Food: Baked Spaghetti squash with lentil ragù

Having seen them be an Autumnal regular on many American food blogger’s Instagram feeds, I was pleasantly surprised when I found a spaghetti squash at Möllan Market, here in Malmö. I bought a good sized one, for myself and the Mr to share for dinner for 22kr (£1.87), but now was the challenge, what the hell do I do with it?! The solution came in the unlikely form of Instagram, one of my friend’s here in Malmö, Nourish With Julie (IG), also a food and travel blogger, had done spaghetti squash ‘pasta’ the previous night and a little guide to how to cook a spaghetti squash in her stories. So, fired up I decided to put a twist on it, using my lentil ragù recipe to fill the big orange vessels. However, instead of using green lentils I used red ones to have it all meld together to the colour of an Autumn leaf. To make my take on it, you’ll need:

(Feeds 2 (generously))

  • 1 spaghetti squash, de- seeded and cut in half
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tin of chopped tomatoes
  • 100g of red lentils
  • 200ml of water
  • Splash of rapeseed oil/vegetable oil
  • 1 tbp of tomato puree
  • 1 tbp of sundried tomatoes/sundried tomato paste (optional)
  • Splash of red wine (optional)
  • ½ tsp of salt
  • ½ tsp of black pepper (or more!)
  • 1 tsp dried basil (or a generous handful of fresh if you can get it)
  • 1 tsp dried oregano
  • 2-3 bay Leaves

Herbed breadcrumbs:

  •  100g (usually 3-5 slices) of stale bread
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Sprinkle of salt ( I used Halen Môn Anglesey sea saly)
  • Pepper

Garnish:

  • Fresh basil leaves (optional)
  • Drizzle of garlic-infused oil

 

Start with the spaghetti squash, on a chopping board, cut it through the middle (be careful at this step, as the knife may not go through the flesh easily, depending on the individual squash) and scoop out all of the seeds. The seeds you can use as a snack, by seasoning them with spices and a little oil and oven baking them so don’t throw them away! Once you have two halves of squash, now with empty cavities, brush a little oil on them, followed by a crack of salt and pepper. Place them face down on a baking tray and place them into a pre-heated oven at 180°c for roughly 40-50 minutes (depending on the size of the squash).

Whilst the squash cooks you can sort out the ragù.

Fry the onions and garlic in the oil over a medium heat until soft. Stir in the tomato paste and the tin of tomatoes. Season with the herbs, the salt and the black pepper and add the splash of wine if you have it.

Pour in the lentils and add ¾ of the water to the mix. The lentils will suck up the water as they cook. give it a good stir – add more water if it’s looking a bit thick. Simmer on the back ring on a medium heat until the lentils are soft. Take out the bay leaves and set aside.

Once the squash halves are done, take them out of the oven and rough the flesh up a bit with a fork. Next, fill with the ragù and top with some herby breadcrumbs. You can easily make these by taking some stale bread and the dried herbs and blending them up with a food processor. Once broken down into seasoned breadcrumbs, top the ragù, as you would with some Parmesan, drizzle with some garlic oil, a sprinkle of the salt and place back in the oven for a further 10 minutes.

When the top is all golden, garnish with some basil leaves and serve with a side salad with a punchy dressing and some bread. As the squash are quite substantial on their own, you wont need a lot to go with them.

 

Enjoy!

 

 

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Food: Rude Food Recipe 4: ‘Keep the cold at bay’ soup

 

The #Beastfromtheeast has left its mark over all of northern Europe it seems and snowy Malmö is no exception. I’ve decided to take matters into my own hands with this stalwart soup that will batten down the hatches with plenty of fresh alium and flush out any lingering nasties with the heat of the chilli. The level of any of these is preferential, but here are the amounts that I used.

You will need:

  • 1 pack of cooked Beetroot, and its juice
  • The zest & juice of 1/2 lemon,
  • 1/2 tsp chilli, (go full tsp if you’re feeling particularly under the weather!),
  • 2 medium potatoes,
  • 1/2 an onion,
  • 1tbs Sauerkraut juice (optional, I used some, leftover from my dear friend Kathe Kaczmarzyk’s pop-up here in Malmö) ,
  • 3 cloves of garlic,
  • 3 rhizomes of fresh turmeric, grated,
  • 1/2 tsp ground cinnamon,
  • 1/2 tsp ground ginger,
  • Salt & pepper,
  • 500ml homemade veg stock
  • 1tbs dried parsley,

For the orange, ginger & mustard crème:

  • 2tbs dairy free crème fraîche (I used Oatly fraîche)
  • 1tsp wholegrain mustard
  • zest & juice of 1/4 orange
  • Thumb- size piece of ginger, grated

Garnish:

Handful of fresh parsley, chopped.

 

 

The method for soups is always fairly simple, the magic here is the contents and not the process.

Chop the onion, the garlic and the onions roughly, separately chop up the beetroot into chunks and make sure you keep the juices.

Gently soften the onion and the garlic in a little oil and then add the potatoes, stir them through. Begin to add the lemon juice, the sauerkraut, the beetroot pieces, the beetroot juice and then grate in the lemon zest and the turmeric. Be careful with the fresh turmeric as it will stain anything, including your skin, so you might want to use gloves. Add the spices, the herbs and then pour over the stock, season to your taste including the chilli!

Bring the whole thing up to a robust simmer before sticking in the oven at 140 degrees celsius (fan assisted) and allow it to do its thing for at least an hour. Take the whole thing out, stir and check the seasoning. When you’re happy with it you can blast the whole thing with a stick blender or a food processor until it’s thick.

The aroma should be rich and earthy with the beetroot and the garlic, the back notes from the sauerkraut and the lemon should be sharp and punchy. The heat should be there to the taste too from the chilli. The colour should be like you’ve liquidised rubies.

For the punchy crème, simply mix all the ingredients together into a bowl and leave to thicken for 5 minutes.

Serve with a good loaf of your favourite sourdough, a sprinkle of chopped parsley and a generous dollop of the punchy fraîche.

Enjoy!

Food: Easy broccoli & borlotti bean penne with my Zogghiu

On the weekend I bought a big bunch of fresh mint from my local greengrocer for a Middle-Eastern dish. I was left thinking what to make with still a sizeable bunch left-over. Turn to Sicily!

In Sicily, unlike other parts of Italy, they have a special Eastern Influence on their flavours, because of the island’s special history, this has lead them to use mint as a herb, rather than just a garnish or for sweets. This has produced some real treasures like zogghiu, a minty & pistachio filled pesto. It would normally have some parsley too, but my version still produces a great, fresh & zingy sauce for pasta.

Serves 2

To make you’ll need:

  • 200g dried penne (100g per person)
  • Half a head of broccoli, cut into florets
  • 1 tin of Borlotti beans, drained

For the zogghiu (pesto):

  • Bunch of fresh mint (cut the stalks off)
  • 3 cloves of garlic
  • 4tbs rapeseed/ olive oil
  • 1tbs pine nuts
  • 1tbs pistachios (unsalted & shelled)
  • Zest of 1/2 lemon
  • 1tbs white wine vinegar
  • Salt & pepper

Garnish:

  • Few mint leaves
  • handful of pistachios

Start with the pesto, simply add the ingredients into a food processor and whizz up into a fragrant green paste. Before blending, keep a few mint leaves aside for garnish. Remember to stop half way, scrape the sides down with a spatula and go again, this will ensure a smoother, more even pesto. Then remove and scrape into a bowl.

Put a pot of salted water onto boil, as it gets up to speed, place in the broccoli. Poach until they’re tender, but still have a bright green colour. Remove with a scoop. Place the pasta in and cook for 8-10 minutes, until al-dente. In the last minute of cooking, add in the Borlotti beans. Strain and place back into the pan. Add the florets of broccoli and pour in 1/2 of the pesto. You can store the other half in the fridge or freezer for a future meal. Fold the minty sauce through the pasta and vegetables. Then scoop into bowls. Add a few mint leaves and a handful of pistachios as a garnish, a nod to whats in the very special pesto.

Enjoy!

Food: Broccoli, spinach & parsley soup

This is a great soup with a big burst of green to help beat the up-coming illnesses this Autumn, and will make you feel generally more hyggelig (cosy)!

You’ll need:

  • 3-4 medium potatoes
  • 1 onion
  • 2 cloves of garlic, minced
  • 1/2 head of broccoli, chopped
  • Broccoli stem, finely cut
  • 20g frozen spinach
  • Handful of fresh parsley
  • 1 tbs dried parsley
  • 100ml veg stock
  • 1 tbs Dijon mustard
  • 1 tsp nutritional yeast
  • 1 litre of water
  • Rapeseed oil
  • Salt & pepper

 

Garnish:

  • 1 tbs walnut oil
  • Chopped fresh parsley

 

Start by chopping the potatoes into chunks, parboil them in a pan of salted water. Once done, drain and set aside.

Chop and fry the onion & minced garlic in a cast iron pot on a medium heat with a little oil until they’re soft and mellow. Next, add in the potatoes, dried parsley and the broccoli stem. Pour over the water and veg stock and stir. Add in the broccoli and bring to a simmer. Simmer for at least 20 minutes before adding the spinach and fresh parsley, and stir lightly until it starts to thaw. Place the lid on, turn the heat down onto its lowest setting and leave the mixture bubble and cook for a further 8-10 minutes. Now, stir in the nooch (nutritional yeast) and the mustard.

When the soup’s done its thing, take a hand blender and blitz the whole thing into a thick, velvety green soup. Season to taste.

Serve with a drizzle of walnut oil, a crack of black pepper and some chopped parsley. It goes really well with a crusty loaf and I’d recommend pairing it with a Æro Valnød Øl (walnut ale)  by Danish brewery, Rise Bryggeri, as the flavours complemented each other so well, but any gold ale would work here!

Enjoy!

Food: Whole roasted cauliflower

I was craving a proper ‘Sunday roast’, a huge deal for a Brit abroad. But I had missed the boat on the Sunday, instead I made this tasty dish on Monday. A perfect cheap and vegan solution for those awkward family gatherings, where everyone else is catered for by a huge roast joint. It’s so easy to make, even Grandad could make it!

To make you’ll need:

  • A whole head of cauliflower
  • 3 tbs gravy granules (I used Bisto- Original (red))
  • 3tbs cornflour
  • 1tsp dried thyme
  • 1tbs dried parsley
  • 1tsp mustard powder (I used Coleman’s)
  • 1tsp garlic powder (Available from Flying Tiger Copenhagen)
  • 1tsp onion powder (Available from Flying Tiger Copenhagen)
  • 1tsp ground black pepper

Simply wash the cauliflower and carve off any stalk and unsightly bits from the main body. Pat down with a towel and pre-heat the oven to a nice 180°C. In a bowl, place all the dry ingredients and mix thoroughly. Then, start adding water, bit-by-bit,  until a thick, savoury paste has formed. Now, prepare to get messy! Use your hands (cleaned, of course) to cover the whole cauliflower with the paste. This will form a nice herby crust as it roasts in the oven. Make sure the cauli is evenly covered and place in the oven in a baking tray. Roast for roughly 50 minutes, before taking it out and turning the baking tray. Place in for a further 20 minutes. Once this is done, take it out and pierce the centre with a skewer, to check that it has fully cooked. If not, place it back in for a further 10 minutes. Once it has finished, leave to slightly cool before serving.

I’d recommend serving it with a medley of vegetables and a classic British onion gravy,  which I make from using Bisto Original (red), the cooking water from all of the veg and some fried onions. I also served mine with some homemade stuffing, of which I’ll post the recipe soon!

Enjoy!

 

 

IMG_9750.JPG

The roasted cauliflower, enrobed in onion gravy.

 

 

Food: Umami rice balls

So, recently I felt like absolute death and didn’t fancy cooking anything elaborate. But during a window of not feeling quite as bad I rattled together this little beauty with leftover rice.

You’ll need:

  • 300-500g of leftover cooked rice,
  • 1 medium onion, chopped,
  • A handful of spring greens,
  • 3-4 mushrooms,
  • 1 tsp tomato pureé,
  • 1 tbsp Suma mushroom pâté,
  • 1 tsp dried rosemary,
  • 1 tsp mixed herbs,
  • 2-3 aubergines slices (in oil), chopped,
  • Salt for sprinkling (I used Saltverk Birch smoked salt)

For the Tomato umami drizzle:

  • 1tbs Kecap manis
  • 1tsp tomato pureé
  • 1tbs tomato ketchup
  • Splash of water to thin

For the Rosemary, garlic & smoked paprika mayo:

  • 4tbs vegan mayo
  • 1tbs Pimentón
  • 1tsp dried Rosemary, ground
  • 2tsp garlic infused oil
  • Squeeze of lemon juice
  • Salt & pepper

Method:

Pre-heat the oven to 180°C (fan) and chop all the ingredients that need chopping. Fry the onion lightly in a little oil until soft, add the mushrooms and spring greens and continue to fry gently until they’ve softened down. Add the tomato puree and the pate and stir through.

In a big bowl stir all of the ingredients including the herbs into the rice and bring together with your hands into balls (roughly tennis ball sized). Place the balls onto a baking tray lined with greaseproof paper and bake in the oven until they’re crispy on the outside for 15 to 20 minutes.

Whilst they are in the oven, mix together the ingredients for the umami drizzle & the punchy mayo in bowls. Take the balls out of the oven and leave to cool for 5 minutes. To serve, place in a bowl/ plate and cover them with the drizzle, sprinkle them with salt and serve the mayo on the side.

Enjoy!

 

Food: Peaches with apricot, cardamom & lemon fraîche

Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun.  The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday

Serves 2

You’ll need:

  • 4 peaches ( I used doughnut peaches as they are in season)
  • zest of 1/2 lemon
  • juice of 1/2 lemon
  • 1 shot of lemon vodka (optional)
  • 2tbs sesame seeds, toasted

Apricot fraîche:

  • 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
  • 2tbs icing sugar, sifted
  • 2 apricots, chopped finely
  • 1tbs ground cardamom
  • Zest of 1/2 lemon
  • Squeeze of lemon juice

 

Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.

Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.

Enjoy!