Today has been all about Christmas preparations. I started out this morning by waking up (good move) and having a wonderful breakfast. After that I took a shower and looked at the computer. Then it was time for "Melodikrysset" which is a crossword with music questions in the radio. H and I always do that every Saturday morning.
I had a bowl of porridge and then I went out in the shopping jungle. Yes, you really could say it is these days. Do you know when I came to our mall I had to circle around the parkinglog for 15-20 minutes before I got a parking place. And then I had to PAY! Can you believe that? We never used to do that but there are new owners. What's more upsetting was that there were 2 parking guards going up and down and writing tickets. Every other car had one. That is not OK when it's Christmas.
I made almost all my shopping, yeah! and I'm very happy about that but it took me a couple of hours.
When I returned home I started baking cookies. First I made gingerbread biscuits, then chocolatecookies and finally oatmealcookies. All from homemade dough of course.
Then it was time to make dinner and we all wanted fish so I made a deliciuos fishdish.
Ovenmade fish with herbsauce
400 g cod
lemon cest from one lemon
1 table spoon olive oil
salt and pepper
Sauce:
1 1/2 dl water
1 fish broth or homemade
1 dl dill
1 dl parsley
2 dl creme fraiche
1-2 teaspoon lemonjuice
salt and pepper
Roasted vegetables:
2 Squash à 300 g
150 g sugerpeas
2 cloves of garlic
oliveoil
salt and pepper
Instructions:
Cut the cod in big pieces. Place in a greased oven proofed form. Salt and pepper on the cod and top with the lemon cest and pour olive oil over. Bake in 225C for about 10-12 minutes.
Sauce: Boil the broth and water. Put the dill and parsley in a mixer and pour over the hot broth.
Mix to a green mixture and put it back in the pot. Then add creme fraiche, stir and let it cook. Add lemonjuice and flavour it with salt and pepper.
Vegetables:
Cut the squashes in halves. Remove the soft inside, then cut in "halfmoons" 1 cm thick. Slice the sugarpeas diagonal and chop the garlic fine. Then roast the squash and garlic together in the oliveoil for a couple of minutes and then add the sugarpeas. Let it roast until made but still "al dente".
Bon appetit!
I should have put a photo here but we ate so fast that there were no time. Maybe next time.
Good night and sleep well :-)
I had a bowl of porridge and then I went out in the shopping jungle. Yes, you really could say it is these days. Do you know when I came to our mall I had to circle around the parkinglog for 15-20 minutes before I got a parking place. And then I had to PAY! Can you believe that? We never used to do that but there are new owners. What's more upsetting was that there were 2 parking guards going up and down and writing tickets. Every other car had one. That is not OK when it's Christmas.
I made almost all my shopping, yeah! and I'm very happy about that but it took me a couple of hours.
When I returned home I started baking cookies. First I made gingerbread biscuits, then chocolatecookies and finally oatmealcookies. All from homemade dough of course.
Then it was time to make dinner and we all wanted fish so I made a deliciuos fishdish.
Ovenmade fish with herbsauce
400 g cod
lemon cest from one lemon
1 table spoon olive oil
salt and pepper
Sauce:
1 1/2 dl water
1 fish broth or homemade
1 dl dill
1 dl parsley
2 dl creme fraiche
1-2 teaspoon lemonjuice
salt and pepper
Roasted vegetables:
2 Squash à 300 g
150 g sugerpeas
2 cloves of garlic
oliveoil
salt and pepper
Instructions:
Cut the cod in big pieces. Place in a greased oven proofed form. Salt and pepper on the cod and top with the lemon cest and pour olive oil over. Bake in 225C for about 10-12 minutes.
Sauce: Boil the broth and water. Put the dill and parsley in a mixer and pour over the hot broth.
Mix to a green mixture and put it back in the pot. Then add creme fraiche, stir and let it cook. Add lemonjuice and flavour it with salt and pepper.
Vegetables:
Cut the squashes in halves. Remove the soft inside, then cut in "halfmoons" 1 cm thick. Slice the sugarpeas diagonal and chop the garlic fine. Then roast the squash and garlic together in the oliveoil for a couple of minutes and then add the sugarpeas. Let it roast until made but still "al dente".
Bon appetit!
I should have put a photo here but we ate so fast that there were no time. Maybe next time.
Good night and sleep well :-)
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