This Saturday we attended Laura & Mihai wedding in St. Helens, a lovely town near Liverpool. Hubby took some pictures of me in front of the City Hall.
I went to church weddings and civil weddings before, in Romania, but this was the first time I had tears in my eyes. It was a very emotional ceremony because it was about them, not about law or God or something else. The woman who performed the ceremony talked about love and the commitment they are making to each other in a warm way. I loved it. I’d like very much a similar ceremony for our vows renewal, something we’re thinking of pretty often lately, but this is another discussion.
I mentioned the food, so lets talk about the wild mushrooms fettuccini. A lovely pasta dish with warm rocket, red onions and goat cheese. I enjoy a dish with different aromas like this one. The bitterness of the rocket was increased by the warmth, the onions were sweet and the sour cheese gave a nice touch to the fettuccini. I likes all this flavors blended together. I’ll definitely try to make it at home. For desert I had a white chocolate tart, nice flavor, I would try it again.
One of my biggest hobby is cooking. Considering I get bored very easily, I always want to try different things or make the old recipes in a new way. I’ll show you a few dishes I’ve made this past weeks.
Crepes with mushrooms, mozzarella and grated cedar. Very good and easy to make. I make the crepes, after that I stir fried the mushrooms, I put some spices (parsley, thyme) and salt. I fill the crepes with the mushrooms and grated mozzarella, and I put them in the oven for a few minutes. After I get them out of the oven I sprinkle grated cedar on top.
And, of course, spicy oil.
Another dish is cauliflower schnitzels with mash potatoes and a mix salad. I boiled the cauliflower. I made a paste with the mashed cauliflower, eggs and a bit of flour. I fried the schnitzels in very little oil, flip them over a few times, until they were done.
Today I’ve made a potato salad and fried mozzarella. I boiled the potatoes and purred a spicy butter sauce (thyme, marjoram, rosemary, salt). I cut the mozzarella, powdered it with flour and cornmeal, then fried it in a drop of oil (in a non-stick pan).