We are in Central Norway, on the scenic route ‘Peer Gynt’. We found a beautiful spot to spend the night. We avoid being surrounded by trees as there is a strong wind.
I have some leek and mushrooms as vegetables. I thought to serve them with a creamy pasta, combined with crispy bacon for me and smoked salmon for Iris.
As I hate the after smell of food in our camper, certain ingredients are forbidden for inside cooking. Luckily the wind has calmed down, so I can do some outdoor cooking.
Clean, chop and wash 3 leeks. Drain. Set aside.
Boil 160 grams of pasta al dente in salted water. Drain. Set aside.
Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. Add 2 teaspoons of dried thyme and 1 teaspoon of dried basil. Stir and fry. Add the leek. Cover. Stir regularly. After 10 minutes, add 300 grams of chopped mushrooms. Stir and continue to bake. Add 1/2 of a cube of vegetable stock. Add 200 ml of light cream. Stir. Allow to simmer. Add the pasta. Stir. Set aside.
Bake 100 grams of bacon until crispy. Cut 100 grams of smoked salmon in smaller cubes. Grate 40 grams of parmesan.
Reheat the pasta dish. Add a handful of the cheese. Serve all together. Enjoy outdoor cooking.
Doc V's Healthy Kitchen 