I have experienced this myself as well before, but at Fabel from the first moment I made a contact with the staff, I felt welcomed, comfortable, and enjoyed my time there immensely. I wish more restaurants would realize the potential of solo eating clients also at dinner time.
The pasta sauce had layers of piquant tastes in it, I cleaned my bowl with the sourdough bread I was served, didn't want to waste a drop. The pork neck melted in my mouth and the soft, well-rounded nuances of the dish, all working smoothly together was such a pleasure. The sweet potato fries was on the salty side and balanced the sweetness of the pork nicely. The dessert - it was like the summer sun, so cheerful, lovely, and refreshing, absolutely loved the distinctions of the different fruits.
I hope you enjoy the pictures I captured through the evening (with asked permission)
Till next time ~ Cheers!
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I need more beets in my life! I don't know why I don't use beets more in my cooking since I like the taste of them so much. Of course, they pretty much color everything else red, but there's nothing wrong with the red food, cutting boards, plates, fingers, etc. Beets are healthy: "Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these health benefits are due by their high content of inorganic nitrates." (https://authoritynutrition.com/foods/beetroot/)
I love the robust taste of beets, and since I had them in the house from last weeks fish burgers, I wanted to use them for something tasty. And this dish turned out to be just what I wanted, and very red! I used shredded beets, carrots, red onions, kale, red cabbage as my veggies on the wok. I had beef for the meat and teriyaki sauce for the moisture and added flavor. And I have to say, it burst with flavors, all strong, all vigorous, and all in harmony with each other. I am glad I had some noodles on the side. They soften the hot teriyaki sauce I had going, but of course, it's not something you have to have if you want to avoid carbs or not a fan of them. I sauté the beef in a very hot pan, added the veggies and let them on sauté for a couple of minutes. Then added the sauce, and let the whole dish heat up. The noodles came on the side while all of this was happening. And it all came through quick, the longest time and effort would be the veggies, washing and cutting them. If you don't get them pre-prepared.
If you like earthy, strong flavors, with great healthy side effects, I would recommend adding some beets to your meals. I think I will, I am even looking for a juicer right now. Now that would be something different, huh.
Want more dinner ideas on nearly daily basis, check us out on Instagram, you can follow the website account, or go for #whatsfordinner and find our pictures there. Till next time ~ Cheers!  Burgers are part of the summer, like bees on the flowers. I love a great meat burger, but this time I wanted to do it with fish. I know, I already got a question, why do I use so much fish on my cooking. Well, I like it, it's affordable here in Norway, it is tasty, and healthy, and good, and it's summertime, you want to eat healthy, and ... Yes, there's been a lot of fish on the menu this summer.  I made an avocado cream to go on the bun, instead of mayo. If you are a regular here on Spoons, you might have caught on that I am not a fan of mayo, and will avoid it to great lengths. So, avocado cream - sour cream, garlic, avocado, fresh lemon juice, kosher or ocean salt, freshly ground black pepper. I gently mashed the avocado on a bowl, trying to avoid bruising it too much. Added a teaspoon of lemon juice, salt and pepper, and then a teaspoon at the time, sour cream, until the consistency and tasty was what I wanted. So that was on the bun. On top of the avocado cream, I had a chopped and shredded mix of kale, red cabbage, red onion, carrot, and beetroot. All very flavor rich, and added so much into the burger, it was the perfect combination, with the other components. The burger recipe follows below. I used a small egg, but you can make them without one too, just make sure you pack them well, before cooking, so they will stay in form. A hamburger patty press is a lovely thing to have. They don't cost that much, and are durable, so you can use one for years, and will save you a lot of headache, if you make a lot of burgers over the season.
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