Friday, 7 January 2011

Wild macaroni

Ingredients (x4):
1 small-ish onion
350 g short pasta
around 200 g of champignons
200 g soy sausage (I can recommend the ones by Hälsans Kök for those who live here up North)
white vinegar
olive oil
black pepper
(tiny bit of salt)

Cook the pasta al dente and pour the water off it. Chop the onion and cut the sausage into small pieces. Put the onion and sausage into a pan with a bit of olive oil and roast them. Add a bit of white vinegar plus the champignons cut into slices and keep on roasting for a few minutes.

Then milden the heat and start adding bouillon gradually. Cook on mild heat for 15-20 minutes. At the end add the amount of cream that you prefer and add the pasta into the pan of the sauce. Mix them on mild heat for a while. Ready to serve.

Red chickpea soup

Ingredients (x 2-3):
1 onion
1-2 cloves of garlic
1 carrot
100-150 g frozen soup vegetables
3/4 tablespoon soy sauce
½ tablespoon red curry paste
½ (vegetarian) bouillon cube
3 tomatoes
1 abundant tablespoon of tomato puree
around 200 g of chickpeas
7 dl water
olive oil
a pinch of paprika powder and/or chili powder, rosemary, basil and oregano

Chop the garlic and onion. Cut the carrot into small cubes. Put these vegetables along with the soep vegetables into a pan with olive oil. Sauté them for a few minutes on mild heat. Then add salt, paprika and chili powders, as well as the soy sauce and the curry paste. Sauté the vegetables for a couple of more minutes.

Cut the tomatoes into small pieces and remove the green part. Remove the conservation water from the chickpeas. Add into the pan the tomatoes, the tomato puree, ½ bouillon cube, water and the chickpeas. Heat until the soup starts evaporating and then cook the soup on mild heat under cover for 20 minutes, mixing once in a while. Add the remaining spices during the cooking time.
It's a good idea to serve the soup with bread or grated cheese.