The world's most delicious spaghetti

There are a couple of dishes that I could eat as long as I have any in of it in front of me, this pasta dish is one of these dishes. It's not complicated, you don't need anything special to make it and you don't even have to follow the recipe that much. You can leave out any of the ingredients and still have a great meal but of course it's the best if you use a lot of everything...:) This is why I won't write down precise amounts because you can decide for yourself how much you want from each ingredient. 

Ingredients: 

• smoked sliced bacon
• fresh thyme (as much as you want)
• rosemary (the same rule applies)
• garlic
• sundried tomatoes
• salt, pepper
• mushroom
• whole wheat spaghetti

Bring a pot of water with some salt and oil to a boil and cook the pasta in it. Meanwhile you have to slice the bacon and start frying it in a pan on a tiny bit of oil. Do it until the bacon is crispy. Then you can add the sliced mushrooms and cook it until it becomes soft, right after that you can add the garlic, the herbs and the tomaotes. Give it a good stir and let the flavours come out. Then you can add the cooked pasta and give it another good stir. Sprinkle some parmesan on top and that's it... :)

Mushroom caps filled with apples and mozzarella

Ingredients:

• mushroom caps, big ones
• mushroom stumps sliced 
• 1 mozzarella ball chopped fine
• 1 small onion chopped fine
• 1 apple chopped fine
• 10 dkg of ham or bacon
• fresh rosemary leaves
• salt, pepper, olive oil 

Wash the mushroom and remove the stumps gently. Pour a bit of olive oil in a fireproof dish and put the caps in it. Chop the onions fine and start cooking them in a bit of olive oil. Meanwhile chop the bacon or ham, the apples, the mushroom stumps and the mozzarella fine. The rosemary leaves also need to be choopped really fine. When the onion is half way done, add the bacon, the mushrooms and the apples, and cook them together until the apple gets soft a bit. Add some salt and pepper and the rosemary. Stuff the caps with the mixture and cook it in the oven at 180 deg Celsius for 15-20 minutes. 

Mushroom caps stuffed with eggplant cream

Ingredients for 2 large servings

The mushrooms:

• 8-10 pieces of mushroom
• 1 eggplant
• 1 clove of garlic
• a little bit of lemon juice
• 2 tablespoons of cream
• cheese on the top of the mushrooms according to taste

The garnish:

• 2 dl of rice
• 4 dl of water
• the stalks of the mushrooms
• 1 packet of sliced bacon or any similar kind of meat
• 2 pieces of spring onion

Start roasting the eggplant in a dry pan, with the peel on, like when you roast it on the grill. Let it become black, it doesnt matter if the peel gets burnt, because you will have to take it off anyways when its done. When its done, put it into a dish and cover it so that the steam softens the peel, and you can take it off easily. Then take the inside of the eggplant, cut it up a bit, and add the garlic, the lemon juice, the cream and salt to it in a pan. Take the stalks of the mushrooms out and put it away for now. Sprinkle salt on the mushroom caps, and fill them with the eggplant cream. You can also sprinkle a bit of cheese onto the top, according to taste. It gets ready at 180 degrees in about 20 minutes.

The stalks can be used for the garnish. Chop it, and fry it in a pan along with the spring onion and the bacon and then add the whole mixture to the rice. Its a realitvely light but a filling lunch.

Soda bread with mushrooms

The original recipe is Rachel Allen's soda bread recipe, plus I added some tomato sauce, mushrooms, onions and grated cheese. The outcome is a filling, vegetarian and quick lunch.

Champignon salad with lots of thyme

Ingredients (depending on the amount of salad we are making)

• champignons
• thyme
• garlic
• oolive oil
• sour cream
• salt, pepper

Wash the champignons, and cut the brown parts down if necessary. Cut them in not too smal pieces, four in the case of smaller ones and correlate the others to them. In a bit of olive oil fry the champignons, and add salt too, but just until it becomes soft but nbot too soft. When its done, add the thyme and part of the garlic. Let it cool, whilst add the salt and the rest of the garlic to the sour cream and mix it. When its cold, add the sour cream to the champignons, and let it rest in the fridge for some time.