Category Archives: Vegetarian

Hummus

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Hummus
Serves 4
This is an adaptation of a recipe for hummus by Felicity Cloake from her series "How to make perfect ..." I found it tastes delicious without the bicarbonate of soda and just put all the ingredients in the blender. The word "Hummus" originates from the Arabic for chickpeas. Traditionally an Eastern Mediterranean dip, there are as many recipes for this dip as there are ways of spelling it. It can be served with pitta bread, flatbreads or crudité or as an accompaniment to a meal.
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Ingredients
  1. 200g dried chickpeas
  2. 6 tablespoons tahini
  3. Juice of 1 or 2 lemons
  4. 3-5 cloves garlic, crushed
  5. Pinch of cumin
  6. Salt, to taste
  7. Olive oil, to top
  8. Paprika
Instructions
  1. Soak the chickpeas in water for 24 hours.
  2. Don't rinse the chickpeas but cook them in their soaking water in a pressure cooker 30 minutes.
  3. Quick release the pressure and remove the lid. Leave to cool in the cooking liquid.
  4. Transfer the chickpeas with a draining spoon to the blender bowl, reserving the cooking liquid.
  5. Add all the other ingredients and blend well. Add some of the cooking liquid and blend to form a smooth paste.
  6. Taste for salt, garlic and lemon juice, adding more as and if necessary.
  7. Sprinkle top with sweet paprika and drizzle over some olive oil.
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Aromatic cabbage salad – hvidkålssalat

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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

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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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