Suddenly I have a sore throat and a fever….. 39 degrees…..
so there will be no trip to the countryside today!
….. but the truth is, really cold days are lovely, don’t you think?
Ever since I was a little girl, I have loved the first cold breath outside, the feeling of my nose and cheeks turning red, and then the comforting rush of warm air, when I go back inside……
….. and biting cold stop you!
If you are well prepared, it is still cozy with excursions into the wild…..
….. and it is no excuse that the garden furniture is still wrapped. Wear a nice thick sweater under your ski jacket, and you can still enjoy a cozy outdoor meal.
Like this lovely: Homemade chicken salad (4)
150g finely chopped cooked chicken (skinless)
4 tbsp. Mayonnaise
1 tbsp. finely chopped chili
1 tbsp. Grated lime zest
1 grated garlic cloves
salt and black pepper
Mix all ingredients and season with salt and pepper.
Put the salad on just before it is served.
….. to report back about yesterday.
Finally, I got a proper dose of glitter, platform shoes and lots of 1970s pleats - in short: “Mamma Mia!”.
And I rocked, hummed and stomp along to all the catchy tunes from the happy 1970s. The six men in the orchestra pit filled the hall with full-fat ABBA melodies….. and I was so happy!
Maybe the story is somewhat trite, but I was in such a damn good mood of all the great music….. so for me, it was a much needed warm and optimistic summer-injection, here in a dark and cold winter.
it was back….. the sun!
We have waited long and patiently….. such joy, when it finally decided to let its warm and life-giving light shine on us.
So although it was only minus 8 degrees outside; nothing could stop us from filling the thermos, and take a trip out into nature and just enjoy it!
In the thermos: Vegetable soup with Chorizo & Sour Cream (4)
1 clove garlic
2 red peppers
4 plum tomatoes
100 g zucchini
1 tbsp. finely chopped chili
1 pinch cumin
2 tbsp. tomato puree
1 cup white wine
1-cup olive oil
2 cups vegetable broth
1 tbsp. red wine vinegar
salt, sugar and white pepper
To serve: 1-2 chorizo, sour cream
Cut the onion into slices. Crush garlic clove and strip peppers. Cut the tomatoes into rough pieces. Cut the squash lengthwise and cut into slices.
Sauté all the vegetables (except tomatoes) in olive oil for some minutes. Add the rest of the ingredients and cook until tender. Mix soup with a blender until it is creamy. Season with sugar, salt and pepper.
Slice the chorizo into pieces and fry it over high heat. Serve the soup with a spoon of sour cream and chorizo on top.
What are your plans for the weekend?
This afternoon, I will pick up my mom, and then we are off to Copenhagen
First we will enjoy a fabulous 3-course dinner at Herman…..
and then we have tickets to se Mamma Mia.
But before that, I’m of to the beach with my dogs…. and to the market; grocery shopping for tomorrows super-easy goat cheese recipe…..
….. yes it seemed too good to be true. ….. no backyard goats or help from an older, wiser chef is require!
Nope. It’s almost as easy as making a pot of tea. Except you also need a suitable frying pan (and-maybe-you-don’t-have-this-lying-around). But that’s really it. In less than 35 minutes, you’ll have this wonderful course finished and ready to eat.
Almond-rolled goats’ cheese
(Watercress comes into season in April, when its peppery flavors will work in contrast to the rich goat cheese).
All you need:
For the beetroot
250g fresh beetroot
salt and freshly ground black pepper
75ml olive oil
1 tbsp balsamic vinegar
For the goats cheese
vegetable oil, for deep frying
200g soft goats’ cheese
75g plain flour
200g flaked almonds
For the dressing
200g fresh basil leaves
75g smoked almonds
1 garlic clove
100g parmesan cheese
100ml olive oil
A small handful watercress, to serve
Preheat the oven to 200C.
Cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.
Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.
Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.
Half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Cut the goats’ cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.
Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don’t worry if the almond flakes break up a bit).
Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.
Place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.
Place a small amount of watercress onto each plate and place a piece of deep fried goats’ cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.
Enjoy and have a lovely Saturday
….. bundled up and took the dogs for a long walk around our neighborhood.
All the whiteness and stillness made me realize, that I could never live somewhere where it doesn’t snow…… I am addicted to making foot prints on untouched sidewalks.
Now I’m back inside, wrapped up in a wool sweater and sipping a nice cup of hot chocolate.
Have a lovely weekend
….. realize you want to
spend the rest of your life with somebody,
you want the rest of your life to start
as soon as possible.”
When Harry Met Sally (1989)
[Photo: Parker Fitzgerald]