It has been a while since we did a blog post about food! But now I think it is time to try to start that again. It is a new year and a chance to try something new. So why not try to make your own tortellini 🙂 It is fun and you can make a lot at the same time.
This is a super easy, super quick recipe for a delicious dinner. You can easily adapt this recipe, and if you want to make it even nicer, but less healthy, double the cheese so it oozes out when you eat it.
We were inspired by thinking about the Mexican food we ate in Korea two years ago, and found this Jamie Oliver recipe that we have adapted a little.
The guacamole in this recipe is more like a fresh avocado salsa. For a slightly more creamy guacamole, see our recipe here. Continue reading
As some of you may have read, we were in England this past week and my sister Jasmine (of Shedding the Wheat) cannot eat gluten. When we were discussing what to have for dinner, we had all heard of cauliflower pizza and had wanted to try it, so that’s what we did!
It was incredibly simple to do, and didn’t take much longer than a regular pizza base (seeing as you need to leave the dough to rise normally). We decided to have roasted vegetables on our pizzas, and me and Sofi had cheese on ours, but my sister had hers without as she doesn’t eat dairy products. Continue reading
This is a very simple and quick way to make filled pasta, with few ingredients but it still tastes great.
We ate our cheese ravioli with a ratatouille we made earlier this week. We always try to make a big batch of some type of sauce that goes with pasta, rice, couscous or roasted potatoes. That way you can vary the things you eat with the sauce and even add other things to a dish as well. We usually have at least 3 types of vegetables as the base and then we add a few tins of tomatoes or whole tomatoes. So this time we made a ratatouille where we used fresh tomatoes, onion, garlic, zucchini and aubergine. We added a tin of tomatoes and flavoured it further with some thyme. Continue reading
For Christmas Eve dinner we made a vegetarian pie. Like we wrote in the previous post, Swedish Christmas food is a lot of meat and not many vegetables. We eat a lot of different types of cabbage in Sweden though and in this recipe we used kale. The pie is very quick and easy to make and we think that even meat eaters would love it on their Christmas table! 🙂 Continue reading
Jason has always made a delicious pesto pasta, but after he went to a cooking class in Italy and picked up a few tips there, it is now even more delicious! The secret to a good pesto pasta (other than technique) is to have good ingredients: fresh basil, good parmesan, high-quality extra virgin olive oil, and good pine nuts. If you have these things, the flavours will be spectacular. Continue reading
Like you all know by now, we love pasta :). Today we made pasta sheets and used them to make cannelloni. The weather right now in Sweden isn’t very inspirational and it has been dark outside for weeks. It is at these times you just want hearty food, real comfort food to help pick your mood up a little bit. This is the perfect dish to do just that. The result was delicious! Continue reading
This pie is extremely simple to make and incredibly delicious. Jason’s mum used to make him this type of pie when he lived in England and today he wanted that again 🙂 You can use whichever type of onion you like; leek, spring onion, red onion, and so on. The same goes for the cheese, but a mature cheese has more flavour. Continue reading
A filling pasta dish with lots of flavour and no need to add any sauce.
Ingredients Serves 6
Cooking time: 60 mins
- 400 g of fresh pasta
- 500 g asparagus
- 350 g ricotta
- 25 g bread crumbs
- 60 g parmesan plus extra for serving
- 1 egg yolk
- Salt and pepper
- 12 eggs (only egg yolks needed)
- Make your own pasta, see the steps here.
- Snap the asparagus where the white part transitions to green.
- Chop the asparagus finely, and then fry it in butter over a high heat until soft.
- Grate the parmesan.
- Put the asparagus, parmesan, bread crumbs, egg yolk, and ricotta into a food processor and mix until smooth, yet firm. Add salt and pepper to suit.
- Put the mixture in a bowl, wrap with clingfilm and let it cool in the fridge.
- Roll out your pasta.
- Use a cutter to mark the circles for the ravioli. Leave a 2 cm space between each circle. Make sure you flour the surface underneath the ravioli, otherwise your ravioli will stick to the surface and break.
- Take the filling out of the fridge and put it in a piping bag.
- Pipe a circle of filling on the circles of ravioli, about 1 cm from the edge of the circle. Make sure to leave a hole in the middle for your egg yolk.
- Pipe another layer of filling on top of the first circles of filling, to form a tower.
- Crack one egg and carefully remove the egg white. Place the egg yolk inside the circle of filling, repeat for all circles.
- Place another sheet of pasta on top of the filling and press the pasta dough around the circles of filling.
- Use a knife or a cutter to cut out the individual pieces of ravioli. Make sure there are no air pockets in the ravioli, which might cause it to break when you cook them.
- Boil two or three ravioli at a time in a large pot of salted water. When they float to the surface after about 2 mins, leave them for another 1-2 mins to boil.
- Take the ravioli out of the boiling water with a slotted spoon, the ravioli is too fragile to be drained in a colander.
- Serve the ravioli with some browned butter and grated parmesan.