Calm spring weekend | Simple life in Finland | going to Naantali | Swedish shrimp toast | slow life

A calm, springlike weekend, winter is ending and we go to Naantali enjoying the last snow. Tasting Easter sweets, cooking simple but delicious meals, toast skagen (Swedish shrimp toast), pesto lasagne, and handling usuals tasks.

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Camera: Sony α7IV
Edit: DaVinci Resolve

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TOAST SKAGEN -SWEDISH SHRIMP TOAST (3-4 toasts)

** Ingredients:
200 gr frozen shrimps
2 eggs
lettuce
4 slices bread
1 dl (2 tbs) crème fraîche (add some mayonnaise or mustard if you like)
till
salt (pepper if you like)

** Procedure: Defrost and pat dry the shrimps, cook the eggs (hard boiled).In a bowl put two tablespoons of creme fraiche (add mayonnaise or mustard if you like), salt (pepper if you like), dill, and mix. Add the well-dried shrimps to the mixture, leaving some aside. Toast the bread (you can also do it with untoasted bread), put some lettuce on the bread slice, add the crème fraîche and shrimps mixture on top, cut the boiled eggs into slices and add it to the toast, add more shrimps and more dill on top.


PESTO LASAGNE (2 persons)

** Ingredients:
9 - 12 lasagna sheets
6 dl béchamel sauce
150 gr pesto
200 gr goat cheese

** Procedure: Make béchamel sauce (I simply thicken the milk with the flour), slice some goat cheese. Place a layer of béchamel sauce and a couple of tablespoons of pesto in a pan, covering the bottom, place the sheets of pasta, cover the pasta with a layer of béchamel and pesto and add the cheese, cover everything with some béchamel and pesto. Repeat according to your taste making 3-4 layers. Finish with a layer of béchamel / pesto and add more cheese if you like. For cooking in the oven, follow the instructions on the pasta package (generally 20 min at 220 °C / 428°F )

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