Tomato Sauce for Many People - Tomatsås för många

TOMATO SAUCE FOR MANY PEOPLE
Tomatsås för många

If you are organizing a party for a lot of people you probably won't have the time to chop gazillions of onions for tomato sauce. That's why you cook this sauce by mixing everything together first, then shwoff down into the saucepan. Easy peasy.

Serves 6

1.3 lb tomatoes
1 large red onion
2 garlic cloves
1½ tablespoons Worcestershire sauce
1½ tablespoons tomato paste
tabasco
herbal salt


Split the tomatoes, red onion and garlic and mix together in a mixer or food processor. Pour it all in a saucepan and add remaining ingredients. Bring to a boil and simmer for about 5 minutes. Stir occasionally. Flavor to taste with herbal salt and tabasco and serve the sauce either hot or cold.

It can be a little watery when left for a while, and in that case just bring it to a boil again before serving.

If you double or triple this recipe you may need to adjust the cooking time. It should boil together more for the sake of the taste than for the texture.

Enjoy!

Bella

Chili Steak with Olive and Bean Salsa - Chilibiff med oliv- och bönsalsa

CHILI STEAK WITH OLIVE AND BEAN SALSA
Chilibiff med oliv- och bönsalsa

A good steak with taste of chili, served with an easy-made bean salsa, and dinner is ready in 15 minutes.

4 slices beef or entrecote
1 to 2 teaspoons powdered chili
1½ teaspoon salt
2 to 3 tablespoons butter or margarine

Olive and bean salsa:
1 can red kidney beans, 14 oz
10 green pimento-filled olives, sliced
10 black, pitted olives, sliced
1 finely shredded red onion
3 tablespoons olive oil
1 can crushed tomatoes, 14 oz
approx 0.8 cup canned corn
1 teaspoon powdered chili
1 teaspoon cumin


Start with the salsa. Rinse the beans in cold water and put them in a saucepan together with olives, red onion, olive oil, tomatoes and corn. Flavor with chili and cumin and leave the salsa while frying the meat.

Rub the steaks with a mix of salt and chili and fry them for about 3 minutes on each side.

Bring the salsa to a boil and flavor to taste. Serve with the steaks and boiled rice for those who want it. 

Enjoy!

Bella

Pasta with Tuna and Red Pesto - Pasta med tonfisk och röd pesto

PASTA WITH TUNA AND RED PESTO
Pasta med tonfisk och röd pesto

Canned tuna and homemade red pesto gives that special golden glow to the everyday pasta.

Serves 4

14 oz linguine pasta, tagliatelle or spaghetti
3½ oz black olives
2 cans tuna in water
9 oz cocktail tomatoes
1 3/4 oz grated pecorino cheese
fresh basil or parsley

Pesto:
2 to 3 red bell peppers
1 garlic clove
1 red chili fruit
4 sundried tomatoes
approx 0.4 cup olive oil


Pesto:
Split the bell peppers and remove all seeds. Put them on an oven plate, cut side down, and brush the other side with olive oil. Roast them in the oven at 480F for about 20 minutes until the skin is black. Allow to cool a Little, then rub the skin off. Chop garlic, chili and sundried tomatoes and mix with bell peppers and olive oil to a smooth pesto.

Boil the pasta.

Heat up a frying pan and warm up the pesto for a minute or so. Stir the pasta down into the pan and blend well. Add black olives, drained tuna, split tomatoes and grated cheese. Flavor with salt and pepper and place it all in a serving dish. Decorate with some fresh green herbs.

Enjoy!

Bella

Rhubarb Panna Cotta - Rabarberpannacotta

RHUBARB PANNA COTTA
Rabarberpannacotta


A dessert which is both delicious and easy to make, with the taste of rhubarb and vanilla.


4 to 6 small glasses


5 gelatin sheets
14 oz tender rhubarbs
1 vanilla pod
0.8 cup water
0.4 cup sugar
1 cup heavy cream


Decoration:
boiled rhubarbs
lemon balm or mint




Soak the gelatin in cold water for 10 minutes.


Peel and cut the rhubarbs in thin slices. Split the vanilla pod open lengthwise and scrape out the seeds. Boil water, vanilla pod, seeds and sugar, add the rhubarbs and boil until tender for about 4 to 6 minutes. Take up the pod. Reserve about 0.4 cup of the boiled rhubarbs and mix the rest to a smooth sauce. Put this in a saucepan, add cream and bring to a boil.


Squeeze out all the excess fluid from the gelatin sheets and let them melt in the cream mixture. Divide in glasses and store cold for about 2 hours. Top with the reserved rhubarb mixture and decorate with lemon balm or mint leaves.


Enjoy!


Bella

Chicken Fillets in a Creamy Tarragon Sauce - Kycklingfiléer i gräddig dragonsås

CHICKEN FILLETS IN A CREAMY TARRAGON SAUCE
Kycklingfiléer i gräddig dragonsås


A perfect dish to make when you feel a little lazy but still want to serve something festive and delicious. Put whole chicken fillets in a pan, whip up a delectable sauce from yogurt, cream, Dijon mustard, honey and tarragon (and some other bits and bobs) and spread it on top. With some onion and tarragon chopping, this dish takes about 15 minutes to prepare, and then you just have to pop it in the oven. That's all folks!


Serves 6 - 8


6 - 8 chicken fillets
1 bunch fresh tarragon
1½ teaspoon dried tarragon
1 middle-sized onion
3 garlic cloves
5 tablespoons Dijon mustard
2 tablespoons Japanese soy sauce
2 tablespoons honey
3 tablespoons veal fond
2 tablespoons chicken fond
2 cups Russian yogurt
1 cup heavy cream
2 tablespoons flour
a few drops of soy color for the sauce




Heat the oven to 350F.


Finely chop onion and garlic. Save 2 - 3 tarragon sprigs for later and finely chop the rest.


Stir yogurt with cream, soy sauce, mustard, veal fond, chicken fond and honey. Sift the flour into the mixture, ½ tablespoonfuls through a sieve, and beat by hand to remove any lumps. Last, stir in tarragon, onion and garlic plus the dried tarragon. If you want a darker sauce, add a few drops of soy color, and remember the sauce darkens somewhat in the oven (and you don't need to add salt or pepper).


Put the chicken in a greased oven-proof pan. Pour the sauce over the chicken and spread it out. Put the reserved tarragon sprigs on top and press them down. Put in the middle of the oven and cook for 60 - 75 minutes. If you put the fillets tightly together they may need 75 minutes, otherwise 60 should be enough.


Serve with accompaniments of your choice.


Enjoy!


Bella

Fresh Pineapple Sorbet - Fräsch ananassorbet

FRESH PINEAPPLE SORBET
Fräsch ananassorbet


Party it up with a fresh, tempting pineapple sorbet!


Serves 4


3 tablespoons sugar
5 tablespoons water
fresh juice from 2 lemons
14 oz crushed pineapple in its own juice
1 egg white


For serving:
2 passionfruits




Mix sugar, water and lemon juice in a saucepan. Bring to a boil and simmer for a few minutes until slightly thickened. Remove saucepan from heat and cool completely. Mix the sugar syrup and crushed pineapple with juice until well blended, or you will get unpleasant "threads" in the sorbet.


Beat the egg white until stiff and fold it into the pineapple mixture. Now, if you have an ice cream maker like I do, you process the batter in the machine for about 20 minutes, then store in the freezer for at least 2 hours. If you don't have a machine, put the sorbet in a can with a lid and store in the freezer for about 3 hours. Stir occasionally to avoid the ice crystals from forming.


For serving:
Take out the sorbet about 20 minutes before serving and decorate with passionfruit.


Enjoy!


Bella

Mango Fromage with Meringue Crumbles - Mangofromage med marängsmul

MANGO FROMAGE WITH MERINGUE CRUMBLES
Mangofromage med marängsmul


Serves 4


14 oz frozen, diced mango, thawed
juice from 1 lime
2 gelatin sheets = 1 teaspoon powdered gelatin
2 egg yolks
0.2 cup sugar
0.8 cup heavy cream


Decoration:
4 meringues
2 passionfruits


For serving:
whipped cream if wanted




Mix mango and lime juice until smooth with the help of a hand mixer or in a food processor. Soak the gelatin sheets in cold water for at least 10 minutes.


Beat egg yolks and sugar until fluffy. Beat the cream in a separate bowl. Heat up the mixed mango lightly in a saucepan. Take up the gelatin sheets and squeeze out all excess fluid. Put them in the saucepan and dissolve on low heat, stirring continuously. Remove from heat and fold the mango mixture into the egg-sugar mixture. Add cream. Divide the mixture into serving bowls or cups and store cold for about 2 hours.


For serving:
Decorate with crumbled meringues and passionfruit pulp. Top with some whipped cream or serve separately, if you want.


Enjoy!


Bella