All posts tagged: vegetarian dishes

Warm Salad of Kale, Sweet Potato and Quinoa

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  Warm Salad of Kale, Sweet Potato and Quinoa   Each month I write for Kitchen Garden Magazine (check it out here) where I create recipes that follow the gardening seasons. It’s a process I really enjoy, as I eat and cook with the changing seasons in mind every day. It comes naturally to me, maybe because I grow a large quantity of our food myself, and I am therefore in tune with what vegetables are in season. When I started this blog, I divided the blog categories up into seasons, making it easy for readers to, at a glance, find recipes that feature vegetables readily available here and now. And that still stands. This recipe I am sharing with you today has the slow changing season from summer to autumn written all over it.  A warm salad of Kale, Sweet Potato and Quinoa with Toasted Hazelnuts and an Orange Balsamic Dressing. If you are interested in learning more about eating seasonally and locally, then stay tuned, as I am preparing an Eat Seasonally Guide which will be posted …

Twice Cooked Butternut Squash Pasta

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I woke up to the sound of lovely bird song this morning, the sun was shining, and on closer inspection, the daffodil heads had come up from between their green shoots. How exciting, spring will come again! And after a long walk with the dog, I fancied a pasta dish I made for Kitchen Garden Magazine back in November. For this deliciously heart-warming dish, use either pumpkin or butternut squash. They both work well, but sometimes pumpkin can be hard to find out with Halloween, unless you have a farm shop near by. What makes this dish a little different is the pan-frying of the pasta. This merges and melts all the flavours into a mouthwatering lunch or dinner. ___________________________________________________________ Ingredients Serves 4 1 medium butternut squash 1 large onion, peeled and diced 3 cloves garlic, minced a dash of olive oil 1 small handful fresh sage leaves 500g pasta 50g pumpkin seeds good quality hard cheese , grated for the top salt and pepper to taste ______________________________________________________   Pre heat the oven to 200C/fan …

Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing

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Looking out of the window in my studio, I am a little saddened by the fact that it is already dark at 8.30. The days are getting shorter and a little colder..already? However, looking at my veg plot you wouldn’t know to look at it. My courgettes are thriving,  and with each plant producing a lovely shiny courgette a day, I am harvesting more than 10 a week. This means that courgettes are on the menu most nights, and as I’m not one for making the same dish more than once a month, I’m having to work hard to keep this productive veg interesting. A few weeks ago, I created a couple of courgette recipes for my local farm shop, as they too have a bounty of emerald green fruits, just waiting to be put into a delicious veggie recipe! Here is one of the recipes; ________________________________________________ Baked Courgette with Mushroom, Sage and Pumpkin Seed Stuffing Serves 2 as lunch or 4 as a starter. Ingredients 4 small courgettes 1 red onion 2 cloves of …

Beech and Wild Garlic Canapés

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Walking my dog this morning, I was greeted by the beautiful sight of the beech tress bursting into leaf. Finally! Growing up in Denmark, I have come to associate the mark of spring with the sight of fresh beech leaves lightly decorating the tall trees in the forests. I was also thrilled to see that the entire forest flour was covered by the beautiful snow white flowers of the wild garlic. They are extremely pretty incorporated into a salad, or stuck in a vase at home, if you dont mind the faint smell of garlic..Or make them into this great recipe I have adapted a super simple recipe from Anette Eckman’s ‘Naturens Spisekammer’ that uses new beech leaves filled with cheese, as a little spring snack. ____________________________________________________________________________________ 24 new beech leaves 200g soft cream cheese 4 wild garlic leaves 1 tsp cayenne pepper or chilli oil a pinch of salt and pepper ____________________________________________________________________________________ Pick your beech leaves and wild garlic leaves the day you intend to eat them. Wash and pat them dry. Finly chop …

Blood Orange, Red Chard and Stilton Salad

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During the summer months, I eat a lot of creative salads, but in the winter I usually go for more substantial dishes. However, when you can combine blood orange, red chard and stilton, Im all for eating salads during the winter! Juicy blood oranges can be found at the moment in the shops. I got mine in my local farm shop along side the delicious red chard, which really brightens up salads with its colourful deep red stems. ____________________________________________________________________________________ Serves 2 2 extra large handfuls of red chard, washed 1 blood orange 150g good stilton (add more of less to suit your taste) 2 tbsp mixed seeds, such as pumpkin and pine nuts 1 tbsp olive oil ____________________________________________________________________________________ Segment the blood orange, (here’s how) and try to capture most of the stray juices. Cut the stilton into randomly sized chunks and toss with the washed leaves, seeds and blood orange segments. Finally drizzle the renaming blood orange juice and olive oil over the finished salad. Serve with a few slices of good bread, for example …