I had light COVID-19 symptoms for the last 6 days now. I don’t have a clue if I have the virus or something else – but the symptoms are all over the place … and light, have been waiting for the fever to kick in, but nothing so far. So I have put myself in quarantine. Haven’t even been having my 1,5-hour midday coffee break out at our backyard in the beautiful sunshine. Today I stayed under the duvet the whole day and marathon watched Amazon’s great police series “Bosch”.
The symptoms have been constant the whole time, haven’t gone worst or better. I don’t really think I have the virus … but why doesn’t the symptoms have developed into a cold or flu? We have only 10 cases in total here in Landskrona, so the chance is small to catch it … and I’m so careful – wearing a facial mask when I’m shopping and sanitize everything I touch daily – mobile, cards, keys, handles, elevator buttons &handles, building rails, shopping cart handles .. my hands … all-electric switch at home and I wash my hand the whole day long. Still, I have symptoms and I can’t get tested neither. They only test us if we are hospitalised for the virus.
Not that I really suffer or feeling very sick … but I’m tired .. the body feels heavy, some coughing and my nose is heavy blocked.
So to cheer me up a bit eat … and eat. I’m always eating a lot when I don’t feel great mentally. But I cook my standard dishes … but yesterday I felt for being a bit creative and use what I had in the cupboard, fridge and freezer. Could be a recovery sign.
To run out of food is my less concern. Always well-stocked. And for the necessary fresh products, I just have to cross the street and shop in our little convenient store.
Long time since I had fish … so I felt for salmon (always have frozen in stock). Very suitable for a beautiful spring Sunday.
When I use fish .. fried, grilled or oven-baked I always use a seafood spice mix that I buy from my fishmonger, ingredients: salt, onion, dill, peppers, coriander, black pepper, fish broth, celery, lemon, turmeric, garlic and cayenne pepper. Excellent product I can live without.
Pasta with Salmon, Spinach and Peas – (serves 4)
Preparation time 30 min.
4 x 100 gr /2,3 oz skinless salmon, cut in chunks. (used frozen)
seafood spice mix
240g/ 8,5 oz penne pasta
knob of butter
1 medium onion, finely chopped
280 g / 10 oz frozen peas
200 gr / 6 oz. baby spinach, picked
300 ml / 10 fl oz full fat crème fraîche
1 vegetable stock cube – dissolved in 100 ml / 3.4 fl oz pasta water.
dill, chopped (used frozen)
- Wash the spinach and pick the stems.
- Bring a pan of water to the boil and cook the penne pasta according to the pack instructions.
- Heat a knob of butter in a saucepan, then add finely chopped onion and cook for 5 mins or until softened.
- Season the salmon chunks and add to the saucepan, fry lightly for colour.
- Add frozen peas, crème fraîche and the dissolved stock cube and spinach.
Cook for 3-4 mins until cooked through, stir in small bunch chopped dill and some black pepper. Then stir through to coat the pasta. Serve in bowls.
It became a very creamy and tasty dish … a perfect spring day dish … and it’s a quick fix.
It was fun to so be creative again … and let Oscar out from his draw. It feels a lot better now … maybe I will be able to sit down and do some posts to about adventures in the past that I haven’t shared yet. Like that little fantastic restaurant “Intrigo” … from in Porto last year.
“At what age do you learn to cook pasta for one and not a village”
Ludovico Maria Enrico Einaudi OMRI (1955) is an Italian pianist and composer. Trained at the Conservatorio Verdi in Milan, Einaudi began his career as a classical composer, later incorporating other styles and genres such as pop, rock, folk, and world music.
The beautiful piece, “Primavera” is to be found on the soundtrack to the brilliant movie “The Reader” from 2008 with Kate Winslet (Oscar for Best Actress), Ralph Fiennes and David Kross.