MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää


Suomenkielistä lanttulaatikkoa

Filed under: Alakarppi,Gluteeniton,Lihaa,Maidoton,meat,paleo,Side order — Meri @ 9.05

Nyt sitä saa, nyt sitä saa! En ole koskaan aiemmin valmistanut perisuomalaista ja perin jouluista lanttulaatikkoa. Johtunee siitä, etten ole koskaan ollut jouluruokien ystävä. Viime vuosina, lihansyönnin myötä ja muutenkin, olen alkanut osoittaa merkkejä jouluruoille lämpeämisestä. Ensin aloin nähdä hieman laajemmin ja jouluruokiimme liittyivät graavisiika ja -lohi, sitten miellyin kinkkuun ja lopulta rosolliin. Ja laatikot taas ovat paleoitsijalle erittäin hyvä vaihtoehto, semminkin, kun siirapit ja riisit voi jättää pois. Eläköön joulu!

Lanttulaatikko joutui tiukan raadin eteen heti valmistuttuaan: Lihansyöjä suhtautui epäillen yritykseen, luultavasti suojellakseen itseään pettymykseltä. Vaan lanttulaatikosta tuli IHANAA! Kookosmaito ei maistu lopputuloksessa ja siirapin poisjättö vain tekee laatikosta hieman vähemmän makeaa, mikä sai minustakin lanttiksen ystävän. Silti lantun luontainen makeus tiivistyy keitettäessä ja uunissa sopivaksi, ja maku on pehmeä ja juureva, täydellinen lihan kaveri.

Luola-apinan lanttuloora (loora on aika kamala sana O_O)

  • n. 1 kg lanttua
  • 1,5 dl kookosmaitoa
  • 2 munaa
  • 3 rkl voita
  • suolaa
  • valkopippuria
  • (+ekstravoita päälle)

Kuori ja pilko lantut ja keitä ne kypsiksi. Kaada vesi pois ja survo ne muusiksi. Lisää sekaan muut ainekset ja aja seos sauvasekoittimella tasaiseksi. Mausta suolalla ja kevyesti valkopippurilla. Rasvaa uunivuoka ja kaasa seos siihen. Vuole päälle jääkaappikylmästä voista muutamia voilastuja ja paista n. 175 asteessa 69-90 minuuttia.

Seuralaiseksi lanttulooralle kelpaa vaikka paneroitu possu! Aivan piruksen hyvin kelpaakin. Eilinen ateria sai minut taas ylistämään ääneen, lukuisia kertoja, omia kokkaustaitoja. Täydellinen ateria! Makeahkoa lanttista ja suolaista, rapeaa porsasta. Elämä on ihanaa.

Paneroitu possunfilee

  • porsaan ulkofilepihvejä
  • muna
  • kookosjauhoa
  • suolaa
  • voita paistamiseen

Suolaa pihvit. Riko kananmuna lautasella ja kaada toiselle lautaselle kookosjauhoa. Kierittele pihvit kananmunassa ja sitten kookosjauhossa. Paista voissa kullanruskeiksi ja rapeiksi. Vesi tulee kielelle jo kirjoittaessa. Kyllä porsas on hieno eläin.


A liver lover

Filed under: Alakarppi,Gluteeniton,laktoositon,Lihaa,meat,paleo,Soosit — Meri @ 13.45

Before I just hated liver. Loathed. But then I prepared some myself. Firstly, the minced liver patties were awesome! Then, I managed to prepare a simple liver paté which has a full, round taste with a bit of acidic sweetness from Bristol Cream. Booze? Oh yeah! Liquor has it’s place and it’s in a paté. Here’s something you might enjoy at Christmas.


Liver Paté

  • 300 g cooked organic beef liver
  • an onion
  • 1 glove of garlic
  • 1 dl butter + butter for sautéing
  • 2-3 Tbsp cognac or whiskey or sherry (I used Bristol Cream)
  • salt, freshly ground black pepper

Sauté the chopped onion, garlic and liver (unless it’s already cooked) in butter. Chop the liver into smaller junks before putting everything in a blender and blending until smooth, add butter, booze and season the whole thing. Check the taste. Let sit in the fridge. Paté will keep in the fridge for a week and in a frozen for two months. May be enjoyed on a slice of courgette or just plain. Or better yet: why not make a paleo voileipäkakku (salty sandwich cake) using this and portobellos! Why not indeed.

You’ve been paleo’d

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Lihaa,Maidoton,meat,paleo — Meri @ 12.52

…which is better than punk’d! This time I managed to paleolize (YES it’s a word!) a very traditional Finnish food that is EVERY child’s favourite. Lihamakaroonilaatikko (translates as a casserole made of minced meat and pasta.) Since there’s no need for a human to eat any pasta and lots of reasons to eat none, it’s naturally better to just ditch the wheat devil. Before I went fully paleo I used to do this by replacing the pasta with cottage cheese. That’s also an excellent choice.

But since I’ve also ditched all dairy (except butter) I had to come up with a new solution. This following was sort of an accident, but aren’t the best inventions always? Like jeans? Yep. This is goooood as Jim Carrey would put it.


Paleo Casserole

  • minced meat
  • 3-4 organic eggs
  • 1 dl coconut milk
  • 2-3 Tbsps coconut flour
  • mushroom and/or eggplant (aka aubergine – sounds so much better)
  • onion
  • butter, salt, pepper

Chop the onion and fry in butter. Add minced meat and brown. Put the mixture in an (silicone) oven mould. Mix in some roughly chopped mushroom or eggplant: the key is their consistency which is sort of fluffy one. Add a splash of coconut milk, four eggs and couple of spoons coconut flour. Mix well but don’t overdo it. Season with salt and pepa. Pour into the mould and note that it’s better if the mould isn’t full of the mixture but rather it should make a bit thinner, omelette like form.

Bake in 200 degrees for about 30 to 40 minutes or until settled. Serve with ketchup! Supa delish!

P.S. This one would also LOVE the paleo’d cheesy crust: mixed coconut flour and nutritional yeast on top, drool 😛


You want paleo pancakes? You got paleo pancakes!

Filed under: Alakarppi,Gluteeniton,laktoositon,Lihaa,Maidoton,meat,paleo — Meri @ 17.08

And I’m not talking about the sissy, wussy paleo “pancakes” that imitate the regular sweet, wheat pancakes to be enjoyed with jam and chocolate. No! Forget about the mushed bananas and coconut milk and gluten free grains. Ditch the honey and maple syrup how ever organic they may be. These pancakes are made of actual beef liver! You heard me. LIVER PANCAKES!

I know, it’s a tad provocative to call these pancakes. Nevertheless, I think they resemble pancakes and therefore I shall call them that. Or patties? Patties or pancakes, these crepés made out of ground liver are a traditional Finnish food. I always loathed these in school, I couldn’t stand the taste of liver. Still it’s hard for me to eat just plain liver and I don’t really do that even if I wanted to. But these are more subtle in their livery taste and oh so tasty!


I’m proud to present, organic beef liver patties!

Liver patties

  • 400 g organic beef liver
  • 3 carrots
  • 1 onion
  • marjoram/rosemary/estragon
  • salt
  • 1 egg
  • (butter for frying)

Grind the beef liver into fine “puré” (we used the finest blade in the meat grinder, the more coarse one would prolly have done as well). Grate the carrots and the onion, mix into liver. Add the egg and season with salt and some dried herbs. I hear marjoram and rosemary are very typical when spicing up liver but since we didn’t have neither I chose estragon. Worked.

Bake the liver patties on a large pan in a generous amount of butter, some three or four little patties at a time. Swap over when they’re settled and fry the other side. Eat with plenty of mushed cauliflower and lingonberries. Superb. And there are any left after your liver feast, believe me, the taste just intensifies after a night in fridge… Boy I turned from liver hater to a lover. Lov-errr <3  A big thank you for the Metsäojan tila who provided the quality liver (and 15 kilos of beef).


You don’t have to be cool

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Maidoton,meat,paleo — Meri @ 16.40


…to rule my world, I just want your extra time and your – KISS! Food doesn’t have to be as complicated as relationships so here’s a few ideas to ease up your royal pain of running out of cooking time. Here’s to keeping it simple (stupid)!


Sausages! In Finnish: gnakei (Jaskalle terkkuja!)! Be sure to pick some quality ones that contain at least 80% meat and no E621. These nitrite free sausages are made by Vataja and are totally grain, dairy, soy and spice free. Not bad from an aisle product. The lack of spices naturally makes them lack taste which sure is bland, but if you’re not too picky, it’s easy to add some with quality ketchup, mustard, pickles, Croatian kajmak, mayonese, by grilling it black… Your call.


Or why not make yourself a nice ol’ steak, medium rare, baked in butter. I have a steak season going on so this is my common breakfast these days. Add some veggies, raw and/or cooked and finish off with a tablespoonful of coconut oil! Yummy.

Some other ideas

  • boiled/steamed veggies with a hefty amount of butter melted on top
  • steamed and then pureéd veggies, add butter and chop some salami in
  • omelette always works – have you tried it with adding a splash of coconut milk instead of water?
  • a big salad with a can of tuna in oil and one boiled egg
  • mackerel in tomato sauce and an apple (sweet and salty, mmm)
  • hummus/tahini and veggies
  • a generous amount of mayo mixed with tuna in oil, maybe add some lemon for twist
  • liver paté on a slice of zucchini

If (and when) you have better ideas, please share!


I’d do anything for loaf (and I will do this)

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Lihaa,Maidoton,meat,paleo — Meri @ 16.05

This meaty course is dedicated to the legendary Meatloaf. A simple yet catchy tune, this porky bit.


Pork Loaf

  • 500 g organic pork meat, minced
  • 1 organic egg
  • 1 onion
  • 1 dl coconut milk
  • 2 Tbsp coconut flour
  • 1,5 Tbsp nutritional yeast
  • salt, pepper

Yes, it’s the very same recipe I use for burgers and meatballs but just to remind you, it also works as a loaf. And there’s nothing easier than a loaf. Just grate the onion and mix all the ingredients. Put in a (silicone) oven mold and bake in approx. 200 degrees for a good 40 minutes or until the loaf’s settled. Made out of greasy pork meat this is DELISH!


For all You Badgers Out There: Mushroom!

A little preliminary cooking inspiration, may I present, the classic: Badger Badger Badger!

…I was lucky enough to got offered some freshly picked mushroom the other day at work. Our speech therapist is a true forest fairy (even her name is Peppi – a suitable name for an elf) picking mushroom, running in the woods, taking her dogs for a walk. Thanks to her magic I had a huge bowl of cep mushroom (tatteja)! And they were my first. Ever. I’ve never cooked ceps before and I’ve only eaten them a couple of times in a restaurant. Did you know that when you bake them on a pan they mush and form a creamy sauce? Wonderful!

So it was good, no, it was better! I LOVE these! They almost win chantarelles, I must say. Anyway, this is what I did.


Mushroom Mushroom

  • a bowlful of ceps
  • butter
  • onion
  • garlic
  • coconut milk
  • salt

Chop the onion, garlic  and the ceps. Fry onion and garlic on the pan in a large amount of butter. Add the mushroom and let it cook for a good ten minutes, stirring often. Add a splash of coconut milk (say 1 dl) and cook it down a little. Season with salt. Now: you may as well eat it as it is, but I did the following and boy was that delicious!

Mushroom Bake

  • mushroom sauce
  • baked organic minced pork meat

Set the minced meat on the bottom of an oven casserole. Cover with the mushroom sauce. Sprinkle coconut flour and nutritional yeast on top to create a cheesy crust if you like. Bake in approx. 200 degrees for a good 20 minutes. Enjoy with sauerkraut and/or lingonberries and vegetables.


I <3 them piggies

Filed under: Lihaa,meat,paleo,Pelasta maailma — Meri @ 15.57

…also on my plate! But only if they’ve led a happy life. And at the organic pig farm, Säästöpossu in Karkkila, they have. We drove to Karkkila last Friday to pick up 20 kilos of organically raised pork and can’t say I’d regret: the minced pork meat is fatty and delicious as well as the charming cutlets. The ribs are just waiting in the freezer to get grilled and the roasts are waiting to be put into an Eco-Pot to transform them into some breath takingly tasty Carelian roast! And look at these pigs: no signs of apathy.

If you’d like to get your own organic piggies, check out






Benetton Approved Food

Filed under: Alakarppi,Gluteeniton,Maidoton,meat,paleo,Sieniä — Meri @ 8.08

Howdy guys and welcome to Monkey kitchen! Today I’m playing some good old Gipsy Kings as a background music to create an authentic sweaty and Southern European feeling. How’s it working for you?

These fellows ain’t again nothing so innovative but they’re delicious and more than just steamed veggies for a change. And sort of nice looking if you’ve got guests coming up for sum paleo dinner. You may fill them with just some fried veggies or even the fish combination I posted couple of days ago (smoked fish, eggs and coconut milk) but these minced meat ones are probably the most traditional. So get your pumpkins ready! You may use zucchinis, bell peppers, tomatoes and/or eggplant like I did but sure it’s possible to fill, say, …something else as well? A piece of sausage? 😀


[After they’ve been to oven they are not THIS nice looking. But you wouldn’t be either.]

Line up

  • bell peppers, eggplant, zucchini, pumpkin, tomatoes (whatever is easy to fill)
  • minced meat
  • onion
  • mushrooms
  • salt, cinnamon, Indian spice
  • ketchup, Tabasco (hot sauce)
  • (almonds)

Set the oven for about 220 degrees. Cut the veggies that you’re going to fill: you may do it lengthwise (eggplant, zucchini, bell pepper) or just take the “hat” off (tomato, bell pepper, zucchini, eggplant). Scrape out the veggie meat. Chop onion and fry in butter on a pan. Add chopped mushrooms and then the veggie meat you scraped out. Finally add minced meat (I used organic pork) and season with salt and other spices according to your taste. I used Indian spice, a little cinnamon, some ketchup to bring sweetness and some Tabasco (smoked chipotle) to bring fire.

Fill the open cut veggies and transfer into oven. If you want some kind of crust and don’t use dairy I’d suggest either my “cheesy crust” aka combined coconut flour and nutritional yeast OR some chopped/crushed almonds. I absolutely love oven roasted almonds and they go so well together with this a bit spicy meat filling.


[Before the oven, still RAW!]

Bake until the cup veggies are tender, maybe 40 minutes and there you go.


Sides and burgers

Just some quick ones, two different side orders and “Mc Feast” paleo burgers. Burgers made by the same killer recipe as before, mayo tuned with lemon. Deeeeelish!


Chantarelles and bacon

  • chantarelles
  • bacon
  • -doh?

Chop them, bake them in the pan! You’d never had guessed?


Spring onion and cherry tomatoes

  • spring onions
  • cherry tomatoes
  • olive oil
  • salt, pepper

Cut the tomatoes in half, chop the onions. Put them on a baking tray and add a splash of olive oil, season with salt and pepper. Let bake in a hot oven until… done? A little char in the onions makes them taste sooo much better 😛 But any way you like!

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