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why it's good to be a polyglot foodie
May. 15th, 2012 12:17 pmBecause when you get an email in Danish mis-sent to your address, you can easily identify that it contains a recipe for a delicious-sounding simple basil cream, because Danish is basically Norwegian. Then, you can politely thank the sender for the recipe, and put it on the agenda to try tonight.
BASIL CREAM FROM MARGIT, VIA THE INTERNETS
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200 g light cream cheese
1/2 cup creme fraiche (Margit used 18%; I may sub sour cream)
Leaves of a potted basil
1/4 cup chives, chopped
1 clove garlic, crushed
Salt, freshly ground pepper
...sounds good to me. I wonder how much basil that is, though?
BASIL CREAM FROM MARGIT, VIA THE INTERNETS
------------------------------------------
200 g light cream cheese
1/2 cup creme fraiche (Margit used 18%; I may sub sour cream)
Leaves of a potted basil
1/4 cup chives, chopped
1 clove garlic, crushed
Salt, freshly ground pepper
...sounds good to me. I wonder how much basil that is, though?
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