Tuesday, April 26, 2011

Omelette with Skagenröra

More Skagenröra. Röra means mix by the way, maybe I should have explained that earlier. Well, as I mentioned before I usually make a big batch when I make a mix like that, and today I had Skagen again, this time in an omelette.
A perfect LCHF breakfast. Extremely filling, so you won't need a big lunch if you have this in the morning.

The actual omelette was made from 2 eggs, some cream, salt and pepper, and fried in a bit of butter on one side, then rolled up with 2-3 table spoons of the prawn mix.

Burgers filled with olives and bacon

Yesterday I didn't have much time to cook, nor did I have that many ingredients to cook from at home. So what do you do? You use what you have.
I had beef mince, eggs, green sliced olives, a packet of bacon and some greek yoghurt. It turns out this, and this only, was a recipe for very tasty burgers/patties.

What I did was the following:
I mixed half a kilo of minded beef with 2 eggs, 3 table spoons of mustard, salt, pepper, and a dash of cream. Also some Italian herb mix was added and a bit of cayenne pepper.

While letting the mince mix rest for a while, I cut bacon into tiny little pieces and fried it crunchy in a pan.

Mix the bacon with olives and half a jar of full fat greek yoghurt.

I made small burgers/meatballs for my other half since he doesnt care for either olives or bacon. For the ones you want to fill you need to make sure to make them quite big.

Put a couple of table spoons of the olive/bacon mix on each pattie and make another pattie to put on top.

Fried in a pan with butter of course.

And serve! I was lazy and couldn't be bothered making anything to go with it, but there was some left of the olive mix so I had that on the side. Filled me up! :)


Skagenröra for breakkie

When I make skagenröra, or a similar mix with for example smoken salmon, I make a decent sized bowl of it, and then you can have it for breakfast, lunch and/or dinner.

Yesterday I had Skagenröra for breakfast at 7.45, kept me full until 12.30! I had it with a boiled egg, but could be put on Finncrisp crackers or in half an avocado as well.

Sunday, April 24, 2011

Another eggy breakfast

Two boiled eggs, on Finncrisp crackers with a lot of butter and sea salt! Yum!

Saturday, April 23, 2011

Almond and coconut pancakes for breakfast!

I have to say that I think eggs in all forms and fashions is the best choice for breakfast. Both because it tastes good and can be cooked in so many different ways, but also because it is a very good choice nutrition wise, and it keeps you full for a long time.
Did you know an egg contains all vitamins except for vitamin C? :)

Anyways, even so, it might be nice with some variation from the eggs. Pancakes for example, or a new take on pancakes! I really liked these, and they look cute too. Perfect for a weekend breakfast!

For the mix I used:
2 eggs
1 dl of cottage cheese
½ dl coconut flakes
½ dl of almond flour (finely mixed almonds)

Fry in a piece of butter in a pan on medium heat.

When you can tell the pancakes have settled and gotten a nice brown colour, flip them around.

 I had my pancakes with some blackberries, but I reckon raspberries or strawberries will be even better!

And with a dash of cream! Yum!

Super simple chicken dinner

Chicken breast with red pepper and onions, and spices. With a full fat sauce. Yum!

Take one large chicken breast or two small ones, fry in butter in a pan and season with salt, pepper, chili, maybe some BBQ mix if you have.

Chop up an onion and a pepper and add into the pan.

Add a sauce and enjoy a dinner that only took 20 mins to cook. I had a cold bearnaise sauce and a sauce I made from creme fraiche and bit of sweet and sour sauce.

Wednesday, April 20, 2011

Golden fish fillets with bacon sprinkle on a bed of spinach

A new take on my beloved white fresh fish fillets. This time coloured bright ewith a crunchy bacon sprinkle and served on a 'bed' of a spinache cream/soup. Very nice flavours that went very well together. If you like fish, bacon and spinach, you will love this!

How to make this lovely dish:

What you need is fish fillets, I used pangasius, a packet of bacon, I used back bacon as I think this is the best tasting type, frozen spinach, onion, butter, and cream.
Start by chopping an onion into small pieces and put that into a pot with the frozen spinach together with a veggie cube and a couple of deciliters of cream and salt.

Chop the bacon into small pieces and put in a pan on low heat. You want them to cook for a long time and get really crunchy.

When the spinach and onions have gone soft, its time to blend it! Mix until soft and add more cream and salt if you find it needed. 

Season your fish fillets with salt, pepper and if you have, gurkmeja. It mainly gives a nice colour to the dish, but doesnt taste that much.

Fry the fish fillets in butter in a pan, and the bacon until crunchy, and boil your spinach mix down to the consistency that you'd like it to be.

Enjoy a beautiful and yummy dish!

Tuesday, April 19, 2011

Skagenröra Freckle's style

One of my favourite Swedish things to eat is Skagenröra. This is a shrimp mix with dill, sour cream/mayonaisse that is usual eaten with a butter fried piece of toast bread. But if you, like me, want to go LCHF on it, eat it as it is or in an avocado! Yummy.

My boyfriend had it on Finn crisp crackers, which are fairly ok if you're trying not to eat so much carbs, and with our ever so loved sugar snaps.

The key ingredient here is Philadelphia cheese, it does the trick!

How to make it:

1 bag of frozen cold water prawns, chop half and leave half of them whole
1 onion chopped into small, small pieces
1 can of creme fraiche
1 box of Philadelphia cheese

A dash of lemon
2 table spoons of red or black roe
2-3 table spoons of dried dill (even better with fresh of course)

Mix everything and let settle a bit before indulging!

Monday, April 11, 2011

Maltese sausage stroganoff

 Stroganoff is a russian dish and contains of beef in small pieces cooked in a tomatoe and cream based sauce with onions, spices and french mustard. In Sweden it's often made with sausage instead of beef.
Today I made a stroganoff with a maltese take on it, with a lot of fresh basil, and with maltese sausage as the protein sorce.

Sausages in general is not to be considered good food, as they often are packed with a lot of flavour enhancers, bread crumbs and often a lot of sugar. But there are good sausages as well, the ones that are properly made with a high meat percentage.
In Malta they make very good sausages with almost 100% meat content and well flavoured. Perfect if you want to eat natural food that is high in protein and low in carbs.

Here is how you make my Maltese Stroganoff:

Get your ingredients out! I used veal/chicken sausages with high meat content, yellow onions, fresh basil, butter, cream, and crushed tomatoes.

Chop your sausages into smaller pieces, as small as you prefer them.

Fry the sausage pieces in a generous amount of butter and season with sea salt and pepper.

Add two chopped onions and two chopped garlic cloves.

Add two cans of crushed tomatoes, and 3 dl of cream.

The magic ingredient: Dijon mustard. I used two generous teaspoons.

To go with this I fry some white cabbage in butter and some salt, but you could easily eat the stroganoff as it it.

Let the stroganoff simmer and add the fresh basil into the pan.

Taste and add more salt, pepper, paprika if needed.

Enjoy a nice healthy meal that will keep you full for hours!