London: vegetarian lunch at The Gate

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A Sunday in April when the rain was hanging over London like a thick grey blanket, we were meeting up with friends for lunch and to watch The Boat Race. It seemed like all of London was out this day to cheer on the rowers, despite the weather, so the pubs where we thought we would meet were all full and certainly not appropriate for our friend’s baby.

But somebody thought of this vegetarian place nearby, that I hadn’t even heard of, and that’s where they were gathered when we arrived, a bit late. It wasn’t really were we (five carnivores and a baby) expected to have lunch; I think we were all thinking about a nice meaty pub roast, but we were all very happy with the choice in the end.

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Personally I like vegetarian food, and cook it quite a lot at home (without even continuously thinking about that the food I sometimes cook IS vegetarian, I just like nice food) but I am a little bit limited to what vegetables I can eat, due to my stomach condition, so I was a little worried before I had browsed the menu. But luckily The Gate is all about nice upscale vegetarian food instead of super healthy vegetarian food (that’s the category I struggle with) so there was plenty I could have.

I really liked the starters, and ended up having three of them! Two to share with my boyfriend as we couldn’t decide which starters to have, and then a third as my main course because I can never resist aubergine at a restaurant!

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The first two starters; onion quite (top photo) and the mushroom Wellington (middle photo) were both great. Nice pastry, nice filling and certainly not too healthy!

The aubergine (above) was just as sticky and gooey as I had hoped so I was very content with my choices and too full for pudding. Instead we headed to the river and shared some rosé in the rain.

I think was my first visit to a completely vegetarian restaurant, and I really enjoyed it! It was a nice restaurant in general (i.e. nice atmosphere, staff etc.) that just happened to be vegetarian. And I’m sure my veggie friends would love it here, where they can have EVERYTHING on the menu!

The Gate, 51 Queen Caroline St, Hammersmith, London W6 9QL

Recipe: broccoli cheddar soup

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I love broccoli! Which you can see in the archives here at Scandelights. And luckily broccoli is one of those rare vegetables that both taste nice AND is good for you. Hurrah!

This soup, however, might be more good for the soul than the waist, as it has a hefty amount of cheese in it. But, isn’t that what we need this time of year?! Something warm and comforting in a bowl, that’s both delicious and nutritious (thanks to the broccoli).

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Broccoli cheddar soup, serves 4-6

Adapted from Smitten Kitchen’s recipe.

4 tbsp butter

1 small onion, finely chopped 

1 garlic clove, finely chopped

60 ml plain flour

120 ml milk

120 ml cream

950 ml vegetable or chicken stock (from a good quality cube is fine) 

1 bay leaf

salt and black pepper

565 g broccoli, finely chopped

1 large carrot, finely chopped

225 g grated mature cheddar + extra for garnish

Melt the butter in a large saucepan on medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk and cream until smooth. Add the stock, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the pan and simmer until tender, about 15 to 20 minutes. Remove the bay leaf and adjust seasoning if needed, but keep in mind the cheese will add some salt as well. Mix the soup with a stick blender to your desired texture. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with grated cheddar. Serve with crusty bread. 

Recipe: Kale quiche with almond slivers and mature cheese

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Already in November I celebrated Christmas the Scandi way with the book club. It’s a nice little tradition and this year we outdid ourselves with carol singing! It was so much fun and the perfect way for me to get into the Christmas spirit.

We started the evening with the loveliest mushrooms salad on crostini, plenty of prosecco and my epic Christmas playlist.

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Then we moved on to the main meal of Jansson’s frestelse (grated potato baked with onions, anchovies and cream), two types of meatballs, a salad with pear and walnuts and this kale and almond quiche with Swedish Herrgård cheese.

But the pièce de résistance was Mary-Louise’s pecan and almond pie for pudding. So lovely and timed well as it was around Thanksgiving!

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Kale and almond quiche with Herrgård cheese, serves 8-10

Pastry:

120 g softened butter

300 ml plain flour

1/2 beaten egg

Filling:

500 g kale, trimmed, rinsed and parboiled

50 g almond slivers

200 ml matured Herrgård cheese, grated (matured cheddar works as well) 

3 eggs

100 ml cream

200 ml milk

salt and pepper

Pinch the pastry together and coat a pie dish with it. Use a fork to make small holes in the pastry. Pre-bake it for 10 minutes in 180C. Leave to cool.

Squeeze the water out of the kale and chop it. Add salt and pepper to the kale and place in the the tin. Scatter with almond slivers and add the cheese.  

Beat eggs, cream and milk. Add plenty of salt and pepper. Pour into the tin and press the filling down so it’s all covered with the egg mixture. Bake in 180C for about 40 mins (until set and golden brown). 

 

Sweet potato rounds with feta, pomegranate and parsley

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I made these colourful nibbles for a party in the summer, when the sun was shining and children were splashing in the pool. But they work as well lighting up the December darkness or brightening up an October day.

They’re both easy to make and really lovely to eat, so it’s a good idea to make a few extra.

Sweet potato rounds with feta, pomegranate and parsley, makes 30

3 medium sweet potatoes, peeled

2/3 packet feta

1 packet pomegranate seeds or a whole pomegranate (seeds only) 

1 bunch parsley, chopped

mild oil

salt and pepper

Slice the sweet potato in 1/2 cm thick slices. Place on a parchment paper covered baking sheet and drizzle with oil. Sprinkle with salt and pepper. Roast in a 200C oven until soft but not mushy, approx 10-15 minutes. Leave to cool. 

Top all the rounds with crumbled feta, pomegranate seeds chopped parsley.