Beetroots are great! And they turn your pee pink which is quite exciting in itself.
I roasted some beetroots yesterday – for 3 hours at 150 degrees, skin on and just some olive oil and salt sprinkled on top.
Then yesterday I peeled a few – both yellow and red, which makes it so pretty – and added to a sallad with some goats cheese, a drop of honey, vinaigrette and some gently warmed walnuts – delicious.
Today I just chopped a 5 cm pf cucumber, a tomato, a few more beets and some vinaigrette – also delicious. Add some sausages or more cheese if you want it to be a bigger meal. I also added a few bits of thyme i forgot about yesterday!
The beetroots don’t look much cooled (that is an understatement), but taste great and last a few days in the fridge.
This Sunday it rained like never before hence me and my girls experimented a little in the kitchen. We made chocolate mousse/pudding, sweet potatoe pancakes and salted caramels, which we changed completely as I didn’t think they tasted at all like salted caramels.
Sweet Potatoe pancakes – makes 6/8 small pancakes or drop scones as some may call them (plättar in Swedish)
- Cook one peeled sweet potatoe in chunks and then add:
- 1 large egg
- 1 dl oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Milk to make it panncake batter thickness (almond milk is fine)
- pinch of salt
Blitz all of it in the mixer, food processor or similar and the cook in plenty of butter or coconut oil if you want to be dairy free. I ate mine with butter, one daughter with honey, the other with lemon juice. Everyone was happy!
Someone asked me if the activated quinoa was so super duper I am now a new woman. To be honest I don’t really know but it tastes great. I did find A LOT of information on line but in short I think the below may satisfy the basics of the benefits:
Quinoa has the most protein out of any other grain. Activated it is also full of nutrients like iron, potassium, riboflavin, niacin, zinc, magnesium, fibre, vitamin B6 and vitamin E. However I am not so scientific I try and eat well in order to feel good – and if it doesn’t taste good it can be super healthy and still a no go.
For lunch today I thought I better eat some of my now magic quinoa so I chopped:
- 1/4 of a red chilli
- 1/2 a spring onion /scallion
- 1/4 of a red pepper
- 1 big leaf of kale
- 4 cm or so of courgette/zucchini (I actually grated this)
To this I added 2 dl of cooked quinoa, an egg, salt and pepper as well as 1 tbs of tamari. Then I fried it in a pan for 5-7 minutes in a little oil and then I served it as is with a little herb salt. I just did a 12km run in the sun so feeling proud of myself and a little salt deficient. I don’t think it will win most beautiful meal or anything but it was delicious!
I think one of the best things to go with ulled pork or proc chop is a nice coleslaw. Also this uses the white cabbage which is something I always (well almost always) have at home. To make it I tend to use:
- 2 tbsp greek yougurt
- 2 tbsp mayonnaise – if you don’t eat dairy just use all mayo)
- juice of half a lemon
- 2 tbsp olive oil
- 1 tsp dijon mustard salt and pepper
- salt and pepper to taste
Into this I then chop white cabbage, carrots maybe some pepper if I have it – sometimes I have raisins on top sometimes not! Delicious and so simple.
This morning was another wet and non summery morning hence I made some seed bread and some ice cream. Our neighbours have hens which we are looking after hence I had 4 VERY fresh eggs to use. I am ridiculously proud of the fact that for nearly 2 years I have had home made seed bread (or frökex) in the house. Makes me feel like a domestic godess which is quite a nice feeling. To make the ice cream (which is not dairy free i´this tie sorry!) I did the following in the morning and the kids had it in cones after dinner.
Vanilla Ice Cream
- 5 dl of whipping cream (40% fat) – whipped firmly
- 4 eggs
- 2 tbsp of birch sugar
- 2 tbsp of coconut sugar
- 1 tsp of vanilla
Whip the eggs, sugar and vanilla and add it ot the whipped cream (you can use the same utensils!). I was rather fancy in my domestic bliss that I then churned it for 25 min in the ice cream maker. If not just mix it after 15 in in the freezer.
Of course you can skip the vanilla and ad fresh raspberries or something else…. I served this is cones (bought in the shop with gluten sugar the whole lot… easy and very happy girls) if I hadn’t been so tired from doing very little for the rest of the day I would have made chocolate sauce to go with it – it is very easy to make ‘healthily’. I include a picture below – excited girls means very little focus – sorry!
BEFORE the ice cream we had tacos – another thing that is very easy to make without any bad stuff in it. I fried the mince with my taco mix. Then I made some guacamole with 2 avocados, some lemon juice, salt and pepper and dried chilli. Salsa with dried chilli, olive oil, salt, pepper and lots of chopped coriander and then served it in an ice berg lettuce leaf with grated cheese, creme fraiche, chopped cucumber, jalapeno’s. Really tasty and so easy and easy to make dairy free or vegetarian. Face it guacamole is good with anything!
I felt a little guilty as there was Bulgar on the LifeofMilne page – stupid I know as I eat a lot of stuff which is not so strictly gluten free at friends and out and about. However in this instance the Quinoa version is just as good hence there is no excuse.
Here I also added some extra lemon juice and a small red onion. Great picnic food, so on that note I am off into the sunshine!
I often have some leftover bits and bobs in the fridge, this time I had 3 chicken thighs, a very old courgette/zucchini and finally my basil plant came back to life after playing sudden death so yet again I have mounds of basil.
Zucchini pasta with chicken and bacon (serves 2)
- 1 zucchini – Spirlize the zucchini
- Boil some water
- 3 chicken thighs – season lightly and cook ( I cooked them in a frying pan with some oil to give them some colour and them put them in the oven whilst I did the rest of the meal).
- 140 grams of bacon – fry to a crisp in bits
- 1 dl frozen peas
Add the frozen peas to the boiling water and add the zucchini after 1 min and then boil the two for a further minute.
Mix the zucchini, peas, chicken and pesto. Sprinkle with bacon. A very satisfying meal that feels decadent.
Last night I had one of my favourite meals – we used to have it when we were kids, a little odd I think now but now sure why. A large vegetable hence great dinner (or does it count as a flower?).
Boil the artichoke for 45 minutes with half a lemon and 1 tsp of salt.
(the leaves should come off easily). EAT with either some vinaigrette or melted butter and some salt and pepper. A small one as a starter a large one as a small meal!
Now off to my yoga and mindfullness course – will see if I am a new person upon my return.
In Sweden we pick a lot of mushrooms and as I am a forager I am a keen mushroom picker. Channel Chanterelle (Trattkantareller) are seen as a real delicacy and I tend to dry them (in the sauna which I then always manage to forget about so next time we use the sauna it is a very fragrant affair!
In my case we picked so many last year I still have a big jar full of the dried one but also a large amount of fresh ones that I had just cooked gently to get rid of the excess water and then frozen. The amount of mushrooms I had in this recipe was maybe 4 dl worth and that gives 3-4 bowls depending on how thick you like it.
- Channel Chanterelle Mushrooms – these are very musty and forrest tasting (if others I would consider skipping the blue cheese)
- 2 charlottes or one small onion
- 1 clove of garlic
- knob of butter (about 1 tbsp)
- 2 dl of cream
- 1 tsp of buillion powder
- knob of stilton cheese – about 2 tbsp worth
- squeeze of lemon
- water to get to right consistency
- salt and pepper to taste
Sweat the onions and garlic in the knob of butter – add the mushrooms. Cook through, add the cream, bouillion, stilton, lemon, water and S&P. Make it quite thick and then blitz it when bubbling. Then add a little more water to get to the consistency you want. The stilton adds something… I am not so keen on hot blue cheese but here you would now know its there.
Obviously I am now a little obsessed after having tried Ground Elder for the first time this weekend. I figured a meat free Monday wouldn’t be a bad thing hence I made these patties. I have a tendency to get a little obsessed. For example when I started making my SeedBread (Frökex) I had it at least once a day with a hard boiled egg and some Swedish Caviar (this is not as fancy as it sounds but cod roe in a tube and salty and tasty… contains quite a lot of sugar but hey I felt it was worth it!) for about 3 months. The last one I had I nearly threw back up… I think I had overdosed on hardboiled eggs and caviar, now 5 months later I can eat them again. So as the ground elder is getting tougher I will ensure I don’t go too crazy.
Ground Elder (Kirskål) Patties with Carrot Tzatziki (fed 2 adults and 2 small children) 15 min
Oven 150 degrees C
- Handful of Ground elder
- 10-20 straws of chives
- 1 pack of chickpeas (Drained)
- 1 tsp of cumin (spiskummin)
- 1 tsp of sea salt
- 1 tsp of ground black pepper
- 1 tbsp of tahini
- 1 egg
Put all the ingredients in a pot and blitz – to a smoothish consistency.
Put table spoon fulls in a frying pan with some hot oil. Cook until golden turn over and then put in oven to keep warm and heat through fully for 10 min @ 150 degrees C.
Karin’s Carrot Tzatziki…. thank you Mrs F
- Grate a large carrot
- Grate one clove of garlic
Fry garlic and carrots in a table spoon or so of neutral oil. Fry for about 5 min. Let it cool. Then put the mixture into:
- 2 dl of greek yogurt or dairy free equivalent
- 1 tbsp of olive oil
- pinch of salt and pepper
- juice of half a lemon
Mix it up and serve with the patties and some sallad of your choice.