14 March 2020

Samosas with mango chutney and Bombay potatoes

I hope you are all well out there! The situation in Denmark is that all schools, other educational institutes and public spaces like libraries, have closed for at least two weeks. It was also recommended by the government that bars, nightclubs and restaurants would close, and many have done so. The shops are open and have most goods, I only noticed that instead of toilet paper and tinned food, Danes hoard fresh vegetables. I hope that I can buy some from the market today. It is quite surreal, but it's best to take these measures trying to stop the disease from spreading.

In any case, the cooking will have to go on and it is a good way to relax. I have never made samosas before, but wanted to try making them from scratch. I decided to make an oven baked variant. For the samosas I took guidance from Cook with Manali and also watched a few Youtube videos on how to make samosas.

I served a quick homemade mango chutney and Bombay potatoes on the side. Here is how I made them.



2 cups wheat flour
½ tsp salt
4-5 tbsp oil
5-6 tbsp water


500 g potatoes
1 onion
2 garlic
1 red chilli
½ tsp garam masala
1 cup frozen peas
1 tsp nigella seeds
Vegetable oil

Mango chutney

For the mango chutney I more or less followed this easy recipe by Good Food Australia.


For making the pastry, mix the flour, salt and oil until it has a crumbly texture. Then add water little by little and shape into a firm dough. Don't knead the dough too much. Let it rest for at least 30 minutes.

In the meanwhile, make the filling. Cook the potatoes. Chop the onion, chilli and garlic and fry them in oil until soft.

Add the seasoning, peas, nigella seeds and cooked potatoes to the pan and let cook for a while, then let the mix cool.

Divide the pastry into 8 parts and roll them out individually into circles. Cut the circle into two halves, shape a pocket, fill it with the potato filling and seal the pastry closed into a triangle shape. If you haven't made samosas before, there are handy Youtube videos to consult on how to shape them.

Brush the samosas lightly with oil and bake them in the oven at 180 C for about 30-40 minutes until crispy.


Your VegHog

7 March 2020

In my kitchen in March

Here's a quick peek into my kitchen. I've left much of the cooking for my partner lately, but have also managed to cook some basic dishes. Spring is not quite here yet, so there have been many comfort dishes on the plate.

I saw these flowering cauliflower stalks in the market and of course I had to try them, as they looked so cute. They were a very tasty cauliflower variant. I steamed them and had on the side of a vegan Schnitzel dish with fried potatoes, steamed flower sprouts and beurre rosé (yes that's right, I used rosé wine making beurre rosé instead of beurre blanc). Have you tasted such cauliflower stalks before?

Here are other dishes that I've made recently. A spaghetti bake is always lovely and it's proper comfort food for me. The bird oven mitten was made by my mum a few years ago.

Mexican rice and Oumph wraps

Homemade garlic rolls

Lentil curry

Noodles with cabbage and vegan chicken style bits

I'm sharing this post with Sherry from Sherry's Pickings blog, who is hosting the monthly In My Kitchen blogging event.

Have a nice weekend everyone!

Your VegHog

3 March 2020

Vegan Kebab

Here's a mid-week comfort and junk food treat for you: a vegan kebab! I got this great kebab spiced pulled seitan, and I made some flatbreads containing the seitan, red cabbage, pickled red cabbage, roasted bell peppers and roasted vegetable hummus. It was just delightful as any dish with loads of nice veggies and hummus would be. I can only recommend this combo.


200 g kebab seasoned pulled seitan
1 onion
2 garlic cloves
2 bell peppers
4 tbsp vegetable oil
Ground cumin to taste
¼ small red cabbage
Pickled red cabbage


Cut the bell peppers to coarse bits and roast them in the oven coated with oil.

Slice the onion and cook it until soft and slightly browned. Mince the garlic and add it to the mix.

Fry the seitan with the onion and garlic. Season with ground cumin to taste.

Serve the mix with the roasted peppers and hummus on a flatbread.


Your VegHog