Curry with grilled tofu

 

I’ve had a wonderful weekend so far. Yesterday we went to a small outdoor beer festival and cooked a cosy dinner at home. Today there is a farmers market with loads of nice local produce. We will take the harbour bus to get there and that is a nice ride on water through Copenhagen city centre. The weather is due to get warmer again from today and throughout next week, so that’s quite nice to have some late summer feeling in September.

I’ll post this curry quickly before we head to town. I made just a basic potato and lentil curry with a grilled tofu topping. The scorched tofu was really tasty and added something special to the dish. I think I will be making more curries now towards the autumn. What is your favourite curry?

Your VegHog

 

In my kitchen in September

It is again time to have a look at what’s been happening in my kitchen. Yes, it’s already September, but I’m actually quite excited for the autumn. I do like it a lot as a season.

I got this interesting Maskmel, spent grain, which is flour made from stuff leftover from beer brewing. This variant is from pilsner brewing, so I made these excellent pilsner rolls from it. They were very tasty and next time I might add some actual pilsner to the mix, as beer is quite nice in homemade bread.

As already seen in the photo above, I have a new cute wooden storage box. I’m not quite sure what I should store there. First I thought it would be good for keeping oil and vinegar bottles in order, but would it get stained from them?

These cans contain alcoholic flavoured water. I had a pear and orange blossom and a redcurrant and ginger one. They were quite light and refreshing drinks. I would buy them again as a beverage for a hot weather.

Here are some of my recent dishes. I made an insalata caprese with own tomatoes and basil. It’s always nice as a side or even as a lunch main.

This is oven feta pasta, where the tomatoes and feta are first roasted in the oven and then mixed with spaghetti. There is also a hint of chilli in the recipe to add some warmth.

I managed to find a yellow watermelon, so I made a salad from it.

Here is an chickless burger with chips and salad.

This is some veggie ravioli with lovely burrata.

And finally a nacho casserole inspired by the In My Kitchen host Sherry from Sherry’sPickings. I already posted one of my versions previously and I’ve made the dish a few times since. It’s so comforting and tasty!

 

Have a nice Sunday everyone!

Your VegHog

 

Schupfnudeln with fondue sauce

 

It has been a quiet week and weekend over here with very little significant events. And sometimes those are just the best weeks. I heard that a new street food market opened yesterday fairly close to our home, so I think we will check it out today. Otherwise there is just cooking Sunday dinner on the program. What have you been up to lately?

Schupfnudeln are one of my absolute German food favourites. They are large finger-shaped potato noodles, similar to gnocchi. I love them in any combination, and now I made them with a cheesy fondue sauce. It was so good, best comfort food when it starts getting a bit colder again. This dish is easy to make, it just requires some time and patience. Have a look at my recipe below.

 

Ingredients

 

Schupfnudeln

700 g potatoes

300 g wheat flour

75 g potato flour

1 tsp salt

1 tbsp vegetable oil

Fondue sauce

4 tbsp butter

2 garlic cloves

4 tbsp wheat flour

1 cup white wine

1-2 cups water

100 g Emmental cheese

Onion powder to taste

Ground black pepper to taste

Sea salt to taste

Method

Cook the potatoes and then peel them. Mash the potatoes and let them cool down.

Add the flours gradually to the potato mash, season with salt, add the oil and knead to an even dough.

Shape about 3-4 cm long noodles from the dough.

Cook the noodles in water for about 5 minutes until they float on the top.

Cool them in cold water and then fry in a pan until they have some golden brown frying marks.

Make the sauce in parallel. Melt the butter in a pan and cook the garlic in it.

Whisk the flour in and add the wine.

Then gradually also add water and whisk the mix into a smooth sauce. I put 1-2 cups water to the recipe. Add it until you have the desired thickness.

Then also whisk the Emmental cheese in until it melts.

Season to taste and combine with the noodles.

Serve the dish with a salad. I served some dehydrated cherry tomatoes, mini tomatoes from the garden and spinach leaves with it.

Have a nice Sunday!

Your VegHog

Pizza night

I hope you’ve all had a wonderful weekend. Mine has been great so far. On Friday we went out to a street food market and had a couple of beers there, and yesterday we visited our friends in their lovely home with garden and had a very nice evening. I’m not sure yet what we’ll do today, probably just some pottering around and going for a walk.

We had a pizza night a while back and made these three different types of mini pizza: a mushroom and emmental pizza, a Mexican style pizza with spicy sauce, sweetcorn and jalapenos and a green olive and mozzarella pizza. They were all delicious and it was nice to have a mix of different flavours. It would be hard to pick a favourite.

 

Have a nice Sunday everyone!

Your VegHog

 

Gnocchi with browned sage butter

 

Gnocchi is really nice summer food and these days I like to make my easy 5-ingredient vegan gnocchi. The texture is good and firm and I’m able to cook the gnocchi easily without them breaking up.

This time I also had a handful of leftover spinach, so I added it to the dough. The gnocchi can of course be seasoned with a number of different vegetables or herbs, and it can be made from sweet potatoes as well. See the ingredients and method below for my recipe.

 

Ingredients

700 g potatoes

300 g wheat flour

75 g potato flour

1 tsp salt

1 tbsp vegetable oil

 

Method

Cook the potatoes, peel and mash them. Set them to side to cool down.

Mix the wheat and potato flour gradually with the potatoes to make a firm mix. Season it with salt and also add vegetable oil.

Shape gnocchi from the dough, give them a fork mark and cook them in boiling water. They are done when they float on the surface.

You can also additionally fry the gnocchi after the boiling to make them even firmer.

Heat butter in a pan and add sage leaves. Cook until the sage leaves are crispy and the butter is browned. Serve it with the gnocchi. I also served some lamb’s lettuce and sprouts on the side.

 

Your VegHog

 

Nacho casserole

 

 

 

It has been another hot week here in Copenhagen, and also very busy at work at the same time. Now I’m happy to switch off for a couple of days and just stroll around the summer city.

I got the inspiration for this dish from a blogging friend Sherry, as she once wrote about a nacho casserole and said that her husband often makes it. This is my own take on the idea using taco flavoured seitan in a spicy mix of sweetcorn, chilli and spices, all covered with lovely melting cheese and layered with crispy tortilla chips. I thought that it was a great Friday or Saturday night dish for a relaxed night in.

Nacho casserole

Ingredients

1 bag tortilla chips

200 g taco flavoured seitan

1 onion

1 garlic clove

1 chilli

2 tbsp vegetable oil

150 g sweetcorn

½ tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

4-6 tbsp tomato purée

100 g mozzarella

Hot sauce

 

Method

Chop the onion, garlic and chilli finely and fry them in oil. Then also fry the seitan.

Add the sweetcorn, seasoning and tomato purée to the mix and cook for a while longer.

Layer the mix with the tortilla chips to an oven dish, cover with cheese and bake at 180 C for about 15 minutes.

Sprinkle some hot sauce on the top for serving and enjoy!

 

 

Your VegHog

 

Cheese and onion scones

 

 

 

I really haven’t made scones for a while, but I got invited by Tandy from the Lavender and Lime blog to take part in the International Scone Week 2020 that she is organising. As it happens, the scone week is right now, so it’s time to get baking. If you like scones, you should definitely check the event out and take part!

I don’t know, why I haven’t made scones for such a long time, as they are very tasty, especially the homemade ones. I’m quite happy for the reminder of their existence. I usually prefer savoury scones, even though sweet ones are also very nice. But this time I chose to make savoury scones with a classic combination of cheese and onion, where you basically can’t go wrong. I used a seasonal fresh red onion with its green stalks, but you can use any type of onion for this recipe. The beauty of this recipe is that you can replace some of the components and even add other veg, nuts, herbs or leave the cheese out, if you prefer. So here is my easy recipe for cheese and onion scones.

 

Cheese and onion scones

Makes about 15 small scones

Ingredients

1 red onion

1 garlic clove

1 small sprig of thyme

½ tsp sea salt

¼ tsp ground black pepper

1 tbsp butter for frying

200 g wheat flour

25 g wholemeal wheat flour

1 tsp baking powder

1 tsp sea salt

55 g butter

50 g Cheddar cheese

150 ml oat milk

 

Method

Chop the onion and garlic finely and cook them in butter until softened. Season them with salt, ground black pepper and thyme and let them cool.

Grate or crumble the Cheddar.

Mix the flour, baking powder and salt and rub the butter in.

Add the cheese, onion, garlic and oat milk to the mix and knead only lightly into an even dough.

Spread the dough on a baking paper about 2 cm thick and cut scones from it with a small round cookie cutter.

Brush the tops with a little oat milk and sprinkle some additional cheese on them.

Bake the scones for about 12-15 minutes at 220C until golden brown and enjoy. 

Happy International Scone Week everyone! I can’t wait to see your creations and thank you Tandy for the great idea!

Your VegHog