Paleo Christmas - recipe collection

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PALEO CHRISTMAS recipe collection


RECIPE INDEX Mushroom soup My mum’s fermented borsch Mackerel baked with spices and citrus Fried herring with dill leaves Halibut gravlax Grain free tart with sauerkraut and mushrooms Heart of lamb stuffed with sauerkraut Duck breast with pomegranate sauce Beef liver pate with mushrooms Cranberry jelly Grain free gingerbread cookies Raw grain free kutia Grain free chestnut gingerbread


Dear reader! I already wish you a Merry Christmas and I hope that this set of paleo Christmas dishes inspired mainly by Polish cuisine will allow you to easily develop and prepare a festive menu. Kate of Cook it Lean



Soups


Mushroom soup Preparation time: 20 minutes

INGREDIENTS 2 cups chopped oyster mushrooms 1 cup chopped, dried wild mushrooms 1 small red onion 2 cloves garlic 4 cups homemade broth 3 Tbsps coconut milk 2 Tbsps butter pepper, salt

Servings: 6

PREPARATION Soak the dried wild mushrooms in warm water approx. 5 minutes. Fry the onion with butter until soft. Add the drained, chopped wild mushrooms and oyster mushrooms. Cook everything until soft. Put mushrooms in a pot, add heated homemade broth. Cook for about 5 minutes and then mix until creamy. Add the coconut milk, pepper, salt and freshly grated garlic. Cook for about 5 minutes. Serve with coconut milk and chopped parsley.



My mum’s fermented borsch Preparation time: few days

INGREDIENTS 1 kg small beets 6-8 garlic cloves 1 stalk dried fennel 2 liters water 2 Tbsps himalayan salt

Servings: 10

PREPARATION Wash the beets, cut off the stems and the roots. Cut the bulbs into pieces or slices and toss into a vessel (ceramic pot, clay pot or a large jar). Add the peeled garlic cloves and a stalk of fennel. Boil water with salt and cool it down. Then pour the previously prepared beets and leave for a few days (minimum 5). Borsch is ready when it has intense colour and flavour changes from salty to sour. While pickling it’s good to mix the beets occasionally. Some foam may gather on the surface, skim it if you do not want the mold to appear.




Meatless


Mackerel baked with spices and citrus Preparation time: 40 minutes

INGREDIENTS 2 gutted mackerels 1 pinch nutmeg 1/2 tsp cinnamon 1/4 tsp ginger 4 ground cloves 6-8 ground pink peppercorns 1/2 tsp himalayan salt 2 slices orange 4 slices lemon 1 Tbsp olive oil

Servings: 2

Temperature: 200 ยบC

PREPARATION Wash the fish, cut the skin in several places and rub in prepared spice mix (outside and inside). Leave it in the fridge for approx. 15 minutes. Place the fish on a tray lined with baking paper, put citrus slices inside the mackerel. Put the fish in the oven preheated to 200 degrees and bake for approx. 20 minutes. Before serving, pour the olive oil over the fish.



Herring fried with dill leaves Preparation time: 30 minutes

INGREDIENTS 6 double herring fillets 1/2 cup apple vinegar 1 bunch fresh dill leaves 1/2 bunch fresh parsley 1 Tbsp coconut oil salt and pepper

Servings: 2-3

PREPARATION Place the herring fillets layered in a dish. Pour vinegar over each. Put the dish for 20 minutes in a fridge. Warm up coconut oil in a pan. Rub the middle of each herring with salt and pepper, sprinkle with chopped dill and parsley. Put both sides of the fillet together and clip with a toothpick. Fry each side until golden brown. Serve with lemon.



Halibut gravlax Preparation time: 24 hours 15 minutes

INGREDIENTS 2 avg halibut fillets with skin 3 Tbsps sugar free dijon mustard 1 Tbsp balsamic vinegar 2 tsps xylitol 1 Tbsp olive oil 1 roast beet salt and pepper

Servings: 6

PREPARATION Mix all the ingredients except fish and beets to a smooth sauce. Put the fish in a dish lined with baking paper (with excess) and rub in the marinade. Cut beets into thin slices and arrange on the fish carefully covering it all. Wrap the edges of the paper to cover the fish. Put something flat and heavy on top to squeeze halibut and beets together. Leave it in the fridge for at least 24 hours. Before serving, take off the beet slices, scrub the remaining marinade and cut the fish into thin slices.



Grain free tart with sauerkraut and mushrooms Preparation time: 40 minutes

INGREDIENTS CRUST 3/4 cup coconut flour 100 g butter or cooled coconut oil 2 eggs 2 pinches nutmeg 1/2 tsp himalayan salt 1/2 tsp cumin FILLING 1 cup sauerkraut 3/4 cup soaked, dried mushrooms 1 small red onion 1 clove garlic salt and pepper 2 tsps butter or coconut oil

Servings: 6

Temperature: 200 ÂşC

PREPARATION Mix all ingredients, until combined. Place the dough in a tart mould and puncture the bottom with a fork. Put the dough in the fridge for 15 minutes. Afterwards place it in the oven preheated to 200°C and bake for about 15 minutes (until edges start to brown). Chop sauerkraut and mushrooms into smaller pieces and julienne the onion. Fry the onion with grated garlic and butter. When the onion is soft, add the sauerkraut and mushrooms. Add salt and pepper and cook a few minutes. Add the filling to the baked crust and put everything back into the oven for about 5 min.




Meat


Heart of lamb stuffed with sauerkraut and mushrooms Preparation time: 2 hours

INGREDIENTS 4 lamb hearts 1 cup sauerkraut 1/2 cup dried forest mushrooms 1 garlic clove 1/2 red onion 1 Tbsp ghee pepper, salt 1 cup homemade broth 1/4 cup red wine

Servings: 2

Temperature: 180 ÂşC

PREPARATION Remove excess fat and veins from the heart. Cut it in a way enabling you to put it together again later. Soak mushrooms in warm water approx. 5 minutes. Fry the garlic and onion with the half of the butter. Add drained, chopped mushrooms and chopped sauerkraut. Cook all about 5 minutes. Add salt and pepper. Put the stuffing into the hearts, close them and pin the sides using toothpicks. Place hearts in a casserole dish, pour the broth and add butter on top. Put in the oven preheated to 180°C and bake for about 1.5 hours or until soft. When ready pour the baking sauce into the frying pan, add the red wine and reduce. Add the sauce to the hearts before serving.



Duck breast with pomegranate sauce Preparation time: 45 minutes

INGREDIENTS 2 duck breasts 1/2 cup apple juice juice from 1/2 lemon pepper juice from 1 pomegranate 2-3 Tbsps xylitol 1 Tbsp balsamic vinegar 1/2 tsp ground cloves 1/4 tsp ground ginger

Servings: 2

Temperature: 200 ยบC

PREPARATION Before preparing cut the breast fat layer in several places. Then put the breasts in a casserole dish. Add pepper and pour with apple juice and lemon juice. Place the dish in a fridge for 20 minutes. Preheat a grill pan and set the oven to 200ยบC. Take the duck breasts from marinade and put on a frying pan fat side down. Fry for approx. 3 minutes. Then turn the breasts fat side up and fry for another 2 minutes. Place the breasts in a casserole dish fat side down, pour the marinade on top and put in the oven for 10 to 20 minutes (depending on the breast size). Pour the pomegranate juice into the pot, add xylitol and dissolve it on low heat. Add the balsamic vinegar and spices, turn up the heat and reduce, stirring constantly. When breasts are ready let them rest for about 2 minutes then cut into slices. Before serving pour pomegranate sauce over the duck.



Beef liver pate with mushrooms Preparation time: 8 hours 20 minutes

INGREDIENTS 700 g beef liver 1 big red onion 3 garlic cloves 1 cup dried wild mushrooms 1/2 cup oyster mushrooms 2 Tbsps butter 3 Tbsps coconut milk 2 tsps dried marjoram 1/2 tsps nutmeg salt, pepper

Servings: 20

PREPARATION Put dried mushrooms in a bowl, pour hot water over them and leave until softened. Melt the butter in a frying pan, fry chopped onions and grated garlic cloves. Add the liver, cleared from membranes and chopped in cubes and fry for approx. 5 minutes, stirring from time to time. Add drained, cut into strips, dried mushrooms and oyster mushrooms. Fry for another 5 minutes. Then add the coconut milk and spices and cook a few more minutes. Take the liver from the heat, cool it and blend or grind to a smooth paste. Put the paste into baking mold lined with paper. Put the mold in the fridge for a few hours or overnight.




Desserts


Cranberry jelly Preparation time: min. 5 hours

Servings: 6

INGREDIENTS

PREPARATION

700 g cranberries

Wash your cranberries, pick the rotten or broken ones. Put the good ones in the pan add xylitol and cook over low heat until you get a jammy texture. Add the apple juice and spices. Cook for approx. 10 minutes. Rub the jam through a sieve. If too dense add more water or apple juice.

4 Tbsps xylitol 1/2 glass of water 1 cup natural apple juice 1/2 tsp ground cloves 1/2 tsp ground cinnamon 3 tsps gelatin or agar agar

Dissolve gelatin (or agar agar) in 100ml of warm water and add it to the cranberry puree. Mix thoroughly and leave to cool. Pour into dishes and put in the fridge for a few hours or overnight. You can serve the jelly with paleo whipped cream.



Grain free gingerbread cookies Preparation time: 1.5 hours

INGREDIENTS 200 - 250 g chestnut flour 1 tsp baking soda 1/4 tsp salt 80 g butter 1/2 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice 1/8 tsp ground pepper 1/8 tsp ground cardamom 1/8 tsp grated nutmeg 1/2 - 1 tsp cocoa powder 100 - 120 g xylitol 30 g carob melasse 1 egg 1 egg yolk

Servings: 50 cookies

Temperature: 180 ÂşC

PREPARATION Sift the flour with baking soda and salt into a bowl. Melt the butter in a pan and when it begins to foam, take it from the heat and add the spices and cocoa powder. Then add xylitol, and carob melasse. Mix thoroughly (preferably with spiral whisk) until all ingredients combined. At the end, add egg and egg yolk. Mix thoroughly again. Pour gingerbread mass into dry ingredients, mix thoroughly and knead the dough. It should be quite hard but elastic. If needed sprinkle with flour. Cover with cling film and put in the fridge for approx. one hour. Divide the dough into parts and roll it out on floured pastry board. Cut out with cookie cutters, put them on a baking tray lined with baking paper and bake in the oven at 180°C for approx. 10 minutes or until edges start to brown.



Raw grain free kutia Preparation time: 24 hours 15 minutes

Servings: 4

INGREDIENTS

PREPARATION

100 g poppy seeds

At least 24 hours before preparing the kutia pour cold water over poppy seed (two times more water than seeds) and set aside to soak.

1 Tbsp butter 50 g chia seeds 200 ml coconut milk 1 tsp vanilla extract 200 g dried plums 100 g raisins a few dried figs 60 g walnuts 30 g almonds 1 Tbsp honey

At least 12 hours before preparing pour water over walnuts and almonds. Leave it to soak. Pour chia seeds to slightly warm coconut milk, stir and leave in the fridge to get a pudding. Before using the pudding take away the excess coconut milk. Dry poppy seeds, add a spoon of melted butter and grind the seeds in a meat grinder (3-4 times). Chop walnuts and almonds, cut dried fruit into small pieces (you can leave small raisins whole). Put ground poppy seeds, nuts and fruits into a bowl, add honey and vanilla extract and mix thoroughly. At the end, add chia pudding and mix again.



Grain free chestnut gingerbread Preparation time: 1.5 hours

INGREDIENTS CAKE 260 g chestnut flour 160 g xylitol 6 eggs 25 g gingerbread spice 20 g coca powder 1,5 tsp baking soda 80 g cooled coconut oil 1 Tbsp apple vinegar 1 pinch salt plum jam FROSTING 1 egg white 80 g xylitol water

Servings: 10

Temperature: 175 ºC

PREPARATION Mix all the dry ingredients (without xylitol). It’s best to sift them together. In a separate bowl, rub coconut oil with xylitol. Then, one by one, still rubbing, add the egg yolks. Next, gradually add half of the dry igredients and mix thoroughly. Add a pinch of salt to egg whites, whip them until thick and add to the prepared dough gently stirring. Then again gradually, stirring constantly, add the rest of the dry ingredient mix. Mix all the ingredients to combine. The dough should have the consistency of a thick paste. Grease the form with coconut oil. Pour the dough and put in the oven preheated to 175ºC for 45 minutes. To check if cake is ready puncture it with toothpick and check if its dry. Leave the baked cake to cool, preferably overnight. To prepare a frosting whip the egg whites gently then gradually add ground xylitol, whipping constantly. If too thick just add a bit water. Cut the cooled cake into two or three layers and spread plum jam over the bottom ones. Put all layers together and apply the frosting.



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