Archive for December, 2013

Creamed cabbage with salmon

December 29, 2013

1 head of cabbage (I used Savoy cabbage this time)
50 gram Philadelphia type cheese
Seasoning according to flavour

Boil or steam the cabbage. Shred or cut in pieces with scissors after. Stir in the cheese and bring to boil/simmer. I flavoured it with some yellow onion powder, salt & pepper. But will try Dijon mustard or sambal olek, nutmeg or pesto(?!) some other time.



Dairy free low carb cafe latte

December 29, 2013




I tried a recipe for dairy free cafe latte from the swedish blogger Cecilia Folkesson – and I was surprised to find how good and smooth it was!

Add about 1-2 tbsp of coconut oil (or butter) to a large /higher cup, or use MCT oil. Add 1 egg and mix with a hand held blender. Add in a shot of coffee or just some instant coffee with e.g. 1 to 2 dl of boiled water while mixing. The coconut oil has kind of a sweet taste to it already but you can also add in some drops of stevia.

This turned out great and really look forward to trying more versions (with quality coffee beans) with cardamon, nutmeg etc.

Add extra MCT oil to maintain brain health.
The cholesterol and nutrient rich egg yolk in this further supports brain heath!

-The complete breakfast.

Swedish meatballs for Xmas

December 22, 2013

This time we did double batch of meatballs to last us through Xmas.

1200 minced pork meat
2 tsp salt
Some stock (1 buljongtärning)
3 boils potatoes
1 large onion
Black pepper

Add the salt to the minced meat and process the “meat dough” with a fork. The salt will lyse/break the cells of the meat and bring the proteins out to blend with the fat and water present, forming a “dough”.
Grate the potatoes (finely) and add with two eggs and black pepper, and also add 1.5 tsp baking powder.
Grate the onion and fry at medium temperature to loose. It should not turn brown only a little translucent. Dissolve some stock in a little water. Add to the fried onion and let cool a little. Add to the dough while stirring. Taste the raw dough and season with a little more salt and pepper if required.
Put a little cold water in a cup and damp your hands a little before rolling the meatballs. The dough should be a little louse to be juicy, but firm enough to roll.
Heat two or three pans to high temperature and add some butter. Add in the meatballs and move the pan back and forth. The pan needs to be very hot so that the dough don’t stick to the pan and to get a nice crust. Lower the temperature after a while to finish.