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

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Green cauliflower and white beets

It is just wonderful that the harvest season is starting! It not only means that there is a lot of really fresh and locally produced vegetables of the regular varieties, but also that there are some interesting ones as well. Together with the white and orange beetroots, that we picked up from FRAM last week, we also found a green cauliflower.

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Green cauliflower and white beets.

How beautiful is that! Just like the colour of a romanesco but in the form of a cauliflower.

 

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Such wonderful vegetables.

 

Together with the white beets we chopped the green cauliflower, seasoned with fresh rosemary, salt and pepper and placed it in the oven. Topped with neutral coconut oil of course.

 

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The green cauliflower and white beets seasoned and ready for the oven.

While waiting for the vegetables to get roasted in the oven we made some herb butter with fresh basil and black pepper.

 

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Basil butter with black pepper.

 

 

After about 40 minutes at 190 °C the vegetables were ready.

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The oven did a good job!

We had some patties (=burgers) left from our dinner a few days ago and they went really well with the oven roasted cauliflower and beets. Served with some sliced tomatoes, cucumber and feta cheese. Easy, simple and yet interesting and tasty dinner.

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The final dinner plate. Topped with the basil butter.

It is really nice to be able to focus on the vegetables and adding some extra effort making herb butter and not have to worry about making meats for the dinner. Leftovers are really great in that sense and leaves so much more creativity for the vegetables (and basil butter in this case) or simply lowering the total effort needed.

Happy dinner,

Cecilia & Magnus

Roquefort burgers in cabbage wraps

After doing our dessert of melon and Roquefort we had more than half the package of cheese left and some really tasty minced meat in the fridge, so we thought we would make hamburgers.

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Beef hamburgers with Roquefort in the cast iron pan.

Since starting with Paleo we have had hamburgers only a few times and then in lettuce leaves. Last week at FRAM we picked up some special type of white cabbage, slightly flatter and perfect for making wraps, so rather than using lettuce this time we used that instead. They are actually really tasty, crisp and adds some extra flavour, compared to lettuce…

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The vegetables for the hamburger and the Roquefort of course.

Together with the Roquefort we choose to use tomatoes, red onion and cucumber to combine with the hamburger.

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The sliced veggies.

The next step was making the burgers. We prefer using the meat alone when making patties, meat balls or burgers. Primarily because they stick together really well whereas when you start mixing it up with other stuff that might not be the case. Secondly, it is just so easy to pick up the minced meat and form the burgers. And thirdly, it allows you to taste the meat itself rather than something else.

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Everything is ready, just need to fry the burgers.

We used our cast iron pan for frying the burgers on low temperature and finished by adding the Roquefort on the top.

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Frying the burgers in the cast iron pan. Topping with the Roquefort.

Then placing all ingredients in the cabbage leaves and voila! a burger! Look at those amazing cabbage leaves, aren’t they just perfect?

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The final burgers

We were really happy with the results! Burgers with blue cheese is just a marvelous combination! And using grass-fed organic meat you can really enjoy the taste from the meat itself as well. No need for any artificial sauces.

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The four dinner burgers ready to be eaten.

As a side we steamed some carrots as well. Not the most inspired side maybe, but tasty none the less. A great combination would have been making oven roasted turnip sticks or sweet potato. However, we were unable to find any at FRAM this week.

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Served with some steamed carrots.

Served with a glass of cold home brewed kombucha and we were all set for a nice dinner.

How do you make your burgers? What are your favourite stuffing?

/Cecilia & Magnus