Carrot spaghetti

Carrot spaghetti

Ingredients:

Meat sauce
500 g minced meat
500 g crushed tomatoes
1 yellow onion
3 cloves of garlic
Sea salt
black pepper

Carrot Spaghetti
6 big carrots

Directions:
Chop the onion and fry in the frying pan.  Mix in minced meat and crushed tomatoes. Crush the garlic and add to the meat, onions and tomatoes in the frying pan and fry in coconut oil until the minced meat is cooked. Season with salt and pepper.

Peel the carrots. Make spaghetti of carrots by making slices with a potato peeler. Boil for about 5 minutes along with a little sea salt.

Indian Curry Caserole with Pumpkin

Indian Curry Caserole with Pumpkin

Ingredients

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

1 red chili, finely chopped

2 tablespoons fresh ginger finely chopped

1 tablespoon oil

1 tablespoon tomato paste

500 g crushed tomatoes

400 ml coconut milk

2 dl of water

1 dl dates, roughly cut

300 g pumpkin, peeled and diced into cubes

3 potatoes, peeled and diced into cubes

250 g cauliflower, divided into small bouquets

Seasoning mix

5 whole cloves

1 teaspoon mustard seeds

1 teaspoon cardamom kernels

1, 5 teaspoons turmeric

1 teaspoon of ground coriander

0, 5 teaspoon ground cinnamon

For serving:

3 dl rice, jasmine rice, rye rice or bulgur, roasted cashew nuts or pumpkin seeds (I used roasted pumpkin seeds from my pumpkins).

Directions:

Boil the rice or bulgur as instructed on the package. 

Mortar spices, cardamom and mustard seeds for the spice mixture and mix with the rest of the dry spices.

Fry the onions, garlic, chili, ginger and spices in oil while stirring until the onion is soft. Add the tomato paste and fry for 1 minute.

Add crushed tomatoes, coconut milk, water and dates to the pan. Let it simmer about 30 min. Add the pumpkin and potatoes and boil until the potatoes are soft (pour in a little more water if needed).

Add the cauliflower at the end and boil 4-5 min. Taste the pan with salt. Serve with rice and spices with cashew nuts and coriander.

Serve the curry with rice or bulgur and top with fresh coriander (if you don´t like coriander, take some other green like parsley or anything of your liking). Sprinkle some roasted cashew nuts or pumpkin seeds over.

Homemade Pasta

 Homemade pasta

Ingredients: 

5 dl durum wheat

1 tsp salt

3 eggs

2 tbsp olive oil

1-2 tablespoons of water

Directions:

Shape a flour-high on the workbench. Make a small pit on the top - think the volcano - and add egg and salt.

Work the dough together with your hands. Add the olive oil. When the dough is no longer loose, make a ball of it and push it out with the palm of the hand, fold over the edge and press again.

Fold and push the dough for about 5-10 minutes. If you want to use a pastry machine to crumble the dough, it is generally enough for 5-6 minutes to knead. There is no need for a machine. Your hands can do it perfectly!

The dough is finished when it is elastic, soft and not stuck on the hands.

If it is too dry, add a little water, start with about 1 tbsp. If it feels too wet, powder some flour and work it together into a ball. It is too dry if there is flour remaining around the dough that it is unable to absorb.

When the dough is ready roll it to a ball and let it rest in a covered bowl in the refrigerator for 30 minutes. Then it's time to roll out the dough.

If you do not have a pasta machine it is still easy to make pasta.

Roll out the dough thin with a rolling pin, about 1 1/2 millimeter on flour board.

Then cut out the pasta type you want. If I make Tagliatelle or Spaghetti I stretch it bit by bit with my fingers after I have cut the lengths to make it a bit thinner. Careful to not break them.

When making pasta pads cut out squares and place a small click filling in the middle, moisten the edges and fold over. Press the edges with a fork.

It is fun to make all kinds of pasta shapes!

Boil salted water and put in the pasta. The cooking time of the pasta varies depending on the thickness and variety it is.

The pasta pads are ready as they float to the surface, which usually takes between 3-6 minutes.

Spaghetti and Tagliatelle start to finish after about 2-5 minutes, taste them early so they do not overcook.