Watch and cook along with us on Instagram Live this Friday (26th February) for a delicious dinner. We'll be led by renowned cycling chef Henrik Orre in his new Velochef Clubhouse in Oslo to help us prepare a tasty meal, as he has done thousands of times for pro teams and fine diners alike.
Henrik spent five seasons on the road producing nutritious and delicious meals for Team Sky, as well as chefing at several of Oslo's top restaurants, before becoming head chef at the Michelin 2-star Matbaren in Stockholm.
Henrik has also produced three fine-looking books mixing riding and recipes, including his latest, Outside is Free, from the wonderful wilds of Norway.
Rouleur subscribers will receive a printable recipe card, but if you'd like to follow along, here is your shopping list and a list of things that you'll need. Don't worry if you're not a pro in the kitchen, it's easy to follow.
When: Friday 26th February - 19:00 (UK time)
Where: Rouleur Instagram
Recipe: Pasta with goat cheese & pine nut dressing
Serves 2 persons
- Knife and cutting board, 2 medium saucepans
- 1 grater (microplane)
- 300 gram of pasta (Penne, Mezze Maniche etc)
- 300 ml of creme fraiche
- 100 grams of goat cheese
- 1 bag of spinach leaves
- 1 red chilli
- 2 cloves of garlic
- Olive oil for frying
- Salt and pepper
For the dressing:
- Olive oil
- Liquid honey
- White wine vinegar
- 50 grams roasted pinenuts
Henrik says that this pasta also pairs well with any cooked protein - fish, chicken or meat.
* NOTE: Get your pan of water on NOW! *
Start with boiling 2 litres of salted water
Cook the pasta per the instructions for the specific pasta
Finely chop the garlic & chilli and sautè in a frying pan with a splash of olive oil (Sautè means to lightly fry - don’t add colour)
Add crème fraiche and melt the goats cheese together with the garlic & chilli to make a sauce
When the pasta is ready, fold the pasta and sauce together in the pan
Fry the spinach in a separate pan with a splash of olive oil and salt
Stir together the ingredients for the dressing, top the pasta with spinach and drizzle the dressing over the top
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