Category: Pasta

Quick bolognese

Published on by HannaLeave a comment

I like to cook from scratch and take pride in it, but sometimes there just isn’t enough time. When I get hungry I get really grumpy, so it’s best to get food on the table quickly. In situations like this, this is how I do it. Even though it is cheating, it tastes much nicer than a tomato sauce from a jar.

Quick (but tasty) bolognese, 4 portions

500 grams minced beef

1/2 packet smoked streaky bacon

1 can sliced mushrooms (or fresh button mushrooms)

1 can plum tomatoes (400 g)

3 tbsp creme fraiche

beef stock

1-2 tbsp Reggae Reggae sauce

a splash of Tabasco

1 tbsp chili sauce (or ketchup)

1 tbsp italian herb seasoning

1 clove of garlic, pressed

salt and pepper

Start by frying the mushrooms golden in butter, then pour over to a bowl. In the same skillet fry the bacon crispy, remove to the same bowl as the mushrooms. Fry the mince in the same pan, when done add the mushrooms and bacon, pour in the tomatoes and creme fraiche and season to taste with garlic, stock, salt and pepper and spices. Let it all cook for a few minutes. Serve with spaghetti and grated parmesan. Yum!

Pasta carbonara

Published on by HannaLeave a comment

I like to cook dishes that doesn’t need any specific ingredients, but only things I always have at hand. It feels like a free meal!

This is one of these free meals, as we always have eggs and bacon in our fridge, and most of the time parmesan and a bit of cream too.

Pasta carbonara, 2 portions

400 grams spaghetti

6 slices smoked streaky bacon

2 eggs

50 ml single cream

50 ml grated parmesan

blackpepper

salt

Cook the spaghetti the way you like it. Meanwhile, cut the bacon in small pieces and fry them on medium-high heat until they’re brown and crispy. Let some kitchen towel soak up the excess fat. Whisk the eggs and cream together and add the parmesan and blackpepper. Drain the pasta and pour the eggmixture over it and add the bacon. Make sure you coat everything with the sauce. Serve with some more black pepper and parmesan for those who want some, and it is nice to serve a salad with this creamy dish.

Pasta with courgette, tiger prawns and parsley crème

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As you can see below, we forgot to take a picture before dinner, this is Christopher’s plate mid-dinner when I had finished (inhaled) mine. Very tasty!

The parsley crème is not my own creation, you find the Swedish original recipe here.

Pasta with courgette, tiger prawns and parsley crème, 2 portions

200 ml fresh parsley

50 ml olive oil and more for frying

150 ml creme fraiche

1 baby courgette

1 packet tiger prawns

1 clove of garlic, pressed

1 lemon

spaghetti

Start with the parsley crème; mix the parsley with olive oil. Then stir in the creme fraiche, squeeze half the lemon in and season with salt and pepper (it needs quite a lot of salt). Next slice the courgette finely and cut the slices in half. Fry until golden in olive oil, then remove from the pan. Cook the spaghetti. Then use the same frying pan as before, warm up some oilve oil on low heat and add the garlic, then the prawns. When they’re slightly golden, squeeze the other half of the lemon over it and let it reduce a little, season with salt and white pepper. Add the courgettes. When the pasta is cooked, drain it and mix with most of the parsley crème. Plate the pasta and put the courgettes and prawns on top of the pasta, then dollop some of the remaining crème on top. Enjoy immediately!