Category Archives: Food Blog

Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme

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Let’s talk about the Jerusalem Artichoke. This knobby little tuber with the resemblance of ginger is an (underestimated) root vegetable.

Jerusalem Artichokes are packed with inulin, a long chain of fructose molecules that us humans have a hard time breaking down.  So that makes it a fibre rather than a starch and has hardly any effect on blood sugar levels. Inulin is also a  prebiotic that stimulates the growth of beneficial bacteria in the digestive tract that in turn aids digestion and lowers blood pressure and cholesterol.

There has been some controversy lately on the internet about this vegetable  whether it’s bad for the tummy, or if it may cause gas or some intolerance. I have to say that I have never had any trouble. Some peope say it’s because of the skin so just peel them to be save.

And although the side effects such as gas only occurs in a small percentage of people, it’s best to know whether you’re one of those people before serving them at your next dinner party. Just try a few and see. They are really worth it.

They are also very healthy, with high fibre, high potassium, good for lowering cholesterol and they boost the immune system. So let’s stay positive and give them a change. They have a delicious nutty flavour and also really do have an artichoke flavour. They are velvety soft on the inside, perfect for fall dishes.

       

Ingredients;

1 lb. Jerusalem Artichoke

1 lemon

1 tbsp. butter

1 tbsp. Olive Oil

2 tsp. very good quality Beef Broth Concentrate

1/4  C. hot water

2 oz. chopped Pancetta

1 garlic clove, peeled and chopped fine

a few sprigs of thyme

1 tsp. Thyme leafs for decorating

Method;

Halve the lemon, squeeze out the juice and put the juice  into a bowl with plenty of cold water. Peel the jerusalem artichokes, cut away the ends, then cut into two if very long. then drop them into the lemon water to stop them from discolouring.

Heat  the oil and half the butter in a large sauté pan or deep frying pan over a medium heat. Drain the jerusalem artichokes, dry them well, add to the pan. Fry them for 5 minutes until they get a bit golden brown. Add the stock concentrate, move the pan around very gently and add the water, not all at once, safe some for later. Tuck in the thyme sprigs. Partially cover the pan with a lid and leave to cook for  15 minutes until just tender. After ten minutes check and see if you need to add water. Move the jerusalem artichoke around gently so they all get covered in the jus. Be careful not to break the topinambur since they are quite fragile. By the end of cooking the liquid should have evaporated and you should be left with a sticky kind of coating on the chokes.

In an other large frying pan add the rest of the butter and cook the pancetta until just turning golden. Add the garlic and leave to cook for a few seconds. Add to the pan of Jeruslaem Artichokes  and gently toss everything together. Sprinkle over the remaining thyme leafs.

Not quite what you’re looking for? How about Shredded Brussels Sprouts with Maple glazed Hazelnuts and Bacon

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

20 Replies

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Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

        

Ingredients Chili;

  • 3 Tablespoons Olive Oil
  • 2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
  • 1 tsp. Himalayan salt and freshly ground black pepper
  • 2 tbsp. All Purpose Unbleached Flour
  • 2 medium onions, peeled and chopped fine
  • 3  garlic cloves, peeled and grated
  • 2 tbsp. Unsweetened Cocoa (this is a must)
  • 2 tbsp. ground Cumin
  • 2 tbsp. sweet smoked paprika
  • ¼ cup tomato paste
  • 2 Tablespoon fresh oregano leafs or 2 teaspoon dried
  • 1/2 tsp. dried Thyme
  • 1/2 tsp. crushed red pepper, or to taste
  • 1/4 C. Chopped Coriander
  • 1 (15-ounce) cans dark red kidney beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 2 C. beef stock
  • 1-2 tbsp. Liquid Smoke
  • 1 – 2 tsp. chopped chipotle (depending on how hot you like it)
  • 1 tbsp. coconut sugar or sweetener of choice
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

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Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour  until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.

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Ingredients Jalapeño Cheddar Corn Bread;

  • 1 C. corn meal
  • 1 C. Spelt Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp. dried Onion Powder
  • 1 tsp. honey
  • 1/2 C. corn kernels form a can, drained
  • 1/2 C. Cheddar cheese, grated
  • 3/4 C. unsweetened plain yoghurt
  • 1/2 C of milk  + 1 tbsp.
  • 2 large eggs at room temperature
  • 1/2 Jalapeño, sliced and deseeded
  • 3 tbsp. olive oil

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Method;

Pre heat the oven to 425° F / 220° C

Put an 8″ cast iron skillet in the oven too to pre heat

In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.

Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.

Place on a rack in the middle of the oven and bake from 20-25 min.

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Maybe get some Mexican beer to go with it!

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

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Almond Cherry Chocolate Chip Bar, an easy recipe for fat free and sugar free bars. Great for breakfast or as a snack. High Protein!!! SO Good.

With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.

These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.

Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

      

Makes : 16 squares

Needed: Baking dish 8 x 8″

Ingredients;

  • 2 C. Gluten Free Oats
  • 1/2 C. Vanilla Protein Powder
  • 1/2 C. Xylitol (or sweetener of choice)
  • 1/2 C. Sunflower Seeds
  • 1/4 C. Ground Flaxseed
  • 1/4 C. Almond Flour
  • 1 tbsp. Stevia Extract
  • 1 tbsp. Lucuma Powder (optional)
  • 1 tbsp. Psyllium Husk Powder
  • pinch of Pink Himalayan Salt
  • 2/3 C. Applesauce
  • 1/4 C. Unsweetened Soy milk
  • 1 C. Frozen Cherries, cut in half
  • 1/2 C. Sugar Free Chocolate Chips

Decoration:

  • 2 oz Chocolate
  • 3 – 4 Pistachios
  • chopped Goji Berries (optional)

Almond Cherry Chocolate Chip Granola Bars

Instructions;

Preheat oven to 400° F/ 200° C

prepare your baking dish by spraying it with oil, then lining it with parchment paper.

In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.

Bake for 25 minutes. Remove from oven and let cool completely before decorating.

To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.

Enjoy!

Myra XO

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Almond Cherry Chocolate Chip Granola Bars

Not quite what you’re looking for? How about these bars Macadamia-Cashew Bars

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Swedish Meatballs with Cranberry Tangerine sauce

18 Replies

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Swedish is such a beautiful language. Not that I understand a word of it but it just sounds so wonderful.  I only know three words in Swedish,  Svenska, Köttbullar and Ikea.

The first time I ate Swedish meatballs was actually in New York. It was truely love at first bite.

A friend was having them for lunch and I just couldn’t believe how good they were. I’ve been making them for a long time now and they never bore me. That creamy sauce and the hint of Dill is just perfect. I always make the cranberry sauce with it too since I can’t eat the meatballs without it. Originally it is served with a Lingonberry jam, but we don’t have them here. The cranberry is related to the Lingonberry, known also as the mountain cranberry, so that’s good enough for me.

Either way all berries are very healthy so I’m making cranberry sauce to go with the meatballs.

Serves: 4

Ingredients Meatballs:

  • 1 lb. ground beef
  • 1 medium onion, peeled and finely chopped
  • 1 tbsp. Butter
  • 1/2 C. fresh bread crumbs
  • 2 tbsp. milk
  • 1 tbsp.  parsley, chopped
  • 1 tbsp. dill, chopped
  • ¼ teaspoon ground Allspice
  • ¼ teaspoon ground Nutmeg
  • ½ teaspoon Garlic Powder
  • 2 tsp.  Worcestershire Sauce
  • 1 tsp. Dijon Mustard
  • fresh ground Pepper
  • ½ teaspoon salt
  • 1 egg yolk
  • 1 tbsp. Olive Oil + 1 tbsp. butter

Sauce:

  • 2 tbsp. butter
  • 2 tbsp. All Purpose Flour
  • 1 1/2 C. Beef stock, from a cube is fine
  • 1/2 C. full fat Crème fraîche mixed with 1 tsp. corn starch *see note below
  • 1 – 2 tbsp. chopped Dill
  • salt and pepper to taste
 Swedish meatballs with Cranberry Tangerine sauce

INSTRUCTIONS:

First start by gently cooking the onion in 1 tablespoon of butter over medium heat until translucent, about five minutes. Remove from heat and let cool.

In a bowl soak the bread crumbs in the two tablespoons of milk. Add the ground beef, parsley, dill, allspice, nutmeg, onion, garlic powder, pepper, salt and egg yolk. Mix until combined.

Roll into small meatballs, about the size of a golf ball.  In a large skillet heat olive oil and one tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

For the sauce add the butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth,  bring to a simmer until sauce starts to thicken. Add the crème fraîche . Bring to a very low simmer and add the meatballs back to the pan and heat thru. Sprinkle over fresh chopped Dill. I like a lot of dill but use as much as you like.

Serve over egg noodles, rice or French fries. Serve with the Cranberry sauce.

*Note: crème fraîche can curdle especially the low fat kind so you need to use full fat, this prevents the proteins from clinging to each other when heated, resulting in a curdled mess. Also the corn starch acts as an extra prevention and keeps everything together.

Cranberry Tangerine Sauce:

  • 1/2 C. fresh tangerine juice
  • 3/4 C. Organic Cane Sugar
  • 1 cinnamon stick
  • 12 ounces whole cranberries

Method:

In a medium saucepan, combine in the juice, the cranberries, sugar, and cinnamon. Bring to a gentle boil, and simmer for about 15 – 20 minutes.

Ladle into glass jars. Keep in the refrigerator. Keeps for a couple of weeks or you could freeze some of it.