Onion and potato soup

Onion and potato soup
Serves 6
Until our own onions are ready, we need to buy them in and the other day I bought a sack of massive Spanish onions. Normally, I would use four large onions but with these ones, three were enough.
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Ingredients
  1. 3 extra large onions or 4 large onions, halved, quartered and then sliced
  2. 2 large potatoes, quartered
  3. 1 litre vegetable stock
  4. 2 teaspoons dried thyme
  5. 2 dessertspoons Greek yoghurt
  6. salt and plenty of pepper
  7. extra virgin olive oil
Instructions
  1. Heat some oil in a pressure cooker and vigorously fry the onions for 10-15 minutes.
  2. Add the potatoes, stock and salt. Put the lid on and bring up to pressure.
  3. Cook for 15 minutes and then quick release the pressure by placing the pressure cooker under the cold tap.
  4. Transfer the potato into a 1-litre measuring jug with some of the onions and stock.
  5. Blend with a stick blender.
  6. Stir in the Greek Yoghurt.
  7. Season with pepper.
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Salade niçoise – or rather just a nice salad

salade nicoise

SALADE NIÇOISE

Everyone has their own idea of what should or should not go into a salade niçoise. I wanted to prepare it with things we have to hand at the moment so this is my take on this classic dish – not so much niçoise but definitely nice.

Tuna is sometimes added but as I didn’t have any I used tinned sardines instead.

We’ve recently harvested the potatoes and so have lots of small, red-skinned ones. I cut them into bite-sized pieces and boiled them until tender.

We also have abundant green beans so I cut them into 5cm pieces and then steamed them for 5 minutes.

SALAD INGREDIENTS:
large lettuce leaves
1 or 2 hard-boiled eggs per person, quartered
tomatoes, cut into sixths or eighths depending on their size
green beans, cut into 5cm lengths and steamed for 5 minutes

DRESSING:
2 cloves garlic
2 anchovies
handful of basil leaves
4 tablespooons olive oil
½ tablespoon vinegar
black pepper
chives, finely chopped

METHOD:
On a large plate, arrange the lettuce leaves and season with a little salt.
Arrange the potatoes on the lettuce, then the beans, tomatoes and tuna. Finally arrange the eggs on the top.

Put all the ingredients for the dressing into a small container and blend well. Spoon over the salad and sprinkle over the chives.

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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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