Archives For PASTA & RICE

Quick Trout Curry

11 October, 2014 — 2 Comments

It was me, myself and I at lunch the other day and I wanted fish but craved curry, so in a fast and hungry manner I made this dish.
I think it`s a winner – how about you?

This recipe serves 1.


* 150g trout, cut into smaller pieces
* 1/5 a leek, sliced in strips
* 1 handfull kale, sliced in strips
* 1 handfull fennel, cut in smaller pieces
* 1 garlic, minzed
* Juice from 1 lime
* 1 can of coconut milk
* 1 topped tsp vegetable stock powder
* 1 small piece of ginger, grated
* Maldon salt
* Chili flakes
* 1 tsp Anapurna Curry


Start with sliced leek, minded garlic, cut fennel and kale with a dash of oil in a hot pan.
Let it get tender.

Mix in the stock powder and grated ginger and then add the lemon juice.

Let the vegetables soak up the fluid before adding the coconut milk.

Add two pinches of, my favorite, Maldon salt and a pinch of chili flakes.

When you`re happy with the taste of your sauce (if it`s too sour for your taste just add a little sugar), add the pieces of fish and let it simmer of the heat for about five minutes.

Sprinkle a bit of fennel herbs over the fish and serve with basmati rice.


Red Risotto with Ceps

11 October, 2014 — Leave a comment

White wine risotto is a recurring dish at our house. We all have our favorite variation. My husband likes it with all kinds of mushrooms, my kids like it with asparages and my favorite is with lemon zest.

Changing up a risotto is not difficult and can rarely go wrong.
This recipe is with red wine which most of all changes the look of the dish while the taste stays the same.

Think about plating when you decide upon going red or white. Serving red meat with redish risotto might not give the kontrast and “look” you`re after.

I served this dish by it self.

This recipe serves 4 persons.


* 600 ml vegetable stock
* 500 ml red wine (a Merlot is a good choice)
* 300 g risotto rice (arborio, carnaroli, vialone nano etc.)
* 1 tbsp butter
* 2-3 tbsp oliveoil
* 1 red onion, chopped
* 1 clove garlic, minzed
* 50 g dried ceps (porcini)
* Parmesan, grated
* Fresh parsely or other green herbs of choice.


Bring the vegetable stock to a simmer and keep it hot.

Soak the dried mushrooms for about 15 minutes in lukewarm water.

On a little above middle temperature and in a large deep-sided frying pan, have the chopped onion, garlic, rice and oliveoil.
While stirring, let the onions and rice get transparent (but not burnt). Add half of the wine and let the rice soak it up before adding the second half.

All the while stirring, add the stock ladle by ladle. Let the rice soak up the fluid before adding more.

Cut the ceps into smaller pieces and add to the rice.
The rice is ready when it´s soft but still has a little bite to it.

NB: if you find the risotto to thick in consistency just add more water or wine. Risotto should not be dry.

When you find the rice soft enough, remove the pan from the heat and add a tablespoon of butter. Stir again letting the butter melt over the rice.

Now you add the grated parmesan (as much as you like) and mix well with the rice.

Sprinkle with chopped green herbs and serve steaming hot.


Vegetable Lasagne

16 September, 2014 — Leave a comment


This lasagne was intentially going to include fish (white fish that is), but as my morning became more busy than expected, I opted for a veggie lasagna.
The girls at my lunch table wrinkled their nose in non-approvement of my dish, but ended up finishing their plates. So it can`t have been all that bad. When in a hurry, you might need to try something new.


* 400 ml béchamel sauce
* Thyme
* Salt & Pepper
* 2 garlic cloves, minced
* 300 g green peas, canned, frozen or fresh
* 400 g pre-cooked butternut pumpkin
* 1 yellow onion, chopped
* 2 cups (8 oz.) shredded mozzarella cheese
* 1/2 cup freshly grated parmesan cheese
* 1 package of Cantadou or other fresh cheese with herbes
* 1 (8-oz.) package no-boil or pre-boiled lasagna noodles


Preheat oven to 200ºC (See convertion table here).

If you have chosen frozen green peas they need to thaw before using.

In an oven pan you place one layer of pre-boiled lasagne noodle plate, add enough béchamel sauce to thinly cover the pasta plate, then pour all the green peas on top of that.
In the peas, stick small pieces of Cantadou and add the finely chopped onion and garlic.
Then add a new layer of pasta and a new thin layer of béchamel sauce. This time you also sprinkle thyme over the sauce.
Then comes all of the pumpkin, more Cantadou cheese and then sprinkle salt over it all.
Add a new layer of pasta followed by a new thin layer of béchamel sauce and top it all off with Mozzarella and Parmesan cheese. For the extra touch you may sprinkle a handful of thyme over the topped cheese.

Bake in the oven for about 30 minutes or untill the cheese gets golden to dark.

So easy, so tasty.

Serve with a green salad and or garlic bread.


Bell Pepper Sauce

30 June, 2014 — Leave a comment

Pasta sauces we know the best are those made with tomatoes and simmered for hours.
The longer it simmers the darker, thicker and sweeter sauce you will get.
Your Italian great-grandmother would be so proud if you served her this sauce with fresh pasta.

Although I love a good long-simmered sauce, I also love tasting the freshness of the vegetables used in a cold sauce.
For the warm season I definitely prefer such a fresh, cold sauce and it doesn`t always have to be a pure tomato sauce in my opinion. Like today, I made a pasta sauce on red bell pepper and most guests at my table finished their plate and asked for seconds so I think they liked it.

If you`d like to try it here`s the recipe:

(made for 500g pasta)

What you need

* 2 big red bell peppers
* 5 cherry tomatoes
* 2 cloves of garlic
* 1 dl olive oil
* 0.5 dl white wine (or lemon juice)
* Salt, sugar and black pepper to taste
* Fresh basil and oregano

What you do

Start boiling water for the pasta (remember salt in the water).
Cook pasta according to instructions on package.

Cut the vegetables and have in a blender.
Add the fluids, spices and herbs.
Blend well for at least 20-30 seconds.
Add more salt if it`s bland. More sugar if it`s sour. More wine/lemon juice if it`s too sweet and if you`re unlucky and get it too salty try balancing it out with more olive oil and sugar.

When the pasta is done drain it and while it`s still steaming hot have it back in the pan and pour over the fresh sauce.
Mix well and serve immediately.

Serve with a green salad.



Pasta al Limone

13 June, 2014 — Leave a comment


I made this pasta dish the other day and it turned out really good so I want to share it with you.
If you wish you could add chicken as you will see in the photo that I did.


* 2 tbsp butter
* 2 tbsp grated lemon zest
* 2 cloves of garlic
* 1 shallot, finely chopped
* 1/4 cup white wine
* 1 cup cream
* 1/4 cup fresh lemon juice
* Maldon salt and freshly ground black pepper, to taste
* 500 g fresh pasta
* 1/2 cup (125 mL) freshly grated parmesan cheese

* 1/4 cup finely chopped fresh herbs (parsley, tarragon or basil)
* Grated parmesan cheese


Bring a large pot of salted water to boil.

In large skillet, melt butter over medium-high heat and add lemon zest, garlic and onion. When it begins to sizzle add  white wine. When evaporated, add cream and lemon juice. Stir together for two minutes or until it comes to a boil. Season with salt and pepper and remove from heat.

Place fresh pasta into boiling water and cook according to package directions. Drain.

Add pasta to lemon sauce in pan; toss gently to coat. Sprinkle with parmesan cheese, toss lightly. Sprinkle with chopped fresh herbs and additional parmesan if desired.

Serve with a glass of wine or cold lemon water.