Hanne Dirch Hansen
I was born 1965 in Copenhagen, Denmark. I work as a social worker in the town we are living in - Slagelse, Denmark. My interests are travels, movies and good cooking - which makes my husbond a very fortunate man.
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If you want to try something fast to make - but very delicious to eat then try - |
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Smoked salmon and scrambled egg
You will need -
white bread and real butter
sliced smoked salmon (do not be tempted to use canned)
scrambled egg
sprigs of dill
Cover a piece of buttered, white bread with smoked salmon, top with scrambled egg. Garnish with sprigs of dill. Use freshly crushed black pepper after taste. |
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When you really need something delicious and expensive - just a little candle-light dinner for two - then it must be lobster. This link gives you a world of lobster and seafood - including recipes. |
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When you have enjoyed the beautifull lobsters - the problem is what to do with the shells ??? - I suggest you use it for shellfish butter - giving colour and flavor to fish soups, sauces and fillings - not to mention some garlic bread with this butter. If you have difficulties in convincing your bank of the necessity to spend a fortune in lobsters - you can use crayfish or prawns. |
Shellfish butter
Preparation time: 20 minutes
Cooking time: 15 minutes
You will need
shells of 1-2 boiled lobsters or shells of about 20 boiled crayfish or shells of 8-12 oz. prawns
1½ oz. real butter
water
Use a pestle and mortar to pound the shells. Add the butter and work the mixture until it is smooth. Put it into a saucepan and fry over gentle heat without browning. Add sufficient water to cover the shells and bring to boil. Strain off the shells and discard them. leave the liquid to cool and when completely cold, remove the butter on top. Unless it is to be used at once, the butter should be deep frozen. In this case melt it and leave it to boil until it is clear; cool and when the butter has solidified roll it into balls and freeze it.
Use the liquid in a soup, stew or sauce, but do not store it.
    
updated August 23rd, 2008 © Ole Koustrup Hansen
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