Cooking
I love me a good burger. But being a semi-vegetarian makes that a not-so-often enjoyed thing - I don't know why, but it seems like the cafées in Denmark is not really willing to admit that vegetarians exist! They will do you a lot of veggie- or fish stuffed sandwiches and salads, but a decent burger, cheese, ketchup, mustard and all - no. It's just not happening. So I decided to take matters into my own hands...
The Parmesan Patties I found in a lovely book on vegetarian fare by Celia Brooks Brown, New Vegetarian - they we're SOOOOO good! Cook them 'till really crisp - Hubby actually rather wanted mine than his own meat-one! He! Btw., the book is one of my all time favorites... Check it out!
Parmesan Patties
1 tbsp. olive oil + extra for brushing
2 medium onions, chopped
125 g. mushrooms, coarsely chopped
1 teaspoon fresh thyme leaves
50 g. parmesan cheese, coarsely grated
50 g. cheddar cheese, grated
150 g. canned borlotti or pinto beans, rinsed and drained
100 g. fresh breadcrumbs
1 tbsp. soy sauce
2 tbsp. red wine
1 teaspoon mustard
1 egg, beaten
1 tbsp. cornflour
Heat the oil in a frying pan, add the onions, mushrooms, thyme and salt and fry until softened and golden. Let cool.
Transfer to a food processor, add the cheeses, beans, breadcumbs and freshly ground black pepper. Pulse until mixed, then add the rest. Process until mixed, but not too smooth.
Using wet hands, shape the mixture into 8 balls, then flatten into 2 cm. thick patties. Put on a prepared baking sheet, covered with clingfilm. Chill until firm.
When ready to cook, transfer to a baking sheet, brush the tops with extra oil and bake in a preheated oven at 220 C for 25 minutes, or until crisp and golden.
My word of advise: make a double batch! My can of beans had 240 g. in it, so it felt kinda ridiculous to leave the rest. You can freeze the patties after you've shaped them - I actually put mine in the freezer to let them firm up.
I also made my own buns out of Beth Hensperger's Bread Bible - they were exactly that slightly sweet I think hamburger buns has to be...
Served with the lot - cheese, ketchup, gherkins, mustard, spinach, mayo, guacamole, fries... well, I'm sorry, I know not to waste food, but number 2 ended here:
- Vegetarian Green Chili Recipe
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey...
- Eggplant Parmesan Recipe
There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was...
- Squash Fritters
On the way in to work this morning I was thinking about what to have for dinner and started forming the idea for these fritters. I wanted to use some of the produce I had bought at the farmers market yesterday – specifically the squash. I didn’t have...
- Hhdd#28: Polenta Of Choices
With the shock of hearing from Chez Us that I'd won last month's HHDD came the realization I'd be hosting this month's event! (photo to come soon; camera issues!) The search for my many Donna Hay cookbooks, as well as the never-have-enough...
- Meanwhile...
Don't you just hate recipes that have you stirring and watching a pot, and the next line starts out "Meanwhile..."? Anyway, another set of recipes from Nigel Slater's Real Food. Cauliflower Cheese and Mustard Soup Such a simple soup to make,...
Cooking
Look Ma, no meat!
I love me a good burger. But being a semi-vegetarian makes that a not-so-often enjoyed thing - I don't know why, but it seems like the cafées in Denmark is not really willing to admit that vegetarians exist! They will do you a lot of veggie- or fish stuffed sandwiches and salads, but a decent burger, cheese, ketchup, mustard and all - no. It's just not happening. So I decided to take matters into my own hands...
The Parmesan Patties I found in a lovely book on vegetarian fare by Celia Brooks Brown, New Vegetarian - they we're SOOOOO good! Cook them 'till really crisp - Hubby actually rather wanted mine than his own meat-one! He! Btw., the book is one of my all time favorites... Check it out!
Parmesan Patties
1 tbsp. olive oil + extra for brushing
2 medium onions, chopped
125 g. mushrooms, coarsely chopped
1 teaspoon fresh thyme leaves
50 g. parmesan cheese, coarsely grated
50 g. cheddar cheese, grated
150 g. canned borlotti or pinto beans, rinsed and drained
100 g. fresh breadcrumbs
1 tbsp. soy sauce
2 tbsp. red wine
1 teaspoon mustard
1 egg, beaten
1 tbsp. cornflour
Heat the oil in a frying pan, add the onions, mushrooms, thyme and salt and fry until softened and golden. Let cool.
Transfer to a food processor, add the cheeses, beans, breadcumbs and freshly ground black pepper. Pulse until mixed, then add the rest. Process until mixed, but not too smooth.
Using wet hands, shape the mixture into 8 balls, then flatten into 2 cm. thick patties. Put on a prepared baking sheet, covered with clingfilm. Chill until firm.
When ready to cook, transfer to a baking sheet, brush the tops with extra oil and bake in a preheated oven at 220 C for 25 minutes, or until crisp and golden.
My word of advise: make a double batch! My can of beans had 240 g. in it, so it felt kinda ridiculous to leave the rest. You can freeze the patties after you've shaped them - I actually put mine in the freezer to let them firm up.
I also made my own buns out of Beth Hensperger's Bread Bible - they were exactly that slightly sweet I think hamburger buns has to be...
Served with the lot - cheese, ketchup, gherkins, mustard, spinach, mayo, guacamole, fries... well, I'm sorry, I know not to waste food, but number 2 ended here:
- Vegetarian Green Chili Recipe
Vegetarian green chili was the request for dinner the other night. Chili is very popular at my house. But I rarely make it the same way twice. It might be red or green made with white beans or black beans. I have made it with pork, beef, bison, turkey...
- Eggplant Parmesan Recipe
There are many versions of eggplant parmesan. I probably like them all. The earthy sweetness of the eggplant and tomato sauce, the gooey mozzarella, and the sharpness of the parmesan all come together to make something delectable. Eggplant parmesan was...
- Squash Fritters
On the way in to work this morning I was thinking about what to have for dinner and started forming the idea for these fritters. I wanted to use some of the produce I had bought at the farmers market yesterday – specifically the squash. I didn’t have...
- Hhdd#28: Polenta Of Choices
With the shock of hearing from Chez Us that I'd won last month's HHDD came the realization I'd be hosting this month's event! (photo to come soon; camera issues!) The search for my many Donna Hay cookbooks, as well as the never-have-enough...
- Meanwhile...
Don't you just hate recipes that have you stirring and watching a pot, and the next line starts out "Meanwhile..."? Anyway, another set of recipes from Nigel Slater's Real Food. Cauliflower Cheese and Mustard Soup Such a simple soup to make,...