Bell pepper salad

We got like 2 kg of wonderful red bell peppers with a vegetable delivery a while ago. Organically grown of course, hopefully loaded with vitamins and fibers. The color or taste indicated that at least! Lately we have started to focus more on getting enough quality fibers in our daily meals to serve all the gut bacterias, I’ll come back to that in another post.

I looked for some inspiration of what to pair with the bell pepper and found out that the combination of dill and red onion would be really nice. It turned out fantastic, find the recipe below and make one yourself!

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Saturday lunch with raw bell pepper salad.

Bell pepper w. dill salad

Ingredients used:

  • Red bell peppers
  • Red onion
  • Artichokes
  • Dill, dried or fresh
  • Salt & pepper
  • White wine vinegar
  • Olive oil
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Ingredients used in bell pepper salad with dill, onion and artichokes.

How to:

Chop all the vegetables in suitable sizes. Add in a bowl and add salt, pepper and dill. Sprinkle some white vinegar on top and cover with olive oil. For best result, let it rest for a couple of hours before eating to let the vinegar soften the onion and blend all the flavors nicely.

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Lovely color of the raw bell pepper salad.

I cheated slightly on the resting part though, but it was delicious anyway! The artichokes gives such a nice earthy flavor to the more sour onion and fresh bell pepper.

For this Saturday lunch a while ago we had the salad together with a spinach and tomato frittata topped with pecorino cheese and some fried mushrooms and saurkraut. A satisfying weekend lunch.

Happy paleo,

Cecilia & Magnus

Aubergine w. capers dressing

Aubergine, or eggplant, is a vegetable that we really enjoy having and I think the meaty texture of it makes it fun to work with. For this dish, I was just inspired by the color green! Leek, capers and fresh parsley together with dijon mustard for some sparkly taste..

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Aubergine pan coming out of the oven.

Find the recipe for the dressing below!

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All the main ingredients for the dish.

The aubergine was simply cut into staves adding chopped leek and squeezed garlic on top and seasoned with salt and pepper. Before going into the oven at about 175°C some melted lard was poured over.

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Aubergine pan covered with leek and garlic before going into the oven.

Capers and parsley dressing

Ingredients used:

  • Capers
  • Dijon mustard
  • Fresh parsley
  • Salt & pepper
  • Olive oil

How to:

Chop the parsley and add the rest of the ingredients to taste.

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Capers and fresh parsley dressing with dijon mustard.

The dressing complemented the soft aubergine very good and was making the dish very interesting. A piece of pork loin and avocado was served with it, but I would say almost any protein would work very well to it.

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Dinner with aubergine and dressing on top.

Happy cooking,

Cecilia & Magnus

Point cabbage pizza salad

The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.

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Homemade pizza salad in a bowl.

Pizza salad

Ingredients used:

  • 1 cabbage head
  • 1 Tbsp 24% vinegar
  • 1 Tbsp water
  • 2 Tbsp mild olive oil
  • Dried oregano
  • Salt & pepper
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Ingredients for pizza salad.

How to:

  1. Mix the vinegar, water and olive oil with the seasoning in a bowl.
  2. Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
  3. Toss well and leave for a while, preferably over night.

 

We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.

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“Spinach cake” with eggs and pecorino.

It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.

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A simple paleo lunch.

Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.

Happy cooking,

Cecilia & Magnus

Fritata and salad topped w. Pecorino cheese

It wasn’t too long ago that we made fritata (as we were informed is the proper name, rather than omelette), but after getting a new delivery from Årstiderna with Pecorino cheese and olive oil it was time again anyways.

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Fritata w. tomatoes topped with Pecorino cheese.

We made a really simple one this time. Just the eggs, water and grate cheese, mix it and pour it into the cast iron pan and then placed thin slices of tomato on top. To get the fritata well done without burning it we use to cover the pan with a lid.

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The simple ingredients for the fritata. Eggs, tomatoes, pepper and cheese for topping. The eggs were of course mixed with some water before ending up in the pan.

For the last few minutes we put the grated cheese on top of the fritata and returned it to the stove with the lid on.

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The final, good-looking result.

We had also go a fresh delivery of vegetables and avocado from Årstiderna this same day, so we enjoyed the fritata with fresh vegetables. Both the bell pepper, cucumber and the tomatoes were some of the freshest vegetables I have ever tasted, even compared to the farmers’ market vegetables that we got during our year in Dublin. The vegetables were amazingly crispy and so filled with flavours. It is definitely not the last time we buy vegetables from Årstiderna simply because of that reason. It was obvious that they had not stored the vegetables for a week in a distribution center before sending them us. They were maybe not freshly harvested, but close enough. Not even our groceries from FRAM are as fresh as these.

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A perfect simple dinner plate. Fresh salad with pecorino topped fritata.

I also want to take the opportunity to brag a bit about the fritata, it was by far the best one I have ever accomplished. Perfect texture all throughout without being burnt or getting stuck in the bottom of the pan. Wonder if that will ever happen again…

Happy cooking,

Cecilia & Magnus

Roasted red cabbage wedges

Cabbage, red or white, is almost always available in our kitchen. It’s so versatile and for this dinner we made wedges and roasted them in the oven with garlic, lemon and pecorino cheese on top!

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Oven roasted red cabbage for dinner.

Red cabbage w. pecorino cheese

  • One head of cabbage
  • A few garlic cloves
  • One lemon, juice and zest
  • Coconut oil, melted
  • Pecorino cheese
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Pretty red cabbage wedges.
  1. Heat the oven to 200°C.
  2. Cut the cabbage head in wedges and place in an oven ramekin.
  3. Mince the garlic cloves and zest the lemon. Rub it into the wedges. Slice the lemon and squeeze the juice on top as well.
  4. Pour some liquid coconut oil on top, add salt and pepper and place in the oven for about 40 minutes.
  5. Grate the cheese and spread on top of the wedges, put back in the oven for another 10 minutes.
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Oven roasted red cabbage with grated cheese.

The cabbage was served with some leftover meat patties and a piece of cow’s heart, saurkraut and green olives. Top with a click of butter and some olive oil before eating!

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A nice paleo dinner.

Happy cabbage cooking,

Cecilia & Magnus

Eggplant & gammon

As mentioned, we did bunker a lot of gammon after Christmas. Because of that, some creativity is needed in order to not get fed up by it. This innovative dish with eggplant and tomato sauce in a cast iron ramekin turned out really nice. Find the recipe below.

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Dinner served in cast iron ramekins.

In order to reduce any possible bitterness of the eggplant, slice them and sprinkle salt over. Let the salt drag out liquid for about 10 minutes and dry them with a paper towel. We don’t always do that and usually the eggplant is fine anyway, but this time I thought it was convenient to make the slices a bit softer as well so that they could be fitted into the ramekins.

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First, salt the eggplant slices.

Ham and eggplant in tomato sauce

Ingredients used:

  • Pre-cooked gammon
  • Eggplant in slices
  • Crushed, canned tomatoes
  • Dijon mustard
  • Fresh garlic
  • Dried basil
  • Goat cheese

How to:

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Ingredients used in the dish.
  1. Place the sliced eggplant in suitable oven ramekin and bake in the oven at 225°C for about 15 minutes, until soft and slightly browned.
  2. Mix the canned tomatoes with dijon mustard, pressed garlic, basil, salt and pepper. Dice the ham in small cubes.
  3. Put the ham in the eggplant and cover with the tomato sauce.
  4. Top with some goat cheese.
  5. Finish off in the oven at 225°C for another 15 minutes until the goat cheese is golden.
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Eggplant and gammon in tomato sauce topped with goat cheese and some greens.

Serve with some greens and a nice glass of red wine if you like.

The cast iron ramekins not only keep the food warm throughout the dinner, they seems to add a lot of iron to the food as well based on the iron taste that the food gets. Very nice!

Happy cooking,

Cecilia & Magnus

Omelette pan

This post shares some inspiration to a more simple dish that is really quick to make, but still delicious. A frying pan omelette filled with yummy vegetables, from the home delivery that we had.

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Simple omelette lunch!

Making a omelette like this is also a perfect opportunity to make use of leftovers. We had some diced turnip with red onion in the fridge that was just perfect to add!

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Ingredients used in the omelette.

First, carefully brown the sliced onion in a cast iron pan and then add some chopped greens, we had spinach! Also put the leftovers in the pan and let them be warm. The eggs are whisked together with a small amount of water and then poured over the vegetables. Top everything with pretty tomato slices, salt and pepper! Leave at low/medium temperature until the eggs are cooked. It helps to put a lid over the frying pan.

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Stuffed omelette in the cast iron pan.

Look how pretty it became!?

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A perfect paleo lunch.

Served with the omelette was a red cabbage and carrot salad and a perfect avocado half. Top the omelette with a click of butter and sprinkle some olive oil on top.

Enjoy simple cooking!

/Cecilia & Magnus