If you someday happen to get a postcard from Ålesund, it will probably be an upper view of the city, the mountain and sea background and if you’re lucky, a bright blue summer sky.
But if you’re luckier, you will take yourself a shot that could have been that postcard. And here is where you can do it: the Aksla viewpoint, on the top of the Aksla mountain here in Ålesund, still a little further than what the camera could capture in this photograph, from the bottom – maybe some more hundreds of steps up!
Aksla is only some 3 to 4 km from home our home. You can leave your bikes in the park at the bottom and start the mountain’s climbing with its humble 418 steps, scattered and randomly numbered, to give you a push (at least it was how it worked for me!). The stairway has been recently reformed and is now safer and all in concrete, except for the last steps and some others in very good conditions, probably to keep the origins alive.
The way up is filled with seats for taking a breath from time to time and it the view is rewarding even if you don’t get to the top:
But if you do, there you have it: your own set of postcards of this one-of-a-kind city. Here’s where they all come from
There is also the well known cafe/restaurant there on the top, the Fjelltsua, but i didn’t take pics =( This one is not mine. But isn’t it lovely?
And believe it or not, going down is the hardest part. By the time I got to the bottom again after 418 steps down, my legs just weren’t obeying me!
You may have noticed from the pics: it’s summer! Days are longer, skies are blue (not always) aaand people here seem to have 3 months and no more of some very good Norwegian strawberries, anxiously expected, sweeter, healthier, etc and it’s time! It’s time for strawberry scones!
They just couldn’t be any simpler: simple equipment, simple ingredients, simple method, delicious and fancy result.
– 3/4 cup diced strawberries (aprox 80g)
– 1 cup + 2 tbsp all purpose flour
– 1/4 cup sugar
– 1 tsp baking power
– pinch of salt
– 40g unsalted cold butter, diced
– 1 egg
– 1/4 cup yogurt
– flour and sugar to dust
– cream to serve
0. Preheat the oven to 400F and line a baking sheet with parchment paper
1. In a bowl, mix well the flour, sugar, baking powder and salt. Add the butter cubes and with a fork press them into the flour mixture until you have butter crumbs no bigger than peas – the mixture will still be flour-ish. Add the strawberries and combine carefully
2. Slightly beat together half the egg (yes, half! but you will use the other half soon) and the yogurt. Add it to the strawberry mixture and combine until the batter is not very sticky – you have to be able to cut pieces of it and it should not be runny. If it is keeps too sticky to handle, add a little more flour.
3. Over a heavily floured surface, form a disc with the batter that has about 15cm in diameter and flour its surface too. Cut it like a pizza with a long sharp knife or kitchen ruler, in 8 triangles. Transfer to the prepared baking sheet, spacing well apart:
4. To give them a nice tan, brush the tops with the egg left and to give a nice crust, sprinkle them with sugar
5. Bake for aprox 20 min or until they are golden brown and serve fresh
You can easily double this recipe, and in this case make with the batter a disk that is about 20cm in diameter, and bake for up to 30 minutes.