Archive for January, 2015

Bolognese

January 12, 2015

400g of minced meat, beef of mixed mince
2 cans of crushed tomatoes
One large yellow onion
2 cloves crushed garlic
Tomatoes purée (half a tube)
Chili pure – 1 tsp?
10 drops of stevia
Herbed de provence
1 dl water
Some stock
Bay leaf
Garlic powder
A little ginger powder (knives edge)
Pinch of curry powder
Paprika powder
Salt & pepper

Fry the minced meat in a hot pan (properly, chop into pieces with a wooden spatula) with butter. Fry the diced onion. Add both to a pot together with remanding ingredients. Potentially fry some extra onion a little less and add to the pot. Let boil together.

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Creamy Liver, mushroom, bacon, onion stew

January 11, 2015

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This was really delicious and easy to make.
Ingredients:
Beef liver (100-200g?)
1 large yellow onion
Diced bacon
A bunch of mushrooms
Mascarpone cheese
Cream & Butter
Salt & pepper

Soak the liver in water with some vinegar (on moms recommendations) in the fridge over night. One can also soak the liver in milk or just pain water.
Fry the bacon in some butter and transfer to a bowl. Fry the diced onion in the bacon fat and add a little extra butter, set this too aside.
Fry the diced mushrooms. Then dice the liver up in small pieces, add butter to the hot pan wait until it stops sizzling and gets quiet – hot and add the liver. Fry for 2 minutes then add the mascarpone cheese (4 Tbsp?) some cream if you like and maybe some water if too thick. I also added a raw egg yolk to have the stew come together better, thicken. Add salt and pepper to taste. Beef stock is also an option but not necessary.

I served this with a cauliflower and broccoli mash.
Add some butter to a big pot. Chop up one large head cauliflower add the the pot together with 1 dl double cream and salt & pepper (maybe a tiny splash of water), mix and put the lid on tightly for the steam to do its job. Let cook for about 5 minutes. Add chopped (large) broccoli and let steam 4-5 minutes more until the broccoli is bright green. Take off from the stove, add 50g (4 Tbsp?) Philadelphia cheese and mix with an immersion blender. Add a bit of extra butter.
One can also season with garlic, Dijon mustard, Parmesan or pesto…but for the liver stew I kept it quite neutral which was a very nice combo.

Why to eat liver: http://chriskresser.com/natures-most-potent-superfood