Recipe: Creamy Saffron Macaroni with Mushroom and Turnip
On a vineyard in Chianti, Tuscany, I visited a wonderful restaurant where two chefs were making fresh pasta every night, using ingredients from the garden. Then my passion for pasta was revived, and here’s a variant that fits very well as we head into fall.
500 grams chanterelle
3 garlic cloves
1 1/2 dl dry white wine/cooking wine
3 dl of herbal cooking cream
3 tablespoons chanterelle broth
1 saffron knife and saffron
150 grams cabbage
1 bowl of parsley
2 tablespoons nutritional yeast or 100 g herbal “Parmesan cheese” (optional)
4 servings of herbal noodles
Herbal ghee or frying oil
Salt and freshly ground black pepper
Herbal “Parmesan” or other cheeses (optional) *
1 organic lemon, 1 tablespoon juice + lemon peel
Brush the sponge and tear it into smaller pieces. Fry in a dry frying pan until the liquid from the chanterelles boils. Add a little vegetable fat and fry until the mushrooms are beautiful in color. Put in a bowl.
Peel the onions, chop, peel and cut into slices. Fry until the onions soften without burning. Flip the mushrooms.
Add vegetable cream, wine, chanterelle fondant, and saffron. Bring the mixture to a boil and simmer for five minutes.
Grate the cabbage leaves into smaller pieces.
Boil the pasta according to the instructions on the package. Pour the water a few minutes before the pasta is completely ready, reserving 2 dL of the pasta water. Pour pasta, some pasta water (start with about 1 dl), nutritional yeast and parsley into the skillet, stir everything and remove from heat. Taste it with salt, pepper and lemon.
Divide the pasta into four bowls. Add the parsley, grate over the lemon peel, and maybe a little of the herbal “Parmesan cheese.”
*advice! Make your own cashew parmesan (found in my previous recipes on gp.se).
Read more: Recipe: Fresh vegetarian pasta on homemade dough
Recipe: Small pizza with grilled vegetables
This pizza was inspired by a place in Portovenere, where it was baked with only tomato sauce and a topping afterwards. The dough is the same as the basic recipe for focaccia, a fun variation on a pizza base. For a faster version, it’s OK to buy a ready-made pizza base.
1/4 packet dry yeast
8-9 dl of wheat flour
1/2 tablespoon flake salt
3 dl of warm water
1/2 deciliter olive oil
1 tablespoon honey or aloe vera syrup
1 clove garlic
1 tablespoon olive oil
1 can mashed tomatoes
1/2 tablespoon honey or maple syrup
Herbal “cheese”, preferably in the manner of feta cheese *
Pizza dough: Heat the water to finger temperature. Mix yeast, salt, and two-thirds of the flour in a bread machine or bowl. Add water, oil and honey. Turn the dough on and add the flour until you get an elastic dough that is slightly sticky. Leave to soak covered for 60 minutes.
Tomato sauce: Peel garlic, chop finely and fry in oil. Add mashed tomatoes and honey. Boil the tomato sauce ingredients and simmer for 20 minutes. Taste with salt. Mix it completely smooth using a hand mixer.
Grilled vegetables: Preheat the oven to 200 degrees. Cut the zucchini, carrots and pepper into small cubes of equal size. Put everything on a baking tray, mix with a little oil and roast in the middle of the oven for 15 minutes.
Preheat the oven to 250 degrees. Set the oven dish and leave it very hot.
Divide the dough into about 12 pieces. Ferment covered for 30 minutes. Press out into small pizza bases, add tomato sauce. Bake in the middle of the oven, on a hot plate, for about 15 minutes, until the edges of the pizza are beautifully golden. Take it out, put a spoonful of grilled vegetables on it, break up the herbal cheese and sprinkle with olive oil. Top with watercress.
*advice! My favorite cheese, which I find at Ica Munkebäck, is one from the Fermaggio brand. Available as ‘Regular’, ‘4 Pepper’ and ‘Baby Rosa’ – all are equally good to use on pizza after it’s baked.
Read more: Three good recipes to prepare simple and easy daily food
Recipe: Garden Focaccia with Olives and Herbs
1 large plate
One of the most delicious types of bread in the world, easy to prepare and preferably sprinkled with good olive oil. This is the alternative that has flourished on social media in recent years, the so-called “Focaccia Garden”.
1/2 package dry yeast
Wheat flour 16-17 dl
1 tbsp flake salt + extras for sprinkling
6 dl of warm water
1 dl olive oil + add to plate
2 tablespoons of honey or agave syrup
1 can Kalamata olives without seeds
Focaccia: Warm the water to finger temperature. Mix yeast, salt, and two-thirds of the flour in a bread machine or bowl. Add water, oil and honey. Turn the dough on and add the flour until you get an elastic dough that is slightly sticky. Leave to soak covered for 60 minutes.
Grease a plate with a large amount of olive oil. Sprinkle a little grated salt.
Turn the dough onto the kitchen counter, knead for 2 minutes and then press onto a plate, put the plate on the plate and press out until it is 2-3 cm thick. Then press your fingers over the whole dough until pits form where the oil can drain. Leave covered for 30 minutes.
Heat the oven to 225 degrees.
Press olives evenly over pancakes. Press chives, thyme (like sprigs), halved tomatoes, and thinly sliced peppers (like flowers) over patties for a pretty pattern. Drizzle over the oil until the holes are full, and sprinkle with the foil salt.
Bake in the middle of the oven for about 30 minutes, until the bread is golden. If it starts to get too dark, you can cover it with baking paper. If you have an oven thermometer, you can bake until the internal baking temperature is 93-94 degrees, then it’s ready – and absolutely perfect!
Leave to cool slightly and then cut into pieces.
Read more: Try new recipes for your cinnamon buns, chocolate balls and ice cream
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