Friday, November 23, 2012

Annica's Beef Pasta

It’s official! Stefan’s family is a bunch of fantastic chefs! Every single time we go to Sweden we get spoiled by everyone with tons of amazing, fresh, modern, delicious and unforgettable goodies. And what’s interesting is that every time they come here to Dublin they cook something marvellous for us too. The last time Stefan’s dad and his wife were here they cooked a stunning lobster. The other time when Angelica came over with Ulf they cooked delicious pasta and last week another Stefan’s sister Annica cooked absolutely gorgeous fresh pasta with beef. I ate that dish in like 3 minutes, and it was a huge portion, I’m telling you!! Wow, what a beauty! Annica was so kind that she wrote the recipe for me. She came up with the dish herself and if you try to cook it you will have to improvise with the amounts of certain ingredients. Enjoy!
Thank you Annica!


Annica's Pasta With Beef:

200g beef fillet steak
100g chestnut mushrooms
1tbsp butter
½ onion
1 garlic clove
2-3dl cooking cream
1dl red wine
1tsp soy sauce
2tbsp balsamic vinegar
1tsp honey (optional)
1tbsp beef stock
fresh thyme
grated parmesan cheese
salt & pepper

For the side: 

Cherry tomatoes sprinkled with olive oil, pop them in the oven (250°C) for 20 -30 minutes
Fresh baby spinach
Fresh Pasta
In a pan melt butter, add garlic, onion, mushrooms and fry for a few minutes. Add 1dl of red wine, thyme, balsamic vinegar and soy sauce. Let it simmer (without a lid) for 20 -30 minutes. Add some beef stock if it dries out. Add salt & pepper, and if the sauce tastes a little sour, add some honey. Add cream. Slice the beef fillet steak, season with salt and pepper and fry it in a hot pan for just a couple of minutes, you don’t want it to be dry! Put the fried meat aside until the sauce is ready. When your pasta is cooked, mix the meat with the sauce and serve over the pasta. Don’t forget to sprinkle your dish with parmesan cheese and serve it with fresh spinach and roast cherry tomatoes. Enjoy this fab meal!


Wednesday, November 14, 2012

Angelica's Pasta

When Stefan’s sister Angelica and her partner Ulf came to visit us in Dublin a few weeks ago we had loads of fun. We had a nice walk in the Powerscourt Gardens, did the “pub crawl” and we ATE a lot too! Angelica told us about a dish she cooks every now and then for her family and friends, both Stefan and I were drooling the moment she mentioned asparagus, pasta and salmon. One evening the lovely couple cooked the dish for us and it was absolutely gorgeous. It’s been just 3 weeks since they were here but I have already cooked it twice. I am completely hooked on the taste of it. They served the meal with a delicious Tomato & Avocado salad. Check out the recipes and see what you think! Thanks a mill, Angelica and Ulf!!

Angelica’s Pasta (4 servings):

500g Fresh Pasta
250g Smoked Salmon
Zest of 1 Lemon
300ml Cream
Asparagus (bunch of 8 pieces)
½ Glass White Wine
Fresh dill (1 bunch, leave some for garnishing)
Lemon Pepper (or regular)
Boil your pasta in a large pot. Pour the cream into a cooking pan, heat until it starts to simmer. Cut each asparagus to 3 pieces, slice the salmon and add both to the simmering cream. Add lemon zest, wine, dill, salt and pepper and let it cook for a few minutes. When your pasta is ready and drained, pour the mixture over it and serve with a slice of lemon and some fresh dill.
When I last cooked it, I added some sliced and fried oyster mushrooms into the mixture and it was beautiful too!


Tomato & Avocado Salad

200g Cherry tomatoes
1 Avocado
Lemon Oil
Balsamic cream
Salt & Pepper
Mix all ingredients in a bowl, season and serve with your pasta dish.