Category Archives: Field

Morocco & Apricots

This dish is full of Morocco – It’s sweet, spicy and full of scents and flavors. It can be made with both lamb and beef .


  • 700 g lean lamb/beef, diced
  • 3 cloves of pressed garlic
  • juice from 1 orange
  • 2 tbsp olive oil
  • 1 handful chopped fresh coriander
  • 1 handful chopped fresh mint
  • 1 tsp ground cumin
  • 1 tsp freshly grated nutmeg
  • 1 onion cut into thin slices
  • 150 g of dried apricots – organic preferably
  • 50 g dried dates chopped into big chunks
  • 5 cups broth
  • salt & pepper
  • sesame seeds, toasted

Mix lamb, garlic, orange juice, olive oil, coriander, mint, cumin and nutmeg together in a bowl and let it marinate overnight. Place the apricots in a small bowl, cover them with water and let them soak overnight too.

Heat some olive oil in a large pot and fry the onions on low heat. Put them aside and replace them with the drained meat which is browned quickly. Then add the mariade from the meat along with apricots incl. water, dates, broth, onion, salt and pepper. Bring to a boil, leave the lid on and let it simmer for at least one hour or more, or until the meat is completely tender. By the end, remove the lid to let the sauce thicken a bit. Sprinkle with toasted sesame seeds .

Eat it with rye bread and tabbouleh – coming tomorrow …

Morocco & Apricots   Morocco & Apricots

The classic lasagne

– well almost

Do you miss the taste of a classic, creamy and rich lasagne, then you should this version. It can simmer most of the day and tastes heavenly with a good tomato salsa on the side..


– Fits into a large oval ovenproof dish – plus an extra bowl..

  • 800g minced beef
  • 3 onions
  • 6 garlic cloves
  • 4 medium carrots
  • 5 celery sticks
  • 3dl red wine – optional
  • 700g peeled tomatoes, including the juice (3cans if canned tomatoes)
  • 200g tomato concentrate
  • ½ bundle of fresh parsley
  • salt & pepper
  • chili, cayenne pepper
  • 1 celeriac
  • 8dl coconut cream
  • nutmeg
  • salt & pepper
  • almond flour
  • parmesan – optional

Grate onion, garlic, celery and carrots finely and sauté in plenty of coconut oil. Add meat and some salt and stir until well browned. Add peeled tomatoes, wine and concentrate, along with chili or your favorite spices. Let it simmer for a few hours or 3. When the sauce is cooked, add the chopped parsley.

Meanwhile, cut the celeriac into approximately 2mm lasagne sheets. You can cut the celeriac into 4 big pieces, this make the 2mm cutting easier.. Or try a julienne slicer – I prefer sheets slightly firm, al dente and therefore I cut them with a certain thickness.

Mix the ingredients for the béchamel sauce and stir constantly at low heat. Taste the sauce with lots of nutmeg. If you use coconut milk instead of coconut cream, it may be necessary to thicken the sauce with some arrowroot.

Build the lasagne, starting with the meat sauce. Then add sheets, meat, béchamel and repeat. Finish with béchamel and sprinkle with almond flour and some good parmesan, if you eat this.

Leave the lasagne in a heated 180c. oven for approximately 1 hour. Meanwhile, prepare your favorite side dish, for example a fresh tomato salsa made of tomatoes, shallots, coriander, lemon juice, salt and pepper…

Celeriac cut into sheets   Lasagne classico