Rennesøy Island hides many picturesque nooks and hills. One of them seemed perfect for this episode of "outdoor cooking". Thanks to my sons Maks and Jeremy for their help with the pictures. It's nice to wander together ... To traditional arepas , I added spirulina, i.e. powdered algae, which gives the dishes a turquoise-green colour that is rare in the kitchen.
From my holiday in France, I brought pasta in my favourite turquoise colour. These sea shades in your dishes can be achieved by adding powdered algae also known as spirulina. The sauce, on the other hand, owes its unique flavour and colour to saffron. It's amazing that the tiny crocus stamens have such a power. Nature amazes me all the time ...
