Archive for the ‘Meat’ Category

A classic winter warmer based on Hugh Fearnley-Whittingstall’s traditional British soup recipes found in the Guardian. Link & recipe to follow. 

So watch this space! 

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Due to a small gas leak discovered earlier this week, cooking was a challenge (as the gas had to be turned off completely). We do have a microwave oven but I have never done anything other than heat or defrost food in it, and to be honest ready-made meals from a microwave oven does not fill me with glee. I wanted a home cooked and preferably warm meal. A’s mum came to the rescue with a slow cooker, and I’ve always been keen to try one out. 

We decided to make a butter chicken variant, a mildly spiced curry sauce from Punjab. However…. The recipe I tried was pretty bland and dull, so I have decided not to share the recipe with you. How great am I?!  

We also bought a shoulder of pork to try in the slow cooker. Shoulder of pork is an inexpensive cut of meat and goes a long way. The main ingredients would be apple and sage. 

I rubbed the pork with salt, pepper and paprika, and let it settle for a while. 

We had to brown the meat somehow and used A’s fishing stove. The meat was then transferred to the slow cooker on top of the cooking apples and sage leaves. 

We glaced the pan with some leftover rose wine and poured this over the meat. Then one large onion and several garlic cloves chopped, browned and added to cooker. The setting put on low and you’re done! 

5 hours later we adjusted the setting to medium and added chopped parsnip and carrot to the cooker and left it until the vegetables had cooked through. 

Verdict? A decent meal with flaky pork and vegetables in a flavoursome broth, served in deep bowls.  

I won’t run out and buy a slow cooker, I don’t think. It was fine in the emergency we did have, but it doesn’t really do anything I can’t do on the stove or in the oven. And I do prefer a good roast. 
1. A’s cooker was very unstable, so we had to brown the meat on the floor. 

2. Chicken laid to rest in slow cooker, with chopped coriander (cilantro) stems and a few tomatoes. 



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I en tidligere bloggpost nevnte jeg lammesteken vi spiste i romjula, og her følger marinaden vi brukte. Husk at en god marinade samt stekesjy er et ypperlig utgangspunkt for god saus 🙂



  • 4 ss olje
  • 2 ss sitronsaft eller 1 ss hvitvinseddik
  • 1-2 fedd knust hvitløk
  • En halv løk delt i fire
  • 3 knuste pepperkorn
  • 1 ts rosmarin
  • 1 stilk persille
  • 1/2 ts timian




Bland alle ingrediensene i en bolle, og la det hele trekke i romtemperatur noen timer før du marinerer kjøttet.

Det enkleste er å marinere i en plastpose, det krever minst marinade. Legg kjøttet i plastposen, hell på marinaden, knyt igjen og snu hver 3. time, minst 4 ganger i løpet av et døgn.

Legg så kjøttet i langpanne, hell over marinaden og stek som ønsket.


God helg!



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I found this recipe here: biteslife.com when searching for dishes to pre-prepare to stick in the freezer. Working life means that dinners needs to be easy and tasty and quick to prepare.

Serves: 8


1 lb. of cooked chickpeas or two cans of chickpeas
2 lbs. of pork belly
100 cooking chorizo, sliced into thin rounds
4 medium-sized tomatoes
3 celery stalks
1 large carrot
2 medium-sized potatoes
1 large red onion
5 cloves of garlic
4 leaves of fresh basil or one teaspoon of dry basil leaves
1 teaspoon of oregano
1 tablespoon of cooking oil
2 teaspoons of salt
½ teaspoon of pepper
1 teaspoon of brown sugar


Chop all the vegetables, including the tomatoes, into small pieces.
Cut the pork into small chunks.
In a saucepan, add the oil and allow to heat on medium-high.
Add the sugar and the onions and stir until they start to brown.
Add the pork, the basil, the oregano and the garlic. Stir.
Add two cups of water (from the boiled chickpeas) and the cubed tomatoes.
Cover and allow to boil in medium fire for 40 minutes, checking every 10 minutes to make sure the water does not evaporate. If it does, add more chickpea water.
After 40 minutes, check the pork for tenderness. If it feels hard when you poke with a fork, allow it to boil for another 10 minutes.
When the pork is almost tender, add the celery, the carrots, and the potatoes. Stir and allow to boil covered for 15 minutes.
At this point, add the salt and pepper.
Add the soft chickpeas, stir and simmer on low for 10 minutes.

Serve with plain rice or your favourite grain, or, by simply adding a bit more water, enjoy as a chunky soup.



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It’s Sunday morning, and the fridge is relatively empty, apart from a few leftover ingredients that really needs to be used today, as I dislike food waste, so voila – a potato gratin with chorizo and cheese.
Not sure what it will be served with, but perhaps a tomato, green and onion salad.

3 large potatoes
100-150 gr. chorizo
100 gr. grated cheese*
200 ml cream/milk
1 egg yolk
1-2 garlic cloves
1 teaspoon fresh thyme
1 teaspoon dried oregano
1 teaspoon English mustard
1 tablespoon olive oil
Salt & freshly ground pepper

1. In a bowl mix milk, egg yolk, herbs & spices, mustard, olive oil, garlic, salt & pepper.
2. Finely slice the potatoes.
3. Slice the chorizo and grate the cheese.
4. Grease a oven proof dish.
5. Layer potatoes, chorizo and cheese and pour in the remaining milk-mixture.
6. Cover with foil and place in oven at 200C/180C fan/gas 6 for about 30 minutes.

*I Used Parmesan and cheddar cheese



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The clocks have gone back and there is no escaping winter. Although the temperatures seem to be on the rise the last couple of days with 20 degrees and a balmy wind – so perhaps it won’t be too bad.

Along with winter comes of course hunger. We do tend to want to eat more comfort food in the winter months, so what better than a bowl of spaghetti Bolognese? And yes, I know, you make the best spaghetti Bolognese in the world… So did I. However, the recipe I found yesterday on the BBC Good Food website is pretty good. It uses a different method to what I’ve done before, and I must say I actually prefer it, it’s a one pot wonder. My favourite!

Also, in yesterday’s version I skipped both the carrots and celery, simply because I was in a hurry, and added a few more garlic cloves.

You need:

  • 500g Fresh Beef Mince
  • 200g smoked bacon lardons
  • 2 Tins of Plum/Chopped Tomatoes
  • 2 Medium Onions, peeled and finely diced
  • 2 Sticks of Celery, trimmed and finely diced
  • 2 Carrots, trimmed and finely diced
  • 2 Cloves of Garlic, peeled and finely diced (I used 4)
  • 2 tbsp Tomato Puree
  • 1 Beef Stock Cube ( I used Marmite)
  • Glass of red wine (optional)
  • 2-3 Sprigs of Fresh Rosemary
  • Olive oil
  • Sea Salt and Black Pepper.


  1. Place a large, heavy based saucepan on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
  2. Increase the heat slightly, add the mince and stir until the meat is browned all over. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine.
  3. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about 1 hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn’t catch.
  4. Cook your pasta as directed on pack, drain and serve in deep bowls with a sprinkling of parmesan.




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Serves 2

Takes 30 minutes or so

200°C / 400°F / gas mark 6


You need:

2 red peppers

250 grams minced beef

1 small onion, finely chopped

2 cloves of garlic, chopped

Handful of frozen green peas

Half a tin of black beans

1 teaspoon cumin

1 teaspoon chilli powder

Salt & pepper

Grated cheese


Use a small knife to cut the peppers in half and remove the seeds. Place the peppers on an oven proof dish.

Gently sweat the onions and garlic in a pan, add the minced beef and brown quickly. Add the spices and salt & pepper to taste.

Transfer to a bowl and mix in the beans and peas, then add mixture to the peppers. Sprinkle grated cheese on top and cook in the oven for about 20 minutes on 200°C / 400°F / gas mark 6.

Serve with bread, a side salad or just on its own.

PS it might be an idea to cook the peppers a little before adding the stuffing.




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