Homemade udon noodles

 

Udon noodles in a delicious broth with a few veggies and meat, is a little piece of heaven. Japanese comfort food at its best.

Making handmade udon noodles, thick chewy Japanese noodles made from wheat flour, water, and salt, is easier than it looks, you just need your feet to help:)

This recipe makes 4 servings

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Pasta with ramson pesto, scallops and almonds

scallop and ramson pasta

Foraging for some or even just one of the ingredients for my dishes gives me a lot of satisfaction. A couple of weeks ago I picked a basket full of ramson leaves and made a few condiments. Last time I posted ramson butter, this time I made ramson pesto and made a simple pasta dish.

This dish has few ingredients but it is really tasty.

500 g pasta
4-5 tbsp ramson pesto, see recipe below
20 scallops
100 g almonds
2-3 tbsp butter
1 lemon, the juice and a few wedges for garnish
Salt and pepper to taste

Start by cooking lightly salted water for your pasta. Roughly chop the almonds and cut the scallops in two

When the water is boiling add your pasta.

Melt the butter in a frying pan and start by browning the chopped almonds, when nice and toasty remove the almonds and set the nuts aside.

Fry the scallops in the butter on both sides, add the juice of half a lemon or more. Salt and pepper to taste.

Drain your finished pasta and add desired amount of ramson pasta, stir untill nicely blended. Plate your pasta and top with the scallops and nuts.

Garnish with lemon and some fresh ramson.

 

Picture from when I made ramson butter

Ramson pesto

200 g Ramson
75 g white hard cheese(I used a cheese called Balsfjord, a white norwegian goats cheese)
150 ml rapeseed oil
sea salt and freshly ground black pepper

Start by placing almonds and cheese into a food processor and blitz into crumbs. Add wild garlic, process again until you’ve got a coarse pesto. Then add the oil little by little, with the machine still running.
Season with salt and pepper.

Put the pesto in cooled sterilized jars and pour a little oil on top and keep them in the fridge. The pesto will keep for a few weeks.

Scallop pasta

 

Fusilli with hashed fish, nuts and mushrooms

When it comes to seafood I often use my favorite combinations of ingredients butter, garlic and lemon. Yes it is simple but yet so tasty. In this dish I have added nuts and mushrooms with the three ingredients.
This dish is quick to make, it does not take longer than it takes you to cook the pasta.

For 4 people

500 g fusilli
2 tablespoons oil
3 tablespoons butter
2 cloves chopped/minced garlic
1 dl chopped walnuts
1 dl chopped almonds
200 g mushrooms cut into sticks
400 g Cod sliced / bites
1 handful chopped parsley
1-2 lemons
Start by cooking your pasta
Saute the garlic and the chopped nuts in oil and one tablespoon of butter untill golden, then add the sliced mushrooms and continue sauteing until cooked.
Add the fish and the rest of the butter, then add lemon juice. Salt and pepper to taste and add the parsley
If it is to dry add a little extra melted butter or oil.
Plate your dish with pasta on the bottom and a helping of the fish hash

Fry some slices of lemon and sprinkle some chopped parsley for garnish

Pasta with oysters

How do you like your oysters, raw or cooked? Most people eat this delicatessen raw with a squeeze of lemon and tabasco. These days people experiment with the raw oysters with different condiments. At a hip bar in Oslo I got served raw oysters with wood sorell, spruce shoots and ants.
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When we used lived in South Korea I used to make this simple and quick little pasta dish with oysters occasionally and it would cost us less than US$ 5.-. Now that we are back in Norway I do not make this that often anymore since an oyster would cost arround US$ 3-4.- a piece. A little extravagant to make don’t you think?

At one of the local immigrant stores I came across frozen Korean oysters for about US$ 6.- per bag. I think it was about a dozen oysters per bag and so it would not cost a fortune to make this dish gain. These oysters are to be heat treated so it is not a problem if they have been frozen, as long as you thaw them properly. I usually lett anything frozen thaw out slowly by putting the frozen items in the fridge first and then take them out a little a head of time so when I cook they would be close to room temperature.
In South Korea oysters was some of the cheapest ingredient you could buy, I remember that we bought scallops at the fish market and we would get twice as many oysters with our purchase as the locals called it “for service”.This dish takes less than 30 minutes to make
For 4 people, you need:
500 g spaghetti
2-3 dozen oysters
juice of 1 lemon
100 g butter
4 cloves crushed garlic
A couple of hand fulls of hopped parsley
chili (optional)
Start by heating up water for the pasta with a little salt, and prepare all the ingredients,  put the pasta in the pot when the water is boiling..
Melt the butter in a pan and saute the garlic untill it is golden

Add the oyster and give them a quick cook, you do not want to over cook the oysters.

Then add the parsley and lemon juice

Remove the oysters and lett the sauce simmer a bit on low heat to reduce in amount.

By now the pasta should be ready, drain the pasta and put it in the pan with the oysters, salt and pepper to taste and add a little chilli if you want.

give it a quick toss and enjoy:)

Pasta with yummy Italian meatballs

My children bragged about these yummy meatballs after a trip they took to Italy visiting family. At the time I had not yet tasted these meatballs, so a quick e-mail to Italy I got a recipe and this is my interpretation using what I had in the fridge at the time.

This recipe yelds about 30 golfball sized meatballs
800 g minced beef
300 g Italian salami
4 eggs
1 dl milk
1 handful fresh parsley
1 dl finely grated Parmesan cheese
1 dl breadcrumbs
4 tablespoons basil paste or chopped fresh basil
3 cloves minced garlic
1 teaspoon pepper
500 g pasta
 Mix all the ingredients i a blender except the minced beef and pasta.
Combine the mashed ingredients with the minced beef and roll into golfball sized meatballs.

Place them on a baking paper lined baking tray and bake in the a preheated oven for about 20 minutes on 200 C/390 F

When they are done I start cooking the pasta and make the sauce.

The meatballs ar very flavourful so I make a simple tomato sauce
1.2 kg chopped tomatoes, fresh or canned
2 medium onions
2 cloves chopped/minced garlic
2 teaspoons dried oregano
1 cube of vegetable bullion
1-2 tbsp olive oil for cooking
(salt and pepper to taste)
Saute the onions and garlic in olive oil until glossy add tomatoes and the rest of the ingredients and mash with an immersion blender, then let the tomato mixture simmer until it is cooked into a thick sauce.
I do not add any salt to this sauce since there is a bit of salt in the vegetable bullion and in the meatballs.
Recipe for pull a part bread HERE