Lasagna stew with smoked cheese

September 27th, 2015 @ 3PM by Boštjan Cigan Leave a comment

Lasagna soup Ever thought of making a lasagna in soup form? If the answer to that question is hell no, then I would very much like to convince you otherwise. I wouldn’t categorize this one as a pasta dish, but it is pretty close to it. I made this one on a cold summer day, using carniolan (kranjska) sausages. These are sausages that originate from my country, they contains seventy-five to eighty percent of pork, twenty percent of bacon, sea salt from Sečovlje salt plains, a little garlic and black pepper. In this recipe you can substitute them for any other sausage, but do try to find this one if you are in middle europe. The good thing about this soup is, that it is a bit thick and it almost feels like a stew. You can also freeze it and reuse it at a later time.


For 6 – 8 portions

1 pair of carniolan sausage (or any other)
2 cans of crushed pelati tomatoes (800 ml total)
2 big spring onions
2 regular white onions
3 tbsp of olive oil
3 tbsp of salt
3 tbsp of black pepper
1 tbsp of red paprika
1 tbsp of cumin
2 tbsp of tomato paste
5 tbsp of cream
100g of smoked cheese
4 fists of elicoidali pasta

Chop all of your onions and cut the sausage into slices. Put olive oil in the pan and add the sausage and the onions. Just wait until the sausage is half crisp. Now add all the spices. Add the pelati and one cup of water and mix thoroughly. Add cream. Reduce heat to low and let it cook for two hours, mixing thoroughly every fifteen minutes. Add the tomato paste after an hour of cooking and mix again. If you will serve all at once, in the last fifteen minutes of cooking add the pasta, else set aside the stew you will not cook and cook the pasta in the stew that you will serve. When serving serve in deep bowls, with some leaves of basil and shredded smoked cheese.

Filled under: Pasta and noodles, Soups and stews Tagged under: lasagna, lasagna stew, sausage soup, smoked cheese, stew, tomato soup

BLT sandwich with edible flower salad and dressing

July 26th, 2015 @ 11AM by Boštjan Cigan Leave a comment

BLT sandwich with dressing When it comes to sandwiches I have always loved simplicity. I made a plain bacon sandwich for my girlfriend once and she liked it. But when I made her a BLT, she said whoa. The lettuce and tomatoes actually do make a big difference. While the bacon adds to the crust, the lettuce and tomatoes add the freshness and that’s what makes this sandwich awesome. The second time I made it, I decided to add a simple salad to it that included edible flowers which included a mayonnaise-ketchup dressing. Lets go to the recipe (albeit it is a simple one).


For 1 person

4 slices of whole wheat toast
4 slices of bacon
14 mixed baby tomatoes (green, red, yellow)
mixed edible flowers (by choice)
mixed green salad (by choice)
4 tbsp of ketchup
4 tbsp of mayonnaise
2 tbsp of butter
garlic powder, black pepper, onion powder

Clean all the vegetables. Add a tablespoon of olive oil to a pan. Start frying your bacon. When done set aside on a sheet of paper. Take a small cup and mix the ketchup and mayonnaise. Add a tablespoon of garlic powder, black pepper, onion powder and salt and mix thoroughly. Now add two tablespoon of water and mix. The dressing is done. Heat up the toasts (with a slice of butter). Cut all the tomatoes in halves, and use six of them for the sandwiches, and put the rest of them in a mixed bowl with all the salad and edible flowers. Add half the dressing and mix. Now put the sandwiches together; start with bacon, add the salad and then the tomatoes. Add a tablespoon of dressing to each and you are done. You can serve the rest of the dressing in a small cup beside the sandwiches.

Filled under: Breakfasts, Grilled sandwiches Tagged under: bacon lettuce tomato, bacon sandwich, blt, blt dressing, blt sandwich, edible flower, edible flower salad, mayo dressing
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