Cauliflower with creamy bell pepper and pesto sauce

 

Cauliflower with creamy pepper and pesto sauce
(Lillkapsas paprika-pestokastmega)
Adapted from the Swedish Arla site.

1 red bell pepper
1 large cauliflower (about 600 g)
1 to 2 Tbsp butter
200 ml double/thick cream
3 to 4 Tbsp basil pesto
salt, to taste

Cut the cauliflower into small florets. Blanch in a lightly salted water for 3-4 minutes, until al dente.
Meanwhile, deseed and chop the pepper. Heat some butter in a small frying pan, add the bell pepper and sauté gently until softened. Add the cream and pesto, stir until combined. Simmer for a few minutes, until lightly thickened, then season to taste with salt, if necessary.
Drain the cauliflower thoroughly. Place into a serving bowl, spoon the red bell pepper and pesto sauce on top.
Serve hot or at room temperature.

MORE DELICIOUS CAULIFLOWER RECIPES:
Cauliflower cheese with mustard
Cauliflower and mince gratin with cheese and dill
Cauliflower with crispy breadcrumbs
Roasted cauliflower
2 recipes: spicy cauliflower with tomatoes AND sautéed cauliflower with sage and boiled eggs

Source
http://nami-nami.blogspot.com/

Oatcakes spiked with ginger

125 g butter, at room temperature
100 g caster sugar
100 g (wholemeal) flour
100 g old-fashioned rolled oats
1 tsp baking powder
1 tsp ground ginger
3 to 4 Tbsp double/heavy cream

Cream butter and sugar. Combine dry ingredients in a bowl, then stir into the sugar and butter mixture. Finally add the cream and stir lightly until combined.
Form the cookie mixture into small balls (about a heaped teaspoonful each) and place them onto a parchment-covered baking sheet, leaving plenty of room between the cookies, as they spread out during baking.
Bake in a preheated 200 C oven for about 8 minutes, until light golden brown on edges.
Remove from the oven, leave to cool for a few minutes, then transfer onto a metal rack to dry and go crisp.

Source
http://nami-nami.blogspot.com/

Pasta with fresh Salsiccia

Fresh salsiccia, as in raw, is probably the norm in many other parts of the world, but not in Sweden. It can, however, be found, and should be sought out for this recipe. Ordinary salsiccia, which is pre-cooked, won't give you nearly the same result.
And the result is well worth any effort. It's a really tasty pasta sauce - definitely something for a Friday night dinner. Consider using really good pasta - I had my home-made tagliatelle with lots of egg yolks, but next time, I'll just use a good dried pasta.
Pasta with fresh Salsiccia
serves 2-3
about 250 g fresh salsiccia
1 small garlic clove, minced
3 shallots, finely chopped (or 1/2 yellow onion)
200 g fresh cherry tomatoes, coarsely chopped
300 ml white wine
100 ml cream (full-fat)
olive oil, salt, pepper
Heat some olive oil in a large pan. Remove the sausage casings and cut it into bite-sized pieces. Fry these in the oil until they color. Lower the heat, and add garlic and shallots. Stir well to prevent from burning!
Add the wine and tomatoes, and turn up the heat to reduce. It should cook vigorously for a few minutes. Add the cream, right before the pasta is cooked through. Season with salt and black pepper. Serve with the pasta, and perhaps some grated parmesan cheese.
Recipe in Swedish:
Pastasås med färsk salsiccia

source:
http://annesfood.blogspot.com/