Category Archives: Vegetarian

Danish potato & radish salad – kartoffelsalat

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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

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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

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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

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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

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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.