My First Guest Blog Post in the US

Oldfashioned Picnic at Storsjön, Jämtland, Sweden  Photo; Mikael Eriksson

Oldfashioned Picnic at Storsjön, Jämtland, Sweden
Photo; Mikael Eriksson

Guest Post

Last week, I guest blogged on the tasty Low – Carb / Keto / LCHF blog Fluffy Chix Cook, one of America’s
biggest food blogs in this category.

Sooze Gibbs is a very talented cook and like me she also writes cookbooks.

They are published as very inexpensive e-books – you can find them here. We’ve become really good blog friends, it feels great to be able to make a guest appearance on her blog. Sooze also has a big Facebook group “My Low – carb Keto Cooking”.

A very friendly group where you can find a lot of great Low-Carb recipes. Here’s my own Facebook page.

Birgitta Höglund  Photo Gunno Rask

Birgitta Höglund
Photo Gunno Rask

Waffles from Low Carb High Fat Cooking for Healthy Aging Photo; Mikael Eriksson

Waffles from Low Carb High Fat Cooking for Healthy Aging
Photo; Mikael Eriksson

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Oven-Roasted Pork Belly with Orange and Chili

Oven-Roasted Pork Belly with Orange and Chili

Oven-Roasted Pork Belly with Orange and Chili… Photo: Mikael Eriksson

Oven-Roasted Pork Belly with Orange and Chili

Fresh pork belly is great food for those of us who want to keep our food low in carbohydrates, and free from all the additives typically found in brined pork and bacon.

This meat becomes very tender from slow cooking; its flavor stems from a tangy marinade with orange, and its spiciness from the chili.

  • 1 lb. 5 oz. (600 g) fresh pork belly, with rind
  • 1 organic orange
  • 1 red chili pepper
  • 1 tablespoon finely chopped rosemary
  • 2 tablespoons gluten-free tamari soy sauce
  • about 1 tablespoon salt, for the meat rub prior to roasting

 

Rinse the meat in cold water and dry it well. Slit the rind with a sharp knife at even intervals; only make surface slits in the rind—do not cut into the meat itself.

 

Wash the orange and cut off thin strips of peel with a zester. Or, peel off the outer layer with a potato peeler and cut it into fine strips with a knife.

Seed and finely chop the chili pepper. Caution: use food service latex gloves to do this and make sure not to rub your eyes! Do not remove the seeds if you prefer more heat in the dish.

Strip the rosemary branch of its needles, and chop the needles finely. Juice the orange and mix it with the tamari, chili, rosemary, and orange peel.

Place the prepared meat in doubled plastic freezer bags. Pour the marinade over the meat and seal the bags shut. Work the marinade around the meat a little to make sureit’s evenly distributed. Leave the plastic bags with the meat on a platter in refrigerator for 24 to 48 hours. Turn the meat a few times during this time.

Preheat the oven to 430ºF (225ºC).

Pour the marinade into a smaller ovenproof dish. Distribute the salt evenly on both sides of the pork collar, and rub it thoroughly into the cuts in the rind.

Place a baking rack inside the dish, and set the meat on the rack with the rind side up. Place the dish in the oven and let the meat brown for 20 minutes. Lower the temperature to 200ºF (100ºC) and let the meat roast for 2 hours. Baste it several times with the marinade.

Once it’s cooked, let the meat rest for a while on the cutting board before cutting it into slices. Sautéed mushrooms and a Brussels sprout gratin covered in blue cheese (see recipe on p. 147 in Low Carb High Fat and Paleo Slow Cooking) make excellent side dishes to this meat.

Low Carb High Fat and Paleo Slow CookingSlow Cooking

You can now find all my cookbooks at Amazon, both in hardcover and on Kindle.

Here are some pictures from last week’s vacation in Dalecarlia. We spent an unforgettable night in the Royal Suite at Åkerblad’s Hotel in Tällberg, celebrating my cookbook release.

After that we went to my small cabin in the mountains for a week, where there’s no electricity or tap water, just water from the creek that passes by just outside my house.

 

Åkerblad's Hotel, Tällberg, Sweden

Åkerblad’s Hotel, Tällberg, Sweden…

Åkerblad's, Tällberg

Roses in Dalecarlia, Sweden

Salmon and Herring from aTraditional Swedish Smörgåsbord

Coffee at Åkerblad's Hotel

Picture of The Royal Suite from Christina Åkerblad's book about the hotels historical background

Picture of the Royal Suite from Christina Åkerblad’s book about the hotels historical background..

Honeymoon Suite at Åkerblad's Hotel, Tällberg, Sweden

View over Siljan from our suite at Åkerblad’s Hotel, Tällberg…

My mountain cabin...

My mountain cabin…

Outdoor Cooking

Outdoor Cooking…

LCHF Cookbook Release

Low Carb High Fat and Paleo Slow CookingSlow Cooking

A great day for me

All my 3 cookbooks are now available in English. It’s so exciting to hear that some of you already have got your books from Amazon, the official releasedate is Aug 4.

I would like to extend my warm thanks to my editor Lindsey Breuer at Skyhorse Publishing who believed in my books and Gun Penhoat who translated the books and adjusted the recipes to fit the American market.

Gun has done a fantastic job of finding substitutes for those Swedish products that can be difficult to find in the US, so that everyone should be able to cook and enjoy my food.

Low Carb High Fat Barbecue at Amazon

Low Carb High Fat Barbecue at Amazon

Low Carb High Fat Barbecue was released in June and now it’s time for the other two to hit the market.

Low Carb High Fat Cooking for Healthy Aging was written together with Dr. Annika Dahlqvist, MD. She is the founder of the LCHF movement in Sweden.

Low Carb High Fat and Paleo Slow Cooking has a very interesting foreword about healthy fats, written by science journalist and author Dr. Ann Fernholm, PhD.

Dr. Fernholm’s first book, “My Sweet Heart: The health effects of a century-long love affair” will be available as an e-book in September.

I hope you’ll enjoy my books as much as I enjoyed writing them.

Here’s some words about LCHF Barbecue:

“I met the author on Jimmy Moore’s 2015 Low Carb Cruise. She is dedicated to creating and eating good, healthy food. The book has gorgeous pictures of the prepared recipes and the instructions are easy and concise-this book has been translated into english-all the temperatures and measurements are american too. I highly recommend this book. I have pre-ordered her other two books that are being translated into english.”

“I learned so much from this book. Birgitta Höglund is one of the original founders of LCHF and has dedicated her life to reinvent modern cooking. The barbecue book is not only about putting a piece of meat on the grill. Here we learn to serve whole healthy dinners without any harmful carbs. I have made half of her recipes and all have been a delight to make and eat.”

“Birgitta Höglund; I was afraid to order your book because I figured it had a lot of ingredients we have never heard of here in Southern Louisiana and/or climate differences would make it hard to follow. Then I noticed that all of the recipes posted were easy to follow and duplicate so I took the plunge. I ordered “Low Carb Barbecue” and preordered the other two. My Barbecue book came today and I’m so excited. I skimmed it I know with a wrinkled brow looking for thing negative AND FOUND NONE! You have done a fantastic job. I would never have thought of the zucchini in potato salad and it’s so refreshing I want to try new things. I just wanted you and the whole group to know how great I find this book and how I’m looking forward to the other two arriving. I’m telling everyone I know that it was written by my new Swedish friend. Thank you very much.”

Here about Low Carb High Fat and Paleo Slow Cooking:

“Birgitta is a delightful chef who lives what she shows in her books. These recipes are a new fresh outlook on dishes we have not experienced like this. All ingredients are available or explained by translation to apply ingredients we can easily locate. She has made my ketogenic lifestyle new and exciting again. Thanks Birgitta.”

About Low Carb High Fat Cooking for Healthy Aging:

“Wow! Fantastic recipes and photographs for new food choices for our healthy ketogenic lifestyle. Ingredients listed so anyone can reconstruct these beautiful dishes in our very own kitchens. The articles make you feel like we have sat with her in her own kitchen and cooked together. I love it and can’t wait for my imaginary visits into Swedish Keto homes with Birgitta again.”

LCHF for Healthy Aging

Low Carb Recipes at DietDoctor

LC-recipes-f2c2-1200x503

Healthy recipes at new DietDoctor

Now you can find a lot of delicious LCHF recipes at DietDoctor.

You can also read the fascinating story about my friend Lindha Vikström, who lost half her weight with LCHF.

Here’s a link to Lindha’s blog, translated via The Google Translate.

Lindha4-800x767

 

Low Carb Ketchup

Low Carb Ketchup

Low Carb Ketchup

8.8 oz. (250 g) tomatoes

2 inches (5 cm) of a leek, the white part

1.8 oz. (50 g) butter or olive oil

6 3/4 fl. oz. (200 ml) water

3 1/3 fl. oz. (100 ml) tomato puree

2 tablespoons balsamic vinegar

2 teaspoons chili flakes

1 teaspoon Worcestershiresauce

1 teaspoon honey or your choice of sweetener

1 sliced clove of garlic

1/4 organic vegetable stock cube

1/4 teaspoon (1 ml) ground caraway seeds

1/4 teaspoon (1 ml) ground cloves

Sea salt

Dice the tomatoes and slice the leek thinly. Fry the diced tomato and sliced leek with the tomato puree in a pan.

Add all other ingredients, bring to boil and let simmer on low heat for 30 minutes. Use a handheld mixer and mix the ketchup in the pan. Let simmer for another 15 minutes.

Taste the ketchup and decide if you need to increase the sourness, sweetness or saltiness.

Pour the finished ketchup into cleaned jars, put on the lid and let cool.

Store the ketchup in the fridge. It will stay fresh for a week. You can also store it in small jars in the freezer.

Home made Ketchup

Tomatoes and zucchini

Organic grown vegetables from Ås Trädgård, Jämtland, Sweden

Organic grown vegetables from Ås Trädgård, Jämtland, Sweden

Picnic in Stockholm: Turkey casserole with a touch of India

LCHF Picnic in Stockholm

LCHF Picnic in Stockholm

Spicy Wok 2 servings

  • 1 lb (400 g) turkey breast
  • 3 tablespoons coconut oil
  • 2 small onions
  • 1 3/4 oz. (50 g) mixed nuts (brazil nuts, hazel nuts, walnuts, cashew nuts, almonds)
  • ½ sweet red pepper
  • ½ yellow pepper
  • 1 tablespoon yellow curry powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon turmeric
  • Salt and chili flakes

Cut the turkey breast in thin slices. Finely chop the nuts and thinly slice the onion and peppers. Fry the meat in coconut oil and season with salt and spices.

Put in a casserole and let simmer on low heat while you fry the vegetables with the nuts.

Mix the vegetables with the meat. Serve with a grean leaf salad with pomegranate seed, olive oil and lime juice.

We enjoyed our lunch as a picnic at Skinnarviksberget in Stockholm, the capitol of Sweden.

Spicy Wok

Spicy Wok

S/S Mariefred and Stockholm City Hall

S/S Mariefred and Stockholm City Hall

Cauliflower Salad

Cauliflower Salad

Cauliflower Salad 2 servings

  • 2 cups (500 ml) slightly cooked cauliflower florets
  • 3 1/3 fl. oz. (100 ml) mayonnaise
  • 1/4 cup (50 ml) finely shredded lemon balm
  • 2 tablespoons finely shredded leek
  • 2 tablespoons mango, finely diced
  • 2 tablespoons pumpkin seeds
  • Salt and chili

Put mayonnaise in a bowl and stir in the lemon balm, leek, mango and pumpkin seeds. Season with salt and chili. You can either use flakes or fresh, chopped chili.

Gently fold cauliflower in the mayonnaise. Put in fridge for a couple of hours to let the flavors evolve.

I served my cauliflower salad with coffee-marinated pork belly. You can find that recipe in my cookbook, Low Carb High Fat Barbecue.

Low Carb High Fat Barbecue at Amazon

Low Carb High Fat Barbecue at Amazon

Blomkålssallad LCHF Paleo

Coffee marinated pork belly

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