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
cream
bouillon
black pepper
(tiny bit of salt)

Preparation:
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.

Tagliatelle with mushrooms and gorgonzola in the oven

This was my improvisation for lunch today. It came out perfect!

Ingredients (x2):
1 clove of garlic
160 g table mushrooms
200 g tagliatelle
olive oil
½ dl cream
some milk
basil
salvia
black pepper
salt
80 g gorgonzola cheese

Preparation:
Cook the tagliatelle in lightly salted water. While the pasta is cooking, start preparing the sauce. Cut half of the mushrooms into pieces of approximately 1,5 cm in diameter. Put the other half of the mushrooms into a mixer. Pour a bit of olive oil on the mushrooms that are going to be mixed and add a bit of salvia and basil. Mix until all the mushrooms have stopped looking like mushrooms.

On a pan, heat the chopped clove of garlic with olive oil and let it gain a more golden colour. Add the mushrooms cubes on the pan and fry them on high heat for about 6 minutes. Then add the other half of the mushrooms that you mixed with the mixer, the "paté". Add salt and black pepper. Keep on frying for at least 5 more minutes. Then significantly lower the heat and pour the cream on the pan accompanied with a bit of milk. Let the sauce cook while mixing it for most of the time.

When the tagliatelle are ready, pour the water off them. Add the sauce into the pan with tagliatelle and mix them well together. Check that the amount of spices is right. Pour the dish into an oven plate. Cut pieces of the gorgonzola and place them over the whole surface of the pasta.

Bake the dish in the oven at 180'c for some 7 minutes.

Mushroom fusilli

I have usually been doing this dish with tagliatelle, but due to my boyriend's kitchen experiments of one evening, I didn't have tagliatelle left anymore and I opted for fusilli. It was a good choice (these fusilli here are by a Dutch brand and their shape reminds me more or less of worms ;) I have made this with different kinds of mushrooms. Make sure your mushrooms are not poisonous!

Ingredients (x2):
180g tagliatelle, fusilli or another pasta
2 cloves garlic
300 g mushrooms
olive oil
cream (if you want it lighter, use milk instead)
a tiny bit of peperoncino
salt
pepper
parsley (fresh or dried, but preferably fresh)

Preparation:
Start boiling the pasta in abundant salted water. Chop one of the garlic cloves and cut half of the mushrooms into small pieces. Add the chopped galic clove on a pan and heat it, and soon after add the mushrooms you preciously cut into pieces. Fry the garlic and mushrooms for 5 minutes and add the spices (except the parsley) on the pan. During or after this pour the remaining garlic clove and remaining mushrooms together with the parsley into the mixer, and add a bit of olive oil. Mix these ingredients fine with the mixer in order to obtain a puré. Add this puré to the pan where the pieces of mushrooms are. Fry for a for more minutes. At the end add the cream or milk and lower then heat to below medium. Mix the sauce and take a few minutes of time until the sauce becomes more creamy. Pour the water off the pasta and mix it with the sauce. Serve with parmesan cheese.

Bell peppers with mushroom-leek and soy fillings

I have been completely absent in this blog for several weeks, and I am really sorry about that! I was working a lot of hours each week, and even if I did make yummy food worth posting here and I even took pics of them, I never got down to updating. Now I want to update more regularly again.

So, here goes. This is the recipe of what I made for lunch today, and it was praised by my bf and he smiled for a long time after the lunch. I think that is enough to describe how delicious it turned out!

Bell peppers with mushroom-leek and soy fillings

Ingredients (for 2-3 people):

3 bell peppers (any colour you like)

filling #1:

2,25 dl cooked rice
3,5 dl table mushrooms
1,5 tablespoons butter or margarine
½ a small leek
1,5 dl grated cheese
paprika spice
pepper

filling #2:

1,5 dl cooked rice
150 g grinded soy
1 small onion
pepper
aromatic salt OR salt + half a grinded vegetarian bouillon cube
1,5 dl grated cheese

Preparation:

Cut the bell peppers in halves horizontally. Remove their insides and wash them. Cook the bell peppers in salted water for 8 minutes. When cooked, remove the water from the pan and let the bell peppers vapour.

Prepare the filling #1: Cut the mushrooms into small pieces. Heat the butter in the pan and add the mushrooms into the pan. Fry the mushrooms for 5 minutes. Chop the leek finely and add it into the pan.

When they both look good and and the leek has become more yellow, add this mushroom-leek-mix into the rice. Spice it up and add one dl of grated cheese. Mix.

Prepare the filling #2: Fry the grinded soy on a pan and add the finely chopped onion into it. Add spices. The spicing can be rather abundant. Mix the grinded soy + onion with the rice. Add 1/4 dl of grated cheese into the mix.


Place the bell pepper halves into an oven mould and fill them with the fillings. Add what remains of the grated cheese on the filled bell peppers.

Bake them in an oven heated to 200'c for half an hour.