One of the things people miss the most in a paleo lifestyle is bread. We thought that making healthy muffins would solve the problem. And we were so right!
This recipe needs almond flour and almond butter. You can get almond flour and butter in a health food store but we prefer making them ourselves. It is better and with a fresher taste, not to mention that it is cheaper as well.
2 bananas mashed
150 g almonds
2 tbsp coconut fat
1 tbsp cinammon
1 tsp glutenfree baking powder
a pinch of salt
1 tbsp oil
30 g shaved almond to garnish
This is how me monkey it:
Preheat your oven to 180 degrees C. Use a food processor to carefully make 75 g of almonds into flour. You're done when the nuts stop "jumping". Then use the food processor once again with another 75 g of almonds to make butter. Add oil to get the desired consistency. Combine bananas, eggs, almond butter and melted coconut oil.
Mix the rest of the ingredients together and add to the banana mix. Grease your muffin pan if it isn't made of silicone and pour the batter in. Bake for 20 minutes or until a toothpick comes out clean.
You can make this as a regular loaf instead of muffins. Just pour the batter into a bread form and bake for about 40 min.
When you are eating a lot of vegetables and almost no carbs, you have to be creative in order to not just eat salads all the time. It is easier to stick to a healthy lifestyle if your eyes find the food exciting and attractive.
I found some nice bell peppers at Grønland Torg and I knew just what to do with them. There is a dish in Peru called Rocoto Relleno, where we stuff a red type of chili that looks like a red pepper with ground beef and rice and bake it until done. So why not make it with regular peppers and do it paleo style with cauliflower rice?
5 bell peppers (don't use green ones as they are a bit bitter)
200 g ground beef
2 tbsp tomato paste
2 cloves of garlic
salt & pepper
The first thing you do is to make the cauliflower rice. Cut the stem off and separate it in smaller parts. Use a food processor or blender to shred it to small pieces like rice. Spread on a baking sheet and bake it for about 10 min on 180 degrees C. You can pan fry it as well if you would like to.
Fry the garlic and meat until golden. Add the tomato paste, olives and coriander. When the rice is done, incorporate it to the beef mix. Remove from heat and add the eggs when the mix has cooled for a while. Cut the top of the peppers and remove the seeds and core, being careful of not making a hole in the bottom of them. Keep the top part as you will use it as a cap. I cut a small slice in of the bottom as well, to make it is easier for them to stand on a flat surface.
Stuff the peppers carefully and close them with the top part. You can use toothpicks to make them stick in place.
Bake the peppers for 15-20 minutes until they start getting golden and crispy like in the picture.
Hiyashi Chûka is a Japanese dish, originally made with ramen noodles. This is our paleo version were you replace noodles with "zoodles" (zucchini cut like noodles) as well as strips of fried egg . We also couldn't use sugar or soy sauce.
Start by whisking the eggs with a bit of salt and fry them like you would with an omelette. Once cooled cut into strips like tagliatelle or regular noodles. Fry bacon, onions and the mushrooms in sesame oil. We used the oil we got in the goodie bag from the Samsung cookalong :) Add curry and salt to the mix. Meanwhile, steam the zoodles in a steamer. If you don't own one just fry them in a pan until al dente.
Serve the zoodles and cover with eggs and the bacon mix. Sprinkle some sesame seeds.
Please let us know in a comment if you tried the recipe and how it went.
Yuca is a South-American starchy root that is used in somewhat the same way as potatoes . In Norwegian stores it is often called cassava.
Ingredients (serves 4)
1 whole organic chicken
2 medium size yucas/cassavas
1 feta cheese or Apetina
1 dl heavy cream or whole milk
1 tbsp Rocoto sauce or similar chili sauce, e.g. Sriracha
1 handful flat lead parsley
Rub the chicken with salt and pepper. Bake it in the oven for roughly 25-30 minutes. This depends on the size, of course. Use a thermometer if you are unsure and aim for 68 degrees C in the breast piece.
Peel the yuca and cut it into big pommes frites. Boil in water until al dente and let them dry for 5 minutes. Fry in good frying oil until crispy and golden.
Put the feta cheese in a blender with some heavy cream or whole milk. Mix until the sauce is soft and creamy. Add some Rocoto chili sauce or similar to taste. This is the same sauce we used for the squid ink pasta recipe.
A very special occasion before Christmas called for a very special meal. Our friends Glen and Ingrid returned to Norway from their current home in Sydney, and we invited them along with Mathias and Kine (heavy lifters, heavy eaters) to dine in Nydalen. What better opportunity to whip out some of those exclusive products from Matbazaren.no again? The following recipes are somewhat complex and need to be explained in detail to ensure a good results. Starting with the brioche buns that needs to be prepared one day in advance, continuing with triple cooked fries which requires you to start early the same day, and finally the burgers and truffle mayo. Needless to say, this burger was inspired by recently deceased "The Fifth Taste" from Burger Joint at Aker Brygge. R.I.P.
Brioche burger buns ingredients (gives 12 small or 8 big buns):
This recipe was inspired by Fru Timian.
500 g all purpose flour
400 g eggs (6-8 depending on size)
250 g Røros butter
50 g sugar
15 g fresh yeast
1 tsp salt
Baking the brioche buns:
Start one day in advance. Dice the butter and leave it in room temperature along with the eggs. Wait one hour or so. Then, in your kitchen machine add the flour, sugar, salt and break the fresh yeast into smaller pieces. Mix well. Add the eggs and let the machine incorporate them into the dry mix for about 10 minutes. Do not add more flour. Start adding the butter dices one or two at a time, and let each dice be incorporated before adding the next. Leave the machine running for another 10 minutes until you have a smooth dough. Let it rise in a bowl 1-2 hours, then cover with plastic wrap and put it in the fridge overnight.
The next day, 4-5 hours before baking in the oven, bring the dough back to room temperature to allow it to rise again. 2-3 hours before baking you need to divide the dough into 8 or 12 pieces depending on how big you want your buns. Now comes the tricky part. You can't really roll the buns, as the dough is so full of butter and eggs it won't behave like a normal dough. In stead, put flour on your hands and gently shape the pieces into round balls. Leave them on a baking tray to rise the final level, and brush them with an egg wash. Sprinkle with sesame seeds. We packed all of them onto one tray on purpose. That way, when they later baked they merged together. After baking you just tear them apart again.
Set your oven to 230 degrees C. Place the baking tray with buns in the oven and decrease to 180 degrees C. Bake for 10 minutes. Decrease temperature to 190 degrees C for another 25 minutes of baking.
Triple cooked fries ingredients:
This recipe was inspired by Heston Blumenthal originally, and secondly Hobbykokken and his interpretation.
4 kilos Beate or Kerrs Pink potatoes (yes, 4 kilos, you will be left with less than half)
1,5 liters good frying oil
This is how you triple cook:
Boil. Freeze. Fry. Freeze. Fry. Got it?
Ok, there are some more details in order to achieve the perfect crispy exterior and fluffy interior of these heavenly fries. You start by cutting the potatoes into similar length and width. We didn't even peel them first, as you will cut away quite a lot. The four kilos will be reduced to two kilos or less. Boil the potatoes until they are soft, but stop before they break apart. Carefully remove them from the water and place on baking paper. With a fork, roughen the exterior of each potato on all four sides. This took about half an hour and also allowed the potatoes to let off all remaining steam. Now freeze the potatoes for 1 hour.
Heat frying oil to 130 degrees C. Fry the potatoes, but not more than a good handful at a time or the temperature will drop too much. If you don't have a proper fryer; use a candy thermometer and a pot like us. After 5-8 minutes, once the potatoes get slightly golden, remove from the oil and leave to dry on some paper. Freeze them again. This time for at least 1 hour, or until you are serving them. Just before serving you fry them a second time (third cooking) in 160 degrees C frying oil. They will need 1-2 minutes to become golden/slightly brown. Put in a bowl, salt to taste and serve.
What's this rubbish with freezing and shit, you ask? The quick explanation is that you remove water from the potatoes. Less water = more crispy outside and mushy inside.
Truffle mayo ingredients:
5 dl rapeseed oil
2 egg yolks
1 tsp Dijon mustard
2 tbsp Extra Virgin Olive Oil with Truffle/Tartufo
1 tsp white wine vinegar
Half a lemon
Salt and pepper
Mayo is simple to make...
...all you need is a good bowl and a proper heavy whisk. As well as some lower arm muscles.
Place the bowl on a wet cloth. Separate the yolk from the whites. The yolks goes in the bowl, add the Dijon and whisk until creamy and airy. Slowly start adding oil, first a few drops, then some more. The more you whisk the faster you can pour oil. The truffle oil is the last you add. Taste to make sure it has a desired level of truffle taste. Add white wine vinegar, lemon juice, and taste with cayenna, salt and pepper.
Burger ingredients, finally...
There's burgers in this recipe, you say?
800 g ground beef
3 slices of white bread without crust
2 dl whole milk
1 shallot, diced
2 cloves garlic, finely diced
2 tbsp roasted pine nuts, chopped
Handful of flat leaf parsley, chopped
Salt and pepper
Burger flipper - man your station!
Soak the bread in milk for 5 minutes and squeeze the milk out again. Roast the pine nuts. Chop them finely. Dice and chop everything else. Add all ingredients to the ground beef. Roll up your sleeves and get your hands in there. Get wet, get dirty, mix well. Allow to set in the fridge for about 30 minutes. Now, oil your hands and shape 8-12 round patties. Make sure they are slightly bigger than the bread, as they will shrink when frying.
Heat a pan. Use a mix of rapeseed oil and butter in the pan. Fry the patties 1-2 minutes (depending on thickness) on the first side, while you constantly scoop up oil/butter with a spoon and pour over. Flip the burgers! Fry for another 1-2 minutes. Remove from heat.
At this point you'll want a partner in crime. Have him or her ready the buns, cut them in half, spreading truffle mayo on the lower half and topping with the brie. Foie gras (that which should not be named) goes on the other half. At the same time those fries we mentioned earlier are ready for the third round of cooking. Better serve them warm, you know.
There was cookie decoration stuff everywhere for the guests to try out their culinary skills. Of course I had to try to make some Christmas gingerbread cookies myself! I decorated them as nice as I could, secretly competing with Elin.
Three tiny friends in a photo booth being funny.
Samsung had prepared a buffet for all the bloggers with different tapas style snacks. Very unfortunately I was not that hungry.
I got to try Gløgg for the first time in my life. It was alchocol free but still super delicious, almost like Glühwein in Germany.
One of the best things we got to test was these virtual reality visors. You could add a phone inside of it to make it work, and you really felt you were in a different place alltogether. Everyone loved it! TK looks a bit bored even though she wasn't, I am obviously amazed and Julie almost looks scared.
Elin's cookies were so good. I ate too many of them. Blargh. Tummy ache.
In the end we got this wonderful goodie bag. As this was actually the new showroom of Samsung there was a lot of exciting products to check out. I fell in love with the with all the cool photo cameras they were displaying, and hope to have one of my own some day. This was a great event for food bloggers. Thank you, Samsung!
Christmas hit us hard! Two fatties eating need to do some serious paleo lifestyle in January. We will have some exceptions, no doubt, but some of the recipes onwards will be paleo. This recipe is also gluten free.
450 g white fish
4-5 tbsp pine nuts
60 g almond meal
Handful of fresh flat leaf parsley
Salt & pepper
1 sweet potato
Homemade mayo is optional
This is how you crack it down
Bake the fish for about 15 min in the oven on 180 degrees C until it's done. You actually want it slightly dry, to reduce the amount of water in the patties. Once cooled, mash the fish with your finger and mix with pan roasted pine nuts, finely chopped parsley and the almond meal. Add the eggs, salt and pepper. Use oil in your hands and form burgers. Fry on the pan for 1 minute per side.
The caramelized sweet potatoes are made by cutting them in 2 cm thick slices, drizzle oil and honey over and bake in the oven until soft and caramelized.
Serve with some homemade mayo and decorate with parsley.
Mission Taco opened tonight as the new kitchen of the bar and music venue Revolver in Møllergata. Oslo has a lot of taco places already, but this is to our knowledge the first to be directly influenced by the specific "Mission style" from the Mission District in San Francisco.
The concept at Mission Taco is to offer taco to the people. It is supposed to be an affordable place to eat tacos, in contrast to many of the current taco restaurants in the city, e.g. Taco Republica. You order at the bar, pay in advance, they bring to your table and you eat with your hands.
What we liked about it:
- The prices! Simple tacos at NOK 49-56 and "full package" at NOK 79. We were satisfied by sharing two big and two small ones. Full packages means double tortilla, extra frijoles, sour cream, cheese, lettuce and salsa.
- Mr. Mexican Moose with the sombrero on the wall! As well as other Mexican touches to the interior design.
- The Frijoles Negros for NOK 49. The most affordable option, and in our opinion the best on the menu at the moment. It was juicy, tasty and we didn't really miss the meat much.
- The guacamole. Slightly untraditional in both flavor and texture, but at the same time goes well with the nachos chips. NOK 58 for the chips and guacamole.
- The pickled red onions and carrots. A bit weird with the carrots, but they tasted good.
- Everything on the menu is gluten free at the moment. Everything besides the carnitas can be ordered as vegan and lactose free.
- The music level is just right. Sets the mood, but allows people to talk.
What we hope they will improve:
- Both the carnitas (pork) and the carne asada (beef) were too dry and thus didn't stand out. Slow cooked / pulled types of meat can be some of the best food out there. This did not quite live up to our expectations.
- You should order extra guacamole and salsa! It really is a "must" to add some contrast to the taste of the tacos. We wish they would have told us.
- The place is quite cramped. People struggled getting to their table.
- The wood cutlery sucks. Fair enough, you are supposed to eat with your hands, but if you wanna avoid getting super messy it would be nice with some functional knifes and forks or at least a spoon.
We are looking forward to the upcoming items on the menu, like Baja fish taco, Al Pastor (real Mexican kebab style pork taco) and Sunday breakfast tacos.
Did you visit Mission Taco yet? If so, what do you think? Feel free to leave a comment below.
We got a present from Marius a while back; a 1971 Barbaresco. The only way to enjoy such a wine is in the company of great people, and as such we decided to invite Marius for dinner. A Xmas celebration before Christmas. A "two foodies eating" with more foodies kinda meal.
You start of two days in advance by making a brine for the turkey; a salt water bath. Fill a big container with enough water to completely cover the turkey. Then add 50 g salt per liter water. In our case we used 20 liters of water and 1 kilo salt. That was enough to cover a 5,5 kilo turkey. You can add some lemons for flavor.
Why on earth give the turkey a bath you ask? The reason is simple. Salt binds water. In the brine the turkey will absorb some of the salt. This salt will later in the process help to bind the natural juices in the meat when the turkey is cooking. Temperature is still key. If you overcook the meat it will get dry. We recommend 68-71 degrees C for the turkey breast. Due to residual heat the turkey will keep cooking even after you remove it from the oven. To achieve the perfect temperature you actually have to take it out of the oven at 63-65 degrees C.
We made the complete family recipe of Andrea this time, with two different stuffings. First you debone the turkey so it looks like this.
Follow the previous recipe for the white stuffing. You find it here.
250 g chicken hearts
250 g chicken liver
250 g ground beef
2 cloves of garlic
Handful of walnuts
1/2 white bread soaked in milk
Salt and pepper
Fry the onion and garlic until transparent. Add all of the meat, and fry until done. Add the bread to the mixture and blend well. Sprinkle the chopped walnuts over and remove from heat. Finally add the egg once the mixture has cooled slightly.
Stuff the turkey with the dark stuffing first, then the white stuffing on top. The order is important because the dark stuffing goes with the dark meat, and the white stuffing goes with the white meat. Sew the turkey openings together, butter them well and cook in the oven for an estimated 30 minutes per kilo. If you have a thermometer, follow the instructions above. Enjoy with an awesome sauce and mashed potatoes with celery root.
The wines consumed this evening, including the '71 Barbaresco.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...