25 August 2019

Farmers Market Visit

There was a change of plans yesterday, when I realised that there would be a nice farmers market taking place in Refshaleøen. So of course we had to go there to check it out instead of the culture event. Or we actually postponed the cultural events to today, as that festival is still on. Luckily the weather is still nice.

The farmers market was related to Copenhagen Cooking & Food Festival that just started last Thursday. I will be writing more about the festival once I get to visit it properly. There were nice vegetable vendors on the market and lots of other local produce: craft beer, cider, flour, bread, honey, flowers etc. I came home with two ufo squashes and local garlic.

Here are some photos from the farmers market.

24 August 2019

Sundried tomato and mozzarella sandwiches

Hot summer weather has returned this week, so the summer isn't over quite yet. It's a lovely weather today and I can't wait to get out to a culture festival all around Copenhagen Harbour. There are different performances, exhibitions and events everywhere and the weather is just perfect for it. So I guess the plan for today is settled, but I'm not sure yet what to do tomorrow. Of course the festival still continues tomorrow, but let's see how much we manage today.

Last weekend I made these delightful little sundried tomato, mozzarella, olive and basil sandwiches or panini. The bread was a really nice artisanal rosemary and sea salt bread. It was just perfect for this dish.

Sundried tomato and mozzarella sandwiches


2 artisanal breads
125 g mozzarella
100 g sundried tomatoes
50 g green olives
2 tbsp garlic butter
Fresh basil leaves
Salt to taste
Ground black pepper to taste


Heat a grill pan on the stove and preheat the oven to 180C.

Chop the mozzarella, sundried tomatoes and green olives coarsely and mix them with the basil leaves, salt and pepper.

Cut the breads in half, spread the garlic butter on each side inside and fill the breads with the mozzarella and tomato mix.

Close the breads and grill them on a grill pan so that they get some grilling marks. Finish them in the oven and bake them for about 5-10 minutes depending on how crispy you want the bread to be.


Your VegHog

18 August 2019


It has been quite a cloudy and rainy weekend over here, but it made it easier for me just to relax and take it easy. Today we'll head to the vegetable market to get some supplies for next week, and then I'll just potter in the kitchen making Sunday dinner.

A spanakopita has been on my mind for a while, and I also wanted to work with filo again after a long time. So I finally got around making a tasty spanakopita with crispy pastry and comforting soft spinach and feta filling. It was surprisingly easy to make, and I will surely be making it again.



230 g filo pastry
230 g frozen spinach
1 onion
2 garlic cloves
140 g feta
3 tbsp fresh parsley
2 eggs
½ tsp salt
½ tsp ground black pepper
½ cup olive oil


Preheat the oven to 170C.

Chop the onion and garlic finely and let the frozen spinach thaw. Then drain all excess liquid off the spinach.

Mix the spinach, onion and garlic with the crumbled feta, fresh parsley, eggs, salt and pepper into an even mix.

Brush a baking tray with oil and place two sheets of the filo pastry on it. Brush the sheets with oil and add a couple of more layers.

Then put the spinach mix onto the pastry, and layer the rest of the sheets on top, and brush them all individually with oil.

Wrap the excess filo on the edges to the baking tray.

Bake the spanakopita for about one hour until the pastry is crispy and the filling has cooked nicely.


I'm sharing this recipe as my this month's Eat Your Greens contribution. I'm hosting the challenge this month with my co-host and creator of the challenge, Shaheen from Allotment 2 Kitchen blog.

Your VegHog

17 August 2019

Street Food om Søerne 2019

I had the pleasure of visiting this year's Street Food om Søerne street food festival by the Copenhagen Lakes. The festival took place last weekend and it was located close to our home, which is of course very convenient. There were a lot of vegan vendors this year, and many others had vegan or vegetarian options.

I had the best burger there that I've ever tasted, and it was made by Planteslagterne. I failed to ask what the juicy plantbased patty was made from, but in any case it tasted amazing. It was a cheese burger with pickled onions, lettuce and vegan mayo in a brioche bun. 

One of my other favourites were vegan kebabs with organic, gluten free and soy free tempeh made from lupin beans. The tempeh was made by Foodture, and the kebabs were made by Simple Raw, a vegan restaurant in Copenhagen. The concept of making it from lupin beans is fascinating, #from flower to plant protein". It was such a nice combination with fresh veg and really tasty tempeh. The tempeh was quite authentic looking kebab, as it came from the traditional turning skewer. I think several vegan cafés in Copenhagen serve this tempeh, so I have the chance of finding it again.

We also had tasty fries from Green Fries, a Swedish company. They served lovely dips on side and you got to select a salt for the fries. I had fries with garlic salt and roasted onion mayo and truffle mayo. We've had these fries before, and every time they just hit the spot.

As drinks we enjoyed different craft beers from Mikkeller and organic cocktails from Rebæl.

We also got acquainted with a veg box subscription idea by Grim, where the “ugly” vegetables that are rejected by supermarkets are delivered to your door once a week. I think that's a great idea and I'm considering of joining. My only problem with veg boxes is that there are long months with cabbage in season. Don't get me wrong, I really like cabbage, but it's difficult to use a lot of it for two people. What are your experiences with veg boxes? Do they make meal planning easier or more complicated?

This year's festival's main sponsor was the supermarket chain Irma, and they had brought some colourful swan boats to our lakes. We normally only have white and black swan and duck boats. On those colourful boats you could take a tasting and talking ride with some of the vendors. I think this was also quite a neat idea.

I wanted to try so many things more, but couldn't fit more food or drink in. There were rye and potato burgers, vegetarian tacos and quesadillas, fresh salads and juices, vegan ice-cream and many more tempting dishes. I can't wait for next year, as it looks like the vegan festival doesn't take place in Copenhagen this year. Here are some atmosphere photos from the street food festival.

10 August 2019

Quesadillas with spicy potatoes and beans

This weekend we have the great Street Food om Søerne food festival taking place right at our doorstep for three days. We already went there yesterday to check out the food trucks and booths, and to have some evening snacks. I still have a long list of tasty things to try, so we will be heading there again today. I will write a post about the festival at the end of it, but now first a quick quesadilla post.

I made these vegetarian quesadillas with the amazing No Fairytales beetroot tortillas to give them more colour. They contained twice-baked new potatoes, black-eyed beans, butter beans, bell pepper, tomatoes, cheese, chipotle and Mexican spices.

Quesadillas with spicy potatoes and beans


8-10 new potatoes
1 red bell pepper
6 cherry tomatoes
½ cup cooked black-eyed beans
1 cup cooked butter beans
1 onion
2 garlic cloves
1 red chilli
1 chipotle chilli
Vegetable oil for frying
2 tbsp tomato purée
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp Mexican oregano
100 g grated Cheddar
5 beetroot tortillas


Cook the potatoes in water until done.

Chop the vegetables and start frying the onion in oil.

After the onion is softened, add the garlic, chillies and bell pepper to the pan.

After a while, also add the tomatoes, beans and potatoes to the mix, followed by the seasoning.

Let simmer under the lid until the flavours have blended.

Place some of the potato and bean mix on a tortilla with cheese, fold and fry them on both sides in a pan.

And they are ready to be served. I served the quesadillas with fresh peas on the side. Enjoy!

Have a nice weekend everyone!

Your VegHog