Most of us can’t wait for Friday to come. It brings some relaxation and some time to spend with your family. To me it mostly means less traffic which can be quite beneficial for my ears, that have to stand the noise of endless line of cars and construction machines next to our house. And yes, the air definitely gets cleaner on Friday afternoon, too.

As an introduction into a calm weekend, I like to prepare a nice lunch on Friday, in the mood of slow food. Not that the rest of the days I don’t cook or I only eat junk food – certainly not. Just the thought of not having to get up so early next day sets me free and even lets me enjoy the food even more.

On today’s menu there were a couple of turkey fillets with fettucine di pesto alla genovese and for dessert I decided to prepare strawberries Romanov. I always prepare pesto alla genovese myself hence the bought one tends to contain too much oil for my taste. And fettucine being one of my favourite pasta type -which I make home myself sometimes too-, this time I’ve chosen to use pasta verde aka fettucine di spinaci, which we don’t eat so often. Combined with pesto they tasted absolutely gorgeous.

For dessert I got inspired by the 3-kilo strawberry container which I brought from my hometown yesterday. I did not think twice: my love for strawberries grows from year to year. Having taken care of them a year ago when I planted them, they repaid us triply this year: In barely 2 sq. meters of ground a couple of kilos grow per week. Incredible!

Luckily, there are 1001 ways to eat them. And the Romanov way I have, honestly, never tried before, so it was just a perfect moment to finally do it. I combined several varieties of this famous Russian dessert and as a result got the following version: whipped cream, mixed with some sour cream, vanilla-strawberry flavoured ice cream; all this poured over the strawberries, which are marinated in Cointreau, orange juice and sugar. Perfect sinful combination 

Have a lovely weekend,  everyone!