Once upon a time there was a little girl. Hours she sat, flicking through pages of the toy shop catalogue. Time and time again she glanced back at that one page that glimmered and shone. There was nothing else we could have put under the Christmas tree for her. When she opened the parcel she uttered a long and resonant Ahhh. Linde’s pincess dress. Finally, a real one, pink and pearly. And a golden crown. The dress went on and never came off again. Our daughter is no longer an ordinary blonde. Linde is a princess.
With the matching attitude. Regular food, the princess does not like. Yes, peanut butter sandwiches. Warm aniseed milk. Chocolate and gingerbread. Pancakes with salmon. But baked potatoes? She shakes her pedantic little nose. Pasta bolognaise? Well, one bite, high handed, from the tip of her fork. So mama has no choice. She cooks Princess-pasta. Pink pasta, garnished with pink fish and a dash of cream. And now we hope it will gain her highness's approval.
Princess-pasta, with beetroot and salmon
4 cooked beetroot
juice of one lemon
125 ml sour cream
200 g soft goats cheese
1 teaspoon corn flour
hand of (fresh) dill
pepper and salt
Cook you favourite pasta. Heat the beetroot and puree them. Stir the corn flour into the sour cream and add this mixture to the beetroot puree. Add lemon juice, pepper, and salt to your taste. The sauce should be nice and thick, so it will stick to the pasta. Stir everything together, with some finely chopped dill, hen crumble the cheese over the dish. Finish with a dash of sour cream and some dill.