Amager Vegetar

Cloudberry Jam - without sugar

2011-12-10T13:55:00.007+01:00

Cloudberries (D:multebær S:hjortron N:multe/molte) are very popular in the Nordic countries, not so much in Denmark however. Back in Australia I used to buy Swedish cloudberry jam at a Nordic store (NO, NOT IKEA). Cloudberries have a lovely tartness, and as such make a great alternative to marmalade. While citric acid is optional, it means that your jam will last longer, so I recommend using it.

Cloudberry Jam - without sugar
makes approx 200ml

250g cloudberries, fresh or frozen
1 tbsp agar flakes
50ml/2 1/2 tbsp xylitol
100ml water
1 t citric acid (optional)
1/2 tbsp rosewater essence (optional)

In a small pot,
lightly mash up berries.
Add water, xylitol, agar flakes.
Stir very well.
Heat very gently over med-low, stirring often,
15- 20 mins or until a runny jam consistency.
Turn off heat.
Add rosewater essence & citric acid.
Stir well.
Spoon into sterilised jar/s.
Refrigerate without lid/s until cool & set like jelly.
Put lid/s on.
Keep refrigerated.
Keeps for at least 6 weeks.

Warm Romanesco & Lentil Salad

2011-12-10T13:45:00.003+01:00

We were hoping to be able to get a better picture in natural light, but we've had no such luck :(

Our aim was to create a side dish that shows off the Romanesco. It seems a shame to hide such an amazing vegetable in something like a gratin.

Warm Romanesco & Lentil Salad
serves 3-4 as a side

800ml+ water
150g dried puy lentils (or other green or brown lentils)
400g romanesco
2 eschallots/shallots, diced
3 L cloves garlic, crushed
60ml/3 tbsp red wine vinegar
4 tbsp sun-dried tomatoes, finely chopped
1 1/2 tbsp fresh rosemary, chopped

Boil lentils in water, 15-20 mins or until tender.
Make sure lentils are always covered by water.
Drain. Set aside.
Meanwhile,
Steam romanesco 10-15 mins.
Gently break into florets (xmas trees!).
Set aside.
In a pan with a little oil,
Cook eschallot/shallot, garlic until soft.
Add tomatoes, rosemary. Stir.
Cook about 3 mins.
Add lentils. Stir.
Cook about 3 mins.
Add vinegar. Stir.
Check for seasoning.
Add romanesco.
Very gently stir as to not break up florets.
Cook med heat 5-10 mins or until heated through.
Serve while hot.

Apologies.

2011-12-07T15:50:00.004+01:00

Please accept my apologies for having not posted for some time. I have so many things waiting to be posted, but it's that time of year where there is never enough natural light to take a decent enough photo :'(

Round-Up

2011-10-09T14:31:00.002+02:00

I've been meaning to post about a few things, but none of them were enough to warrant their own posts. So here's a round-up of a few bits and pieces.

Firefly Restaurant

(Ratatouille with Mushroom Polenta --- Chole Chaat)

When a new vege or vege friendly place opens up near by we have to investigate. This place opened about a month ago. It's straight across the road from the new Torvehallerne (Food Markets) near Nørreport Station, so it's got a great location. It apparently turns into a 'night club' after the dinner service. This place seems to be the type of vege eatery that Denmark needs, with a modern, fairly minimalist interior & a menu that can appeal to both veges and non-veges alike. The food wasn't mind-blowing, but it was satisfying. I'll be going back soon to try out more of the menu and see how it's going after being open a little longer. I'm afraid we are both a little worse for wear after a late night so this is a pretty piss-weak review. Sorry.

Firefly - Frederiksborggade 26, 1360 Copenhagen K

International Vegetar Dag, Kbh

October first was International Vegetarian Day. The Danish Vegetarian Society, Aarstiderne, Naturli' and many other businesses and eateries took part. Sadly, I had a job trial to go to in the morning, which ended up lasting most of the day so I was only able to be around for the last hour. That meant that we missed out on a lot of the fun (food tastings). Mikkel was really excited about getting a free apple, as you can see. From other people's blogs (check Jens Drejer's post here) it seems like it was a charming affair so I'm pretty miffed that I couldn't be there earlier.

Aarstiderne Dogmekassen
While at International Vegetar Dag we (finally) signed up for an aarstiderne box. We went for the dogma box because we are not wusses in this house. We like to be challenged with some less common ingredients. So far we've been enjoying working out what to do with a romanesco from our first box. Aarstiderne (The Seasons) deliver organic produce, mainly Danish, directly to your door. They also include a recipe pamphlet each delivery.

Ekko Gourmet

I can't have yeast or sugar so that rules out most vege ready-meals for me. Urtekram products are what you most often find here in Denmark, and while I love them for plenty of things, I really hate them for adding yeast and sugars to a lot of their products. I bought these Ekko gourmet frozen vege nuggets & burgers on a trip to Malmö - they are free from yeast & sugar (except the à la Lindström burger), wheat free, soy free & vegan - and they are fantastic! Full of flavour, great texture, fairly cheap... I'm very anxiously awaiting their arrival in stores on the other side of the Øresund, but in the meantime I'm going to Malmö to stock up.

(You can most definitely buy Ekko gourmet in Astrid & Aporna & Maxi ICA)

Der kommer en vegetar til middag

(A vegetarian's coming to dinner) ...or maybe not. Scariest cookbook I've ever seen. It sounded so promising from the description at the library. Its aim seems to be making cooking for a vegetarian less daunting for the average 80s Dane. Mission failed.

And who chops their cucumbers without a chopping board anyway?

Vegetarisk Kogebog (1918)

From a really bad vegetarian cookbook to a really amazing one. This is a DANISH vegetarian cookbook from 1918 (a revised edition, even), it even calls for the mind-blowing ingredient 'agar-agar' in several recipes. I promise to share more from this at a later date. Denmark has no history of vegetarianism say you? Sit on it, says I.

Fiery Ginger Cordial

2011-09-27T12:23:00.001+02:00

I love all ginger drinks imaginable, especially ginger beer. It's almost a space mission to find ginger beer here though, let alone a sugar-free one. I've posted a ginger beer recipe before, but this one is for those with a love of fire!

It's great for making a fiery Dark & Stormy. We're almost out of Sailor Jerry rum though. We'll have to make another trip southwards, oh darn!

Fiery Ginger Cordial
takes 1 hour 30 minutes
makes approx 400ml

100g fresh ginger
2 cloves
1 juniper berry
1 stick cinnamon
1 heaped tbsp dried ginger
zest of 1 organic lime
125ml/1/2 cup xylitol
juice of 1 lime, about 30ml
1 t citric acid
500ml water

Put dried ginger, juniper, cloves, cinnamon, xylitol, zest in a small pot.
Grate half the fresh ginger over pot, to catch the juices.
Add water. Stir well.
Cook over med-low heat for 20 mins, stirring occasionally.
Turn off heat.
Grate remaining ginger over pot.
Add lime juice. Stir well.
Cover pot.
Leave to infuse for 1 hour.
Stir through citric acid.
Strain into sterilised bottle.
Keep refrigerated.
Lasts up to 1 week.

• Mix with sparkling/soda water to make ginger beer
• Use as a mixer in cocktails

Oven-Dried Cherry Tomatoes

2011-09-24T17:41:00.005+02:00

500g of cherry tomatoes seems like quite a bit, but after 10 or more hours in the oven it won't be. I think I might try starting with 1kg next time. If you look closely at the photo you'll see that over half of the jar is already gone!

Citric acid should be easily obtainable from a large supermarket, if you can't find it there, try a health food or home-brew shop. It will help it keep for longer. It should keep for 4-6 weeks in the fridge.

The time the tomatoes will take to dry out depends on your oven and the tomatoes themselves so the time given is an estimation. Yours may need more or less time.

Oven-Dried Cherry Tomatoes
takes 10 hours +/-

500g cherry tomatoes, washed, halved
20ml/1 tbsp red wine vinegar
100ml + olive oil
1/2 t salt
1 t dried marjoram
1 t dried oregano
1 t dried rosemary
1/4 t citric acid

Preheat an oven to 80°C/175°F.
Line a baking tray with baking paper.
Gently coat tomato halves in salt, 1 tbsp oil & vinegar.
Place tomatoes on tray cut side up.
Bake 5 hours.
Turn tray around.
Bake another 5 hours, or until completely dried, but not burnt!
Mix together 100ml oil, oregano, rosemary, marjoram, citric acid & a little salt and pepper in a small jug.
Place tomatoes in a sterilised jar.
Pour over oil mix.
If need be, add more oil until tomatoes are completely covered.
Store in the fridge.

P.S. I know I was all talk about ration-inspired recipes, but as things sometimes go, the last few didn't work out. Maybe it'll be revisited in the future.

Carrot Fudge

2011-09-14T19:41:00.005+02:00

So, we're back from our trip and are now broke. In the spirit of not having anything, and having developed a love for a TV show hosted by a pair referred to as The Supersizers, I'll be featuring some fantastic (or not ?!) British WWII Ration recipes. Albeit with some modern updates.

This carrot fudge was a typical treat. Carrots were a bountiful substitute for fruits and sweets. Originally it was made with only orange essence or a little squash, so this version is sweeter than the original, and I'm afraid that it only just counts as sweet. Think of how much of a shock the original must've been! I suggest adding a few tablespoons of a liquid sweetener, eg. agave syrup or honey, when you add the orange juice, if you feel that you may be shocked by the lack of sweetness!

Carrot Fudge
makes approx 12 squares

140g carrots, scrubbed, finely grated
100ml orange juice
140ml water
1 tbsp agar flakes

Put carrot & water in a small saucepan.
Cook gently over med-low heat for 10 mins.
Add orange juice.
Cook a further 5 mins.
Turn heat down to low.
Add agar flakes, Stir well.
Cook gently, stirring often, until flakes have dissolved.
Pour into a flat rectangular container, around 500ml size.
Leave to cool for 10 mins.
Place in fridge to set.
When set, Cut into small squares.
Keep in the fridge.

Great Southern Land

2011-06-16T15:58:00.002+02:00

We're off to fly south, far south, to Australia. Not sure how much time I'll get to update this here blog over the next few months. I'm quite excited to just be back and catch up with everybody after being on the biggest and longest roller coaster ride of my life these past two years. I guess you'll all just have to wait and see what happens, but one thing is for sure, I'll be showing off all my grocery goodies on our return from the world's largest island to this here rather petite island.

Gigantes Plaki: Greek Giant Baked Beans

2011-05-28T12:20:00.004+02:00

You might have guessed that I've got a bit of a thing for Greek food. Gigantes are a type of Greek giant white bean, impossible to find so far North, but lima/butter beans are more than adequate for this recipe.

This would usually be made with fresh dill, but one day I couldn't find any fresh dill so decided to substitute dried dill. According to my husband it tasted a lot better with dried dill. He's my final taste-tester so dried dill it is. Use a really small bunch if you'd like to use fresh.

Gigantes Plaki
serves 2 as a main

700g gigantes or lima/butter beans, cooked (about 350g dried)
OR x 3 400g tins, drained & rinsed
500g tomato passata
2 stalks celery, diced
1 L onion, diced
3 cloves garlic, crushed
40ml/2 tbsp tomato paste
30ml/1 1/2 tbsp white wine vinegar
2 bay leaves
1/2 t chili flakes
1 1/2-2 tbsp dried dill
1 S bunch flat-leaf parsley, chopped
150ml vegetable stock
olive oil, preferably Greek

Preheat an oven to 175°C/345°F.
Oil an oven dish approx 20 x 30cm, 6cm deep.
In a pan over med-low heat,
Sauté bay leaves, onion, garlic, celery in oil.
When onion is soft,
Add tomato paste, chili, vinegar, passata.
Stir well.
Cook 20 mins over low heat.
Add parsley, dill, stock, beans.
Stir well.
Check for seasoning.
Add to oven dish.
Cover dish with foil or lid.
Bake in oven 30 mins.
Uncover dish.
Turn up heat to 220°C/430°F.
Bake 15 mins or until top has started to dry out.
Try to remove bay leaves before serving.

Ramsons Pesto

2011-05-05T12:49:00.012+02:00

Ramsons is a type of green leaf wild garlic, related to chives. It's generally found throughout the Northern half of Europe. It's first evidence of human use is from a mesolithic settlement in Jutland. You generally have to go foraging for it yourself if you want it fresh as it's just started to undergo a revival in recent years, but I have seen it for sale in Føtex this week.

I've heard Claus Meyer call rapeseed oil the olive oil of the North - Yes, I do know he's somewhat of a pretentious git. I don't know how much he is aware that rapeseed oil, better known as canola oil to most English speakers, is actually a Canadian product. Wild rapeseed contains the toxin erucic acid and experimentation in Canada in the 1970s produced a rapeseed that was safe for human consumption. The name Canola comes from Canadian oil, low acid. It also sounds nicer than rapeseed oil.

Tusind tak for ramsløg, Rasmus!

Ramsons Pesto
makes about 100ml

40g fresh ramsons leaves
zest of 1/2 lemon
15 whole almonds
3 tbsp/60ml rapeseed oil
sea salt
black pepper

Wash ramsons well.
Process almonds until roughly ground.
Add zest, ramsons.
Process until roughly chopped.
Add oil little by little until desired consistency.
Season with salt and pepper.

Aromatic Orange Bitters

2011-04-20T15:13:00.005+02:00

And so the theme continues...

I really like an aromatic bitters, like Angostura Aromatic, but I intended this bitters recipe to also have a slight orange aroma. I set about to basically combine, in my opinion, the best parts of an aromatic bitters and an orange bitters. Of course there is minimal colouring when you put this bitters into a drink, this is because it hasn't been loaded with colourings like a bought bitters would be. I'm going with calling this Aromatic Orange Bitters solely to irritate some mixologists and mixed drink nazis. It should keep for up to a year.

Aromatic Orange Bitters
time 20 days+ - makes approx 500ml

1 organic orange, peel
1 organic lemon, peel
2t coriander seeds
2t caraway seeds
10 whole cloves
4 sticks cinnamon
350ml vodka
150ml water

Remove peel from orange & lemon with a vegetable peeler,
be careful not to get any of the white pith.
Place all, except water, in a sterilised 700ml pickling jar.
Seal tightly.
Leave in a cool, dark place for 10 days -
Shake the jar every day.
After 10 days, Remove spices & peels.
Place them in a small pot.
Add water to pot.
Cook pot over medium-low heat for 5 minutes.
Add to jar. Stir. Seal tightly.
Leave to infuse for at least 10 days -
Shake the jar every day.
(Leave for more than 10 days for a stronger flavour)
Strain. Discard solids.
Pour into sterilised bottle/s.

and now the drink...

Lemon, lime & bitters is an immensely popular drink in Australia, where it supposedly originates from. Apparently amongst Australian golfers it became a custom to have a refreshing lemon, lime & bitters after a round. There's also the equally popular soda, lime & bitters which is just using soda (sparkling) water instead of lemonade. Upon travelling outside of the great southern land I was surprised to have not encountered either of these drinks anywhere even though all the ingredients are readily available.

Lemon/Soda, Lime & Bitters
serves 1

20ml homemade bitters (5 dashes bought)
1/4 lime OR
15ml lime juice cordial
lemonade OR
soda (sparkling) water

Roll the bitters around a 300ml tall/highball glass,
making sure to get all over the inside.
(This means it will mix itself)
Gently squeeze in the lime juice, or pour in cordial.
Fill up with lemonade or soda (sparkling) water.
Garnish with the piece of lime.

Orgeat Syrup with Xylitol

2011-04-17T16:36:00.003+02:00

You should all start to notice a theme in the next few posts, mixed drinks might be a burgeoning interest of ours. A drinks cabinet can be a very scary place for the sugar conscious. A purchase of some much lusted after tiki mugs in a far away, magical city known only as Stockholm requires the making of beverages to put in said tiki mugs. So where do you find those little extras, ikke tilsat sukker, that you need to make some divine drinks?

Orgeat syrup is most famously used in the classic tiki drink, the Mai Tai. It is basically emulsified almond oil and water so imagine a type of liquid marzipan. You can also use it in coffee, other drinks and desserts. Because there is no sugar in this recipe it is very fluid and appears more milky. If you have a real sweet tooth feel free to add a little more xylitol. This recipe should be refrigerated and will last up to a month if not longer.

Orgeat Syrup with Xylitol
makes approx 450ml

150g peeled almonds, chopped
50ml/2 1/2 tbsp xylitol
400ml water, preferably filtered
50ml vodka
20ml/1 tbsp rose water essence

Process almonds until roughly ground.
Add water, almonds, xylitol to a pot.
Bring to boil.
Turn off heat.
Cover pot.
Leave overnight - or at least 12 hours.
Strain through cheesecloth or similar.
Discard solids.
Stir in vodka, rose water essence.
Pour into sterilised bottle/s.
Keep refrigerated.

and now a few drinks..

Today's Trader Vic Mai Tai*
serves 1

30ml gold rum
30ml dark rum
30ml triple sec/cointreau
15ml lime juice
15ml orgeat syrup
garnish: fresh mint, pineapple..

Shake all in a shaker with ice.
Strain into glass over crushed ice.
Garnish with mint and/or fruits.
Serve with a straw.

*may or may not be the modern Trader Vic's recipe.

Momisette
serves 1

45ml pastis
15ml orgeat syrup
water or sparkling water

In a tall 300ml (Collins) glass,
Add pastis & orgeat.
Fill with ice.
Top up with water or sparkling water.

Pumpkins

2011-04-06T17:04:00.003+02:00

Pumpkins aren't that common in Denmark.

Pomegranate Balsamic Vinegar

2011-03-29T19:42:00.003+02:00

Out on a shopping trip we came across this divine pomegranate balsamic vinegar, but it was 25kr/$4.70 per 100ml. That's a steep price for an unemployed and a student. We managed to turn out 250ml for 25kr. Much better.

Pomegranate balsamic vinegar is perfect for dressings, desserts and anywhere you would use balsamic vinegar, either white or traditional. It should keep for about 6 months.

Pomegranate Balsamic
makes approx 250ml

1/2 pomegranate, seeds only
250ml white balsamic vinegar

Place seeds in a sterilised 500ml pickling jar.
Using a spoon, slightly bruise the seeds.
Cover with white balsamic vinegar.
Stir well.
Seal jar tightly.
Place jar on a warm window sill for 10 days.
Strain.
Discard solids.
Pour into sterilised bottles.
Store in a cool, dark place.

Revithia: Greek Baked Chickpeas

2011-02-21T16:34:00.002+01:00

Chickpeas are an often overlooked legume, but in the ancient world they were an absolute staple. More 'modern' thoughts about cookery and ingredients focus on animal flesh, and as such legumes are thought of as 'hippie food' or at best filler. Perhaps amongst the slightly more cultured chickpeas may be viewed as only good for hummus.

This dish is said to have it's origins in ancient Greece. Traditionally it would be cooked overnight in the village baker's oven. Sometimes it is saucier, in line more with a soup, but I personally like mine drier. You can serve this is as a main or a side. If you're like me you could probably eat the whole lot all by yourself.

"Cicero's cognomen, or personal surname, comes from the Latin for chickpea, cicer. Plutarch explains that the name was originally given to one of Cicero's ancestors who had a cleft in the tip of his nose resembling a chickpea. However, it is more likely that Cicero's ancestors prospered through the cultivation and sale of chickpeas."

Revithia
serves 2-3 as a side

450g chickpeas, cooked or tinned (x2 400g tins, drained)
1 XL onion, halved & thickly sliced
4-6 cloves garlic, very roughly chopped
2 bay leaves
1-2 t dried savory, or dried marjoram (if can't find savory)
1-2 t dried rosemary
1 t dried parsley flakes
4 tbsp/80ml olive oil, preferably Greek
4 tbsp/80ml water
1 lemon, juice only

Preheat an oven to 150°C/300°F.
Place chickpeas, oil, water in a large oven-safe dish.
Add bay leaves, savory/marjoram, rosemary, parsley, garlic, onion.
Season with salt & pepper.
Stir well.
Cover dish with lid or foil.
Bake for 90-120 mins.
Remove from oven.
Leave to cool with lid/foil on for 5-10 mins.
Add lemon juice.
Stir well.
Remove bay leaves, if you like.
Serve immediately.

Dark Chocolate & Raspberry Raw Cake with Runny Vanilla Cream

2011-02-13T12:52:00.006+01:00

One of the joys of raw cakes is that you can make it entirely the day before and not have to worry about it tasting like it was made yesterday.

If you aren't worried about using entirely raw ingredients feel free to use non-raw agave syrup, unsweetened cocoa powder, vanilla extract instead. Lecithin granules, psyllium husks, cocoa butter, coconut oil should be easily obtainable at most health food stores. Here in Denmark you can buy psyllium husks in Føtex & Bilka - HUSK psylliumfrøskaller. You can also buy coconut oil & agave syrup in Irma, Føtex & Bilka. For lecithin granules (lecithin granulat) & cocoa butter (kakaosmør) I suggest asking in your nearest health food shop or ordering online through rawandmore, those in Copenhagen can get a pick-up service from their other store on Istedgade.

Dark Chocolate & Raspberry Raw Cake w Runny Vanilla Cream
prep & 'cook' around 5 hours
serves 6-8

BASE:
120g pitted dates
1 tbsp cocoa butter
1 tbsp coconut oil
60ml agave syrup
2 t vanilla powder
4 tbsp (raw) cocoa powder
60g brazil nuts, soaked in water 2 hours & drained

FILLING:
180g cashews, soaked in water 2 hours & drained
70ml agave syrup
1 tbsp lecithin granules
2 tbsp coconut oil
100g raspberries, if frozen; thawed & drained
1 t psyllium husks

CREAM:
50ml water
2 t vanilla powder
60ml agave syrup
1 1/2 tbsp lecithin granules
30g almond pieces

fresh mint or lemon balm (to garnish)

In separate bowls, soak brazil nuts & cashews in water for 2 hours.
Line a 20cm or two 10-12cm spring form cake tin/s with baking paper.

BASE:
In a processor or blender,
Blend all ingredients until well mixed & roughly chopped.
Using a spoon, press down base into bottom of spring form/s.
Make sure that it is even & tightly packed.
Freeze 1 hour.

FILLING:
Purée cashews, agave, lecithin, coconut oil.
Add raspberries.
Purée until smooth.
Add psyllium husks.
Purée until mixed through.
Pour or spoon into spring form/s over base.
Make sure it is even and tap out any air bubbles.
Freeze 1 hour or until completely set.
1 hour before serving, remove from freezer.
Carefully remove sides of spring form/s.
Leave to thaw, if it's warm thaw it in fridge.

CREAM:
Purée all until smooth, creamy & pale yellow.
Leave covered in the fridge to thicken slightly, about 30 mins.

Slice cake.
Garnish with fresh mint or lemon balm.
Serve with a dollop of the cream.

ANZAC Biscuits - vegan, sugarless

2011-01-26T17:15:00.007+01:00

HAPPY AUSTRALIA DAY!

Celebratory biscuits for the vegan and sugar conscious amongst us. This recipe makes a softer biscuit than what my sugared recipe does. Xylitol is more commonly called birkesød in Denmark and is readily available in selected Matas and health food stores.

ANZAC Biscuits - vegan, sugarless
makes about 15

1 cup/90g rolled oats
1 cup/90g dessicated coconut
1 cup/150g plain flour
8 scoops 100% extract stevia powder OR
1-2 tbsp xylitol
1/2 cup/125ml agave syrup
1/2 cup/125ml neutral vegetable oil
1 t bi-carb soda
40ml/2 tbsp boiling water

Preheat oven to 160°C/320°F.
Line a large baking tray.
In a large bowl, Add flour, coconut, oats, stevia/xylitol.
Mix well.
In a large jug, Stir together oil & agave.
In a small jug, gently stir together bi-carb soda & water.
Stir together bi-carb soda & water and oil & agave.
Make a well in the centre of the flour, coconut, oats, stevia/xylitol.
Pour in oil, agave, bi-carb soda, water.
Mix gently until combined.
With well floured hands, Take 1 tbsp of mix and gently make a ball.
Place on lined baking tray, flatten with back of a spoon.
You may need to flour the spoon if mix is too sticky.
Repeat with remainder of mix.
Leave 5cm/2" between each as they spread out.
Bake about 10 mins, or until golden.
Watch closely as they burn easily.
They will be soft, but will harden when cool.

Thylacinus cynocephalus; Tasmanian Tiger
'The Mammals of Australia' (1863) John Gould

Poffertjes: Little Dutch Pancakes

2010-12-21T17:26:00.002+01:00

Poffertjes are a Dutch treat, think little fluffy pancakes shaped like flying saucers. Poffertjes are very similar to Danish Æbleskiver. A special pan is needed to make them and unsurprisingly they are the same as an æbleskiver pan, but a little shallower. I first had Poffertjes several years ago at a tiny Dutch 'fast food' stand outside a supermarket in my hometown of Sydney.

Poffertjes
makes approx 25-30

1 3/4 cup/250g flour
1/2 t bi-carb soda
1 L egg
400ml milk or soy milk
1 1/2 t vanilla extract
vegetable oil

Sift flour, bi-carb soda into a large bowl.
Make a well in the centre.
Lightly whisk egg, milk, vanilla in a separate bowl.
Add egg, milk, vanilla to flour, bi-carb soda.
Whisk 2-3 mins, or until batter is light & fluffy.
Heat pan over low-med heat.
Place a few drops of oil into each hole.
Spoon batter to fill 3/4 of each hole.
When bubbles start to appear and the top is set.
Flip with a spoon or knitting needle.
Cook 2-3 mins.
Place on paper towels to drain.
Serve warm.

Poffertjes can be served with:
• butter & icing sugar
• berries & whipped cream
• sugar & fresh lemon wedges

Cocoa Cashew 'Ice Cream'

2010-12-21T13:07:00.006+01:00

Here in Denmark we don't get fancy things like Booja Booja 'Ice Cream'. We have to make our own 'ice cream'. Don't be fooled by the simple directions and the whopping 4 ingredients, this is deliciousness personified or something.

Cocoa Cashew 'Ice Cream'
makes 400-450ml

1 cup/150g raw cashews, soaked in water overnight
2 tbsp unsweetened cocoa powder
3 tbsp/60ml agave syrup, or fluid honey (if not vegan)
5 tbsp/100ml water

Drain cashews.
Lightly purée cashews.
Add water.
Purée until almost smooth.
Add agave/honey & cocoa.
Purée until well mixed & as smooth as desired.
Pour into a 500ml sealable container.
Freeze for at least 6 hours.
You may need to let the 'ice cream' soften before serving.

Café Affenbrot - Lübeck, Schleswig-Holstein, Germany

2010-12-20T17:35:00.010+01:00

This is the last review. The recipes will resume sooner than you might think...

You don't need any specific reason to go to Lübeck because it is just such a beautiful city. So it's just brilliant that Café Affenbrot is in Lübeck. It's 'the vegetarian bistro café' and yes it does have some vegan options, plus they also have Fritz Kola!

Café Affenbrot is slightly hidden at the very end of Innenstadt away from the bustle of the central shops & restaurants. It is always busy and is popular with everyone - families, students, retired couples.. And they do have an English menu.

Each time we eat here it gets better and better. There's nothing too flash on the menu, but it is all done very well. The atmosphere is really cheery, the staff are lovely and the prices are very fair. If we're even in the vicinity of Lübeck we stop here to eat.

Café Affenbrot
Kanalstraße 70
23552 Lübeck
Germany

Ons - Eindhoven, Netherlands

2010-12-15T19:31:00.010+01:00

We drove to England from Denmark - we thought that we could make it in 2 days, but sometimes unforeseen delays happen. For us it was German inefficiency. While roadworks must happen, who plans to have simultaneous roadworks on 98% of major roads and highways over an almost continual 300km? We had aimed to reach the Netherlands by the first night but only ended up in Minden, Germany. This delay meant that we ended up in Eindhoven around lunchtime the following day. We walked around for awhile trying to find a nice looking place that was open on a Monday. The food gods were smiling on us that day. Ons is that great a place that we deliberately made Eindhoven the stop for the first night of our drive back to Denmark. On our second visit to Ons it was almost like the food gods were peeing gold on us.

You should be able to see how packed this place was on a Friday night. We had to wait for a table at 9pm. If you happen to visit this place and must wait for a table, I suggest you do. Ons has an English menu, however they didn't the night we were there as they had just changed their dinner menu. Their menus are loaded with vegetarian options, a whopping 5 vegetarian main courses. I'm afraid that I couldn't work out the menu well enough to say if they have vegan options.

The photo above is of the most amazing vegetarian burger in existence, possibly. It is 'Ons eigen vegetarische burger van quinoa, wortel, feta en walnoot, geserveerd met salade en frites'. Which means, Ons own vegetarian burger of quinoa, carrot, feta & walnut. Served with salad and chips. It was not just the tiredness and hunger after having been on the road since 7am, this is possibly the greatest vegetarian burger in existence.

For those that way inclined, my dear husband had 'Zeeduivelmedallions met witte reuzenbonen, tomatencoulis en verse munt, geserveerd met pandanrijst' that's monkfish medallions, literally sea-devil in Dutch, with butter beans in a tomato coulis with mint. Served with rice. He says that it was formidable.

Ons has some really friendly and very helpful staff, their food is divine, its location next to St Catharina Church is very central and their prices are nowhere near bank breaking.

Again, excuse the photos.. we only had a camera phone on us.

Ons
Kerkstraat 16
5611 GJ Eindhoven
Netherlands

Chequers Bistro - Pewsey, Wiltshire, England

2010-12-15T18:33:00.006+01:00

This place was in our English 'hometown'. It's situated just up the street from the wonderful statue of the great King Alfred, which was almost visible from our bedroom window. We must have ate here over 5 times, quite a feat when your husband is off working in London and away for 13 hours each weekday. I'm afraid that this place is only vegetarian friendly, which is unfortunate as that meant that we couldn't take our vegan friends who'd helped us so much.

There is always at least 4 vegetarian options on their menu, and for a place in a small town, that's superb - however it is the UK and they are leaders in being vegetarian & vegan friendly. I had the Baked Stuffed Avocado several times, baking an avocado had never occurred to me before. It is a wonder to behold.

Chequers has a nice menu of café classics with a few surprises. Of course you can get a few quintessentially English dishes - eg. Fish & Chips, if you're that way inclined. Prices are more than fair, the staff are lovely and the food's always good.

Apologies for the not so perfect photos, we'd forgotten the camera so had to make do with the camera phone.

Chequers Bistro
The Little Arcade
High Street
Pewsey, Wiltshire SN9 5AF
England

The Porter Pub - Bath, Somerset, England

2010-12-03T14:48:00.006+01:00

In lieu of recipes of late, I'm going to be giving you wonderful pub and café suggestions. First up... The Porter Pub in Bath. This place was the best find of our 3 odd months in England, and we just stumbled upon it. It's a vegetarian & vegan pub that serves up boutique beers. If there was ever a place that screamed Bri & Mikkel (that's my husband), this is it.

I generally hate wanky pub/café/restaurant reviews so I'm leaving my review as just this - scrumptious beers, delicious food, fair prices, great location.

Mikkel had the Creamy Mushroom Pie with Mash and Caramelised Onion Gravy (vegan), and I had the Grilled Halloumi with Salads of the Day. Both are thoroughly recommended.

The Porter Pub
15 George Street
Bath, Somerset BA1 2EN
England

NYDANSK!

2010-11-23T15:45:00.004+01:00

I have been perfecting many Danish recipes for this here blog of late - Honningkage, Æbleskiver... but in light of the recent changes in Danish Immigration Policy (like it wasn't bad enough before) spearheaded by Dansk Folkeparti, I thought err... NO. Although to be more accurate my head said "Nah fuck yas!" Well, I was born a working class Australian.

All further food posts on this blog will be labelled 'nydansk'.

What is 'nydansk' cuisine?
Nydansk cuisine embraces ingredients, techniques, dishes and takes inspiration from ALL corners of the globe. There are virtually no boundaries with nydansk. Think: spices, vegetarian and vegan options, 'exotic' fruits and vegetables... cakes and biscuits that you don't share.

While you are revelling in nydansk cuisine, don't forget to attend your local KÆRLIGHED UDEN GRÆNSER/LOVE WITHOUT BORDERS protest demonstration on the 8th of December - and treat yourself to a shawarma with lots of chili afterwards.

click wherever is closest to you to be taken to demonstration info
KØBENHAVN/COPENHAGEN - ÅRHUS/AARHUS

KÆRLIGHED UDEN GRÆNSER - LOVE WITHOUT BORDERS

2010-11-18T14:34:00.014+01:00

It's not very often that I find myself so incensed by something that I can barely put together a coherent sentence about it. So I won't. I will just say that this affects the rest of my life and countless other peoples too. I've already been kicked out of Denmark once this year - it's my first year of married life and that happiness is overshadowed by an immense fear of being separated from my husband. We've already spent many years on opposite sides of the globe - we've done our time!

Apparently, this is happening and I would love for you to take part, I cannot as I'm still in exile in England.

DEMONSTRATION 8. DECEMBER KL 16-18 I KØBENHAVN.
Arrangeres af Initiativer Kærlighed uden grænser.
Kontakt: kaerlighedudengraenser@gmail.com

That is:
Protest Demonstration in Copenhagen, 8th December, 4pm-6pm.
Contact: kaerlighedudengraenser@gmail.com

Please follow their facebook page (click here) for more information and to show your support.

Med venlig hilsen,
Bri

Mixed Berry Pufflings

2010-10-19T16:48:00.009+02:00

I'm intending to do a whole collection of other things you can make in an æbleskiver pan. According to our brand new scanpan æbleskiver pan (Mange tak, Momse!) packaging the English 'translation' of æbleskiver is puff dumplings but, pufflings sounds much better, no? If you're confused about what æbleskiver are, see this link.

100% pure extract stevia powder is incredibly sweet and generally comes with it's own scoop. If you wish to use a different type of stevia powder or sweetener you'll need to follow the packet directions for the equivalent of 2 tbsp of sugar.

Mixed Berry Pufflings
makes approx 18-20

125g/1 cup wholemeal spelt flour
250ml/1 cup soy milk
20ml/1 tbsp lemon juice
7 scoops 100% pure extract stevia powder
OR 2 tbsp icing sugar
150g/1 cup whole mixed berries
1/2 t bi-carb soda
1 t agave syrup
OR 2 t liquid honey (if not vegan)
2 t neutral vegetable oil

In a jug, Stir lemon juice through soy milk.
Leave to stand for 5-10 minutes.
It will curdle, so don't worry if it's lumpy and smells.
Lightly purée the mix berries.
Add stevia/sugar, agave/honey & oil to the berries.
Stir well.
In a large bowl, Sift flour & bi-carb soda.
Add soy milk & lemon juice.
Stir until large lumps are gone.
Add the berries, stevia/sugar, agave/honey & oil mix.
Stir gently until combined.
Over low heat, warm your æbleskiver pan.
Place a few drops of neutral vegetable oil in each hole.
Spoon mix into each hole until almost full, approx 1 tbsp each.
When the top seems to have almost completely set,
Flip with a spoon, or more traditionally a knitting needle.
Cook until a dark golden brown.
Repeat with remainder, remembering to oil between batches.
Drain on paper towels.
Serve warm.

Red Nut Spread

2010-09-22T20:36:00.004+02:00

Surprisingly I'm yet to suffer a nervous breakdown. Cooking is helping to keep me a bit sane.

This can be a dip, spread, vegan pâté....
Keeps refrigerated for up to 3 days.

Red Nut Spread
makes approx 2 cups

50g walnuts, soaked in water overnight
50g sundried tomatoes in oil (or soaked for 1 hour), drained
100g pine nuts
1 tbsp chopped parsley
1/2 tbsp dried thyme
1/2 tbsp dried chives
3 tsbp/60ml olive oil
3 tbsp/60ml lemon juice

Place walnuts, pine nuts, tomatoes in a processor.
Purée until a rough paste forms.
Add herbs, oil, lemon juice.
Purée until combined.
Season with salt & pepper.
Serve immediately, or refrigerate until needed.

Cinnamon Toasted Muesli

2010-09-22T20:15:00.005+02:00

For anybody wondering my own food allergies and intolerances are peanuts, sulphites, yeast and sugar. The last two being because I suffer with chronic candidiasis. Feel free to add any dried fruits or nuts, after you've toasted your muesli. If you aren't keen on agave syrup you could also use fluid honey. The positives of agave being that it has such a low gylcemic index and as such a minimal impact on your sugar levels.

Cinnamon Toasted Muesli
makes approx 4 cups/525g

1 cup/125g rye flakes
1 cup/150g barley flakes
2 cups/250g rolled oats
2 tbsp ground cinnamon
100ml agave syrup

Preheat an oven to 200°C/390°F.
Line a large baking dish or deep tray.
In a large bowl, Add oats, barley, rye, cinnamon - Mix well.
Add agave syrup little by little stirring as you go.
Make sure it is all well mixed.
Place on lined baking dish/tray.
Bake 20-25 mins, stirring every 5 mins.
Take out of the oven.
Leave on dish/tray to cool completely.
Store in an airtight container.

Green Curry Paste

2010-08-20T21:08:00.005+02:00

This is the final post from Denmark, for now anyway.

This curry paste keeps in the fridge for 3-5 days. It should be enough to make a curry for around 8 people.

Green Curry Paste
makes about 1 1/2 cups

2 stalks lemongrass, finely chopped
7 long green chilis, chopped (not de-seeded!)
2 eschalots/shallots, finely diced
4 L cloves garlic, crushed
7cm/2.7" piece galangal/ginger, grated
2 limes, zest & juice (kaffir, if possible)
1 bunch coriander, leaves, stalks & roots, finely chopped
1 t freshly ground black pepper
1 t ground cumin
1 t ground turmeric
3 t salt
20ml/1 tbsp vegetable oil

Grind or process all ingredients until they form a paste.
Place in an airtight container.
Refrigerate.

Hiatus

2010-08-10T08:46:00.006+02:00

I regret to inform you, dear readers, that this food blog will be on hiatus until further notice.

We received the news yesterday that my application for spouse reunification in Denmark was denied, only because I'm under the age of 24. I've been given until the 23rd of August to pack up all of my things and leave the country.

However, We will not be flying all the way down to Australia. We will be living in England for awhile trying to sort out our lives and what's going to happen next. I may update the blog from there, but we'll have to wait and see.

I am not in an arranged or forced marriage, nor am I in a 'pro-forma' marriage. Simply because my age is 22 and not 24 I am denied the right to live with my husband in his country, the country we chose to want to live in.

So, what do you do when you find the love of your life, marry them, apply to stay in their country and get knocked back because of some kind of backward racist ruling? You call on your friends for help and go travelling around Europe hoping that you can survive on fresh air.

...and now I ask Denmark to please think before you vote.

Lime & Black Pepper Skin-On Wedges

2010-07-30T19:57:00.006+02:00

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

2010-07-29T15:42:00.016+02:00

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

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

2010-07-24T12:46:00.008+02:00

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

2010-07-08T12:27:00.005+02:00

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!

2010-07-08T12:06:00.001+02:00

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! I expected this kinda of misunderstanding in Russia and Belarus, but you're a rich, western country. How can you be letting the Swedes beat you in being vegetarian friendly?

Kartopili Nigvzit: Potato Salad with Walnuts

2010-06-18T13:18:00.009+02:00

This is how I like to make the Georgian dish, Kartopili Nigvzit. Feel free to substitute coriander for parsley, dill or a mix of all three. You could also use red wine vinegar instead of white wine vinegar.

Kartopili Nigvzit: Potato Salad with Walnuts
serves 2-3 as a side

500g potatoes, peeled, cubed
1 L red onion, chopped
1/3 cup walnuts
2-3 cloves garlic
1/2 bunch coriander leaves, finely chopped
1-2 tbsp/20-40ml white wine vinegar, or to taste

Boil potatoes until tender.
Meanwhile, sauté onions in a little oil until soft.
Process or grind walnuts, garlic together.
Add coriander, vinegar to garlic & walnuts.
Stir well.
Add onion. Stir well.
Add drained potatoes to a large bowl.
Add garlic, walnut, onion, coriander, vinegar mix.
Stir really well.
Potatoes will start to break up.
Check for seasonings.
Serve garnished with coriander or parsley leaves.

Potato & Leek Soup

2010-06-10T10:55:00.006+02:00

A classic creamy soup full of subtle flavours. I like to make mine vegan by using soy cream. I find it gives it a nice slightly nutty taste without being as overpowering as dairy cream.

Potato & Leek Soup
serves 3-4 as a main

800g potatoes, peeled, diced
3 cloves garlic, crushed
200g/approx. 2 L leeks (white part only), washed, sliced
1.3l vegetable stock
250ml soy cream
1/4 t ground nutmeg
fresh chives (optional)

In a large soup pot over med heat,
Cook leeks, garlic in a little oil until soft, about 5 mins.
Add potatoes. Stir well.
Add stock. Stir well.
Bring to boil.
Simmer 30-40 mins or until potatoes are tender.
Turn off heat.
Purée until quite smooth.
Put back on low heat.
Season with nutmeg, salt & pepper.
Stir through soy cream.
Cook gently over low heat for about 5 mins.
Serve garnished with fresh chives, if desired.

Tomato & Coriander Lentils

2010-06-01T17:43:00.003+02:00

Tomato & Coriander Lentils
serves 2-3 as a main

400g brown or green lentils, washed
4 cloves garlic, crushed
125ml/1/2 cup red wine
1 bunch coriander leaves, finely chopped
1 XL red onion, diced
400g tin peeled tomatoes

Soak lentils, if need be.
Boil lentils 15 mins or to packet directions.
Drain. Set aside.
In a large pan over medium heat,
Cook garlic, onions until soft, about 5 mins.
Add wine, Stir well.
Cook 3-5 mins.
Add tomatoes, Stir well.
Try to break up whole tomatoes.
Add coriander. Stir well.
Add lentils. Stir well.
Cook 10-15 mins. Stirring often.
Season with salt & pepper.

A little Danish-English dictionary

2010-05-23T12:51:00.045+02:00

As requested.

A
abrikos - apricot
allehånde - allspice
ager-padderok - common horsetail
agurk - cucumber
appelsin - orange
ananas - pineapple
anis - anise
artiskok - artichoke
asie - gherkin
asparges - asparagus
aubergine - eggplant/aubergine
avokado - avocado

B
basilikum - basil
bagepulver - baking powder
banan - banana
beder - beetroot/beets
birkes - poppy seeds
birkesød - xylitol
bladselleri - celery
blomkål - cauliflower
blomme - plum
bolsjebeder - candy beetroot/beets
boysenbær - boysenberry
broccoli - broccoli
brombær - blackberry
brændenælde - stinging nettle
brød - bread
bøf - steak
brøndkarse - watercress
boghvede - buckwheat
bukkar - woodruff/wild baby's breath
bukkehorn - fenugreek
byg - barley
blåbær - blueberry
blæksprutte(r) - squid/octopus/cuttlefish
bønner - beans
bælgfrugter - pulses/legumes

C
cashew - cashew
chili - chili
chokolade - chocolate
cikorie - chicory
citron - lemon
citronmelisse - lemonbalm
citrongræs - lemongrass
courgette/squash - zucchini/courgette

D
daddel - date
danskvand - sparkling/soda water
dej - dough
dild - dill
dulse (tang) - dulse/creathnach (seaweed)

E
eddike - vinegar
enebær - juniper berries
enkorn - einkorn
estragon/esdragon - tarragon

F
fasan - pheasant
fennikel - fennel
fersken - peach
fjerkræ - poultry
fløde - cream
figen - fig
fisk - fish
forårsløg - spring onion/scallion
fuglegræs - common chickweed/wintergrass

G
galnebær - deadly nightshade
gederams - fireweed/great willow-herb/chamerion
glaskål - german turnip/kohlrabi
grapefrugt - grapefruit
granatæble - pomegranate
græskar - pumpkin/winter squash
grønkål - kale
grøn mynte - spearmint
guava - guava
gule beder - gold/yellow beetroot/beets
gulerod - carrot
gurkemeje - turmeric
gær - yeast
gæring - fermentation

H
hakkebøf - (beef) mincemeat patty
hakkekød - mincemeat (beef, pork..)
hampefrø - hemp seeds
hasselnød - hazelnut
havre - oat
havregryn - rolled oats/porridge oats
havsalt - sea salt
havtaske - monkfish
hedelyng - heather
heste bønner - butter/lima beans
hjort - deer
hibiscus - hibiscus
hindbær - raspberry
hirse - millet
honning - honey
humle - hops
hummer - lobster
husblas - gelatin
hyben - rosehip
hyldeblomst - elderflower
hvede - wheat
hvidkål - cabbage
hvidmelet gåsefod - fat-hen/white goosefoot
hvidtjørn - hawthorn/mayflower/thornapple
hvid vand - sparkling/soda water
hyrdetaske - shepherd's purse
hørfrø - flaxseed/linseed

I
ingefær - ginger
isop - hyssop

J
jernurt - verbena
johannesbrød - carob
jordskok - jerusalem artichoke
jordbær - strawberry
jordnød - peanut
jomfruhummer - langoustine/norway lobster
julesalat - chicory/endive

K
kage - cake
kakao - cacao/cocoa
kalkun - turkey
kanel - cinnamon
kaffe - coffee
katost - mallow
karse - garden cress
kartoffel - potato
karry - curry
kastanje - chestnut
kaviar - caviar
kommen - caraway (seeds)
koriander - coriander
kikærter - chickpeas
kiks - biscuits/crackers
kirsebær - cherry
kinakål - wombok/chinese cabbage/napa cabbage
kinaradise - daikon radish
kiwifrugt - kiwifruit
klementin - clementine
kokosnød - coconut
kokosmel - dessicated coconut
knoldselleri - celeriac
knækbrød - crispbread
krabbe - crab
krebsdyr - crustacean
krondyr - deer (red deer)
krydderurt - herb
krydderi - spice
krægeblomme - damson plum
kvan - garden angelica
kvæde - quince
kylling - chicken
kæmpenatlys - evening primrose
kærnemælk - buttermilk
kørvel - chervil
kløverfrø - clover seeds
kålroe/kålrabi - swede/rutabaga (sometimes kohlrabi)

L
laks - salmon
lavendel - lavender
laurbærblad - bay leaf
litchi - lychee
lime - lime
lindeblomst - linden flower
linser - lentils
loganbær - loganberry
longan - longan
lucerne - alfalfa
løvstikke - lovage

M
macadamia - macadamia
majs - corn/maize
majskolber - corn cobs
makrel - mackerel
malurt - wormwood
malt - malt
mandarin - mandarin
mandel - almond
mango - mango
mangostan - mangosteen
marietidsel - milk thistle
mel - flour
melon - melon (rockmelon/cantaloupe)
merian - marjoram
mispel - medlar
mononatriumglutamat - (msg) monosodium glutamate
morbær - mulberry
morgenfrue - marigold
multebær - cloudberry
muskatblomme - mace
muskatnød - nutmeg
mynte - mint
mælk - milk
mælkebøtte - dandelion

N
natron - bi-carbonate soda
nelliker - cloves
nudler - noodles
nælde - (stinging) nettle

O
oksekød - beef
oliven - olive
oregano - oregano
ost - cheese
(vegetabilsk) osteløbe - (vegetable) rennet

P
palmekål - cavolo nero/tuscan kale
paranød - brazil nut
papaja - papaya
paprika - paprika
pastinak - parsnip
pengeurt - field penny-cress
persille - parsley
persillerod - parsley root
peberfrugt - capsicum/pepper
pebermynte - peppermint
peberrod - horseradish
pinjekerner - pine nuts
piskefløde - whipping cream
pistacie - pistachio
porre - leek
pors - bog myrtle/sweet gale
pomelo - pomelo
pomerans - seville/bitter orange
potaske - potash
pralbønner - runner beans
purløg - chives
pære - pear
pølse - sausage

Q

R
rabarber - rhubarb
radise - radish
rapsolie - rapeseed/canola oil
ramsløg - wild garlic/ramsons
reje - prawn/shrimp
revling (bær) - crowberry
ribs - red currant
ris - rice
rogn - roe
rosenkål - brussel sprout
rosmarin- rosemary
rosmarinlyng - bog-rosemary
rucola - rocket/arugula
rug - rye
rådyr - deer (roe deer)
rødbede - beetroot/beet
rødkål - red cabbage
røllike - yarrow
rønnebær - rowan berry
rørsukker - cane sugar

S
safran - saffron
sar - savory
salt - salt
salvie - sage
sandløg - crow garlic
sankthansurt - orpine/livelong
selleribøf - celeriac steak/schnitzel
sesamfrø - sesame seeds
sennep - mustard
sennepssalat - mustard greens
semulje - semolina
skaldyr - shellfish
skalotteløg - eschallot/shallot
skovmærke - woodruff/wild baby's breath
skovsyre - wood sorrel
skvalderkål - bishop's weed/ground-elder
sild - herring
sirup - syrup
småkage - biscuit/cookie
smør - butter
smørkiks - shortbread
smørtunge - butter sole (fish)
soja - soy
sojabønner - soy beans/edamame
solbær - blackcurrant
solsikkekerner - sunflower seeds
sorte bønner - black beans
sortøjede bønner - black-eyed beans
spansk kørvel - cicely
spidskommen - cumin
spidskål - spring cabbage/pointed head cabbage
spinat - spinach
stangbønner - climbing/pole beans
stjerneanis - star anise
stikkelsbær - gooseberry
strandasters - sea aster
strandarve - sea sandwort/seaside sandplant
stranddild - samphire
strandkarse - pepperwort/dittander
strandkål - sea kale
strandtrehage - sea arrowgrass
strandsennep - sea rocket
strandvejbred - sea plantain/goose tongue
sukker - sugar
sukkerærter - sugarsnap peas
sulfitter - sulphites/sulfites
surdej - sourdough
svamp - mushroom
svesker - prunes
svinekød - pork
svinekotelet - pork chop
(almindelig) syre - sorrel
søfennikel - samphire
sød kartoffel - sweet potato
sødskærm - cicely

T
tang - seaweed
te - tea
timian - thyme
tomat - tomato
torsk - cod
tranebær - cranberry
tun - tuna
tyttebær - lingonberry

U

V
valnød - walnut
vand - water
vandmelon - watermelon
vanilje/vanille - vanilla
vegan(sk) - vegan
vegetar(isk) - vegetarian
vindrue - grape
vin - wine

W

X

Y

Z

Æ
æble - apple
æg - egg
æggeblommer - egg yolks
æggehvider - egg whites
ært - pea

Ø
øl - beer
østers - oysters
østershat - oyster mushroom

Å
ål - eel

Have I forgotten anything?

Whiskey Chocolate Mousse

2010-05-08T14:10:00.006+02:00

The dessert in our 'Alcohol' themed dinner party.

No added sugar.. especially so if you use no added sugar chocolate. It's very thick & rich so I advise if you aren't an absolute dark chocolate lover to use 200g dark & 100g milk. This should make enough to fill 6 espresso cups/4 martini glasses.

Whiskey Chocolate Mousse
serves 4-6

300g dark chocolate, or mix of milk & dark
3 eggs, separated
60ml light flavoured oil
60ml whiskey
mint leaves, to serve (optional)

Melt chocolate in a heatproof bowl over simmering water.
Set aside to cool.
Beat egg whites until peaks form.
Add egg yolks 1 at a time.
Fold through chocolate.
Gradually add oil & whiskey.
Spoon into serving cups/etc.
Cover. Refrigerate 4 hours or until firm.

Pimm's Punch

2010-05-07T23:06:00.005+02:00

The welcome drink for our 'Alcohol' themed dinner party.

Add as much of the cucumber, strawberries, lemon & mint as you like. Also, if you use frozen berries you wont need to add ice.

Pimm's Punch

telegraph cucumber, sliced
strawberries, washed & hulled (or frozen!)
lemon, sliced
mint leaves
1l lemonade (or bitter lemon)
250ml Pimm's no. 1
ice cubes (if not using frozen berries)

Add all to a large jug or punch bowl.
Stir.

French Onion Soup with Cognac

2010-05-01T17:09:00.018+02:00

The starter for our 'Alcohol' themed dinner party.

French Onion Soup with Cognac
serves 4-5 as a starter

350g brown onions, sliced
50g butter
40ml/2 tbsp olive oil
2 cloves garlic
1l vegetable stock
125ml/1/2 cup dry white wine
40ml/2 tbsp cognac
2 t white pepper, or to taste
4-8 slices crusty white bread
8 tbsp vegetarian parmesan or gruyère cheese, grated

Heat butter, oil in a pot on high heat.
Add onions, garlic.
Stir occasionally until onions darken, 5-10 mins.
Turn heat down to lowest setting.
Add wine. Stir well.
Leave onions to simmer for about 15 mins.
Add stock. Season with white pepper.
Stir well, scraping the bottom of pot.
Turn up heat to med-high.
When soup starts to boil, Reduce heat.
Leave to simmer, uncovered, for about 1 hour.
Add cognac.
Check seasonings.
Pre-heat oven grill to 200°C/390°F.
Ladle soup into oven-proof bowls.
Top each with a slice of bread (or 2).
Sprinkle with grated parmesan/gruyère.
Grill each until cheese has melted.
Serve immediately.
Watch out for hot bowls!

Root Vege Wedges with Avocado-Wasabi Sauce

2010-04-28T18:11:00.010+02:00

This sauce also works very well as a dip for corn chips or a spread. The wasabi flavour shouldn't be overpowering, just a nice 'kick'.

Root Vege Wedges with Avocado-Wasabi Sauce
serves 2-3 as a side

WEDGES:
200g jerusalem artichokes, peeled
200g potatoes, peeled
300g sweet potatoes, peeled
..or any other combination
vegetable oil

Pre-heat an oven to 230°C/450°F.
Prepare a baking tray.
Cut veges into rough wedge shapes.
Put on baking tray.
Lightly coat with oil.
Lightly season with salt.
Roast 30-45 mins or until golden.

SAUCE:
1 M ripe avocado
1 1/2-2 t wasabi paste, or to taste
20ml/1 tbsp lime juice
1/2 tbsp parsley, finely chopped

In a bowl or with a processor,
Mash avocado & wasabi until desired consistency.
Add lime juice.
Mix well.
Add parsley.
Mix well.

Soy & Cayenne Toasted Sunflower Seeds

2010-04-07T19:55:00.004+02:00

For various reasons we've had to make tablecloths for our wedding reception, this Saturday. To keep us going through the many hours of cutting, hemming and ironing we've been creating snack foods.. and these are the best.

Soy & Cayenne Toasted Sunflower Seeds
Makes 1 cup/200g

1 cup/200g sunflower seeds
3 tbsp/60ml soy sauce
1/2 t ground cayenne pepper

In a small bowl, mix together soy sauce & cayenne.
In a large dry non-stick fry pan,
Toast sunflower seeds for 5-10 mins
or until they start to turn golden brown.
Add soy sauce & cayenne.
Stir quickly to coat all seeds.
Keep stirring until all seeds are coated,
and there is no liquid left.

Gin Spiked Tomato Soup

2010-04-04T11:00:00.004+02:00

Gin Spiked Tomato Soup
serves 2 as a main

2 S red onions, diced
2 cloves garlic, crushed
1 tbsp chives, finely chopped
400g potatoes, peeled, diced
425g tin peeled tomatoes
1 tbsp tomato paste
1 bay leaf
2 cups/500ml vegetable stock or water
1/2 cup/125ml soy cream
3 tbsp/60ml gin

Fry onions, garlic, bay leaf in oil for 5 mins.
Add tomatoes, potatoes, tomato paste, stock/water.
Bring to boil.
Simmer 30-40 mins or until potatoes are cooked.
Season. Discard bay leaf.
Process until desired consistency.
Stir in gin, soy cream.
Simmer gently approx 5 mins.
Serve garnished with chives.

Salsa

2010-03-24T19:58:00.007+01:00

Can you tell that we've been entertaining alot lately?

Salsa
makes about 1 1/2 cups

1 XS red onion, minced
2 cloves garlic, crushed
1 red bird's eye chili, minced
250g cherry tomatoes, diced
1 tbsp fresh parsley, finely chopped
20ml/1 tbsp lime juice

Mix all together in a bowl. Season.
Refrigerate, covered, until needed.

Green Olive Tapenade

2010-03-10T19:46:00.010+01:00

Easy entertaining!

Green Olive Tapenade
makes about 1/2 cup

1/2 cup green olives, pitted
20ml/1 tbsp olive oil
5ml/1 t lemon juice
1 tbsp parsley, chopped
pinch chili flakes
1 clove garlic
1 t capers

Process all until reaches desired consistency.

Patatas Bravas: Spanish Tapas Dish

2010-03-07T21:31:00.007+01:00

A delicious Tapas dish of potatoes in a bite-y tomato sauce. This recipe makes alot of sauce, enough for a good 1kg of potatoes. The sauce keeps in the fridge for a few days so just make enough potatoes for how many you're serving. This sauce is also very chunky, you can process it if you prefer a smoother sauce.

Patatas Bravas

potatoes, peeled & cubed
olive oil
1 L brown onion, diced
1 bay leaf
2-3 red bird's eye chilis, finely chopped
3 cloves garlic, crushed
2 tbsp tomato paste
20ml/1 tbsp soy sauce
400g tin peeled tomatoes
250ml/1 glass white wine

Preheat an oven 230°C/450°F.
Place potatoes in a baking tray.
Coat with oil. Season with salt & pepper.
Roast 30-40 mins or until tender.
In a pan fry onions with bay leaf.
When soft, Add chilis, garlic, tomato paste, soy sauce.
Cook over low heat 10 mins. Stirring often.
Add tomatoes, wine. Bring to boil.
Simmer 10-15 mins.
Tomato flavour shouldn't dominate, it should be slightly sweet.
Take bay leaf out of sauce.
Serve with sauce over the potatoes.

Celeriac Schnitzel à la Jennie

2010-03-04T19:16:00.004+01:00

iPhone 'polaroid'

I've never had celeriac or my favourite name, knob celery, before. It just always seemed a bit boring. This recipe however made me completely re-think my views, so I'm linking to it. The only differences we made were to add a few pinches of cayenne pepper and I made my breadcrumbs from a few pieces of stale damper because I can't have yeast.

Jennie's recipe here.

Chocolate Cinnamon Hazelnut Spread

2010-03-03T19:34:00.012+01:00

Apologies for the big gap between posts! We've been so busy moving, planning our wedding, trying to sell our old apartment and just generally being stressed.

This spread is delightfully easy and quick to make. It should keep in the fridge for 3-4 weeks. It's vegan and so very easy to make sugarless.. plus you know what goes in it.

Chocolate Cinnamon Hazelnut Spread
makes about 3/4 cup

1/2-3/4 cup hazelnuts
60ml/3 tbsp neutral vegetable oil
3 tbsp unsweetened cocoa powder
1-2 tbsp sugar or sweetener equiv.
1/2 t vanilla extract
2 t ground cinnamon

Preheat an oven 175°C/350°F.
Line a baking tray.
Place hazelnuts on tray.
Roast 10-15 mins - watch closely.
Let cool for about 20 mins.
Place hazelnuts in a clean tea/dish towel.
Rub vigorously to remove as many skins as possible.
Don't fret if there are still some skins.
Process hazelnuts until their natural oils are released,
you'll notice when as it will start to clump slightly.
Add cocoa, sugar/sweetener, cinnamon, vanilla, oil.
Process until it's your desired consistency.
Place in a jar.
Keep refrigerated.

Vegetarian Grenadiermarsch

2010-02-04T13:34:00.008+01:00

Grenadiermarsch was a leftovers dish for the staff of the upper classes in the Austro-Hungarian empire. It typically contained leftover meats with potatoes and pasta. This is my vegetarian version for when I feel that I need a hearty carb feast. Use any pasta that you fancy, I used penne.

Vegetarian Grenadiermarsch
serves 2-3

2 L brown onions, diced
4 cloves garlic, crushed
300g pasta, cooked
500g potatoes, peeled, boiled & quartered
1t dried marjoram
2t ground sweet paprika + (to taste)
2 tbsp butter
20ml/1 tbsp vegetable oil

In a pan fry onions, garlic in butter & oil.
Add potatoes, fry until they get a slight crust.
Add pasta, Stir well.
Potatoes will start to break up.
Season with a little salt and pepper.
Add marjoram & paprika (to taste).
Stir well.

Damper

2010-01-26T23:58:00.012+01:00

Traditional Australian soda bread. Perfect with soups & stews. The pinch of salt is important, so don't skip it.

Damper

450g/3 cups plain flour
2 t bi-carb soda
80g butter, chilled & cubed
185ml/3/4 cup water
pinch salt

Preheat an oven to 200°C/390°F.
Line a baking tray with baking paper.
In a large bowl, Add flour, bi-carb soda & salt. Mix well.
Add butter. Rub through flour mix until it resembles coarse breadcrumbs.
Slowly add water. Mix thoroughlly.
You may need to add a little extra water.
When dough comes together, Knead gently for a few minutes or until smooth.
Shape into an approx 16cm disc.
Place on lined baking tray.
Dust the top with a little flour.
Using a floured knife cut 8 wedges on top.
Bake 30 mins or until it sounds hollow when tapped.
Serve warm.

Happy Australia Day!

2010-01-26T14:42:00.007+01:00

Wishing you all a Happy Australia Day!

Photo by my dear friend Candice.

I came across this very interesting article about Australian food post 1788, read it here.

Australia Day marks the arrival of the First Fleet and the start of colonisation.

We're having an Australia Day feast tonight and I might post some of the recipes. Drink of choice is Bundaberg Rum... in a toast to the Rum Rebellion. Also some nice Australian wine. Food will consist of Damper (traditional soda bread), Kangaroo Steaks, Roast Sweet Potato with Lemon Myrtle and Lamingtons for dessert.

EDIT: Photos from the evening feast.

Kangaroo, I didn't eat it as I am a vegetarian, but I'm assured it was "bloody beautiful". DK: You can buy Kangaroo steaks in Irma.

Damper, turned out beautifully. Please see this post for the recipe.

Lamingtons, Pink heart shaped ones. They didn't turn out well..

Goat's Cheese & Caramelised Red Onion Flat Tarts

2010-01-21T10:40:00.008+01:00

I've made a post about this White Mould Goat's Cheese before. I'd never really seen in it in Australia so it has been a new thing for me. Feel free to substitute crumbly goat's cheese or feta, just make sure to drizzle a little oil over the top though as you'll need a little extra moisture.

AFTER

BEFORE

Goat's Cheese & Caramelised Red Onion Flat Tarts
makes 4

2 large or 4 small sheets puff pastry
100-150g vegetarian goat's cheese, chopped
about 2 t dried rosemary
about 2 t dried thyme
black pepper

CARAMELISED ONIONS:
2 M red onions, sliced
dash oil
1 tbsp butter
10ml/1/2 tbsp balsamic vinegar

In a small pot, Melt butter with a dash of oil.
Add onions. Cook 15 mins, stirring occassionally.
Add balsamic vinegar. Cook 25-30 mins, stirring often.
Watch closely as the onions burn easily!

Preheat an oven to 210°C/410°F.
Line an oven tray with baking paper.
If you're using 2 large sheets of pastry, Cut them in half.
Wet the outer edges of each sheet of pastry.
Now, Roll the edges inwards to create a 'fence'.
Place about a tbsp of onions in the centre, Spread them out.
Sprinkle each tart with a little rosemary and thyme.
Place pieces of goat's cheese on top.
Season with a little black pepper.
If you're using feta or crumbly goat's cheese instead,
Drizzle a little olive oil over the top of each tart.
Place on the lined tray in the oven.
Cook about 10-15 mins or until golden.

Rosemary Potato Fritters

2010-01-07T16:59:00.013+01:00

We might be having a grating vegetables and frying them stage.

Rosemary Potato Fritters
makes a few

800g potatoes, peeled & grated
4 tbsp shallots/spring onions, finely chopped
1 tbsp fresh rosemary, chopped or 1/2 tbsp dried
2 eggs, beaten
4 tbsp plain flour
vegetable oil

Add potatoes, shallots/spring onions, rosemary in a bowl.
Mix well.
Add eggs. Mix well.
Add flour. Mix well.
Heat about 5mm oil in a large non-stick pan.
Place 1 tbsp of mix into pan, pressing down to form a pattie.
Fry each side until golden brown.
Repeat with remaining mix.
Drain on paper towels.
Serve hot.

Dark & Stormy with Bundaberg Rum

2010-01-07T16:16:00.010+01:00

Although I disgaree with Bundaberg Rum's band of bimbos parading around Australia sucking up to losers in pubs, you can't disagree with such a great tasting rum.

My Mum sent a beautiful bottle of Bundaberg Distiller's no 3 Rum. Divine. Thanks Mum! Naturally, we've been drinking Dark & Stormys since it arrived. A Dark & Stormy is always made with ginger beer NEVER ginger ale. If you can get your hands on it I recommend using Bundaberg Ginger Beer.

Dark & Stormy

60ml Bundaberg rum
slice of lime
ginger beer
ice

Place ice in glass.
Pour over rum.
Top with ginger beer.
Serve with slice of lime.

Glass Noodle Fritters with Thai Flavours

2010-01-03T18:55:00.019+01:00

Glass Noodles/Chinese Vermicelli/Cellophane Noodles....

Glass Noodle Fritters with Thai Flavours

150g glass noodles or rice vermicelli
2 t soy sauce
130g/1 cup corn flour
2 bird's eye chilis, finely chopped
3 tbsp coriander leaves, finely chopped
2 cloves garlic, crushed
2cm piece ginger, grated
3 tbsp shallots/scallions/spring onions, chopped
1 L carrot, grated
1 L zucchini/courgette, grated
2 eggs
1 lime, juice

Boil some water.
In a large bowl, Add noodles.
Pour over boiling water. Let cook 5 mins.
Using some kitchen scissors, Cut noodles into smaller strands. Drain.
Add all veges, Mix well.
Add soy sauce, Mix well.
Add eggs, Mix well.
Add flour, Mix well.
In a large non-stick pan heat about 5mm vegetable oil.
Spoon 1 tbsp of mix into pan.
Cook each side until golden brown.
Repeat with remaining mix.
Drain fritters on paper towels.
Serve hot with freshly squeezed lime juice.

Spicy Butternut & Carrot Soup

2010-01-03T18:30:00.009+01:00

Spicy Butternut & Carrot Soup
serves 4

2t ginger, grated
3 cloves garlic, crushed
1 M brown onion, diced
1/2 tbsp chili flakes
3 tbsp coriander leaves, chopped
400g carrots, diced
600g butternut pumpkin/squash, diced
1l vegetable stock
500ml coconut milk

In a large pot, Heat a little oil.
Cook onions, garlic & ginger for 5 mins.
Add chili flakes, Stir well. Cook 3 mins.
Add carrot, butternut & stock.
Bring to boil.
Simmer about 30 mins or until veges tender.
Remove from heat. Process until still lumpy.
Place back on heat.
Stir through coconut milk & coriander.
Season. Cook 5 mins.

Crispy Vegetable Lasagne Pots

2009-12-31T01:01:00.008+01:00

Hopefully this will be the only recipe with a photo reminiscent of a 70s cookbook. Finding workable light for the photos is especially hard here lately.

Crispy Vegetable Lasagne Pots
makes 4 pots - serves 2

x 1 serving basic pasta OR lasagne sheets, cut into 12 x 8cm circles
4 cloves garlic, crushed
1/2 t chili flakes
2 tbsp coriander leaves, chopped
1 L carrot, grated
1/2 M eggplant/aubergine, finely diced
1/2 L zucchini/courgette, grated
150g cherry tomatoes, halved
1/4 cup vegetarian parmesan, grated
Olive oil

Preheat oven to 200C.
Oil 4 x 9cm ramekins. Set aside.
Heat a little olive oil in a pan and fry all except pasta.
Turn heat down, and cook about 20 mins. Season.
Meanwhile, boil some water.
Cook pasta. Drain.
Place 1 pasta circle on the bottom of each pot.
Layer vegetable mix & some parmesan on top.
Repeat with rest of pasta circles & mix.
Sprinkle top liberally with parmesan.
Cook in oven about 20 mins or until slightly golden.
Serve in pots with extra parmesan, if desired.

Homemade Pasta

2009-12-28T14:02:00.012+01:00

We had to exchange a xmas gift as we were given two Peugeot pepper grinders. We've been looking for a pasta maker for some time and now we had the chance to get a nice one that we didn't have to pay for :)

As a rule I make pasta as 1 + 1 = 1 meaning 1 cup flour + 1 egg = 1 serving. By cup I mean a 250ml cup. Basically you just multiply this recipe by how many people you need to serve.

Plain Pasta
serves 1

1 cup plain flour
1 M/L egg
dash olive or vegetable oil

In a large bowl, Add flour.
Make a well in the centre. Add egg & oil.
Using a fork, Whisk egg & oil.
Slowly start whisking in flour.
When it becomes too much to use a fork, Use your hands.
Knead until it becomes a workable ball that isn't sticky.
You may need to add a little extra flour.
Place ball in a freezer bag or wrap it in plastic.
Place it in the fridge for an hour or two.
Letting it rest will help reduce 'spring back'.
*You can do these steps without a maker, using a rolling pin and knife instead, but it's much more work*
Roll out until about 1mm thick and there are no visible bumps.
Using your maker's cutting mechanism, Cut into desired type.
*OR using a knife cut into desired type*

Variations:
After mastering a plain pasta you can try experimenting with all kinds of dried herbs, spices & flavours.

Tomato & Chili - serves 1
2 t tomato paste, 1 t chili flakes plus an extra 1/4 - 1/2 cup flour.
Add all after kneading the plain dough a little.

Tomato & Chili pasta cut into spaghetti & tagliatelle.

...with some garlic lightly sautéed in white truffle oil.

Tomato Paste Risotto

2009-12-23T14:17:00.013+01:00

Extreme pantry cooking.

Tomato Paste Risotto
serves 2-3

140g tomato paste
600ml vegetable stock
1 large brown onion, diced
4 cloves garlic, crushed
25g butter
dash olive oil
2 tbsp dried oregano
250g arborio rice
375ml/1 1/2 glasses dry white wine

In a jug stir together the tomato paste and stock.
Heat butter and oil in a large pot.
Add onion and garlic, Cook about 5 mins.
Add oregano, Stir well. Cook 2 mins.
Add rice, Stir to coat.
Add wine, Cook until it is all absorbed.
Add tomato & stock little by little.
Cook, stirring often, 20-30 mins or until rice is done.
Season. Serve with some grated parmesan if desired.

Strawberry, Cocoa & Cointreau Semifreddo

2009-12-21T16:43:00.013+01:00

I don't add any sugar to this recipe as the strawberries and the cointreau tend to add enough sweetness. I add a tablespoon of sweetener, but if you feel like it needs some extra sugar you could add 2 tablespoons of white or icing sugar.

Strawberry, Cocoa & Cointreau Semifreddo
makes 8-10

500ml cream
3 whole eggs (pasteurised)
4 egg yolks (pasteurised)
350g strawberries, washed & hulled
1 tbsp liquid sweetener
2 t vanilla extract
3 t unsweetened cocoa powder
3-4 tbsp cointreau (or other orange liqueur)

Process strawberries. Set aside.
*if you don't use pasteurised eggs, do this in a bowl over simmering water*
Whisk eggs, yolks, vanilla & sweetener for 5 mins until pale and thickened.
*remove from heat, beat until cool*
In a seperate bowl, whisk cream until peaks form.
Fold cream through egg mix.
Add half of mix to the strawberries.
Gently fold through.
To reminaing mix, Add cocoa & cointreau.
Gently fold through.
Layer mixes in glasses.
Freeze at least 4 hours.
You may need to take them out to thaw a little before serving.

Jerusalem Artichoke & White Truffle Oil Soup

2009-12-17T12:12:00.006+01:00

Jerusalem Artichoke & White Truffle Oil Soup
serves 3

500g jerusalem artichokes, scrubbed, diced
100g potatoes, peeled, diced
1 1/2 tbsp butter
1 t+ white truffle oil
3 cloves garlic, crushed
600ml unsalted water
400ml vegetable stock
100ml soy cream or cream

In a large pot over medium heat, Melt butter with 1t truffle oil.
Add potatoes, jerusalem artichokes. Stir to coat. Cook 10 mins.
Add garlic. Stir well. Cook 5 mins or until garlic fragrant.
Add unsalted water, stock. Bring to boil.
Simmer about 30 mins or until potatoes & artichokes are tender.
Remove from heat and puree with a hand blender or in a processor.
Put soup back on low heat. Season.
Add cream. Stir well. Cook 5 mins.
Serve with a dash of truffle oil and some crusty white bread.

Beetroot Hummus

2009-12-13T11:03:00.011+01:00

Beetroot Hummus
200g tin chickpeas, drained
25g tin beetroot slices
2 tbsp+ lemon juice
1 clove garlic
100ml tahini paste
1 t sweet paprika
dash olive oil

Combine chickpeas, beetroot, lemon juice, garlic, tahini in a processor.
Process to a creamy puree.
Add oil little by little until it reaches desired consistency.
Season to taste.
Serve sprinkled with paprika.

Vegan Chilli

2009-12-07T20:22:00.007+01:00

This is one of Mikkel's scrumptious recipes. Instead of using red kidney beans he made this with cannellini beans, they help to break up the brown.

Vegan Chilli
serves 3

1 tbsp chilli flakes
1 t ground cayenne pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp ground coriander
½ a zucchini, diced
1 large red capsicum, diced
1 brown onion, diced
3-4 garlic cloves, crushed
1 tbsp unsweetened cocoa powder
½ cup beer (lager, bitter or porter)
400g tin chopped tomatoes
400g tin beans (red kidney beans or white beans, like cannellini)
2 cups water
1 cup bulgur
4-5 tbsp coriander leaves & stalks, chopped

In a large pan, fry the dry herbs and spices in a little oil.
Add vegetables. Cook 3-4 minutes.
Add cocoa powder and beer. Cook 1-2 minutes.
Add beans, tomatoes and water. Bring to a boil.
Add bulgur and fresh coriander.
Simmer about 15-20 minutes or until bulgur is cooked.
Serve with bread.

Garden Cress Pesto Potato Salad

2009-12-05T21:00:00.002+01:00

It was time for the garden cress to be sacrificed for the greater good.

Garden Cress Pesto Potato Salad

1/2 tbsp roasted pinenuts
2 tbsp garden cress
3 t avocado oil
1 1/2-2 t grated vegetarian parmesan
1/2 t white wine vinegar
1-2 cloves garlic
300g washed baby new potatoes

Place all ingredients, except potatoes, in a processor or mortar.
Process or grind to a paste. Season only with salt. Set aside.
Quickly wash the potatoes and place in an unsalted pot of water.
Boil the potatoes until they're just tender.
Drain potatoes. Halve or quarter them to your own preference.
Place them in a bowl. Pour over the pesto. Toss well.

Chocolate Bottom ANZAC Biscuits

2009-12-04T18:16:00.010+01:00

Australia and New Zealand Army Corps biscuits are a great favourite of mine (along with I think all Aussies and Kiwis) and now my Dane loves them too. They're dead easy to make and as such are wonderful to make with kids. They're also a biscuit with history. During WW1 loved ones would bake these biscuits to send to those off fighting as a care package, because there are no eggs or milk these biscuits would last the long journey to those fighting far from home. However, the chocolate bottom on these is not at all traditional!

Chocolate Bottom ANZAC Biscuits
makes about 15

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter
2 tbsp golden syrup or maple syrup
1 t bi-carb soda
2 tbsp water
150g dark chocolate

Preheat oven 160°C/320°F.
Line a baking tray.
Put flour, coconut, oats in a large bowl. Mix.
Melt butter, golden or maple syrup and water in a small saucepan.
Once they have all melted, Add bi-carb soda (this will fizz up).
Pour the wet mix into the dry mix. Stir until combined.
Roll the mix into balls 1 tbsp at a time.
Place them on to the lined baking tray.
Make sure to leave about 5cm between them as they spread out.
Press them down slightly with a fork.
Bake 10 minutes or until golden (watch closely as they burn easily!)
Don't worry if they're soft, they will harden when cool and they're meant to be a little chewy.
Leave to cool 10-15 minutes.
Melt chocolate in a small saucepan.
Using a knife spread a layer of chocolate over the bottom of the biscuits.
Let the chocolate set.

Watching the Garden Cress grow

2009-12-04T18:14:00.000+01:00

Riveting commentary and images while our Garden Cress grows.

Day One and Two:
Looks like a bunch of seeds on some wet paper.

Day Three:

Day Four:

Day Five:

Day Six:
Closely guarded and cared for by Holger Danske

Day Seven:
Final Day. Holger Danske didn't wake when it was being sacrified..

Lemon & Lentil Soup

2009-12-04T18:11:00.007+01:00

This soup is really quite hearty and goes well served with toasted black bread. According to my carnivore husband and father this soup is "fantastic".

Lemon & Lentil Soup
serves 4

1 1/2 cups brown lentils
2L/8 cups vegetable stock or water
2 L potatoes, peeled & diced
1 bunch silverbeet/swiss chard or spinach, sliced
1 L brown onion, diced
4 cloves garlic, crushed
1/2 bunch fresh coriander leaves, chopped
5t ground cumin
1t ground coriander
zest of 1/2-1 lemon
juice of 2 lemons

Add lentils to a large pot with stock/water.
Bring to boil.
Add potatoes, Simmer for 20 minutes.
Add silverbeet, cover, simmer 20 minutes.
Season.
In a small pot over medium heat,
Cook onion and garlic in a little oil.
Add ground coriander, cumin, lemon zest & juice.
Stir well.
Add coriander leaves.
Cook until fragrant, about 5 mins.
Add to soup pot.
Stir well.
Cook a further 10-15 minutes.
Serve with slices of lemon or a little coriander.

Tomato Soup with Basil & Black Olive Paste and Puff Pastry Twists

2009-12-04T18:10:00.006+01:00

If you are a vegan or just don't want to add it, omit the parmesan cheese. You really will not lose any of the wonderful flavour.

On a side note, we have lovely new Sagaform plates and bowls which we got for next to nothing!

Tomato Soup with Basil & Black Olive Paste
serves 3
SOUP:
2 tbsp olive oil
1 med red onion, diced
2 cloves garlic, crushed
2 x 400g tin tomatoes (or about 650g fresh, chopped)
1/4 - 1/2 cup white wine
2 cups vegetable stock
PASTE:
12 large basil leaves
1 clove garlic
1 t lemon juice
1 tbsp olive oil
1/4 cup pitted black olives
1 tbsp grated vegetarian parmesan

Heat oil in a large pot. Saute onion and garlic until soft.
Add tomatoes, wine and stock. Stir well. Season.
Bring to boil. Simmer 30 minutes.
Process soup in a processor or by using a hand processor.
PASTE: Using either a mortar & pestle or a processor,
Place all ingredients in and process or pound to a paste.
Serve the soup with a spoonful of the paste on top.

Puff Pastry Twists
1 sheet frozen puff pastry
2 tbsp grated parmesan cheese
handful pitted black olives
handful basil leaves

Allow puff pastry to thaw.
Preheat an oven to 200C. Line a baking tray.
Make a paste with the parmesan, black olives and basil.
Cut the pastry into 2 equal pieces.
Brush one piece of pastry with the paste.
Lay the pastry on top of each other, encasing the paste.
Cut the pastry into strips about 1-2cm wide.
Take either end of the strips and roll in opposite directions.
Place each rolled strip 2cm from the other on the lined baking tray.
Bake about 15 mins or until pastry has puffed and golden.

Sugarfree Mutiny On The Bounty Balls

2009-12-04T18:08:00.007+01:00

Some of Fletcher Christian's favourites**

You could also make these with a sugared chocolate, but you really wouldn't miss the sugar! For me, I have some health reasons why I make them without any sugar. You can also add a little icing sugar or sweetener to the coconut mix if you fancy. If you choose to make them with a sugarless chocolate, I recommend Cavalier, it's possibly the greatest.

Mutiny On The Bounty Balls
makes 12-15
35g butter
50ml double cream
100g desiccated coconut
1/2t vanilla extract
85g no added sugar dark chocolate (or milk or white!)

In a small pot on low heat, Heat butter, cream, vanilla.
When all has melted and it is heated through, Turn off heat.
Let cool for a few minutes.
Add coconut. Stir well.
It will be sticky and you wont be able to roll them,
but take about 1 tbsp of the mix and force it together into a ball.
Repeat with remaining mix.
Place all the balls on a plate lined with baking paper.
Refrigerate at least 1 hour or until set.
When balls have set, Melt the chocolate.
Dip the balls into the melted chocolate to cover.
Let any excess drip off.
Place the coated balls back onto the baking paper.
Refrigerate 1 hour or until set.
Store in the fridge.

Sweet Potato Risotto

2009-12-04T18:07:00.007+01:00

Sweet Potato Risotto
serves 2-3

3 cloves garlic, crushed
1 large brown onion, diced
200g sweet potato, peeled & diced
375ml/1 1/2 glass white wine
200g arborio rice
20g butter
dash olive oil
500ml vegetable stock
1/2 tbsp dried thyme
1/2 tbsp dried rosemary
grated vegetarian parmesan (to serve)

In a pot over medium heat, Add butter and a dash of olive oil.
When butter has melted, Add onions and garlic. Cook until soft.
Add dried thyme and rosemary, Stir, Cook until fragrant.
Add rice & sweet potato, Stir to coat.
Add wine and stir until it has all been absorbed.
Start to add stock, ladle by ladle until all absorbed.
Season. Serve topped with a little grated parmesan.

Sugarfree Coconut Blondies

2009-12-04T18:06:00.008+01:00

Feel free to use sugar and sugared white chocolate if you'd prefer.

Sugarfree Coconut Blondies
makes approx 8 slices

85g sugarfree white chocolate
75g butter
1 t vanilla extract
1/4 cup powdered sweetener (or use 1/2 cup white sugar)
1/2-3/4 cup desiccated coconut
1/2 cup plain flour
1 L egg

Preheat oven to 180C/355F.
In a small pot with a little water, Place an appropriate bowl.
Melt the butter & chocolate in the bowl, over low heat.
When melted, Remove from the heat.
Allow to cool for 5 minutes.
Stir in vanilla & sweetener (or sugar).
Whisk the egg in a separate bowl.
Add the egg, Stir well.
Add the coconut & flour, Stir well.
Spoon mix into a prepared tin or cases.
Bake 15-20 mins.

Warm Goat's Cheese Open-Faced Sandwich

2009-12-04T18:04:00.005+01:00

I bought a log of this Kolibrie Goat's Cheese (it's basically a brie made with goat's milk) and have been experimenting with it. The first thing I made was a savoury tart with caramelised red onions, dried basil, dried mint & a bit of olive oil in frozen puff pastry - it worked ok, nothing special. This is the second thing I've made, it was my lunch today - I felt like having warm, gooey cheese...

Warm Kolibrie Goat's Cheese Open-Faced Sandwich

Fresh tomato, sliced (I used small romas)
Fresh basil leaves
Kolibrie goat's cheese (or similar), sliced
Slices of landbrot bread (or similar)
Pepper (to taste)
Olive oil (to taste)

Pre-heat an oven to 200°C/390°F. On the slices of bread, Layer the tomato, a few of the basil leaves, the goat's cheese and then the remaining basil leaves. Season with some freshly ground black pepper and/or drizzle a little olive oil on top. Place your sandwich on a lined oven tray, and cook approx 5 minutes or until cheese has melted to your desired consistency.

Lobio: Red Kidney Bean Salad

2009-12-04T18:02:00.013+01:00

Lobio is from the Caucasus (Georgia, Azerbaijan..) and it can be done in many different ways. This following recipe is one that I have adapted from one that I found posted on a Georgian food blog a few years ago. I've searched in vain for the original.

Lobio: Red Kidney Bean Salad
makes about 2 cups

1 L clove garlic, crushed
1/2 M red onion, finely diced
1/2 bunch coriander leaves, chopped
1 red bird's eye chili, de-seeded & finely chopped
50g/1/2 cup walnuts, almost ground
40ml/2 tbsp white vinegar (distilled malt vinegar)
20ml/1 tbsp neutral vegetable oil
425g can red kidney beans, drained

Whisk all except beans in a bowl.
Add beans, mix well.
Season to taste.

As with generally all bean salads this tastes better if you let it sit in the fridge for a few hours, or even better over night.