January 03, 2014
It was a magical year. I had this sweet opportunity to avoid winter twice. In February and March I was living in San Francisco with a group of an amazing people. Then I spent cool spring and summer in Berlin and again was trying to avoid winter, what took me to Barcelona for three months. It was a good year full of great moments. I wish each year will be as good as this one. Well, we’ll se, won’t we.
I’ve also learned few things and changed my dreams. Oh yes, I do it from time to time. I used to have a fantasy to live in a house with many people. I used to think that it’s all fun. Then I had a chance to spent 2 months in one house with 8 guys and it was a very interesting experience. As an only girl I was waiting in a bathroom line forever each day and kitchen was not my kingdom at all. I also think that after this period I am not as feminine as I used to be, hahaha. I’ve also learned that life with fridge in your kitchen is much easier, that two cats are better than one and that friendships made through internet are priceless.
Beginning of 2014 was sweet as well. What is a perfect day for you? I had one yesterday. For the beginning one handsome guy served me a breakfast in bed, then I went to a small lovely cafe to have a second breakfast and to read a book. Later I spent some time in MACBA, then I met with the handsome guy from the morning and we went to Champagneria to have some cava and tapas and in the end we had dinner in delicious seafood tapas restaurant. Life is good in 2014th!
I found this recipe on Pinterest few days ago and I was very excited about discovering something new and amazing. After I’ve posted a picture of it on my Facebook it turned out, that it’s not as original as I was thinking. Well, it is for me and I must thank Melangery for posting it! It should spend few hours in a fridge, so you can prepare it a night before and simply grab it in a morning.
You will need:
- 2 cups fresh spinach, shredded
- Half a cup fresh basil
- 3 eggs, separated yolks from whites
- 2 tbsp fresh chopped dill
- 1 package of cream cheese like Philadelphia
- zest and juice of half lemon
- smoked salmon, about 6 slices
- salt and pepper
- butter for baking
Preheat your oven to 180*C (350*F).
Place spinach in a pot with 1 cup of water and bring it to boil, then let it boil for about two minutes. Drain the spinach, cool down with cold water, squeeze it and then shred in very small pieces (you can use blender if you have one). Mix spinach with eggs yolks, chopped basil, salt and pepper. Whisk egg whites until they’re thick and add slowly to a spinach mix.
Cover baking tray with a butter (you can leave it in a hot oven for a minute, so it will melt), then spread the spinach mixture on it and bake for about 15 minutes.
Meantime mix cream cheese with dill, lemon zest, lemon juice, salt and pepper.
When spinach roulade is ready, let it cool and then spread cream cheese mix over it, top with salmon and roll it. Cover it with a foil and refrigerate for few hours or overnight.