Veggie recipes

Kartoffelpuffer

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Serves 4 people
Prep Time: 20 minutes
Cook Time: 15 minutes

1kg potatoes
1 onion
1 egg
Flour
Salt
Pepper
Nutmeg

Grate the peeled potatoes and onions. Place the potatoes in a clean dishcloth and squeeze the liquid out of them into a bowl. Stir in eggs, flour, salt, pepper and nutmeg. Heat oil in a frying pan. Using about 2 spoons, drop the potato mixture into hot oil and flatten with the back of the spoon. Fry 4-5 minutes on each side, or until golden brown. You can vary the mixture with other vegetables like carrots, leek or celeriac. Serve it with applesauce or tzatziki.

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Recipe by Mena Friedrichson
Photos by Jan Martin Ahlers

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Carrot and fennel soup

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4-6 servings

1 onion
2 cloves of garlic
10-12 carrots, depending on size
1 fennel
1 liter of vegetable stock
1 tbsp. fresh ginger
Oil for frying
Salt and pepper

Start by chopping the onion, garlic, ginger, carrots and fennel. Heat up the oil in a big pot. Sauté the onion and garlic for a few minutes. Add the ginger. Throw in the carrots and the fennel and let it go light brown before adding the stock. This brings out the sweetness of the carrots and gives a nice contrast to the anis flavour of the fennel. Add the stock and leave is to simmer for approimately 30 minutes. Once the vegetables are soft use a hand blender to turn it into a nice and creamy soup.
Season to taste.

Photos by Teodora Bankovska

Vegetable lasagna

We love all sorts of oven-baked dishes, but especially vegetable lasagna. And we especially loved the delicious lasagna that was served at our first Entrepreneurship Dinner in November. Credits for the recipe are going out to Ibrahim D Yildirim and the hard-working entrepreneures who made this dinner a success!

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Ingredients (approximately):

1-2 broccoli
1 medium cauliflower
2-3 parsnips
1-2 carrots
1 package champignons
2-3 peppers
Lasagna plates
Mango chutney
Mornay (Bechamel) sauce
1 can of mashed tomatoes
cheese

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The Sauce:
First cook the “hard” vegetables like parsnips and carrots with a bit of oil so they would get softer. Then add the brocooli and cauliflower and let it cook for 5-7 minutes before adding the tomato sauce and all the “soft” vegetables like mushrooms and peppers. Add some spices like salt and pepper. Then add also mango chutney and let it cook (not boil!) for 10-15 minutes. If the mix is too stiff, then add a cup of water to make it more fluid, do this before cooking it for 10-15 minutes.

Making the layers:
First butter the bottom of the lasagna plates with some oil/butter so the plates won’t stick. If you are using plates with corn – the darker ones, then boil them 3-4 minutes before so they become softer. No need to butter the normal plates. Then put a layer of lasagna plates in the bottom of the oven dish, followed by a layer of the sauce, and a bit of mornay sauce. Throughout the dish, the layers should follow the logic of: plates, sauce and mornay sauce. Try not to finish off with plates on the top since it will just burn and become hard.  In the end, add some cheese on top and put in the oven for 25-30 minutes at 180-190 degrees.

Photos by Teodora Bankovska

Apple crumble

Apple crumble is the perfect dessert to make if you have tons of apples laying around and you don’t want to spend too much effort on the preparations. Plus the crumbs are delicious and you can also throw in some pears 🙂

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A bunch of apples (depending on the size of your oven dish)
Some pears (approx. 3-4)
300 g flour
200 g butter
175 g sugar
Cinnamon

Cut all of the apples and pears into slices (can be with the peel or without, up to you) and place them in your oven dish. Mix together flour, butter, sugar and cinnamon until the mixture resembles breadcrumbs. Sprinkle the mixture over apples and pears. Bake in the oven (180) for about 40 min, until the crumble is browned and apples soft.

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Pictures by Teodora Bankovska.

Cauliflower Rice with Spicy Vegetable Sauce – International Day Special!

On the last day of October, Det Visionære Køkken had a wonderful opportunity to participate in the International Day at VIA UC Horsens. There were 20 countries taking part in total and so, of course a lot of very interesting dishes were served 😉 Needless to say, we were more than happy to introduce our concept and invite people to join our dinners. Our food went really fast and the feedback was overwhelmingly positive! Thank you everybody for coming to our stand, being interested in the project and for helping us to reduce foodwaste!

Spicy vegetable sauce:

4-6 servings.
Ingredients:

1 can full fat coconut milk (400 ml)
250 ml strong vegetable or chicken stock
3 onions
3 cloves of garlic
1 zuccini
4-6 carrots
1 apple
2 red peppers
2 tbsp yellow curry paste
2 cm peeled ginger
½-1 fresh medium strong chili (or 1/2 tsp chili flakes)
1 tsp salt
1 tbsp ground curry
1 tsp ground cumin
Oil/butter for frying
Optional: a dash of coconut sugar to taste
If you are making a big amount; use a few potatoes and leek as filling in the sauce.

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Wash and clean the vegetables and cut them into appropriate pieces. In a big pot heat some coconut oil or butter, add the onions and garlic and sauté for a few minutes. Add the ginger, chilli, curry and cumin and let it release its flavours.

Throw the vegetables and the stock in the pot, bring it to boil and leave it to simmer for 30-40 minutes.

Once the vegetables have gone soft you blend it all together. If there’s a lot of water in the pot pour some of it into a bowl before blending. It’s easier to adjust the consistency afterwards. Add the coconut milk and salt. Start out by adding 1 tbsp. of the green curry paste for a taste. If you want a stronger taste go ahead and add more.

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Spicy vegetable sauce – still in progress 🙂

Cauliflower rice:

This part is easy! You make it either raw or cooked, but the raw version has more nutrients. Start by grating the cauliflower on the rough side of a grater.
If you want the raw version you are pretty much done now, just sprinkle a bit of salt over it.

If you want the cooked version you put the cauliflower in a pot and put the kettle on. Pour the boiling water over the rice and leave for 3 minutes. Use a colander to drain the rice.

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Our hard-working DVK team in action!

Photos by Teodora Bankovska

 

Stuffed peppers

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4 peppers (any color preference works)
8 tomatoes (fx cherry tomatoes)
7-8 mushrooms (fx champignons)
2-3 carrots
1-2 onions (we had red ones)
1 eggplant
200 g cheese (Gouda)
200 g feta
(olive) oil
black pepper + salt

Cut the peppers in half and place them on the oven dish. Sprinkle the peppers slightly with (olive) oil and set them aside for a bit. Cut tomatoes, mushrooms, onions and eggplant into small pieces. Then grate carrots and both cheeses, and mix it together with all other ingredients. Add some salt and pepper to the whole mix and fill up the peppers. If you have some extra cheese left, feel free to place it on top of each pepper, the result will be extra cheesy 😉

Pictures by Teodora Bankovska.

 

Mushroom-Gorgonzola pie

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Since we had quite a lot of mushrooms (champignons), parsley and Gorgonzola cheese, we decided that all of it would make a delicious pie. And we were not wrong. Starting with the dough, the pie itself is rather easy to make, but it does require quite a few ingredients. The dough is surprisingly simple and with a different type of oven dish (fx. round and a bit smaller), you could also cover the top so that it turns out nice and crispy.

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Serves about 4-6
Dough:

100 g butter
2 dl flour
1 tsp paprika powder
0,25 tsp salt
2 tbsp water

Filling:

Approx. 500-600 g champignons
1 onion
150 g Gorgonzola cheese
0,5 tsp black pepper
1 dl chopped parsley
3 eggs
2 dl cream
some chili (optional)

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Prepare the dough: mix flour, salt and paprikapowder into an even mass and add cold butter. Make the dough into even crumbles, add cold water and mix it all together. Press the dough into the baking tin and set aside for a bit.
Chop the mushrooms and onion, and fry on the pan until the liquid from the mushrooms has vaporized.
Take the pan off the heat, add the cheese, pepper and parsley.
In a separate bowl, whip the eggs and add cream. Mix it with the rest of the filling and pour onto the dough. In the end, sprinkle on the chili.
Bake in a 200 degree oven for about 35 minutes.

Pictures by Teodora Bankovska and recipe from nami-nami.ee

Broccoli-stilton suppe

Efter vores første tur til den lokale SuperBrugsen, blev vi virkelig imponerede over al den mad som vi fik! Der var salater, broccoli, blomkål, æbler, pærer, kål.. og meget mere broccoli 🙂 Variationen (og kvaliteten) af grøntsagerne var perfekte og med de grønne farver som inspiration, valgte vi at lave en broccoli-stilton suppe.

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Note! Opskrifter vil (normalt) blive angivet i reducerede mængder eftersom vi tilbereder retterne ud fra den mængde som vi modtager.

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1 løg
1 spsk. olivenolie
2 broccoli
2 porrer
3-4 kartofler
1 chili (el. mere)
ca. 1 liter kyllinge-bouillon
50 g stilton ost (gorgonzola)

Skær løg, broccoli, porrer, kartofler og chili i mindre stykker. Sauter løgene i lidt olie indtil de er gennemsigtige. Kom broccoli, kartofler og porrer i og sauter også disse. Tilsæt kyllinge-bouillon og giv suppen et opkog og lad herefter suppen simre indtil grøntsagerne er møre. Gryden tages af varmen og suppen køles langsomt ned. Rør osten i indtil den er smeltet og tilsæt til sidst chili.

Blend suppen og server den med friskbagt brød  – og nyd den 🙂

Inspiration til opskriften stammer fra allrecipes.com og billeder er taget af Teodora Bankovska.

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English version:

After our first pick-up at the local SuperBrugsen, we were positively surprised about the amount of food we got! Just to mention a few, there was salad, broccoli, cauliflower, apples, pears, cabbages…and some more broccoli 🙂 The variety (and also the quality) of the products was superb and therefore, inspired by all the green ingredients, we decided to make a broccoli-stilton cheese soup.

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Note! The recipes will (usually) be written down in reduced amounts since we’re cooking with the amounts that we receive and more or less everything goes in by the gut feeling.

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1 onion
1 tablespoon olive oil
2 heads of broccoli
2 leeks
3-4 potatoes
1 chili (or more)
approx. 1 liter of chicken broth
50 g stilton cheese (Gorgonzola)

Cut the onions, broccoli, leeks, potatoes and chili into small pieces. In a large pot over medium heat, cook onions in olive oil until translucent. Stir in broccoli, potatoes and leek and cook  until veggies start to release their moisture. Pour in the chicken broth, bring to a boil, then reduce the heat and simmer until the vegetables are tender. Remove from the heat and let it cool slightly. Stir in cheese until melted. Add chili.

Puree soup with an immersion blender. Serve it with fresh-baked bread and enjoy 🙂

The inspiration for the recipe came from allrecipes.com and all pictures are taken by Teodora Bankovska. 

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