Category Archives: Meat

Shawarma Roasted Red Pepper Pizza

Sweet and Spicy Shawarma Roasted Red Pepper Pizza, because it’s still weekend and Pizzas are the best.
Homemade pizza dough topped with a simple tomato sauce, two types of cheese, grilled peppers, Shawarma, cherry tomatoes and basil.
This pizza is so good. It’s sweet and a tiny bit spicy and will leave you wanting more.
There really isn’t anything better than home-made Pizza. You could also use store-bought Pizza dough if you’re in a hurry or my one of my LINK

Prep time : 15 min
Cooking time : 10-15 min
Makes : 4

INGREDIENTS DOUGH:

• 500 gr./ 3 1/3 C (type 00) flour
• 1 tsp. sugar
• 1 1/2 tsp. active dry yeast
• ¼ tsp garlic powder (optional)
• ¼ tsp onion powder (optional)
• 1 tsp. Salt
• 1 tablespoon olive oil
• 350 -375 ml / 1.5 – 1 3/4 cups warm water

INGREDIENTS TOPPING:

• 1 C. Tomato sauce/marinara sauce
• 1 C. shredded Mozzarella
• 1 C. shredded Gouda cheese
• 1 onion, peeled and sliced thin
• 2 whole roasted red peppers from a jar, drained and dried on kitchen paper
• 1 C. cooked Shawarma meat SEE RECIPE BELOW
• 1 tsp. dry chili flakes
• A handful cherry tomatoes, cut in half
• Fresh basil

INGREDIENTS TO MAKE THE SHAWARMA:

• ½ lb. minced beef or lamb
• A drizzle of oil
• 1 garlic clove, peeled and crushed or grated
• ½ tsp. Ground coriander
• ½ tsp. ground cumin
• 1 tsp. smoked paprika powder
• 1/2 – 1 tsp. dry chili flakes
• Salt and pepper

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the dry ingredients and stir to mix, then add the wet. Knead for a few minutes until it comes together. Using your hands, place all the dough on a floured surface, kneading and forming the dough into a ball using some extra flour . Oil a large bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 30-45 minutes or until doubled in bulk.
Meanwhile make the Shawarma meat.
Heat a large frying pan and add a drizzle of oil. Once the pan is hot add the meat and garlic and fry for a minute, add the seasoning and continue cooking until the meat is no longer pink. About 4 to 5 minutes. Turn off the heat and set aside to cool.
Preheat the oven to 230° C / 450° F , place a pizza stone in the oven if you have one or otherwise the baking sheet.
Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 25cm/10” circle (roughly). Place each circle on a piece of parchment paper.
Spread tomato sauce over each pizza base. Divide cheeses, Shawarma meat, onion, peppers and cherry tomatoes over the pizzas.
Transfer the pizza by lifting the parchment paper onto a large board and slide the pizza into the oven.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board. Sprinkle with dried chili flakes and Basil and eat straight away.

Enjoy!

If you make this Shawarma Roasted Red Pepper Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

wonder bread

10 most popular recipes of 2020

2020 is coming to an end and what a challenging year it has been, to say the least. With one terrible event after the other. Heartbreaking, confusing and dispairing come to mind.
Am I the only one feeling a sense of relief that the year is almost over?

…but also hope, hope that next year will be better. It has to be and that’s we’ll hang on to for now.

Hopefully next year we can all go back to normal,  and live our lives to the fullest. 

Meanwhile… everyone has been on social media more than ever before,  so I wanted to share the most popular recipes of 2020, to inspire everyone to keep on cooking as much as we all did this past year.
I really noticed how everyone was baking more than usual so it comes as no surprise that the two most popular recipes this year were both bread.   Here are the top ten.

10.Pollo al Ajillo, Chicken in Garlic white wine Sauce .

An oldie but a goodie, we make this at home all the time, great for company too.

9. Homemade Spelt Tortilla

Nothing beats a home made tortilla and the are so simple and freeze well.

8. Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Chorizo with caramelized onions really can’t be beat:)

7. Chocolate Dulce de Leche mini Tarts

Mini buttery pastry crusts filled with gooey caramel and chocolate, a great dessert or tea-time treat

6. Smoky Chili con Carne with Pumpkin

Smokey Chili with the addition of Pumpkin, perfect for cold evenings plus you get extra veggies.

5. Chia Seed Bread

A protein packed loaf with a great bite and super healthy. Makes great toast.

4. Steak au Poivre, Steak in a creamy green peppercorn sauce

A classic that all meat lovers enjoy. Straight forward and so delicious with a non alcoholic green peppercorn sauce.

3. Cod and Shrimp in a Lemon cream sauce

This recipe has been a favorite for years and is the easiest recipe on the blog, pretty much fool proof and still kind of fancy.

2. Everyday Spelt Bread

Our go-to Spelt bread, I receive a ton of positive reviews on this loaf, it’s so easy and perfect for everyday baking.

1. Norwegian Health Bread

This is the most popular recipe on the blog and one of my personal favorites, so healthy and full of goodness. Perfect for a fresh and healthy start in the new year.

wonder bread

I hope you enjoyed the roundup, and if you make any of the most popular recipes of 2020 be sure to leave a comment and/or pin it to Pinterest. And of course, if you do make any of these recipes, don’t forget to post on instagram and tag me #thecookingspoonblog

Wild Boar Stew with Pomegranate

Wild Boar Stew with Pomegranate


This meltingly tender Boar stew is simmered for hours with onions and smoky bacon in a red wine sauce, with the addition of Pomegranate molasses and Pomegranate juice to achieve a dark and rich stew that becomes seriously tender. This is one of those dishes that never fails to please.


The addition of Pomegranate enhances the flavor of the meat and pairs perfectly, making the stew extra tender and adding a hint of sweetness.
Comfort cooking is one of the pleasures of the cooler months and this wild boar stew is the perfect example. It is quick to put together and then simmers for a few hours filling the air with irresistible aroma. The thought of meat simmering for hours on the stove is infinitely comforting to me.

I have added some warm spices in just the right amount to give extra flavour without overpowering the boar.
This recipe is enough for 4 to 6 people but can easily be doubled and half can be frozen for another day.


Prep time : 20 min

Cooking time : 2 hrs.

Serves : 6



INGREDIENTS:


2 ½ pounds wild boar cut into 1 inch cubes (meat cut from the leg)
Salt and pepper
¼ teaspoon all spice
2 tablespoons flour for coating meat
1 tablespoon olive oil
6 slices of thick cut bacon, chopped
2 medium onions, peeled and sliced
6 large carrots, peeled and cut thick
3 cloves of garlic, peeled
1 tablespoon tomato paste
2 tablespoons Pomegranate molasses
2 tablespoons honey
1 cup red wine
1 cup unsweetened Pomegranate juice
2-3 cups beef broth
1 teaspoon dried or 1 tablespoon fresh thyme
1 teaspoon dried or 1 tablespoon fresh Marjoram
2 Bay leaves, whole
2 teaspoons Fennel seeds
2 inch stick of cinnamon
2 to 3 tablespoons red current or other berry jam or jelly
Beurre Manié:
Mix together with your fingers or a small spoon,
2 tablespoon butter
2 tablespoon flour



INSTRUCTIONS:

Get out a big cast iron pot with lid if you have it, otherwise ant heavy bottomed pan with lid will do.
Put it on the stove and turn up the heat to high.
Add the olive oil and bacon to the pan, fry until golden and crispy and remove to a plate.
Toss the boar with the salt, pepper and all spice and coat in the flour.
Fry the boar in batches in the hot bacon-oil until nice a dark golden brown, remove and place on a plate as you go until all the meat is browned.
Next add the onion and carrot and cook for a few minutes until it has taken colour, then add the garlic, stirring all the time. Add the tomato paste, Pomegranate molasses and honey, stir to coat all the meat and vegetables.
Next add the red wine, the Pomegranate juice and first 2 cups of the beef stock, you can add more as it cooks.
Add the remaining spices; the fresh thyme, Marjoram, Bay leaves, Fennel seeds and cinnamon.
Bring to a low simmer and cook for about 2 and a half to 3 hours, checking in between. Adding more broth if needed.
Stir in the beurre manié in small teaspoon sized balls, to thicken the stew as needed. Any remaining beurre manié may be frozen and is great to have in the freezer.
Before serving the Boar stew, add the jelly to sweeten to taste.
Serve the boar stew with mashed potatoes, noodles or rice. Enjoy. Leftovers are great but highly unlikely.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Smoky Chili con Carne with Pumpkin

Smoky Chili con carne with Pumpkin is a hearty family favourite full of flavor!

This Chili con carne with Pumpkin is slightly spicy and also has a smoky flavor that makes you want to take just one more bite each time.
A true crowd pleaser that freezes well and even tastes better the next day. The recipe can be easily doubled so you can keep some in the freezer. You can also serve this over a tray of nachos or in tacos. Or how about in a bun? The possibilities are endless…
The recipe itself is a no-brainer, although the ingredient list may seem long it’s put together in minutes. I started off with browning the beef in a heavy based pot, then added the onion and garlic. Then basically you add the remaining ingredients up until the corn meal and just leave it to simmer for about an hour and a half, or until 30 minutes before you want to eat. Finally you add the beans and pumpkin and Voilà…chili. The pumpkin adds a seasonal twist.


Prep time : 15

Cooking time : 90 min

Serves : 6 – 8



INGREDIENTS;

1 Tablespoons Olive Oil
1. lbs. ground beef
1 tsp. salt and freshly ground black pepper
1 medium onion, peeled and chopped fine
3 garlic cloves, peeled and grated or chopped
2 tsp. ground Cumin
2 tsp. dried oregano
1 tsp. dried Thyme
1 tsp. chili powder
2 tbsp. sweet smoked paprika
1 – 2 tsp. chopped chipotles in adobo (depending on how hot you like it)
1 tbsp. tomato paste
1 tsp. Worcestershire sauce
1-2 tbsp. Liquid Smoke (you may leave out)
2 tsp. sugar
1 (28-ounce) can crushed tomatoes
1/2 cinnamon stick
1 tsp unsweetened cocoa
2 C. beef stock
2 tbsp. cornmeal (for thickening)
1/4 C. Chopped Coriander reserve some more for serving
1 cup diced peeled pumpkin
1 (15-ounce) cans dark red kidney beans, drained and rinsed



INSTRUCTIONS:


Heat a large casserole or pot and add the olive oil. Once hot add the beef and fry until brown, add the onion and stir for a few minutes , add the garlic.
Add the spices; cumin, oregano, thyme, chili powder and smoked paprika. Keep stirring
Add the chopped chipotles, the tomato paste, Worcestershire sauce, liquid smoke and the sugar, stir and add the crushed tomatoes.
Add the cocoa and the half cinnamon stick and the beef stock. Simmer for an hour and a half.
Add the drained kidney beans and pumpkin and the chopped coriander, reserving some for serving. Add these about 30 minutes before serving.
Thicken the chili if necessary with some corn meal.
Serve in bowl with avocado slices, sour cream, grated cheese, chopped onion and nachos if desired.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!