Archive for the ‘Paleo/Intermittent fasting/LCHF’ Category

Birgitta’s fantastic recipes..promo!

April 20, 2017

Yohoo from overcast and cloudy Adelaide!

 

Summer is now changing ino Autumn, clouds, rain and more unpredictable weather is now happening, still warm from time to time, a bit muggy, but definitely a different flavour of weather.

So, time for more cooking and flavours. Birgittas English Paleo blog with promo is highly recommended, she regularly shares her wonderful recipes, and Amazon has a nice offer on the Kindle version of her book, another offer can be found here.

Swedish cooking with a soul for discerning taste buds!

 

We have another long weekend coming up…IF you take Monday off. Four days in a row with Anzac Day on Tuesday. Our first Anzac Day as Aussies!

No other major plans…possibly soapmaking, cooking, and just hang. Crafts have been sorely neglected for too long.

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Tonnato tomato..ehhh..what? Tuna fish sauce goodness that goes with everything.

March 26, 2017

This is so much fun, I just had to share.

Being a mostly (on a day to day basis) non-native English speaker nowadays can be fun.

At lunch I frequent a small an interesting crowd, and we frequently talk about food and cooking.

We have been frequenting a local Italian restuarant called Red Ruby Flamingo enjoying their Manzo tonnato. Simple, delicious, fantastic, thinly sliced scotch fillet in a tuna fish sauce. That sauce….oh yum. So I tried to share, tell the dear lunch crowd about my findings, even brought a nice bowl of it to share. Well, turns out that tonnato can be misheard as toMato, and since the sauce itself is greyish, well, it is fun contradictory and gave our lunch crowd a good laugh.

So, recipe..I like it to be tart n lemony, so,

Juice of at least one lemon.

SA capers in salt, try Central Market ( I am in Adelaide, so we go there a lot), one tablespoon(scrape off salt) more if you like.

Anchovies fillets the kind in a small glass jar ( 5, don’t use the sunflower oil). If you use more the sauce will taste of anchovies and be very salty which….under certain circumstances is very good. This jar could be good for three batches.

Mayonnaise, make your own or buy good quality, no soy, corn etc oil.  100 ml or half a cup.

Two small cans of tuna, chunks. 95 grammes in each can.

Virgn olive oil, 50 ml or half a cup.

Mix and blitz.

Add salt if needed, I never needed extra given the salty capers and anchovies.

 

Eat enjoy, love…as a dip sauce for chips

As a sauce for grilled salmon

With thinly sliced scotch fillet

With chunks of bread because you can

Grilled calamari

Any grilled fish really.

With sufficient lemon juice, keeps at least a week, but it won’t last that long.

 

 

 

 

 

Vongole, pipis and thoughts

March 26, 2017

Hello again!

Realised that I forgot to post about the pipi, versus vongole cooking.

Now, pipis or cockles is the name given to a bivalve mollusc found here in South Australia (yees, mollusc…snail), and it is a popular pasttime for the whole family, also known as ‘cockling’link

We saw people digging for pipis some three weeks ago when visiting Murray Mouth for some 4wd on the beach. No time for digging besides, temps dropped below twenty and it was windy and the weather was…..very unexpected, overcast and getting colder.

Anyhow, the vongole shopping was prompted by our visit to Jolley’s Boathouse the other night. We had Goolwa pipis, served in a lush, strong flavourful, tweaked by chilipepper overwhelming sauce. Very nice sauce, except it sort of took over, but the strange part was that the mussels/pipis themselves were so strong in flavour it bowled me over, so I could see why the serving sauce was so strong. Asked how they were cooked, and was told that they were first steamed open and then coated with the sauce.

Hm. First time I cooked vongole (may have been pipis) I used a white wine that we didn’t like very much. The mussels agreed with us. A strong mussel flavour that lingered.

Second time…used a GOOD white wine, success. Strong flavour there but different.

Now, with the visit to Samtass at Central Market, we decided between pipis or vongole, we chose vongole, ie a smaller mussel.

A common compaint you will hear a lot is..sand. Firstly, let them sit in salt water in a large bowl for a couple of hours. This will make the vongole/pipis ‘puff’ the sand out of their shells, they will feel the salt eater and open up a bit. Secondly, the shells must be scrubbed, hard, thoroughly before cooking. All the green algae and the black stains…get rid of them.

Wine for cooking, I had an opened bottle of Chenin blanc from Gascoigne at hand (Vintage Cellars), so heated a skillet so the copper turned blueish, dumped the cleaned vongole in there, added a generous dollop of wine….too generous, killed all the heat 😅 waited until the heat returned, cooked the vongole until all shells had opened, removed them and the juices from the skillet, added some olive oil and chopped garlic (three large cloves),  some dried chili flakes(approx a tea spoon) , whiff of salt, gave it a minute, then added some finely chopped Cavolo Nero (Black kale) and a dollop f the pasta water (we went gluten free),, cooked while stirring for another minute, then added the ongole and juices back in, a hand ful of finely chopped flat leaf parsley, some lemon zest, some pasta, stirred like a mad woman, then served.

600 grammes vongole, and 200 grammes pasta was roughly enough for four people unless they have very hearty appetites.

Served with some more Chenin blanc. Yum.

Smaller mussel, little less meat, but….meat is strong and sweet, and a delight served this way. We were in seventh heaven. The Chenin blanc comes from Vintage Cellars, couldn’t find it on their website. Strongly recommend a visit if you are close by. We cleaned out the one in North Adelaide, so you have Central market and Norwood left to try 😆 oh, and it was on sale as well 😀

Sunday afternoon pesto baked salmon tweaked recipe

March 26, 2017

Hooray for long weekends!

We have now come to Sunday, and F1 in Melbourne, listening with half an ear, getting a bit aggravated with one of the commentators on channel TEN who insists pronouncing Sebastian Vettel’s last name as if he was French. News, he is not…it is pronounced with an ‘f’ and no emphasis on the latter part.

We bought some ‘salmon tail ends’ from Samtass, and decided we would give the following recipe a try Salmon recipe in Swedish with a couple of tweaks, here is the amended recipe:

Four salmon tail ends ( 400 grammes), Praise mayonnaise from Foodland ( with whole egg and olive oil), Woolies shredded mozarella in a bag (because I didn’t have 50 grammes of parmesan at home), Bulla creme fraiche. Original recipe calls for mayo or creme fraiche, we ended up using a little less than two cups in total of 50-50 may and creme fraiche. 2 table spoons of pesto (green). Here I happily used my own.

My pesto recipe;

One bunch of flat leaved parsley, and roughly the same amount Cavolo Nero (Black kale), a handful of assorted nuts (from a. nut mix, mostly walnuts, hazelnuts, almonds and macadamia). One small whole garlic, two heaped table spoons of marinated sun dried tomato strips (easier to mix), extra virgin olive oil (Cornucopia Farming in Barossa ), and the wonderful pink salt fromMurray River salt . Roasted two red capsicums, and added in a container, mixed it to perfection, sterilised two glass jars in the oven, saved the leftovers for the salmon recipe.

I like my pestos to be dry, and then add some olive oil on top to seal, in a cold fridge they can last me a month. Pesto mixed with mashed potatoes is yum too!

 

Place the salmon tails in a greased oven proof pan, skin down. Salt and pepper to taste. I used some more of that olive oil for greasing btw. Add the mayo-creme fraiche-pesto-mozarella mix on top, and then set the oven for 180-200 degrees, bake/grill until fish is cooked and cheese is browned. Serve with wilted spinach, or steamed broccoli, a fresh green salat.

Next time…our own home cooked chilisaucd instead of pesto. Must be another hit.

 

Serve with a crisp white wine such as a Savignon blanc. We enjoyed it with some sparkly, Cremant de Bourgogne. The Chardonnay grapes gives just the right combination to offset the cheese and the pesto.