Tag Archives: spinach

Spinach and Ricotta Tortellini

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.
Continue reading

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

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.
  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.
  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.
      DSC05756 DSC05757 DSC05758
  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.
  18. Place some tortellini on a plate and add the sauce.
  19. Serve with a light salad.
  20. Enjoy!

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

Yummy Beetroot Burgers

In the past we have tried to make different types of vegetarian burgers. In this recipe we have used few ingredients, but they all give lots of flavour and good texture to the burger. They are very quick to make since we use a food processor to mix the ingredients and then the burgers only need to fry for a few minutes on each side. What adds to your cooking time is if you make your own buns. We have put up a recipe on the blog that we use when we make buns.

We normally make all our bread ourselves since we want to know what is in the bread. When you make your own bread you use very few ingredients and you know there is no added sugar or other strange ingredients.

Ingredients Serves 6
Cooking time: 25 mins

  • 3 medium pre-cooked beetroots
  • 250 g chickpeas
  • 2 cloves of garlic
  • 1.5 red onion
  • 150 ml flour
  • 200 ml oats
  • 1 egg
  • 10-15 coriander leaves
  • 1 tsp lemon juice
  • pepper
  • salt
  • spinach leaves
  • 10 cherry tomatoes
  • 1 avocado
  • mayonnaise
  • 6 buns


  1. If you are making your own buns, see the steps here. (Remember that making your own buns will add to the overall cooking time.)
  2. Mix the beetroots, chickpeas, 1 onion, garlic, half the flour, half the oats, 1 egg and coriander leaves together in a food processor. (If you don’t use a food processor you need to chop the ingredients finely).
  3. Put the mix in a bowl and stir in the rest of the flour and oats.
  4. Mix in the lemon juice and the salt and pepper.
  5. Split the mix into 6 pieces. The mix will feel very loose and sticky, but it will hold together once cooking,
  6. Shape the pieces into balls and put them in a frying pan.
  7. Flatten the balls with a spatula.
  8. Fry them for a few minutes on each side.
  9. After they are done, put them on a plate.
  10. Chop the rest of the onion, avocado and cherry tomatoes.
  11. Put them in a bowl and add some lemon juice, salt and pepper to make a nice salsa.
  12. Take a bun and cut it in half.
  13. Spread some mayonnaise on the inside of each piece of bread.
  14. Put the beetroot burger on the bottom piece.
  15. Put some spinach leaves on top of the burger and the top piece of the bun.
  16. Serve the burger with the salsa.
  17. Enjoy!

Ramen Soup with Fried Tofu

Ramen is a Korean and Japanese noodle soup dish. You use a broth as a base and flavour it with soy sauce or miso. We love eating noodle soup and this is an easy soup to make, but it tastes delicious and it’s the perfect soup to make now that autumn is upon us.

Ingredients Serves 4
Cooking time: 1 hour

  • 275 g fine flour
  • half a teaspoon sea salt
  • 100 ml warm water
  • 250 g tofu
  • 2 cloves of garlic
  • half a chili
  • 100 g fresh spinach
  • 5 spring onions
  • 1-1.5 litres vegetable stock
  • sesame oil
  • 2 table spoons Japanese soy sauce
  • sesame seeds (toasted)

  1. Mix the salt and the warm water, and gradually add it to the flour in a mixing bowl.DSC04581
  2. Knead the dough for at least 10 min until smooth and elastic. You might need to add extra water. Put it in clingfilm to rest for 30 min or longer.
  3. Cut the tofu in smaller pieces. Fry them in sesame oil until golden and crispy.
  4. Prepare the soup. Chop the chili, garlic and spring onions. Fry them in sesame oil in a deep saucepan for 5 mins.DSC04592
  5. Add the vegetable stock and the soy sauce and let it simmer while you roll out the noodles.
  6. Cut the dough in 2 pieces.
  7. Sprinkle flour on a wooden surface.
  8. Roll out one piece using a rolling pin until the dough is 2-3 mm thick.
  9. Roll the dough to form a tube.DSC04602
  10. Use a sharp tool to cut the tube into strips, 5 mm wide.DSC04604
  11. Roll out the strips and put the noodles in a bowl.
  12. Sprinkle some corn flour on top and mix to keep the noodles from sticking together.
  13. Repeat with the other piece of dough. You need to cook the noodles right away to keep them from becoming dry.
  14. Cook the noodles in salted water in a large saucepan for 3 min.
  15. Add the spinach to your soup and turn off the heat.
  16. Strain the noodles and serve them in a bowl.
  17. Pour some of the soup on top of the noodles.
  18. Add some fried pieces of tofu on top and sprinkle some sesame seeds over the soup.
  19. Enjoy!
    Aviary Photo_130564894624828362

Spinach, Tomato, and Cheese Filo Pie

A quick and easy pie full of flavour. Ready-made pastry makes this meal quick to prepare and cook. Served best with a fresh salad.

Ingredients Serves 6
Cooking time: 40 mins

  • Pack of ready-made filo pastry
  • 150 g spinach (fresh or frozen)
  • 2 cloves of garlic
  • 1 onion
  • 2 medium/large tomatoes
  • 125 g mozzarella
  • 80 g hard cheese (such as cheddar)
  • Salt and pepper
  • 1 egg
  • Set the oven to 175°C

  1.  Chop the garlic and onion, and fry on a medium heat with the spinach, until soft.
  2. Chop the mozzarella and tomatoes, and grate the hard cheese.
  3. Place two layers of filo pastry in a small oven-proof dish, allowing the pastry to overhang the dish (to be folded on top later).
  4. Mix the egg and brush onto the uppermost layer of pastry.
  5. Place another layer of pastry on top.
    DSC04559 DSC04561
  6. Add the filling.
  7. Place two layers of filo pastry on top of the filling, ensuring to tuck it in on the sides.
  8. Brush with egg.
    DSC04566 DSC04568
  9. Place one more layer on top and fold in the overhanging pastry.
  10. Brush some more egg on top, and place in the oven for 20 minutes or until the pastry is golden brown.
    DSC04569 DSC04570
  11. Enjoy!


Spinach and Cottage Cheese Lasagne

A protein-rich lasagne that is still quite light at the same time. And it is even better the day after.

Ingredients Serves 8
Cooking time: 45 mins

  • Pasta sheets (fresh or dried)
  • Spinach
  • Tinned tomatoes
  • Cottage cheese
  • Parmesan (or other cheese)
  • Set the oven to 200°C

  1. If you are making your own pasta, see the steps here. (Remember that making your own pasta will add to the overall cooking time.)
  2. Cut the onions and garlic.
  3. Fry the onions and garlic until they are soft.
  4. Add the spinach and fry for a few minutes.
  5. Add the tinned tomatoes and fry for 5-10 mins.DSC04464
  6. Blanch the pasta sheets and dry each sheet with a tea towel before assembling.
    DSC04465 DSC04469
  7. Assemble the pasta sheets at the bottom of the dish.
  8. Add a layer of filling.DSC04466
  9. Layer more pasta sheets on top of the filling.
  10. Add another layer of filling.
  11. Add a final layer of pasta sheets.
  12. Top with parmesan.
  13. Place the lasagne in the oven and let cook for 25 mins.
  14. Enjoy!