Another week of delicious food, and once again I feel like I’m running out of time.
There’s still an array of different dishes I want to try my hand at, but I fear the end of the month will come before I can manage to get to them all. I have managed to get a dessert in this week, and will try to get another one in the final week, fingers crossed.
Danish Strawberry Pudding
What do you do when you’ve got a big punnet of strawberries, and a partner who doesn’t eat fruit? Well usually I make smoothies (which he doesn’t drink), or freeze them for later use, but this time I made pudding. I love the simplicity of this dish – strawberries, sugar, lemon or vanilla and corn starch to thicken. When it sets it looks s bit like jelly. It tastes like a super thick strawberry jam, only not as sweet. Topped with coconut yoghurt, cacao powder and chocolate bits it had Steve scoffing down his fruit.
Swedish eggplant pastie
Based on the idea of a tradition Swedish meat pie, I used roasted eggplant & walnuts, along with a few other bits and pieces to make this pastry delight. The traditional version is made using sour cream pastry, but I used frozen shortcrust pastry. As I’ve probably mentioned previously, I don’t have the room to make pastry from scratch. It ended up making 8 ‘pies’ – they were in fact triangle shaped, so more of a pastie really. Served with salad and roast vegetables and topped with dill sour cream, this was a big winner!
Scandinavian style pasta
Pasta doesn’t really seem to feature in Scandinavian or Nordic food much, but I felt like pasta so made one with a Scandinavian feel. Carrots, green beans, kale, cabbage, onion and chick peas with dill, lemon juice, savoury yeast flakes and a little sour cream. Yum! It was lucky I made a big batch. Between this and the eggplant pasties I didn’t really need to cook for a few days. The combination of dill and lemon really is quite divine. I think dill will have to be added to the collection of fresh herbs we’re growing.
They’re simple to make, look quite lovely, and let’s face it, it’s hard to go wrong with roast potatoes. The hardest thing about making these is slicing them, and waiting for them to be ready. Once sliced, drizzle over and little olive oil or margarine and some salt and pepper, then about halfway through baking you drizzle over a bit more oil and the breadcrumb mix. I mixed salt, pepper and savoury yeast flakes in with the breadcrumbs. Then you finish roasting, and eat.
Carrot and chick pea patties
These soft, delicate patties are rich with the flavours of dill and lemon. Simple to throw together, and baked in the oven, they are great topped with Tofutti cream cheese, sour cream, mayonnaise or a mustard sauce. The hardest part is not breaking them when you flip them over, but even if you do it doesn’t really matter, since they still taste the same. We had them with the vegetables in mustard sauce below and some simple roast potatoes.
Mushrooms, bean and Brussels sprouts in mustard sauce
Slowly simmered in white wine and mustard, these are just delicious! The vegetables end up full of the flavour of the sauce, since they’re cooked in it. You have the option at the end of thickening the sauce and making it creamy with a little soy milk, or leaving it as it is, which is more the consistency of a salad dressing.