Asian inspired red slaw

I love these kind of salads – quick and easy to prepare, crunchy and colourful, and they goes with all sorts of meats or fish. They can easily be a morning salad you can serve with fried eggs (if you’re on low carb foods), or on its own in the evening, if you want to munch on while watching Netflix.

I like experimenting with different spices and this time I had a taste for something Asian inspired, so I dug in my spice drawer and composed this tangy dressing. I really enjoy the taste of apple cider vinegar combined with sweetness of cabbage and carrot. If you like vinegar taste you can add even more to this dressing. If you don’t have hoisin sauce, that’s fine, you can add a bit of dark soy sauce. I think a pinch of chilli flakes could also work great if you like it on the more spicy side. For me is fine as it is.

Red cabbage is a great source of vitamin C (even more than oranges!), vitamin A and Potassium. It also contains vitamin K (very important for our bones), and B vitamins, also full of antioxidants. Red cabbage is also noted as one of the fruits and vegetables with the lowest amount of pesticide residues. So you definitely include lots of cabbage into your diet, if you like it obviously!

Did you know that the colour of the cabbage will be different depending on the pH balance of the soil it grows in? For example on pH 2 (which is very acidic), the cabbage would reflect bright red-pink colour. At pH4, the colour becomes light purple, on pH6, we get the dark-purple to red. When the pH reaches 8 (that’s alkaline), the hue becomes more blue.

Asian inspired red slaw

INGREDIENTS:

  • 1/2 small red cabbage
  • 1 small red onion
  • 1-2 carrots
  • 1 tbsp sesame seeds
  • 2-3 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 2 tsp hoisin sauce
  • 2-3 tbsp apple cider vinegar
  • 1 tsp lemon pepper
  • pinch of salt

DIRECTIONS

Very thinly slice red cabbage. You can also use a peeler to slice the cabbage – it will slice very thinly. Just be careful with your fingers when you use a peeler to slice it. Chop one onion, grate the carrot. Place them all in a large container and give it a good stir.

In a small bowl combine together: olive oil, sesame oil, apple cider vinegar, hoisin sauce, lemon pepper, pinch of salt and half of the sesame seeds. Pour it over the veggies and stir thoroughly. Cover with lid and place in the fridge for about 30-60 minutes. Before serving transfer to a bowl and sprinkle on top with the remaining sesame seeds.

Enjoy with or sorts of meat, fish or on its own 🙂

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An if you liked this red cabbage slaw take a look at this recipe as well:

peanut butter and sunflower seed fat bombs

Peanut butter is often a “go to” snack when you are on a keto diet. Let those who have not spent the evening with a jar of peanut butter raise their hand.

There are some misconceptions about peanut butter – some people say it’s a healthy snack, other that peanut butter isn’t beneficial for us. And both are right. As with lots of foods the are two key words: source and moderation. Peanuts grow on the ground if not taking care properly they might get mouldy, if this kind of peanuts will be used for peanut butter, it can cause allergies and inflammatory reactions. Also some manufacturers adds some other ingredients to peanut butter that we don’t want. So always keep it in in mind when shopping peanut butter. It’s the best to buy from proven manufacturers or certified brands.

Other thing is moderation: peanut butter contains lots of Omega-6 fatty acids, which your body needs but no too much, because if we eat too much Omega-6 it can cause inflammation in the body. So if we eat Omega-6, we should balance it with lots of Omega-3that prevents and heals inflammation. According to this study Western diet is very high in Omega-6 and very low in Omega-3. So actually opposite that our body needs. High amounts of Omega-6 causes plenty of health issues: cardiovascular disease, cancer, autoimmune disease etc. So most probably spending a night with a jar of peanut butter is not the best what you can do for yourself. But it doesn’t mean that you can’t have it at all. Everything is fine in moderation, and my today’s recipe is a great way to have some peanut butter but not too much 😉

Some of the types of peanuts contain monounsaturated fats that lower triglycerides, and they have all nine essential amino acids and the antioxidant resveratrol (antioxidant). They are also full of protein, which is important if you not really fan of meat.

In this case, peanut butter mixed with coconut oil and coated with sunflower seeds is a powerful snack – I can assure you you will eat one or two cubes and you won’t be able to eat more. This way you will eat less peanut butter than you would straight from the jar.

Sunflower seeds also contains lots of Omega-6, therefore keep it in mind as well. Although they contain some Omega-3 but not enough to balance Omega-6. But they have other great benefits: lots of Calcium, Magnesium, Phosphorum, Pottasium, Manganese, Selenium, Folate, Vitamin B6, Niacin, Thiamin, and lots of Vitamin E.

To balance these two out we have coconut oil – to reduce inflammation, kill bad bacteria in your stomach and boost your energy levels. According to this study coconut oil, which is the most easily obtained source of MCT (healthy type of saturated fatty acid), improves (in synergy with exercise) the cardiometabolic and physical measures of people with obesity. Coconut oil also contains other compounds such as antioxidant polyphenols, known to improve metabolic profile by lowering LDL and VLDL while increasing HDL.

Coconut oil as health oil was recognized in Ayurvedic medicine almost 4000 years ago. The medium chain fatty acids and monoglycerides found primarily in coconut oil have antiviral, antibacterial and antifungal benefits. Either topically applied or ingested, coconut oil gets broken down to release Lauric Acid and Monolaurin – known anti-microbial agents. So it’s not only good for the inside of our body and our skin and hair.

Isn’t it remarkable that couple simple foods and they contain such a complicated and mysterious effect on our body?

Just in case you started thinking about Omega-3 rich foods a contrary to these peanut butter fat bombs, they are: fat fish (sardines, mackerel, anchovies), linseed/flaxeed, chia seed, walnuts, soybeans, hemp seeds, spinach, Brussels sprouts.

Did I mention that these fat bombs are easy and effortless to prepare? 🙂

peanut butter and sunflower seed fat bombs

INGREDIENTS:

  • smooth peanut butter
  • raw extra virgin coconut oil
  • sunflower seeds
  • optional: sea salt flakes

DIRECTIONS

Combine together coconut oil and peanut butter in proportion 1:1. For example 3 tablespoons of peanut butter and 3 tablespoons of coconut oil. If you haven’t tried fat bombs before, it’s better to make smaller portion. Simple melt coconut oil on a very low heat (it just need to melt, don’t heat it up too much) and thoroughly combine with peanut butter.

Line a glass or plastic container with a baking paper or cling film – it will help you to take out and slice fat bombs. Pour in combined peanut butter, level and place in the fridge or freezer until it sets. You have to remember that all fat bombs based on coconut oil will need to be stored in the fridge, because they will melt in the room temperature.

While it’ s setting in a cool place. Toast some sunflower seeds on a clear pan. Low heat and stirring frequently, not to burn them. Toasting will add lots of flavour, so I encourage you not to skip this step. Let it aside to cool down completely.

When the peanut butter is set, take it out of the container and cut in cubes. Coat each cube with toasted seeds (warmth of your fingers will melt slightly each cube so seeds will stick easily). It doesn’t need to be perfect but don’t mess with it for too long. They melt quicker than you might think, especially if you hold them in your fingers for too long 🙂

Optionally you can sprinkle couple uncoated cubes with sea salt flakes.

When all cubes are covered with seeds place them back into the fridge for another 30 minutes or so. If you feel like evening cravings are coming at you, grab one or two cubes. Enjoy chewing! 🙂

https://nutritiondata.self.com/facts/nut-and-seed-products/3076/2

https://pubmed.ncbi.nlm.nih.gov/12442909/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882694/

https://pubmed.ncbi.nlm.nih.gov/32602684/

waiting for Spring – green salad with linseed dressing

I know it’s end of January, but there are days when the Scottish aura outside the window tries to convince me that spring is near. I’m not the Winter person, after Christmas Holidays I can’t wait when the Spring comes, to get rid of these layers, hats and dark mornings. Birds starts to sing little bit more, the sun is nicely warming my living room, though when the wind blows it’s nice to pull the hat over my ears when I run errands.

I slowly start craving for fresh crunchy veggies and to stop cooking meaty stews, but it still will takes a two months or so until we see more signs of Spring and days without puffer jackets.

In the waiting time I can have a sniff of the cucumber in my salad (I don’t know how about you, but for me fresh cucumber smells like Spring) enjoying some sun in my living room. At least inside is warm and cosy 😉

You can actually prepare this a salad from your favourite vegetables, because all the goodness is hidden in the sauce. The base is extra-virgin olive oil, dark green and bitter in taste, but rich in omega 6 and 9 as well as vitamins E and K. Soften its taste with a teaspoon of heather honey and a little lukewarm water. Add little pink Himalayan salt, which, unlike regular table salt, is said to be rich in minerals. Himalayan salt has a slightly different salty taste than regular salt and I think that it is perfect for salads. And finally linseeds which are good for your skin, hair and digestion and nuts which they are tasty and healthy any time, anywhere. The finished sauce is delicious and I was basically tempted to eat it alone without the salad.

It’s a very simple salad, dressing makes it more special. You can prepare it for your lunch and take to work, or have it for supper. These types of salads require a lot of chewing, so if you get hungry in the evening or have cravings, such a crispy salad will successfully satisfy it. You can use various veggies and salads leaves you currently have in your kitchen. Simply prepare bigger batch of dressing that you can store in the jar and keep in the fridge for 2-3 days.

green salad with linseed dressing

INGREDIENTS:

  • salad mix: red chicory, oak leaf salad, mache salad/cornsalad
  • couple red baby peppers
  • ½ cucumber
  • piece of mild cheddar cheese
  • handful of capers
  • ½ small red onion
  • couple tablespoons of extra virgin olive oil
  • couple tablespoons of lukewarm water
  • pinch of lemon pepper (or regular coarse pepper)
  • pinch of pink Himalayan salt
  • 1 tsp heather honey
  • 2 tsp linseeds/flaxseeds
  • couple drops of lemon juice
  • ½ tsp dried parsley or fresh finely chopped parsley leaves
  • handful of mixed nuts

DIRECTIONS

First prepare the dressing. Combine olive oil with all the spices, honey and a little lukewarm water. You can put all ingredients to a small jar, close the lid tightly and give it a good shake so that the honey dissolves well. Add linseeds and set aside for a while. During this time, prepare vegetables for the salad.

Rinse the lettuce, shred it and put it into a large bowl. Dice pepper and cucumber. Also cut the yellow cheese into small cubes. Chop the red onion finely. Drain the capers from the brine and add them to lettuce. Mix everything together. Pour with the prepared dressing and sprinkle with a handful of nuts.

tuna stuffed baby peppers (ketofriendly)

I keep on looking for different ways to skip the bread and find other foods I can use instead for the things like this tuna spread. Obviously if you eat bread it will be a great idea to spread this tuna on top of freshly baked bun or a toast. But if you like me, and try to avoid eating bread to the minimum you can definitely try this recipe. Baby peppers are great swap for slice of bread. Simply stuff them with creamy tuna mixed with some onion, hard boiled egg, mayo and some spices and you have delicious crunchy “sandwiches” 😉

This stuffed peppers are also perfect healthy party snack, if you make a finger food party and you don’t mind a bit o fish. And who doesn’t like creamy tuna?

Addition of onion, mustard and chilli flakes makes it quite spicy and less insipid. And preparation is easy as ABC, there’s not much to say about it – you simply combine all ingredients and stuff the peppers. Couple minutes of work and you get colourful and crunchy breakfast or snack – much better than boring blob of tuna 😉

tuna stuffed baby peppers

INGREDIENTS:

  • colourful baby peppers
  • can of tuna in spring water
  • 1 small brown or red onion
  • 1 hard boiled egg
  • pinch of chilli flakes
  • mayonnaise
  • 1 tsp of your favourite mustard

DIRECTIONS

Drain tuna from the spring water, add finely chopped onion and hard boiled egg. Season with chilli flakes, teaspoon of your favourite mustard and add mayonnaise – just enough to make it creamy.

Wash your peppers, cut them in half and remove the seeds. Stuff each half with tuna filling, sprinkle with some more chilli flakes and serve.

cheesy spinach stuffed pork meatloaf

I got this recipe from a friend and it’s absolutely amazing. Everything that contains spinach, cheese and garlic is my favourite. There’s absolutely no need to ask me twice to try it. If you’re also a fan of this three – you won’t be disappointed. This meatloaf will be absolute star of every family gathering or a party, and you can make it effortlessly in 20-30 minutes.

It’s also a perfect ketogenic recipe (if you skip the breadcrumbs) if you’re in a hunt for new ideas. Deliciously creamy spinach with lots of garlic, combined with smoky bacon gives amazing flavour and aroma (if you love smell of garlic 🙂 )

I use frozen spinach – it’s the easiest and quickest to prepare (if you remember to defrost it in advance). You will need quite a lot of it, so frozen is the best choice. If you don’t have mozzarella cheese, any other cheese will be also great: cheddar, ricotta, even feta will work. Feel free to experiment – spinach tastes great with every cheese I think.

From this amount of ingredients you will get quite a big meatloaf – perfect for 6-8 people or for 4 with plenty of leftovers. Simply use half of the ingredients for smaller size meatloaf.

cheesy spinach stuffed pork meatloaf

INGREDIENTS:

  • 1 kg pork mince
  • 1 egg
  • salt and black pepper to taste
  • 6 garlic cloves
  • 2 tbsp breadcrumbs (skip for keto option)
  • 3-4 tbsp milk (I used almond milk)
  • about 700g frozen spinach
  • slice of butter
  • 2-3 handfuls of grated mozzarella
  • 1-2 tbsp cream cheese
  • 15 streaky smoked bacon rashers

DIRECTIONS

Defrost spinach, squeeze from excess water. On a large pan melt slice of butter and add spinach, simmer on a low heat until most of the water evaporates. Add salt and black pepper to taste. Finely chop all garlic or use garlic press. Add 2/3 to spinach and leave the rest – to add to meat. Simmer spinach with garlic for another 3 to 5 minutes, then remove from the heat and let it cool down.

In the meantime prepare the meat. Combine pork mince with one egg, some breadcrumbs, milk and spices: some salt, pepper and remaining garlic. Prepare large piece of baking paper and form pork mince to a rectangular shape. Not too thin, not too thick.

Add cream cheese and mozzarella to spinach and combine. spread it evenly on the meat, then roll it helping yourself with using baking paper. Leave it on the one end of paper and on the other end place bacon rashers, they should slightly overlap each other to wrap nicely your pork roast. Now gently roll the meat back, so it wraps in bacon slices. It seems complicated when I explain it, but it’s actually really easy.

When meat is nicely wrapped, place it on the same piece of baking paper and put to a roasting pan. Heat the oven to 190° C and bake for about 60 minutes – until bacon becomes golden brown and crispy.

Serve hot or cold, store in the fridge for about 2-3 days. You can reheat leftovers or slice it into your sandwich.

Enjoy!

spinach & cream cheese omelette (#ketofriendly)

I try to be more mindful about my eating choices, and I guess for me it starts with a breakfast. If I won’t have a decent, satisfying breakfast, I become so hungry by lunchtime, that I start eating whatever comes to my mind. It’s like you’re going to the shop when you’re hungry. You feel like you want to eat everything and you end up buying more stuff that you actually need.

I remember years ago I never had breakfast in the morning. I tended to eat something quickly at work around 10-11am, like sandwich or two, and by the time I got home after work, I was so hungry that it was making me dizzy. Now I know that if I won’t have a breakfast that keeps me going for couple hours without thinking about food, I will also make more reasonable choices about the rest of my meals. It might not work for you, some people can have their first meal later during the day. Maybe it’s because my body and mind is the most active in the morning, so I need lots of energy when I start my day.

I encourage you to observe your body and your thoughts about food, if you find hard to keep up with your meal routine, or you feel like you’re hungry all day round and you catch yourself thinking about food constantly. Maybe breakfast is not your thing, but you need a decent dinner or supper? Forcing yourself to fit a certain eating schedule which is not compatible with what your body needs can be really frustrating and make lots of harm. Observing yourself and paying attention to your thoughts about food and how your body acts and reacts after certain meals or foods, takes more time and care, but can bring you great results. If you obviously are willing to change your bad habits 😉

So last couple weeks I’m trying to have a good, hearty breakfast, so I won’t go crazy later on the day 🙂 And I have no idea why I didn’t came up with this breakfast idea. This creamy spinach omelette is amazing! As per usual the best ideas comes when you have an empty fridge with some leftovers only. I had a handful of fresh spinach, that that past its best look and half empty packet of cream cheese – that’s a pretty good start of a delicious breakfast. I wouldn’t be myself without adding garlic to it (that’s the only good thing about wearing a mask at work – you can have garlic for your breakfast;))

If I would make this omelette for my partner I would add tiny bit of goat’s milk camembert, but as I can’t stand the smell I skipped goat cheese and you can do as well. It’s delicious anyway.

Obviously this omelette will work great as breakfast, lunch or dinner if you need something heavier in the evening. It’s keto friendly and gluten free. I decided to add little bit of double cream to eggs to make the taste less eggy and more pancake-ish. Perfect if you’re on low carb, high fat diet.

spinach & cream cheese omelette

INGREDIENTS:

  • 2 medium eggs
  • about 2-3 tsp double cream
  • pinch of salt
  • handful of spinach
  • 1-2 tbsp of cream cheese
  • tiny garlic clove or pinch of garlic granules
  • pinch of freshly ground black pepper
  • 1 tsp butter
  • optionally: goat’s milk camembert for extra cheese taste

DIRECTIONS:

Melt some butter on the pan and add spinach, sprinkle with tiny bit of salt and pepper and when it becomes soft remove it from the pan and place in a bowl. Add some garlic, cream cheese and give it a good stir so all ingredients combines.

Heat the pan again, whisk the eggs with a pinch of salt and 2-3 tsp of double cream. Pour the eggs on the pan, lower the heat and let it set slightly (cover the pan with a lid it will speed up the process). Then place creamy spinach on one half of the omelette, if you fancy enough put couple slices of goat’s milk camembert and fold the other half with spatula. Cover with lid again and give it another minute or so.

Garnish with some spring onions, add some salad on the side and enjoy.

broccoli and cheddar omelette (#ketofriendly, low carb)

I don’t know how it’s possible that time passes so quickly. I remember writing that I’m excited to share some Autumn recipes and I feel like it was yesterday. But somehow two months passed so quickly that I didn’t even noticed that we’re getting closer to Winter.

I had couple small but time consuming projects that engaged me, and to be honest cooking was somewhere at the end of my list. Again. I’m not happy with my eating habits and I keep telling myself that from now on I will pay more attention to what I eat. But as I have quite weak strong will, I keep on coming back on the same track. What can I say – carbs are addictive, especially the processed ones. Cookies, ice creams and doughnuts will always find you at your weakest moment – when you’re hungry, angry, sad or you need a treat.

So today I would like to show you a quick and easy recipe for delicious breakfast that will keep you full for some time, so you won’t feel cravings for cookies and doughnuts 🙂 This omelette is keto friendly, so if you’re on keto diet it’s a perfect breakfast recipe for you.

You will need some young broccoli or tenderstem broccoli, so you can stir fry it in couple minutes. I used 3 large eggs to make this omelette and I could barely eat it. It’s pretty heavy, so you can use 3 small or medium eggs or 2 large ones.

I also added one garlic clove, because garlic (butter and cheese too) makes everything better, but if you need to spend your day around other people you can skip the garlic. Non stick pan will be also very useful, so everything will go smooth and with no problems.

This omelette is perfect for Autumn/Winter mornings – cheesy, warming (hint of chilli flakes makes your blood start circulating quicker in the morning) and delicious. Highly recommend for cosy mornings spent in fluffy pyjamas under the blanket.

broccoli and cheddar omelette

INGREDIENTS:

  • 3 eggs
  • handful of young broccoli with leaves and stems (for example tenderstem)
  • handful of grated mature cheddar
  • pinch of natural rock salt
  • 1 garlic clove
  • pinch of freshly ground black pepper
  • pinch of chilli flakes
  • small slice of butter

DIRECTIONS

Wash and roughly chop broccoli, melt a little bit of butter in the frying pan and stir fry broccoli with pinch of salt and chopped garlic. If you don’t like garlicky after-taste just skip it. Also add pinch of salt and stir fry 3-4 minutes on a small heat. If you want your broccoli to become more soft rather than crunchy add a splash of water to the pan.

Grate some cheddar, whisk the eggs with pinch of salt.

Remove broccoli from the pan. Add a little bit more butter if you want, lower the heat and pour the eggs. When eggs starts setting add broccoli and grated cheddar (save some cheese to sprinkle on top). You can cover the pan with lid if you like your omelette to be well done. When it’s ready take the spatula and fold one side of the omelette, sprinkle with cheddar on top and give it a couple seconds to melt.

Gently place on the plate sprinkle with some chilli flakes and your broccoli and cheddar omelette is ready. Enjoy!

raw courgette veggie rolls

I had a small young yellow courgette and some leftovers of other veggies in my fridge – not enough to prepare a decent salad, also I wanted to make something with this courgette that would show it’s pretty yellow colour. Usually I just pop the courgettes to all kinds of hot meals, but this time I wanted something fresh and raw.

So this idea came into my mind. It’s kind of end of the week idea when you have lots of leftovers and you don’t know what to do with them 🙂

Adding capers was a great idea – they add a bit of spiciness and some sour taste. I think some other pickled veg would also go great with it, or a smear of some spicy pepper paste. Feel free to experiment with your fridge leftovers 🙂

raw courgette veggie rolls

INGREDIENTS:

  • young courgette
  • red bell pepper
  • cucumber
  • capers
  • cream cheese
  • salad leaves

DIRECTIONS

Wash thoroughly all the veggies. Cut pepper and cucumber in thin sticks. Use a veggie peeler to make very thin courgette slices. You can also do it with a knife if you have great knife skills, but as I don’t, peeler is much easier and quicker. Because we need a very thin courgette slices to be able to roll them.

Because my courgette was quite small I placed 2 slices overlapping each other. Simply smear them with a layer of cream cheese, not too thick, just enough to keep everything together. Next place some capers, a bit of salad leaves, some cucumber and pepper and roll up. You can lay them flat or stand for serving, although they need to be eaten quite quickly, because with time veggies starts letting go of its juices and becomes soft and soggy. That’s why it’s the best to eat them fresh – they are crunchy and juicy.

Preparation is as simple as it can be, and they look quite colourful and fun – nice change from an ordinary salad.

You can keep them in the fridge for couple hours, but as I said they become slightly soft and soggy.

creamy cabbage (ketogenic friendly)

I wouldn’t share with you this recipe, because it’s so simple and not revealing, but… This kind of cabbage side dish is very popular in my country, and as with all the very common dishes you can find hundreds of versions of the same recipe depending of the region and people’s own tastes. So when I tried my friend’s version of it I decided to copy it and post here as it’s a great keto meal on its own, or if you skip the sausage it can become great side dish when you serve a roast or other piece of meat. I think it’s a great recipe for cool, rainy Autumn days that’s definitely coming closer.

What’s so special and different from the version of this recipe that I know? Double cream takes it to another level. It gets nicely creamy and soft. Also addition of couple fresh tomatoes gives a bit of sour taste. I really encourage you to add a fresh dill, which will make it smell wonderful and adds an hint of Summer to this meal. I also add some marjoram to help with digestion.

All that makes a really good keto meal, so if you’re for a hunt of the keto meal ideas that’s the one that stands out for me. You should definitely add it to your keto recipe book. Apart from that it’s easy and quick to prepare, which makes it even better. For all of us who are rushing through the day but trying to eat homemade and a little bit more healthy.

I think this recipe could also be easily done in a slow cooker, especially if you want to make a bigger batch. Although I encourage you to fry onion and sausage first – it gives a lot of flavour to this dish. And add cream, tomatoes and marjoram (marjoram becomes bitter if cooked for too long) at the end of cooking.

Creamy Cabbage

INGREDIENTS:

  • 1 small white cabbage
  • 1 large brown onion
  • thick slice of butter
  • bunch of fresh dill
  • 1-2 garlic cloves
  • 1 large or couple small tomatoes
  • couple tablespoons of double cream
  • optionally: smoked sausage or any king of sausage you like
  • natural rock salt
  • freshly ground black pepper
  • 1/2 tsp marjoram

DIRECTIONS

Finely chop white cabbage, also chop onion and sausage if you decide to add it.

In a large non stick pan melt thick slice of butter and add sausage and onion, or only onion. Fry until starts getting golden. Then add chopped cabbage and some salt and pepper. Don’t be to generous with salt – even though it looks a lot, cabbage will get shrink while cooking. Add a splash of water and cover the pan with a lid. Lower the heat and let the cabbage simmer until tender.

Finely chop a bunch of fresh dill, mince the garlic, also cut tomatoes in smaller pieces. Add them to a pan, also add some marjoram, couple tablespoons of double cream and give it a good stir so all ingredients combine. Let it simmer for 3-5 minutes, then add some more salt and pepper if needed. Serve hot.

With addition of sausage it can be a perfect keto meal on its own. If you skip the sausage it can become a warm side dish you can serve with a roast or other piece of meat.

smoked mackerel sandwich filler

Long time no see! I have to admit last couple months I was quite naughty with my eating habits. And let me tell you I didn’t like it. I had a hectic time, but finally I can start arranging my food photo shoot spot in a new place. Although I’m really sad I couldn’t enjoy Summer cooking in full and share it with you, I’m looking forward to Autumn to prepare some more delicious food in my new kitchen.

In the meantime I have very quick, simple but absolutely delicious smoked mackerel sandwich filler. I got smoked mackerel from a friend – hand caught and smoked. Mackerel is one of my favourite fish – it’s full of healthy fats, and I love fatty fish 🙂 I had couple of homemade sour pickled cucumbers in my fridge (sour pickled cucumbers are characteristic for my country, you might not like them at all, you can use vinegar pickled cucumbers, it’s not going to be the same, but should also be really tasty). Adding pickled cucumbers is an important step. Mackerel and eggs are quite insipid, so we need something more sharp and spicy – cucumbers, onion and a bit of mustard will go perfectly with it. Preparation is really simple the only boring step is to get rid of all of the fish-bones.

You can use it as a sandwich filler, it taste great on toasts and for bread free options – just grab a big crunchy salad leaf and use it as a wrap. You can also use it as a filler to all kinds of party snacks if you don’t mind fishy taste and smell 🙂

smoked mackerel sandwich filler

INGREDIENTS:

  • 1 smoked mackerel
  • 1-2 hard boiled eggs
  • 1 small brown onion
  • 1-2 sour pickled cucumbers
  • mayonnaise
  • 1/2-1 tsp mustard
  • freshly ground black pepper

DIRECTIONS

Carefully get rid of all the fish-bones. Place mackerel in a bowl or container and mash it using a fork. If you didn’t get rid of all the bones they will come out when mashing, so you will be able to take them all out.

Finely chop onion and egg. Depending of the size of your fish you can add one or two eggs. Also finely chop sour pickled cucumbers. Combine all ingredients together, adding mayonnaise, black pepper and mustard. Add mustard to taste, if you have very spicy mustard you’ll need just a half a teaspoon.

Use as a sandwich filler, it also taste great on the toast. For bread free option use big and crunchy salad leaves as a wrap.