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Vegetarian recipes: 7 easy recipes to get you started

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Level up your lunchtime with this light and refreshing vegan buddha bowl
(Cauldron)
Y
ou’ve almost definitely heard of Veganuary, but what about National Vegetarian Week? Call it Veganuary’s older, but far less demanding, sibling. The premise is much the same: try eating vegetarian food for a week, nominate two friends to do it with you and at the end donate £3 to the Vegetarian Society. And, of course, you can make sure all your friends know about it by mentioning it constantly. I jest, but seriously: it’s for a good cause. ....

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Trine Hahnemann Scandinavian Green | House & Garden

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Trine Hahnemann s vegetarian Scandinavian recipes for early spring
Danish chef and food writer Trine Hahnemann is the go-to source for Scandinavian food, having penned many cookbooks on the topic. In her latest release, Trine celebrates seasonal recipes for cooking with fresh fruit and vegetables, in her first all-vegetarian cookbook. Scandinavian Green is split into the four seasons and these recipes for rhubarb filo tart, lemon mousse, wild garlic pancakes and a spinach and turnip tart and the perfect things to eat in these early days as winter gives way to spring.
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Trine Hahnemann , Scandinavian Green , ட்ரைன் ஹேன்மேன் , ஸ்காண்டிநேவிய பச்சை ,

Danish Food and Trine Hahnemann Danish Recipes

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Recipes extracted from Scandinavian Green by Trine Hahnemann, (£26, Quadrille). These recipes were supplied by the publisher and not retested by us.
Danish cuisine
Denmark is a small country, made up of the peninsular Jutland and some 1,400 islands. Seventy-two of those have people living on them, and nowhere are you more than an hour away from the sea. Denmark is very flat and dominated by a cycling culture and a lot of outdoor activity. Danes have a saying: “There is no such thing as bad weather – only the wrong clothing.”
Danes still live by the seasons and now, in winter, there are a lot of apples used for both desserts and savoury dishes, a variety of cabbage cooked in many different ways, and root veg roasted, baked or steamed. Bread is a very important part of the food culture: rye is eaten for breakfast or lunch by most Danes every day. Denmark has many smørrebrød (open sandwich) places – you might start with herring, then go for po ....

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Проф. Румяна Коларова: Българските избиратели често изненадват и вместо фрагментиран парламент, консолидират вота си и го насочват към определена политическа сила

Проф. Румяна Коларова: Българските избиратели често изненадват и вместо фрагментиран парламент, консолидират вота си и го насочват към определена политическа сила
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Vegetables rule in Christmas recipes from Scandinavian Green

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Imagine if, instead of Brussels sprout, we referred to the miniature brassica by its Danish name, rosenkål or ‘rose cabbage.’ The image of a blossom, its petals pulling away as it blooms, befits the bud perfectly. Rather than something to be boiled, pushed around the plate and avoided at all costs such is the fate of many a Brussels sprout the rose cabbage might be widely celebrated instead. Finally recognized, rightly, as one of the winter table’s crown jewels.
“Rosenkål is such a nice name compared to Brussels sprouts. Also, it’s so difficult to say Brussels sprouts,” says Danish chef and author Trine Hahnemann, laughing. “I love Brussels sprouts, and they become better all through the winter. The more frost it gets the tastier it becomes, so it’s also something that you can eat into January and February.” ....

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