Potato pizza with bacon and spinach

Monday and yet another week of the food experiment has begun... Time flies by when you're enjoying yourself and I really am. I love cooking more than ever, even though it is hard to set your mind to it after a long day at work. I love that we get to try so many different recipes - there are still loads to choose from and it just keeps getting better. 

Today the menu consisted of Potato Pizza with bacon and spinach (originally it was fresh herbs but I forgot to chop some and left them out) with a side of Tomato Salad... YUM-O! what a way to start a new week - and there was enough to feed a small army, but then again I'm famous for making large amounts of food (I get that from my mother) so that's not a new thing. We were stuffed and we have enough for lunch tomorrow... I hope it tastes as good cold as it does when it's hot...

Now this time Carina has been so kind as to translate the recipe and thanks Carina! I'm just reposting what she wrote:

For four people you'll need:

Dough:

10 grams of yeast

4 dl lukewarm water

2 teaspoons of salt

2 tablespoons of rapeseed oil

approx. 600 grams of all-purpose flour, pizza flour or durum flour (I used half all purpose flour and half durum)

1 ¼ or 1½ dl mayonnaise

2-3 cloves of garlic

Topping:

6-8 big potatoes (I just used 300 grams of new danish potatoes)

2 apples

50 grams of spinach (I added spinach on half of my pizzas)

150 grams of grated cheese

200 grams of sliced bacon

salt and pepper

Mixed fresh herbs like oregano, basil, thyme, chives or chervil

Accompaniment:

1 big bowl of mixed salad or traditional tomato salad.

Dissolve yeast into water and add salt and oil. Put flour in gradually until you have a smooth dough. Set the dough to risefor 1½ hour in a warm place. Take the dough out of the bowl and split it into 4 portions. Roll each dough portion into four thin pizzas.

Mix mayonnaise together with the pressed or grated garlic and spread it on the pizza crusts. 

Slice the potatoes and apples into as thin pieces (use a mandolin iron, if you have one) as you can and spread the slices over the 4 pizza crusts. Sprinkle the spinach and cheese on. Finally add the bacon slices on top and season it with salt and pepper. Bake the pizzas at 250C for approx. 15 minutes (remember to check them, so they don’t turn black)

Sprinkle with fresh herbs just before serving and serve a big bowl of salad.

Bon appetit...

Read about Carina's experience with this recipe - HERE

Fettuccine with Jerusalem artichoke cream

This is just one of the other dishes I made during this week and it was so good I had to share it here. I had never tried Jerusalem artichokes before and was pleasantly surprised and my husband too. Hope you'll like it as well, and here we go - for four people you'll need:

100 grams bacon cubes

50 grams parmesan cheese

300 grams fettuccine

1 handful parsley

Jerusalem artichoke cream:

700 grams Jerusalem artichokes

1 dl broth (I used chicken broth)

200 gram Philadelphia light 12%

salt and pepper

Turn on the oven at 200 C (400F). Scrub the artichokes free of dirt and dry them off. Do not peal them. Put the Jerusalem artichokes on to a baking sheet and bake them in the oven for about 30-40 minutes until they are tender. Fry the bacon until it is crisp and put it on a kitchen towel to dry off.

Put the artichokes in the blender together with Philadelphia and the broth and give it a spin until it has a creamy consistency. Season with salt and pepper.

Cook the fettuccine as directed on the packaging and drain the water from the pasta. Grate the parmesan cheese and chop the parsley. Mix the fetticine and the Jerusalem artichoke cream and sprinkle it with bacon and parsley.

Bon appetit...

Pasta with crisp bacon, glazed sunflower seeds, asparagues and thyme breadcrumb sprinkle

That's one long title for a dish - well it just describes the contents really and it's a simple recipe and tastes good as well in my opinion. My husband liked it as well but then again he loves everything that has the word bacon written all over it...

The recipe says to use basil but we are not that fond of basil so I just left it out, but if you like it, you should try it as well. I spoke to Carina after they had eaten and they were not too thrilled about this dish, but then again, she has some difficulties acquiring some of the ingredients for the recipes and that makes it a whole different experience for her.

However I would love to share this lovely recipe with you and for four people you'll need:

100 grams sliced bacon

Toasted glaced sunflower seeds

4 tablespoons sunflower seeds

1 tablespoon sugar

2 tablespoons lemon juice

1 bundle of fresh asparagus

Dressing

4 tablespoons cold pressed rapeseed oil

1 clove grated garlic

1 tablespoon lemon juice

salt and pepper

Thyme breadcrumb sprinkle

½ dl breadcrumbs

2 tablespoons finely chopped thyme

salt flakes

500 grams fresh spinach pasta

1 pot of fresh basil

Fry the bacon in a skillet until it is crisp and golden. Leave the slices on a piece of kitchen towel to get rid of the excess fat.

Toast the sunflower seeds on a dry skillet over medium heat. Whisk together sugar and lemon juice and pour it into the pan with the sunflower seeds. Let the liquid reduce and pour the glazed sunflower seeds onto a baking sheet and spread the out before they cool down otherwise they will stick together.

Break of the lower part of the asparaguses and blanch them for one minute in boiling water. Rinse the asparaguses under cold water to stop the boiling and save the boiling water for cooking the pasta. Cut the asparaguses into smaller pieces.

Whisk together the ingredients for the dressing.

Toast the breadcrumbs in a skillet until i gets golden. Take off the breadcrumbs and mix it with thyme and salt. Cook the pasta as advised on the packaging until it is cooked 'al dente'.

Drizzle the dressing over the pasta and then add the bacon, sunflower seeds, asparagus and basil leaves. Serve the thyme-breadcrumb sprinkle on the side and sprinkle it on top of the dish right before eating.

Bon appetit....

Read about my friends experience with this dish on her blog - Carina's blog