About me

I am a maker. I am a coder, a woodworker, a musician. I live in Stavanger, Norway. I enjoy technology, crafts, food and music. 

This is my personal blog, and I write about anything that interests me. There will be some technology posts, some hobby posts, and probably a lot of recipes for good food I’ve made and feel like sharing. 

Lots more info on me and my professional life can be found on my LinkedIn-page.

Popular posts from this blog

Mexikansk salsa / Pico de gallo

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Jeg kan sjelden holde meg unna en skikkelig god salsa, og dette er en av de beste oppskriftene jeg har kommet over. Den passer til nesten alt, og holder noen dager i kjøleskapet. Ingredienser: 5-6 store, modne, saftige tomater. Tøm den for frø og saft, og skjær opp i små biter. 1/2 stor, rødløk, finhakket. 1 grønn jalapeño. Fjern frø og finhakk. En håndfull finhakket, fersk koriander. Minst 2 fedd hvitløk, presset. Saften fra 2 lime. Salt og pepper. Forberedelser: Bland alle ingrediensene i en bolle. Skvis lime over, og smak til med salt. Nyt!
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Quesadilla with beans, cheese and greens

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I always thought quesadillas needed some kind of meat to be interesting. That was until I tried this. Ingredients: 1 onion, chopped 1 chinese garlic, finely chopped 1 red or yellow paprika, chopped 2 carrots, grated 1 can (400gr) black or brown beans 1 ts tomato purée 1 ts cumin 1 ts paprika 1/2 ts smoked paprika 2 ts oregano 1 ts sugar 1 can (400gr) chopped tomatoes salt and pepper 8 large corn tortillas 150 gr grated cheese And for the accompanying guacamole: 2 large, ripe avocadoes 2 cloves of garlic salt and pepper 1 lime, the juice 1 handful of fresh koriander Steps: Start with a medium pan on medium heat, and add onions and garlic. Let them simmer until soft. Add paprika and carrots. Give them a few minutes, then add beans, tomato purée and spices. Wait a minute or two, then add the chopped tomatoes. The bean stew can now simmer for 5-10 minutes while you prepare the guacamole. Prepare the quesadillas by putting an even spread of bean stew on the tortilla, then cheese, then anoth
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One pot red curry

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This recipe was found on vegetarbloggen.no . It is a very tasty thai style dish that we usually make vegan, but feel free to add chicken or pork if that is more to your liking. Cooking time is about 15 minutes, if you have the ingredients prepared. Ingredients: 1 shallot 1 chinese garlic 1 red paprika 0,5 squash About 10 cherry tomatoes 1 broccoli oil for cooking 2 tbs red curry paste 1 box of chopped tomatoes 2 tbs peanut butter 5 dl vegetable stock 1 box of coconut milk 200 gr pasta (we used spaghetti) 1/2 lemon Steps: Finely chop shallots and garlic. Cut paprika and squash into cubes. Tomatoes are cut in two, and broccoli divided into smaller pieces. Heat the oil to medium/high heat in a pan. Add shallots, garlic and curry paste, and let it simmer for a few minutes. Add squash and paprika. Give them another minute. Add fresh and hermetic tomatoes. Mix peanut butter into the vegetable stock, and add to the pan along with the coconut milk. Let it come to a boil, then add the pasta. Bo
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