Italian, Pasta

Pasta with chilli and lemon pesto, soybeans and avocado

A very green and tasty pasta dish that saturates very well! (The recipe is inspired by a recipe in the magazine Buffé, from 2014.)

Serves 4

400 g spaghetti
250 g green soybeans
1 dl capers
3 avocados, peeled, pitted and diced
2 garlic cloves, crushed
2 green chillies, coarsely chopped
60 g pine nuts
4-5 basil sprigs
1 handful bunch of parsley
Finely grated zest and juice of 1/2 lemon
1 dl olive oil
75 g Parmesan cheese, grated

Cook the spaghetti according to the instructions on the package. Make the pesto by blending garlic, chilli, pine nuts, basil, parsley, zest and juice of lemon, olive oil and parmesan cheese in a food processor to a fine-grained paste. Mix the spaghetti, pesto, capers and avocado and serve!

Mediterranean, Salad

Salad Inspiration!

Here I will share with you some inspiration how to combine fresh vegetables into tasty salads. I haven’t mentioned any amounts in the recipes, just mix at will. It is hard to fail!

Goat cheese salad with beets and pine nuts

Goat cheese with pine nuts and beets is an unbeatable combination!

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Ingredients

Soft goat cheese, sliced
Beets, cooked, peeled and sliced
Pine nuts, fried in oil
Leaf salad
Olive oil
Balsamico

A green plate

Stir-fried broccoli is so crunchy and tasty, it’s like candy! Especially with a lot of sea salt sprinkled on it!

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Ingredients

Green bell pepper, sliced
Fresh green beans, stir-fried in oil
Broccoli, stir-fried in oil
Sea salt, sprinkled over

Tomato and mozzarella salad with pesto

With fresh grown tomatoes this salad is insanely tasty!

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Ingredients

Tomatoes, sliced
Mozzarella, sliced
Pesto (see recipe for regular pesto under Pasta with pesto and Mediterranean bean salad or goat cheese pesto under Walnut, parsley and goat cheese pesto with pasta potatoes and green beans)
Leaves from a sprig of basil
Olive oil, drizzled over

Stir-fried broccoli and green bean salad with goat cheese

I found a locally produced and really creamy salad cheese made from goat marinated in oil and herbs at the farmer’s market, which was really delicious. I can really recommend to look for such a cheese!

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Ingredients

Broccoli, stir-fried in oil
Fresh green beans, stir-fried in oil
Fresh goat cheese (preferably marinated in oil and herbs)
Leaf salad
Olive oil
Sea salt, sprinkled over

Apple and walnut salad with white beans

I really like tart apples. They go very well together with walnuts and green leaves!

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Ingredients

Cooked white beans
Apple, diced
Walnuts, fried in oil
Leaf salad
Olive oil
Sea salt
Black pepper, freshly ground

Greek salad

A classic that never goes wrong!

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Ingredients

Feta cheese
Red onion, thinly sliced
Olives
Cucumber, sliced
Tomatoes, cut into smaller pieces
Olive oil
Oregano

Mediterranean, Soup

Tomato soup with egg sandwiches with homemade lemon mayonnaise

This tomato soup is very hearty and tasty. Together with egg sandwiches with homemade lemon mayonnaise, which is so good, it becomes very fulfilling.

Serves 5

Tomato soup

1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic clove, mashed
1.5 kg crushed tomatoes
2 dl water
2 tsp ground paprika
2 tsp thyme
1 tsp herb salt
0.5 tsp ground black pepper
20 g chives, coarsely chopped
4-5 basil stalks, coarsely chopped
Oil for frying
Olive oil for serving

Heat oil in a pan and fry the onion, carrots, celery and garlic for a couple of minutes. Add the crushed tomatoes, water and the dry spices and boil for about 25 minutes, until the vegetables have become soft. Add basil and chives and blend it into a smooth soup with a hand blender. Serve the soup with olive oil curled over and together with egg sandwiches with homemade lemon mayonnaise (recipe below).

Lemon Mayonnaise

1 egg yolk
1.5 dl sunflower oil
1 pinch of herb salt
1 tbsp lemon juice

Bring all ingredients to room temperate. Whisk together the egg yolk, salt and lemon juice. Add the oil dropwise with constant whipping until all the oil has been incorporated. Add it very slowly in the beginning so it doesn’t curdle.

Italian, Pasta

Spaghetti with red sunflower seed pesto, olives and black beans

Pesto in any variety is so good! Here comes a red version with sunflower seeds which is very tasty. The olives adds a nice flavor to the dish and the beans makes it more fulfilling.

Serves 6

400 g spaghetti
460 g cooked black beans (drained weight)
130 g mixed olives
150 g sun-dried tomatoes
2 dl sunflower seeds
10 sprigs of basil
2 dl olive oil (use the oil which the dried tomatoes were in and add olive oil so it will be 2 dl in total)
75 g Parmesan cheese, grated
2 garlic cloves
Oil for frying

Cook the spaghetti according to the instructions on the package. Fry the sunflower seeds in oil until they become golden brown. Blend basil, dried tomatoes, sunflower seeds, parmesan, garlic and olive oil in a food processor to a paste. Mix the red pesto with the spaghetti and stir in the olives and beans.

Lasagna and gratin, Mediterranean

Eggplant gratin with goat cheese

If you like eggplant and goat cheese, this recipe is a must try! To avoid that the gratin becomes too watery you can salt the eggplant or slightly fry before it is used, but I prefer the more efficient method below:

Serves 5

1 onion, chopped
2 garlic cloves, crushed
800 g crushed tomatoes
1 tsp herb salt
0.5 tsp ground black pepper
700 g eggplant (about 2-3), sliced lengthwise into about 1/2 cm thick slices
400 g soft goat cheese, sliced
4-5 sprigs of basil, coarsely chopped
Oil for frying

Heat the oven to 200 °C. Heat the oil in a saucepan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add the chopped tomatoes, salt and pepper and simmer for about 15 minutes. Place a layer of eggplant slices in an ovenproof dish, followed by a layer of tomato sauce and a layer of goat cheese. Repeat this two more times and gratinate it in the oven for about 35-40 minutes, until it is bubbling and the cheese is browned. Sprinkle the gratin with basil and serve it with rocket salad with olive oil curled over.

Italian, Pasta

Pasta with pesto, tomato and feta cheese

This is a very easily prepared and super tasty dish! Pasta with pesto is very tasty in itself, and mixing it with feta cheese and tomatoes will not make it worse! The recipe was inspired by a dinner I was treated at my friend Lina’s place. Eat the dish as it is or serve it with a green salad or a bean salad as in the picture (it is a ready-made salad from Coop with green soy beans, white kidney beans, black beans, carrot, lemon, olive oil, parsley, salt and pepper.)

Serves 4-5

400 g pasta (such as liguri or risoni or similar)
1 batch of pesto, according to the recipe under Pasta with pesto and Mediterranean bean salad
250 g cherry tomatoes, halved
150 g feta cheese, diced

Cook the pasta according to the instructions on the package. Make the pesto recipe according to instructions earlier in the blog. Mix the freshly cooked pasta with pesto, tomatoes and feta cheese. Eat and enjoy!

Italian, Pasta

Spaghetti with mozzarella, soy beans and basil

This is like candy! Mozarella which has started to melt, fruity flavors of olive oil and tomatoes, a light peppery tone and a touch of basil … Mmm!

Serves 5

400 g spaghetti
300 g mozzarella, cut into 2 cm cubes
200 g green soybeans
250 g cherry tomatoes, halved
1 dl olive oil
Leaves from 4-5 basil sprigs
2 tsp coarsely ground black pepper
1 tsp herb salt

Cook the spaghetti al dente according to the instructions on the package. Mix all the ingredients while the pasta is smoking hot.

Italian, Pasta

Pasta with pesto and Mediterranean bean salad

What would a vegetarian blog be without a recipe for pasta with pesto! So here comes my favorite recipe. To make the dish more fulfilling it goes very well together with a bean salad with olives. This is a feast!

Serves 4

400 g spaghetti
1 batch of pesto (recipe below)
1 batch of bean salad (recipe below)

Cook the spaghetti al dente according to the instructions on the package. Mix it with pesto and serve together with the bean salad.

Pesto

10 basil sprigs
40 g pine nuts
60 g Parmesan
1 dl olive oil
1 garlic clove, crushed
1 pinch of herb salt

Blend all ingredients in a food processor into a smooth paste.

Mediterranean bean salad

1 dl each of three kinds of dried beans, for example, adzuki, kidney and mung beans
130 g olives, e.g. kalamata
0.5 dl olive oil
0.5 tsp herbal salt
1 pinch of ground black pepper

Cook the beans as directed on the packages. Mix them with the remaining ingredients.

Italian, Pasta

Pasta with chickpeas, herbs and chilli

This is a very tasty dish with herbal flavors and spiciness from the chilli. The garlic flavor is very nice despite the large amount. Also, a fruity olive oil and a good parmesan just adds to the goodieness!

Serves 5

500 g spaghetti
460 g cooked chickpeas (drained weight)
2.5 dl olive oil
6 garlic cloves, crushed
2 red chillies, finely chopped
30 g parsley
5 basil sprigs, chopped
1 handful bunch of oregano, chopped
0.5 tsp herb salt
1 tsp coarsely ground black pepper
75 g Parmesan cheese, grated

Mix the chilli, garlic and olive oil in a saucepan. Allow the oil to warm slowly over medium heat for about 12 minutes (it should not bubble). Cook the spaghetti according to the instructions on the package. Mix the spaghetti with the chilli- and garlic oil and stir in the Parmesan cheese until it melts. Stir in the chickpeas and all the herbs and salt. Serve the pasta topped with freshly ground black pepper.

Greek, Soup

Tomato soup with rice, feta cheese and basil

Crushed tomatoes simmered together with onion, garlic and spices always becomes so rich and tasty. If you add feta cheese and fresh basil to it, it becomes a feast for the taste buds! The basil may very well be varied with other fresh herbs such as thyme and oregano, or even mix all three!

Serves 4

2 dl brown rice, rinsed
2 onions, chopped
1 kg crushed tomatoes
2 tbsp tomato paste
2 garlic cloves, crushed
1 tbsp oregano
0.5 tsp salt
0.5 tsp ground black pepper
4 dl water
150 g feta cheese
4-5 branches of basil, chopped
Oil for frying

Fry the onions for a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste, water, rice and all the spices and boil for about 30 minutes until the rice is al dente. Serve the soup topped with crumbled feta cheese and fresh basil.