looks very like and actually is dead and thought it should have sprung out of the blood to God Archemorus who, according to their beliefs, was the precursor to death. The Greeks usually did not eat parsley but wore it as a wreath on their heads during parties to avoid substance poisoning. Bridesmaids wear wreaths for protection against evil spirits and the winner of athletic contests that were held in honor of recently deceased persons also wore garlands of parsley. Parsley was kept away from breastfeeding mothers because it was thought that it could lead to epilepsy in babies. With this already black reputation, it was no wonder that the low and slow sprouts of parsley seeds got a bad folklore. It was said that the cause of the slow and unreliable sprout of parsley was that the seed went nine times to the devil and back before it came up. The seeds that did not come up were the seeds the devil kept for himself. Perhaps it was for the same reason that later in Christian communities it was claimed that if you sowed parsley on Good Friday you would have a twice as good crop as if you sowed the other days of the year. Later, it was linked to the apostle Peter since he was the protector of heaven’s gates. In some places, faith went on even further, claiming that only if a woman was responsible for household the parsley would germinate. Because leaf parsley could be confused with a deadly plant, it was a crushed perch that found the way to bowls and barrels.

How to grow parsley

Despite the long germination period, parsley is the easiest of all sweet herbs to grow. Parsley thrives in most soil conditions with only moderate amounts of light, making it an excellent herb to grow in pots.

Because parsley seeds are slow to germinate and may need as much as 4-6 weeks from wasting it until it sprouts, many people add parsley seeds in lukewarm water for at least 24 hours to speed up germination time. The very best way to get parsley seeds to sprout is to put them in a wet (but not dripping) paper towel and put it all in a zip lock bag as you blow some air before closing it completely and put it in a place that emits a little warm (for example, on top of the fridge). Once the seeds have germinated and the root is strong, you can carefully plant them in the pot. Should it be poured into the soil, it is recommended to mix well with other growing medium, such as playing balls. Parsley grows best when hummus is added into the soil. You get a higher yield on parsley if you plant it about two to three times during the growth period. But once it is well established, its long crooked root makes it harder and avoided.

Especially for aeroponics

Parsley has shorter germination time aeroponics and it will usually be unnecessary to cultivate the seeds for example in a zip lock bag. But if you plant it with other plants that germinate and grow fast, it may still be an advantage. Parsley does not need much nutrition and can survive too much nutritional value. So, parsley should not be grown together with plants that need a lot of nutrition.

How to harvest parsley

Harvesting of parsley stimulates further growth and can be harvested gradually, cutting with scissors up to half of the leaves above ground level. Once the leaves have been cut, it takes up to 3 weeks before a new crop has grown out again. The largest total shredding is obtained if you cut only full-mature leaves and leave the underdeveloped leaves to grow big.

Harvesting of seeds

Parsley plants are 2 years old and bloom at the end of the second growing season and then it starts to produce seeds. When cultivating parsley for seed production, it is advisable to remove all imperfect and weak plants so that only the healthiest plants can fertilize each other. Although these plants usually will stand a Norwegian winter, it is advisable to protect these plants over the winter to ensure they bloom next season. The plant tends to mature irregularly so that someone will come with seeds 1-3 weeks before others.

When most of the seed is brown or dark in color, cut off your head >> avoid shaking in the stem as this may cause you to spread the fine seeds. Hold the stem over a small bag and shake easily so that only the ripe seeds fall off. spread the seeds on a sheet and set them in the sun for two days to mature further. Wipe all seeds for 10-14 days to ensure they are completely dry, turn daily.

Health benefits

Parsley is rich in Vitamin A and C. Vitamin C is a well-known antioxidant that is necessary for a healthy immune system and can help prevent colds and pancreatitis. Vitamin A is known for its good effects on vision and to reduce the risk of atherosclerosis and diabetes. Parsley is also a source of folic acid, another vitamin that helps reduce the risk of cancer and atherosclerosis. Some believe that parsley can help control bed wetting.

Oil extract from parsley called Apiol has been used in medicines that treat a variety of diseases like malaria and jaundice.

Okalsicides are also found in parsley, ocalsuric acid prevents calcium absorption and can also contribute to gallstones and kidney stones. For the average person who eats a balanced diet, small amounts of ocular acid will not be a health factor. But, with low calcium intake for health reasons, they should not eat large amounts of parsley.

Parsley in food

The most common way to use parsley in your food is as garnish, it is best to use a crushed perch that has a more favorable appearance and not an even strong taste like the more smooth leafy variant. The flat varieties are better to use in soups and other tasty dishes. It is also a common ingredient in many Italian spice mixtures. Many claims that parsley has the ability to neutralize or reduce bitter taste like garlic and oregano.

Poison parsley with flowering umbelsParsley with flowering umbels


Please follow and like us: