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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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

Beets in cast iron forms

For Christmas Cecilia got these nice cast iron forms from her work and we thought is was high time to try them out!

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The cast iron forms filled with beets.

We chopped up a portion each of beets and placed in each of the two forms, seasoned with pepper and topped with coconut oil. We then placed them in the oven for 30 minutes at 200 °C.

After those thirty minutes we added pieces of leftover chicken and matured feta cheese. The forms then went back in the oven for another fifteen minutes.

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Oven roasted beets with chicken and matured feta cheese.

This is the first time we tried this particular brand and type of matured feta cheese. It is matured to give it a more intense flavour with quite a lot more character than the usual brand of feta cheese that we tend to buy. Definitely not the last time we try that out!

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Enjoying a nice dinner with a glass of red wine.

We were really happy with the final result. A simple meal, but with the matured feta cheese and the cast iron forms it kind of made it feel like a restaurant dish anyways. I guess it all comes down to the ingredients and that this feta cheese definitely was something extra!

The cast iron pans/form was really useful as well and a nice different way of serving. The really nice thing about them is that it is possible to use them both on the stove as well as in the oven, unlike many other ceramic oven ramekins. So, you will probably see more of them in the future.

Happy paleo,

Cecilia & Magnus

Grilled mustard chicken w. veggies and pomegranate salad

Recently we have had chicken quite often and that together with the wild duck that we had almost makes it feel like we have bird every week now. That is not strictly true, but we have definitely had chicken a lot more the past month than during the rest of the autumn. Here comes another take on whole grilled chicken.

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Chicken seasoned with mustard, black pepper, oregano and freshly grated ginger.

We glazed the chicken in Dijon mustard and seasoned with oregano, black pepper and fresh ginger. And into the oven roasting at 170 °C for two and a half-three hours.

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The final result. The mustard got nicely caramelised and really added a beautiful colour to the chicken skin.

To go with the mustard glazed chicken we steamed carrots and celeriac and served with a small green salad with pomegranate seeds.

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The dinner with each of us enjoying a whole chicken leg.

When cooking a whole chicken we tend to go for the chicken legs for the first meal. They are just the best ratio of skin to meat and often much more tender than many of the other parts. All in all we were really happy with the mustard glazing as well as the seasoning. Definitely not the last time we use mustard and chicken in the same dish!

Happy paleo,

Cecilia & Magnus

Minute steak on beetroot bed w. capers and feta cheese

Minute steak along with other “fine” cuts are, as I am sure you all have seen by now, quite rare in our kitchen. However, when we can find it on short expiration date for half price we just might buy it. This time it was a package of minute steak that we picked up.

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Minute steak on a bed of mixed beets with capers and feta cheese.

The nice thing about minute steak, as the name suggests, is that it is quick to cook. Given our inexperience with cooking something for less than 25 minutes this dinner took its share of time to cook despite the minute steaks…

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A nice mix of red and polka beets.

To go with the minute steak we made oven roasted beets of mixed colours, namely red and polka. After cubing them we placed them in a large ramekin, seasoned and topped with neutral coconut oil. The beets were then placed in the oven for roasting at 210 °C for 40 minutes.

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Readying the beets for the oven roasting.

We were also lucky to have some leftover capers from one of our boeuf tartares which we combined with the oven roasted beets together with some crumbles of feta cheese. To top it all off we added a small amount of sauerkraut.

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The final dinner of minute steak, beets, capers and feta cheese.

Excluding the planning time to get the beets roasted and done the whole dish did not actually need that much preparation. Once the beets are in the oven one can pretty much do whatever one wants to for about 30 minutes before it is time to get back to the kitchen and finish the minute steaks, laying the table and planning the plating. So, in that regard it is quite nice to cook minute steak for a change. It was tasty for sure, but it is a long way from being comparable with slow cooked meats with marbled strains of fat. Like ox-tail or loin of pork. Anyhow, hope you enjoyed the inspiration for the side and happy paleo cooking.

Love,

Cecilia & Magnus

Red cabbage salad w. lemon

We have had a red cabbage laying around in the kitchen for almost a week now, so it was high time to make use of it! It ended up being as a red cabbage salad.

 

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Red cabbage salad with lemon and lemon zest.

 

The procedure was nothing fancy, using the food processor to shred the cabbage and grated the lemon zest off by hand. After salting the cabbage we massaged it and let it rest for a few minutes.

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The main ingredients, cabbage, lemon and olive oil.

Next add the lemon zest and season with some black pepper. Mix and squeeze out the juice from the lemon and pour about a deciliter of olive oil on top, mix again. Before serving sprinkle with some of the additional lemon zest and possibly some slices of lemon that were made before pressing out the juice…

 

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The final cabbage salad.

 

Together with the salad we had fried pieces of cow heart and oven roasted hokkaido pumpkin.

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An enjoyable dinner.

The really nice thing about massaging the salt into the cabbage is that one can enjoy the salad the same evening. Using vinegar it is of course also possible to eat the salad the same day, but it is just not the same as if one leaves it until the day after.

The lemon also made a really nice complement to the slightly bitter taste of this red cabbage.

 

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Dinner plate with the red cabbage salad, fried cow heart and hokkaido pumpkin.

What is your favorite way of enjoying cabbage? Salad? Oven roasted? Steamed? Or some other way? Please let us know!

Happy paleo,

Cecilia & Magnus