Whole chicken in Schlemmertopf

Today we made a whole chicken in the Schlemmertopf. It turned out really well! The Schlemmertopf keeps both the moisture and the flavours in the meat really well, so it was not too much of a surprise that the chicken was perfectly moist and tender.

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The whole chicken in the Schlemmertopf seasoned and ready for roasting.

After placing the chicken in the Schlemmertopf we sliced some onion and garlic and put around the chicken together with a small jar of bone broth as well as a few bay leaves. Make sure to soak the Schlemmertopf before putting all the ingredients in and before placing it in the oven. When the clay is dry the heat from the oven might make it break…! So, that’s a worthwhile precaution.

Then the whole thing was placed in the oven at around 175 °C for about two hours.

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The ingredients for the chicken roasting.

Together with the chicken we steamed some white cabbage as well as roasted some broccoli and sweet potatoes in the oven together with the chicken during the last hour before serving.

 

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Dinner is served.

Sorry for the boring picture of the final plating. It was one of those days where we lost patience (read were really hungry) in combination with a not very photogenic mix of food. But, hey it tasted marvelous!

Happy paleo,

Cecilia & Magnus

 

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Broccoli soup w. leek

Time for some pretty green soup! Broccoli, cauliflower, leek, bone broth… Spiced up with cayenne and cumin. If you have your bone broth, soups are so easy to make!

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Paleo broccoli soup

Ingredients needed:

  • Broccoli
  • Cauliflower
  • Leek
  • Onion
  • Bone broth
  • Cayenne pepper
  • Cumin seeds
  • Water
  • Salt and pepper

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How to:

  1. Cook the broccoli and cauliflower in small pieces in a pot with bone broth together with ground cumin seeds, cayenne, salt and pepper.
  2. Meanwhile, chop the onion and leek and fry until soft in a saucepan with some cocnut oil or lard.
  3. When the broccoli and cauliflower are soft enough, use a blender to make soup out of it. Add water to desired texture.
  4. Add the soft onion and leek into the soup and serve!

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We had the soup topped with some feta cheese and balsamic vinegar to add some acidity. A plate with venison liver pâté is nice complement to it as well!

Happy soup,

Cecilia & Magnus

Oxtail stew w. leek and allspice

Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.

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Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
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Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
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Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

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Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus

Spinach soup!

A while ago we made this green spinach soup topped with a poached egg, feta cheese, pork crumble and chili flakes. Very tasty and warming in a dark autumn evening!

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Spinach soup with poached egg.

It was simply made from chopped, frozen spinach with bone broth from this balsamic vinegar stew as a base. So convenient to already have loads of flavors in the stock and to have the spinach chopped and ready. Healthy cooking does not equal difficult or time consuming cooking!

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Chopped spinach and bone broth.

But it can of course be made from clear bone broth as well. Just make sure to add some acidity in the soup then.

The pork crumbles is a result of rendering pork fat and they are really nice to use as a crunchy complement, for example in a soup. And don’t forget the chili flakes on top, it adds such a nice flavor to everything!

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Spinach soup for dinner.

Happy soup,

Cecilia & Magnus

Bone broth made in Wonderbag!

Have you heard about Wonderbag? This incredible clever non-electric slow cooker. Make sure to check it out more in detail here. We just got one ourselves and the first thing we cooked in it was of course bone broth!

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Pretty Wonderbag!

First, look how pretty the Wonderbag is!

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Bone broth after 12 hours in Wonderbag.

Second, look what an incredible bone broth it makes from massive bones. Such a difference to use the stove for 30-60 minutes to make bone broth instead of having it boiling for 12 hours at the stove. The flexibility to be able to make the broth without being home and awake for 12 hours straight to watch it is another great advantage! It was so convenient to start the broth during the evening and then finish it the next morning, just leaving it in the Wonderbag overnight. No need to worry about setting the stove on fire or dry cook the pot.

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Gelatinious bone broth!

Wonderbag bone broth

1. Fill a pot with bones and add water to the edge. Use a variety of bones if you have! Chicken carcasses usually makes the broth very gelatinous.

2. Put on the stove and let it boil for 30 minutes

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Bones saved in the freezer!

3. Place in your Wonderbag and seal it tightly to keep all the heat inside.

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Place the warm pot in the Wonderbag.
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Resting Wonderbag with a bone broth pot inside.

4. Let it rest and transform the bones into a gelatinous nutritious liquid for around 12 hours.

5. Take it out from the Wonderbag and pour into glass jars that you store in the freezer and make sure to get your bone broth a couple of days a week at least. If you want to, put it back on the stove and let it boil for about 30 minutes more to reduce it slightly. In that way it is more likely to fit in the freezer…

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Cooling the jars with help of the cold autumn air.

Make sure now to buy meat on the bone and save the bones in your freezer. In that way, you always have the possibility to make this super nutritious elixir to no cost at all.

Happy bone broth making,

Cecilia & Magnus

Curry butternut squash soup

Creamy soups are so satisfying, especially now when its colder and dark in the evenings. This is another variant of a butternut squash soup, a slightly better one then the last one we did, I have to say. The difference is that the squash, onion and all nice spices are roasted in the oven before going into the pot.

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Curry butternut squash soup

Ingredients needed:

  • 1 butternut squash
  • Brown onions
  • Garlic
  • Nutmeg
  • Chiliflakes
  • Ginger powder
  • Turmeric
  • Curry
  • Thyme
  • Coconut oil
  • ~3 cans coconut cream/milk
  • ~3 dl bone broth
  • Salt & pepper

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How to:

  1. Dice the butternut squash and place in a baking tray. Top with sliced onion and all the seasoning. Sprinkle an even layer over the whole tray and pour over coconut oil before placing in the oven at 250°C for about 25 minutes.
  2. In a pot, heat up coconut cream and bone broth.
  3. Add the squash into the pot when it has become soft.
  4. Mix the soup into your desired texture.

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To get some protein to the meal we did some meatballs that went into the oven at the same time as the squash. Time and energy effectiveness!

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The soup served topped with meatballs, rosemary and olive oil. The richness of the butternut squash together with the curry and chili seasoning is so nice! You need to try this soup!

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Happy soup making,

Cecilia & Magnus

Butternut soup

The grocery stores are packed with root vegetables and it’s starting to get cooler outside. Time for a warm, creamy soup! Bacon, wild boar sausage and feta cheese made a really nice topping to it.

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Butternut squash soup topped with bacon, sausage and feta cheese.

This one is based on butternut squash with some root celery  and red onions added. The butternut squash makes everything rich and smooth.

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The vegetables and seasoning used in the soup.

Butternut squash soup

Ingredients needed:

  • Butternut squash
  • Root celery
  • Red onions
  • Garlic
  • Fresh turmeric
  • Nutmeg
  • Cayenne pepper
  • Green pepper
  • Lemon juice
  • Coconut cream
  • Coconut oil
  • Bone broth
  • Bacon
  • Sausage

 

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The rest of the ingredients used for the butternut squash soup.

 

How to:

  1. Chop and brown the onion in a large pot using coconut oil.
  2. Chop the root vegetables and let them brown slightly in the pot as well.
  3. Add the coconut cream, bone broth and water until all the veggies are covered.
  4. Add the seasoning.
  5. Let everything boil until the veggies are soft. Meanwhile, fry the bacon and sausage in a frying pan.
  6. When the veggies are soft, use a mixer and mix it to your desired texture.
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Enjoyable dinner!

We topped everything with some feta cheese and olive oil as well! Very tasty!

Happy cooking,

Cecilia & Magnus