This pasta is very easy to make and you only need a few ingredients that you usually have at home. I did this pasta dish as our Friday dinner, it was perfect! Burnt butter is just magical.
YOU NEED: 4 port.
400g spagetti pasta
150g butter, cut in pieces
4 cloves garlic, sliced thinly
250g brown mushrooms, sliced
A pinch of dry chilli flakes
6 sprigs thyme, fresh
2 tbsp lemon juice
sea salt and black pepper
Cook the pasta in a pot with a lot of salt and some olive oil. Cook to al dente. Drain and keep some pasta water in the pot, only so the pasta is a bit wet.
While the pasta is cooking, heat a large frying pan over high heat. Add the butter and garlic and cook for 1 minute or until the butter starts to foam.
Add the mushroom, chilli flakes, thyme, salt and pepper, and cook for a further 1 minute or until just tender. Lower the heat and add the lemon juice and gently toss around.
Divide the pasta between plates. Top with the mushroom, burnt butter sauce, thyme, and sprinkle with salt and pepper. Serve!
These are very delicious and beautiful fruit pastries with a wonderful cream cheese filling. Perfect to do when you have guest invited. They are super easy to prepare as you use store bought puff pastry.
Any type of fruit will work for these pastries, your choice! :)
1 package of puff pastry (about 250 g)
200 gram cream cheese, room temperature
3 tbsp sugar
1 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract or pulver
1 egg + 1 tbsp water for brushing
Preheat the oven to 200°C and line two baking sheets with parchment paper.
In a bowl beat cream cheese with the sugar, lemon zest, lemon juice and vanilla until creamy.
Unfold the puff pastry sheets onto a lightly floured surface. Use a round cookie cutter or a glass, cut out circles from the sheet of puff pastry.
Transfer the pastry circles onto the baking sheets. Lightly do smaller circular, about 0.5 cm from the edges then prick the centers of each pastry with a fork.
Spread a portion of the cream cheese mixture inside the border of each pastry then top with berries.
In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with sugar.
Bake the pastries for 15 to 20 minutes or until they’re golden and puffed.
Remove the pastries from the oven and allow them to cool before serving.
The secret to get the perfect crispy waffles is to have all ingredients really cold. And I also use soda water in the batter instead of still water and you add that just right before you cook the waffles.
Here is my original recipe for the waffle batter, but you can also flavour your waffles. Like adding chopped chocolate, grated coconut, ground hazelnuts, or cinnamon. Very easy if you would like to try something different.
But this time I made a super delicious blueberry sauce that is so easy to make. It turned out so good and I served it with some light whipped cream.
125 g butter, melted and cooled
2 dl cold milk
4 dl flour
2 cold eggs
1 tsp baking powder
3 dl cold soda water
3 dl fresh or frozen blueberries, if you’re using frozen, do not let them thaw first
3 tbsp tbsp lemon juice
3-4 tbsp light syrup
2 tbsp water
1/2 tbsp cornstarch (light maizena)
In a small saucepan, placed over medium-heat, add the blueberries, lemon juice and syrup. Bring to a boil.
In a small glas combine the cornstarch and water and whisk until smooth, gradually stir into the berry mixture.
Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened. Serve warm with waffles.
Whisk together milk, flour and eggs.
Add the baking powder, butter and the soda water.
Heat the waffle iron, add lightly some butter and bake the waffles until golden brown.
Serve with the blueberry sauce and light whipped cream.
My mom does the best spring rolls ever and I had never tried to make them myself as I always thought it was difficult, and that I couldn’t do as good ones as my moms. But last week I was just craving it so bad, and as I’m in Iceland and my mom is in Sweden I can’t get my moms spring rolls… So I decided to try it myself. I called mom and asked what I need to do. And I got surprised when it didn’t sound complicated at all.
So I went to the Asian store near Hlemmur, usually all citys have at least one ‘Asian store’. And they have everything you need. At least the soya sauces, the wrapping and the noodles etc.
And guess what, my spring rolls tasted as good as my moms. <3
YOU NEED: Makes around 25 rolls.
1 package of glass noodles, soaked in water for at least 30 min. (You can also cut them a little with a scissor as they are quite long).
500 g ground pork
0.5 dl oyster sauce
1 tsp white pepper
4 dl sliced cabbage
4 dl grated carrot
4 dl bean sprouts (you can usually find this in the ‘asian store’)
1 dl chopped spring onion
2 tbsp mushroom soya sauce
1 tsp fishsauce
1 package spring roll wrappers
oil for frying (about 8 dl)
Heat a deep pan or wok pan with 2 tbsp of oil. Add the pork and stir until it start to get some colour. Add the oyster sauce and white pepper and stir to combine.
When the pork is fried and no pink spots shows, add the soaked noodles and stir everything together.
Add all the vegetables, the cabbage, carrots, onions and the bean sprouts. It will seems to be overloaded but it will soak down as it cooks. Try to stir everything to a nice mix.
Add the mushroom sauce and the fish sauce, stir and taste. Add more sauce if needed.
Let the mixture cool before you wrap it in the spring roll wrappers.
Now for the wrapping:
Open the package of spring roll wrappers and put them on a your work space. Keep unused wrappers covered with a damp paper towel to keep from drying out.
To assemble the spring rolls, place wrapper in front, in diamond formation. Add about 3 tbsp of pork mixture to the lower half of the wrapper, fold the lower end of wrapper over mixture. Roll into a cigar shape, folding ends over as you roll. To seal edges, use beaten egg. Continue with all the mixture. (See a small video on my food Instagram to see how you fold them, link at end on the page).
Before you fry, make sure the oil is hot. Cook spring rolls on both sides until golden brown, about two to three minutes. Let them drain on paper towels. Serve with sweet chili sauce.
It feels so good to finally be home in my hometown Borås in Sweden. So nice to meet family and friends, been too long since I’ve been here.
Yesterday I met some friends and had a wonderful dinner at Viskans Vinbar had some delicious oysters and butter fried sole fish, so yummy!! After that we went to Vinci for some drinks, one of my favorite lounge places in Borås.
I’m staying here for 2 weeks and I don’t have anything planned really. Just gonna take the days as they come and enjoy. :)