Tag Archives: pasta

Simple Cheese Ravioli

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

Mid-Week Catch Up, Week 7

So far we have had a great time in Spain.

On Monday we had a very windy ride and also some rain which made those 60 km quite hard. On Monday evening we went out for dinner to an Italian restaurant. We ate good food and treated ourselves to some nice desserts.
DSC06099On Tuesday we had a rest day and went to Torrevieja for some shopping. We also tried a vegetarian restaurant and the food was really good.
DSC06105 DSC06100 DSC06106In the evening we made pasta with asparagus. You need carbs when you are training and what can be better than pasta for that 🙂

Today we cycled up my first mountain 🙂 Jason has cycled up Sierra Espuña once before with his dad. He has also cycled other mountains on Jeju (South Korea) and in France last summer (Tourmalet and Hautacam among others).

I have really been looking forward to this as I want to keep pushing myself when it comes to cycling and see my abilities. This was my first mountain, but it will certainly not be my last, so much fun!

If someone had told me 3 years ago that I would love cycling and couldn’t wait to cycle up a mountain I would not have believed them. Life can change so much in a few years and right now I am loving the feeling of having found something I love doing 🙂 with someone I love doing it with ❤

DSC06137Sierra Espuña is 1500 meters. It is 25 km to the top and Jason was expecting it to take about 2 h. That is a long way just climbing.

We took it easy from the beginning, the goal was just to do it, not aiming to do it fast 🙂 Unlike the Astana pro cyclist that went past us at a very high speed. We heard him coming and then he was gone just as quick 🙂

DSC06149The higher we came the colder it got 🙂 When we reached the top there was snow on the ground and it was very misty. However, it felt very good and like a great achievement for me!

DSC06187DSC06193 DSC06198The descent was VERY cold to begin with. But when we came further down it got warmer again. Hardly pedaling for 25 km going down was great though!

Tonight we are enjoying some wine and homemade tapas. Tomorrow will be a short ride to watch the sunrise and get me some QOMs 😉

We hope you are enjoying your week as much as we are and that you are able to go out in the fresh air and get some exercise.
/Sofi

Zingy Asparagus Pasta

We love pasta, as you probably know, but we don’t always love the idea of cooking a complicated sauce to go with it. That’s when this sauce is perfect! You only need three ingredients for the sauce: asparagus, lemon juice, and butter, and all you do is slice the asparagus and fry it in the butter and juice; simples 😀 Continue reading

Our Weekend, Week 6

This weekend is the one we have been waiting for – we’re now in Spain! 😀 On Friday, Sofi went to town after work to meet her friend Malin for fika, and I suffered at home by doing an FTP test on the turbo trainer. I recently bought a power meter (a pair of Garmin Vector pedals) for my bike, to help me improve this year, and I hadn’t tested my FTP since the autumn. I’m happy to say that I went up 17 watts. For those that don’t know, FTP stands for Functional Threshold Power and is the amount of power (in watts) that one can sustain for one hour.

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Sofi enjoying herself while I push myself hard, cheeky!

We then made a very simple pasta dish afterwards – homemade pasta, as always, with an olive oil, truffle oil, chili, and garlic sauce. Just what we needed 🙂 On Saturday we got up early (7 a.m.) and ate a small portion of porridge and changed Sofi’s handlebar tape, before Sofi went on the turbo trainer to do a fun Sufferfest session. Afterwards we ate banana pancakes to help with recovery and as a little treat. Then it was all about packing up our bikes and gear, and cleaning the flat so it will be nice when we come home. We then watched the final stage of the Dubai Tour – it was a great stage, with Mark Cavendish winning the final stage and winning the overall as well! DSC06056 We then made a nice spinach, ricotta, pine nuts, and cheese pie for lunch, with a simple salad. My friend Sam came over for lunch and to watch the football on TV. We watched the north London derby and then most of the Chelsea match before me and Sofi had to leave for the airport. After arriving late (we landed at 23:45), we got to the house, turned on some heaters and crawled into bed. We had a lie-in this morning (until 09:00) and then had some porridge before heading to the supermarket to get our supplies for the week. Once we got home, we had a small lunch, built our bikes, and headed out for a 55 km ride. The ride was really nice, and was an opportunity for me to cycle with my power meter outside, and for Sofi to test her new Rapha jersey! We both love cycling together and it’s been a while since we did it in shorts and under the warm sun 🙂 We decided to enjoy the sunshine until sunset, but having a little fika stop on the way back as well – we need to make the most of our opportunity to get some vitamin D. DSC06060 DSC06064 DSC06083 DSC06093 20150208_172347 Dinner was a yummy tomato soup, and now it’s time to unwind watching some TV 🙂 Tomorrow we have a nice undulating 60 km ride planned, as a final preparation for cycling Sierra Espuña on Tuesday (1500 m over 25 km 😀 ). We’ll post an update in our mid-week catch up. We hope you all have had a nice weekend, and enjoy your upcoming week! /Jason and Sofi

Walnut, Parmesan and Spinach Pasta Sauce

This pasta sauce is so easy to make, but it is so delicious. This is a pasta dish which will make you love every bite and wish you could go on eating for days 🙂

We had this with tricolore pasta, which is pasta that looks like the Italian flag: green, white, and red! The green pasta was spinach pasta, the white pasta was regular pasta, and the red pasta was beetroot pasta. Continue reading

Mid-Week Catch Up – Week 2

So what has happened so far in week 2?

We both started working again today after our Christmas holiday. Not easy getting up at 6 when you are used to sleeping for much longer. We managed to do so anyway and Jason started his morning with a yoga session. I will try to join in tomorrow morning 🙂 Normally I am too sleepy the first 20 mins after I wake up to do yoga on an empty stomach.

The last few days we were off from work we just relaxed, took some nice walks and spent as much time together as possible.

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The view from Ramberget

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As I have written in a previous post, I injured my leg when I was out running at Christmas. I only need to rest my leg for a while, but I really don’t like not being able to run. I have been able to go cycling though and that was good. As long as you stay active in some way it is OK. Everyone should prioritise training in some way. It doesn’t need to be 4 times a week, but you will feel so much stronger physically and mentally if you exercise regularly. It can also help you avoid catching colds.

We have bought many different vegetables this week to use in different dishes. We like to eat varied and some people probably think that is difficult when you eat vegetarian, but it is not!

We will try to write a mid-week post every week from now on to show what we have eaten so far during the week. We do not have time to write a full recipe for each dish, but we wanted to show you what you could eat to eat varied. We will post a recipe for some dishes and if you want us to write a recipe for any of the dishes we talk about in this post you can just ask us 🙂

So, what have we eaten so far?

On Sunday we made a delicious pie, very similar to the one we made at Christmas, with kale and cheese. We did not use walnuts this time though and we made a gluten-free pie crust. We used soy flour, buckwheat flour and corn flour.

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On Monday we made an asparagus soup with bread croutons. So easy and quick, but so good!

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On Tuesday we made pasta 🙂 We bought artichokes that we boiled and used in a pasta sauce. Even if it took some time to make the pasta, dinner was ready in less than 40 mins. Making your own pasta really doesn’t need to take too long. You can use the dough straight away if you want, it doesn’t need to rest for 20 mins. It is better if it does but if you are too hungry you can skip it. That is what we did and it was still delicious.

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Today we made some quick vegan Asian food: crispy sesame-seed-covered tofu and some other Asian flavours. Dinner was done within 30 mins which was good because we were both very hungry 🙂

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We’ll try and add a couple of recipes this week. Enjoy reading!
/Sofi

 

Tortellini with a Tomato, Courgette and Truffle Sauce

A new year and a new pasta dish 🙂

We both love filled pasta and although it takes some time to make it is worth spending some time in the kitchen when the finished pasta is so good. We have been making our own pasta for a year now and homemade, fresh pasta is always so much better than bought pasta (even fresh pasta from shops). It is also so much fun to do together so, if you have the time, invest in a pasta machine and make your own 🙂

We used 2 different ways of folding the tortellini in this recipe and the inspiration for the second example is taken from the cookbook “Simply Italian, Cooking at Home with the Chiappa Sisters”.


Ingredients Serves 4
Cooking time: 1 h 15 mins

  • 300 g durum flour
  • 4 eggs (1 for the filling)
  • 125 g fresh spinach
  • 50 g parmesan
  • 3 cloves of garlic
  • 3 tbs bread crumbs
  • 15 vine tomatoes
  • 1 courgette
  • 25 g butter
  • 50 ml cream
  • truffle oil
  • salt
  • pepper

  1. To make the pasta, see the steps here.
  2. To make the filling for your tortellini:
    1. Put 2 cloves of garlic, the spinach, 1 egg and the parmesan in a food processor and blend until it is finely chopped.
    2. Add the bread crumbs to the mixture and mix well.
    3. Add salt and pepper to taste.
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  3. Chop the courgette in small cubes.
  4. Chop 2 cloves of garlic.
  5. Fry the courgette and garlic in some butter in a frying pan for 5-10 mins.
  6. Cut the vine tomatoes in smaller pieces. Add them to the courgette in the frying pan and fry for another minute.
  7. Remove the frying pan from the heat while you do the tortellini.
  8. Roll out your pasta sheets using a pasta machine or by hand.
  9. Cut out 5 cm circles of the pasta sheets. (You can use a cup to do this.)
  10. Don’t cut too many circles at once because they will dry out quickly.
  11. Place a teaspoon of filling in each circle (if you have too much filling it will be difficult to fold the tortellini) and fold the tortellini as follows:
    1. Fold the circle in half to make a half-moon shape.
      DSC057472. Squeeze the edges together tightly and flatten the half-moon shape. If the dough is too dry to seal, put some water around the edge of the circle.
      DSC057483. Fold the two ends together to form a ring. Make sure you firmly squeeze the ends together,
      DSC057504. Fold down the top part of the tortellini to give it a nice shape.
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  12. You can also try to fold your tortellini in this way:
    1. Fold one side of the circle to the middle.
      DSC057522. Do the same thing with the other side. This side should slightly overlap the first side.
      DSC057533. Begin to pinch the circle together, starting at the end of the folded part of the circle.
      DSC057544.  Continue pinching the circle together all the way to the top.
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  13. Let your tortellini dry for 10 mins on a drying rack, that makes the tortellini hold its shape when you boil it.
  14. Boil the tortellini for 3-4 mins in salted water in a large saucepan.
  15. Turn on the heat again for your courgette and tomatoes.
  16. Add some salt, pepper and truffle oil.
  17. Add the cream and let it simmer on a low heat until your tortellini is ready.
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  18. Place some tortellini on a plate and add the sauce.
  19. Serve with a light salad.
  20. Enjoy!
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Homemade Pesto Pasta

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

Spinach and Ricotta Cheese Cannelloni

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