A Taste of Autumn – Creamy Chanterelle Pasta

The other day, a dear colleague surprised me with a generous gift of freshly picked chanterelle mushrooms. These golden treasures instantly inspired me to create something simple yet full of flavor – a delicious chanterelle pasta. The recipe is perfect for a cozy evening and makes a wonderful vegetarian meal. With just a few ingredients, the earthy richness of the chanterelles really shines through.

Cooking this dish while listening to the joyful sounds of my kids playing in the garden made the experience even more delightful. It's one of those moments when food, nature, and family come together in harmony, and the result is pure bliss on a plate.

Ingredients:

200g fresh chanterelle mushrooms, cleaned

300g pasta 

2 cloves garlic, finely chopped

1 onion, finely chopped

200ml cream (or a plant-based alternative for a vegan version)

50g butter (or olive oil for a vegan version)

Fresh thyme (optional)

Salt and pepper to taste

Parmesan cheese (optional)

Method: 

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving some of the pasta water for later.

2. Melt the butter in a large pan over medium heat. Cook the chopped onion and garlic until they are soft and fragrant, then set them aside. Next, add the chanterelle mushrooms to the pan and sauté them for approximately 5-7 minutes, until all the liquid has evaporated. Return the onion and garlic to the pan, and continue to sauté until the chanterelles are golden and tender. Finally, season with salt, pepper, and thyme to taste.

3. Pour the cream into the pan and let it simmer for a few minutes, allowing the flavors to meld. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.

4. Add the cooked pasta to the sauce and toss until the pasta is coated in the creamy chanterelle mixture.

Taste and adjust seasoning if necessary.

For an extra touch, sprinkle with grated Parmesan cheese before serving. Enjoy this comforting meal while it’s hot, with a side of fresh salad or bread if desired.

Simple, Flavorful, and Comforting

This chanterelle pasta is more than just a meal – it's a celebration of simplicity, nature, and the little joys of life. The rich, creamy sauce perfectly complements the earthy, nutty flavor of the chanterelles, making it a great vegetarian option. With just a handful of ingredients, it’s quick and easy to prepare but packed with flavor.

I enjoyed cooking this with the peaceful background of life unfolding around us! 

 Enjoy!

A Perfect Everyday Trick – Quick Macaroni and Yesterday's Pasta Sauce

Sometimes, everyday cooking is about being clever and making the most of what you have. When I opened the fridge and found yesterday's pasta sauce, inspiration struck – why not give it a new life? With just a bit of double cream and a pinch of salt, it became creamy and even tastier than the day before. I boiled quick macaroni, which was ready in just three minutes, and mixed them straight into the sauce. The result? A simple, quick, and incredibly delicious way to use up leftovers – and the kids loved it!

Ingredients

Leftover pasta sauce (around 4 dl)

1 dl double cream

A pinch of salt (adjust to taste)

250g quick-cook macaroni

Method:

1. Heat the pasta sauce in a saucepan over medium heat. Add the double cream and stir until the sauce becomes creamy. Season with a pinch of salt if needed.

2. Cook the quick macaroni according to the package instructions – it usually takes around 3 minutes. Drain the water when done. Mix the macaroni directly into the sauce until evenly coated, and serve immediately.

Tips:

This dish is a perfect way to reduce food waste and turn leftovers into something exciting. Feel free to add a sprinkle of grated cheese on top for extra flavor!

Enjoy!

 

Spaghetti with fried aubergine and feta cheese

Ever have those lazy days when you're craving pasta but don't want the hassle of making a tomato sauce? Well I do. This spaghetti with fried aubergine and feta cheese is a simple yet incredibly satisfying dish that's sure to become a favorite for those relaxed evenings when you just want something comforting. 

Ingredients:

 250g spaghetti

1 large aubergine (eggplant), cut into cubes

150g feta cheese, crumbled 

1 onion, chopped 

black olives, chopped 

oil 

Salt and pepper to taste 

Fresh basil leaves for garnish (optional)

Method:

1. Cook the spaghetti according to the package instructions. Drain and set aside.

2. While the spaghetti is cooking, heat a generous amount of oil in a large frying pan over medium heat. Add the cubed aubergine and fry until golden brown and tender together with the chopped onion. Once the aubergine is cooked. 

3. Add the cooked spaghetti to the frying pan with the fried aubergine and onion. Toss everything together until well combined, adding olive oil if needed to prevent sticking.

4. Crumble the feta cheese over the spaghetti and aubergine mixture, and gently toss to incorporate. Sprinkle the chopped olives on top. Season with salt and pepper to taste, and garnish with fresh basil leaves if desired.

Serve the Spaghetti with Fried Aubergine and Feta Cheese hot, and enjoy the delightful combination of flavors and textures!

 Enjoy!

Creamy Mushroom Pasta

Last weekend, as the weather couldn't quite decide whether to be hot or cold, we found ourselves cozied up indoors, relishing the opportunity to cook a meal together. We settled on a creamy mushroom pasta that promised warmth and satisfaction on a temperamental day.

Ingredients:

 300g pasta of your choice, I am using spaghetti

300g mushrooms, sliced

2 cloves garlic, minced

1 onion, chopped

half a pepper, chopped

half a zucchini, chopped

4 sun dried tomatoes, chopped  

200ml heavy cream

3 tbsp olive oil

1 tbsp tomato puree

Salt and pepper to taste

herbs and spices to taste: dried parsley, dried basil, paprika

Fresh basil for garnish

Grated Parmesan cheese (optional)

Method:

 1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

2. In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauteing until softened and fragrant. Add the sliced mushrooms to the pan, cooking until they are golden brown and tender. Add rest of the vegetables and cook until soft and golden brown. Then add tomato puree. 

3. Pour in the heavy cream, stirring gently to combine with the mushrooms. Allow the sauce to simmer for a few minutes until it thickens slightly. Season the sauce with salt and pepper to taste, adjusting as needed. Add the spices to taste.

4. Add the cooked pasta to the pan, tossing until it is evenly coated with the creamy mushroom sauce. If the sauce seems too thick, you can loosen it with a splash of reserved pasta water.

5. Serve the creamy mushroom pasta hot, garnished with freshly basil and grated Parmesan cheese if desired.

As we enjoyed each bite of the creamy pasta, we felt comforted by its simple goodness. The sauce was rich and smooth, blending perfectly with the earthy taste of the mushrooms. Even the kids couldn't get enough!

With the rain softly falling outside, we found happiness in cooking together. Throughout the weekend, we cherished these moments of togetherness and the joy of cooking as a family. 

I promised the kids they could help out more often. Of course, they wanted to do the chopping, much to a mother's dismay 😊

 Enjoy!

Pasta with sausage and vegetables - recipe

Sometimes we go through the day so quickly and in such rush I don't have time to pick up toddler from nursery and have food ready when come home. That means I have to cook after while he play a little more. I tried one day to make this fast recipe and it turned out actually really nice.

Ingredients:

Half cup double cream

2-3 tbsp tomato pure

Toscana mix blend

2 pieces sun-dried tomato

1 cup frozen vegetables

2 chicken sausages 

Pasta of choose, 1 cup

Oil 

Method:

1. Cut the sasauge and as to a pain together with the vegetables with few tbsp oil.

2. Brown a little and add spices and salt. Add the pure and cream and let it come to a boil. Then let it simmer for 20 minutes.

3. Serve with green salad. Toddler approved by eating two bowls. Happy mummy ;)

Enjoy!

Milk stewed macaroni and chicken meatballs - recipe

Eating pasta every week inevitably leads to requests from both my toddler and hubby for dishes that stray from the usual red sauce fare. I must admit, after a few weeks, even I start to crave something different.

So today, I decided to revisit a childhood favorite from my school days: milk-stewed macaroni (stuvade makaroner och köttbullar) and meatballs. It was a dish I adored back then, and seeing how well it was received by both my toddler and baby, I'm resolved to include it more often in our meal rotation. 

Back in school, we often enjoyed husmanskost, a term that encompasses traditional Swedish home-cooked fare. Fond memories of those meals inspire me to explore more recipes from Swedish cuisine, building a collection that I hope will be cherished by my children in the future.

Husmanskost refers to traditional Swedish home-cooked food, characterized by simple, hearty dishes made from locally sourced ingredients. These meals often include staples like potatoes, meat, fish, and root vegetables. Husmanskost dishes are typically comforting and satisfying, reflecting the rustic and wholesome nature of Swedish cuisine. Common examples include meatballs, herring, pea soup, and various potato-based dishes like hash or mashed potatoes.

Ingredients:

4-5 dl macaroni 

6-7 dl milk

1 cup water

1 dl double cream

Salt, pepper nutmeg to taste

Method:

1. In a non-stick pan, bring the milk, water, and double cream to a gentle boil. Season to taste with salt, pepper, and nutmeg. Add the macaroni to the mixture, then reduce the heat and simmer slowly until the sauce has thickened and the macaroni is tender. Stir frequently to prevent sticking.

2. Serve the milk-stewed macaroni with your choice of meat. Personally, I find meatballs and ketchup to be the perfect accompaniment to this comforting dish. It's a combination that never fails to satisfy.

Enjoy this nostalgic and comforting meal, and here's to creating more culinary memories inspired by the flavors of Swedish cuisine! 

Enjoy!

Spagetti with this lovely cheese sauce and toscan dip spice blend works heavenly together. Today hubby craved a white pasta as he was tired of the red pasta he declared. So we made up a version together. He cooked the spaghetti, I explained that we needed to make a cheese sauce so he grated cheese. After max 30 min, it was all put together. The taste is so rich and flavourful, thanks to this lovely dip blend. I bought it from the oil and vinegar shop.

Ingredients:

Spaghetti, boiled according to package

2-3 tbsp oil

2 tbsp flour

1-2 cup grated cheese

1 cup milk

Toscana dipper spice mix to taste

1 tsp grated nutmeg

Salt and pepper

Olive oil to taste

Method:

1. Boil the spaghetti according to package, drain it and sprinkle over some of the spice mix.

2. Add flour, oil and milk in a deep pan and mix well to prevent flour to become lumpy on medium/high heat.

3. Add the cheese and mix well until it has melted and the sauce thicken a bit. Add salt, peppar, spice mix to taste. 

4. Once sauce is done, mix it with the spaghetti and sprinkle some dried herbs over and some grated parmesan cheese over. You will love this rich, yet simple vegetarian meal, I promise!

Enjoy!

Toddler Lunch and Snack Ideas

Having a toddler in the house that loves his food has made me thinking of various meals that I can offer without it getting to repetitive . I try to to make new meals almost everyday so that he can enjoy something new and tasty everyday. I feel that by giving him new flavours everyday it has made him less fuzzy and open for new ideas and tastes. So here follows different meal ideas of what I give him.

Lentil and sweet potato mash. Boil them together and season with mustard seed, ground ginger, garlic, coriander and cumin. 

Oven baked french fries and fish fingers 

Orzo pasta mixed with a pasta sauce, topped with grated cheddar cheese.  Pasta sauce is made on a mix of marinara sauce mixed with fried minced meat and vegetable. 

Mini star pasta mixed with a minced meat pasta sauce. Sauce is made by cooking a pasta sauce with carrots, onions, various vegetable and minced meat and then processed to a smooth puree. 

Lentil stew with rice. The stew is cooked by boiling the lentils until soft. Seasoned with mustard seed, paprika powder, mild curry powder, coriander, cumin and dried parsley. Salt and pepper. Process the stew until it is smooth. Add a handful of uncooked rice and a friend medium onion and let it simmer until thick. 

                           

Snack: chopped strawberries and blueberries. Try to give these before they are out of season.

Snack: boiled egg

                            

Toast sandwich with avocado spread and a chopped egg, seasoned with paprika powder

                               

Enjoy!

Vegetarian pasta with tomato sauce and cream - recipe

Pasta is very versatile and can be made in different shapes and forms and be complemented with hundreds of different sauces. For that reason we make it quite often in our household, especially when the outcome is completely dependent on ingredients available at home. 

Husband made a quick pasta sauce yesterday and it was delicious and tomatoey. He made a lot so we had leftovers of sauce. Clever me who loves using leftovers, decided to use the sauce but alter it so it becomes a complete different one for today's taste buds. What ingredients did i use? Creme fraiche and double cream, they were also leftovers!

Ingredients:

Half aubergine, chopped

Half zucchini, chopped

Red paprika, chopped

Big onion, chopped

1 tsp dried parsley

1 tsp garlic powder

1 tsp paprika powder

Salt and pepper to taste

1/2 tsp herbe de provance

1 jar of Dolmio tomato sauce

Olive oil

1 table spoon creme fraiche

2 table spoons of double cream

Boiled pasta twists

Method:

1. Wash all vegetables and chop them in preferable size. Brown them in a sauce pan with few table spoons of olive oil on medium heat.

2. Add the tomato sauce and add a jar of water to get extra liquid and the remaining sauce stuck in the jar. Let it come to a boil and let it simmer for 30 mins until sauce has reduced and thickened. Served with pasta twists for yesterday.

3. For today's alternation: put the leftover sauce in a pan and the leftover cream fraiche and double cream and mix well until the sauce is fully creamy. Let it simmer on low to medium heat for 15 minutes and serve with boiled pasta twist or any other pasta shape of choice.

It became very creamy and tasty this way and i will definitely try it again.

Enjoy!

Penne Pasta with a Vegetable and Meat Sauce - Recipe

Aguilar Segura olive oil

I love pasta in all form and shape. Family, on the other hand, prefer penne, so last week I cooked penne pasta with a lovely vegetable and meaty sauce. It is quite easy to do and my mum used to always come home during her lunch and make it for us. I loved to come home and smell that lovely aroma in the entrance and couldn't wait to drop my school bag and stuff to go to kitchen and have a big plate of penne pasta with some cheese grated on top, yummie.

For this dish, I decided to use the Aguilar Segura olive oil which are made out of homegrown Picual and Hojiblanca olives. It has a lovely and intense flavor. Husband was given 2 bottles of this delicious olive oil and it made the dish so tasty. 

Serves: 4

Ingredients:

150-200 g minced meat

1 cup of frozen sweet corn

1 cup frozen peas

1 cup diced carrots

2 small onions, diced

1/2 celery, diced

3 tbsp tomato puree

2 tbsp ketchup

dried parsley

salt and pepper
4 pieces of sun dried tomatoes

few table spoons of olive oil Aguilar Segura (Homegrown Picual and Hojiblanca olives)

Method:

1- Brown the minced meat on medium heat in few tbsp of a good quality olive oil.

2- Once the meat is browned, add all the vegetables and stir well. Let them fry for few minutes and add 1 glass of water. 

3- Once the meat sauce comes to a boil, add the seasoning, tomato puree and ketchup, mix well. Bring down the temperature to low heat and let it simmer for about 35 minutes. Boil the penne at the same time according to the instructions on the package.

4- Once both the meat sauce is done and the penne is al dente, mix them in a pot and let it rest for about 15 minutes so that the paste is well done. Then serve with a green salad or on its own.

Enjoy!

Spaghetti Bolognese - Recipe

I enjoy experimenting with recipes, personalizing them by adding extra ingredients or using substitutes. Yet, some recipes are perfect as they are, like the authentic Spaghetti Bolognese. Although traditionally wine is used, I prefer to substitute it with beef stock and omit the pancetta for a truly delicious Italian meal.

Spaghetti Bolognese

Ingredients:

2 tbsp olive oil

6 rashers of chopped pancetta

2 large chopped onions

3 crushed garlic cloves

2 chopped carrots

1 stick of celery

1 kg minced beef

2 glasses of red wine

2 x 400 g cans of chopped tomatoes

2 bay leaves

Salt and pepper to taste

800 g dried tagliatelle

Grated Parmesan cheese to serve

Method:

1 - In a saucepan, heat the oil and sauté the bacon over medium heat until it turns golden. Add the onions and garlic, cooking until they soften. 

2 - Then, raise the heat, add the minced beef, and cook until it's browned. Add the wine, bring to a boil, and allow it to reduce by about one-third. Mix in the tomatoes, carrots, and celery, then lower the heat.

3 - Cover the saucepan with a lid and let it simmer for 1 to 1.5 hours, stirring occasionally.

4 - Cook the tagliatelle according to the package instructions, top it with the bolognese sauce, and garnish with grated Parmesan cheese.

Enjoy!

Spaghetti Bolognese with Vegetables - Recipe

I relish having a delightful Spaghetti Bolognese midweek, even though it traditionally takes a few hours to prepare. That's why I prefer my own version, which strays from the authentic recipe and doesn't require hours of slow cooking. I wouldn't dare mention this to any Italian chef, particularly in Bologna, the birthplace of Bolognese sauce.  

I've read that Italian chefs are appalled by the global variations of the original recipe. They adhere to a standard set by the Bologna Chamber of Commerce in 1982.  

However, arriving home from work between 5-6 pm doesn't leave much time for slow cooking. That's why I've devised a delightful recipe that only takes about 35-40 minutes to make. :)

Ingredients:

500 ml tomato sauce with onions and basil (use a good quality one like Loyd Grossman)

200 grams minced meat (use more if you prefer it meatier)

1.5 cups mixed frozen vegetables (peas, carrots, and sweet corn)

3 cm leek, chopped

1/2 orange bell pepper, chopped

1 tsp dried parsley

1 tsp paprika powder

1 tsp 7-spice mix (available in Asian specialty stores)

Salt and pepper to taste

500 g spaghetti (cook according to the package instructions)

Process:

1- Brown the minced meat in a saucepan with 2 tablespoons of olive oil. 

2- Add all the vegetables and spices, mix well, and sauté everything together for about 3 minutes. 

3- Add the tomato sauce and 200 ml of water. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 35 minutes.

4- During the last 10 minutes of simmering, cook the spaghetti so it’s ready at the same time as the bolognese sauce. 

Enjoy!

Pasta with creamy coconut chicken curry sauce - Recipe

Today, I whipped up a deliciously creamy pasta with a coconut chicken curry sauce. Back when I lived in Sweden, my girlfriends and I would often make this dish and absolutely loved it. It's the perfect comfort food when you're craving something creamy but not too heavy. I find myself making this dish frequently when I'm alone and in need of a quick yet satisfying meal. 

I've come across comments online suggesting that the combination of pasta and curry sauce might sound unusual, even a cultural clash. However, I find the flavors beautifully complement each other. The addition of coconut milk lends a creamy texture and rounds out the curry taste, toning down the intensity of the spices.

Yesterday, when family came to visit, we enjoyed a lovely picnic in the park. Needing something quick to prepare, I opted for my fast food pizzas. Using store-bought pizza bases, I topped them with squash, bell peppers, mushrooms, tomatoes, chicken, and onions. They turned out absolutely delicious!

With some diced chicken leftover from yesterday, I decided to create this creamy pasta with curry sauce for today's meal. The recipe is simple to prepare and doesn't require much time to cook. It's a delightful dish that's sure to please the taste buds!

Serves 4

Ingredients:

500g pasta of choice (I used twist pasta)

3 chicken breasts, diced 

2 tablespoons vegetable oil

1/2 squash,diced

1 red bell pepper, diced

3 small scallions (any onion can be used instead), chopped

1/4 cup of sweet corn

1 can of coconut milk, 400ml

1 tablespoon curry powder

2 tea spoons thai red curry paste (Sainsbury's)

Process:
1- Start by cooking the pasta according to the instructions on the package.

2- Heat 2 tablespoons of vegetable oil in a large pan and add the diced chicken and let it cook until golden brown. then, add the squash, bell pepper, sweet corn, scallions and curry powder. Fry everything together over medium heat until evenly cooked.

3- Add the coconut milk and thai red curry paste. Let it simmer for 15-20 minutes until the curry sauce has reduced slightly to a creamy and thick consistency. 

4- Serve the curry sauce with the pasta.

Enjoy!

Delicious Lasagna & Fresh Green Salad - Recipe

Yesterday, I was craving something truly delicious and creamy, so I immediately thought of making lasagna. It was also a family request, so lasagna it was! I went to buy lasagna sheets and tomato sauce since I didn't have enough time to make my own tomato sauce from scratch (which I usually do, and that will be a topic for another blog post). This is a recipe I always turn to when I want to whip up a quick yet scrumptious lasagna, paired with a fresh green salad. I hope you'll give it a try!

Serves 4

Ingredients: 

12 Lasanga sheets

For the Meat Sauce:

500g tomato sauce (I'm using onion and garlic tomato sauce from Iceland)
Ca 300  minced beef
2 tablespoons of olive oil
1/3 bell pepper
A small onion (I also had a small piece of aubergine and leek, which I also used in the tomato sauce)

Spices to use for extra taste in the tomato sauce: 

1/2 teaspoon of :

• smoked paprika
• black, rose, white pepper mix
• ground garlic
• herbes de provence mix
• dried parsley
• dried basil
• sea salt

(All spices should be used to taste, this is how I like it best in my tomato sauces)

Bechamel Sauce (white sauce):

 Ca 700 (1 pint) semi-skimmed milk

pinch of grated nutmeg

1,5 tablespoons of plain flour

1 tablespoon of butter (not in the picture)

salt and pepper to taste

grated cheese, ca half cup (I am using Sainsbury's white cheese, not in the picture)

Process:

1- Preheat the oven to 200°C degrees (gas mark 7). Heat the oil in a pan and add the minced meat. Fry until browned, breaking it up with a wooden spoon if needed.

2-  Grate the veggies in a food processor (or by hand if you prefer that, but I use the food processor always for grating the veggies while the meat is frying as it is done in seconds and saves me time). Add the veggies in the pan and fry everything together for few minutes.

 3- Once everything is browned, add the tomato sauce, stir and let it simmer for 10-15 minutes. Add all the spices and stir until everything is mixed well. Dont forget to taste and season more if needed.  

4- For the white sauce, melt the butter in a saucepan, add flour, and gradually pour in the milk. Stir over a moderate heat until just boiling. Add salt, black pepper and the nutmeg. Reduce heat and simmer gently, then add grated cheese. Keep stirring so nothing gets stick to the bottom of the pan, until the sauce looks smooth and thick. Taste and adjust seasoning if necessary.

5-  The last step is when you put everything together. For this, I am using a pyrex glass baking dish. Spoon a thin layer of the tomato sauce and white sauce into the bottom of the baking dish. Place 3 lasagna sheets on top. Repeat layering with sauce and lasagna sheets, finishing with sauce on top. Sprinkle with grated cheese.

Then put the lasagna in the oven for about 30-45 minutes depending on your oven and heat, until golden brown and delicious.

This was truly an amazing dish that I try to make at least once every month. It's perfect for portioning into boxes and freezing for a convenient work lunch. For the dinner, I served it alongside a fresh green salad. It was very tasty and filling :)

Fresh green salad:

2 tomatoes

1/3 cucumber

1/3 iceberg salad

2 tablespoons of lemon juice

2 teaspoons of dried parsely

1 tablespoon of extra virgin olive oil. 

Enjoy your delicious homemade lasagna with a side of fresh green salad!

Enjoy :)