16 November 2016

Cheese and cracker board for a chilled night in


I love quiet evenings in when I can have whatever snacks I desire. Quite often cheese and crackers are my choice of snack accompanied by some nice wine. Now that the evenings are getting very much darker again (especially when it's cloudy at your place when there's supposed to be a supermoon!), it's nice just to stay home and nibble on snacks.

Onto this board I gathered some of my all time favourites: rye crisps, oat biscuits, black grapes, whipped soft cheese, Emmental and Havarti cheeses. Whipped soft cheese is one of my big weaknesses at the moment, I could eat a whole tub of it in one go. The rye crisps make this a very filling snack too.

What are your favourite things to have on an evening snack board?


Your VegHog

12 November 2016

Spätzle bake with mushroom sauce


Sorry about the few day's silence. This week has been quite something, full of work, future planning, less cooking at home, dinners with friends... but I'm back again. I want to share with you my absolute favourite for this season, and in my opinion, best German food of all time: Swabian egg noodles known as Spätzle. Spätzle as such is already really lovely, but baking it with cheese and onion just elevates it to another winning combination. The mushroom sauce also goes really well with it, making the dish so comforting.

I have published a few Spätzle recipes before, as I just love these Swabian egg noodles. My basic recipe always remains the same with the occasional variation between full wheat or partly spelt version. During my study days in Germany my two Swabian friends taught me to cook this traditional dish from their region, and I have made it regularly ever since. This time I tried something new by adding cashew nuts onto the top, and it actually worked really well. I also made a smaller batch than usual. Double the ingredients, if you have more than two eaters.

Have a look below how I made my bake and have a wonderful weekend everyone!


Spätzle bake with mushroom sauce

Spätzle ingredients

150 g wheat flour
50 g spelt flour
200 ml water
2 eggs
1 tsp salt

Other ingredients

50 g cashew nuts
150 g grated cheese
1 onion
1 garlic clove
Olive oil
Salt

Creamy mushroom sauce (chestnut mushrooms, onion, garlic, oat cream, salt, pepper)
Lambs lettuce

Method

Chop the onion and garlic and fry them in olive oil until they are soft and the onion is lightly browned.

Chop the cashew nuts coarsely.

Mix the Spätzle ingredients together into a smooth batter.

Bring water to the boil and press the Spätzle batter straight into the boiling water through a potato ricer. Use the largest holes for the ricer.

Let them boil for a couple of minutes until they swim on the surface.

Mix the drained Spätzle with the onion mix, put into ramekins and cover with cheese and the cashew nut crunch.

Bake at 200 C for about 15 minutes.

Enjoy!




Your VegHog

6 November 2016

Getting to Oslo, seeing the sights and visiting Mathallen


I'm afraid that this will be my last Norway post about our recent holiday. It's kind of sad, but also nice to post more of the usual stuff and recipes from home. Maybe one day we'll get to go back to Norway. Actually after some of the “ordeals” we went through, we decided to go back soon.

We had a bit of an adventure leaving Flåm, as our train had been cancelled due to a power failure on the track. So we were in danger of getting stranded in this little fjord village. It wouldn't have been the worst thing in the world, but since we had planned a stop in Finse, a mountain railway station at 1222 metres height by a glacier, it was quite annoying to hear first thing in the morning. We instantly had to forget about getting to Finse on that trip, as due to the delay and our travel schedule it just wasn't possible. Finse also being a place without roads didn't make it easier. It became clear that we wouldn't be able to complete the whole journey on the Bergensbanen, the main purpose of our holiday.

However we kept quite calm considering our options. The railway staff in Flåm were very helpful and they constantly kept us updated on what was going on, as they were getting more information themselves. At a later point it started looking as if there would be a slight chance of getting a connection train at Myrdal going to Oslo, and the staff advised us to take the Flåm Railway to Myrdal to check. The Flåm Railway wasn't impacted by the power failure. They advised us to come back to Flåm on the Flåm Railway if the Oslo trains wouldn't be running. We didn't object to this, as the Flåm Railway line is very beautiful, as I wrote before. At arrival in Myrdal it became pretty clear that no other trains would be running and it meant taking the train back down the mountain to Flåm to check how we would be able to travel further.

Once again we checked with the helpful railway staff and they said that there would be a rail replacement bus taking us to Oslo in about an hour's time. At that point we were just grateful that it had been sorted out and we would be able to carry on our journey. Little did we know how wonderful a rail replacement service can be. We were just five people that our friendly driver Sverre took through the mountains in his bus. Yes indeed, we never entered any motorways or stupid things like that, instead we took the small roads snaking up and down the hills and mountains by the fjords and through the tunnels, sometimes in dizzying heights. During the bus drive we got to see some snowy mountains, so another goal for the trip was fulfilled. Before we left Flåm we were also told that he wouldn't drive us all the way to Oslo, but that a train to Oslo would wait for us in Ål. And actually that turned out to be the same train that we had planned to take from Finse to Oslo and we were able to use our own booked seats.

We were quite happy that we were able to continue the travel by rail at that point, as that was what we had originally planned. We had very comfortable comfort class seats and spent quite a bit of time in the board restaurant. They served Norwegian craft beers and had several vegetarian options on the menu. We decided to have the noodle salads with vegetables. In the end we arrived very well to Oslo after all that excitement, just a little bit delayed. We had still some time in the evening and the next day to explore Oslo.

We went for a walk on the spectacular opera building and visited the fortress. Both places offered wonderful views of the Oslo harbour. I've been to Norway before, but never to Oslo and it very much reminded me of the other Nordic capitals, Stockholm, Copenhagen and Helsinki. Of course this isn't very surprising considering the similar nations, but also all of these places have very much their own character. I love all of those cities.

I especially liked the indoor food market Mathallen in the Vulkan area of Oslo. They had all sorts of local food and drink on offer and also a lot of international street food. I could easily have spend a whole day in that area, which was also full of cafés, restaurants etc.

Here are some photos en route to Oslo and from Oslo. I hope you enjoy!


















Chickpea and root vegetable burgers


I've been eating so many veggie burgers lately when going out, so I thought it's time again to make my own proper veggie burgers. These are my vegan, rustic, low fat burger patties made with root vegetables, chickpeas and spices. I really liked these oven baked flavoursome burgers. They were just perfect with spicy homemade potato wedges and chilli ketchup.


Chickpea and root vegetable burgers

Ingredients

2 carrots
4 small purple carrots
2 turnips
Olive oil
1 onion
2 garlic cloves
1,5 cup chickpeas
Fresh coriander leaves
Ground cumin to taste
Smoked paprika to taste
Salt to taste
Ground black pepper to taste
4 tbsp breadcrumbs
Ciabatta rolls
Chilli ketchup
Lettuce

Served with spicy smoky rubbed potato wedges on the side

Method

Cut the root vegetables into smaller pieces, brush them with olive oil and roast in the oven until done. Mash them after the roasting.

Cook the chickpeas. Soak them overnight first, if you are using dried chickpeas.

Chop the onion and garlic finely and cook them in oil in a pan until soft.

Combine the chickpeas, root vegetables, onion and garlic, mashed root vegetables and mash the chickpeas also partly.

Season the mix and shape generously sized burger patties from the mix.

Bake the burger patties at 200 C for about 30 minutes.

Serve the patties with rolls and any fillings you wish and enjoy!





I'm sharing the recipe with My Legume Love Affair cooking challenge. Simona from the Briciole blog is hosting the even this month and co-hosted by Lisa from Lisa's Kitchen.




Your VegHog

5 November 2016

Soft tacos with soya and bean filling


It's Saturday and finally there's time to cook properly and relax with a film or a series binge in the evening, as I don't have many plans for the weekend. I'm just happy to be at home right now. This sort of tacos with a spicy soya chuck, black bean and sweetcorn filling would be just right for tonight. They are easy to make and fun to eat. These ones are full of protein and veggie goodness. Have a look at my recipe!


Soft tacos with soya and bean filling

Ingredients

1 cup dried soya chunks
1 onion
3 garlic cloves
Olive oil
2 small bell peppers
240 g / 1 can black beans
140 g / 1 small can sweetcorn
5 tomatoes
Ground cumin to taste
Ground coriander to taste
Smoked paprika to taste
2 tsp smoked chilli sauce
1 tbsp tomato purée
Splash of liquid aminos
Splash of liquid smoke
8 soft taco shells
Grated cheese
Chilli mayo or ketchup

Method

Prepare the soya chunks as per the packet instructions.

Chop the onion, garlic, tomatoes and bell peppers.

Cook the onion and garlic in olive oil until soft, then add the peppers, beans, sweetcorn and tomatoes.

Season and let simmer under the lid until the flavours have blended nicely.

Add the soya chunks into the vegetables and simmer some more.

Serve the mix with soft taco shells, grated cheese and chilli mayo or ketchup.

Enjoy!



I'm sharing this recipe with Jacqueline from Tinned Tomatoes blog for Meat Free Mondays.


Have a nice weekend!

Your VegHog

3 November 2016

In My Kitchen in November


My post for In My Kitchen this month is quite dominated by my shopping from Norway, and also much more sweet than usual. However the first picture with the double rainbow is a view from my kitchen at home. I didn't buy that much this time on holiday, but found some nice products to take with me back home nevertheless. I'm sharing this post with Lizzy from Good Things for this month's In My Kitchen edition.

I fell in love with this little cow character from Litago's chocolate milk cartons in Norway. The milk was very tasty as well, but don't you think that the cow in its wellies is very nice. 


Of course I had to buy some crisp breads, while travelling in Norway. It's possible to get quite decent crisp breads in the shops here, but the Scandinavian ones are just the best.


We also got some Ægir Brewery's beers and a beer glass to take home with us. I'm saving the beers for a while for a special occasion and the glass is really nice as well. Have a look a my Ægir post as well, if you are more interested about the brewery.





I got a big bag of Skolekridt, or better known as Liitulaku to me, liquorice sweets filled with salty liquorice at the Oslo airport. They are made by the Finnish company Fazer and they are already my childhood favourites. They look like actual chalk for chalk board, but definitely taste much much better!


Another airport buy was a larger packet of Fisherman's Friends that my partner likes.


Several bags of the veggie friendly Colin the Caterpillar fruit gums went to Norway with us as a travel snack. These fruit gums that also come as sours are very good, and I'm so happy that a gelatine free supermarket sweets range is available consistently in this country. I really adore Colin.


Recently my mum sent me some Finnish chocolate, Fazer's Salty Toffee Crunch in Milk Chocolate, and also some nice xylitol chewing gums. I've been enjoying these products very much.


A set of two vegetable tea towels from Ikea are also newcomers to my kitchen. New tea towels are always welcome here.


After a little while I again managed to find cloveless garlic, which I really like. It's quite a juicy and fragrant garlic variation, and also a little bit more convenient to chop, as there's only one larger clove.


Seasonal squashes in all shapes and forms have been in my kitchen and will continue to do so for a while yet. I've been cooking soups, stews, pasta dishes, anything really with them.





I hope you enjoyed this little peek into my kitchen.

Your VegHog