Vegetarian Linguini Bolognese

I have a subscription to a cooking magazine since very long time, but the last few months I have been thinking to stop because the recipes begin to look like other ones and also they are not so good or interesting anymore. Well finally last tuesday I got the one for June and there are a few recipes that look good! So yesterday I made this vegetarian pasta, absolutely fantastic.

The ingredients you need for 2 adults and 1 child are:

• 250 gr. linguini or spaghetti
• 12 gr. dried porcini
• 1 carrot in small pieces
• 1 chopped onion
• 2 celery stalks
• 1 red paprika in dices
• 125 gr. chestnuts mushrooms
• 4 garlic cloves
• 1 tablespoon thyme
• 1.5 tablespoon oregano
• 2 tablespoons tomato pesto
• 200 ml vegetable stock (bouillon)
• 120 ml red wine
• 120 gr. mascarpone

Put the porcini in bowl with 125 ml boiling water for about 10 minutes. When ready, chop the porcini and keep the water for later.

In a mixer chop fine the carrot, onion, paprika, celery, mushrooms and garlic. Take a big pan heat some olive oil and bake the vegetables for about 5 minutes, add the spices, porcini, pesto and bake for another 2 minutes. As last add the stock, wine and water from the porcini, let cook slowly for about 5 minutes, the stir through the mascarpone and season with salt and pepper.

Prepare the linguini following the instructions of the package, when ready pour them keeping a cup of the boiling water. Scoop the linguini into the sauce, mix well and if it is to dry add some of the water you kept. Serve with some fresh oregano leafs and grated parmesan. It taste very good with a fresh salad and a ciabatta bread.

Enchiladas

We like a lot of different kind of world kitchen's and one of them is the Mexican, it is so rich and colorful, tastes fresh and also spicy, perfect for your senses. Well on sunday I found in one of my books a nice recipe for enchiladas and that's what I made, very colorful enchiladas.

Ingredients for 6 small enchiladas, perfect for 3 people:

• 6 organic medium/small tortilla's
• 1 green pepper, in small rings
• 1 small red onion, chopped
• 4 to 5 spring onions in small rings
• 750 gr. good quality tomatoes
• 150 gr. grated cheese
• 2 mozzarella balls
• Fresh coriander 
• 250 gr. creme fraiche
• 1 lime

To start you need to take out the skin of the tomatoes and the seeds, then cut them in dices. Mix in a bowl the tomatoes, with the spring onions, red onion and chopped coriander, season with salt and pepper and some of the lime juice. 

Then we will fill in the enchiladas, first a bit of the creme fraiche, some of he tomato mix, some of the mozzarella and the grated cheese. Roll the enchilada and put into a with oil greased baking dish. Do the same with the rest of the tortillas. Make sure that you have enough ingredients and that still you have a portion left over. Those left over's sprinkle on the top and bake into a 175 preheated oven for about 25 minutes.

Serve with guacamole and some tortilla chips. Enjoy!

Pasta with chorizo and fresh salad

It has been a while since I have updated my blog, first I was quite ill for a few days, also working late, then a short holiday in between and a lot of catch up with other things at home so no time for typing, a pity because we had some good cooking in between of course, well it will come again ...

Finally all starts to fall in place and I have time again for this and the best way to start is pasta, a favorite for almost everybody ;-) On saturday I made this pasta from the book Jamie in 15 minutes, but even that I am good organize cook, it took me about 45 minutes, hahaha, anyhow I did enjoy making it and changing the ingredients to my own taste, so no exactly as the book.

Ingredients for 2 adults and 1 child:

• 250 gr. penne or any other pasta like fusilli
• 80 gr chorizo in small slices
• Fresh rosemary, chopped leafs
• 1 spanish pepper, clean seeds and in small rings
• 1 egg
• 4 to 5 garlic cloves
• Lemon juice of half a lemon
• Some yogurt, depends how creamy you prefer you could also use double cream
• Some grated parmesan 

Cook the pasta following the instructions of the package, when pasta is ready you will need to keep a cup of the boiling water.

In a pan with olive oil bake shortly the chorizo, rosemary, chili pepper and garlic, until golden. In a bowl mix well the egg, lemon juice, parmesan and yogurt. Pour the pasta and put back into the pan, add the chorizo mix and the egg mix and scoop all very well, if you see that is to dry you can add some of the boiling water that you kept until is  a bit creamy. 

Serve with a salad, I made one using spinach's that I am growing in my own garden (but this is another story). Anyway the ingredients you need are:

• Some roasted pine nuts
• Fresh spinach's
• Fresh rocket
• 2 mandarins cut in fine slices
• Some fresh mint
• Parmesan
• Red wine vinegar
• Extra verge olive oil
• Honey

Just but in a bowl all the ingredients, spinach's, rocket, mandarins, pine nuts, parmesan and the mint leafs. For the dressing mix the vinegar, olive oil, honey with some salt and pepper, mix all well and add to the salad. Absolutely delicious! This meal should have a white wine, very fresh!