Archive for the ‘Side dish’ Category

Parmesan mayonnaise zucchini tagliatelle with chicken kebab and red bell pepper mushrooms

October 30, 2013


Parmesan mayonnaise zucchini tagliatelle:
1 medium size zucchini
1 tsp salt
1 tbsp mayonnaise
1 tbsp creme fraiche
2 tbsp grated parmesan cheese

Use a potato peeler to make long tagliatelle strands from the zucchini. Stop when you reach the inner core with seeds.

Place in a bole and pour the salt over it, and blend it together. Let sit 1 minute then wash of the salt with cold water. We don’t want the zucchini to get too soft, just loose a little of the stiffness.

Add in the remaining ingredients, maybe some pepper, serve.

chicken kebab and red bell pepper mushrooms:
I had some left over form a chicken kebab form the other night.. too much chicken in there.

So I fried a bunch of Scaly Wood Mushroom (forest mushrooms?) and a little red bell peppers. Fry at high temperature with only some pepper (no salt), try not to stir that much but leave it (the mushrooms) to brown. Blend in the chicken left over cuts.

Serve with (1 minute boiled) butter tossed (1 tsp) sugar snap peas.


Dijon mayonnaise dressing

October 20, 2013

Pour a little olive oil slowly into 1-2 tbsp of Dijon mustard. Slowly/carefully, as if you would be making mayonnaise, i.e. creating an emulsion.
After this add in some  mayonnaise (or an egg yolk with more olive oil and have actual mayonnaise maid). Add some herbs de Provence. A little bit of water, for desired consistency. Salt & pepper to taste.


Gorgonzola raspberry garlic salad

May 12, 2013

20130512-201817.jpgRoman lettuce





feta cheese


raspberry /garlic dressing (see below)

Fry the mushrooms at hit temperature, briefly add the chopped onions just at the end.

chop up salad and carrots, etc. and blend with some olive oil. Sprinkle the mushrooms on top together with feta cheese, gorgonzola and raspberry/garlic dressing and chopped almonds and some left over basil pesto…

Raspberry dressing:

Add the following to a blender (type the magic bullet):

2 dl raspberries

2 dl olive oil

1 dl balsamic vinegar

0.5 dl water

1/2 garlic clove

1/2 tsp sea salt

1/3 tsp ground black pepper


Cold rum, egg, maionese low carb sauce

December 29, 2012

1 avokado in pieces

1 dl majonase

2 chopped onions

75 g egg rum

1/2 red onion

black pepper


Kale, brussels sprouts, apple and bacon/facon salad

December 25, 2012

Apples in pieces

Some cinnamon

Some Sukrin

1 lemon


Brussels sprouts



White pepper


Bacon or Facon

Zucchini spagetti bolognese with pesto and parmesane

December 18, 2012

Make “spaghetti” from vegetables like zucchini, daikon (rättika), carrots, etc. This is done with a so called spiraler. I bought mine here for 399 SEK  (roughly 40 EUR).

Below zucchini spaghetti served with a typical bolognese topping and some home made basil pesto.


Low carb crackers/”hard bread”

December 2, 2012

Crispy nutty low carb crackers with garlic fresh cheese and parma ham.


150 g sunflower seeds

60 g line/flax seeds

70 g sesame seeds

60 g pine seeds or hazelnuts (optional for flavor)

4 tbs “fiber husk” (ground psyllium seed husk)

0.5-0.75 tsp salt

5 dl water

Cover a pan with baking paper and put the oven at 160°C (320 °F).

Blend all the dry ingredients above and then add the water. Blend and wait roughly 1-2 minutes until the mix looks to have at least some tendency to keep together and then immediately pour out in the pan and spread out with your finger so that it is an evenly distributed 0.5 cm layer.

Cut lined in the dough, for making it easier to divide it into pieces after baking.

Bake for 1 hour and 15 minutes – until crispy at 160°C (320 °F)

Take the pan out of the oven, remove the baking paper and put it back into the oven at  roughly 40 °C for a few hours – to make it extra crispy

Quick cauliflower risotto

December 1, 2012

Grate cauliflower in the size of rice (use the large holes on a regular grater)

Put some butter in a pan and add in the “rice”. Add a dash of cream or a splash of water (1 tbsp) – just so that the rice is somewhat moist together with some philadelphia cheese (1 heaped table spoon per portion rice). Bring to simmer gently in the pan while stirring, add some pepper and some (or a lot) chopped fresh parsley and finally stir in some grated parmesan just before serving (or other seasoning, like dijon mustard etc.). The cooking process should only take maximum 5 minutes.

Here I have added some walnuts and serve with fried pork tenderloin with some lemon.



Red pepper sauce (paprikaröra)

November 23, 2012


Roughly two whole bottled red peppers or peppers that have been grilled in the oven. 1-2 dl cashew nuts, 1/2 garlic clove, some chili. The sauce thickens it you let it stand in the fridge over night.

I bought my self a version of this blender. Suppose mine is a copy as it does not have a real label on it. It works great though. Add the above ingredients and 1 minute later you have a cold tasty sauce.

One can also make creamy salad dressings with again cashew nuts, veggies (like carrots or red pepper, onions) spices (thyme, oregano  basil, black pepper…..) fresh garlic, olive oil… I added some philadelphia cheese to my latest batch to get some extra thickness.

Knäckig och spröd nötmix

May 25, 2010

2 dl mandlar

1 dl tex hasselnötter eller cashewnötter

1 dl solrosfrön

1 dl pumpafrön

1 dl sultanrussin

3 tsk rapsolja

1 tsk salt

1/2 msk farinsocker

1 msk flytande honung eller ljus sirap

1 krm chillipulver

1 krm paprikapulver

1 stänk gurkmeja?

Sätt ugnen på 125 grader. lägg ut ett bakplåtspapper på en plåt och smeta även ut lite olja. Sprid ut nötterna och häll över honungen, sockret, saltet, kryddorna samt en liten skvätt vatten så att de inte klibbar ihop för mycket.

Rosta mitt i ugnen i 25-35 minuter eller tills de har blivit lite gyllenbruna, skrapa av dem från pappret i en skål som tål värme och servera lite lagom ljumna tillsammans med en matig sallad.