Cow’s heart “fillet”

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!

Happy cooking,

Cecilia & Magnus


Heart w. pomegranate, brussel sprouts and cauliflower salad

In this post we will share a recipe for a wonderful side-dish inspiration as well as connecting back to what one can do with a whole cow’s heart.

Dinner with sliced heart, oven roasted brussel sprouts and cauliflower served with feta cheese and pomegranate.

First out is the side-dish. We have really enjoyed the availability of brussel sprouts at FRAM the past few weeks. The dinners with the brussel sprouts have probably been the ones that we have looked forward to the most. Anyhow, we thought we would share a new way of enjoying them.

Ingredients for the side dish.

The ingredients for the side dish was:

  • 300g brussel sprouts
  • 1 small head of cauliflower
  • Coconut oil for oven roasting
  • 1 pomegranate
  • 150g feta cheese
  • salt and black pepper to taste

Start the oven at 175 °C. Pick apart the cauliflower head into smaller heads and mix with the brussel sprouts in a ramekin. Season with pepper and salt and top with coconut oil.

Readying the vegetables for the oven.

Put the ramekin into the oven for about 40 minutes. Watch the brussel sprouts so that they don’t get burnt though… In that case lower the temperature slightly or cover with some aluminum foil.

While waiting for the vegetables to get ready, separate the pomegranate seeds from the fruit. There is a tonne of “best ways” of doing this around, but the by far easiest that we have found is to just slice the pomegranate in half and then systematically pick out the seeds. It takes some time, but it definitely yields the best results and the process is actually quite mindful, so definitely not a waste of time.

As meat to this dinner we made some slices of the whole cow’s heart that we bought the other week. In the end we managed to slice up some beautiful steak-like pieces that we seasoned before frying in our cast iron pan.

Slices of cow’s heart, nicely seasoned.

Remove the vegetables from the oven and place on the plate, top with pomegranate seeds and crumbles of feta cheese. Finish it all of with a nice olive oil.

Dinner is ready and enjoyed with a glass of greek red wine to go with the feta cheese.

We were actually surprised of the tastiness of the sliced heart. Much better than a normal piece of meat and so much more nutritional! The slices were really tender and heart has just a wonderful taste. Definitely not the last time we do this! Together with the dinner we had a nice Greek wine, that we thought would go well with the feta cheese. It was okay, but not too interesting unfortunately. The food itself though, was a great success!

Happy paleo eating,

Cecilia & Magnus

Friday boeuf tartare

The past few Fridays we have had boeuf tartare mainly for its simplicity, but also because it is just such a wonderful dish! This time we had it with fermented cucumber, cabbage and the rest of the elderflower capers that we also had last time we ate boeuf tartare.

Boeuf tartare with fermented vegetables and roasted brussel sprouts.

The real advantage with having something that doesn’t require cooking is that after a long work week one can simply put it on the table and enjoy. That said, we have had the habit of cooking something warm as a side, which somewhat defeats that purpose, but it is a huge difference only waiting for some brussel sprouts to finish in the oven compared to making meat patties or roasting a steak as well.

The sides, femented cucumber, dijon mustard, elderflower capers and chopped red onion.

After having tried both red and brown onion with the tartare we have decided that the red ones matches slightly better, so that is what we will go with most of the time in the future as well.

Some green leaves and a salad dressing of olive oil, balsamic vinegar and garlic was a nice addition as well.

In addition to chopped red onion we had some fermented cucumber, dijon mustard, elderflower capers and a green salad with a garlic, balsamic vinegar and olive oil dressing.

Perfect simple Friday night dinner.

This time I (Magnus) went by FRAM on the way home from work to buy the minced meat for the tartare and took the opportunity of buying some fresh brussel sprouts as well as some mushrooms, which were all oven roasted and served with the tartare.

At the moment we will probably keep up with the trend of having boeuf tartare on Fridays, at least until we have gotten bored with it. But, if people can have Tacos every Friday, why can’t we stick with boeuf tartare?

Happy paleo weekend!

Cecilia & Magnus

Pork belly with brussel sprouts

Time again for pork belly. It is something that we have really missed the past weeks. And on top of that an other veggie favourite, in addition to the celery root, namely brussel sprouts!

The pork belly with a sliced grid and seasoned.

This pork belly we did not had the butcher make slices in the skin for some reason, so we had to take care of that ourselves. It is way more difficult than the butcher makes it look with his special knife, but not terribly difficult with a regular knife given that it is sharp…

The pork belly before cutting the grid in the skin.

After slicing the top of the pork belly we seasoned with cayenne pepper, ginger powder and some black pepper. It all went into the oven at 175 °C for almost three hours.

The final pork belly. Yum!

To the pork belly we had oven roasted carrots and celery root and brussel sprouts of course. The trick here was to manage the cooking time for the different pieces such that they could be finished at the same time without any part being cold because it had to be kept out of the oven.

The final plating. Missing a click of butter, but otherwise complete.

We did this through three steps:

  1. Letting the pork belly cook as long as possible.
  2. Putting the vegetables (excl. brussel sprouts) in the oven about 50 minutes before dinner time and increasing the temperature of the oven to about 210 °C. We also put a thin sheet of aluminium foil on top of the pork belly to avoid it getting burnt.
  3. 20-25 minutes before serving we put in the brussel sprouts at the same temperature.

That ended in a well timed dinner.

We would really like to have an other oven, like we had at the place we stayed in in Dublin, but at the same time it is key to have at least one large oven. Otherwise we wouldn’t be able to use our Schlemmertopf which would really be a shame. But two ovens are definitely on our wishlist.

Enjoying the season’s first brussel sprouts.

We do manage quite well with one oven as well and frankly it is kind of a sport to cook several things simultaneously. However, it is difficult when two pieces of food should be prepared at different temperatures.

Anyhow, we really enjoyed the season’s first brussel sprouts as well as the well prepared pork belly.

Happy cooking,

Cecilia & Magnus