Pasta with Arugula Pesto

If you have a busy day or you just don't want to spend a lot of time in the kitchen pasta with pesto might be a good solution and on top of that it tastes yummy. You can use store bought pesto or you can use homemade (I often make a big batch and keep it in the refrigerator for later use). In this recipe I have used arugula pesto but you might as well use basil pesto, parsley pesto, sun dried tomato pesto......
In this recipe I haven't used any meat but you can add chicken , prosciutto, chorizo or whatever you have in the refrigerator.

Ingredients;

whole grain pasta (any type will do)
arugula pesto
arugula
pine nuts
cherry tomatoes
1 lemon
salt and pepper

I have not indicated any amounts in this recipe, just adjust to however many you are.
Boil the pasta according to the instructions on the box. When pasta is done (al dente) drain and toss with the arugula pesto, salt and pepper. Add pine nuts that have been toasted in a dry pan, arugula and cherry tomatoes. Garnish with lemon wedges and serve.

Tomato Soup

When I grew up tomato soup with macaroni was every kids favorite. The soup was made from powder with added milk or water and while I found it delicious at that time I have tasted it as a grown up and cannot say I find it tasty at all. A tomato soup made out of real tomatoes though, thats a totally different story. Bursting with flavor its sure to become a hit!

Ingredients;

1 yellow onion, coarsely chopped
3 garlic cloves peeled
freshly ground pepper
sea salt
fresh thyme, oregano or basil (use whatever you have)
6 tomatoes (if possible use ripe tasteful tomatoes)
1/4 cup extra virgin olive oil
2 bay leaves
4 cups chicken or vegetable broth
1 tbsp balsamic vinegar
1 tbsp sugar
chili powder or cayenne or tabasco or hot sauce whatever you prefer, just remember to go light with the cayenne or you might be in for a surprise

Preheat oven to 425F
Wash and cut the tomatoes in halves. Spread the tomatoes, onion and garlic onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 30 minutes or until caramelized.
Add the tomatoes, onion and garlic to a stock pot making sure to get all the liquid (using a spatula). Add 3/4 of the broth and the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until reduced by a third. Add the herbs, sugar, balsamic vinegar and spice. Use an immersion blender and puree the soup until smooth. Taste and adjust with spices. If you like you can add heavy cream or creme fraiche at this time for a more creamier soup or the remaining broth for a lighter soup. I personally prefer not to use cream the soup will get a cream like consistency without .

Pour soup into serving bowls, garnish with cheese, onion, herbs or whatever you prefer or have in your refrigerator.

Enjoy!!

Cabbage and Beans

This side dish has been a favorite of mine lately. Any leftovers I just eat for lunch the next day as a non-meat dish. You can use any type of beans you like but I used chickpeas when I took the photo so thats why I have used them in the recipe. 

Ingredients;

2 tbsp olive oil

sea salt

1 shallot thinly sliced (or leek, spring onion or yellow onion if thats what you have)

2 cans chick peas rinsed and drained

3 cups very finely shredded cabbage

a bit of freshly grated Parmesan cheese

Pour the olive oil into a skillet over medium-high heat and add the shallots, beans and salt. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, scrape and toss. Cook until the beans are all evenly brown and crispy. Stir in the cabbage and cook for a couple of minutes, or until the cabbage looses some of its structure. Transfer to a serving plate, toss the Parmesan cheese on top and serve as a side dish with whatever you're eating.

Quiche

Ingredients;

1 cup flour
1/2 tsp salt
4 oz (8 tbsp) butter, chilled
1/4 ice cold water in spritz bottle
dried beans for blind baking
(or skip the above and buy some pie pastry...)

6 eggs
1 1/2 cup milk
1 1/4 cup grated cheese
3/4  pound cooked ham (or bacon or sausage or chicken)
1 bag of baby spinach
1/4 cup sliced onion (or leeks or shallots or spring onion)
sliced mushroom
spice (use what you like...I use salt, pepper, paprika, nutmeg, cayenne)


Mix flour and salt with a fork. Cut butter in small pieces. Add the flour and salt mix and the butter to a food processor bowl. Pulse until texture looks mealy. Spritz with water and pulse 3 to 4 times, add more water and pulse again. Repeat this until dough holds together when squeezed.  Place in a ziplock  bag and squeeze together until it forms a ball then refrigerate for 30 minutes. Since rolling the dough flat seems to difficult for me I always cut the ball in thin slices and put evenly into the pie dish and then using my fingers even it out where the dough overlaps making sure the dough covers the whole pie dish. Not a very professional way to do it but it works. Poke holes in the dough with a fork and refrigerate for 15 minutes.
Place a large piece of parchment paper on top of the dough and fill with the beans then bake in oven for ten minutes (or skip the beans part all together..). Remove beans and parchment paper and continue baking for 10 more minutes. (or bake for 15 minutes if not using the beans). Cool completely before filling.

Pan fry your bacon, ham or chicken and put to rest on a paper towel to soak up any excess fat. Pan fry your mushrooms and onion then add spinach to the pan for a couple of minutes. Add everything to your pie crust spreading it out evenly. Top with the grated cheese.
Whip egg, milk and the spices and add to the pie.
Bake in the oven at 400F for 30 minutes or until the egg is set and the pie is golden brown.

Tortilla Espanola

When I say tortilla where I live most people immediately think about the round thin flatbread used when eating tacos. Apparently tortilla means "small torte" so just as the Mexican tortillas can be seen as "small tortes" so can the Tortilla Espanola. The spanish version is a small potato cake. Traditionally it's fried in a skillet but in this recipe it's baked in the oven. That way you can make a big portion and do as I did; cut it in small squares and serve as finger-food. This way you can easily serve a lot of people.


Ingredients;

4 large potatoes sliced thin preferably with a mandolin (goes faster and you can cut really thin slices)
4 tbs olive oil
3 garlic cloves minced
1 onion
1 red bell pepper
1 green bell pepper
8 large eggs
3/4 cup sour cream
1 1/2 cup grated Parmegiano-Reggiano
a handful chopped herbs (whatever you have )
salt and pepper to taste

Preheat oven to 375F

Boil the potatoes until tender. Make sure they don't boil to long.... Drain and cool.
Line a rimmed baking sheet with parchment paper, set aside.
Place the olive oil, garlic, onions and peppers in a pan and cook over medium heat until soft and let cool. Stir in the potatoes.

In a large bowl beat the eggs, sour cream, cheese and herbs. Stir in the potato mix and season with salt and pepper.

Pour the mixture onto the baking sheet and smooth the top. Bake for approx. 40 minutes, until golden brown. Use a pin to check that it is set in the center. Remove from the oven and let cool.

Lift by the ends of the parchment paper onto a cutting board or a plate. Carefully remove the parchment paper from underneath.

Serve cold or at room temperature.

Salmon mousse

This yummy dish can be made the day before, just transfer to a plate and garnish just before serving. Adds a nice touch to any buffet. Can also be prepared in single serving molds and be used as an elegant starter.

Ingredients;

8 plates of gelatin or 2 Knox gelatin envelopes
3 1/3 cup sour cream (8 dl )
1 3/4 lb. baked salmon (800 grams)
2 tsp salt
juice from 1 lemon
dill (a couple of handfuls)
parsley

Add the sour cream to a bowl with salt and lemon juice. Taste, if you find its to sour add some sugar. Chop the herbs.
Whip the sour cream until stiff, add the herbs and the fish (flakes), blend well.
Sprinkle gelatin over a little bit of cold water, add some hot water and stir until completely dissolved. Add some of the fish mix to the gelatin and stir until well combined. Add the gelatin mix to the fish mix and combine. Pour onto a plastic wrap covered mold and refrigerate for at least 4 to 5 hours or until the next day. Empty the mold onto a plate, garnish and serve with crackers.