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!

Light Coconut Cake - A family favorite

The other day, I was in the mood for something light and sweet. Naturally, I thought of my beloved sticky chocolate cake (kladdkaka), but it felt a bit too indulgent. I was craving coconut instead, so I decided to make a coconut cake—an easy, delicious option that always hits the spot.

Now, this cake can be made in  various ways, but the recipe I'm sharing has been a staple in my family for years. It’s our go-to for a quick and satisfying treat, perfect for any occasion. In fact, I whipped it up during a break while watching the heartwarming movie When Pigs Have Wings When Pigs have Wings.

Coconut Cake

Ingredients:
1,5 dl desiccated coconut
100 g butter
2 eggs
1 dl milk
3 dl self-raising flour
1 tsp vanilla sugar (or use 1 tps vanilla extract)
2 dl sugar
3/4 tsp baking powder
1/4 cup of toasted flaked almonds
(if using plain flower, add 1,5 tsp baking powder)

Process:

1. Preheat the oven to 170°C (340°F).

2. In a bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Then, fold in the vanilla sugar, almonds, and desiccated coconut.

4. Sift the flour and baking powder over the mixture, then gently fold it in. Be careful not to overmix.

5. Pour the batter into a greased cake tin and bake for 40 minutes, or until golden and a toothpick inserted comes out clean.

Serving Suggestions:

You can enjoy this coconut cake as it is, but for an extra touch, try a light topping. Here’s a simple, flavorful version I often use:

Light Coconut Topping:

50 g melted butter

2 tsp vanilla sugar

1 egg yolk

2 tbsp desiccated coconut

2 tbsp sugar

Mix all the ingredients together. Once the cake has cooled slightly, poke a few small holes in the top and drizzle the mixture over. Let it rest for a few minutes before serving to let the flavors soak in.

For an alternative, serve the cake plain with lightly whipped cream and some fresh berries like raspberries. It’s a fresh, elegant way to enjoy this classic treat!

Enjoy!

Enchiladas - Recipe

Yesterday, I decided it was time for something we hadn't had in a long while—enchiladas! After a busy day at work, I was on my way home and realized it was getting late. I also had a Skype date with my friends in Sweden, so I needed something quick and delicious. A stop at Sainsbury's for corn tortillas and chicken breasts gave me the perfect idea. I already had some enchilada and fajita spice mixes from an Old El Paso kit at home, so with my husband’s help, we whipped it all together in no time. Here’s my twist on simple enchiladas!

Ingredients:

1,5 big chicken breasts, sliced 

1 red bell pepper, sliced

3 large mushrooms, chopped

10 cm of a leek, sliced (wash properly to remove hidden dirt)

6 cm aubergine, sliced

 1 small can of sweet corn

2 tsp fajita spice mix

1,5 tbsp enchilada spice mix

3 tbsp olive oil

1 cup grated cheese

2 cups tomato sauce

8-10 corn tortilla bread

Process:

1- Slice and chop all the ingredients. Heat 2 tbsp of olive oil in a pan and cook the chicken until the liquid evaporates. Add half of the enchilada spice mix to the chicken and fry together with the sweet corn until well combined.

2- In another pan, heat 1 tbsp olive oil and sauté the vegetables with the remaining enchilada spice mix. Once both the chicken and vegetables are golden brown, combine them and let the flavors blend for a few minutes. Add 1 cup of tomato sauce and mix well.

3- Place some of the filling onto each tortilla, roll them up, and place them seam-side down in an ovenproof dish. Repeat with the remaining tortillas.

4- In a small bowl, mix 1 cup of tomato sauce with the fajita spice mix, then pour it over the rolled tortillas. Sprinkle the grated cheese generously on top.

5 - Bake in the oven at 180-200°C for 30-45 minutes, depending on your oven, until the cheese is melted and bubbly.

I used the Old El Paso enchilada spice mix for the filling and fajita spice mix in the tomato sauce, which gives the dish a smoky, rich flavor. Traditionally, enchiladas are made with fewer vegetables, but I love adding my own twist with a variety of veggies. They bring new layers of flavor and add some healthy balance to the dish. I hope you give this version a try!

 

Enjoy!

Moroccan Chicken & Chickpea Tagine -A flavorful Moroccan-inspired Dish Recipe

After reading the food article How to cook an authentic Moroccan tagine by Rebecca Davies in the "The Telegraph" I was so inspired to make something similar today. It was such a coincidence as I just saw a food program few days ago about Moroccan Food on the bbc channel. As chicken was bought yesterday, I had just about the right ingredients at home to make a chicken and chickpea tagine. This recipe is a mix of various recipes I found online, so this is by no means an authentic recipe, just my variation :)

The taste was absolutely amazing and I will definitely try more Moroccan food inspired recipes from now on. In the past I have been reluctant in cooking anything Morrocan, as I thought it look to complicated. But I have to say that after reading and watching the food network channel, especially watching Jenny Morris Cooks Marocco I have been greatly inspired to try more recipes with inspiration from this flavorful and colorful country. Jenny Morris is so warm, informative and engaging in her programs, I simple love watching her cook and share her recipes. 

Now, back to my Chicken & Chickpea Tagine recipe!

Ingredients:

A mix of chicken pieces (two drums, 5 wings, 1 breast)

1 cup butternut squash, diced

1/5 leek, chopped,

1 onion, chopped

2 carrots, sliced

1.2 yellow bell pepper

1 can of chickpeas, rinsed

1 can of chopped tomatoes

2-3 cups of chicken stock

2 tbsp of honey

1/5 cup of dried sultanas

3 tbsp olive oil

1 1/5 cup of couscous

2tbsp oliv oil

Spice mix: 1/5 tsp of turmeric, ground ginger, ground garlic, all season salt, pepper mix, paprika, cumin and coriander. 1/4 tsp cinnamon  1 tbsp of parsley. 4-5 slices of preserved lemon. (Feel free to add more/less of these above mentioned spices, to taste).

Process:

1- Dice and slice all the vegetables and chicken breasts evenly to ensure consistent cooking.

2- Place the chicken in a pot and add enough water to cover it. Bring it to a boil and cook the chicken through (this usually takes just a few minutes). Once the chicken is cooked, drain the water. Add all the spices, except for the lemon, along with 3 tablespoons of olive oil. Mix well so that the chicken pieces are well coated with the spices. At this point, the pot should smell heavenly!

3- Add all the vegetables, chickpeas, and chopped tomatoes to the pot. Pour in 2-3 cups of chicken stock and bring the mixture to a boil over high heat. 

  

4- Stir in the sultanas, then reduce the heat to low-medium. Let the tagine simmer for 30-45 minutes, allowing the liquid to reduce by half and all the flavors to meld together.

5- Before the tagine finished simmering, I scooped out half a cup of the broth and added it to 500 ml of boiled water. This flavorful liquid was then used to prepare the couscous, adding even more depth to the dish. Simply pour the hot liquid over the couscous, along with a little olive oil, and let it sit for 10-15 minutes until it's fluffy.

 

Enjoy!

Indian Chicken Curry - Recipe

Curries are a great way to spice up the supper time, whether it is a chicken tikka masala or a red thai curry. Now, I love both Thai curries as well as Indian curries. For today's meal, I decided to make a Indian curry. My main inspiration for this dish is the youtube clip below. The man who is cooking this dish in the youtube clip is an Indian chef and he is really funny to watch. I've watched a number of his youtube clips of how he cooks the Indian dishes, especially curries and they are all so easy to follow. His clips are very uninformative but easy to learn from as he is so relaxed in his cooking and seem to make the dishes so easy and effortlessly. Will def try out more of his recipes.

Other recipes of various type of curries that I've tried come from the recipe collection on bbc's recipe website.

The ingredients fro this curry:

2 can of chopped tomatoes, 200 grams each

1 green paprika, chopped

1 cup of assorted frosen veggies ( peas, sweetcorn, carrots, red paprika) 

3 chicken breast, diced (in the youtube clip below he uses big pieces of chicken but I like to used diced thighs or chicken breast instead)

1/2 cup of yogurt

1 cuo of water

2 tablespoon of vegetable oil

rise

Spices: 

1/2 teaspoon of: hot paprika, cumin, coriander, ginger & garlic powder, black pepper, salt, garam masala, turmeric, bay leaf, fenugreek, black mustard seed and mild curry powder. (In the clip, he uses whole seeds to roast and then grind, but I simply use the ground version of the above mentioned spices).

Process:

1- Start by putting the diced chicken breast in a pot and cover it over medium heat so that the chicken breast gets steamed in its own juices. Then remove the lid so that the liquid from the chicken evaporate. Add the oil and brown the chicken breast.

2- Add all the veggies and fry for few minutes on medium heat until the mix get a little color. Then add all the spices and let it fry for few minutes. Add the tomatoes and let it simmer for about 15 minutes. If it is to dry after 15 minutes add the water as well and let it all cook trough. I added yogurt the last 5-10 minutes, to give the curry a mild and round taste and let it simmer so that all the spices have mixed well and chicken is cooked through.

I served the curry with basmati rise. It tasted heavenly. 

The clip below is my inspiration for the chicken curry I made this time.

Enjoy!

Feta Cheese Pasty

When I am really hungry but to lazy to cook something, I love to come up with easy recipes that are delicious and can be done in less then half hour. So the other day when I felt hungry, I checked what i had at home to make something quick and easy for an evening snack. I found the perfect ingredients for a tasty hot feta cheese pasty: herbs, feta cheese and puff pastry dough.

It is really easy to make the pasty. Basically, I just cut of a piece of the puff pastry dough and rolled it out with some flour to make it non-sticky. I cut up some feta cheese in a bowl and mixed it with a tea spoon of the herbes de provence and mixed well. 

I took some of the filling and put it on one side of the rolled out dough and folded the other side over. I folded the edges twice and pinched it so that the filling will not leak through once melted in the oven. I made small holes with a fork in the pasty so that hot are would come out. I put the pasty in the oven for 10-20 minutes on 200 C degrees and out came the most delicious and cheesy pasties :)

Best way to enjoy one of 

 these feta cheese pasty is with a cup of nice tea. Hope you will give this easy pasty a try. Trust me, you will go back to make it over and over again :)

Enjoy!

Strawberry Cake with Vanilla Cream

Source

My Strawberry Cake with vanilla cream is my all time favorite cake. I have never had a tastier cake than this. It is quite heavy and sweet, but the flavors are delicious and I never get tired of making and eating it. The way I make the strawberry cake is very similar to another very famous Swedish cake called the Princess cake (Princesstårta). It is a typical Swedish cake served with coffee for afternoon tea. The combination is so good and it really is a cake for royals, hence the name :)

The Swedish Princess cake is very similar to mine in the sense that it looks the same inside of it, with the vanilla cream and strawberry jam. The difference is that mine has whipped cream and fruit covering the whole cake, while a proper Princess Cake is covered with a tasty marzipan icing. 

There are two different ways in doing my Strawberry Cake. Either you make the sponge cake base yourself or you buy ready made cake layers. In Sweden there are sponge cake bases already cut in 3 layers which I often used when I didn't have time to bake my own cake. Here in UK, I have been looking for something similar and these 2 cakes below are the closest I have come in finding already made cake bases. If you have better alternatives please share it with me. 

So I bought 2 of these cakes and one of them I simply cut in the middle to create 3 layers.

Although my cake is called the Strawberry cake, I actually use more fruits than just strawberries, such as banana, kiwi and raspberries or blueberries. I begin with a layer of vanilla cream (not custard). There are different recipes of vanilla cream you can find online. I usually use snabb-marsan from the brand Ekströms, which is a quick  mix of vanilla cream powder and milk, but I often use a little dubble cream to make it thick and smooth.

The first layer of the cake is prepared with the vanilla cream. The good thing with these cakes are that they have a depth in the middle with higher sides so that you can fill it with the vanilla cream without spilling over the sides. I usually add bananas to this layer.

The second layer was the top part cut from the second cake base. I used the top part so I could fill it with strawberry jam and fresh strawberries. That way it will not spill or run done on the sides.

The 3d layer is the actual bottom of the cake base that I cut into 2 pieces, which I put upside down as it is flat and smooth. It will therefore make it easier to spread the whipped cream. The corrugated pattern of the sides around the cake makes  it easier as well to apply the whipped cream all around it.

Lastly, I decorate the cake with the rest of the fruits. This cake is super easy to make and does not take to much time once you have a ready made cake base. Everyone who tasted it, said it was really delicious. I would definitely recommend you to give it a try :) and if so, please share your ideas and the result with me.

National Cupcake Week - Vanilla Cupcakes with Haribo Candy Fluff Frosting

This week being the national cupcake week, I was inspired, to bake some cupcakes today, by my friend who decided to make cupcakes every day of this week. Very ambitious!! I decided to make cupcakes today, especially as it is the cake and bake show tomorrow. I am setting the mood already today by baking :)

Cupcakes come usually with some sort of frosting. The usual one is the butter cream frosting or the cream cheese frosting. I am not a big fan of both of these. However, I have discovered something called fluff. You can basically make anything into a fluff. So I decided to make haribo candy fluff. 

There are different recipes of how to make this fluff. The one I used is as following:


Ingredients: 3 dl double cream, 80 g of haribo mix candies.

Process: Heat up the double cream in a saucepan but do not let it boil. Put in the candies and stir until the candies have melted. Put the mix in the fridge and let it set for about 4-6 hours. After the mix is set, whip the mix with a little but more double cream until it becomes fluffy.

The recipe for the actual cupcake, I used Mary Berry's perfect Victoria sandwich recipe which I have tasted before and it is really good. The cupcakes were delicious and I simply decorated them with some princess sprinkles.