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!

Italian, Risotto

Mediterranean risotto

Risotto is so good! And mixed with grilled vegetables it is even tastier!

Serves 4

4 dl risotto rice
2 bell peppers, cut into bite-sized pieces
1 zucchini, sliced
290 g marinated artichokes in oil (drained weight), cut into wedges
1 onion, finely chopped
2 dl white wine (alt. 2 dl water)
8 dl water
75 g Parmesan cheese, grated
2 tsp herb salt
1 tsp coarsely ground black pepper
Olive oil for frying and grilling

Preheat the oven to 225 °C. Mix bell peppers, zucchini and olive oil in an oven-proof dish and roast them in the oven for about 15-20 minutes, or until slightly browned. Heat oil in a large pot and fry the onion for a couple of minutes. Add the rice and wine. Bring to a boil and simmer until the wine is absorbed. Add a little water at a time so that the rice is just covered by water and cook according to cooking time on the rice package. Stir every now and then. Finally, let the water completely absorb. Remove the pan from the heat and stir in the parmesan until it has melted. Then stir in salt, pepper, grilled vegetables and artichokes. Serve the risotto with a bean salad!

Italian, Soup

Italian lentil soup

There are many good recipes on Kung Markatta’s homepage! Here is my version of their Italian lenticchie soup. It’s a very rich soup with delicious flavors of root vegetables, mushrooms and herbs!

Serves 6

3 dl dried green lentils
1 carrot, sliced
1 parsnips, sliced
2 celery stalks, sliced
250 g champignons, sliced
1 onion, coarsely chopped
1 leek, sliced
2 garlic cloves, crushed
500 g crushed tomatoes
7 dl water
2 tbsp thyme
2 tsp herb salt
1.5 tsp ground black pepper
1 handful bunch of parsley
Oil for frying
Grated Parmesan cheese and olive oil for serving

Heat oil in a pan and fry all the vegetables and onions for 5 minutes. But include the garlic only the last minute. Add lentils, chopped tomatoes and water and boil for about 25-30 minutes. Add parsley and blend the soup with a hand blender. Serve it with grated Parmesan cheese and olive oil curled over.

Italian, Pasta

Creamy garlic pasta

Cream, cheese, garlic, parsley and spaghetti … I die…

Serves 4

500 g spaghetti
3 garlic cloves, crushed
3 dl cream
75 g Parmesan cheese, grated
1 handful of parsley, chopped
1 tsp herb salt
0.5 tsp ground black pepper
1 pinch of ground white pepper
1 pinch of ground nutmeg
Oil for frying

Cook the spaghetti according to the instructions on the package. Heat the oil in a pan. Fry the garlic for half a minute. Add cream, salt, black and white pepper and nutmeg and let simmer for 5-10 minutes. Remove the pan from the heat and stir in the parmesan until it melts. Finally stir in parsley and the spaghetti.

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

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.

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!

French, Pie

Cheese pie with asparagus and pumpkin seeds

A pie which gives a feeling of summer with the fresh asparagus, crunchy pumpkin seeds and a creamy eggs with cream, parmesan and cheddar cheese.

Serves 4

Pastry

75 g butter
1.25 dl curd
3.5 dl whole wheat flower
2 tbsp cold water

Filling

4 eggs
3 dl cream
1 dl milk
250 g asparagus, cut into 3 cm long pieces
1 dl pumpkin seeds
80 g parmesan cheese, grated
80 g cheddar, grated
0.5 tsp herb salt
0.5 tsp ground black pepper
0.5 tsp ground white pepper

Heat the oven to 200 °C. Mix butter, curd and flour into a crumble in a food processor. Add water and mix quickly to a dough. Whisk together eggs, cream, milk, salt and pepper. Spread asparagus, grated cheese and pumpkin seeds in the pre-baked pie shell and pour over the egg mixture. Bake the pie in the oven for about 25 minutes or until golden brown. Serve it with a salad!

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, Risotto

Chanterelle Risotto

Chanterelles are so good, and so is risotto! Therefore it is a very good idea to combine them. With this recipe the risotto will become both creamy and al dente, and get a nice tangy taste from the crème fraiche.

Serves 4

3 dl risotto rice, rinsed
30 g dried chanterelles (or about 250 g fresh)
1 onion, chopped
1 liter water
65 g rocket salad, coarsely chopped
1.5 tsp herb salt
0.75 tsp ground black pepper
2 tbsp butter
1 dl crème fraiche
100 g parmesan, grated

Fry mushrooms and onion in butter for a few minutes. Add the rice and about 4 dl water. Let the water boil away, then add 3 dl water. Repeat again and stir occasionally. Let the total cooking time be 20 minutes. Remove the rice from the heat and stir in the parmesan, crème fraiche, rocket, salt and pepper. Serve with fried green asparagus.