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!

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!

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!

Chicken in a bag, with homemade salsa!

Best way to roast a chicken - in a bag! Roasting bags can be found in any supermarket and can be used for any types of roasts.
This dish was super easy to make and we enjoyed it with a type of salsa that I got to use some of the kilos upon kilos of veg I bought at the market a couple of days before to make.

And a little salad on the side.

This is how you make it, this was enough for 3 portions, plus lunch boxes. Brilliant!

For the actual roasting of the chicken: One whole chicken, a roasting bag, an onion, a couple of carrots.

 

And yes, garlic as well. Chop everything into chunks, not too small pieces.

 

Make a marinade. I used olive oil, tarragon flavoured vinegar, salt, pepper, garlic salt, paprika and some herbs.

And soy sauce!

Put everthing in the bad, and add the onions and carrots as well.

Put the chicken in an oven tray, and pop in the oven for 1½ hour on 175 degrees.

Time to start making the salsa!

I used one onion,  half of those baby tomatoes and a succini.

Chop everything up and fry in a pot with butter, olive oil and a veggie cube.

 

Add a dash of balsamico, and spices. Chili, garlic and paprika will work well.

Cook until thickened, and taste a lot! Add more flavour if needed.

 

When the chicken in ready, take it out of the bag and take the meat off the bones. When you cook it in a bag like this, it goes so tender that the meat falls off the bones.

Enjoy!

Mussels and King prawns in tomatoe and capers sauce

This was truly yummy. I was trying to imitate a maltese sauce that is often served with fresh fish, which is made from garlic, tomatoes, herbs and capers. I realised when I cooked it that it really it the capers that does the trick, it gives the sauce an amazing flavour.

I cooked this sauce from:

2 onions
2 cloves of garlic

Chop the above and fry in a big chunch of butter and some olive oil, Add a fish cube or two.

2 cans of passata tomatoes
Salt
Pepper
Oregano
Basil
Mixed herbs
Capers, from a can. I used around 20.

Let the sauce simmer until it has thickened a but, then add your shellfish. Remember to scrub the mussels before you throw them in.
Let cook for 10-15 minutes, or until the mussels are opened.

Weekend breakfast

Eggs scrambled with butter and cream, back bacon and a type of ratatouille I made from an onion, an orange pepper, some tomatoes, olive oil, butter and spices.

Fish for the mermaids!

The mermaids are my good friends that were here visiting from Sweden last week. Of course I was to cook them a nice, tasty LCHF meal with local, fresh fish.

I made the fish in the oven in a foil package, a very good way of keeping both flavours and juices with the fish.
This was served with a herb and cream sauce, cauliflower mash and butter fried sugar snaps. Sugar snaps are one of my favoruite sides. It's good, healthy, and serves as a perfect decoration as well!

The mermaid dish was very appreciated, and this is how you can make it yourself:

 

Take your fresh or frozen white fish fillets, and put on foil in an oven tray.

Of course fresh will taste mush better, and not be as watery as when you cook frozen fish in the oven.

Cover with chopped leek or spring onion, two garlic cloves, salt, black pepper and cayenne pepper. Finish off with the juices of 1 lemon and 1 lime fruit, and also put the actual fruits in the tray.

I added a dash of cream as well.

Put this in the oven on 175 degrees, for 30-40 minutes.

 

Boil cauliflower in salted water until soft.Then mash with either a 'masher' or a stick blender until almost smooth. Add ½ jar of full fat creme fraiche and salt to your liking and mix, put on low heat.

 

At the same time as you put the fish in the oven, start making the sauce.

 For the sauce I used the juices of one lemon, 1½ fish cube, frozen parsley, fresh chives, and some dried basil. You can use whatever herbs that you like, but just make sure you take enough.

4 dl of cream to be added, and salt to taste, then cook until thickened a little bit.

 

Take your fish out and check that it is done.

 

Serve with sugarsnaps fried in butter with some salt.

 Enjoy!

Sweden goes LCHF

More than any other country in the world at least. Interesting facts on how nearly one fourth of the Swedish population are eating less carbs and more fat.

Jimmy Moore's Livin La Vida Low Carb

Rest of the world: Read and catch on! :)