Monday September 13: first stew of the season: lamb and vegetables stew made with leftovers from Sunday's main course, added lamb sausages with garlic from Bønes Gårdsmat (bought Sunday at the Food Festival), mushrooms and a purée made of cauliflower, celery root, rosemary, a stock cube and creme fraiche (photo above)
Tuesday September 14: roasted Salma salmon with pesto parsley cream (2 tbs sour cream, 2 tbs creme fraiche, 2 tbs pesto, two finely chopped spring onions, a fistful of chopped parsley, salt and pepper) with a salad of little gem lettuce, rocket, red lolo lettuce, nectarines and sliced almond
Wednesday September 15: puff pastry pizza with cherry tomatoes, red onion, canned ham and fresh mozzarella
Thursday September 16: Sølve's pasta bolognese
Friday September 17: salmon sashimi
Saturday September 18: homemade pizza
Sunday September 19: red deer sirloin with mushroom Jerusalem artichoke sauce, fried mushrooms and boiled potatoes (post here)
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