MonkeyFood Ylimuulin apinanruokakeittiö ruokkii päätä ja häntää

3.11.2010

A Hint of Russia

Filed under: Alakarppi,Gluteeniton,Maidoton,paleo,Soppa — Meri @ 20.24

Cucumbers have never been this delish!

I got this recipe from a college of mine, an occupational therapist that is, and she’s found it from a Finnish women’s magazine from the early 90’s when this recipe has been chosen as the best soup. And it is a winner! You’d never guess that something called “a cucumber soup” would taste so sophisticated and simply delicious. Even my soup hating Meat Eater liked this one.  And it just gets better when you re-heat it. It also has a Russian like feeling to it, probably due to the pickled cucumbers.

The original recipe calls for some sour cream (smetana) on top but I just replaced it with mayonese. Actually aioli, to be exact, since I added some garlic in it. You may use which ever product suits you best. Also, I subbed the basil with oregano and it was fine.

Getting intimate with the cucumber soup con aioli 😛

Anya’s Cucumber Soup

  • 3 Tbsp butter
  • 1 onion
  • 3-4 garlic cloves
  • 1 small cucumber
  • 2 pickled or salted cucumbers (etikkakurkkua tai suolakurkkua)
  • 5-6 white pepper or powdered white pepper
  • 1 Tbsp dried basil (or oregano)
  • 8 dl meat stock (make some yourself!)
  • mayo, adding some garlic in it if you like (or sour cream)
  • (fresh basil or oregano)

Cut the cucumbers and the onion into thin slices, chop the garlic. Melt the butter in a casserole and let the onions, cucumbers and spices cook for 10 minutes. Add the meat stock and let it slowly boil for 10 minutes more. You may then either add the sour cream/mayo in the soup or first take some soup on a plate and then add a splash or sour cream/mayo on top. Garnish with fresh herbs if you have some!

If you want to prepare the meat stock yourself, it’s very, very easy and quite cheap.

Meat Stock

  • a junk of oxtail
  • water
  • salt

Let the oxtail slowly boil for some hours under a lid. Add salt. There you have it! Superior to any stock cubes.

Paleo Cotta

Filed under: Alakarppi,Eksotiikkaa,Gluteeniton,Maidoton,paleo — Meri @ 19.28

"Paleo Cotta for the win!"

Oh mama this is good! Made it already couple of times and it’s been a success, easy as Helsinki as well. Considering you have to use something to sweeten it a bit, peferrably stevia, it’s not super paleo but hey, it’s close enough. A little stevia now and then won’t kill you like grains or sugar. Provocative enuf?

Anyway, this is a perfect paleo dessert to charm non-paleo eaters. It’s just like the original panna cotta but made with coconut cream. You may use cardamom, more vanilla, a little chili?, cocoa powder, almond extract or whatever to vary this one, but with cinnamon it’s divine and fool-proof. Try it! If you like, you can prepare some berry sauce to go with it or chop some fruit, bananas might be da thing.

Coconut Panna Cotta

  • 4 dl coconut cream (Kara works well)
  • 2 dl coconut milk
  • 3 leaves of gelatin
  • a cinnamon stalk or some powdered cinnamon
  • (a vanilla bean/pod)
  • vanilla stevia (or honey or whatever to sweeten it)

Set the gelatin leaves on a plate covered in cold water to soften them. Pour the coconut cream and the coconut milk in a casserole and let it simmer for a while with the cinnamon stalk and vanilla pod in it if you’re using them. It should be slowly boiling for some minutes, maybe 5 to 10. Remove the stalk and the pod. Take the gelatin leaves and squeeze out the excess water. Add the leaves into the hot mixture but turn the heat OFF first! It’s not meant to boil the gelatin. Whisk the mixture so that the gelatin will dissolve.

Let cool a little and add vanilla stevia and powdered cinnamon according to your taste. Set in portion sized cups or in one larger dish and let it settle in the fridge. It’ll take a few hours, at least two. You may also prepare these the night before, they’re perfect after one day! Serve with raspberries, chocolate chips, pineapple or FROM YOUR BELLYBUTTON! Work it, babe!

16.10.2010

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.

casserole

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 😛

10.10.2010

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!

liver

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).

7.10.2010

Match Made in Monkeyfood

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Maidoton,paleo,Sallad — Meri @ 20.38

I recently (i.e. yesterday morning) discovered another combo of flavours that works together like charm. Since I don’t believe in heaven or jesus or hell or stuff, I just have to call it a match made in Monkeyfood. Which is, anyway, pretty accurate.

forkie

[This ain’t the real thing but an evening meal with cabbage, fresh mint and parsley (cheers, Peppi!), coconut milk, salt, pepper and a cut sausage.]

Tangy Tuna Salad

  • some veggies and or salad (lettuce, cucumber, bellpepper, zucchini… )
  • tuna in oil
  • avocado
  • a hint of balsamic vinegar
  • freshly grounded black pepper
  • a little quality salt

Combine into a salad as you wish. Somehow the oily saltiness of the tuna, the creamy taste of the avocado, the tangy and a bit sweet bite of the balsamic vinegar and the hotness added with black pepper just hits a nerve. In a good way. A very, very good way. So, have yourself a merry little morning (oh yes, it’s October and I’m allowed to think of X-MAS!!).

1.10.2010

Courgettes Royal

Filed under: Alakarppi,Maidoton,paleo,Side order,Vegan — Meri @ 18.17

A simple yet charming addition to any meal are marinated courgettes aka zucchinis. These green babies were from Carnivore’s mom’s sisters’ and were huge, fresh and absolutely free of chemicals. I love courgettes in any form but these are particularly delish. Piquant, even.

kesäkurmista

Courgettes Royal (marinated zucchinis)

  • a huge zucchini or couple of smaller ones

Cut the zucchini into 0,5 cm thick discs.  Place on an oven tray and pour some nice olive oil on them. Bake in approx. 200 degrees for about half an hour, until the slices soften a bit and maybe get some color. Let them cool. Once cooled (just a bit, no need them to turn cold), transfer into a jar. Prepare the following “stock”.

  • olive oil
  • vinegar (1/3 from the amount of oil)
  • a little salt
  • dried oregano, plentiful!
  • freshly ground black pepper

Pour the mixture over the zucchinis in the jar and put the lid on. The mixture doesn’t have to cover the courgettes. Just gently turn the jar around to let all the courgettes have their share. Let sit in the fridge a couple of hours or until the next day (or longer). Enjoy as a side dish to meat, fish, salad… Whatever you’re having.

28.9.2010

You don’t have to be cool

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

kiss

…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)!

gnakei

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.

meat

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!

25.9.2010

Thanks for all the Phish

Filed under: Alakarppi,Gluteeniton,Kala,Maidoton,Napot,paleo,välimeri — Meri @ 16.31

phish

Our genuine paleo posse got together a week ago for the second time and this time fish was the name of the game. A very fresh, whole wild-caught salmon (lots of omega 3s unlike farmed salmon!) was put in the oven despite the horrified look in its eyes. To ease the pain y’all feel in your hearts I can assure that at least the salmon wasn’t cooked alone. It got some nice fennel bulbs and onions steeping underneath. If there’s something worse than dying, it’s dying alone (Let’s not stick to the fact that the phish was already dead.).

antipasti

Before this magnificent main course, which was accompanied by finely chopped cabbage seasoned with salt, pepper, olive oil and balsamic vinegar, we enjoyed a paleolithic antipasto plate. This was (hunted and) gathered by myself and the Carnivore. It included the following, delirious combo:

  • dried kale chips
  • kajmak aka Croatian ketchup (bellpepper paste)
  • cold smoked pork (from Hakkarainen)
  • marinated zucchinis (these are brilliant! Slice into 0,5 cm slices, sprinkle some oil and bake in the oven, then put in a jar together with salt, pepper, olive oil and vinegar. TASTY as hell! 😛)
  • …and mushroom: fresh chantarelles tubaeformis (suppilovahvero) fried in butter

latable

themeal
After the delicious, juicy phishy main course we still had some room left in the dessert stomach for raspberries and salted and roasted cashews. Looks primal and beautiful.

rasp

swan

Last but not least, the pumpkin swan doing dancing its ballet solo!

21.9.2010

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.

porkloaf

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!

15.9.2010

For all You Badgers Out There: Mushroom!

Filed under: Alakarppi,Arkiruoka,Gluteeniton,Lihaa,Maidoton,meat,paleo,Sieniä,Uunista — Meri @ 19.27

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.

ceps

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.

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