Courgette and Pesto Lasagna

Mix cream cheese and pesto.

Cut up at a couple of courgettes with a cheese slicer.

Start with a layer of cream cheese pesto, add a layer of fresh lasagna sheets and thereafter half of the sliced courgettes.

Add another layer of lasagna sheets and thereafter lentils and cream cheese mix on top of which you add the last layer of lasagna sheets.

Finish off with courgettes and a layer of mozarella.

Put in the oven at 225 degrees for about 30-40 minutes.


Chicken Tikka Masala

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Easy to make and really tasty.

Cut 800 grams of chicken into bite size pieces. Mix 6 teaspoons of cumin, 2 teaspoons of haldi and 2 teaspoons of chilli powder. Cut two onions and two red peppers in slices. Fry them in butter and rapeseed oil until soft. Add chicken, spice mixture, the stalks of a coriander plant, six cloves of garlic and two tablespoons of grated ginger. Fry for another five minutes. Add two jars of crushed tomatoes, two deciliters of cream, two cinnamon sticks, salt and pepper. Boil for ten minutes plus. Add one deciliter of cooking yoghurt and leftover coriander leaves. Serve with rice and a yoghurt sauce flavoured with mint and ginger, rice, naan bread, mango chutney and lime pickle.

Original recipe from here.

Seven Course Meal at Dala-Husby

Our wedding present from Mona and Ingemar, Malin and Ian. Thank you so much! It was incredibly delicious.
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The seven dishes we had:

Scallop with carrot, hazelnut and ginger.
Wine: Vouvray, France, 100% Chenin Blanc.
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Cod with mushrooms and cress.
Wine: Sauvignon Blanc Raif, Italy, 100% Sauvignon Blanc.
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Beetroots with sheep’s cheese, walnut and beurre noisette.
Wine: Geil Riesling Heritage Trocken.
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The fourth dish was Oxtail ravioli with tomato, parmesan and truffle. I did not fancy oxtail and was given a scallop instead.
Wine: Villa Karneid Merlot, Trentino, Italy, 100% Merlot.
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Beef with caulliflower
Wine: Xavier Grenache Vieilles Vignes, Rhone, France, 85% Grenache, 15% Syrah.
No photo.

Brillat savarin with pear and port wine.
Wine Brachetto DOC, Italy, 50% Brachetto, 25% Fresia, 25% Moscato.
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Créme caramel with coco sorbet, raspberry cake and passion fruit.
Wine: kressman Grande Reservé Sauternes, France, Bordeaux, 100% Semillon.
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We stayed the night and went for a lovely walk along the river in the morning,
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before breakfast.
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While on Holiday

During our week in Berlin we had some fabulous food. As a large town Berlin of course offers an international cuisine, and we had apart from traditional German food Vietnamese, Italian and Thai. Every day we had a very substantial breakfast at a café just around the corner from where we lived. Those breakfasts filled us up so that we managed very well until dinner in the evening, despite intensive sightseeing.

Here are some examples of the breakfasts we had (click on picture for larger image):

Smoked salmon with horseradish cream
English Breakfast

The one dinner of traditional German food that we ate:

Bratwurst mit sauerkraut

The night before we flew out we stayed at a hotel by the airport. Here we had a very nice pasta dish which I would like to try and make sometime. It was made with pappardelle pasta, pesto, garlic, feta cheese, dried cocktail tomatoes, ruccola and red onion.

When we had Vietnamese food Kalli got to eat something he had always wanted try namely phở. This is a noodle soup served with beef or chicken. He liked it very much, but had quite a time trying to devour it as eating soup with the chopsticks is not the easiest of tasks. Personally I had a dish with tofu, peanut sauce and noodles which was very lovely.

Pictures from the holiday can be seen at my Flickr.