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

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Venison meat loaf w. veggie rice

This is a simple and quick dinner for a weekday, or the weekend if you´re busy with other things than cooking… A meatloaf of minced venison meat and rice made of cauliflower, turnip and carrots. Find out the tasty seasoning below!

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Venison meatloaf served with vegetable rice.
The meatloaf was seasoned with estragon, green pepper, dijon mustard and red onion. Dijon mustard and estrogen is such a nice combination that also goes very well together with red onion. Make sure to use a lot of seasoning since the venison meat is almost fat free and therefore requires some extra.

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Ingredients used for the dinner.
Work all the ingredients into a loaf in a oven ramekin. I used the cauliflower leaves to decorate around it, eatable decoration! Since there is no fat in the meatloaf I topped with some lard as well. Place in the oven at roughly 175°C and don’t let it go for too long since it will become dry. The core should be slightly pink.

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Meatloaf with lard before going into the oven.
The vegetable rice is very simple made with help of a kitchen mixer. Use the “S-blade” to shred the cauliflower and the grater plate for the carrots and turnip. Quickly steam it in a pot to soften it slightly.

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Shredded vegetables.
Make sure to add some acidity to the rice when serving, for example white wine vinegar, which makes it really fresh. Also top with a click of butter!

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A nice paleo, low carb dinner!
Happy dinner,

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.

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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.

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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.

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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.

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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

Boeuf tartare w. elderflower capers

Boeuf tartare is definitely one of our top ten dishes. Not only is it such a wonderful dish in terms of textures and tastes, but it is also quite easy to modify and get an almost completely new dish, only by changing a single ingredient. One other thing is that the dish really highlights the best of the food and brings out the natural flavours of each ingredient. This makes it crucial to have great ingredients from good sources to have the possibility to really enjoy the dish.

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Dinner with boeuf tartare with elderflower capers and oven vegetables.

 

This time we had organic minced meat from Gröna Gårdar, which is a cooperative of farms from around Gothenburg with only organic and grass-fed meat. The other ingredients were chopped brown onion, dijon mustard, a raw egg yolk and elderflower capers (!). The elderflower capers we picked up during our visit to the Street market in Gothenburg the other weekend. They were really wonderful to taste, small capers with a hint of elderflower even though it was really elderflower berries rather than capers.

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The side ingredients for the boeuf tartare.

On top of that our black home grown tomatoes have finally been ready for harvest. We found two that were not half green and half black, not too bad. We have been afraid that non of the tomatoes would be ready before the winter, but we were happy to have that fear cleared out of the way. They tasted really nice as well. A huge plus!

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Two of our home grown black tomatoes.

Together with the boeuf tartare we also had a small green salad and some oven roasted turnip and carrots.

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Elderflower capers. An interesting substitute to regular capers which really increased the experience of the dinner.

For the first time in a while we also enjoyed a glass of red wine to the dinner. The Argentinian Cabernet Sauvignon went really well with the meat and the capers. Smooth with strong hints of plum, chocolate and red berries as well as some hints of licorice. Light but deep taste which lingered semi-long.

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Enjoying a glass of red to the boeuf tartare.

Happy dinner,

Cecilia & Magnus

Red cabbage salad w. pork chops

Last week we did this pretty and very tasty red cabbage bowl! I think its meant to eat at Christmas but it makes perfect sense to eat now at the beginning of the autumn as well. Find the recipe below!

 

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Red cabbage salad topped with chopped nuts.

 

The cabbage was served with a piece sweet potato, soured mini cucumber and the best pork chops (free range, organic) from our butcher the largest rind! No fat fear here, topped with a click of butter as well.

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Pork chops with good rind!

Fresh red cabbage bowl

Ingredients needed:

  • 1/2 red cabbage
  • Salt
  • Garlic cloves
  • 2 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 apple
  • Olive oil
  • Nuts
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Ingredients in red cabbage bowl.

How to:

  1. Shave the cabbage as finely as possible. I use a mixer with a shaving blade, which is the easiest way to do it.
  2. Place in a large bowl and knead in the salt and garlic.
  3. Let it rest for approximately 10 minutes.
  4. Add the mustard and a good amount of olive oil. Knead it together using your hands! You want to squeeze the cabbage to make it soft.
  5. Chop the apple and some nuts and add to the bowl.
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Fresh and nice red cabbage bowl with loads of flavor.

The apple cider vinegar makes the color of the cabbage so pretty! And make sure to squeeze and knead the cabbage properly with your hands. It will make a huge difference for the texture of it.

Happy cooking,

Cecilia & Magnus