Tuesday, 11 February 2014

2013 for IdaFrosk

Behind the scenes on my food art work for Castello. 
Wow, 2013 was a very crazy year for me - so many good and surprising things happened all at once. Here's a quick look on some of the main happenings that marked the year.  

January: Got recommended by the Instagram team and went from 10,000 to 35,000 followers in a day. Worldwide attention followed!

From my column in Copenhagen Food Magazine.
February: Started my columns in Foreldre & BarnCopenhagen Food Magazine and Bokvennen Literary Magazine.

Easter bunnies for Godt.no. 
March: Started my column at Godt.no

April: Appared live on BBC Breakfast via Skype. Later on Norwegian Breakfast TV. Turned 100,000 followers. 

May: Spoke at Visueltdagene in Oslo (convention for graphical artists). 

Campaign posters for food recycling in Oslo.
June: Did a campaign for food recycling in Oslo. Did another campaign for a supermarket

July: Took leave from my job at Statistics Norway to be a full time food artist for a year. 

My books!
August: Book published in Norwegian and English. Book launch breakfast. Øya festival workshop. Did stuff for Vogue. Had my pictures exhibited at the Day of Photography at the National Museum of Photography in Norway. 

September: Matstreif festival and book festival. Feature on Deutsche Welle

Literally cheesy artwork recreations for Castello cheese.
October: Moved to Berlin + book launch in Paris. Did campaign for Castello cheese. Launched my book promo videos

November: Did Christmas cookie feature for Norwegian newspaper VG. 
Feature on new ways to make Christmas cookies.
December: Had my photo in a group exhibition in Berlin, Germany. Christmas book giveaway. 

As for 2014? Some exciting things coming up, keep posted. :) 

Love,
Ida 

Sunday, 1 December 2013

VIDEO: Hvordan ha en god matkunstjul! / How to Have a Happy Food Art Christmas



Gledelig 1.adventssøndag! Se min nye video for tips om hvordan man gjør julen til en morsom og sunn opplevelse for både små og store. Jeg håper selvsagt at boken min, "Leik med maten", også kan bli en fin julepresang rundt om i det ganske land. :)

Happy first of advent! See my new video above for tips on how to make christmas a fun and healthy experience for both kids and adults. I do of course also hope my book, "Eat Your Art Out" will become a nice christmas present around the world. :)

Love,
Ida

Tuesday, 12 November 2013

The Perfect Healthy Pumpkin Granola!


Gresskarsesongen går mot slutten, nyt den siste resten av den med å lage smakfull gresskargranola med krydder som minner om at det snart er jul. 

The pumpkin season is soon coming to an end, enjoy the last of it by making this tasty pumpkin granola with spices that remind us that it will be christmas in no time. 


Basiselementene er: en haug med havregryn (7 dl for å være eksakt)... 

The basic elements are: a bunch of oats (3 cups to be exact)... 

 
... valnøtter og gresskarkjerner (2 dl til sammen)... 

 ... walnut and pumpkin seeds (3/4 cup all together)... 


... og en skål med fantastisk gresskarpuré (1,5 dl)! 

... and a bowl of glorious pumpkin puree (1/2 cup)! 

Den perfekte gresskargranolaen 



7 dl store havregryn
2 dl hakkede valnøtter og gresskarkjerner (halvparten hver)
0,5 dl rosiner eller tørkede tranebær 

2 håndfuller kokosmasse
en klype salt 

1,5 dl gresskarpuré
2 ss olje
0,5 dl lønnesirup eller honning  

1 ss gresskarkrydder (en miks av kanel, ingefær, allehånde og muskat, jeg lager min egen).


The Perfect Pumpkin Granola  

3 cups rolled oats
3/4 cup chopped walnuts and seeds (half and half)
1/4 raisins or dried cranberries 
2 handfuls of shredded coconut  
a pinch of salt
1/2 cup pumpkin puree (boiled or roasted pumpkin flesh blended in a food processor)
2 Tbsp oil 
1/4 cup maple syrup (or honey) 
1 Tbsp pumpkin spice (a mix of cinnamon, ginger, allspice and nutmeg, I make my own)



Hakk valnøttene... 

Chop the walnuts... 


... og ha dem oppi bollen med havregrynene sammen med gresskarkjernene. Topp med to håndfuller med kokosmasse og en stor spiseskje med gresskarkrydder (eller det du har lyst på, kanskje bare kanel hvis det er det du har tilgjengelig). Dryss litt salt på toppen og rør det godt sammen. 

... and add them to the bowl of oats together with the pumpkin seeds. Top with two handfuls of shredded coconut and a huge tablespoon of pumpkin spice (or whatever spices you'd like, even just cinnamon if that's what you have available). Drizzle a pinch of salt on the top and stir it thoroughly together. 


Bland gresskarpureen med lønnesirupen og 2 ss olje (jeg brukte valnøttolje, men raps er også bra). Tøm så det flytende gullet oppi de tørre ingrediensene - se så deilig det ser ut! Rør godt. 

Mix the pumpkin puree with 1/4 cup of maple syrup and 2 Tbsp of oil (I used walnut oil but rapeseed is also good). Then pour the liquid gold onto the dry ingredients - so delicious looking, don't you think? Stir well. 


For å få ekstra klimpete granola kan du tilsette en eggehvite nå (prøv å ikke miste hele egget oppi slik jeg gjorde, spar plommen til andre prosjekter) og rør litt til. 

To make the granola extra lumpy you can also add an egg white to the mixture (try not to drop the whole egg into the mix, like I did... save the yolk for other projects) and stir a bit more. 


Spre blandingen jevnt ut på et stekebrett og bak i rundt 40 - 45 minutter på 175 grader. Tiden kan variere fra ovn til ovn, så hold øye med det. Snu granolaen et par ganger for å sikre at det blir jevnt stekt. Når det er dypt gyldent er det ferdig. 

Spread the granola evenly out on a baking tray. Bake for about 40 - 45 minutes at 175 C.  The timing can differ from oven to oven, so keep an eye on it. Turn it a couple of times to ensure even baking. When it's deeply golden, it's time to take it out. 


Slik så min ut! Som du kan se virker det litt brent på kanten, men dette er bare de ekstra sprø bitene, nam. 

Here's how mine looked. As you can see, it's almost burnt in a few places along the edges, but this is just extra crispy goodness. 


Den har fine klumper også, akkurat slik jeg liker det. Kast på noen rosiner eller tørkede tranebær nå og la det kjøle seg helt ned for å bli sprøere. Oppbevar i en lufttett boks. 

It has nice clumps too, just like I like it! Throw in some raisins or dried cranberries at this stage and let it cool down completely to crisp up. Store in an airtight container.


Server med fersk, kald melk... 

Serve with fresh, cold milk... 


... eller oppå yoghurt. 

... or as a yoghurt parfait.


Ha en hyggelig høstfrokost!

Happy autumn breakfast! 

Love,
Ida