This is my take on spaghetti with meatballs and of course with reference to the Lady & The Vagabond. In addition, the dish is served with homemade pasta made with Super Grain Flour. Super Grain Flour is rich in protein and fiber and if you replace 10% of your flour with Super Grain Flour, you can actually raise the fibre content of your baked goods by up to 70%! It is therefore an ingredient that adds both really good taste and nourishment to the food. We think it's great fun to make pasta at home, so if you don't have a pasta machine yet, I really recommend buying one - it's easier than it looks! ;) Note! Remember to make plenty so you have enough to make Meatball Sandwiches the next day (see recipe below)!
250 g wheat flour
50 g Agrain® Super Grain Flour (Pilsner, Whisky, IPA or Smoked Malt)
500 g beef
A large onion (grated)
2 cloves garlic
2 carrots (grated)
100 g grated celeriac
20 g 05 smoked malt
1/5 dl sparkling water
1/5 cooking cream
1,5 tsp salt
A sprinkle of pepper
1/4 tsp. smoked paprika
1 tsp. chilli flakes
1 onion (cut into cubes)
2 cloves garlic (cut into cubes)
100 g celeriac (cut into cubes)
1 glass red wine
1 broth cube (of your choice)
1 dl water
A bottle of tomato passata
about 1 tbsp. tomato pure
A small handful of fresh basil
Mix the flour and make a small mountain of flour on your kitchen table. Make a hole in the middle (like a volcano), knock the eggs out and add them into the hole in the flour.
Mix the flour and eggs thoroughly and knead for about 20 minutes until the dough is smooth – it is important to knead it thoroughly.
Divide the dough into two glasses, which you place with the bottom up on a cutting board on the kitchen table.
Let the dough rest for about 30 minutes.
Then make the pasta plates on the pasta machine, starting at the 7th setting. For the pasta, stop at the 2nd or 1st setting. Boil water in a pan and add salt.
The pasta should cook for 2-3 minutes.
It's all mixed together and should preferably be mixed a lot.
Now shape them like table tennis balls and place them on a baking sheet.
Bake them at 200 degrees for 18 minutes.
Fry the onion and garlic in olive oil until it gets a bit of color.
Add the red wine and celeriac and let it boil for a bit.
Add the tomato puree and let it gather.
Dissolve the broth in the water and add it to the pan.
Finally add the tomato sauce and let it simmer on low heat for half an hour.
After 15 minutes you add basil.
When the celery and onions are tender, blend it, add the meatballs and let it simmer until the meatballs are hot and covered in sauce.
Serve it all with a generous sprinkle of Parmesan ;)
This dish is ideal to make the day after you cook Spaghetti with meatballs - and it's as easy to make as it tastes good! :D
If you have a baguette lying around from some of the previous days, it is perfect to use for this recipe - otherwise you will also get our recipe to bake a baguette with 05 Smoked Malt.
Meatballs from the previous day
The leftover tomato sauce
Grated cheese - possibly cheddar
Baguette (2 pieces):
4 dl water
20 g yeast
3 tsp honey
2 tsp salt
50 g Agrain® 05 Smoked Malt Super Grain Flour
450 g wheat flour (preferably Manitoba flour or other flours high in protein)
Baguette (2 pieces):
Start by dissolving the yeast in cold water. Then stir together the honey, salt and Super Grain Flour.
Add the wheat flour little by little - the dough should be soft and flexible, but it's okay if it feels wet.
Let the dough rise on the kitchen table for a minimum of 3-4 hours. If you let it rise overnight, the taste develops in the best way possible.
When the dough has risen, the dough is shaped on a flour-sprinkled table. You shape the baguette by pressing the dough a bit flat and folding the sides over each other. Then you press the ends of the folded dough flat and fold it slightly over the bread. Now you roll it round with your hands and press it flat once more and fold the sides over each other. Finally, roll until the dough is the right length and thickness and places it on baking sheet. Turn the oven on 225 degrees hot air.
When the oven is hot, brush the baguette with beaten egg and bake for 20 minutes.
Take the bread out of the oven and allow it to cool slightly before filling it.
Cut your baguette into pieces (decide which size you prefer). Split the bread halfway through the middle. Start by sprinkling a little cheese in the bottom. Then add a bit of tomato sauce and meatballs and finish with cheddar. Bake the baguette in the oven for 8-10 minutes at 200 degrees until the cheese has melted.
This dish is one of those quick everyday dishes that never fails. The pita bread dough is easy and quick to make and while the dough is left to rise you can prepare the filling. In addition, we always make a little extra, so you don't have to think about lunch the next day. In this recipe we make fried chicken, but the sky it the limit when it comes to stuffing - so go nuts! :)
3 1/2 dl lukewarm water
30 g yeast
1/2 tsp. coarse salt
50 g Agrain® 02 IPA Super Grain Flour
450 g wheat flour
500 g Chicken breast
Dressing: 1 dl sour cream, 1 tsp curry, 1/2 tsp sugar, a bit of little lemon juice, salt and pepper
Pour the water into a bowl and dissolve the yeast. Mix Agrain® Super Grain Flour with wheat flour. Then add about 3/4 of the mixed flour to the yeast mixture and add salt. Add the rest of the flour little by little and knead to a smooth dough that doesn't stick to the fingers.
Cover the bowl with a tea towel and leave the dough to rise on the kitchen table until it has risen to at least double the size – it takes about 1 hour.
Pour the dough onto a flour-sprinkled table and divide into 8 equal pieces. Roll each piece into a bun, then roll each bun out to a "pancake". They shouldn't be taller than about 0,5 cm and it's important to make sure they're not too thick.
Place the pitas on a baking pan covered with baking paper and leave to rise for about 15 minutes.
Place the baking pan in the middle of the oven on 250 degrees hot air, and bake the pitas for about 8 minutes until they inflate themselves to light brown balloons.
Eat the pitas while they're fresh baked and warm, or leave to cool and reheat them quickly before serving. The pitas are best on the day they're made. If you let the pitas cool off, place them on a oven rack and cover them with a tea towel while they cool down so they don't get dry and hard.
Cut all the ingredients for the salad while you wait for the dough to rise.
Stir the dressing together and let it rest in the fridge.
While the breads are in the oven, cut the chicken into smaller cubes and fry on the pan - remember to season with salt and pepper.
Once the breads have cooled, fill the pita bread with chicken, lettuce, feta and dressing. Bon appetit!