Course: Pasta & Pizza

One Pot Mushroom Pasta

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One Pot Mushroom Pasta
Prep Time 15 minutes
Cook Time 11 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 11 minutes
Servings
people
Ingredients
Instructions
  1. Put together all the ingredients and chop the parsley.
  2. Add all ingredient except the gated parmesan cheese in a pot.
  3. Let simmer under a lid for 10-15 minuter or until al dente.Stir every now and then. When al dente add the grated parmesan and stir it together.
  4. Serve on a plate thither with some bred.
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Lasagne

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Lasagne (veggie)
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. First you must cook the sauce bolognese
  2. oil in a oven form. add a thin layer with sauce bolognese.add a thin layer with cheese sauce on top of the bolognese.add pasta plates. then make the same until you have three layer of pasta plates. Add on top the last of the sauce bolognese.Cover it with grated cheese.
  3. Let it cook in the oven for 30 minutes at 180°C
  4. Let it cool down for 5 minutes. Serve with a salad and a good red wine.
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Oven baked aubergine, tomato & garlic salsa

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Oven baked aubergine, tomato & garlic salsa
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Chop the aubergine and the garlic. wash the tomatoesHeat up the oven to 160°C
  2. Add everything in an ovenproof dish add olive oil, salt and stir it to mix everything(If you have old olive oil from pickled dried tomatoes or similar that will be just fine. In this way you can use it and get rid of it at the same time).
  3. Insert in the oven for 50 minuter, take it out and stir it every 15 minutes.When you ca 20 minutes left start the pasta water and cook the pasta
  4. Add two tbsp of pasta water in the oven baked salsa and stir it.Drain the pasta from water and mix it in to the salsa.Simple and little work to create a fantastic dinner or lunch.
Recipe Notes

Serve this tasty salsa to your own choice of pasta, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!

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Aubergine-Involtini con mozzarella

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Aubergine-Involtini con mozzarella
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start by doing the Tomato sauce (the recipe you will find under sauces). The sause can as well be done the day before, if you are doing this please do not forget to heat it up before adding it in the form the day after
  2. Slice the aubergine in about 1 cm thick slices, You should count on 3 aubergine slices / person. Chop the onion, garlic, thyme and the rosmarin and the rest of the aubergine.Cut the mozzarella in sticks ca 3 x 1 cm and about 5-6 cm long
  3. Fry aubergine slices to a gold brown color, but before frying put them in a bowl with salt water for about 30 minutes. This makes so you do not need to use as much olive oil when you fry them. When fried put them aside and let them cool of
  4. Heat up a pan with olive oil and fry the onion and aubergine. Press in the garlics. Add the tomato purée, rosmarin, thyme and mix it together. season it with salt and pepper
  5. Apply the fried mixture with onion, aubergine and spices on the fried gold brown aubergine slices.Add one mozzarella stick on each of the fried aubergines and roll them together one by one
  6. Heat up the oven to 250°C.Add the tomato sauce in a oven form. Put the aubergine rolls on top of the sauce.Backe it in the oven for about 5 to 10 minutes
Recipe Notes

Serve with polenta as a main dish!

Aubergin-Involtini with mozzarella
Bon appétit !

 

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Cannelloni

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Cannelloni
Prep Time 1 hour
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 1 hour
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. For the Italian tomato sauceplease see link below:www.freja-thecat.com/italian-tomato-sauce-salsadipomodore
  2. Heat up the oven to 200°C
  3. Mix the spinach, ricotta and parmesan and season with salt and pepper
  4. Butter in an ovenproof form
  5. Fill the spinach-ricotta mixture in all pasta pipes
  6. Put the spinach-ricotta filled pasta pipes in one layer in the dish
  7. Cover the spinach-ricotta filled pasta pipe with the tomato sauce
  8. Place the mozzarella cheese slices on top
  9. Put the form in the middle of the oven for about 20 minutes
Recipe Notes

A really wonderful main dish which can be prepared the day before.

On the day your guests are coming just fill the pasta pipes and add the tomato sauce and mozzarella on top, and in with the rich in the oven. A good sallad and some bread works fine to this dish!

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Linguine with Lemon Sauce

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Linguine with Lemon Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Clean the lemon and grate its zest. Press the juice from half of the lemon, grate the parmasan cheese
  2. Start the water for the Linguine (pasta)
  3. Add ca 2 tbsp salt when the water boils
  4. Add the Linguine, when al dente, take it of the stove and remove the water
  5. Heat up a pan
  6. Melt the butter
  7. Add the grated lemon zest
  8. Add the white wine
  9. Let it simmer for a few minutes
  10. Add the cream and season it with salt and pepper
  11. Let the sauce simmer until it becomes thicker
  12. Add the Linguine
  13. Add the parmesan
  14. Add the lemon juice
  15. Mix everything good and serve at once
Recipe Notes

An easy quick meal which tastes as fantastic as it sounds! If you like some more parmesan you can of course grate some over it.

As so often, a good red wine and some bread fits perfect to this refreshing pasta dish!

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Spaghetti à la Freja

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Spaghetti à la Freja
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 200 g Spaghetti I use Barilla No. 7, 11 minutes
  • 20 pcs Cherry tomatoes cut in half
  • 1 pcs Onion cut in half and in slices
  • 2-3 clove Garlic cut in half and in slices
  • 1 pcs Chili cut in half and in slice, or use dry chili - it works as good
  • 1 l Water
  • Salt same quantity as cooking spaghetti the usual way
  • 1 bunch Basil
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 200 g Spaghetti I use Barilla No. 7, 11 minutes
  • 20 pcs Cherry tomatoes cut in half
  • 1 pcs Onion cut in half and in slices
  • 2-3 clove Garlic cut in half and in slices
  • 1 pcs Chili cut in half and in slice, or use dry chili - it works as good
  • 1 l Water
  • Salt same quantity as cooking spaghetti the usual way
  • 1 bunch Basil
Instructions
  1. Use a wide pan with a lid for cooking of this meal
  2. Cut the cherry tomatos in half
  3. Cut the onion, garlic and chili in half and cut them in fine slices
  4. Add the spaghetti, onion, garlic, chili basil and the salt in the pan
  5. Add the water
  6. Heat up under lid until it's cooking
  7. Reduce the heat and let it simmer for about 11 minutes(stir now and then)
  8. The water will evaporate during cooking and will look like this picture in the end.
Recipe Notes

This is one of the easiest pasta meals you can imagine, without stress about finishing everything at the same time.

Serve it with grated parmesan cheese and some bread.

If you do for more than 2 people the amount of water can be a little tricky. For 4 servings I recommend about 1.5 litre of water.

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