Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

Pasta with parsleypesto, mozzarella, artichoke and ovenbaked olives

 

Ingredients:

Parsley

½ can Artichoke

250 Mixed tomatoes

1 Mozzarella

Parmesan cheese

1 can Olives

250 gr Pasta (tagliolini or any other pasta)

1 Clove of garlic

Salt

Black pepper

Directions:

Cut 250 mixed tomatoes in halves. Place in an oventin with 1 dl olives and  ½ a can artichokes. Drizzle a little oil, black pepper and salt over and bake in the oven for 10-15 minutes.

Parsley pesto: finely chop ½ a handful parsley and 1 clove of garlic. Place in a bowl with 15 gr parmesan cheese, 2 tbs oil and 1 pinch of salt. Mix smooth with a mixer.

 

Boil the pasta according to directions on package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

package.

Mix the boiled pasta with the pesto and serve topped with 1 mozzarella, roasted tomatoes and olives.

Sechuanpepperchicken with gingerbeer, star anis and chilifried pack choy

Sechuanpepperchicken with gingerbeer, star anis and chilifried pack choy

 

Ingredients:

1 bottle Ginger bear

½ Yellow onion

30 gr Ginger

300 gr Chickenfilé

300 gr Pack Choy

2 tsp Sechuanpepper

3 Star anise

2 Cloves of garlic

Chili flakes

2 tbs Japanese soy sauce

1 ¾ dl Jasmin rice

1 tsp Chinese soy sauce

Oil

Salt

½ tbs Flour

Directions:

Boil 1 ¾ dl jasminrice according to directions on the package.

Finely chop 1 piece fresh ginger (30 gr), ½ yellow onion and 2 cloves of garlic. Cut 300 gr chickenfilé in smaller pieces. Crush 2 tsp sechuanpepper.

Fry the chicken in a frying pan with oil for 1-2 minutes. Add yellow onion, garlic and ginger, fry for another minute. Mix in the sechuanpepper and ½ tbs flour.

Mix in 2 tbs japanese soy sauce, 1 tsp Chinese soy sauce, 1 bottle of gingerbeer ( 200 ml) and 3 star anis. Let it zimmer 6-8 minutes.

Chilifried pack choy: cut thin slices of 300 pack choy. Fry in a frying pan with oil. Season with chili flakes and salt.

Serve the sechuanpepperfried chicken with chilifried pack choy and serve with jasmine rice.

Caribbean tyrkeyburgers with lime, roasted sweet potatoes, carrotaioli, mint and mango salsa

Caribbean tyrkeyburgers with lime, roasted sweet potatoes, carrotaioli, mint and mango salsa

Ingredients

1 tbs ginger

250 gr ground turkeymeat

1 lime

1 mango

1 carrot

A handful mint

½ red chili

½ red onion

1 sweet potatoe

3 cloves of garlic

1 eggyolk

Japanese soysauce

Oil

Salt

1 tsp sambal oelek

1 tbs breadcrumbs

Black pepper

Directions:

Heat the oven to 250 celsius degrees

Cut 1 sweetpotatoe in small pieces. Place them in an bakingpan and mix with a little oil, salt and black pepper. Roast in the oven for about 20-25 minutes.

Carrotaioli: Peel and cut 1 carrot in small pieces. Boil soft in a pot. Place the cooked carrots in a bowl and add finely shredded limepeel from 1 lime, juice from half a lime, 1 eggyolk, 1 tbs oil, 1 clove ofgarlic (pressed) and 1 tsp salt. Mix smooth with a mixer.

Mint and mangosalsa: Finely chop ½ a red onion and ½ a red chili. Place in a bowl with finely cut mango. Cut finely a handful mint. Add the juice from ½ a lime.

Mix 1 tbs breadcrumbs, 1 tbs japanese soy sauce, 1 tsp sambal oelek, 1tbs finely chopped ginger. Mix in 250 gr ground turkey meat and 2 cloves of garlic pressed.

Make burgers and fry in a frying pan with a little oil 3-4 minutes on each side, until the burgers are done through.

Serve turkey burgers with carrotaioli, mangosalsa and roasted sweetpotatoe. Decorate with the fresh mint.