Tag Archives: tomato

Goat’s Cheese Pie on a Tuesday Night

Hello everyone!

Jason is in Spain this week, cycling in the sunshine. He will probably write a nice post tomorrow about what he has been up to the last few days. That leaves me alone for the week and I have to cook for myself. Cooking for yourself and alone¬†is not nearly as fun as cooking together, which we tend to do most days. Tomorrow a friend will come over though and I will cook something nice for us ūüôā

Jason¬†has also taken our camera so I can’t take any nice food pictures ūüôā However, I wanted to share my pie that I had today because it was delicious!

As always when Jason is away I make food that he doesn’t like or can’t eat. Today I made a goat’s cheese pie. I love goat’s cheese. Jason is unfortunately allergic to goat’s milk and doesn’t like it anyway. So I take the opportunity to eat it while he is away. Continue reading

Tortellini with a Tomato, Courgette and Truffle Sauce

A new year and a new pasta dish ūüôā

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 ūüôā

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!

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

Chanterelle Mushroom Ravioli with a Creamy Tomato Sauce

Today I decided to make something with mushrooms again for lunch. This time of the year it is one of the best things to cook with. I decided to use chanterelles. You can find so many chanterelles in the forests in Sweden right now.

Making this ravioli is fairly easy but it takes some time, which is perfect now that I have time off work (autumn break). This was the perfect lunch, so much flavour!
SInce Jason is still in Italy I need to eat as many mushrooms as possible before he comes back ūüôā (Jason is allergic). Continue reading

Breaded Tofu with Roasted Vegetables and Tomato Salsa

We love tofu, and enjoy it cooked almost any way. Jason even likes it raw… But one of our favourite ways to cook tofu is to make breaded tofu!

At the moment there are lots of carrots available, as they are in season, so we bought three different types of carrot and some parsnip to roast. Roasted vegetables are something nice to eat in the autumn, as the warmth of the food is nice during the colder months.

Ingredients Serves 4
Cooking time: 40 mins

  • 500 g tofu
  • 100 ml flour
  • 2 eggs
  • 200 ml bread crumbs
  • Salt, black pepper, chili powder
  • 8 medium-large carrots
  • 4 parsnips
  • 1 red onion
  • 4 cloves of garlic
  • 2 medium-large tomatoes
  • Quarter of a red pepper
  • 200 ml chopped/tinned tomatoes
  • Olive oil
  • Butter
  • Dried rosemary
  • Set oven to 200¬įC

  1. Peel the carrots and parsnip.
  2. Cut the vegetables into equal-sized pieces and put them on a baking tray. (Put some baking paper on the tray first, to make cleaning easier.)
  3. Cut half the onion into large pieces and put on the baking tray.
  4. Crush two cloves of garlic and put on the baking tray.
  5. Pour oil onto the vegetables and sprinkle some dried rosemary and sea salt on top.
  6. Put the vegetables in the oven for 20-30 mins, until soft and coloured.
  7. Put the tomatoes, red pepper, and the rest of the onion and garlic cloves into a food processor and mix well.
  8. Add the chopped tomatoes and mix again.
  9. Pour the mix into a small saucepan and put on a low heat.
  10. Cut the tofu into large chunks.
  11. Prepare three bowls.
  12. Put the flour in one bowl, beat the eggs in the second bowl, and mix the breadcrumbs, salt, black pepper, and chili powder in the third bowl. (We usually use 1.5 tsp salt, 2 tsp black pepper, and 1 tsp chili powder, but start with less and try the mix before adding more to suit your tastes.)
  13. Put a piece of tofu in the flour, and turn it so that the piece is covered.
  14. Put the piece in the eggs and cover.
  15. Quickly take the piece of tofu from the eggs to the breadcrumbs and turn until covered.
  16. Repeat for the remaining pieces.
  17. Put a large knob of butter in a frying pan and put on a medium-high heat.
  18. Once the butter has melted put the tofu in the pan and fry each side until golden. (You may need to fry half the pieces at a time, depending on the size of your pan.)
  19. Once the vegetables and tofu are finished, take the salsa off the heat.
  20. Serve the tofu, vegetables, and salsa on a plate.
    Breaded Tofu
  21. Enjoy!

Quick Tomato Pasta

Today when we came home from work we were both really tired, but at the same time we wanted to make something nice for dinner. Usually when we feel like this we cook¬†something that doesn’t involve too many¬†ingredients. Making your own pasta when you are feeling tired and just want to eat might not sound very tempting to most people, but since we know how nice it is to have fresh pasta we still make the effort. The longer you cook your sauce, the more flavour you get from it, so making the pasta really only adds an extra 5 min.

We started the sauce at the same time we started doing the pasta so the sauce could reduce for a while. If you have plenty of time, you can cook the sauce for longer and prepare the pasta later on.

Ingredients Serves 2
Cooking time: 35 min

  • 200 g flour (fine flour)
  • 2 eggs
  • 1 red onion
  • 4 cloves of garlic
  • 1 tin of chopped tomatoes
  • 300 g vine tomatoes
  • 150 g olives
  • 2 tbs capers
  • salt
  • pepper
  • olive oilDSC04756

  1. Make your pasta dough and leave to rest, see the steps here.
  2. Chop the garlic and onion.
  3. Fry them in olive oil in a pan until soft (about 5 min).
  4. Cut the tomatoes in half and add them to the pan.
  5. Fry for a few more minutes before adding the tinned tomatoes.
  6. Season with salt and pepper.
  7. Turn down the heat and let the sauce reduce for at least 10 min.
  8. Add the chopped olives after about 5 min.
  9. Roll out your pasta sheets.
  10. Use either a pappardelle roller or fold the sheets and cut them into strips using a sharp tool.
    DSC04769 DSC04772
  11. Put the capers in the sauce.
  12. Boil the pasta in a large pan of salted water for 2-3 min.
  13. Strain and rinse the pasta.
  14. Put the pasta back in the pan and stir with some olive oil.
  15. Serve the pasta in a bowl and add the sauce on top with some more olive oil and pepper.
  16. Enjoy!