To Bea Or Not To Bea..

Oh, no! I just finished the last strawberry! Darn it!

What I did yesterday, you ask?
You wanna know if I might have cooked anything fat and delicious?
FYI: I am Fat & Delicious but of course I also cooked something FnD!

Harissa Pork Chops w Bearnaise Butter n Blue Cheesed Tomatoes
(actually, that was almost the whole recipe...but ok, I'll be more specific).

Giving recipe for a marinade seems kinda strange since I never seem to duplicate it anywhoo..
But this is what I did yesterday:

The sun was shining, the birds chirped carefree and a warm breeze reminded me of the closeness of the ocean.
I watered the gherkin and the kale.
The chives, the dill and the radishes also got all that they needed of the elixir of life.
I picked some lemon thyme and some parsley and walked into the house to prepare the pabulum this beautiful Tuesday of July.

I Clove of Garlic
2 Tsp of Harissa
1 Tsp of Dijon Mustard
Some Lemon Juice
Approx. Some Olive Oil
2 Tsp of Thyme
2 Tsp of Lemon Thyme
and Salt and Pepper made it's chopped way into a plastic bag, followed by two pork chops.
The bag closed and made it's way into the fridge, were it bided it's time while I was prepearing the

Bearnaise Butter

For this you'll wan't

150gr of room temperatured Butter
1-2 Tblsp of Tarragon
1 Tblsp of Parsley
1 Egg Yolk
1 Tsp of Balsamic Vinegar (I'm sure Red Wine Vinegar will do just fine).
Salt n Pepper

Chop the chopable stuff and let everything intermingle into a bowl.
Put that lucky bowl next to the meat in the fridge.
Actually...leave the butter in the fridge but bring the pork chops back to the stove.

From the fridge I also brought:

Tomato
Blue Cheese
Cheese

Then I sliced the tomato in 1cm thick slices into an oven proof dish, put about 1 Tbsp of Blue Cheese
on each slice and covered the tomatoes with slices of Gouda.
Let the oven proof dish make it's way into the oven  at 200°C (392°F) while you fry the Pork Chops.

Now the easy part: EAT! :D

                                        Gött!

Strawberry treat

Here in Sweden we have a short strawberry season, about 2 months a year. Now, strawberries are not one of the berries that are the lowest on carbs but we have to remember "low carb, not no carb". So if you want to treat yourself you can go a little wild on strawberries during the strawberry season (I sure do!). Yesterday I made a strawberry smoothie to sip on while reading a book in the sun.

Strawberry smoothie
One serving

150 ml cream
150 ml fat yoghurt (at least 10% fat)
Strawberries to taste
ice (if you want it really cold)

Blend. Done. Decorate with a strawberry for that extra special feeling.



It is gött!

The bestest breakfast ever

I start work at 7 am (yes I know, it's horrendous). At 11 am we break for lunch and somewhere in between we have a coffee break. Now, I'm not a fan of having breakfast while I still have sleepies in my eyes so I prefer to have it at our first coffee break. (I do have a large cup of coffee with cream the first thing in the morning though.) The "problem" with this breakfast is that at 11, I'm still satisfied. A very gratifying problem of course since this means I'm not one of those people whose stomachs (and mouths) start to growl exactly a half an hour before lunch break. Or even an hour after lunch break. Therefore, this has to be the bestest breakfast ever. 

And take note of this, I make this in the morning and I get up about an hour before I go to work and I still have time to shower, choose outfit, get dressed and dolled up. It is that quick! I guess it takes 10 to 15 minutes for me to make, and then I often have to wash the pan and clean the counter before starting. So, if you are even the slightest more organized than I am, you could make this in 5 to 10 minutes. Lovely, isn't it?

Oh. Did I tell you it tastes like heaven with a cherry on top? It really does. And also it's a perfect picnic food, just wrap it up in some foil and bring it with you to eat on some lawn, on the go or whereever!

Omelette wrap filled with heavenly goodies

One serving

2 organic eggs (yes, nothing less than organic will do)

a dash of cream

cheese

butter 

Whisk it together quickly and pour it in a medium to high pre-heated pan with some butter. Fry, and when the top is dry, put slices of cheese on it (or grated). When the cheese has melted, the wrap is done. Put it on a platter or on some foil.

Now, you fill it with all the good stuff. You can use your favourite toppings or what you have in your fridge for the moment. I really do recommend though, that you always use cream cheese.

The filling (what I refer to as heavenly goodies)

Cream cheese

Greens (ruccola, baby spinache or by choice)

Cherry tomatoes

Avocado

Meat of choice (I often use italian salami or some other thinly sliced sausage)

Smear cream cheese all over the omelette and top it with the veggies and meat. Wrap it up or fold and put it in a container. Done!

See, it's that easy! And good. Heavenly good. And you surely will get jealous gazes from your collegues.

Gött!

Promiscuous Pork

Dare I?
That's what I asked myself: Dare I?
Dare I put another pork-dish up here?
And furthermore: a gratin pork-dish!?

I tell you this, my fellow Lardlovers: I dare!
So here it comes:

Cauliflower and Pork au Gratin with some Lemony Feta'd, actually red, Greens

We start off with the Gratin, you'll want:

1 Head of a Cauliflower
250 grams of Sliced Bacon ('Sidfläsk' in swedish, not Bacon..which is more like..Canadian bacon? ).
200 grams of Cream Cheese
200 ml of Cream
2 Tbsp of Feta Cheese
1-2 Tomatoes (depending on their size...sometimes size Does matter).
1 Tsp of Dijon Mustard
Thyme
Pepper (Black-, White- And Cayenne)
Grated Cheese by your own taste and liking.

Start by dividing the cauliflower into smaller pieces and blanch it 'til it softens a bit (I'll say 6-8 minutes).
Fry the Bacon (which in Swedish is fläsk, which means pork, hence the 'pork au gratin'..confusing? Try doing  your taxes here! Which I don't, since I'm poor, hence the 'poor one').
Mix the Cream Cheese, Cream, Feta Cheese, Dijon Mustard and spices together.
Chop the tomatoes.
Put the cauliflower, bacon (which is..yeah, you know the drill) and tomatoes in an oven-proof dish.
Pour the cheesy cream-thingy over it.
Top of with grated cheese (I used Gouda. I like Gouda as my grated cheese, hence the 'I used Gouda').

Put in oven (225°C/437°F) for approx. 30 minutes.

Now you'll need:

10 Cherry Tomatoes*
Feta Cheese
Thyme
Lemon Vinegar

Just chop the tomatoes, sprinkle with feta cheese, thyme and lemon vinegar, mix together, done!

  

  And by that I mean  Gött!

 *And, as you already thought to yourself: it looks like he only used 7 of them?

Yeah, I did.

False Potatoe au Gratin

In the last recipe I compared the Zucchini au gratin with Potatoes au gratin which got me thinking if there was an even truer way to substitute the potatoes in the gratin. And would you believe there was!? The answer is white radish! With its similiar texture and subtle taste it is the perfect substitute for potatoes.

White radish

So what you really could do is to use your usual recipe and just substitute the potatoes to white radish, but since I thrive on pushing my opinions (in this case, recipes) on people I will publish the one and only true recipe for False Potatoes au gratin.

False Potatoes au Gratin

4-6 servings

600 grams of white radish

300 ml of grated cheese of your own choice, preferably good-tasting one

200 ml of cream

1 clove of garlic

1/2 onion

salt, white pepper

butter

Slice the radish in thin slices (about 3-4 mm). Parboil for about 20 minutes, until they are almost done. Butter an oven safe baking dish and put half of the radish slices in it. Sprinkle with salt and white pepper. Chop/grate/press the garlic over the radish, sprinkle about 150 ml of grated cheese over it. Put the rest of the radish on top of it, then the cheese and finally pour the cream over it all. Broil until golden brown for 20-30 minutes (440F/225C). Serve with some juicy steak.

False Potatoes au Gratin

Gött!

Herbaliscious bacon in a creamy sauce and steamed vegetables

Tonight I worked up my appetite by running around in the woods with my heart in my mouth, clinging to a lifesaving flashlight... In the Xbox game Alan Wake that is. (No, I haven't finished it yet and yes, I've had the game for about a year. I save my games for rainy days! Well... right now the sky is blue and the sun is shining but moving on..!)

Since I had the last of the Zucchini au gratin for lunch (From my second batch. Yes it was that good. I had to make another batch immediately after that I finished the first one. And while we are still on the subject, rumor has it that The Poor One developed the dish further. Something with cauliflower and pork he said. Well at least there were cream and cream cheese present, but I'm not certain, I'm still waiting for an entry.. (trying for the longest parentheses ever? Yep, possibly! Do you even remember how the sentence started? 'Cause here comes the rest! (Yeah, you'd better just read the beginning again and skip the parentheses', I'll write a mark so that you easier can see where the sentence continues. Oh, and according to wikipedia, overuse of parentheses is usually a sign of a badly structured text! How did they know that "badly structured" is my middle name!?) ) "MARK" I examined my fridge and decided to use bacon and some veggies to make my dinner. The outcome was, as the title says, a herbaliscious creamy bacon with steamed vegetables. Easy peasy, of course. Here it comes!

Herbaliscious bacon in creamy sauce
3-4 servings

200 grams of bacon
100 grams of cream cheese (garlic and herbs, but plain will do with adding some garlic)
300 ml of cream (full fat people, always full fat!)
10 cherry tomatoes
Fresh or frozen herbs (oregano, basil, rosemary and thyme (almost going to Scarborough fair?))

Fry the bacon into a crispy state. Put it on a platter. Pour the cream and the cream cheese into the pan put to boil. Add the bacon, the herbs and the cherry tomatoes in pieces. Let it simmer for a few minutes. Done!

Serve with steamed vegetables, chicken or whatever you have in the fridge. I used cauliflower and white cabbage. And folks, always steam your veggies instead of boiling them. This preserves all the healthy goodness for your body to enjoy.

Herbaliscious bacon in creamy sauce and steamed vegetables

Do I have to mention that it was:

Gött!

Also, earlier this week I made a coconut-lime ice cream. Perhaps another day you will get the pleasure to read all about that culinary adventure.

Lemon and tarragon Turkey and Zucchini au gratin

Warning! This entry may cause your taste buds to do a crazy dance!

They had this sale on turkey fillets at my local superstore so I snatched one up without knowing what to do with it. But since Google is my friend (but not the friend I call the Poor one), I let him find a suitable recipe. And this is what I made; Lemon and tarragon turkey. Super easy, super yummy! But it doesn't end there. Some previous weeks ago I had bought two zucchinis and now was the time to put them to use. Another visit at my friend Google got me a promising recipe in the form of  Zucchini au gratin. And let me tell you... my taste buds went to heaven and back, and then to heaven again. Perhaps because the dish reminded me of a zucchini pie my mom used to make when I was little, but I really do believe everyone who likes zucchini and potatoes au gratin will love this dish!

Down to business then.

Lemon and tarragon turkey

One turkey breast fillet
One lemon or lemon juice
Lemon pepper (now this, I understand, is a Swedish spice blend. It contains salt, black pepper, citric acid, turmeric, onion powder, garlic powder, paprika and lemon peel. If lemon pepper is nowhere to be found I guess you could use your own blend or just plain black pepper.)
Butter

Get the lemon juice and pat the turkey with it. Rub the turkey with lemon pepper and brown it in some butter. Put it in a suitable oven pan with some slices of butter. Dash some more lemon juice over the turkey and put it in the oven (300F/150C) to fry until well done. It is done when the inner temperature is 70 degrees Celsius or 158 degrees Fahrenheit.

But we didn't use any tarragon!? Now now, of course we have to make a sauce to go with the turkey. And here is how to make it:

Lemon and tarragon sauce

In the pan where you browned the turkey (don't clean it in between), pour some cream. Depending on how much sauce you want to make, use an appropriate amount of cream. I used about 150 mL. Let the cream simmer for a few minutes and add the tarragon to taste, a dash of lemon juice and a sprinkle of lemon pepper. Done! Now, you could serve the turkey with the sauce and some greens of choice and it could look something like this:

Lean meat equals fat sauce!

During the time the turkey was cooking, I prepared the Zucchini-dish. But when the turkey was done, I was too hungry to wait for the gratin to cook in the oven so I devoured the lemon turkey without the zucchini. Nonetheless, when the gratin was done I ate a fairly large piece of that as well. Here is how you make the:

Zucchini au gratin 


Two zucchinis
One red onion
200 grams of cream cheese with garlic and herbs
200 mL of Cream
Grated cheese

Slice the onion and the zucchinis. Put it mixed in a oven proofed pan. Blend the cream cheese with the cream and pour it over the veggies. Top it off with grated cheese and cook it in the oven (430F/225C) for 30-40 minutes.

Maybe the best thing you'd ever eat! And this gratin could easily be a substitute for potatoes au gratin. I will tresure this recipe until I die!

Oh, and of course the mandatory picture. Now, isn't that a sight for sore (hungry) eyes?

Zucchini au gratin

All I have to say about this is:

Gött!

Into the Unpone

Yeah, I guess we're stealing stuff now so here's my version of Pones!

...a little stressed out, have to mow the lawn, so let's do this!

The Militarized Pone
6-8 Pones, whereof even I was full after 2.


200 ml of Pofiber (anyone got a name for this?)
4 Eggs
50 grams of Butter
1½ tsp of Baking Soda
1 tsp of Vanilla Powder
½ tsp of Salt
½ tsp of Bread Seasoning (Fennel, Anise, Caraway but I'm bbq'ing this weekend and will try this with Thyme and Garlic instead)
2-3 tbsp of Cream Cheese
200 ml of Grated Cheese

The oven at 225°C (437°F)

Melt the Butter
Mix the dry stuff and then add the butter, eggs, cheese and yeah, everything. Mix well and put on parchment paper. Can look something like this

Turn of oven after 20 minutes and leave the Pones in for another 5 minutes (all depending on your oven).
And then, I guess through some kind of magic (I actually believe there's a Leprechaun living in there):

  Serves you right!  

   

..Gött!

Pork Chop Moment

Apparently we are not only stealing recipes, we are also discarding everything but the metric system (actually I'm totally with you on that one, Your Awesomeness, what's so difficult about counting to ten?! It's like One Two Three Five Six Potato Eight Ten, not exactly rocket surgery, huh?!).

So lets get it on!

I'm at my mothers place on the beautiful island of Öland right now, trying to sell her the Fatify concept.

This is rather sick and queasy:)      what?...oh, sorry, I meant quick and easy!

Gratin Pork Chops, Tomatoes and Cauliflower Mash 
2 Servings

Start of with the tomatoes (actually you should start of with deflowering the Cauliflower and put it to boil but you know how to make The Mash by know...do it!)

1 Tomato
Feta Cheese
Creme Fraiche
Basil or Thyme
Pepper (this time I used Lemon Pepper). 
 

Slice one big tomato in half. Put the halves sliced side up in a oven proof dish, preferably one that also can fit two pork chops.
Mix Feta Cheese, Creme Fraiche, Basil and Pepper together (how much you use of the Feta and Creme Fraiche depends on how much you wanna make...see, it's like the metric system, not that complicated). 
I used about 75 gr of Feta and .75 dl of Creme Fraiche.

No, actually I didn't use Feta, I used "Mediterranean Inspired Cheese" that my mom brought from the store...I guess it was on the cheap side (and folks: if it is cheap, sometimes it will taste cheap. There are no shortcuts to quality, ladies and germs, use real cream, real butter and as close to real, fresh, natural ingredients as you can because it makes all the difference in the outcome).

Put about a tablespoon of the Feta Creme (witch I've used in a lot of dishes..inter alia to tacos..mm..gött!) on each half and put the dish in the oven at 225°C (437°F).

2 Pork Chops
Slices of Cheese
Mushrooms
½ dl Cream 
Basil, Salt, Pepper, Garlic, Lemon Pepper and whatnot...don't be afraid of spices, spices are our friends.

Season and fry the pork chops to an almost ready state, put them aside.
Fry the mushrooms with some pepper (again, I used Lemon Pepper but ordinary Pepper will do just fine).
Put in the cream and let it simmer for a while (you do do an occasional stir here, don't you?).  

Take out the tomatoes, put the pork chops alongside them, put the mushrooms on top of the pork chops.
Some slices of cheese on top of the pork chops and tomato and put back into oven until the cheese has melted and has become golden yellow. 

Put some lettuce on a plate, spread some of the Feta Creme on the Lettuce, slice some Cucumber (I use the potato peeler to first peel of the sometimes bitter green stuff and then I peel the rest of the cucumber into thin, nice, fresh slices) over it.

By now, you have made the Cauliflower Mash and you are ready to serve. 

Serves Up Dude!

My mom’s first reaction when I put this in front of her was: “Yuk!”

Whereupon I raised hell for some time as she tried to explain that she had only meant the size of the serving.

“It looks great! but that too much for me” would probably have been my reaction but we can’t all be as wonderful and well-mannered as me…anywhoo:

 

Gött!

 

Chicken and Waffel-Pancake

When I visited the Poor One, he made a dish with chicken, creme fraiche and hot peppers. So I decided to steal the recipe and put it out there as one of my dishes. (Yeah, you heard me poor one, it's my dish now!) However, I modified it a bit and served it with my special waffel-pancake. 

Chicken goo

18 oz (500g) chicken fillets or whatever chicken you'd want

1 paprika, preferably a red one

1 onion

1 chili (I used Piri Piri)

fajita spices (I made my own blend of course with cayenne, cumin, paprika, onion powder, garlic powder, black pepper, coriander, thyme and cinnamon)

1 can of creme fraiche

Cut and fry the onion, the paprika, the chili and the spices in butter. Brown the chicken and fry it until it's almost done, then add the creme fraiche and let simmer until the chicken is cooked through.

Make the fabulous waffel-pancake!

1 egg

100 ml (yeah, that's right, I will only use the metric system from now on, get used to it. The metric system rules! Learn it!) of Cream

1 tbsp grounded psyllium

a dash of salt

Mix everything and let thicken for a few minutes. Fry it in a pan like a pancake or make it in the waffel iron (the simplest and you wont have to flip the pancake). Serve it with the chicken goo and some greens. It feels yummy in my tummy!

Chicken goo and waffel-pancake


Gött! 

The ponderings of Pones

So, I came home pretty late one night after I had been traveling and of course I had to make something to eat. This special night I had cravings for some kind of bread so I decided to make Pones, a scone-type of bread. It's quick, it's bread, and it's fat! Just my kind of meal.

Pones
10 fl oz (300 ml) PO-fiber (now I don't know what this is called around the world. It is a fine fiber made from potatoe anyhow)
2 tsp of finely grounded psyllium
2 tsp baking powder
a dash of salt
1 egg
1,8 ounces (50 g) butter
8,8 oz (250 g) Quark-curd or cottage cheese


Melt the butter. Mix the dry stuff and add the curd, egg and the butter. Blend well and let it set for about 10 minuets. Make six or seven buns and bake it for about 15-20 minuets in 390 degrees Fahrenheit (250 grader Celsius) 

Before baking

Serve with butter and cheese or do like me, top it with some mackerel in tomatoe sauce (a common student food here in Sweden) mixed with crème fraîche.

Pones with creme fraiche and mackerel topping

Gött!

ABCDEFG*

Blue Cheese Burgers with Cauliflower Mash and Creamy Sauce
Some Servings..perhaps..I dunno...one giant or 4 commoners?

 Burgers
18 oz (~500gr) Minced Meat (Pork/Beef)
3.5 oz (~100gr) Blue Cheese (36%)
1 Egg
1/3 Cup of Cream
Pepper
Butter ffs! (for frying's sake)
½ Additional Cup of Cream 

Mash
1 Average Head (Preferably Cauliflower, Definitely from the Plant Kingdom)
1/3 Cup of Cream
1 Egg
3.5 oz (~100gr) Matured Cheese ( I used Västerbotten. The Cheese, not the Province)
Pepper
0.9 oz (~25gr) Butter

First off: Music! 
 Its friday night, and I feel all right 
The party is here on the west side 
You gotta get your groove on, before you go get paid
So tip up your cup and throw your hands up
And let me hear the party say
This is how we do it: 
 ( Montell Jordan – This Is How We Do It )

Start by de-bouquet the head (Oh, man, I sure do hope you went with the Cauliflower head) and
start the boiling of the same, with some salt and butter...no, not from the 0.9 oz so..yeah, you need more.

Burgers
Just mix everything together, except the ½ additional cup of cream..mix it good (I believe that the easiest way to do it is to mix everything together and Then mix it with the minced meat).

Do some patties and get started on the frying...move it!

Mash

Now the Cauliflower should be nice and soft (don't be afraid to overcook, it gonna get mashed anywhoo) so
you take about 3/4 of the cheese and grate it then mix (actually, you can use a mixer this time even though I just use a fork) the grated cheese whit the Cauliflower and the rest of the ingredients.

Sauce

When you're done with the burgers, pour the ½ cup of cream that you DIDN'T mix with the rest of the ingredients in the burgers...in the pan with all the juicy stuff from the burgers, whisk and: Tadaa!

Put everything on a plate with some Romaine Lettuce and do with the non-grated cheese as I've done.

Dish it out!  

 

 ...Gött!






*A Blue Cheese Dish Eats Fairly Good

Creamy cheesy cauliflower soup (CCCS)

So I went to my parents, who by the way thinks it's really difficult with my eating habits even though I assured them it's the easiest thing in the world, and they got really hungry at noon (not me though since I had had a great breakfast full of fat, and fat keeps you mätt (satisified)! Anyhow, they had to make lunch and decided to go for a ready-made soup which they would only had to warm up. The soup contained a lot of not-so-healthy things like HFCS in the form of modified corn starch so I decided to make my own soup out of cauliflower. Lots of healthy fats that keeps you mätt and made in no time at all. Yes, because if I had started making the soup at the same time my mother started preparing theirs, it would have been ready at the same time. Which mean you can eat good, healthy fast food. So here is the recipe as follows:

Two servings

1/2 Cauliflower
1 cup (250ml) of Boiling water
1/2 Boullion piece
1/2 Onion
1/2 cup (150ml) Cream
Salt, black and chili pepper to taste
Grated cheese of choice (and by choice I mean full fatty cheese!)

Chop the onion and fry it in butter until it's golden soft. Add the water, boullion and Cauliflower cut in small pieces. Boil until the Cauliflower is done and mixable. Add the cream and bring to boil again, then mix the soup and add the spices. Add the grated cheese and stir until melted. Serve the soup decorated with whatever blooming herbs/weeds you've got nearby, I had Lemon balm and Heartsease in mine. Pleasure for the eyes!

Time it took to make the soup: 10-15 min!

Excuse the crappy photo taken with my iPhone, yeah I said it and I mean it, iPhone is crap! Crap crap crap crap! Whoo, it's feels good to get that out. Again.

Also, someone else in the family loved my soup...

Nellie enjoying my CCCS

Gött!

Dressing the burger

Yesterday I wanted to make some hamburgers LCHF style. The recipe demanded me to use barbeque spice blend (a common spice blend here in Sweden, I don't know if there are any similar spice out there in the rest of the world.. well probably there is) but the problem with the blend you get in stores is that it contains monosodium glutamate which I try to avoid as much as possible. Instead I made my own blend, and it turned out very well.

[Maybe I need to introduce myself. Hello, I am the Pretty, Smart and Rich one. I also know how to bake. And cook. And fix a Xbox with cuetips and after shave. Well I'm kind of omniscient. And VERY modest.]

To make this blend (from now on I'll refer to it as BBQSB) you'll need as follows:

1 tbsp Salt

½ tbsp Garlic powder

1 tbsp Paprika powder

½ tbsp Oregano

1 tsp Black pepper

½ tbsp Thyme

1 tsp Cayenne pepper

1 tbsp Onion powder

2 tbsp Cumin (Spiskummin in swedish, not Kummin)

0,5 tsp Nutmeg

Put it in a jar of own choice, and if you do it like me, it will become beautifully layered.

Barbeque Spice Blend

Then you get the pleasure to destroy it all by blending it all with evilous shakes! Moahahah! (Evil laughs are implied).
Now it's ready to put in use. To make my kind of hamburgers (3-4 servings) you'll need:

18 oz (500g) of Minced meat (half beef, half pork)
1 Egg
1/2 cup (100ml) of Cream
2 tbsp of Fibrex (a fiber that's made from sugar beet, low on carbs)
1 Onion
1 Boullion piece 
1 tsp Sambal oelek
1 tsp Soy sauce
1 tsp Dijon mustard
1 tsp of your home made BBQSB
A dash of chili
3-4 tbsp butter for frying


Mix the cream, the fibrex and all the spices. Stir and let set for about 10 minutes. Chop the onion fine and mix the onion and minced meat with the cream. Let the it set for another 10 minutes. Make the hamburgers and fry it in butter. Serve it between lettuce leafs, tomatoes, cheese, red onions and home made hamburger dressing.


Hamburger dressing 


1/2 cup (100ml) of  mayonnaise
1/2 cup (100ml) of creme fraiche
Tomato paste to taste (not to much though, rich on carbs)
BBQSB to taste


Blend and pour richly over the hamburger. This is the fat that will get you mätt (satisfied)!

Burger dressed as a clam

Later on when you have eaten this delicious meal all you can say is:

Gött!

IRS #1

It’s the end of the money but still a lot of May to go so I’ll make this fast, cheap and fat.

[Hi btw, I’m the poor one. The one who cannot bake bread. I’m sure The Pretty, Smart and Rich One will put up some recipes on bread and buns and cakes  later on (make sure you ask her about the Pear/Chocolate Cheesecake with Strawberry Whisperings we had on her birthday!). ]

This is what you need for the IRS*:

One serving

The Korv-i-Ugn

100 gr (~3.5 oz) Sausage O’Choice  I used Falukorv but I guess not many people outside of Sweden know this fine culinary sausage made from lard and slaughter residues. Actually, I’m gonna try this with a fillet of pork one of these days, I’ll tell you how that went.

1 Shallot

1 Clove of Garlic

½ Cup (~100ml) of Cream

Butter

Dijon Mustard

Basil

Curry

100gr (~3.5 oz) Grated Cheese (I used Gouda.  Leave Approx. 1/3 for the Cheese Pancake)

Butter an ovenproof small dish.

Slice the sausage into 5mm thick slices and put half of them into the dish.

Spread some Dijon Mustard (maybe a total of one teaspoon) and a couple of teaspoons of butter over the slices.

Put the rest of the sausage in the dish.

Chop up the shallot and the clove of garlic and spread over the sausage.

Season with some basil and curry

Put on the cheese, please n pour the cream, Akeem and put in the oven

at approx 225°C (437°F)

Perhaps it’ll look something like this pre oven:

Moving on to:

The Cheese Pancake

1 Egg

½ Cup (~100ml) of Cream

1 Tbsp Psyllium Seed Husks

Grated Cheese

Butter for Frying

Whisk everything but the butter together and put aside to thicken while you make:

The Crunchy Stuff

1 Tbsp Sunflower Seeds

1 Tbsp Pumpkin Seeds

1 Tbsp Sesame Seeds

Butter for Frying

Heat up the butter in the pan, put the seeds in and fry. When done, put seeds on a paper towel.

Make the pancake and put it on a platter.

By now the Korv-i-Ugn should have a nice color so put it beside the pancake and pour the sauce over it.

Sprinkle The Crunchy Stuff over the dish and perhaps you had some greens you can put on the plate as well..I checked but I guess it just wouldn’t magically grow itself in my fridge…stupid lettuce.

You’ve just been Served!  

 

 Gött!

*Inexpensive Rapid Servings

Cut the crap, cut the carbs

Don't be afraid of natural saturated fat! This blog will soon be filled with culinary experiments with a low carb high fat ratio.
For more information regarding why you shouldn't be afraid of fat visit these websites:

www.dietdoctor.com
www.fathead-movie.com

(This blog is written by two Swedes who has experienced huge health benefits with this kind of diet and wants to save and share recipes for their own and others sake.)

Cut the crap, cut the carbs (sugar and starch)!