7 October 2018

In My Kitchen in October


I have made a seasonal table display with edible and ornamental squashes and pumpkins. It started as an accidental display, because I just started buying more squashes, but then I also added the ornamental ones to them. I just love the look of these squashes and they really cheer me up.

I've also had nice flower arrangements around the flat, like this pink peppercorn bouquet. It has now dried, but looks just as magnificent, as the colours haven't faded. Do you think that I could eat the peppers?


I bought a new organic spice blend called Cabbage Karma by Mill & Mortar and Ditte Ingemann. She is a Danish food writer and photographer, and I absolutely adore her cookbooks. Cabbage Karma contains coriander, fennel, sumac, garlic powder, black pepper and lemon thyme. I already used in these Savoy cabbage roulades, and will surely be using it in many more autumn recipes.


I finally have a new blender! I donated my old one away before moving to Denmark over a year ago, so I've been without a blender for that long. Now I just can't wait to make my own hummus and some puréed soups! This blender is only small, but I think that it'll be just fine for my purposes.


We went to Sweden again, where I get these various food items in lovely small shops: bean crisps, miso soup cups, vegetable stock powder, umami vegetable stock cubes (very nice in savoury autumn dishes), flying saucer squash, ciders, black bean burgers (these were amazing and huge!), fermented tofu and veggie nuggets. It was quite a good haul of interesting items.



Here are also some recent dishes from my kitchen.

Chanterelle mushrooms with vegan ravioli


Chunky chips with sweetcorn and halloumi



Spaghetti squash and halloumi lasagne (I already published this recipe here)


My partner's pulled jackfruit sandwich


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


Your VegHog

20 comments:

  1. Love the pumpkin, squash display def. cheers the place up. Where did you pick up the pink peppercorns, I would say they are edible, but if you picked them up from a florist then I am not quite sure, they may be more ornamental than edible - agree they do look magnificent. I so wish chanterelle mushrooms were readily available here, only ever in dried form :( Lovely IMK post, but you know I am nosy when it comes to kitchens.

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    1. The peppers were from a florist, so that's why I might not risk eating them. I will keep them around for a while though. I love the current chanterelle and mushroom season. We have so much good produce on the market. It's a shame that you can't get them. I had the same problem in the UK.

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  2. I need to get my fall decorations out and up today! Lovely food and Happy October!

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    1. Happy October to you too! Enjoy the season with the decorations! :)

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  3. Every plate of food you picture really looks deliciously tempting, especially the ravioli with mushrooms. We are big mushroom lovers -- I should do something like that. Squash is definitely in season here, too.

    best... mae at maefood.blogspot.com

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    1. I also can't get enough of mushrooms, they're just the best!

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  4. love your squmpkin display (if I can name it so). And that is an impressive lot of food from sweden - I am curious about the umami stock cubes - what is it that makes it umami? Also lots of nice meal - I would love a slice of your lasagna

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    1. Squmpkin is just the perfect name, so funny! The umami stock cubes contain all the usual stuff for stock cubes, but also miso, so I guess that't the extra umami bit.

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  5. Your seasonal display made me smile -- so vibrant with such interesting shapes and sizes -- as did your pink peppercorn bouquet and appealing food creations. I'm thinking you can harvest the peppercorns once they're completely dry -- maybe take them out of the vase and hang them upside down for awhile? (I'm not a horticulturist, so do some research first!) Your new blender looks like the perfect size. I've been blender-less for a long time, too, and didn't know there were smaller ones. Always something to learn from IMK! Thank you.

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    1. Thanks for stopping by and commenting Kim! Have a nice weekend!

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  6. ooh my comment disappeared. just saying i love the pink peppercorns, and your autumn display. and i have a small and a big blender - couldn't be without them now. have a great october. thanks for joining in. cheers sherry

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    1. Thanks for hosting Sherry, it was great to be part of the challenge again! :)

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  7. Your table display is just too gorgeous. I don't think we get that many varieties in Australia!

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  8. I keep reading about jackfruit and will need to try it. We aren't vegetarians but our grown daughter is so I am always looking for recipes for when she comes to visit. I know she misses BBQ. Your table display is lovely, I just purchased my first pumpkin yesterday and am looking forward to all the decorating associated with the holidays.

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    1. Jackfruit is a really nice ingredient. I use it mostly in curries or in such sandwiches.

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  9. Oh my - that ravioli with chantarelles looks divine. I'm glad you have a new blender. I bet you don't know yourself with all of the extra blitzing capacity! I saw your comment above about jackfruit - I've had a few jackfruit curries but the jury is still out for me. I'll keep trying them though ; )

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    1. Thank you Fiona, chanterelle pastas are just the best. I actually posted another one yesterday. :) I don't use the blender enough yet, because I keep forgetting that I have one again.

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Thanks for reading! I would very much appreciate any comments or suggestions from you.