Tuesday, 21 December 2010

Poffertjes: Little Dutch Pancakes

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.

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'

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.

Thursday, 18 November 2010


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.

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

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.

Tuesday, 19 October 2010

Mixed Berry Pufflings

I'm intending to do a whole collection of other things you can make in an æbleskiver pan. According to my brand new 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.

Wednesday, 22 September 2010

Red Nut Spread

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

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.

Friday, 20 August 2010

Green Curry Paste

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.

Friday, 30 July 2010

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.

Thursday, 29 July 2010

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.

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.

Saturday, 24 July 2010

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.

Thursday, 8 July 2010

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!

Friday, 18 June 2010

Kartopili Nigvzit: Potato Salad with Walnuts

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.

Thursday, 10 June 2010

Potato & Leek Soup

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.

Tuesday, 1 June 2010

Tomato & Coriander Lentils

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.

Sunday, 23 May 2010

A little Danish-English dictionary

As requested.

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

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

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

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

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

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

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

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

ingefær - ginger
isop - hyssop

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

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)

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

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

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

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

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


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

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

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


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





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

øl - beer
østers - oysters
østershat - oyster mushroom

ål - eel

Have I forgotten anything?

Saturday, 8 May 2010

Whiskey Chocolate Mousse

The dessert in my '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.

Friday, 7 May 2010

Pimm's Punch

The welcome drink for the '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.

Saturday, 1 May 2010

French Onion Soup with Cognac

The starter for the '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!

Wednesday, 28 April 2010

Root Vege Wedges with Avocado-Wasabi Sauce

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

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.

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.

Wednesday, 7 April 2010

Soy & Cayenne Toasted Sunflower Seeds

For various reasons my mother and I had to make tablecloths for my 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.

Sunday, 4 April 2010

Gin Spiked Tomato Soup

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.

Wednesday, 24 March 2010


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

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.

Wednesday, 10 March 2010

Green Olive Tapenade

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.

Sunday, 7 March 2010

Patatas Bravas: Spanish Tapas Dish

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.

Thursday, 4 March 2010

Celeriac Schnitzel à la Jennie

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 I 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.

Wednesday, 3 March 2010

Chocolate Cinnamon Hazelnut Spread

Apologies for the big gap between posts! I've been so busy moving, planning our wedding 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.

Thursday, 4 February 2010

Vegetarian Grenadiermarsch

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.

Tuesday, 26 January 2010


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


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.

Thursday, 21 January 2010

Goat's Cheese & Caramelised Red Onion Flat Tarts

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.



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

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.

Thursday, 7 January 2010

Rosemary Potato Fritters

I 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

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, I'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

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

Sunday, 3 January 2010

Glass Noodle Fritters with Thai Flavours

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.