Course: Sauce

?Bolognese

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?Bolognese
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Chop one yellow onion, one chili and three garlic cloves.
  2. Cock the dried you meat in salted water for 10 minutes. When ready press all the water out from the soy meat.
  3. Heat up a pot and add in the chopped garlic, onion and the chili. When fried for a few minutes add some Italian spice mix.
  4. Add the soy meat, steer everything together. add tomato puree and steer once more and let it simmer for 2 minutes. Then add 1 dl red wine and mix it and let is simmer for 5 minutes.
  5. Add the caned tomatoes
  6. Add some more red wine. season the sauce with salt and pepper. let it simmer for 15 minutes.
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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 tomatoes Heat 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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Bolognese sauce

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Bolognese sauce
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Course Sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Chopp the onion, garlic and the chili
  2. Warm up the olive oil in a pan and fry the onion, garlic and the chili, stir for 2-3 minutes
  3. Add the soy meat and the red-wine and let it cook for 10 minutes
  4. Add the tomato purée, spices, pepper and salt
  5. Add tomatoes and let it let it simmer for about 45 minutes on low temperature. FATTO!
Recipe Notes

Serve this tasty “salsa” with spaghetti or penne of your choice, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!

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Beef stroganoff (vegan)

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* Beef stroganoff (vegan)
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Sauce
Cuisine European
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start with copping the red onion, shallot, garlic, red pepper and the veggie meat
  2. Fry the veggie meat (We used Soy steaks but seitan would fit as good)
  3. Fry the red onion, shallot, garlic, red pepper on low temperature until soft but do not burn it
  4. Add the tomato purée and the vite wine and let it simmer for 10 minutes
  5. Add tinned tomatoes the sliced veggie steaks, water, veggie bouillon, vegan Worcestershire sauce, vinegar, dry Sherry, sugar and season it with salt and pepper
  6. Steer it and let it simmer for 5 minutes
  7. Add the soy-creme, mix it together and let simmer on low temperature for 10 to 15 minutes. Voila it's ready to serve
Recipe Notes

Serve with rice.

Beef stroganoff with rice

Bon Appétit, Varsågod !

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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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Ratatouille à la Freja

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Ratatouille à la Freja
Course Sauce, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Sauce, Side dish
Cuisine French
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Heat up the olive oil in a pan
  2. Add the onion, garlic and chili
  3. Stir for a couple of minutes
  4. Add the zucchini and red pepper
  5. Let it cook for about 5 minutes (stir from time to time)
  6. Add the tinned tomatoes, herbs and the spices (after your fancy)
  7. Let it simmer under the lock for about 20-30 minutes (stir sometimes)
Recipe Notes

Serve with polenta, couscous, quinoa, rice…whatever really. Bon Appétit !

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Ramson Pesto

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Ramson Pesto
Course Sauce
Cuisine Italian
Prep Time 1 hour
Servings
people
Ingredients
  • 50 g Ramson leaf pick wild ramson in the forest. They can as well be bought but is quite expensive (at least here in Switzerland)
  • 25 g Pine nuts
  • 10 g Salt
  • 1 dl Olive oil
Course Sauce
Cuisine Italian
Prep Time 1 hour
Servings
people
Ingredients
  • 50 g Ramson leaf pick wild ramson in the forest. They can as well be bought but is quite expensive (at least here in Switzerland)
  • 25 g Pine nuts
  • 10 g Salt
  • 1 dl Olive oil
Instructions
  1. When picking the ramson be careful not to mix it up with "Lily of the Valley” which are dangerous to eat (you can die of its poison). It is not so hard to see, feel and smell the difference between ramson and Lily of the valley. The ramson leafs are thinner and have a dark green color on the upper side and a light green color on the other side. The feeling is like velvet and when you smell on it, it smells clearly garlic - please, watch out!
  2. When you have the ramson leaf at home clean them carefully and several times
  3. Put the pine nuts in a food processor and run it shortly until the nuts are becoming smaller
  4. Add salt, ramson leaf and olive oil
  5. Start the food processor and run it until you have the correct consistence and size of the pine nuts and ramson leave
Recipe Notes

Ramson pesto goes perfectly with cooked spaghetti, just use it like a "normal" pesto.
Serve with grated parmasan cheese on top, fresh bread and a glass of Italian red wine beside.
Buon Appetito!

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