We got like 2 kg of wonderful red bell peppers with a vegetable delivery a while ago. Organically grown of course, hopefully loaded with vitamins and fibers. The color or taste indicated that at least! Lately we have started to focus more on getting enough quality fibers in our daily meals to serve all the gut bacterias, I’ll come back to that in another post.
I looked for some inspiration of what to pair with the bell pepper and found out that the combination of dill and red onion would be really nice. It turned out fantastic, find the recipe below and make one yourself!
Bell pepper w. dill salad
Red bell peppers
Dill, dried or fresh
Salt & pepper
White wine vinegar
Chop all the vegetables in suitable sizes. Add in a bowl and add salt, pepper and dill. Sprinkle some white vinegar on top and cover with olive oil. For best result, let it rest for a couple of hours before eating to let the vinegar soften the onion and blend all the flavors nicely.
I cheated slightly on the resting part though, but it was delicious anyway! The artichokes gives such a nice earthy flavor to the more sour onion and fresh bell pepper.
For this Saturday lunch a while ago we had the salad together with a spinach and tomato frittata topped with pecorino cheese and some fried mushrooms and saurkraut. A satisfying weekend lunch.
The past few weeks we have enjoyed some really well-tasting stews and soups made in the Wonderbag. In this post I will share a recipe of a stew made on lamb shoulder, mustard and turnip. It turned out great! Here we go.
The ingredients for the mustard lamb stew
A few slices of lamb shoulder
One medium-sized turnip
Two brown onions
Three cloves of garlic
1 tbsp mustard powder
10-20 black peppercorns
1 tbsp rosemary
Water to fill the saucepan
Start with browning the lamb in a frying pan. Use richly with butter to get some extra nice taste and when flipping them sprinkle with some of the rosemary to allow the meat to absorb it whilst recovering from the heat. While waiting for the lamb to get a nice colour, chop the turnip and peel and chop the brown onions and split the garlic cloves. Add all of the ingredients together in a large saucepan, add the spices and fill up with water until it covers all of the ingredients. Let boil for about 30 minutes.
Once the stew has boiled for about 30 minutes it is time to put it in the Wonderbag. Make sure that the stew is boiling nicely, then quickly place it in the Wonderbag and close it up.
The stew should rest for at least five hours, the longer the better!
As a side we roasted the French delicacy pumpkin in the oven.
We also had some leftover red cabbage salad that we had together with the stew and the pumpkin. Topping it all with some feta cheese.
We enjoy the Wonderbag more and more for each time we use it. Given some planning it is a really relaxing way of cooking food. During the weekends it is so much more enjoyable to prepare dinner before lunch and let it rest until the evening rather than having to stay in the kitchen cooking for an hour before being able to eat. Ideally we should also use it to make dinner during the weekdays, but we have only managed to do that once so far. It is a slightly long preparation time, that is kind of difficult to squeeze in into the morning schedule, but given some planning (always planning) and preparation the evening before it should definitely be a feasible thing to fit into an average day.
Hope you enjoyed the recipe and please let us know how it turned out for you!
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.
Curry butternut squash soup
1 butternut squash
~3 cans coconut cream/milk
~3 dl bone broth
Salt & pepper
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.
In a pot, heat up coconut cream and bone broth.
Add the squash into the pot when it has become soft.
Mix the soup into your desired texture.
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!
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!
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.
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.
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!
Together with the boeuf tartare we also had a small green salad and some oven roasted turnip and carrots.
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.
Minced meat is something that we have not had too much of lately, but it is really a wonderful way of eating meat. So many possibilities. Meat loaf for example.
The other day we made a really simple meat loaf. 800 grams of beet minced meat mixed with two chopped onions and one clove of garlic and seasoned with some black pepper.
The ingredients were mixed and the mixture was formed into a meat loaf and placed on a bed of cabbage.
On top of the meat loaf we placed some sliced onion and seasoned again with some more black pepper and a branch of fresh rosemary.
To go with the meat loaf and cabbage we made a batch of hokkaido pumpkin. We only have one oven, but when cooking things on low temperatures for longer than an hour it is usually not a problem mixing things that we would otherwise have cooked at completely different temperatures.
The pumpkin we seasoned with pepper and rosemary.
The meat loaf we placed in the middle of the oven, whereas the pumpkin got to sit at the bottom. Not ideal, but we have to get another grid before we can do any better.
Both the meat loaf and the pumpkin were left in the oven for about 1 hour and 20 minutes at 140 °C, which rendered the meat loaf just slightly too dry. That might possibly have been from having it rest on top of the cabbage rather than the other way around. Some room for improvement in any case…
It was very tasty in any way and it served to remind us of all the nice and tasty things one can do with minced meat. Don’t forget to add some butter or some other fat of your choosing when serving.
It’s been a lot of slow cooking lately and here is another one. Chuck steak with ginger, garlic, onion and pepper in red wine and coconut milk. Since we had leftovers in the fridge we actually did not wait for the steak to get ready for dinner, but we had it for lunch today instead.
First we put the chuck steak in the Schlemmertopf and seasoned with garlic, onion, ginger and pepper. Before putting it in the oven at 140 °C we poured two deciliters of coconut milk and about as much red wine on top of the steak.
After three hours in the oven we took it out. It could easily have been left for another few hours, but even though we plan ahead we don’t have unlimited time…
For the lunch today we complemented the steak with steaming some carrots and white beets. Together with the steak and vegetables we had a small green salad.