Stikkordarkiv: basilikum

Middag, Pasta, Vegetar

Vegetarlasagne med spinat & ricotta

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Vegetarlasagne med ricotta og spinat

(english text below)

Denne vegetarlasagnen er inspirert av en oppskrift jeg fant på nettet, laget av en av mine store helter; Jamie Oliver. Han brukte masse purre og løk og mixet det med ricotta, og resultatet er en søt og god smak på sausen. Jeg har brukt samme fremgangsmåte her, men har gjort om en del på resten. Jeg synes resultatet ble veldig bra; en god og mild middagsrett uten kjøtt. Veldig godt med litt nybakt brød og en enkel salat.

spinach, passionforlimeIngredienser:

  • 2 rødløk, skåret tynt
  • 3-4 purre, skåret tynt
  • 250 g fersk spinat
  • ca. 400 g ricotta
  • 2 x 125g bøffel mozarella, revet i småbiter
  • ca.1200 g tomata passata, eller bokstomater
  • 2-3 fedd hvitløk i tynne skiver
  • fersk (eller tørket) oregano
  • masse fersk basilikum
  • 100-125g fersk revet parmesan
  • lasagneplater- jeg brukte tørre, men bruk gjerne ferske hvis du finner dem. Da må tomatsausen kokes godt inn så det ikke blir for mye væske.

ricotta_passionforlime

To do:

I en stor kjele, stek hvitløken på middels varme i masse olivenolje i ca 1 minutt. Hell over tomaten. Kok sausen i 1/2 times tid. Tilsett oregano, salt, pepper og en klype sukker, og kok litt til. Smak til. Sausen skal smake godt! Den skal være ganske flytende, så tilsett gjerne 1/2 dl vann for å få den litt tynnere. Tørket pasta trenger litt ekstra væske for å bli gjennomkokt.

Stek løk og purre i olivenolje på svak varme til mykt og gjennomsiktig- ca. 15 minutter. Bland inn basilikum, spinat og ricotta og smak til med salt og pepper.

I en stor lasagneform, legg lagvis: tomatsaus, lasagneplater, ricotta, halvparten av mozarellaen, tomatsaus, lasagneplater, ricotta, tomatsaus, så tilslutt; lasagneplater og resten av tomatsausen. Topp formen med resten av mozarellaen og parmesan.

Stekes på 180°C midt i ovnen i ca 45 min. til godt stekt og kantene er litt crispy.

vegetar_lasagne_passionforlime

passionforlime_lasagne

Vegatarian lasagne:

This is inspired by a dish by Jamie Oliver I found online. All the leeks give this dish a sweet flavor, and the ricotta and mozzarella makes a mellow, comforting dish. I have added some ingredients and altered the dish to my liking, and I think it turned out really nice. Serve with some bread and a simple salad.

Ingredients:

  • 2 red onions, thinly sliced
  • 3-4 leeks, thinly sliced
  • 250 g freh spinach
  • approx. 400g ricotta
  • 2 x 125g buffalo mozzarella, torn into small pieces
  • approx. 1200g tomato passata
  • 2-3 sliced garlic cloves
  • fresh (or dried) oregano
  • lots of fresh basil
  • 100-125g fresh grated parmesan
  • lasagne sheets- I used dried, but use fresh if you can find it. I that case, the tomato sauce needs to boil without a lid for a while longer so most of the liquid disappears.

To do:

In a large pot, fry the garlic in lots of olive oil for a minute, then add the tomato. Boil for approx 1/2 hour. Add the oregano, salt, pepper and a pinch of sugar, then boil some more. Taste the sauce. It should taste irresistible!

Fry the leeks and onion in a large frying pan until soft and sweet, about 15 minutes. Mix in the basil, spinach and ricotta, add salt and pepper and taste.

In a large lasagne-pan, layer the ingredients like this: tomato sauce, lasagne, ricotta-mix, half the mozzarella, tomato sauce, lasagne, ricotta-mix, tomato sauce, lasagne, then the rest of the tomato sauce. Top with the rest of the mozzarella and the parmesan cheese.

In the oven on 180°C for 45 miutes, or until crispy on the edges.

lasagne_passionforlimeEnjoy!

-Line

Lunch, Middag, Pasta, Vegetar

Plain and simple pasta arribiata

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The easiest and best pasta-sauce ever, and a long time friend

This is what I make when I feel really un-inspired, or when the fridge is empty and the food stores are closed. I always try to keep it boiling for around half an hour to make the sweet, deep taste of the tomatoes come through. Also, boiling the tomatoes for this long, increases the lycopene content and making it more healthy in many ways. The only down side is that the vitamin-C level decreases, so sometimes I add raw cherry tomatoes just before serving. Or you can just have a salad on the side or a kiwi for dessert 😉

Arribiata_passion_for_lime

How to:

  • a couple of cloves of garlic (fresh)
  • lots of chopped chili
  • some chopped onion if you have
  • some nice quality tomato paste if you have

fry gently in olive oil until translucent

  • add a glass of tomato passata or a couple of tins/cans of tomatoes
  • lots of fresh or dried herbs; oregano, thyme, basil (if fresh, leave the basil and oregano til the end of the cooking-time)
  • a pinch of sugar
  • salt and pepper

Boil for as long as you wish. The longer you boil, the deeper the tomato-taste.

  • swirl some nice peppery olive oli on the top before seving

Serve with pasta (I normally use penne, but spaghetti was all I had when making it this time), lots of grated parmesan and pepper. If you have a nice chili-oil, I would put that on the table as well. Some people (like me) just can’t get it hot enough 😉

Easy_spicy_arribiata_passionforlime

 

Enjoy!

-Line

Kjøtt, Middag

Spicy meatballs in tomato sauce

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Small spicy meatballs in a tasty tomato sauce

This makes a large portion of meatballs, but I always freeze half the quantity. The first half we had for dinner a few weeks ago, with pasta and lots of grated parmesan. Today, I didn’t feel like cooking, so I took the pre-made meatballs out of the freezer in the morning, and reheated them in the oven in the afternoon, mixing in big chunks of mozzarella and lots of basil leaves. I made an easy rucola salad- mixing it with lemon-scented olive oil and Maldon salt and pepper, and heated up some frozen baguettes. Easy, tasty, delicious!

Spicy meatballsMeatballs

  • 1 kg minced meat
  • 1 egg yolk
  • 3 Tbsp breadcrumbs
  • 1,5 tsp salt + pepper
  • 1 tsp dried paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin seeds, ground in a pestle and mortar
  • chopped oregano, rosemary and thyme, or dried if you don’t have fresh.

Mix all the ingredients, then mix in the meat. Make small meatballs with wet fingers, then brown them all over in a frying pan with olive oil (a few at the time). When browned, put in the pre-cooked tomato sauce and cook until ready.

Tomato sauce

  • 1 clove of garlic, gently fried in olive oil
  • about 1 kg tomato passata, or whole cherry tomatoes from a box or tin, organic if possible
  • a pinch of chilli
  • salt and pepper
  • a pinch of sugar
  • a couple of teaspoons of balsamic vinagre
  • some organic vegetable stock, I use the one from Renee Voltair

Let all the ingredients boil carefully with a lid on for an hour or so (you might need to add a bit of water so it doesn’t dry out). Then add:

  • fresh oregano
  • fresh basil
  • a swirl of good olive oil

Taste the tomato sauce and check for seasoning.

Add the meatballs.

Serve with rice, pasta, potato wedges, as tapas or in a baguette.

spicy sandwich

Enjoy!

-Line