27 July 2017

Seitan sandwiches


How is everyone? It's quaint summer weather here in Denmark: it's quite warm in general, but often cloudy and rainy too. For example this morning 7:30 am was so hot and sunny, and in the afternoon by 2 pm we were in an extremely dark thick cloud and the rain started. There were no heatwaves or anything like that here yet, but I've been quite happy about the generally surrounding warmth. That's better than nothing.

My partner will join me here this weekend, so we can properly start our new life in Denmark. I very much enjoyed my initial familiarising period with the city on my own, but it's going to be even better now with someone to share. I can't wait to show him some of the places I've already detected. I will also soon get my own computer and cooking stuff here, which should improve the quality of life (and probably also this blog). However I'm not looking forward to all the unpacking.

Now to the sandwiches that I recently made, and that this post is actually about. I'm so happy that some of my nearby shops sell seitan products. I found that stuff so hard to come by in Britain (unless you would make it yourself), and now I can get it from normal small supermarkets! Only sky is the limit now with my seitan cooking.

If you're not familiar with seitan yet, it's wheat gluten that has a chewy texture and can be used in cooking in a versatile way. The flavour is mild, so it needs a bit of spice whatever it's served with.

These thin seitan slices were very handy to use and tasty for making such sandwiches. It was perfect quick weekday grub. To make these sandwiches, I took some seedy wholemeal buns and stuffed them with pan fried seitan pieces, fried onions, grated carrot, tomatoes, lettuce and chilli mayo. But I think that you can use basically any vegetables that you have available, and they would be tasty.




Your VegHog

23 July 2017

Tacos nórdicos


I made tacos in Nordic summer style. This means that the main component were new potatoes, and I also used some new season peas and onions.

I liked this combination very much, with flavours bound together through fresh coriander and chilli mayo. I think that potato tacos exist as a concept, so perhaps I wasn't as adventurous here as I thought. However I will surely be making similar dishes in the future.

Ingredients

Taco shells
New potatoes
Fresh peas
Sweetcorn
Tomatoes
New onions with stalks
Olive oil
Fresh coriander
Chipotle mayo

Method

Boil the potatoes and cut them into smaller pieces.

Prepare the vegetables by cutting them into suitably sized cubes.

Heat some olive oil in a pan and quickly sautée the onions, potatoes and the rest of the vegetables in there.

Assemble the tacos and enjoy!



Have a good Sunday!

Your VegHog

18 July 2017

Green courgette quiche



I can't pronounce the title of this post very well, or at least not repeat quickly in succession, so I'm glad I can only write it down and don't have to say it outloud in public.

Anyway, you might already see from the pictures that it's time to cook green! This recipe is my own Eat Your Greens contribution for July. I normally take turns hosting with Shaheen from Allotment 2 Kitchen every other month, but now she has been hosting for the two previous months during my relocation. I'm glad to be back, and can't wait for the round up at the end of July to see your wonderful recipes.

Remember that there's still plenty of time to take part in the challenge. Read the more detailed instructions here, if you're interested.


So I cooked with courgette again, as it's nicely in season, and once my partner arrives in Denmark, my courgette and quiche cooking days are over. Well, maybe not fully, but he doesn't like either of them much. I enjoyed this simple green dish very much, and there was enough for me for a couple of days.

Here is my recipe for a Green courgette quiche

Ingredients

1 courgette
2 new season onions with greens
1 leek
1 garlic clove
2 eggs
100 ml cooking cream
1 tsp sea salt
1 tsp lemon pepper
Handful of fresh basil leaves
150 g grated Emmental cheese
200 g puff pastry / shortcrust pastry

Method

Slice the courgette, onions, leek and garlic. Use all the lovely green stalks of the onions and leek. Those are the best part!

Whisk the eggs with the cream and seasoning.

Spread the pastry on baking paper in a pie tin. Blind bake the pastry for a while in the oven so that it doesn't get soggy later.

Place the courgette slices, onions, leek and garlic on the pastry, and cover them with the egg mix. Sprinkle the grated cheese on top.

Bake the quiche at 200 C for about 35 minutes or until done, set and baked golden brown.




Have a nice week!

Your VegHog

12 July 2017

University of Copenhagen Botanical Garden


It’s time to post something from my area in Copenhagen, as I haven’t come around to it too much yet. I live very close to the Botanical Gardens, which is just brilliant, and I go there for spontaneous walks a lot. They have many greenhouses and a large park around them. It’s a nice haven in the centre of the city.

There is a very interesting flora and fauna there. One greenhouse is more spectacular than the other, and the outdoor area comes in full bloom in the summer. I love water lilies, and there are plenty of those there. It’s a shame that the giant water lily indoors isn’t blooming at the moment, as I’m sure that that is a true spectacle.

What was blooming recently (and maybe still is?), was the Protea cynaroides (large pink flower below). It was so impressive and pretty, and I went to see it a few times.

Another favourite of mine is the cactus and succulent house. There are so many spiny plants there, some of them are quite hedgehoglike.

I was very surprised to bump into that turtle and its several friends! I wouldn’t have thought that they can survive like that in Denmark, but at least now they seemed very happy in their pond. Of course there are also a lot of birds, squirrels and fish to observe. That’s one of my relaxing hobbies.

Here are some photos from the gardens, from the greenhouses and the outside. Everything is just perfect there, even when the weather is a bit cloudy, it’s a good place to escape to.

















11 July 2017

2 x melon and cheese salad

Here comes more summer food, and why not, it's July after all! How are you all doing? I've been busy again (or still) and haven't been able to return to my old posting shape. 

I had my first visitor over, so that took some of my time. Otherwise it has been a busy work schedule, and I'm also travelling to Finland over this weekend. 

This kind of melon + cheese combinations in salads are my absolute favourites in the summer. It's a refreshing yet filling dish with the protein addition, and perfect for barbecue parties with friends. The weather has been variable here in Copenhagen, but I've still found it to be warm the whole time, and definitely right for some summer food.

My go-to mix for these salads is any melon (often watermelon or cantaloupe melon), new season onions, fresh mixed leaves and grilled cheese or halloumi. Just perfect! 

Tell me about your favourite summer salad in the comment box below!






4 July 2017

New potatoes with mushroom sauce


Yes, indeed this is another plate of summer food. Today I'm having boiled new potatoes (with skins of course as per the Scandi style), creamy mushroom sauce and a fresh salad with watermelon and strawberries. This is so good and comforting!

This kind of dishes will be my standard all summer long, and I'm very sorry that I have less recipes to share. I try to at least occassionally share what I'm eating so that you can also have a look. I would also be curious to know your favourite dishes in the summer. Is it all about fresh and local produce or what are you eating? Please share in the comment box below, and enjoy your summer food!



2 July 2017

Grilled cheese and olive hummus breads for breakfast


This has been a good weekend what comes to my slow breakfasts at home. I've had wholemeal baguettes with grilled cheese, olive hummus, tomatoes, onion and basil. They were so good and tasty, and I'm really glad I took the time to make them and then sit around peacefully and enjoy.

The olive hummus is ready made from the shop and it's really good. It gives a bit of a change to the usual hummus. The cheese is similar to halloumi in the sense that it's suitable for frying and barbequing, but it's made only from cow's milk. I think it's also a bit softer than halloumi, and I enjoy it very much. I've also tried to learn how to fry these the best on the gas stove, which has been okay, although I managed to scorch some quite black (I still ate them...).

Of course I also had coffee from a Moomin mug to complete the nice moment.

How has your weekend been?





Your VegHog