The “joke” of the topic might not open up to anyone other outside Finland but so it shall be. Nothing much to tell, just showing you some fresh asparagus beauty wrapped in a supersize salami slice bought from Roiniset in Hakaniemen halli. Tasty and easy, just boiled the asparagus a couple of minutes and gave her the precious salami cape! Superhero suitable for an appetizer?
I had a dinner with Juhana the other week, Juhana being the blogger behind an interesting (and may I say sophisticated) nutrition/health blog Aamiainen ruohikolla. Among other things, mostly nutritional, we discussed some new meal inventions. We are both devoted fans of coconut milk and Juhana told about his reoccurring desire to mix coconut milk, champignons and fresh coriander. Sounds lovely! And is.
Juhana works his Magic
Heat a little coconut oil in a pan and chop mushrooms and veggies, let fry or almost roast for a good while. Add a generous amount of coconut milk and continue cooking until the liquid’s gone down a bit. Season with salt and chop a whole bunch of fresh coriander, mix. After adding coriander take off the heat and prepare to eat.
Goes well as it is but is also excellent with some “paleo rice” (not cauliflower this time) by which I mean just some chopped salad or thinly sliced cabbage. The taste combo works big time!
Yeps, I know every one knows how to make burgers, but still: these were best I’ve ever made so am gonna share it with you. Just one word of advice. Alter all you want to, but DO NOT SKIP FRYING THE BURGERS ON A PAN IN BUTTER! It’s thee key to success.
The measurements are approximations since I just did it by heart as I always do… Forgive me. They just turned out so good I’m gonna try repeat it for you.
Golden Burgers
Grate onion and turnip, mix into a dough with other ingredients, season with salt and pepper. Form into patties and bake in a generous amount of butter until almost done. Leaves them juice and tasty and the texture is perfect!
I’m overwhelmed by my own skills 😀 Can you imagine: just seven years ago I hated cooking and didn’t know anything. Now I’ve got me precious patties.
I know, it’s not really something to cheer on when following a paleolithic diet, the vegetable oils with all their omega 6 fatty acids, but hey, one needs to have some mayo time to time. At least it’s not like it would contain gluten or dairy or carbs or any other sch*it 😉 It’s a decent form of fat! And beautiful. Have a look:
I tried multiple variations to make it more paleo (virgin olive oil, flaxseed oil et cetera) but no, they ruin the taste. So this is it. And the tuning possibilities are juicy!
Mayonese
Break the egg in a blender, add vinegar, mustard and salt. Let whizz for awhile. Add a quarter of the oil, that is, 0,25 cups. Whizz again and repeat until you’ve added all the oil. And tadaa! The magic has happened. You can has mayo!
Tartar Sauce
Enjoy with some smoked salmon, awwwh.
Ultimate Tuna Spread
Mix! Eat with a spoon or on a pale bread, lettuce, with veggies or… on a burger? What ever floats your paleo boat. Make some cole slaw! My favourite.
[Mayo with cabbage. Mmm, mmmmmy boats floating!]
In Finland we’ve got this hugely popular and loved dish called makaroonilaatikko. It’s something every kid eats and all adults take a ton when it’s served in the lunch restaurants. In English it would be something like macaroni (pasta) and minced meat casserole so yeah, it’s not quite paleo. Since there’s no brilliant equivalent for macaroni in paleo diet (such as cauliflower rice which isn’t that ricy either imo) I had to come up with a little different solution. The result is somewhat of an application of the paleo loaf and tastes… Yes, GOOD! May be altered with different meats, why not make it veggie sometime as well?
Monkey Pie goes Paleo
Cut onions into stripes and cook in butter on a pan. Add minced meat/canned meat and mushroom and cook until done (the meat cooked and the mushrooms lost a bit of their moisture). Pour into an oven casserole. Mix coconut milk with eggs in a separate bowl. Season with salt and pepper, pour into casserole. If you want a crisp, salty crust on the top such as is in the original makaroonilaatikko, put some two teaspoons or so coconut flour and nutritional yeast on the top. Bake about 40 minutes in 220 degrees. Enjoy food and childhood memories!
Again the applause go for Aletheia for figuring out this one: how to get some sour cream while following paleo to go with some veggie chips, cold-smoked salmon or taco wraps (in a lettuce, naturally). Well, it’s easy. The taste isn’t quite as the original but serves as a dip brilliantly! Tested with some… err… potato chips *withdraws to a corner to do some SHAME time*
Sour Cream for Paleo People
Let cashews soak in water for at least a half an hour. Pour away the water and put the cashews and sauerkraut in a blender. Add lemon juice and season with salt and pepper, mix. Add dill and check the taste. I had to add some water to make it mix well but didn’t ruin anything, made it a bit more moist.
If you’ll try this and come up with some awesome ideas to utilize it, please share!
Pesto. That’s one thing you wouldn’t want to miss out because of a (healthy) diet. And luckily, you don’t have to! Just omit the pasta.
[Nigella would be poetic in her words about this gleaming green pesto.]
Paleo Pesto
Rip off the leaves from the poor basilicum like a decent gatherer and stuff them into blender. Add pine nuts, garlic, salt and olive oil. Let blend and add olive oil until the consistency is creamy and soluble enough. You may also want to add some pine nuts, trust your taste. Nutritional yeast isn’t gonna ruin your batch by it’s absence, but I sincerely recommend it: the nutty, cheesy, salty taste really makes up for parmiggiano in other foods as well.
Mix pesto with veggies, meat or just eat it with a spoon! Goes with nearly everything and suits the non-paleo friends as well.
Powered by WordPress
