Pasta with Creamy Cheese Sauce - Pasta med krämig ostsås

PASTA WITH CREAMY CHEESE SAUCE

Pasta med krämig ostsås

Serves 4

8.8 oz macaroni, fresh or dried

1 tablespoon olive oil

8.8 oz streaky bacon

1 cup regular milk

8.8 oz mascarpone cheese

3½ oz grated Cheddar cheese

salt, pepper

2 fresh rosemary sprigs

Preheat oven to 392F.

Boil the macaroni until al dente and pour off the water. Mix the pasta with olive oil. Cut the bacon in pieces, fry until crisp and set aside.

Mix pasta, milk, mascarpone and half of the grated Cheddar in a saucepan. Flavor with salt and pepper and heat it all through. Finely chop the rosemary and add half of it to the sauce. Pour it all in an oven-proof pan and sprinkle with remaining cheese and rosemary. Bake in the middle of the oven for 10 to 15 minutes. Basically macaroni and cheese I should imagine. So good.

Enjoy!

Bella

Chili-Marinated Drumsticks with Parmesan Potatoes - Chilimarinerade kycklingben med parmesanpotatis

CHILI-MARINATED DRUMSTICKS

WITH PARMESAN POTATOES

Chilimarinerade kycklingben med parmesanpotatis

You can make the dip sauce in advance and store cool until serving.

Serves 4

1 lb 15 oz chicken drumsticks

1 lb 15 oz boiled new potatoes

10.6 oz cherry tomatoes,

different colors

2 tablespoons olive oil

1 teaspoon salt

some black pepper

2 tablespoons finely chopped parsley

0.6 cup grated Parmesan cheese

Marinade:

0.2 cup sweet chili sauce

0.2 cup chili sauce

3 tablespoons rapeseed oil

1½ tablespoons Chinese soy sauce

Bean dip:

1.7 oz butter

1 can beans, Cannellini type, 

approx 14 oz

approx 2 tablespoons creme fraiche

3 tablespoons finely chopped

green herbs of your choice

2 tablespoons grated Parmesan cheese

2 teaspoons fresh lemon juice

1 teaspoon salt

some black pepper

Topping:

5.3 oz sugarsnaps

Decoration:

lemon zest

green herbs

Preheat oven to 392F.

Trim the drumsticks. Mix the ingredients for the marinade and leave the drumsticks in for at least 30 minutes. Take them up and drain. Place the drumsticks in a paper-lined roasting pan and cook in the lower part of the oven for about 25 minutes. Take them out.

Spread out the potatoes between the drumsticks in the pan and lightly crush each with a fork. Spread out the tomatoes. Drizzle with oil and add salt and pepper. Chop the parsley and sprinkle it over the surface together with grated cheese. Continue cooking just below the middle of the oven for 10 to 15 minutes.

Bean dip:

Brown the butter by melting it in a saucepan over medium heat until light Brown. Remove from heat, set aside and cool slightly. Rinse the beans carefully and drain. Mix until smooth together with creme fraiche and herbs. Gently add the butter in a fine stream while mixing continuously. Only use the clear butter. Add Parmesan, lemon juice, salt and pepper.

Trim the sugarsnaps and boil in lightly salted water. Pour off the water, take out the roasting pan and top with the boiled sugarsnaps. Decorate with lemon zest and herbs and serve with the bean dip.

Enjoy!

Bella

Lime Mousse - Limemousse

LIME MOUSSE

Limemousse

Serves approx 6

4 gelatin sheets

or 2 teaspoons gelatin powder

2 eggs, separated

0.3 to 0.4 cup powdered sugar

grated zest from 1½ lime fruits

approx 0.8 cup heavy cream

Decoration:

2 lime fruits

Soak the gelatin sheets in cold water for at least 5 minutes, or do as you normally do with the powder. Beat eggs and powdered sugar until really fluffy. The mousse is tart, and if you want it sweeter you use the larger amount of powdered sugar suggested. Turn in the lime zest.

Squeeze the gelatin sheets and melt them in the lime juice in a saucepan. Allow to cool to a syrupy mixture. Beat the egg whites until stiff in a separate bowl, and beat the cream until fluffy in another. Stir the gelatin into the not too cold egg yolks, mix in the cream and last the egg whites. 

Divide the mousse in serving glasses and place cold to set for 2 to 3 hours or overnight. Decorate with thinly sliced lime.

Enjoy!

Bella

Red Lentil Lasagna - Lasagne med röda linser

RED LENTIL LASAGNA

Lasagne med röda linser

Serves 4 to 6

2 carrots

7 oz squash

1 onion

3 garlic cloves

3 tablespoons finely shredded basil

1 tablespoon olive oil

2 tablespoons tomato paste

0.8 cup dried red lentils

2 cans crushed tomatoes, 

each approx 14 oz

1.2 cup water

1 vegetable bouillon cube

salt, black pepper

chili flakes (can be omitted)

10.6 oz lasagna plates, preferably fresh

1.6 cup creme fraiche

1.2 cup ripe, grated cheese

1 mozzarella ball, 4.4 oz

Decoration:

parsley

Parmesan cheese

Preheat oven to 437F.

Peel and finely chop the carrots. Trim and dice the squash. Peel and finely chop onion and garlic. Sauté carrots, squash, onion, garlic and basil until smooth and glossy without coloring in a spatious frying pan with oil. Add tomato paste and fry for about 1 minute. Add lentils, crushed tomatoes, water and bouillon cube and simmer for about 10 minutes. Flavor to taste with salt and pepper and some optional chili flakes.

Grease an oven-proof pan, approx 8 x 12 inches. Alternate lasagna plates, tomato sauce, creme fraiche and cheese in the pan. Finish with a layer of tomato sauce and top with grated mozzarella. Bake just below the middle of the oven for 20 to 25 minutes. Decorate with parsley and Parmesan cheese.

Enjoy!

Bella