Roast potatoes and cauliflower with a cheese fondue sauce

 

The weekend has started sunny, but a bit chilly with a wind from the north. I will be doing the usual weekend potteries, like going to the market, strolling around in town and cooking at length. What are your plans for the weekend?

I’ve made a cheesy fondue style sauce a few times and it goes well with a lot of vegetables. It was nice in this combination with roasted cauliflower and it was also excellent with mushrooms. I think it’s a nice autumnal sauce that can lift a dish. I just first made a basic roux, then added white wine and Emmental cheese and some spicing like onion powder, vegetable stock powder, salt and ground black pepper. It’s easy to make and so tasty.

I served the cauliflower with crispy roast potatoes, steamed tender stem broccoli and tomatoes and cape gooseberries. It was a very good meal.

Have a nice weekend!

Your VegHog

 

Roasted new potatoes with asparagus and beurre rosé

I’m having a slow Sunday morning, but soon we’ll head for a little walk at the harbour. I don’t have any other plans for today and that’s fine.

Here’s just a little dish that could give inspiration to a seasonal vegetarian Sunday dinner. I made roasted new potatoes and steamed asparagus with beurre rosé made from rosé wine and pink peppercorns. My salad contained fresh local peas, spring onion stalks, tomatoes and feta, and I also served a vegetarian cheese Schnitzel with the dish. It was a comforting yet fresh dish full of vegetables. It’s a celebration for the good stuff that’s in season currently here in Denmark: new potatoes, asparagus and fresh peas. This dish is of course also easy to veganise by using a vegan Schnitzel and skipping or substituting the feta.

Your VegHog

New Year's Day veggie roast

I prepared a vegetarian roast dinner yesterday to welcome the new year. As you can notice from the heaviness of this meal, I'm not planning to have a diet or anything... well but seriously, these are all quite healthy things on the plate, aren't they. I didn't make anything new or experimental, these are all components I make fairly often, but maybe in other combinations. I have already posted some of these recipes, so I have added links below to the old posts.

Here are the components I had on the plate yesterday:

Sweet potato and bean Schnitzel – Recipe here 

Redcurrant and chilli jam – Recipe here 

Roasted potatoes – Brush small potatoes with olive oil, paprika and sea salt and roast in the oven until done.

Steamed flower sprouts – Steam the flower sprouts until done.

Cauliflower and cheese bake – Steam or boil the cauliflower florets a little. Cook finely chopped garlic soft in olive oil and add little vegetable stock, salt, black pepper and thyme and pour on the cauliflower florest. Cover with cheese and bake until done. This can of course also be made with cream, recipe for example here.

Chestnut mushrooms with onion and garlic – Simply cook the onion, garlic and chestnut mushrooms in olive oil until nicely done. Season with sage, salt and pepper.

Tomato and mixed leaf salad with pine nuts and pomegranate molasses dressing – Dressing recipe here and otherwise just throw in whatever you like in a salad. This combination is probably my most used as a side salad.

Roasted mini shallots – Peel the shallots and brush them with olive oil. Roast in the oven covered with a foil at low temperature until fully cooked.

That was it! Did you have a special meal for New Year's Day?

Your VegHog