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!

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!

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!

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!