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.
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.
Ham and eggplant in tomato sauce
Eggplant in slices
Crushed, canned tomatoes
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.
Mix the canned tomatoes with dijon mustard, pressed garlic, basil, salt and pepper. Dice the ham in small cubes.
Put the ham in the eggplant and cover with the tomato sauce.
Top with some goat cheese.
Finish off in the oven at 225°C for another 15 minutes until the goat cheese is golden.
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!
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.
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!
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.
Look how pretty it became!?
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.
With our new portion-sized cast iron ramekins we have had the possibility to explore some new ways of presenting as well as cooking our food. Nothing too surprising or ground-breaking (yet) but well some additional inspiration.
The last week we bought some pork loin which we thought would be nice to make pulled pork with. We have done it before, but every time one revisits a dish some new factor is added. One gets a different feel for which spices should be included. The ratio meat to sauce changes somewhat or one alters the oven temperature and time slightly. So, it is always interesting to see how the new dish turns out.
This time we used tomato sauce and garlic as the base together with the loin of pork. The spices were black pepper, cummin, ginger, cinnamon and cayenne pepper. The whole thing was mixed into the Schlemmertopf and cooked in the oven for almost four hours. Unfortunately on a slightly low temperature for the meat to really fall apart, but the taste could not have been better!
As a side for the pulled pork we made sticks of carrots and parsnips that we roasted in the oven along-side with sweet mini peppers that we stuffed with matured feta cheese.
Since we figured that the carrots and parsnips needed to be in the oven longer than the peppers and on a higher temperature than the pulled pork we took out the Schlemmertopf with the pulled pork and let it rest whilst the vegetables we roasted on the higher temperature. With 15 minutes left before serving we put the peppers in as well. The peppers were placed in our new portion-sized ramekins which as a really nice way of serving them in the end, since they kept the heat nicely when serving.
Whilst waiting for the vegetables to finish in the oven we pulled the pork apart. And then we put it all together and enjoyed a really nice dinner with a glass of red wine to go with the food. The spicing of the pulled pork turned out really, really well. The cinnamon and ginger together with almost too much cayenne pepper made a perfect combination.
Lately we have started to use the service to get food delivered to our home instead of going to the store and pick it up ourselves. It saves so much time and energy to do more fun stuff!
This time we tried out delivery from an all organic vegetable box and was astonished over the freshness of the veggies and the very good assortment that we got.
Spinach and other greens, parsnips, carrots, cabbage, root celery, garlic, onion, tomatoes, chili pepper and mini bell peppers. And not to forgot, the two perfect avocados!
It’s extra nice that the veggies comes delivered in a nice wooden box, that you return back to the delivery man next time. We have chosen to have a box like this delivered once every second week for now and complementing with veggies from FRAM when needed.
Since it was our first delivery we got a nice welcome package with the box as well. Sea salt, olives, apple cider vinegar and a really tasty olive oil!
Later Oliva enjoyed the box as well. Boxes are the best thing in the world!
Below follows a delicious recipe for a Persian inspired chicken stew. We had it with some “carrot rice” and a really nice green kale salad consisting of kale, lemon, lemon juice and finely chopped red onion. A good, sourish complement to the warm chicken stew.
A chicken stew with roasted nuts in and crunchy fresh pomegranate seeds on top. I was fortunate enough to have cinnamon roasted nuts waiting in the fridge, so I just used them instead of roasting new ones for the stew!
Chicken stew w. nuts
Chicken on the bone, 1-2 kg
2 onions, chopped
2 dl nuts, roasted and chopped
Salt & pepper
Bone broth + water
Dry roast the nuts in a frying pan or in the oven.
Heat a pot with butter, lard or coconut oil and gently brown the chicken.
Put the chicken aside and sauté the chopped onion until soft.
Put the chicken back in the pot and cover with bone broth + water.
Add all the spices and nuts and let it boil gently for about 30 minutes.
Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
Don’t forget to top the meal with pomegranate seeds!
Two weeks ago we stumbled over a wonderful recipe of a really tasty paste of turmeric, something that they call golden milk. It is basically a mixture of a number of spices that one mix in water reduce to a paste. This paste is then dissolved in coconut milk (or coconut cream+water) to create a close to perfect hot cup for the evening. Curcumin in turmeric is really healthy, but unless you are completely into asian foods with curry etc. it is kind of hard to eat any substantial amounts of it. However, this golden milk is a perfect way!
For the paste:
0,5 dl turmeric
2 dl water
2 tsp black pepper (ground), to block the degeneration of the curcumin in the body and maximise the amount we can have use of.
Blend the ingredients in a sauce pan and bring to a boil, whilst stirring. Let boil until it has turned into a nice paste-like texture.
Add spices for flavour. We have yet to try something outside the basic recipe, because it is just that good(!).
2 tsp cinnamon
2 tsp cardamom
1 tsp vanilla powder
4 tbls coconut oil (which helps with the absorption of the curcumin)
Place in a glass jar and store in the fridge for up to two weeks.
We can’t get enough of it! About at three each afternoon both of us start to have cravings for our evening cup of golden milk, so there is definitely something good with it! Goes perfect with a bowl of dessicated coconut that you dry roast in a pan and mix with virgin coconut oil as well.
Hope you enjoy it as much as we have! It should also seriously help the immune system cope with all the winter and spring flues/sicknesses that seem to be everywhere.
We have begun to buy a whole cow’s heart every now and then that we share with the cats. It’s between 2-4 kg and the tallow works well as cooking fat after rendering it while the meaty part is very delicious to eat!
This was a nice and quickly made weekday dinner. Cut “fillets” of the heart was gently fried in the cast iron pan with only pepper and salt. No need for more seasoning at flavour rich meat like that.
Together with the heart we had oven-roasted brussel sprouts, which in our opinion is one of the most yummy thing there is! It was also time for the nice carbon steel pan to cook shredded white cabbage with some dried chili flakes and dried basil.
Together with some fresh greens and a click of butter on top it became a really nice meal!