Tag Archives: prescription

Sausage Pasta

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According to Per Morberg…

Ingredients

4 portions

  • olive oil, for frying
  • 3 garlic clove
  • butter, for frying
  • 4 fresh salsiccia sausage
  • 2 cup heavy cream
  • 3 dl passed tomatoes
  • 2 msk tomatpuré
  • 1-2 dl white wine
  • oregano (some twigs)
  • thyme twig (some twigs)
  • 4 port pasta (of favorite variety)
  • salt
  • Black Pepper, nymalen
  • parsley (some twigs)

Do this

  1. Cook any pasta according to the instructions on the package.
  2. Heat a small pan with olive oil and squeeze in the garlic. Saute it for a while without letting it take on color and pour into a small bowl.
  3. Set the pan back and heat it up again with a dollop of butter and a little oil. Break up the sausages and squeeze the filling into the saucepan. Let it simmer for a while so it gets a little color.
  4. Pour the garlic back into the pan and pour over the cream and the passed tomatoes. Add the tomato puree and white wine. Taste with herbs and let simmer for a while.
  5. Pour off the pasta water and pour the pasta directly into the sauce and mix again. Serve with a few turns from the pepper mill and a green sprig of parsley.
  6. Sort your onion shells and skin from the sausages for recycling and enjoy your pasta dish!

Pasta with Saffron and Pancetta

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Ingredients:

  • 400 gram pennepasta
  • 1 package saffron (0,5 gram)
  • 200 gram bacon
  • A bunch of asparagus
  • 1-2 cloves of garlic
  • 2 schalottenlökar
  • Fresh parsley
  • Lemon
  • Olive oil
  • Butter
  • 1,5 dl white wine (preferably the same as tips for food)
  • 2,5 cup cream
  • Pecorino

Do this:

  • Cut the pancetta into small pieces and place in a cold frying pan on the stove – put on the plate.
  • Finely chop the shallots and garlic.
  • Cut the asparagus in 1 cm long pieces
  • Grate the pecorino on the side of the grater as “pops out
  • Add the shallots and a little olive oil to the pan when the pancetta has a nice color .
  • Add a dollop of butter together with the garlic when the onion has started to become transparent, stir.
  • Add the wine and then the asparagus.
  • Dilute the saffron in a little water in a mug and pour the mixture into the frying pan.
  • Add cream and bring to the boil. Then lower the heat, squeeze in a little lemon juice and let the sauce simmer.
  • Boil plenty of salted pasta water and add the pasta. Cook for a few minutes shorter than what is stated on the package.
  • Save a mug of pasta water before pouring off the water.
  • Add a little pasta to the frying pan at a time – make sure you do not use too much pasta for too little sauce.
  • Rather wait and dilute gradually with the pasta water.
  • Serve in a half-deep plate and top with pecorino.

Bon Apetit!

Margarita

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Margarita

4 cl tequila (Gran Centenario Reposado)

2 cl triple sec (Cointreau)

3 cl limejuice

a teaspoon of sugar syrup

sea ​​salt

Salt Edge can help if you want to:

1. Cut a piece of lemon and squeeze a bit on it so that it becomes moist.

2. Moisten the outside of the glass with lime gap.

3. Dip the glass in salt flakes.

4. Wipe the inside with a napkin; you do not have salt in the drink.

5. Clear.

How to use:

Pour the ingredients into the shaker and shake the drink with ice. Strain everywhere in a cocktail glass with no ice or in a rock glass with ice. Garnish with a lime wedge.

Frozen:

A frozen drink watered down significantly more than a standard such, and it means you have to compensate with more alcohol. For this reason, you should do at least 9:a (six cl tequila and three cl triple sec) when you do drink - preferably more. As it continues to try as an adult drink instead of recalling a honeyed ice lolly. Remember to also increase the sweetness. A frozen margarita need upwards of three cl syrup to be reasonably appetizing, otherwise you will drink no body. Finally, you should remember to drink should still be runny; a well-made frozen margarita should not look like a sorbet eating with spoon.

Boil for Christmas

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2.25 Mr. grötris, rundkorningt

3 cups water

1.5 tablespoons butter

0.75 teaspoon salt

10.5 cups milk (3%)

1.5 tablespoons sugar

1.5 needle stick cinnamon (can be excluded)

1. Measure rice and water in a saucepan. Tillsätt salt (0,5-1 tsk) , butter, and optionally. a piece cinnamon stick. Cook over low heat, covered, for about. 10 minutes.

2. Add the milk and stir. Bring to a boil again and let it all swollen over very low heat for about. 30-40 minutes without stirring. Add sugar and stir. (I boiled my in 45 minutes without omrörelse. Added sugar and then moved on and set it to cool, then became thick fit for purpose)

3. Tips!I put a metal string between the pot and the plate, it is then less likely to be burnt at.

4. Of cold rice pudding can be made Rice a la Malta, Ris à la Malta med muskovadosocker, Apelsinris, Karelian pasties M.M..

5. Rice porridge served with cold milk, sugar and optionally. smell of cinnamon.

6. Tips! Instead of letting the porridge simmer in a pot on the stove, you can bake it in the oven in an ovenproof dish with a lid for about. 45 min-1 hour or longer in 120 grader, stir occasionally until it has thickened.

7. Tips! Cook porridge on the couch. When you set up the milk and boil again, Remove the saucepan from the heat and beat in the pan for a few newspapers. Wrap kastullpaketet in a blanket and put blanket package on the couch overnight.

Morbergs chicken wings

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Number of servings: 4

Ingredients
1 kg fresh chicken wings (or frozen)
Marinade
1 for tamarisoja
½ dl chilisås
2 tsp grated fresh ginger
1 dl olivolja
½ tsk cayennepeppar
1 tablespoons granulated sugar
½ dl tomatpuré
(1 clove garlic)

Do this
Preheat the oven to 225 grader.
Mix all marinade ingredients and season to taste until it becomes a pleasant flavor combination of sweet and strong. Try this out for what you think is good.
Roll and dip chicken wings in sauce and place them with a small leg up in a baking dish. Pour the rest of the marinade over the wings.
Set in the oven and pot roast wings 20-25 minutes.