Seattle: Lemon Cucumbers, Fresh from the Market

by Mitzie Mee - Sanne

At the University District Farmers Market we stopped at a stall selling lemon cucumbers, and after a good look at the quirky little orbs, curiosity won. We brought a couple home to try. The vendor said they taste like regular cucumbers, and he was right. They’re crisp, juicy, and mild, without that slightly bitter aftertaste you sometimes get from traditional cucumbers. I ate them raw, thinly sliced with a pinch of salt, and they were great, nice and crunchy. I could also see them in a simple salad with tomato and dill, or quickly tossed in a marinade with lemon juice, olive oil, salt, and pepper.

So what are lemon cucumbers? Despite the name, there’s no citrus involved. They’re a round, yellow type of Cucumis sativus (cucumber) with a mild, slightly sweet cucumber flavor. Apparently, this heirloom has been popular in home gardens since the late 1800s, prized for its thin, tender skin and crisp bite.

For the best texture, choose lemon cucumbers that are pale yellow and about tennis-ball size or smaller. That’s when the skin is delicate and the seeds are still soft, so you can skip peeling. Lemon cucumbers are all about freshness and crunch. If they turn deep golden, the seeds toughen, the skin thickens, and the flavor loses its sparkle.

September 14, 2025 0 comments

Recipe: Frozen Custard with caramelized peaches

by Mitzie Mee - Sanne

Frozen custard is a true American classic. It’s similar to ice cream, but made with egg yolks for a richer, silkier texture. Peaches are in season right now, and a quick roast in the air fryer brings out that deep, caramel sweetness that’s perfect with cold custard. I use a Ninja Creami for the custard, but any ice cream maker works, or you can freeze the base in a container and stir occasionally as it sets. No air fryer? Bake the peaches in the oven instead.

Tips

For frozen custard, don’t whip the yolks and sugar until fluffy like you would for cake. Just whisk until well combined and the sugar starts to dissolve. The mixture should turn a little lighter and thicker, but not foamy.

Recipe: Frozen Custard with caramelized peaches

Servings

servings

Cook Mode

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Ingredients

Frozen Custard
3 egg yolks
½ cup sugar
1 cup whole milk
¾ cup cream
Seeds from ½ vanilla bean (or 1 teaspoon vanilla extract)
Pinch of salt
Roasted Peaches
2 ripe peaches
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 tablespoon melted butter
½ teaspoon cinnamon
pinch of salt

Directions

Frozen Custard
Whisk the egg yolks and sugar in a bowl until well blended.
In a small saucepan, heat the milk with the vanilla and salt until hot but not boiling.
Temper the yolks by whisking in a little hot milk, then add the rest in a thin stream while whisking.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove from the heat and stir in the cream.
Cool completely, transfer to the Creami container, and freeze at least 24 hours.
Spin on the Ice Cream setting. If it seems too firm, hit Re-Spin until it’s silky smooth.
Caramelized Peaches
Cut the peaches into wedges or small pieces and place in a bowl.
In a small bowl, mix the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Toss with the peaches.
Arrange the peaches in a single layer in the air fryer basket.
Cook at 350°F (180°C) for 6–7 minutes, until caramelized and tender but still holding their shape.

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The Ninja CREAMi is hands down the best ice cream maker I’ve tried. What I really like is the texture. The ice cream comes out so smooth and creamy, better than anything I’ve managed with other machines. It’s also incredibly easy to use: you prep your base, freeze it overnight, and then let the CREAMi do the rest. With several one-touch programs, you can make ice cream, sorbet, gelato, milkshakes, or even smoothie bowls, and the re-spin function lets you make your batch softer if you prefer. You can go all in with decadent gelato, or make lighter, low-sugar or dairy-free versions. You can even add your favorite mix-ins like chocolate, nuts, or fruit to make it your own. It’s a fun, reliable machine that makes experimenting with flavors at home so much more exciting.

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09/14/2025 09:00 pm GMT

September 12, 2025 0 comments

Norway: A day trip to Hidra and lunch at Isbua

by Mitzie Mee - Sanne

Norway: Day trip to Hidra and lunch at Isbua

On a sunny Sunday in late August, April and I went on a day trip to Hidra, where we had lunch at Isbua in Kirkehamn. Isbua is a well-known restaurant in the area that I’ve wanted to try for a long time, and we couldn’t have picked a better day to go. The sun was shining, the air was warm, and we got a table right by the water. We ordered a mix of dishes to share: moules frites, fried shrimp, and the most delicious scallops served with pumpkin purée. Everything tasted wonderfully fresh, like it had just been pulled straight from the sea.

Hidra is famous for its seafood, and that’s also what you’ll find on the menu at Isbua. The restaurant is housed in an old icehouse, which was originally built to store large blocks of ice. Before modern refrigeration, the ice was packed around freshly caught fish to keep it cold until the catch was shipped onward. Outside, the terrace stretches out toward the water with a small dock just below.

To get to Hidra, you take the ferry from Kvellandstrand to Launes. The crossing only takes about seven minutes, it’s free of charge, and the ferry runs frequently around the clock. From Launes it’s just a short drive to Kirkehamn, where Isbua sits right by the water.

Isbua, Reinferdalsveien 35, 4432 Hidrasund, Norge

September 9, 2025 0 comments

Recipe: Baked Figs with Goat Cheese, Honey, and Pistachios

by Mitzie Mee - Sanne

Fresh figs stuffed with creamy goat cheese and topped with pistachios look beautiful and taste even better. I still can’t decide whether they’re more of an appetizer, dessert, or snack, but honestly, it doesn’t matter. They’re delicious anytime.

Tips

Use fresh goat cheese (the one without rind).

You can prepare the figs ahead by filling them with cheese and storing them in the fridge. Just wait to bake them until right before serving.

I usually make them in the air fryer, since it’s quick and the result is excellent, but you can also bake them in a regular oven. Place the stuffed figs in an ovenproof dish and bake at 400°F (convection) for 8–10 minutes, until the cheese is soft and the figs are heated through but still firm and holding their shape. Enjoy them right away while they’re warm and creamy.

Recipe: Baked Figs with Goat Cheese, Honey, and Pistachios

Servings

figs

Cook Mode

Keep the screen of your device on

Ingredients

6 fresh figs
1 small log of fresh goat cheese (about 2.5 oz/75 g)
2 tablespoons unsalted pistachios, coarsely chopped
2 tablespoons liquid honey
Freshly ground black pepper

Directions

Rinse the figs gently and pat dry. If you like, trim off the little stem on top to make a cleaner cut.
Slice a cross into each fig, but not too deep, otherwise they’ll spread out and lose their shape. Press lightly at the base so they open just enough.
Fill each fig with about 1 heaping teaspoon of goat cheese. If one opens a bit too much, gently press it back together so the cheese stays in place.
Arrange the figs in the air fryer and bake at 350°F for 4–6 minutes, until the cheese softens and the figs are warm but still firm and holding their shape.
Remove from the basket or oven dish, drizzle with honey, sprinkle with pistachios and black pepper, and serve immediately.

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09/14/2025 09:00 pm GMT

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09/14/2025 08:00 pm GMT

September 5, 2025 0 comments

Flekkefjord: Skolekjeks – A Local Specialty

by Mitzie Mee - Sanne

Skolekjeks is very much a Flekkefjord thing. Outside the town, most people have never even heard of them, but in Flekkefjord they’re almost impossible to avoid. The round, flat breads/cakes/cookies/biscuits have been part of the local baking tradition for generations, and you’ll find them at most of the town’s bakeries.

The dough is as old-school as it gets: wheat flour, sugar, butter, kulturmelk (the Norwegian kind of sour milk, similar to kefir), and ammonium carbonate. The result is flat, round cookies with a mild, slightly sweet flavor. Nothing flashy, but maybe that’s exactly why they’re so popular.

There are different ways to eat skolekjeks. Some people like them with butter and cheese, almost like a sweet, flat bun, while others prefer them plain. I like them best without anything, or with just the thinnest layer of butter, always with a cup of coffee on the side.

The name (skolekjeks = school biscuits) suggests they might once have been tucked into schoolbags, but I haven’t been able to confirm that part of the story. These days, they’re more of a cozy coffee-time treat, but still a treat that many Flekkefjæringer (yes, that’s what the locals in Flekkefjord are called) feel a nostalgic connection to.

During my time in Flekkefjord, I never fully fell in love with skolekjeks, but I grew to appreciate them. There’s something charming about the simplicity, and something special about local classics that have survived through generations. Definitely worth trying if you’re visiting Flekkefjord.

The skolekjeks in the photos here are from Tollboden Bakeri (the ones a little darker in color) and from Presterud (the lighter ones).

September 3, 2025 0 comments

Dinner at Broken – Stavanger’s New Seafood Gem

by Mitzie Mee - Sanne

April was visiting Norway last weekend, and we had such a lovely time together with great weather and lots of good food. On Friday evening, we had dinner at Broken, a new seafood restaurant in Stavanger. It opened in November 2024 and is located on Langgata, right by Pedersgata, which has become the city’s hotspot for exciting new restaurants.

Behind Broken is Alan Kaye, who both owns and runs the place. Originally from England, he has worked at restaurants in Barcelona, Australia, and Denmark before settling down in Norway. Broken is a small restaurant with seating for about 25 guests, and with the open kitchen, the experience feels both personal and intimate. The night we visited, Alan was cooking himself, assisted only by a single waiter.

We ordered the four-course menu (1250 NOK), which began with snacks: tiny cones, paprika chips, and freshly baked sourdough bread with homemade butter. After that came:

Fresh Ceviche Scallops with fermented tomato “caviar” and lovage snow. A bright and tangy start that hit all the right notes.

Torched king fish tartare with salt-baked yellow beetroot, pickled plums, reduced cabernet sauvignon vinegar, and Jerusalem artichoke purée. An intense dish with a lot going on, yet everything came together beautifully.

For the main course, we had poached halibut with barigoule sauce, glazed Jerusalem artichoke, and fermented chanterelles. The fish was cooked to perfection, right on that fine line between raw and done. I honestly don’t think I’ve ever had halibut this good.

Dessert was a pistachio soufflé with coconut and dark chocolate ganache, and it was so good that we both scraped our bowls clean to get every last bite.

April called the meal an explosion of flavors, and I couldn’t agree more. Broken is yet another example of how far modern Norwegian cuisine has come over the past decade. According to the restaurant, they have no plans of expanding, wanting to keep the intimate and relaxed atmosphere, but with the level of food they’re serving, it’s hard to imagine Broken will remain a hidden gem for long. The standard is impressively high, and it’s fascinating to see how a small restaurant in Stavanger can deliver food this refined. If you get the chance, I highly recommend trying Broken while you can still get a table.

Broken, Langgata 9, 4013 Stavanger