8 December 2017

Savoury pumpkin pie


My inspiration for this dish was Anna Jones’s recipe for savoury gruyere and pumpkin pie from The Guardian. Initially I was planning to follow the recipe, but once I started making the dish, I changed quite a few things. On the day I couldn't find fresh sage in my local shops, so I thought that thyme would also be nice. I didn't use a pumpkin either, but a squash from my seasonal dining table decorations. First I wasn't fully sure, if this squash would be tasty, and started roasting it first to have a taste. And indeed, it was fine, so I decided to use that very squash. When I was well into the cooking, I wanted to add some potatoes, and plenty of cheese as well. Only I didn't have any gruyere, so it had to be Cheddar. This is it how it went on, and I'm not sure how much was left from Anna Jones' idea in the end, if anything.

The essence is that I wanted to make a savoury pie, because I enjoy them more than sweet ones, and I think that this was a very nice one. Maybe one day I'll have to follow Anna's recipe, though. Have a read in the article, if you're curious about her version. This recipe below is how I made the pie. I also skipped making own pastry this time, which made it a perfectly manageable weekday meal. I think that such a savoury pie could also be nice at the Christmas table.

Savoury pumpkin pie

Ingredients

1 small pumpkin or squash
3 tbsp olive oil
1 large onion
2 garlic cloves
25 g butter
2-3 small potatoes
1 tbsp vegetable stock powder
Handful of fresh thyme
1 tsp smoked salt
½ tsp ground black pepper
½ tsp cumin seeds
100 g grated Cheddar
250 g shortcrust pastry
Pumpkin seeds as decoration

Method

Peel the squash and cut it into small wedges. Brush the wedges with olive oil and roast in the oven.

Chop the onion and garlic finely, and start sautéeing the onion in the olive oil and butter mix until soft and browned.

Add the potatoes, peeled and sliced, followed by the vegetable stock powder and about one cup of water. Let simmer under lid until the potatoes are done and the liquid has mostly evaporated.

Add the seasoning, garlic and the squash and let simmer a while longer.

While the mixture is still hot, stir in the cheese and set to side to cool.

Spread the pastry on a pie dish and spread the filling in.

Bake at 180 C for about 30 minutes. Add the pumpkin seeds on the top towards the end, and return the pie to the oven for a few minutes more.

Let the pie set a little while before serving, and then enjoy!



Your VegHog

7 December 2017

In My Kitchen in December

It's December, incredible! It'll soon be Christmas, and I'm not really prepared yet. But I'm sure it will be fine in the end as always. I'm not prepared to stress over it either. I wanted to share some stuff from my kitchen, but you will notice that it's not that Christmassy there yet. I've put up a few decorations, but haven't bought much Christmas stuff. Anyway, I hope that you'll like the post.

At least these pine cones are quite Christmassy. They smell so nice, and of course we can harvest some pine nuts from them, if we choose. At the moment however I find them very nice as table decorations. I also got this small hyacinth pot, which has already spread a faint lovely scent into our home.



We've put the Christmas lights up, and this constellation is at our kitchen/dining room window. Those are real fir branches under the lights. I really like that look, but I'm sorry about the poor photo quality here. When we put the lights up, we went with mulled wine to the yard and I just took a couple of snapshots of the lights with my mobile phone. I love it how they bring some light to the dark.


Ditte Ingemann's Saladsnedker is my first Danish cookbook. It has wonderful salad ideas and such beautiful photos. I need to make so many recipes from the book, some of which I'm planning for Christmas Eve. I think that the book would make a great Christmas present.





I have yet another Moomin mug. This one has a nice atmosphere for the dark nights of this season. I really want the bowl and plate from this series as well, as they are so cute. I think that there was also a ceramic tea pot with these motifs.



Rocking Veggie Drink Bouillon has been a real lifesaver for me recently. The cute rocking sachets make a warming broth with plenty of veggie bits. I've been drinking this after work/before language classes as a part of a light dinner, when the days are really busy. It's especially good with homebaked rolls.


I've also been trying to drink many gingershots. This Wish brand is really nice, but the bottles are quite big, so you tend to get a double shot.


I bought these 5-grain flakes, as they sounded so wonderfully healthy. They have a mix of organic oats, wheat, barley, rye and spelt. I haven't tried them yet, but want to use them in baking and in porridges. I'm sure it'll be very good.


I've been craving for vegan Golden Thai curries lately, so I cooked the dish several times and I'm not tired of it yet. Typically they have contained firm tofu, carrots, coconut milk and plenty of warming spices. They've been similar to this recipe, but with somewhat simpler contents. Of course a sticky rice will have to be there as a side. I was surprised how quickly I could actually make these curries. With a bit more practice I will be even quicker, so there will be no excuses for not to make it.



Salty caramel popcorn with ice-cream! Do I need to say more?


I'm sharing this post with Sherry from Sherry's Pickings, as she is hosting the In My Kitchen challenge, which I'm always happy to take part in. It's so nice to see different kitchen stuff from all over the world and meet new bloggers.


Have a nice rest of the week!

Your VegHog

5 December 2017

Grilled cheese sandwiches


Sometimes it’s refreshing to have just a simple grilled cheese sandwich for dinner. I tried to make these a bit different though, as I got a lovely loaf of olive and cheese bread on our trip to Sweden. Sweden of course is just about 40 minutes train ride away from us, so it’s nice to visit the other side of the pond occasionally. They have some amazing bakeries there, and we also got these amazing rum and chocolate balls there. At the moment Malmö is lit with nice Christmas lights and the Christmas markets are on. They also have a great covered market with street food and other food stalls. That's where we bought the bread. It was really cosy over there.


But now to these breads. I made a spread from olive oil, garlic and smoked paprika that I brushed the bread with. Then I added some fresh spinach and Maasdamer cheese on the top, and baked the breads in the oven. The spinach was only an attempt to try to make them healthier and slightly green.

The breads were very good, but I love this kind of melted cheese breads anyway. It's just perfect on busy evenings or cosy film nights at home. What about you, is the grilled cheese sandwich also your hero?


Your VegHog

1 December 2017

My Legume Love Affair #114 welcoming recipes


I'm excited to host the excellent vegetarian and vegan cooking challenge My Legume Love Affair and its #114 edition this month! It's my second time for hosting, and I just checked that it was also a December challenge that I hosted last year. Again this time I hope to see many seasonal and festive shares, but also basic good grub cooked with legumes.

My Legume Love Affair was started by Susan from The Well Seasoned Cook and is now hosted by Lisa from Lisa's Kitchen.

This is how you can participate:

  1. Legumes (for example lentils, beans, peas, soybeans or peanuts) have to have a central role in the recipe.
  2. Only vegetarian and vegan recipes will be accepted, so please make sure that your recipe is free from meat and seafood. The recipes can contain eggs.
  3. Only one recipe submission per month per blogger is accepted.
  4. Use the logo in your post, and please link back to Susan, Lisa and this announcement in your post. 
  5. You can also use an old recipe, but please repost it on your blog this month.
  6. Submit your recipe through the Linky Tool at the bottom of this page including the URL, name of the dish, photo and your details.
  7. This event ends on 30.12. at midnight and the round up of all recipes should be up on 31.12.
Have a wonderful month of December! I'm very much looking forward to your recipes!

Your VegHog





30 November 2017

Eat Your Greens November Round Up


Thank you dear friends for taking part in the last Eat Your Greens challenge of 2017! Shaheen and I will be taking a little break from the challenge in December, but of course we will be posting other recipes. I would like to thank you all on behalf of both of us for taking part in Eat Your Greens, reading our blogs and commenting. It has been a great year, and hopefully you will follow us into the new year.

Now let's have a look what was shared with the challenge in November. I love it how vibrant you made this mostly gloomy month of November look. There is everything from seasonal comfort food to fresh smoothies covering all the possible shades of green, just a perfect mix.

Corina from Searching for Spice shared this fresh Fruity Green Ginger Smoothie. It contains spinach, ginger, apple, banana and kiwi fruit, and has a lovely bright shade of green. I already start feeling healthier by merely reading about this smoothie! I'm sure that it really keeps some winter colds away.


Sudha from Simply Spicy, Quirky and Serendipitious posted a Green Onion Pancake with Chickpea Flour. It also looks very beautiful and inviting to eat. It's Sudha's version of a Korean style pancake. She makes it with green onions, chickpea flour, garlic and spices. Sounds incredibly warming for this season.


Laura from Touch Wood revealed one of her favourite quick recipes for busy days: Soft Polenta and Spinach. Here are also various shades of green running through the dish. Laura's secret is to leave the residue of the spinach in the pot and then cooking the polenta in it so that it will also get some green bits. The pale green avocado crowns this meal.


Sadhna from Herbs Spices and Tradition shared with us Cheesy Jalapeño Poppers. I just adore a good Jalapeño popper, and these look very nice. These poppers contain mozzarella, cream cheese and cilantro among a few other things. I wouldn't mind these as a snack any day.


Shaheen my Eat Your Greens co-host from Allotment 2 Kitchen posted a fragrant Preserved Lemon Coriander Salsa. I can just imagine how herby, punchy and zesty this salsa is. It's full of parsley, coriander and preserved lemons, and isn't that lime bowl just gorgeous!


My recipe for November was Laverbread Scones adapted from an original recipe by Shaheen, and also made with the laverbread that she sent me. Laverbread is Welsh seaweed paste and it gave these spelt scones a nice hint of green.


So this was Eat Your Greens in November, see you again next year!

Your VegHog

26 November 2017

Chickpea and spaghetti squash curry with homemade garlic roti


How has your weekend been? I can't believe that it's Sunday again, the weekend went past so quickly! But I guess there's still time to enjoy Sunday. I will head to the vegetable market after writing this post. Then soon after I will start preparing our Sunday dinner, another vegetarian comfort dish. But first I wanted to share this vegan curry recipe with you.

I've been making a lot of vegan comfort curries lately, and this was just one of them. I also used roasted spaghetti squash in it, which added something nice, and served the curry with homemade garlic roti bread. I didn't make the garam masala mix myself this time, as I've found the cutest little spice shop that make a wonderful garam masala mix.

Here is my recipe for Chickpea and spaghetti squash curry with homemade garlic roti.

Chickpea and spaghetti squash curry

Ingredients

1 spaghetti squash
3 tbsp rapeseed oil
1 cup cooked chickpeas
½ cup red lentils
3 onions
3 garlic cloves
2 cm fresh ginger
1 red chilli
1 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato purée
1 large can coconut milk
Fresh coriander

Garlic roti

200 g spelt flour
125 ml water
1 tsp salt
2 garlic cloves
¼ tsp chilli flakes
1 tbsp rapeseed oil

Method

Cut the spaghetti squash in half, brush it with rapeseed oil and roast in the oven until tender.

Chop the onions, garlic, ginger and chilli finely, and start sautéeing the onion in oil. Once it's soft and slightly browned, add the garlic, ginger and chilli into the pan and also sautée them for a while.

Add the spices and mix them in, then pour in the coconut milk, lentils and chickpeas and let simmer. Once the lentils are cooked and you want to simmer the curry some more, scoop the flesh of the spaghetti squash out with a fork and add it to the mix.

While the curry simmers, you can prepare the bread. Knead the spelt flour with the water and salt, and let the dough rest for about 30 minutes.

Stretch small breads from it, and fry them on both sides in a hot pan until they get some frying marks. Pour garlic and oil mix onto them. I fried the garlic briefly in the oil. You can also add it raw, if you want it to be more punchy.

Serve the curry with the roti and enjoy!



I'm sharing this recipe with My Legume Love Affair #113, which is hosted by Archana from The Mad Scientists Kitchen this month. The challenge was conceptualized by Susan and hosted by Lisa.


Have a nice Sunday!

Your VegHog

19 November 2017

Laverbread scones


We had Welsh breakfast this morning. I got the inspiration and the main ingredient from my blogging friend Shaheen from Allotment 2 Kitchen. She sent me some laverbread as a going away present from Britain, and I finally got around making something with it. Laverbread is a traditional ingredient in the Welsh kitchen, and it's basically a seaweed paste. 

I followed Shaheen's recipe for these savoury Welsh Rarebit Laverbread Scones, but changed it just a little bit by using spelt flour, oat milk and ground mustard seeds. I also made a bit smaller scones. I was happy to find Welsh Cheddar in my local supermarket, which was perfect for these. These scones turned out so nice, and almost fully disappeared already, but I saved a few to take to work tomorrow. Another good thing about these is that they can be made very fast and very easily. What a great Sunday breakfast this was! Thank you so much Shaheen!

This one below is my version, but do check out Shaheen's original here as well.


Laverbread scones

Makes about 14 small scones

Ingredients

250 g spelt flour
1 tsp baking powder
50 g butter
1 tbsp laverbread
1 egg
100 ml oat milk
1 tsp ground mustard seeds
100 g Cheddar

Method

Mix the flour and baking powder and pinch the butter in. Then add half of the grated cheese intot he bowl.

Mix the laverbread, egg, milk and ground mustard seeds in a separate bowl, and combine it with the flour mix.

Roll the dough out and cut scones from it.

Sprinkle the rest of the cheese on top of the scones, and also some more laverbread.

Bake at 200 C for about 15 minutes.

Enjoy!



I'm sharing this post with Eat Your Greens that I'm hosting this month, and the challenge is co-hosted by Shaheen. It's this year's last edition, and there is still plenty of time to take part!


Your VegHog