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 aloneĀ 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 šŸ™‚

JasonĀ has also taken our camera so I can’t take any nice food pictures šŸ™‚ 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 šŸ™‚

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,Ā if you have the time, invest in a pasta machine and make your own šŸ™‚

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:Ā 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 theĀ 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.
      DSC05736
  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 aĀ 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.Ā 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 squeezeĀ the ends together,
      DSC057504. Fold down the top part of the tortellini to give it a nice shape.
      DSC05751
  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 firstĀ side.
      DSC057533. Begin to pinch the circle together, starting at the end of the folded part of the circle.
      DSC057544. Ā 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 inĀ a large saucepan.
  15. Turn on the heat again for your courgette and tomatoes.
  16. Add some salt, pepper and truffle oil.
  17. Add theĀ cream and let it simmer on a low heat until your tortellini is ready.
    DSC05766
  18. Place some tortellini on a plate and add the sauce.
  19. Serve with a light salad.
  20. Enjoy!
    DSC05768

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 themĀ 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