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.


Lasagne with Crème Fraîche and Fresh Tomatoes

Lasagne with Crème Fraîche and Fresh Tomatoes


250 grams of lasagne plates
5 decilitres of Crème Fraîche
100 grams of cheese (we used a mix of Parmesan, Cheddar and Emmentaler)
1 -2 ripe tomatoes

Sauce Bolognese
2 strips of bacon
2 yellow onions
2 carrots
4-5 big champignons
2 garlic cloves
2  sticks of celery
1 table-spoon of fresh oregano
olive oil
400 grams of minced beef
800 grams of chopped tomatoes (2 cans)
Grated sea salt and pepper
50 grams of Parmesan
Fresh Basil

Making Lasagne with Crème Fraîche

Finely slice the bacon and chop onion and garlic into little pieces. Chop the rest of the vegetable; carrots and celery, in small pieces and champignons in slices. Fry the bacon in a bit of oil together with chopped oregano, until the bacon is golden in colour. Add the vegetable and let simmer until tender (about 7 minutes), while stirring. Add minced beef and chopped tomatoes, salt and pepper. Fill water in one of the chopped tomato cans and add to the mix. Boil for 45 minutes on middle heat until the sauce has reduced. Stir in grated parmesan.
Lasagne with Crème Fraîche and Fresh Tomatoes

Preheat the oven to 190 degrees Celsius. Boil some water in a water kettle, add to a sauce pan, mix in a touch of olive oil and pre-boil the lasagne plates for about 3 minutes. Drain, then dry of with a cloth. Now you start layering your lasagne. Add sauce bolognese, lasagne plates, Crème Fraîche and sprinkle over some cheese. Layer again until you end with Crème Fraîche. Add sliced tomato and the last layer of cheese. Rip up some basil leaves and drizzle over.

Cover with tin foil and bake in the oven for 20 minutes. Take of the tin foil and bake for another 30 minutes. Serve with salad, garlic bread or homemade Focaccia.

Inspired by Jamie Oliver

Homemade Chili

 Homemade Chili


3 small red peppers
1 big yellow pepper
1 yellow onion
1-2 table-spoons of sunflower oil
300 grams of minced beef
1 box of beans
1 box of chopped tomatoes
1 box of sweet corn
2 cloves of garlic
3 tea-spoons of chili salt
1 tea-spoon of paprika powder
1 tea-spoon of chili oil
Salt and pepper
Serve with rice or sweetcorn bread

Making Homemade Chili

Chop onion and garlic and sweat in the pan with minced beef and sunflower oil. When golden in colour add the chopped peppers, stir in for a while before adding the box of chopped tomatoes. If you bought a box of tomato beans make sure you rinse them. Do the same with the sweet corn. Add it at the end of the boiling time, so that they keep some of their firmness. Before adding these two you should add some spice to your sauce. We added chili-salt some home made chili-oil, paprika powder, salt and pepper. Also I added sugar, sugar is always needed when you make something with tomatoes I think. Boil in some of the fluid before you add the sweet corn and the beans. If you want more of a kick to it, I would suggest adding some chopped chilis. I used all mine for the chili salt, so didn’t have that option.

When it’s boiled away most of its fluid it should be ready. I put the stove on the high heat and let it boil away, that way the vegetable don’t go mushy. Make sure you taste it once a while and then you choose when its ready. I can’t give you a ready in so and so many minutes, because it is really up to you.

Serve with rice or sweet corn bread.

Homemade Pizza – Italian Style


Pizza Dough
1,5 deciliters of lukewarm water
15 grams of fresh yeast
1/4 teaspoon of sea salt
1 tablespoon of olive oil
About 3,5 deciliters of flour

Tomato Sauce
1-2 table-spoons of olive oil
2 cloves of garlic
1 table-spoon of chopped fresh basil
1 can of chopped tomatoes
1 table-spoon of chopped fresh oregano
1 yellow onion or 3 spring onions
2 tea-spoons of sugar
Salt and pepper

Toppings I
1 yellow onion
Grated Emmentaler

Toppings II
Serrano ham
Spring onion
Grated Cheddar

Topping III
300 grams of fried mince
1 yellow onion
Grated Emmentaler

Making Homemade Pizza Italian Style

Crumble the yeast into a baking bowl and add lukewarm water oil, salt. Add flour a little at a time while stirring, wooden spoon works well for this. When the dough starts to release the bowl put it on your kitchen counter with some flour. Start adding some flour while kneading the dough. I use a special technique that I learnt from watching river cottage. You push the dough down and away from you and roll it back. You add flour until the dough releases your hand when its rolled back into your hand. Look at this video at 0.38 on. It also shows you how to shape it when it is done. Basically you do as they do when the dough is kneaded well. You fold the dough in to the middle clockwise, flip it round and start shaping it in your hands until it’s a perfectly round ball. The rounder the ball the better it rises. Add the dough back into you baking bowl. Pull over a plastic bag and close. Put somewhere warm and cosy until it is doubled in size. If your kitchen is freezing it helps to add some warm water to your kitchen basin and rest it there.

While the dough is rising, you have time to start on your tomato sauce. This sauce also depends on the topping you add to it. I will suggest three different kinds underneath, and yes I tried them all, and they are lovely. I think my favourite is the one with Serrano ham. It’s all up to you, and what your fridge contains really. In any case you start chopping your onion(s) garlic and basil and add them to a frying pan with warm olive oil. Fry until yellow in colour before adding a can of chopped tomatoes. Season with salt and pepper and add chopped oregano and sugar. Leave to boil on low heat, so that some of the fluid is cooked in.

Tip: Don’t add all the toppings to the sauce but also sprinkle some on top of the pizza, followed by grated cheese of your liking.

The dough should be ready when you have finished contemplating what to put on it. Take it out of the bowl and bake to your baking surface. Add some flour to both sides and lay it down. Please, please acquire a rolling-pin for this bit, it will make your life so much easier. (If you don’t have one, mamma mia, use a wine bottle, washed of course). Works like a charm, except it takes twice as long :) Now you use the rolling-pin and depending if you have one of those fancy baking stones or like me just a baking tray with baking paper, make it round or rectangular. Don’t let it stick to the baking surface, it won’t if you kneaded it properly and added some flour to both sides. If you have a baking tray, with baking paper, there is a smart trick, that I will let you in on. After you put the dough on the paper, transport the paper and dough back to your baking surface and roll the dough on the paper, this ay you get it thinner and all the way into the edges. Make a smooth transport back onto the tray and add sauce and the toppings of your choice. Oven needs to be warmed up to 275 degrees Celsius, before you put the pizza in! In the middle it goes and 10 minutes should do the trick!

Pasta gone Nuts


160 grams of spaghetti
40 grams of chopped almonds
1 box of chopped tomatoes
2-3 tablespoons of tomato paste
olive oil
2-3 cloves of garlic
3 small shallots
1/2 red chili
1 pinch of sugar
1 tablespoon of chopped basil

Making Nutty Pasta

Skin the onions and remove the seeds from the chili pepper. One tip is to roll the chili pepper between your hands and shake the seeds out into the sink. This way you don’t have the annoying job of wiping up the seeds from the floor.

Now put a casserole on the heat, add  olive oil, I’d say about 2-3 tablespoons. Add chopped shallots, basil, garlic and chili pepper and sweat in the pan until golden. Add the can of chopped tomatoes and tomato paste. Let it cook on low heat while you go do something else, put on the tTV or an episode of your favourite TV series. Check occasionally, to make sure it doesn’t burn. Let it have at least 45 min-1 hour, before you start on the pasta. If you have a blender of some sort I recommend  using that on the sauce, it helps release the flavours and also smooths out your sauce. Now, put the saucepan back on the heat and while you boil the pasta let the sauce simmer on low heat with an extra pinch of sugar and some pepper and salt. Taste it and you’ll know the amount needed.

When cooking the pasta, please boil up at least 2 litres of water and add salt. When I say add salt probably more than you think. On the telly they say 1 tsp per 100 grams. That probably also works. Boil the pasta according to the pack and warm a frying pan for your almonds on the side. There are two choices here, to buy already scalded almonds and chop them length wise, or to buy them with skin and then scald them. I bought almonds with skin so I had to scald mine before. Just boil up a pan of water put them in, stir round for 30 seconds or so, take out and remove the skin. Let cool and then chop. Warm a frying pan, add grated sea salt and almonds, shake them or turn them occasionally until they are golden in colour. Drain the pasta when done, add the tomato sauce, stir and put on two plates, this dish serves two so have a friend over or make it for someone you’re fond of. Add some grated parmesan and roasted almonds, and enjoy!