Dinner didn’t start with cookies… but in certainly ended that way.
The original plan for tonight was to have a picnic along the Rhine.
Unfortunately, the beautiful blue skies turned to ominous gray clouds.
So, dinner was had at home.
I was thinking Sweden meets Italy and decided to wing it tonight.
As luck would have it, my crazy concoction turned out quite well.
If you use the recipe below, take care and use your own judgment as I didn’t measure things as I went along. The recipe below is only an estimate.
– 1 box lasagna noodles
For the filling
– 1 zucchini, finely chopped
– 2 red onions, finely chopped
– 3 cloves garlic, minced
- tomatoes, blanched,de-skinned and chopped
– 1 small bunch dill, stems removed
– 1 Tbsp. olive oil
– 1 Tbsp. butter
– 1 small box frozen baby shrimp (what are they really called?)
– salt and pepper to taste
– splash of white wine
For the cheese sauce
– 3 Tbsp. butter
– 3/4 cup milk
– 1/2 cup crème fraiche
-1/3 cup graded parmesan cheese
– 1/3 cup graded mozzarella
– a few sprigs of dill
– splash of white wine
– flour for thickening
- For the filling, melt the oil and butter together over medium high heat. Add the onions, zucchini and garlic. Cook until softened.
- Add the de-skinned tomatoes and dill, mix well. Stir in the de-frosted shrimp and cook for a couple of minutes.
- Simultaneously, make the cheese sauce by melting the butter and whisking together all the remaining ingredients until well combined and melted. Thicken with flour, adding a little at a time and whisking well.
- Put a layer of filling on the bottom of a 9×13 pan followed by a layer of uncooked lasagna noodles then the cheese sauce. Repeat twice more, filling, noodles, cheese sauce. Sprinkle a little parmesan cheese over the last layer of cheese sauce and add a few sprigs of fresh dill.
- Bake, covered with aluminum foil in an oven preheated to 350 for 15 minutes. Remove the foil and continue to cook for another 10-15 minutes or until the sides are bubbly and the top is golden brown.
As you can see, dinner was not exactly healthy.
Why stop with an unhealthy dinner when there are always dessert options available?
My sweet tooth was a callin’ and since the oven was already hot, I whipped up a little something from my Recipe Wish List.
Although my body was nearly in sugar-shock, my taste buds were doing the happy dance.
Seriously, if you need a crowd pleaser, try these out.
I thought I had whole hazelnuts but upon pantry inspection, discovered that I only had the pre-ground variety. Nevertheless, the results were divine.
Especially when topped with a spoon of vanilla ice cream!
Sebastian could live on a diet of bread and nutella alone, so he is one happy camper about now.
From the moment I saw the recipe on Angharad’s blog, I knew I had to make these cookies for the sweetie in my life.
Our picnic that wasn’t has turned out to be a great night.
Happy Weekend, Everyone!