Jamie’s Zucchini Carbonara


This dish is on my top ten favourite food list, no doubt about it. It’s easy, delicious and it has both bite and kick to it. Make sure you follow the instructions exactly so you don’t end up with Pasta and scrambled eggs. Continue reading


Smoked Salmon & Leek Pasta

Smoked Salmon & Leek Pasta


100 grams of smoked salmon
1 deciliter of cream (18%)
1 deciliter of full fat milk (3,5%)
3 leeks
1 table-spoon of butter
Pasta shells
Black pepper and salt

Making Smoked Salmon & Leek Pasta

This dish is super easy and very delicious. You will be done with the sauce before the pasta is done cooking, but don’t fret it is all mixed together in the end. Set your pasta water to the boil, follow the instructions on the pack if you are insecure, and remember to salt the water well. Get your pasta in the boiling water and get started on the sauce. Chop the leeks into thin circles, and add to a frying pan with a good table-spoon of butter, cook on medium heat until the leeks begin to soften. Grate over some black pepper and add cream and milk. Rip the smoked salmon into smaller strips and add it to the sauce. Let sizzle away on low heat, stirring occasionally.

Taste the sauce and season with more pepper or salt, keeping in mind that the pasta is also salty. When the liquid has cooked in some, remove the pan from the heat, awaiting the pasta to be done. When the pasta is cooked, drain the water and add the pasta into the sauce, place back on the heat and mix well getting the sauce into the pasta shells.

Fun Spaghetti


200 grams of spaghetti
6 hot dog sausages
Grated pepper and salt

Making Fun Spaghetti

This is probably one of the easiest recipes ever. Cut the sausages in pieces and stick about 6-8 spaghettis strands through the one piece, add  another piece onto the end of the strands. That way you will get a good few spaghetti-dumbbells.

Just boil up some water next and boil the pasta-sausages for about 10 minutes. Serve with some ketchup. Enjoy!

Pasta with Lime & Chili Shrimp

Pasta with Lime & Chili Shrimp


3 asian spring onions
1/2 yellow onion
1 red seedless chili
1 table spoon of homemade rosemary olive oil
Juice of 1 lime
200 grams of shrimp
Grated pepper and salt

Making Pasta with Lime and Chili Shrimp 

Take out your frozen shrimp (you can also use shrimp in brine, just drain them well).Boil water for pasta, add salt and pasta when boiling. De-seed and finely chop a chili and finely chop the onion. When the pasta is ready add it to a sift and drain well. Add rosemary oil to the pan that held the pasta and put back on the heat. When the oil is hot add chopped chili and onions, let sweat for a minute before you add shrimp and lime juice. Since my shrimp were still a bit frozen I let them fry in the oil until they were almost thawed. Add cooked pasta and give it a good stir.

Serve with french flutes and mixed salad.

Tip: Can also be enjoyed as a cold salad.

Spaghetti Bolognese

Spaghetti Bolognese


1 tablespoon of olive oil
1 tablespoon of oil
1 small red onion
1 small yellow onion
2 cloves of garlic
500 grams of minced beef
10 small champignons or 4 big ones
3 tablespoons of tomato paste
1 can of chopped tomatoes (400 grams)
1 handful of fresh basil
1 handful of fresh oregano
2 cubes of chicken stock
2 deciliters of water
1-2 teaspoons of sugar
(Salt and Pepper)
Grated cheese

Making “Norwegian” Spaghetti Bolognese

I have read many recipes for Bolognese sauce and I am not sure this is in any Italian cookbooks, probably not. That is why I have decided to name this a Norwegian take on the red sauce, it tasted a lot like the one I have been served in the home country so I figured the name suits well.

You begin by finely chopping the garlic and slicing the onions. Cut the champignons in quarters and add them with the onion and garlic into a deep casserole with sizzling olive- and neutral oil. Lower the heat and let sizzle until tender and golden in colour. Add the minced beef, tomato paste and chopped herbs, while boiling some water for the stock cubes (water cooker works fine). Mix the cubes in the water and add stock water and chopped tomatoes to the casserole. Let boil up and turn down the heat so the sauce boils at a steady simmer. Taste the sauce and add salt and pepper as you wish, as well as some sugar to complement the tomatoes.

Let the sauce simmer for about 30-40 minutes while stirring occasionally to make sure it doesn’t burn at the bottom. Boil spaghetti after the instructions on the pack. Drain and add on to plates, ladle some sauce on top and add some grated cheese of your choice.