When talking on the phone just isn’t enough.
I’m packing my backpack for a weekend trip to Germany to visit my good friend Stephan and my family. Apparently snow storm Jennifer is a bit of a trouble maker on the island of Rügen.
Can’t figure out whether I think it’s cosy or spooky. Probably a bit of both. I hope Stephan will be able to get through to the ferry harbor to come and get me.
The pictures I borrowed from our local newspaper: Ostsee-Zeitung.
Pretty name, pretty color, pretty tasteful!
Today I tried hokkaido pumpkin for the very first time. Walking past it in the supermarket for the past three months, I decided yesterday that one of those little fellows had to come home with me. Good decision!
I made a soup from it – spicy and creamy. Perfect on a cold winter day!
1 hokkaido pumpin
6 small potatoes
2 medium onions
2 cloves garlic
2 tsp curry powder
1 tbsp olive oil
1 tsp Herbamare Original
32 oz (1 l) water
chili powder, salt and pepper to taste
Cut potatoes and pumpkin in cubes, chop onions and garlic. Add oil, curry, onions and garlic to a pan and sauté for 5 minutes. Add potatoes and pumpkin. Fill up with bouillon until vegetables are covered. Let simmer for about 30 minutes or until vegetables are fully cooked. Blend in a food processor or use a hand blender. Add chili powder, salt and pepper to taste. Top it off with some roasted pumpkin seeds and enjoy the soup with a toasted slice of whole grain bread. Serves 4.
I aced my oral exam!
I also studied like crazy for it – NOT!
It’s funny how I get through my exams with little to no effort and and yet there’s almost always a great outcome. Me HAPPY!
For those of you who like American Football, you know that Sunday is game day. Here in Denmark they broadcast the games live (meaning pretty much in the middle of the night!). We have our friend Kristian over for dinner and then the guys get into a comfy position on the couch and enjoy hours of football. So manly!
I love taking care of the two by making manly food. Well, most of the times. Tonight we’ll have a girly dish: vegetarian lasagna. I tried this recipe in school and fell totally in love with it.
1 onion, finely chopped
1-? cloves garlic (see, I would add 5 – it’s totally up to you)
1 1/2 tbs. olive oil
8 oz. (250g) mushrooms, sliced
1 can peeled tomatoes, chopped
1 small can tomato puree
2 tsp. oregano
2 tsp. basil
14 oz. (400g) carrots, shredded
8 oz. (250g) leek, sliced
12 lasagna noodles, whole wheat would be nice here
8 oz. (250g) mornay sauce
4 oz. (125g) grated cheese
salt and pepper to taste
Combine onion, garlic and olive oil in a sauté pan and cook over medium heat. Add mushrooms and cook for 5 minutes. Stir and add leeks and carrots. Add tomatoes, tomato puree and herbs. Turn down the heat and let simmer for 15 minutes. Preheat oven to 400°F (200° C). Spread a little bit of mornay sauce on the bottom of a baking pan. Put a layer of lasagna noodles down first, add 1/3 of the vegetable sauce and top it with a bit of mornay sauce. Repeat two more times. You wanna end with a layer of lasagna noodles, topped with cheese and lots of mornay sauce. Cook for 30 minutes. Remove from oven and let cool 5-10 minutes before serving. Serve it with some whole wheat bread and a fresh salad.
I will add a picture later.