To start off the year with a breakfast both me and Marianne enjoy, I tried my luck at making eggs benedict. And guess what, it actually turned out ok!
Here’s a peek into a completely common Chinese dish: Sweet & Sour Pork!
I like the Sweet & Sour Pork a bit crunchy, but this one was a bit too much. The sauce was good, so overall I recommend it!
We also had some dumplings for starters, and apparently that’s what they’re famous for, so next time I think we’ll do a full Dim Sum meal 
Maybe you should check it out too? A Taste of China
Tonight’s dinner is a Portuguese recipe for trout that I found in my favorite portuguese recipes website. It’s another nice way of using cream to make a sauce, in this case for fish.
As the recipe is in Portuguese, I’ve translated it just for you!
Creamy mushroom sauce
“Cream sauce… yummy!”
If you’re anything like me when it comes to food, this is what your mind thinks when you read about cream sauce in some menu, but it seems like not everyone knows really how to make a good creamy sauce!
I won’t claim I’m an expert, but I can at least share some tips & basic information about how to use cream to make wonderfully soft and velvety sauces.
So in this post I’ll write what I consider the basics of using cream to make sauces. If you’d like me to add more posts later with more info, tips & tricks and some favorite combinations just leave a comment saying what you’d like to know!
Good news for all of us that love chocolate, coffee or a combination of both, chocolate spoons/stirrers are getting more common!
Don’t know what I’m talking about? If you pass by Schipol airport try to find the Chocolate company café, where you can buy some excellent Chocolate spoons! Everytime I pass by it I buy a bag of them so I can enjoy a nice hot chocolate or café mocha!
And now I found out that Marks & Spencer sells something similar called “Belgian chocolate stirrers”. They’re basically plastic sticks with a dollop of chocolate at the end and they taste great as well
So yeah, here in the picture you can see a nice iced café mocha (2 shots of espresso + the stirrer (let it melt well) + cold milk + ice cubes). Thank you Marianne for preparing it and Åshild & Collin for giving us some chocolate stirrers
Pesto is a quite recent thing for me, I think I had never heard of it until a couple of years ago. Nonetheless, it’s now one of my fallback foods, tasty and easy to use, it really helps making good food quickly!
You can simply use Pesto with pasta and it’s good, but I like customizing it a bit. This time it was with chicken breast, cubed and fried with lots of garlic!
As for the pasta, I keep on coming back to tagliatelle. It’s simply better! I don’t know why, but dishes with tagliatelle end up tastier than with other pastas…
Onto the recipe:
Drink for the night: Raspberry Razz!
Omelette is one of those foods you can just make when you’re out of ideas, out of time, or simply have loads of random ingredients lying around. However it seems like something as basic as omelette actually changes from country to country!
There isn’t anything special about my omelettes, but I thought I could write down how I make one so other people can take a peek
You should try it out and tell me if it works out for you!
Today’s dinner:
- - Roasted pork (Surret Skinkestek) with garlic + wine marinade (Vinha d’alhos)
- - Boiled Wild rice (a boil-in-bag type of rice with 90% normal and 10% wild rice)
- - Salad (Lettuce, Feta cheese, Sun-dried tomatoes)
It was good! Read more for full recipe.
So today I had some quick japanese noodles as quick meal, maybe not the best way of starting off on a blog supposedly about good food, but hey, for dry noodles they were pretty good!
So here’s how the box looks. As you can see there’s some suspicious looking “cracker” and some odd yellow balls on top of the noodles… That stuff is supposed to be made with shrimp and it can put off the less brave gourmets, but as an adventurous foodie that did not put me off
After the proverbial 3 minutes of boiling water the noodles were ready, and that “cracker” was a soggy shrimp-flavoured thing that didn’t taste too bad but definitely had a wrong consistency to it.
The yellow balls of shrimpiness were better, still a bit odd but the noodles did get better by having them there.
As for the noodles, they were definitely better than regular dry noodles, so overall I recommend it!
Where to find them: Japan Torget
