10 August 2020

Cheese and onion scones

 

 

I really haven’t made scones for a while, but I got invited by Tandy from the Lavender and Lime blog to take part in the International Scone Week 2020 that she is organising. As it happens, the scone week is right now, so it’s time to get baking. If you like scones, you should definitely check the event out and take part!

I don’t know, why I haven’t made scones for such a long time, as they are very tasty, especially the homemade ones. I’m quite happy for the reminder of their existence. I usually prefer savoury scones, even though sweet ones are also very nice. But this time I chose to make savoury scones with a classic combination of cheese and onion, where you basically can’t go wrong. I used a seasonal fresh red onion with its green stalks, but you can use any type of onion for this recipe. The beauty of this recipe is that you can replace some of the components and even add other veg, nuts, herbs or leave the cheese out, if you prefer. So here is my easy recipe for cheese and onion scones.

 

Cheese and onion scones

Makes about 15 small scones

Ingredients

1 red onion

1 garlic clove

1 small sprig of thyme

½ tsp sea salt

¼ tsp ground black pepper

1 tbsp butter for frying

200 g wheat flour

25 g wholemeal wheat flour

1 tsp baking powder

1 tsp sea salt

55 g butter

50 g Cheddar cheese

150 ml oat milk

 


Method

Chop the onion and garlic finely and cook them in butter until softened. Season them with salt, ground black pepper and thyme and let them cool.

Grate or crumble the Cheddar.

Mix the flour, baking powder and salt and rub the butter in.

Add the cheese, onion, garlic and oat milk to the mix and knead only lightly into an even dough.

Spread the dough on a baking paper about 2 cm thick and cut scones from it with a small round cookie cutter.

Brush the tops with a little oat milk and sprinkle some additional cheese on them.

Bake the scones for about 12-15 minutes at 220C until golden brown and enjoy. 





Happy International Scone Week everyone! I can’t wait to see your creations and thank you Tandy for the great idea!

Your VegHog

 
 

8 August 2020

Veggie quesadillas

We have a bit of a heatwave here in Denmark right now. I already went for a morning swim in the harbour to cool down straight away after waking up. The water in the harbour is really clean and it’s nice to go for a little swim. I can’t swim for far though, because I’m so much out of shape. Otherwise I will try to stay out of sun for most of today.

Soon we’ll go out for a Mexican lunch and I’m very much looking forward to it. Before that I wanted to share my own recent homemade quesadillas with you. I love Mexican food and I also love cooking my own variations of it. I made these veggie quesadillas with beans, sweetcorn, bell pepper, rice and plenty of warming Mexican spices. They were so good. 

 

I hope you’ll all have a wonderful weekend!

Your VegHog

 

2 August 2020

Decorated focaccia - Sunflowers




I made another decorated focaccia, because making the first one was so much fun. I was inspired by Vincent van Gogh this time and followed a sunflower theme. The bell peppers were also nice on the focaccia and I’m already thinking about my next theme. Do you have any suggestions or have you made a decorated focaccia?



We will go to the seaside in a minute and will just have a relaxing Sunday picnic there. I hope you’ll have a great day!


Your VegHog


1 August 2020

In My Kitchen in August

I couldn’t believe it when I wrote that title above, In My Kitchen in August! But indeed, it’s already August in this year that has just flown by. Maybe it’s best not to think about that too much and just have a look at what has been happening in my kitchen lately.

Plants on my balcony are coming along very nicely and I've had the first tomato and romano pepper harvest. The tomatoes are an orange variant of San Marzano tomatoes and they are so so tasty. The onion squash is also growing fast.



I bought two Danish oils or dressings for my summer salads: a wild garlic oil and a sea buckthorn dressing. They are so handy to just sprinkle on lovely veg. I also got a quality Italian olive oil from an Italian grocery store. It is so nice and has an intense flavour. I also love the label.



There are two new plates in my kitchen, which I’m quite happy about.



I detected a nice new brand of ecological nuts.


I found this Hodmedod's British Vaal Dhal in my local supermarket and I'm delighted to try it soon. I used to buy a lot of Hodmedod's products in Britain and they were always qualitative.


I was equally delighted to find my old favourite, Applewood Smoked Cheddar, here. It’s such a tasty cheese.


We went to a farmer's market and got a wonderful haul of local produce: salad, garlic, onions, bread and cider. The salad was incredibly fresh and I enjoyed it very much on the side of these fried potatoes.





Here are some other dishes I’ve cooked.


Vegan tacos with watermelon



Spaghetti bake with salad



Cauliflower cheese with vegan frikadeller and veggies



As usual I’m sharing this post with Sherry from Sherry’s Pickings blog, who is hosting the In My Kitchen blogging event. Head to her blog to see great kitchens all over the world.



Have a nice weekend!

Your VegHog


26 July 2020

Spaghetti with heirloom tomatoes and homemade cheesy garlic bread


How is your Sunday going? I hope you’ve all had a relaxing weekend. I will be going for a walk later, do some grocery shopping for next week and cook a Sunday dinner, no other plans for today. It’s a bit cloudy today, but that’s fine for a walk, at least it’s not too hot.

Here is a dish of spaghetti with fried heirloom tomatoes and mozzarella and homemade Cheddar and garlic breads. I got the fresh pasta from a local restaurant, Il Mattarello, in the covered market. They make excellent organic fresh pasta and you can even buy it to go!

As the pasta was such a quality product, I kept the rest of the dish simple. I got some really nice heirloom tomatoes from the market too, and just fried them in olive oil with some garlic, salt and pepper and added mozzarella on top. On the side I served garlic bread made from homemade rolls with some added Cheddar. This was a really nice and pleasing combination, really a favourite dish of mine.




Have a nice Sunday everyone!

Your VegHog



25 July 2020

Tomatillo Pineapple


My holiday went past quickly and I’ve already been back to work for a couple of weeks. We had very nice time visiting the countryside and small towns around Copenhagen. The landscapes were so lovely and the holiday was very relaxing. We also visited a bunch of galleries and museums, as there is a government scheme in place that the tickets are half price to all cultural places during the school summer holidays. We saw loads of great art and today we will visit another gallery.

I recently made this salad. It was a creative combination of Tomatillo Pineapple, blueberries, lambs lettuce, basil flowers and feta. It was actually very nice with an olive oil and balsamic vinegar dressing, great summer food!

I’m also growing a huge Ananaskirseb√¶r, Tomatillo Pineapple, plant in my kitchen. It has already given a couple of fruits, but they were more green and not ripe and orange yet, but there are many lanterns ready to be harvested. I’ve kept the plant indoors, because it’s quite windy on the balcony and it has such long thin branches. Also I’m afraid that the lanterns would blow away. It has been an extremely windy July. The plant seems to be happy by the window too.



Have a great weekend everyone!

Your VegHog


11 July 2020

Decorated focaccia




I’ve had a lovely week travelling in Denmark visiting many beautiful places on the shore and several museums. But above all, I’ve been taking it easy trying not to think about work, and it has been great. The government has a summer scheme and one part of that is that museum tickets are half price. I will go to one more museum today, as it’s the perfect timing for it now. The weather hasn’t been the greatest, a bit cloudy all the time, but that’s actually a good walking weather. Today seems to be a bit sunnier.

I’ve been admiring this trend of beautiful decorated focaccia breads for a while now and now I got experimenting myself. My bread is of course not nearly as beautiful as some of the creations I’ve seen online, but it turned alright. Such a bread would be really nice to offer to some guests. I will be practising more to make better ones. The bread dough was alright, I just made my basic pizza dough with a little addition of sugar and made it a bit softer. It was rising well and made a fluffy focaccia. The toppings were heirloom tomatoes, basil, fresh onion stalks, shallots and green olives with addition of sea salt and olive oil.






Have a wonderful weekend!

Your VegHog