8 August 2018

In My Kitchen in August

Oh dear, it's already August and I'm back to my own kitchen after the holiday. I brought some Finnish products home with me, like my old Kuksa that was still at my mum's place. It's a wooden cup in the style of what Sami people in Lapland use. Mine isn't unfortunately such a Sami original, but it's nice nevertheless. Here are some more items from Finland.


I ate quite a few of these Vihis while I was in Finland. It's a vegetable pie in a deep-fried doughnut dough type of pastry, and they are just so tasty. Traditionally these pies are meaty, but now a few veggie brands have appeared in the shops, and they seem to be a great quick snack.


The perfect accompaniment with Vihis are Crafty Ciders dry apple cider made by Saimaan Juomatehdas. I think I've mentioned this product here before, but it's worth talking about more. The cider is unfiltered and made from apple juice in a traditional way, and it's also vegan and gluten-free.


This Pässi IPA goat IPA was also a very pleasant drink with a nice label.


I brought these dried crushed peas and dried whole broad beans in Finland, and they will be a really handy dry staple in my kitchen. I've already made some burger patties from the pea crush, and might publish the recipe here soon.




I cooked a creamy and cheesy vegetable bake with courgettes, carrots and cauliflower for my family, and it actually went down pretty well. It's a shame that all the vegetables are hiding under the cheese, otherwise it would look quite vibrant.


So that was my haul from Finland pretty much aprt from th eusual rye bread and favourite cheese. I haven't bought as many strawberries this summer as I would like to have, but got to enjoy them a few times. However there is still time!


I tried these vegan cheeses by Astrid och Aporna, and I'm not sure, if I like them that much. I think that the smoky one was alright, but had quite a rubbery texture. I didn't like the vegan parmesan, as the flavour was too strong for me, although the texture was fine in that one. What's your favourite vegan cheese, any recommendations? Or do you perhaps have any ideas, in what sort of dishes should I use the rest of these not to waste them?


Finally I want to share a breakfast pizza with you, as it's the finest thing to have the next day after you've been making pizza. I think that a homemade pizza is always tastier the next morning. This is a pineapple pizza, my favourite!



I'm sharing this post as usual with Sherry from Sherry's Pickings and the In My Kitchen challenge.


Your VegHog

4 August 2018

Cabbage fried rice


It has been a busy week with quick meals and hot nights. The temperatures are still high, which makes sleeping at night very difficult. Now I'm finally a bit fresh again after sleeping a long night. I'm preparing late breakfast while I write this post. Today we'll have savoury oat porridge made with oat milk and oaty spelt rolls with cheese. Then we are planning to head to town to the vegetable market, where there is also currently a stage for the Copenhagen Opera Festival. I'm not the greatest opera fan, but if I can get a little bit of culture while shopping for my veg, I'll be very happy.

Now as the theme of the week was quick cooking, this is a really quick vegan stir-fry dish that I favour on many weekdays. Only the vegetables and protein are variable, but the basics are the same. It's always a good idea to hold a basic stock of soy sauce, miso, mirin and sesame oil, as you can make really flavourful meals with them. I chose crunchy red cabbage as the main vegetable for this dish, and of course there had to be some tofu.

Cabbage fried rice

Ingredients

125 g tofu
Vegetable oil for frying
1/4 red cabbage
4 small carrots
1 onion
2 garlic cloves
2 cm fresh ginger
1 red chilli
1 tbsp white miso
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sesame oil
1 cup jasmine rice

Method

Cut the tofu into cubes and fry them in vegetable oil until golden brown. Set them to side.

Cook the rice while you do the prep.

Slice the cabbage, onion and carrots, and chop the garlic, chilli and ginger finely.

Fry the onion and carrots in oil, shortly followed by the garlic, chilli and ginger. Then also add the cabbage and the sauces to the pan. Let simmer for a little while.

Mix the tofu and rice into the vegetables. Serve and enjoy!



Your VegHog

31 July 2018

Eat Your Greens July Round Up


The lovely month of July is ending, and it's time to look back to the Eat Your Greens recipes in July. Despite the hotness in many parts of the world, we received some great recipe entries. Thank you so much to all of you for taking part, and of course also to the readers. You might find some good summer food inspiration here, so do have a look!

Emily from Cooking for Kishore shared very tasty looking Zucchini & Carrot Patties. She has grown the zucchini herself, which is always great and it's a very seasonal ingredient. I'm a big fan of different vegetable patties and zucchini ones are always very high up there on the top. I would be happy to tuck into these anytime!


Johanna from Green Gourmet Giraffe cooked this vibrantly green Lettuce, broccoli and pea soup. The colour is no surprise considering how many greens it contains: lettuce, broccoli, peas and zucchini. This looks really nice, and I would be really interested in trying lettuce in soup, as that's a new one for me. Johanna mentions that the soup got the nickname “grass soup” for tasting a bit grassy. That's quite funny.


My Eat Your Greens co-host Shaheen from Allotment 2 Kitchen posted a comforting Marrow and Fenugreek Curry. Shaheen's homegrown marrows are of course the star of the show, but she also spiced the curry with fragrant fenugreek. I'm sure that added some nice warmth to the curry. The dish looks absolutely delicious, and it's a different creative idea for using marrows. I also like the marrow rice on the side very much.


Spécialiste de l'éphémère from L'éphémère quotidienneté des repas et autres trucs de magie shared with us their bowl of vegan tofu “chicken” pieces with cauliflower rice and green asparagus and lettuce on the side. The idea with the cauliflower rice is nice, and it looks like a tasty bowl of food. It's also great to have a look around on the blog and refresh old French skills from school.


My own recipe was a Pineapple and halloumi salad. I just adore fruit and berries in a salad with halloumi. This salad was a bit different, as the pineapple slices were baked. As greens I added loads of mixed salad leaves and shredded green cabbage that's so lovely right now.


Thanks again to all participants! Shaheen will be hosting in August and we look very much forward seeing your recipes again!

Your VegHog

29 July 2018

Favourite summer food


I have a lot of summer favourites in food. I just love eating fresh peas straight from the pods, boiled or grilled new potatoes, fresh berries, seasonal mushrooms, fresh onions, watermelons etc. It's just nice to eat all kinds of colourful food right now.

An ensemble of fried halloumi, mac'n'cheese, carrots, red cabbage, pickled red cabbage, slow-roasted tomatoes and fresh green leaves is just the type of plateful that I really want to be eating in the summertime, especially in this current heat. This plate was just assembled more or less from left-overs, which is always sensible.

This sort of dish can basically be any seasonal vegetables or berries with a bit of protein and carbohydrates on the side, and should ideally require minimal heating.

What do you like eating in the summer?



Your VegHog

28 July 2018

Holiday in Finland

Here are a few photos from my countryside holiday at home. It was really hot throughout, so I actually didn't go to that many places. I would have preferred to have a few more walks, but it just wasn't possible in that weather. It's a shame for the plants and animals that it's this dry, but let's hope that they will get some rain soon. It seems to be a good year for butterflies though, which is nice.













27 July 2018

Pineapple and halloumi salad


I'm back from my holiday in Finland, which was lovely as usual. The heatwave was there, and it's here in Copenhagen too. I'm just trying to cope with cool drinks and food at the moment, and not move around too much. I will post some photos from my holiday soon, I just need to look through them first.

Salads are pretty perfect for this weather, when you don't want to heat the kitchen up and there isn't even much appetite. So I made this pineapple and halloumi salad. I already posted a similar Pineapple salad recipe last year which was adapted from a recipe by Yotam Ottolenghi. Today's salad is again slightly different, so I'm sharing the ingredients below, but you can also visit the other links for the variations. This recipe requires the oven to go briefly on, which is of course not so optimal in this weather, but it's really worth it for the pineapple slices.


Pineapple and halloumi salad

Ingredients

½ small pineapple
¼ tsp chilli flakes
½ tsp salt
3 tbsp olive oil
250 g halloumi
Vegetable oil for frying
Mixed salad leaves
Green cabbage

Method

Pre-heat the oven to 220 C. Cut the pineapple into slices and coat them with the chilli flake, salt and olive oil mix. Bake them in the oven for about 15 minutes, and let cool after the baking.

Cut the halloumi into pieces and fry them in a pan until golden brown.

Place the mixed leaves and shredded green cabbage to a bowl, add the pineapple and halloumi and enjoy!



I'm sharing this salad with July's Eat Your Greens hosted by me and co-hosted by Shaheen from Allotment 2 Kitchen blog.


Have a wonderful weekend everyone!

Your VegHog

15 July 2018

Tomato tart


Summer, sun and tomatoes – there is a combination that I really like! There are so many good colourful tomatoes in all shapes and forms around at the moment, so I've been making many tomato dishes. I've made salads, pasta dishes, rice dishes and tarts, and I will make many more. It's a shame that I'm not growing any own tomatoes this year, but maybe next year again.

Tomato tart is one of my all time favourites. I made this one with slow-roasted tomatoes, and they got really tasty and fragrant after the roasting. Of course cheese is another important part of these tarts, and the flavourful Irish Cheddar really made this one something special.

Tomato tart

Ingredients

Shortcrust pastry
150 g tomatoes
Olive oil
Salt
Ground black pepper
Fresh thyme
1 onion
2 garlic cloves
100 g grated Cheddar cheese

Method

Cut the tomatoes in halves and place them on a baking tray. Sprinkle salt, pepper, thyme and olive oil on top of them and roast them in the oven at about 100 C for about one hour until they have dehydrated a little.

Before


After


Chop the onion and garlic finely and fry them lightly in olive oil.

Spread the shortcrust pastry on a baking tray, and place the tomatoes, onion and garlic, cheese and extra fresh thyme on the top.

Bake at 200 C for about 20 minutes until the pastry is crispy and the cheese has melted nicely.

Enjoy!


Your VegHog