Aromatic cabbage salad – hvidkålssalat

Aromatic cabbage salad

Apparently cabbage is very popular in Denmark and this dish is similar to coleslaw but without the mayonnaise. This recipe for aromatic cabbage salad combines the cabbage and dried fruit with a simple olive oil, vinegar and lemon juice dressing.

aromatic cabbage salad

INGREDIENTS:
Thinly chopped cabbage
Vinegar
Olive oil
Star anise, ground
Juice of 1/2 lemon
Salt and pepper
Dried fruit (e.g. plums, figs or prunes), chopped

METHOD:
Combine all the ingredients in a large bowl and season with salt and pepper.

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Danish potato & radish salad – kartoffelsalat

Danish potato & radish salad

Every country has a different recipe for potato salad and each household makes it their own. In this Danish potato & radish salad, the potatoes and radishes are combined with onions, chives and garlic and dressed with a mixture of sour cream or Greek yoghurt and mayonnaise.

Danish potato & radish salad - kartoffelsalatINGREDIENTS
1 kg of new potatoes, cut into chunks and cooked
Radishes (as many as you like), thinly sliced
3 spring onions or 1/2 an onion, finely chopped
1 clove garlic, crushed
1 handful of chives, chopped
2 tablespoons home-made mayonnaise
4 tablespoons Greek yoghurt/sour cream
2 tablespoons cider vinegar
salt
pepper

METHOD:
Combine all the ingredients in a large bowl and season with salt and pepper.

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Danish Vegetarian Dishes

Danish Vegetarian Dishes

Anna and Sebastian, two Danish workawayers, prepared these Danish vegetarian dishes for Sebastian’s birthday meal. I loved their idea of preparing a delicious vegetarian meal with a Danish theme but using as much of our home-grown vegetables and produce as possible. All of the dishes are vegetarian and the patties are vegan.

The main course consisted of spicy lentil patties with a Danish potato salad and a cabbage salad, along with our normal green salad and pan-fried courgettes. Sebastian made some fresh mayonnaise in advance. He some in the potato salad and added some chilli powder to the rest and thinned it down with some lemon juice for a spicy dipping sauce for the patties.

This was followed by Danish-style pancakes with raspberries and cream.

To see the recipes, click on the photos below.

Danish vegetarian dishes: lentil patties

Dried, rapid green lentils were used for these patties and cooked in advance before adding the onions and spices. The patties are actually vegan and some of the tastiest I’ve ever had.Danish vegetarian dishes: aromatic cabbage saladGround star anise and dried plums were added to this Danish-style coleslaw.Danish vegetarian dishes: Danish potato saladIn Denmark, sour cream is generally used for this potato and radish potato salad. However, as it’s impossible to buy that here, Anna and Sebastian used Greek yoghurt instead.

Self-raising flour was used for the pancakes instead of plain flour and they were lovely and fluffy. They were flavoured with ground cardamom. Once they had been cooked, they were served with whipped cream and fresh raspberries.

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Spicy lentil patties – linsedeller

SPICY LENTIL PATTIES

Danish vegetarian dishes: lentil patties

INGREDIENTS:
Use a measuring jug to measure out the ingredients. We used a mixture of walnuts and almonds for the nuts and seeds.

200ml dried green lentils, boiled until tender
100ml nuts or seeds
100ml oats
100ml flour
100ml water
2 onions, finely chopped
3 teaspoons curry powder
3 teaspoon sweet paprika
1 pinch smoked paprika or cayenne pepper
1 teaspoon garam masala
2 tablespoon lemon juice
1-2 cloves garlic, crushed
1 tablespoon soy sauce
salt and pepper

METHOD:
Mix all the ingredients together. Heat some oil in a frying pan. Make the mixture into small patties and fry on both sides until crisp and heated through. Put on a plate and cover to keep warm.

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Steamed broccoli with Asian dressing

This is a great idea for when the broccoli season starts. The salad can be served warm or cold.

INGREDIENTS:
broccoli florets
inch ginger, finely chopped
3 or 4 cloves garlic, finely chopped
1 chilli, cut into strip (remove seeds if you don’t want too much heat)
1 tablespoon sesame oil
3 tablespoons olive oil
1 tablespoon olive oil
1 lemon
1 teaspoon balsamic vinegar

METHOD:
Boil some water is a saucepan and steam the broccoli for 5 minutes.

Whisk the sauce ingredients in a bowl.

Add the florets while they are still warm.

Chickpea courgette mash

Chickpea courgette mash

chickpea and courgette mash

Chickpea and courgette mash

This recipe for chickpea courgette mash is made with the same ingredients as those used in hummus: chickpeas, garlic, tahini and lemon juice as well as the courgettes. Inspiration for it came from the courgette hummus recipe.

The important thing about growing and harvesting courgettes is to pick them when they are small before they get too big. My favourite way of preparing courgettes is to thickly slice the courgettes and then slowly fry them in a splash of olive oil before dressing with salt, black pepper, a squeeze of lemon juice and a knob of butter.

Courgettes or zucchini are low in calories and contain folate, potassium and Vitamin A. They are extremely flexible and can be prepared and eaten in many different ways (raw, boiled, fried, roast or barbecued). Interestingly enough, there is no difference between a courgette and the larger marrow, it’s simply that courgettes are harvested earlier while marrows are left to grow larger. That said, however, some species taste better as courgettes while others taste better as marrows.

In the summer when courgette production is in full swing, it’s good to find new ways of cooking courgettes. For more recipes for courgettes, check out this recipe book on Amazon: What Will I Do with All Those Courgettes?

INGREDIENTS:
courgettes, cut into 1cm cubes
400g cooked chickpeas
1 tablespoon tahini
3 cloves garlic, finely chopped
juice of 1/2 lemon
1 teaspoon cumin
olive oil
salt and pepper

METHOD:
To make the chickpea courgette mash, heat some olive oil in a frying pan and add the cubed courgette. Fry gently until they have lost all their liquid and are almost starting to brown.

Add the chickpeas, garlic and cumin and stir well for a minute or so. Stir in the tahini and lemon juice and season with salt and pepper. Heat through.

Remove half of the mixture to a bowl and blend with a stick blender. Pour back into the frying pan.

The idea is to evaporate some, most or all of the liquid depending on how dry you want it. I like to make it fairly dry so that it browns as you continue frying it.

Smoked salmon pasta

Smoked salmon pasta

smoked salmon past

Smoked salmon pasta

This pasta dish is made with smoked salmon, spinach and cream cheese. A couple of spoonfuls of the pasta cooking liquid are added to the dish at the end to moisten it slightly. The dish is then served with freshly ground black pepper and grated parmesan cheese.

INGREDIENTS:
100g pasta per person
1/2 or 1 clove garlic, finely chopped
50g spinach per person, finely shredded
50g cream cheese per person
 zest and juice of 1/2 – 2 lemons
1/4 – 1 packet smoked salmon
handful of basil, roughly chopped
salt and pepper
olive oil

METHOD:
Cook the pasta in boiling, salted water.

Meanwhile, heat some oil in a large wok. Gently soften the garlic for a few minutes before adding the spinach to wilt. Add the cream cheese and mix well to combine, before adding the lemon zest and juice. Season with black pepper.

Drain the pasta, keeping back some of the cooking liquid.

Add the smoked salmon to the sauce along with the pasta and basil. Check the seasoning and add more salt and pepper if necessary. Stir in a couple of tablespoons of cooking liquid to slacken the pasta slightly.

Serve with grated parmesan cheese.    

Vegetarian meal plan

Vegetarian meal plan

vegetarian meal plan

Vegetarian meal plan

The aim of this vegetarian meal plan is to provide some ideas for tasty vegetarian meals.  We are not normally vegetarian but have recently have been eating more vegetables. As the season progresses and we grow more and more of our own vegetables, it makes sense for vegetables to play a larger role in our meals. The criteria for a recipe to be included in the vegetarian meal plan was that it was tasty and worth cooking again.

The inspiration for this vegetarian meal plan was Hannah – a Canadian girl who came in April. The original challenge was to write a post with a 14-day vegetarian meal plan. The food varied according to what was in season and what was available. As time went by, the meal plan grew and now totals 31 meal ideas. As I discover new recipes they will be added.

vegetarian meal planThe recipe and video for how to make the garlic mayonnaise can be found here.

vegetarian meal planDAY 1: tortilla de patatas, steamed broccoli with soy sauce and sesame oil, guacamole, green salad, garlic mayonnaise.

vegetarian meal planDAY 2: spicy chickpea stew, fried eggs, red cabbage coleslaw, green salad, garlic mayonnaise.

vegetarian meal planDAY 3: vegetable cauliflower and broccoli curry, brown basmati rice, pimientos padrón, green salad.

vegetarian meal planDAY 4: fried eggs, rosti potatoes, steamed broccoli, green salad.

vegetarian meal planDAY 5: pizzas, green salad.

vegetarian meal planDAY 6: moussaka, green salad.

vegetarian meal planDAY 7: falafel, devilled eggs, kale salad, green salad, garlic mayonnaise.

 

vegetarian meal plan

DAY 8: green lentil and kale stew, coleslaw, fried eggs, green salad.

vegetarian meal planDAY 9: huevos rancheros (pinto beans and friend eggs), steamed broccoli, green salad, garlic mayonnaise.

vegetarian meal planDAY 10: spaghetti puttanesca, salad.

DAY 11: curried rice salad, fried eggs, coleslaw, green salad.

vegetarian meal plan

DAY 12: vegetarian tagine with couscous, green salad.

vegetarian meal planDAY 13: mushroom risotto, green salad, red cabbage coleslaw.

vegetarian meal planDAY 14: leek, mushroom and goat’s cheese quiche, green salad.

vegetarian meal planDAY 15: spinach and ricotta pasties, small jacket potatoes, salad.

vegetarian meal planDAY 16: Mexican meal: kidney bean stew, tortilla wraps, sour yoghurt, tomato salsa, green salad.

vegetarian meal planDAY 17: curry meal 1: dal, sag aloo, curried aubergines, brown basmati rice.

vegetarian meal planDAY 18: pumpkin risotto, steamed broccoli, green salad.

DAY 19: vegetarian chilli sin carne, brown rice, green salad.

DAY 20: pasta with tuna and tomato sauce, green salad.

vegetarian meal planDAY 21: spinach and ricotta omelette, tomato salad, cucumber and mint raita, salad.

fried polenta cakesDAY 22: fried polenta cakes, braised chard, fried eggs, tomato salad, salad.

vegetarian meal planDAY 23: rosti potatoes, sautéed broad beans, fried eggs, salad.

vegetarian meal plan

DAY 24: curry meal 2: chana masala, vegetable samosas, onion bhajis, creamy egg curry, rice.vegetarian meal planDAY 25: leek and cheese quiche, jacket potatoes, sautéed broad beans witth spring onions, green salad.

vegetarian meal planDAY 26: scrambled eggs with garlic sprouts and oyster mushrooms, fried jacket potatoes, tomato salad, green salad.

DAY 27: fennel and lemon risotto, tomato salad, salad.

vegetarian meal planDAY 28: vegetable stir-fry, egg-fried rice, salad.

vegetarian meal planDAY 29: stuffed cabbage leaves, fennel chickpea salad, tomato salad, green salad.

vegetarian meal planDAY 30: cheese and mushroom omelette, cucumber tomato rice salad, green salad.

vegetarian meal planDAY 31: pumpkin canneloni, green salad

Cucumber tomato rice salad

Cucumber tomato rice salad

cucumber tomato rice salad

Cucumber tomato rice salad

This fresh summer salad is made with brown rice, tomatoes, cucumber and mint and is dressed with lemon juice and olive oil. It can also be made with cous cous.

INGREDIENTS:
brown rice, cooked
1 cucumber, finely chopped
2 large tomatoes, finely chopped
juice of one lemon
a handful mint, finely chopped
salt and pepper
olive oil

METHOD:
Mix together all the ingredients in a bowl. Pour over the lemon juice and olive oil. Season with salt and pepper.

 

Fennel chickpea salad

Fennel chickpea salad

fennel chickpea salad

Fennel chickpea salad

In the summer when the fennel comes into season, it’s good to have a couple of recipes for different ways of preparing it. This recipe for fennel chickpea salad uses raw fennel which is dressed with lemon and olive oil. The secret is shred the fennel very finely so that it is softened, almost cooked, by the lemon juice.

Fennel has a distinctive slightly sweet taste reminiscent of aniseed. It has a number of  health benefits and is an excellent source of Vitamin C, fibre, folate and potassium.

Fennel is low in calories and has a high amount of fibre, very little fat and no cholesterol.

To prepare the fennel bulb, strip off the outer, tougher leaves. You can use the whole bulb including the delicate fronds which can be chopped and added to a salad or used to makevegetable stock.

There are a number of ways of cooking fennel and you can eat it raw, boiled or roast. To boil the fennel, cut the bulb into quarters or wedges and cook in boiling, salted water for 15-20 minutes. If you prefer, you can roast it in the oven and it will take about 40-50 minutes depending on the size of the pieces.

As well as in salads, fennel can be used in soups, as a vegetable in its own right or in dishes such as fennel risotto.

INGREDIENTS:
fennel bulbs
juice of one lemon
400g cooked chickpeas
salt and pepper
olive oil

METHOD:
Quarter or halve the fennel bulbs, depending on how large they are and shred very finely, either by hand of using a food processor. Transfer to a bowl.

Add the chickpeas and lemon juice and season with salt and pepper.

Just before serving, dress with some olive oil and mix well.