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
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!
1,5 – 2 decilitres of olive oil
100 grams of mixed hazelnuts, almonds and walnuts
2 large garlic cloves
2 good handfuls of basil leaves
100 grams of grated parmesan
Salt and pepper
I love pesto, I just have to say, and nuts, I’m nuts about nuts. That is why I have combined the two and gone nutty so to say. The result is to put it mildly AWESOME. Ok, that is bragging, but I’m only speaking the truth :)
Making 3nut Pesto
Add the nuts to a food processor/blender and blend until it makes a fine mass. Add basil and peeled garlic cloves, and take for a spin. Add in the oil and the parmesan a little at a time, making sure it is liquid enough to blend proper. Add salt and pepper in the end and scoop into a sterilised jar. Keeps for 1-2 weeks.
Serve on toast, with pasta, or add some to garlic bread.
Tip: Add the pesto to a nice jar and give it away with a bottle of wine, sure to make a friend happy.
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.
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)
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.