Italian Style Risotto with Shrimp and Fennel

Italian Style Risotto with Shrimp and Fennel

Ingredients
200g Risotto Rice

400g Shrimp
250 ml of Cooking Wine (White)
100g of Parmesan Cheese
500g of Broccoli

Banana Shallots
Fennel
Garlic
Stock Powder
Lime
Parsley
Cherry Tomatoes

Rosemary
Salt
Pepper

Course of Action

1. Broth: Boil 6dl of water and 1 table spoon of stock powder (chicken or vegetable)

2. Finely chop 1 banana shallot and finely shred 1 fennel. Wash and peel 1 lime and put in a small bowl.

3. Heat up 1 table spoon of butter and 1 table spoon of neutral oil in a big sauce pan. Fry the shallots, fennel and 2 pressed cloves of garlic, on medium heat setting for 4 minutes.

4. Add the risotto rice in the pan and stir around. Add the white wine and the juice of 1 lime. Let rice absorb the liquids.

5. Add about 1dl of broth into the pan and let it simmer until almost all of the liquid is gone, repeat the process until all the broth is finished (about 20 minutes)

6. Meanwhile, shred the parmesan and remove the water from the shrimp. Finely chop half a pot of Parsley

7. Cut the broccoli into pieces and boil it for 5 minutes. When the broccoli is finished, mix it with 100g of cherry tomatoes.

8. Add the lime peel, parmesan cheese, shrimp, parsley, 1 table spoon of butter, a big pinch of rosemary, a pinch of salt and pepper.

Serve with the broccoli and tomato salad

Hope you enjoy!

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Fish with Dill and Shrimp Sauce

Fish with Dill and Shrimp Sauce

Ingredients                            
1kg of Potatoes
500g of Carrots
500g of White Fish
200g of Shrimp
1 Leek
1 Lemon
Flour
Stock Powder
Cream
Butter
Dill

Course of Action

1. Rinse and boil the potatoes.

2. Finely chop 2 table spoons of Dill

3. Rinse the leek, finely shred half of the leek, cut the other half in 3cm pieces. Peel and cut the carrots in rods.

4. Boil 2 liters of water. Boil the carrot and the pieces of leek (NOT the shredded leek) for 6 minutes.

5. Cut the white fish (I used Saithe) in 5cm pieces.

6.  Whisk 1½ table spoons of flour, 2½ dl of water in a frying pan (with a lid). Add 1 table spoon of stock powder, 1½ dl of cream and 1 table spoon of butter. Let it simmer, while stirring, until the sauce thickens.

7. Squeeze the juice of ½ lemon and add the chopped dill. Put the fish in the sauce and sprinkle the shredded leeks on top. Let it simmer for 5 minutes. Add 200 grams of shrimp and let it simmer in the sauce for about 1 minute.

Cut the last half of the lemon into smaller pieces, ready to serve with the potatoes and vegetables!

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Chicken Lasagna with Parmesan and Sunflower Sprouts

Chicken Lasagna with Parmesan and Sunflower Sprouts

Ingredients

500 grams of minced Chicken

3 Tomatoes (300g)
200 grams of Lasagna plates
100g of Parmesan

1 Onion

½ Eggplant
1 can of crushed Tomatoes

250g of Cottage Cheese

100g of Sunflower Sprouts

Olive Oil
Garlic
Tomato Puree
Thyme
Oregano
Basil
Pepper
Salt

Course of Action

1. Turn on the oven to 200 degrees Celcius.

2. Finely chop the onions and roughly shred the eggplant. Heat up 1 table spoon of olive oil in a frying pan, crush 2 cloves of garlic and add 3 table spoons of tomato puree, the onions and the eggplant. Fry on medium temperature setting for 2 minutes.

3. Add the minced chicken and fry for 4 more minutes.

4. Roughly chop the tomatoes. Add the tomatoes, 1 can of crushed tomatoes, 1 table spoon of thyme, oregano, ½  table spoon of basil, a pinch of salt and black pepper, into the pan.. Let it simmer for 4 minutes.

5. Roughly shred the Parmesan. Butter a baking tray (preferrably 20x25cm) with ½ table spoon of olive oil.

6. Put 1/4 of the chicken sauce in the bottom and cover it with the lasagna plates. And then put a little bit of chicken sauce, cottage cheese and lasagna plates, in that order, until everything is in the tray. Make sure the last layer is chicken sauce and top it off with the shredded Parmesan. Let it bake in the oven for 15 minutes.

7. Rinse the sun flower sprouts and put it in a bowl, serve it with the lasagna!




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Swedish Elk Meat Balls with Root Crops and Cream Sauce

Elk Meat Balls with Root Crops and Cream Sauce

Ingredients
250 grams of Potatoes
500 grams of minced Elk
2 baked Potatoes
1/2 Turnip (400 grams)
1/2 box of Cherry Tomatoes
1 Carrot
1 yellow Paprika
Cream
Olive Oil
Thyme
1/2 table spoon of Dijon Mustard
1/2 dl Bread Crums
Flour
Stock powder
White pepper
Chinese soy
Sugar
Pepper
Salt

Course of Action

1. Turn on the oven to 225 Celcius. Rinse and cut the potatoes into cloves. Rinse and cut the turnip in 2cm big cubes. Place everything in a baking tray and put 1 table spoon of olive oil, a big pinch of thyme and a pinch of salt and pepper. Roast in the top of the oven for 25-30 min. Open the oven and stir every now and then.

2. Mix 1 table spoon of sugar, 1/2 teaspoon of thyme, 1/2 table spoon of dijon mustard, 1/2 dl bread crums and 1/2 dl cream in a bowl. Put the minced elk in the bowl. Make sure it mixes well and make the the elk into 8 patties.

3. Heat up 1/2 table spoon of butter in a frying pan and fry 2 patties at a time, 3 min per side. Put the finished patties on a plate and cover them.

4. Rinse the cherry tomatoes, shred the carrot and cut the paprika into 1cm cubes. Mix everything together in a bowl.

5. Heat up a small pot with butter, when the butter is melting add 1 table spoon of flour, 1/2 table spoon of stock powder, 1/2dl of cream, 2 1/2 dl of water, 1 teaspoon of chinese soy and a pinch of white pepper.   Let it simmer for 2 minutes.
(I would recommend to do a double batch of this, just double all ingredients)

Serve with the roasted root crops and the elk meat balls.

A little twist on the classic Swedish dish.

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Cannelloni with Mushroom

Cannelloni with Mushroom

Ingredients
250 grams of Oyster mushrooms
1 1/2 Red Onion (approx 150grams)

2 Carrots (approx 200 grams)

250 grams of ricotta cheese

1 pack of fresh lasagna plates (8 pcs.)

1 can of crushed Tomatoes

150 grams of grated cheese (your choice)

70 grams of salad
Garlic
Butter
Thyme
Olive oil
Liquid honey
White wine vinegar
Salt
Pepper

Course of Action

1. Preheat the oven to 200 Celsius.

2. Roughly chop all of the Oyster mushroom. Heat 1 tablespoon of butter in a pan and add the mushrooms. Fry on medium heat setting for 4 minutes.

3. Finely chop 1 of the red onions (leave half for later) , peel and shred the carrots. Add the onions and the carrots to the pan and fry for 3 minutes. Spice it up with a big pinch of thyme, some salt and pepper.

4. Remove the pan from the head and add the ricotta cheese.

5. Butter a deep baking tray. Lay out the lasagna plates and distribute the mushroom filling evenly on the plates. Roll them up when finished, and put the splice downwards.

6. Mix the crushed tomatoes, 1 teaspoon of thyme, 1/2 teaspoon of salt, 1 teaspoon of liquid honey, 1 crushed clove of garlic and a pinch of pepper in a bowl. Pour the mix over the rolled up cannelloni and top it with 150 grams of shredded cheese of your choice. Put it in the middle of the oven for 15-20 minutes

7. Rinse the salad, cut the onion into thin slices and mix into the bowl. Put 2 table spoons of olive oil, 1 table spoon of white wine vinegar, a pinch of salt and a pinch of pepper.

Ready to Serve!

Pasta with Smoked Salmon, Fennel and Mushrooms

Ingredients
350 grams of Pasta
200 grams of Tomatoes
200 grams of Smoked Salmon
125 grams of Mushrooms
1 Fennel
1 Lemon
1/2 Leek
1 dl of Cream
Olive oil

Course of Action

1. Boil water and put in 350 grams of Pasta (3 servings)

2. Cut the tomatoes in thin slices, cut the lemon in slices.

3. Cut 1 fennel lengthways, remove a small piece of the center. Shred the rest of the fennel. Cut the mushrooms in slices. Clean and shred 1/2 leek.

4. Heat up 1 tablespoon of olive oil in a pan and fry the  fennel at medium temperature setting for 3 minutes. Add the mushrooms and leek and fry 3 more minutes.  Add 1/2 teaspoon of salt and a pinch of white pepper

5.  Add the juice of half a lemon, 1 dl of cream and 1/2 dl of water in the pan. Stir around and let it simmer for 2 minutes.

6. Shred 200 grams of smoked salmon and carefully stir it into the pan. Let it simmer for 1 minute.


Ready to serve the pasta with the salmon sauce and the tomatoes!

 Bon appetit!

The amazing health benefits of the coconut.

Whether it's coconut oil or water, coconut has shown again and again to be very healthy.

Coconut oil is used for a plethora of different purposes such as
* Hair/Skin care
* Stress relief
* Lowering cholesterol levels
* Weight loss
* Increased immunity
* Proper digestion and metabolism
* Relief from kidney problems
* Reduced risk of heart disease
* High blood pressure
* Diabetes
* Hiv
* Bone strengthening
* Dental care
And more..
If you want to read more about coconut oil and what makes it so healthy, in detail,  I would advise you to look at this site. Or just use Google, there is plenty of information.

For me personally, I started using coconut oil a few months back. Sometimes I even have a shot of coconut oil before I eat, just to get my stomach going.
Since is stopped using the other oils I feel more 'light' in a sense. I also use it for my skin and hair with good results.

Coconut water is often used as a way to re-hydrate after exercise or diarrhea , as it is full of nutrients and electrolytes.
For example  100ml of coconut water contains 250mg of potassium and 105 mg of sodium. The water is also a very good source of vitamins such as riboflavin, niacin, thiamine, pyridoxine and folates. Furthermore its rich in calcium, iron, manganese, magnesium and zinc.

SO - If you have the opportunity and it doesn't cost you a fortune, drink at least 1 coconuts worth of coconut water every day, combine that with using only coconut oil to fry you foods, I believe you will feel the difference quite soon!

I am actually drinking the coconut water (and eating the flesh of course) on this picture, as I am writing this!

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