The original recipe called for anchovies - I do NOT like anchovies, so I left it out. Came out fine without it.
Serves 3
Pasta
250-300gr spaghetti
1 tbsp olive oil
150gr bacon
2 ripe tomatoes
1 onion
2 garlic cloves
12 large leaves of fresh spinach or 30 small ones
2 tbsp fresh basil (I just guestimated this - I love basil and probably took more than needed ;) )
250gr ricotta cheese (or cottage cheese if you can't find ricotta)
Salt and pepper
Tomato Sauce
1 can (14oz) chopped tomatoes
1 tbsp tomato purée (can be omitted)
1 tsp sugar (can be omitted)
Chili according to taste
Boil the pasta according to the package but take it off one minute before time. Drain and set aside.
Cut crosses over the stem of the tomatoes and pour boiling water over them. Let them sit in boiling water for a couple of minutes. This will allow the skin to loosen, and you should be able to peel them without problems.
Finely chop bacon, onion and garlic. Cook in olive oil until the onions are done. This will take 3-5 minutes depending on how much bite you like in your onions.
Chop peeled tomatoes and spinach. Add to the pan and cook until done. That will take another 2-3 minutes.
Take the pan off the heat and add ricotta cheese, basil and salt and pepper according to taste.
Mix spaghetti into the pan and transfer it to an ovenproof dish. Bake at 180*C for 10 minutes or until it's heated through.
While the pasta is in the oven, make the tomato sauce. This is really easy :) Just dump everything together in a small casserole, bring it to a boil and leave it to simmer until the pasta is done.
Enjoy! :-)
So easy to make and SO delicious! My new favourite thing to make
(serves 4)
5-6 apples
100g soft butter
1dl brown sugar
3dl oatmeal
Peel the apples and deseed them. Cut them into thin slices and spread them out in a pie form.
Mix butter, sugar and oatmeal thoroughly to a crumbly mess. Spread it over the apple slices.
Bake for 25 minutes at 225C
Serve with sour cream, whipped cream or ice cream.
(serves 3)
150gr bacon
4 medium sized potatoes
3 carrots
5-6 spring onions or 1 'ordinary' onion
8.75dl chicken stock (that's about 3.5 cups)
1 can diced tomatoes (about 14 oz)
2 tomatoes
1 tsp chilli powder
2.5 dl cream (1 cup)
1/2 squash/zucchini
Cut the bacon into thin slices and cook until done in a pot. Remove the bacon and set aside for later.
Cut
potatoes, onions and carrots into small pieces (about 1x1cm) and cook
them in the bacon fat for about 5 minutes, adding chilli and salt and
pepper to taste. Stir frequently or they will burn. Add chicken stock
and the can of tomatoes.
Cut the tomatoes and squash into small
pieces (about 1x1cm) and add them to the soup when it starts to boil.
Reduce to a simmer and let it cook under lid for 20 minutes or until
the potatoes are done.
Add the cream and bacon and serve immediately with some coarse grained bread.
It's a great 'empty the fridge' recipe as you can add all sort of vegetables, and it's absolutely delicious. Fortunately we have leftovers :-D
(Serves 2)
120-150 gr bacon
1 carrot
1 bell pepper
1 leek
2 cups vegetable stock
2 cups water
1 can diced tomatoes
1 clove of garlic
Basil, oregano according to taste
Cut bacon into cubes and cook in a pot until done. Season with cayenne pepper or chilli if you like a spicier soup.
Cut the carrot into small strips, the bell pepper into small cubes and the leek into thin rings. Add to the bacon and cook for a couple of minutes, stirring frequently. Chop the garlic and add. Add stock, water and diced tomatoes and season with basil and oregano.
Leave to simmer on medium-high for 10-20 minutes.
(serves 4-5)
1 large or two small tenderloins (approx 600gr)
3 leeks in thin rings
1 bell pepper, diced
1 squash/zucchini, diced
1 large + 1 small can of coconut milk (approx 600gr)
1 small can of concentrated tomato paste (70gr)
salt
pepper
paprika
olive oil
Quickly stir-fry leeks, bell pepper and squash in oil and spices according to taste (cayenne pepper or a Hawaiian mix works well) in a pan. Remove. Add a bit more oil and brown the tenderloin on all sides. Put it in an oven-proof dish. Pour coconut milk and tomato paste on the pan and allow it to simmer until it's reduced somewhat. Add leeks, bell pepper and squash and add to the oven-proof dish. Cook at 200*C/390*F for 30-45 minutes depending on the thickness of the tenderloin and how done you want it to be. Take it out of the oven, cut the meat into slices and return it to the sauce.
Serve with rice and a nice green salad.
(Serves 4)
5 large potatoes
1 large onion
50g butter
2 cups chicken stock
1 cup cream
2 cups water
salt, pepper
Peel
potatoes and onion and cut them in thick slices. Cook the onions in the
melted butter, add potatoes when onions are translucent. Let simmer for
5 minutes. Add water and chicken stock - boil until potatoes are done.
Mash potatoes. Add more water if necessary. Add cream and spices
according to taste. I also like to add a bit of bacon, but that's just
me ;)
My number 1 favourite soup. It is SO quick and easy to make and SO delicious. Serves 4 as an entré or 2 as a main course.
1lb onions
1tbsp butter
4 cups beef broth/stock
salt and pepper
toast
cheese
Cut onions into halves and then into thin slices (so that they'd be circles if you hadn't cut the onion in half first). Melt the butter in a pot over medium-high heat and cook the onions until translucent. Add beef stock, salt and pepper and let simmer for 15 minutes until the onions are tender.
Pour soup into potion sized oven-proof bowls and add a piece of toast (crusts cut off) on top and cover with cheese.
Cook in oven at 480F/250C until cheese is brown (approx 10 minutes).
Suitable for freezing. But don't add the toast and cheese until it's thawed :)
(Serves 3)
4 salmon fillets
2 tbsp bread crumbs
4 tbsp chopped cashew nuts
2 tbsp melted butter
2 tbsp dijon mustard
4 tsp honey
pepper
herbs such as parsley, thyme or basil
Mix butter, mustard and honey in one bowl and bread crumbs, cashew nuts and seleted herbs in another.
Put salmon fillets in an oven-proof dish and sprinkle with pepper.
Cover with honey/mustard mixture and bread/nuts mixture.
Bake for 15 minutes at 225C / 435F
Serve with baked potatoes or boiled rice and a nice green salad.
ABSOLUTELY delicious! :-D
(serves 2)
2 chicken drumsticks
2 carrots
1 tbsp salt
2 spring onions
1 onion
1 clove of garlic
1 tsp curry
1 tbsp oil
75gr noodles (approx 3oz)
Salt, pepper
In a pot, add drumsticks, one of the carrots in big pieces, 1 liter of
water and salt. Bring it to boil and let it boil for an hour.
Take out the drumsticks and carrot pieces, but save the broth. Throw
the carrot pieces away, peel all the meat of the drumsticks and put
aside.
In another pot, heat up oil and add curry, onion in large cubes and pressed garic. Cook until golden.
Add the broth and another 1/2 liter of water. Bring to a boil.
Add chicken, chopped spring onion and the other carrot in thin staves. Bring to a boil.
Add salt and pepper according to taste. If it doesn't really taste of
anything, add some chicken stock (not necessary for me - it was very
chicken-y as it was).
Add noodles and cook for another 5 minutes. Serve hot with fresh baked bread.
(Serves 4)
4-6 tomatos
1 small onion, chopped
2 cloves of garlic, chopped
1 tbsp vinegar (white wine is best, but any'll do)
4 tbsp olive oil
salt, pepper
Slice the tomatos thinly and place in a bowl. Mix everything else together and pour over the tomatos.
Let it rest for about half an hour before serving.
Garnish with chives or parsley.
