Hello, Kitty. What's that? You wanna get me drunk?

So I've seen Hello Kitty lighters, ashtrays, sanitary towels [thanks mum] - even dildos.

And now wine?? Why not.

Enjoy a glass of Kitty Brut Rose at your nearest Kitty Strip Club now. I'm sure there's one around... If there ain't, Sanrio Licensing's probably chatting with the guys at Spearmint Rhino's as I type...

Get a taste of Kitty's wrongness here

Super Simple Carbonara

Mr Nik usually whips up a Pasta Carbonara when he knows I need a bit of midweek cheering up. He says it's easy peasy, so I thought I'd give it a try and cooked this to cheer him up when he had a bad day last week. It did the job nicely (^_^).

Ingredients
- Spaghetti or linguine
- 4 egg yolks
- 1/4 litre double cream
- 1 very large/heaped handful of grated parmesan
- 1 handful of chopped bacon [or pancetta if you can get some.]
- 1/2 chopped onion

1. Cook pasta.
2. Whisk parmesan, egg yolks and cream into a large bowl. Season.
3. Fry bacon in large skillet. Add mushrooms when bacon is nearly done.
3. When pasta is ready: Drain. Tip into skillet with the bacon over a very low heat.
4. Add Carbonara sauce. Stir until sauce thickens to your liking.

Y'know what? I was so hungry, I forgot to take a pic of this one. Next time! ;)

What to do with leftover Wonton filling?

I'm quite aware that I'm becoming more Scandinavian by the day [well, I'm certainly behaving more 'blond'...], but never did I imagine that I would be able to take something Chinese-y and to turn it into something so quintessentially Danish.

Behold! The Wonton Frikadeller.

Pan-fried pork & prawn frikadeller, served with a bulgar-heavy salad.

When you're rubbish at quantity control [like I am], then this is a great solution for all that excess wonton filling.

A new kitchen makes everything tastes a little better!

So Easter has come and gone! Whilst Mr Nik and I spent most [read ALL] of the Easter break renovating our kitchen, my plans to perfect and practice the wonton recipe will have to wait.

But I did manage to christen our beautiful new kitchen with a dish that'll make my grandmother proud. I just LOVE noodles - Almost as much as I love my husband. And since I grew up with my Shan-Dongese grandmother, I was always extremely fed well with delicious homemade dumplings and a million different varieties of noodles. Hmmm...

Well, crispy noodles with shredded pork were one of my all-time faves and she used to cook this for me after school - everyday - at my request :) After seeing it being made for me soooo many times, I thought I should give it a go and, for my first attempt, I don't think I did too badly. The gravy could have done with a little chicken stock and corn starch, but next time, I'll know.

An old favourite of mine :) I didn't have pork - so this was shredded chicken, stir-fried with tofu and savoy cabbage, served on a bed of thin, crispy egg noodles. Not quite Hong-Kong style, but you learn to adapt in Denmark.

Here's how I made this:

1. Marinate shredded meat with a splash of rice wine, 1 tsp of corn starch, 2 tsp of soy sauce, and some white pepper.
2. Make the gravy with 2 tbsp of oyster sauce, 2 tbsp of soy sauce, 3 tbsp of warm water, 1 tsp of sugar, generous splash of rice wine.
   
3. Heat wok with bit of sunflower oil until smoking.
4. Fry the cooked [and patted-dry] noodles until crispy. Flip and toss occasionally.
   
5. Once noodles are crispy, dish and set aside.
6. Keep wok hot, add a little bit of sunflower oil, saute garlic.
7. Chuck in the meat and fry until opaque and throw in the tofu. Stir-fry until tofu is browned.
   
8. Add scallions and chopped savoy cabbage [in absence of bak choi]
9. Add gravy. Serve on top of bed of crispy noodles.
   

Well, it was Easter after all, so we thought we'd treat ourselves to a nice bottle of Veuve Clicquot Brut to complement the noodles :) And here's what followed as dessert:

Coconut ice-cream topped with Hershey chocolate sauce, summer berries and served in a dark chocolate cup.

Lush.