Lime & Black Pepper Skin-On Wedges

Some of you might have had this flavour combination as chips UK crisps before, but fresh oven wedges are the perfect match for this classic New Zealand combo. Some people sprinkle theirs with parmesan cheese, but I think it takes away the bite of the pepper and masks the zesty lime.



Lime & Black Pepper Wedges
serves 2 as a side

500g potatoes, scrubbed, cut into wedges
½ lime, zest & juice
lots of fresh ground black pepper
neutral flavoured oil
sea salt

Preheat an oven to 200°C/390°F.
Prepare a baking tray.
In a large bowl,
Toss wedges in a little oil, salt and lots of pepper.
Arrange on baking tray in a single layer.
Bake 30-40 mins, or until cooked through and slightly golden.
If the wedges won't 'stand' they'll need turning after 15-20 mins.
Meanwhile, zest lime.
Cut lime into wedges.
Set aside.
When wedges are cooked, Check for seasoning.
Honestly, don't skimp on the pepper!
Serve on a large plate or in a shallow bowl.
Sprinkle with zest, and drizzle with lime juice.

Mjød: Mead

No fermenting time, so this is kind of a cheat's mead! A neutral flavoured snaps (eg. Brøndums) or brændevin works better than vodka, I only used vodka because I had a bottle that was taking up space. This works best as an apèritif as it has a relatively high level of alcohol.



Mjød
makes approx 800ml

300ml apple juice
200g honey
375ml water
250ml neutral flavoured snaps, brændevin or vodka
2 sticks cinnamon
zest of 1/2 lemon

Add all except snaps/brændevin/vodka to a large pot.
Slowly bring to a boil.
Simmer, covered, for 30 mins.
Let cool, 5-10 mins.
Add snaps/brændevin/vodka.
Stir well.
Strain into a large sealable jug or bottle.
Let cool completely before refrigerating.
Serve chilled.

Vegan Lemon Poppyseed Muffins

I'm a fairly rubbish baker and now I live in a country where it's an absolute mission to find baked goods without yeast & sugar. That means I'm having to bake a lot more, and a lot harder things than I'm used to. These are my first real foray into the world of vegan baking, and these are honestly the best thing that I've ever baked. Just don't judge them by their looks.

I actually make these with just a little stevia powder and use almond milk sweetened with agave, it leaves the lovely tang of the lemons without being overtly sweet. If you can't find almond milk you could use soy milk, you however can't use rice milk as you'll have a drier and less rich end product.




Lemon Poppyseed Muffins
makes about 15-20

450g/3 cups plain flour
3 t baking powder
2-4 tbsp sugar or sweetener equivalent
4 tbsp black poppy seeds
zest of 2 lemons
juice of 2 lemons
1 tbsp flax/linseeds
375ml/1 1/2 cups almond milk
60ml/3 tbsp sunflower or other neutral oil

Grind flax/linseeds in a mortar & pestle.
Don't worry about finely grinding them.
Add flax/linseeds, poppy seeds to almond milk.
Let stand for 30 mins.
Preheat an oven to 200°C/390°F.
Prepare a muffin tray or cases.
Mix all dry ingredients, except sugar/sweetener & zest, in a bowl.
Beat all wet ingredients, including sugar/sweetener & zest, in a separate bowl.
Very gently combine wet & dry ingredients, using a few stirs.
Don't worry about lumps.
Spoon mix evenly into muffin tray or cases.
Bake 25-30 mins or until firm to touch & slightly golden on top.
Cool on a wire rack for 5-10 mins.

Ginger Beer

This is a wonderfully refreshing soft drink! Sorry, not the alcoholic kind of ginger beer. It should keep in the fridge for a few days, if it lasts that long.



Ginger Beer
makes about 1.8L

200g fresh ginger, peeled and diced
250ml/1 cup water
1.5L sparkling water
120g/1/2 cup sugar or sweetener equivalent
60ml/2 tbsp fresh lime juice

Purée ginger, sugar/sweetener, water until as smooth as you can.
You should have around 300ml of 'concentrate'.
Put in an airtight jar.
Leave in a dry, dark place for 24-48 hours,
the longer you leave it the more fiery the taste will be.
Strain ginger mix into a large bottle or jug.
Add sparkling water & lime juice.
Stir well.
Pour into a large seal able bottle, if need be.
Chill well before serving.

If she just ate fish!

After seeing this post of Mina's, I've been inspired to actually post this photo I took about 2 months ago while in Roskilde. Sadly, this isn't the only establishment in Denmark that I've seen this. That's smoked salmon as part of a 'vegetarian brunch' just there.



I'm sick of people saying that "Danish vegetarians eat fish." Somebody who eats fish, but not meat or poultry is a pescetarian, it's a 'semi-vegetarian' diet. No classification of a vegetarian eats fish or poultry, they are still animals. A well-known restaurant in Tivoli once told my husband that it would be easier if "she just ate fish" after he rang them to ask if they could do anything for me as a vegetarian.

I feel so incredibly sorry for any vegans in Denmark. Vegetarianism is no longer some kind of marginalised diet or fad. Oh Denmark you've got so far to go!