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Tonight, I feasted on my simple seafood pasta again. In my student days, it was one of my favourite dishes to cook up for my friends, as the ingredients don't cost much and it seems to cater to everyone's taste; luckily I still remembered how to prepare it:

250g tagliatelle (or any other kind of pasta)
2 tbsp olive oil
handful of chopped mushrooms
250g smoked salmon, shredded
200g shrimp
1 fish stock cube
freshly chopped parsley
1 lemon
150ml single cream
freshly ground black pepper

1) cook pasta
2) heat oil, stir-fry mushrooms, then add salmon and shrimp
3) dissolve fish stock cube in 150ml boiling water from the kettle
4) add to seafood & mushrooms mixture, add cream, lemon juice, pepper and parsley
5) stir in tagliatelle
6) serve, if need be with a bit of freshly grated parmesan on top, though it's good enough to eat without it

I don't suppose LJ will be very busy in the coming days, as everyone will be focusing on their Christmas celebrations, reconnecting with friends and family, and thinking it rude to sneak away and come online. So before that happens, let me just take this opportunity to thank everyone who has sent me a Christmas card, and everyone who's been here for me this past year; everyone I've interacted with through LJ, and everyone I've had the good fortune to meet and spend time with in real life, and wish you all the very best of Christmasses ever.


Dec. 24th, 2006 05:15 am (UTC)
Prettige Kerstdagen en een Gelukkig Nieuwjaar!
Thank you! That sounds delicious and I'm saving it, but I probably won't get to try it until I am a widow. (Frank has an unworthy detestation of seafood.)

I got you no card or virtual pressie (I am a lazy baggage), so here's a recipe right back atcha:

This is my Tosca cookie recipe (Toscakakor in Swedish). First you need sandbakkel shells, which are tiny, individual fluted tart tins. I think perhaps a specialty cookware shop, or definitely a Scandinavian import shop would carry them.

Preheat oven to 350 F. Yield depends upon how thinly you press the dough in the tins (thinner is better) but count on a couple dozen.

1 cup slivered almonds
1/2 cup sugar
4 tablespoons butter
3 tablespoons cream
4 tablespoons white flour

Bring to a boil, stirring constantly. Set aside.

6 tablespoons butter
1/4 cup sugar
1 cup sifted white flour

Mix well with hands. Press batter thinly into shells. Bake 10 minutes or less. Add filling, bake an additional 10-15 minutes.

They're delicious. The filling sort of puffs up and glazes the shells. You can get away with really thin shells, because the filling "strengthens" the cookie. I like them best slightly underdone--still a bit gooey in the center.
Dec. 24th, 2006 08:42 am (UTC)
Re: Prettige Kerstdagen en een Gelukkig Nieuwjaar!
Ooooh, yummy! I'm certainly going to try my hand at those some time...I'd be very surprised if Ikea don't sell the sandbakkel I need, but I suppose any set of tiny tart tins will do, won't it?

Fijne Feestdagen, lieverd!
= Happy Holidays, sweetie!
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