Queso de papa

 

I adore a good cheesy quesadilla with spicy potatoes. I think I could eat one every day. There is a lovely Mexican restaurant nearby that make excellent quesadillas, but I also frequently make my own ones. In these the filling is just potatoes, onion, garlic, chilli, chipotle, tomato purée, smoked cheese and mozzarella. The potatoes were pre-boiled and then added to the mix. Then I filled the tortilla wraps with the mix and fried on each side until a bit crispy.

In case you spotted the chive flowers on the plate, yes I’ve been adding chive flowers to many dishes lately. They add a lovely lilac colour, but also a subtle onion flavour. You should try it too!

These quesadillas are perfect summer food and I intend to make them quite often this summer. What are your favourite quesadilla fillings? I’m also very keen on refried beans ones.

Have a nice weekend!

 

Your VegHog

 

 

In my kitchen in June

 

Summer is here! It is getting warm in Denmark indeed, which is quite nice for a change. I have made many summer dishes and I’m going to share them in this post. On the top you can see vegan fish and chips, as I have detected a new excellent Danish vegan products by Rømer Vegan. I’ve tried their plantbased sausages, nuggets, burger patties and these wonderful fishless sticks. They are really nice quality products and there have been plenty of new vegan products about lately.

I’ve also found a new range of fresh pastas and this thick spaghetti is really great. I’ve had many pasta dishes this early summer like spaghetti aglio e olio with homemade garlic bread, spaghetti with tomato sauce and mozzarella (best pasta sauce also depicted) and pasta with creamy vegan courgette and tomato sauce.

I made some plastic-free purchases: two silicone baking mats, silicone ice-cube tray for making huge ice cubes, a bamboo trivet and nets for buying vegetables at the market. I’m using all of them actively and happy to reduce a bit of a plastic waste on my weekly market shop.

I made traditional Finnish potato pies in a rye crust.

This is a pasta bake with wild garlic and tomato.

And a veggie burger.

I’m sharing this post as usual with Sherry from Sherry’s Pickings, who is hosting the In My Kitchen event.

Have a nice weekend!

Your VegHog