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.
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..
Find the recipe for the dressing below!
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.
Capers and parsley dressing
Salt & pepper
Chop the parsley and add the rest of the ingredients to taste.
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.
Lately we have started to use the service to get food delivered to our home instead of going to the store and pick it up ourselves. It saves so much time and energy to do more fun stuff!
This time we tried out delivery from an all organic vegetable box and was astonished over the freshness of the veggies and the very good assortment that we got.
Spinach and other greens, parsnips, carrots, cabbage, root celery, garlic, onion, tomatoes, chili pepper and mini bell peppers. And not to forgot, the two perfect avocados!
It’s extra nice that the veggies comes delivered in a nice wooden box, that you return back to the delivery man next time. We have chosen to have a box like this delivered once every second week for now and complementing with veggies from FRAM when needed.
Since it was our first delivery we got a nice welcome package with the box as well. Sea salt, olives, apple cider vinegar and a really tasty olive oil!
Later Oliva enjoyed the box as well. Boxes are the best thing in the world!
Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
It is very nice to have a piece of venison liver in the freezer and turn it into a tasty pâté! The recipe that follows in this post is simple and quick and works with any kind of liver of course. Now in times of Christmas it’s extra nice with the touch of allspice in it.
One way to serve the pâté is with some pickled cucumbers, pomegranate and oliveoil sprinkle. Luxurious!
Simple liver pâté
Salt & pepper
Chop the onion and fry it in coconut oil or lard until soft.
Add the liver, chopped into smaller pieces.
Add garlic, some allspice (grind first if it is whole seeds), rosemary, salt and pepper.
Pour a small amount of apple cider vinegar in the saucepan and let it vaporize.
Place the liver mixture in a mixer with S-blade and add butter in chunks.
Mix to desired consistency.
Put the liver pâté in glass jars and enjoy! It should be fine to have in the fridge for at least one week.
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.
The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!