English breakfast

Do I miss England after over four months in Denmark? The answer is not really. To be honest I don't think about it much, but of course I miss my friends, some of the local people in my area, nice restaurants and pubs, certain products in shops and so forth. However all in all life is better for me here. I'm glad that I have no regrets regarding the move, and it has been good to settle in here.

A vegetarian version of the English breakfast might be something that I miss slightly. It's not something that I would have very often, but now I made a spontaneous vegetarian fry up breakfast, as it has been quite a while. I was also watching some cooking videos by the Avant-garde Vegan, Gaz Oakley from Wales. He made aubergine bacon for his vegan breakfast, and that was something that I wanted to try. I slightly changed the marinade based on the things I had available, but I very much liked the end product as an addition to a veggie fry up. But definitely do check Gaz' YouTube channel, if you haven't done so yet, there's some really fine vegan cooking over there.

I also made different kind of baked beans by using butter beans and tinned tomatoes to make the mix. I added a splash of cider vinegar, salt and sugar to the beans and let it reduce for a while. I served some ready made soysages from the shop, potato rostis, wholemeal roll and a fried tomato with this breakfast.

Here is how I made the “facon”.

Facon

1 aubergine cut into thin strips

For the marinade:

2 tbsp maple syrup

2 tbsp soy sauce

1 tbsp olive oil

1 tsp white miso

1 tsp oak smoked salt

¼ tsp garlic granules

1 tsp smoked paprika

Pre-heat the oven to 180 C.

Cut the aubergine into very thin strips.

Make the marinade by mixing the ingredients together.

Roll the aubergine slices in the marinade so that both sides get coated and place them on baking paper.

Bake in the oven for about 15 minutes until crispy and serve with the breakfast.

Enjoy!

Your VegHog

Full English vegetarian breakfast 2.0

I am quite surprised that my most popular blog post so far is the one about full English vegetarian breakfast. You can read the original post here. I called today's post Full English vegetarian breakfast 2.0 because I wanted to revisit and improve my original post and make another English breakfast suggestion. This time I added a firm favourite to it: hash browns. These little fried potato cakes are lovely for breakfast.

The amount I cooked here will feed two very hungry adults.

Hash browns

This recipe makes six small hash browns.

300g potatoes grated

1 small onion

1 egg

1tsp salt

Ground black pepper

Vegetable oil for frying

Grate the potatoes and remove the excess fluid of them. I did this by pressing them in a potato ricer. If you use the smallest setting of the ricer, it won't press the grated potatoes through, but just squeezes the fluid out.

Chop the onion very finely and add it to the potatoes. Add the egg, salt and pepper and mix. I shaped the hash browns by using a small round cookie cutter. Place the cutter on a spatula, put the potato mix in there and press it firmly to shape. Then just slide the hash brown off the spatula straight into the pan.

Fry the hash browns on both sides until golden brown.

Cheese omelette

2 eggs

4tbsp milk

Little Double Gloucester cheese grated

Nettle salt (any other will do)

Ground black pepper

2-3 fresh basil leaves

Vegetable oil for frying

Mix all the ingredients together and fry the omelette on both sides at moderate heat.

Other components

1 can of baked beans in tomato sauce – The beans just need warming up in a saucepan.

Fried bread – Fry bread slices in little vegetable oil until crispy.

6 Cumberland vegetarian sausages – I just used ready made sausages from the shop. Bake them in the oven for a while.

Serve the breakfast with coffee or tea and orange juice. Then prepare to get full!

Your VegHog