April and Easter just flew by and now it’s already May. I’ve been spending a lot of time in my kitchen, also trying to get used to my new kitchen. I now know a little bit how to use the temperatures on an induction hob and how to use a dishwasher. I’ve been cooking a lot and the cupboards are full of nice food. Since I’m working from home, I will need to cook slightly more or at least try to make something for breakfast and lunch as well. Here are some new things from my kitchen.
I sorted my cookbooks out and put them on a small shelf next to the fridge. I can conveniently get inspiration from them.
I also have my spice cupboard sorted and I love having a proper easily accessible spice cupboard. Of course not all my spices fit there, different bags etc., but the most used ones can easily be gotten from there.
We got fresh take away pasta from a wonderful restaurant in our local market hall, Il Mattarello. We got pappardelle and vegan spaghettone, and both of them were such perfect quality products to cook with. With the spaghettone I made a nice tomato sauce and served tomato mozzarella on the side, and I served the pappardelle with a mushroom-green bean-tomato sauce. Of course we also got a bunch of fresh vegetables and sweet pastries from the market, as usual.
From the same market hall, from a place called The Fresh Market, we got this tomato soup. It was so tasty and just perfect for busy lunches when working from home. I felt good supporting these local small businesses, who are still able to keep their shops open in these difficult times and hopefully beyond.
Sadly our Easter trip to my brother’s family in Germany was cancelled due to the circumstances. I was planning to bring these beeswax food wrappers to my sister in law, but now I’m stuck with them. Hopefully she can get some later.
We had lovely Easter beer, a collaboration between the Irma supermarket chain and Mikkeller brewers. This photo was taken at our old place and seeing it makes me miss the place. Of course we are very happy at our new place too, but that was a special place, our first home in Denmark in a lovely part of town.
Here are some other dishes I’ve been cooking lately, like these heirloom tomato and Cheddar sandwiches.
I made this radish top, Cheddar and hazelnut pasta at Easter. It was really tasty and I like utilising everything from radishes, including the tops.
Remember my vegan fish & chips I posted the other day? From the leftover cider batter and peas I made some random pea fritters.
This is a basic fondant potato and vegan Schnitzel dish.
This was it from my kitchen, and as always, I’m sharing this post with Sherry from Sherry’s Pickings blog, who is hosting the monthly In My Kitchen event. Go to her blog and have a look!
Have a wonderful weekend!