Wild garlic and potato pizza

 

Oh how I love this wild garlic season! I haven’t been out harvesting it myself this year, but I’ve bought a few bunches from the vegetable market. I’m so inspired by all the spring produce right now, so there will be further recipes to come.

This was a wild garlic and potato pizza with slow-cooked cherry tomatoes, smoked burrata, garlic, mozzarella and wild garlic pesto. I made quite a thin crust pizza and it was very nice.

Have you been eating a lot of nice spring vegetables?

Have a nice weekend!

Your VegHog

 

Homemade tortellini with smoked burrata, garlic and potato filling

 

How have you all been? Are societies opening up where you are in the world? Here in Denmark we will have a bit more openings next week when bars and restaurants are allowed to open again. For sitting inside you will need a fresh negative COVID-19 test or will have to have the vaccination, but you can go without those things for outdoor serving. I’m not sure yet whether I will be rushing over as soon as. I think maybe we’ll visit some outdoor food markets first to get used to eating out again. We’ve had our “beergarden visits” through the whole winter regardless the weather. On many Saturdays we have bought take out draft beer from a nearby bar and have had some vegan nuggets and fries from a veggie friendly burger place with it. Then we’ve just stood around in a park in Copenhagen enjoying the food and drinks. It was quite nice, sometimes even minus grades, so that the beer got cooler if you didn’t drink fast enough. Good times, even though I would thoroughly enjoy a piece of normality again.

Making pasta is therapeutic and calming, especially if you manage to make a successful batch. For the first time ever I tried making an eggless pasta dough. It was so smooth and good and I don’t think I will ever be going back to the egg variant. I used burratina affumicata in the filling with mashed potatoes, thyme and garlic. As a sauce I made a brown butter with soy sauce and served the tortellini with a blood orange salad and steamed asparagus. It was a lovely meal and I have further pasta making plans for this weekend. Here is this recipe first though.

 

Homemade tortellini with smoked burrata, garlic and potato filling

Pasta dough

2 ½ cups 00 pasta flour

1 tsp salt

½ cup water (add more if needed)

1 tsp oil

Filling

100g smoked burrata

8 small potatoes

2 garlic cloves

1 tbsp breadcrumbs

Salt to taste

Ground black pepper to taste

Method

Knead the pasta dough ingredients to a firm ball. Add more water, if needed. Let the dough rest for at least one hour in the fridge.

Make the filling. Boil the potatoes until soft and also sautée the garlic lightly in oil. Mix the ingredients together to a smooth paste.

Roll the pasta dough out thinly with a pasta machine and cut circles from it with a cookie cutter.

Fill the pasta circles with the potato mix, brush the edges with water and shape tortellini from it.

Once the pasta has been shaped, bring water to boil and cook the tortellini for about 2 minutes.

Roll them in the sauce of your choice and serve.

Your VegHog

 

Easter food

 

I had a wonderful Easter break last weekend. It was very relaxing with whole five days off work. It also snowed, which was quite interesting. The spring isn’t quite here yet. There was of course a lot of food so I wanted to share some of it with you. There was a roast dinner with a vegan loaf, but otherwise I tried to keep it a bit lighter with plenty of salads, like these bruschetta with olive and pepper tapenade and insalata caprese on the top.

Vegan loaf, onion gravy, marinated carrots and peppers, blood orange salad

Pasta salad with garlic olives and pine nuts

Plantbased potatoes dauphinoise with oat cream

Asparagus in a puff pastry, olive tapenade and Emmental wrap

 

Globe grapes

Have a nice weekend everyone!

Your VegHog

In my kitchen in April

There are some Easter goodies in my kitchen in April: two chocolate Easter bunnies, more chocolate bunny pralines, plant based truffles and gelatin free sweets. I think these will see us through the holidays. And here are some other things from my kitchen.

We had a virtual team cooking event from work. My colleague from Pakistan showed us how to make Chapli Kebab and Nankhatai biscuits and we cooked along in a video conference. Of course I made vegan kebab from plantbased mince and they turned out quite nice and spicy too.

This new range of frozen vegan ready meals by Grönt from Copenhagen is just excellent. I especially love their Tikka Masala, but they also make a great green curry, lasagne and chili non carne. The recipes are developed by a chef from a Michelin starred restaurant and the meals are very reasonably priced, so I got a bit hooked on them.

I have plans for this olive and hot pepper tapenade over Easter.

I can’t wait to try these lupin beans and lupin bean hummus.

I made a wonderful rich tomato soup with passata, mini gnocchi and butter beans.

These tacos were made with Naturli’s new pea-based taco strips and a hot and smoky homemade sauce.

This is roasted potatoes with beurre rosé, vegan frikadelle and salad.

I’ve been eating more veggie burgers lately, like this beetroot and cheese burger with potato wedges.

Again, a pasta bake with salad…

As always, I’m sharing this post with Sherry from Sherry’s Pickings blog. She is hosting the In My Kitchen event.

Have a nice Easter everyone!

Your VegHog

 

Oven potatoes with vegan bacon

 

I made the vegan bacon with pea-based protein bits. First I rehydrated them in water and soy sauce and then pan-fried them. The bits were then coated with smoky umami sauce, soy sauce, oil, smoked paprika and miso and grilled in the oven. The bacon was very nice and I have also had it with beans on toast.

My oven potatoes were my standard twice-baked leek and cheese ones, which are always very comforting. I slip in a little bit of dry cider to the leek mix and it works wonders for the flavour.

Your VegHog