Tag Archives: Recipe

Bone Broth Recipe


Bone broth for soups, stews or a hot drink

A typical sight in the restaurant kitchen where I worked was a pot of simmering veal stock on the stove. This became the base and flavoring for many a delicious sauce and soup.

I usually keep a bag of tendons, sinews, and meat scraps in the freezer, at the ready for stock.

  • 2 large carrots
  • 1 large yellow onion
  • 1 8-inch (20-cm) leek
  • 3.3–4.4 lbs. (1.5–2 kg) veal bones, chopped into chunks
  • miscellaneous meat scraps
  • 10 white peppercorns
  • 3 bay leaves
  • a few sprigs of rosemary, thyme, and parsley
  • 1–2 tablespoons salt
  • 3 tablespoons tomato purée
  • water to cover the meat

Preheat the oven to 430ºF (225ºC). Peel and cut the vegetables into chunks. Place them with the bones and the rest of the ingredients—except the water—in a greased roasting pan. Add dollops of tomato purée on top so the purée will roast properly, as this mellows the acidity of the tomato a little. Roast the bones thoroughly for 40 minutes, until they have an appetizing color. Remove the pan after half the cooking time, and mix the bones so they get browned evenly all around.

Using a slotted spoon set everything in a large stew pot. Pour water over until just barely covering the bones. Add salt, starting with the smallest amount suggested. Bring to a boil and let simmer over low heat and without a lid, for 8 hours. Add more water occasionally, as it will evaporate as it boils.

Remove the bones from the pot and strain the stock into another pot. Let this stock cook without a lid until reduced to half its original volume. Taste for salt, and add more if needed. Strain again, and let it cool. The difference between a light stock and a concentrated stock is simply the length of the cooking time, to reduce the volume of stock to a dark stock; the flavor of a concentrated stock is far more intense.

Skim off the fat and fill an ice cube tray with the stock. Freeze the tray so you have the cubes on hand when you’re making a soup or a sauce. This way you’ll have a stock that’s free of additives, which something you can’t get when buying stock in bottles at the grocery store.

Removing the fat from the stock before freezing it doesn’t mean that I prefer a lean stock. I do it only because the fat oxidizes when it boils for so long, and as a result it doesn’t taste very good.

Veal stock is usually prepared without salt, but I add some because I prefer the taste. I like to take a frozen cube of veal stock and add it to a mug of boiling water. With the addition of a tablespoon of organic coconut oil and some chopped herbs, this drink becomes a real powerhouse.

The recipe is taken from my newly released cookbook Low Carb High Fat and Paleo Slow Cooking.

Take a look inside my book.

Low Carb High Fat and Paleo Slow CookingSlow Cooking

Sugar Free Iced Tea from Low Carb High Fat Barbecue

Ice Tea from LCHF Barbecue  Photo Mikael Eriksson

Ice Tea from LCHF Barbecue
Photo: Mikael Eriksson

Book release

Today is a very special day to me. It’s the official release date for my first cookbook in English, Low Carb High Fat Barbecue.

I’ve been waiting for this day for the last 1½ years, since I first contacted Skyhorse Publishing in New York and they decided to publish all three of my cookbooks.

LCHF Barbecue is available in hardcover and as an E-book on Kindle.

If you like my book, it would make me very happy if you took the time to write a review on Amazon. Just click on the picture below and it will take you directly to the page.

Low Carb High Fat Barbecue at Amazon

Low Carb High Fat Barbecue at Amazon

My books have been very popular here in Sweden, and now I hope they will inspire people all over the world to start cooking in a more healthy way.

LCHF has changed my life completely. I had a lot of pain and fatigue from a back injury that ended up requiring surgery, and after that, the onset of fibromyalgia.

This diet, free from sugar, starches, grains/gluten and high in natural fats, works very well for many of us, who are suffering from various health conditions.

You can read more about all the health benefits that you can achieve on a LCHF diet here at DietDoctor.com

To celebrate this day I give you one of the recipes from LCHF Barbecue.

Charcoal from LCHF Barbecue Photo Mikael Eriksson

Charcoal from LCHF Barbecue
Photo: Mikael Eriksson

Iced tea is a very refreshing drink that goes well both when you’re waiting for the charcoals to get ready for the grill, and as an alcohol-free drink anytime.

But don’t drink the ready-made product sold in cans—it contains lots of added sugar.

My iced tea gets its fresh taste from lemon and peppermint leaves. I use Earl Grey tea, but feel free to choose your favorite blend. The tea bags should steep in cold water to prevent the tea from turning bitter.


Iced Tea with Lemon and Peppermint

  • 4 1/4 cups (1000 ml) cold water
  • 5 tea bags
  • 4 sprigs peppermint
  • juice of 1 lemon

Pour the cold water into a pitcher and add the tea bags. Leave the pitcher in the refrigerator overnight. One hour before serving, add the peppermint sprigs and lemon juice.

Add ice cubes and serve in glasses garnished with a fresh sprig of mint and a slice of lemon hanging over the rim of the glass.

Lake Öjsjön in my home county, Dalecarlia, Sweden

Lake Öjsjön in my home county, Dalecarlia, Sweden…

Filet of Cod Baked in Foil with Fennel, Asparagus, and Cilantro

Fish in foil packets

Fish in foil packets Photo Mikael Eriksson

Filet of Cod Baked in Foil with Fennel, Asparagus, and Cilantro 4 servings

  • 1 bunch white asparagus
  • 7 tablespoons (100 ml) almonds
  • 4 cod fillets, 5 1/4 oz. (150 g) apiece
  • 1/4–1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons melted butter (for brushing the foil)
  • 6 3/4 fl. oz. (200 ml) julienned fennel
  • 1/4 cup (50 ml) julienned leek
  • 1/4 cup (50 ml) coarsely chopped cilantro leaves
  • 4 pats of butter (to place on top of the fish)

Break off the woody base of the asparagus spears, and peel the spear from just under the top and down. Cut the asparagus into 1-inch pieces and parboil them in salted water for 2 minutes. Drain well. Cut the almonds in half lengthwise.Lay out four pieces of heavy-duty foil, each measuring 12 inches x 18 inches. Fold the edges in about 1 inch to make them stronger for when the foil is pressed together. Season the fish on both sides with salt and pepper.

Brush melted butter down the middle and on one half of the sheet of foil; place a small mound of julienned fennel, leek, and asparagus on the foil. Salt lightly. Place the fish on top of the vegetables, and scatter almonds and cilantro over the fish. Cut a few slices of butter and lay them on top of the fish. Fold the other half piece of foil up over the fish so that their edges meet. Fold in the three open edges of foil together, a quarter inch at a time, until you’re up against the fish.

Set the parcels on the grill, with the grate set a little above the embers. The fish will be ready in 10–12 minutes. You can open a packet of foil after 10 minutes to see if the fish is white and firm. Place the packet on a plate, cut a cross in the foil, and open it up when it’s time to serve it. Serve with aioli or butter.

This recipe is taken from my newly released cookbook, Low Carb High Fat Barbecue.


Preparing the Barbecue

Preparing the grill

Sunset at Storsjön, Jämtland

Sunset at Storsjön, Jämtland

%d bloggers like this: