Friday, 30 June 2017

Kafe Umami Undir Bryggjubakka 19 Torshavn 26th June 2017

Kafe Umami was a welcome find in Torshavn, where I was not expecting to find any vegan options.   I enquired if the bread was vegan and soya free and would the houmous sandwich be vegan friendly, so the waitress immediately asked the kitchen and confirmed it was.




I ordered the houmous sandwich, with unlimited Earl Grey tea, as I had some almond milk, in my rucksack.   The sandwich was huge, packed with beetroot houmous and loads of salad, a perfect lunch with the tea, as I was starving.





The Faroe Islands like Norway and Iceland is expensive and lunch set me back £12.00, but I was over the moon to find somewhere catering for vegans, so it was well worth the money.


Sunday, 4 June 2017

Romesco Sauce

Romesco sauce originates from Catalonia in Spain and I absolutely love it, so this is my version, which I make in huge batches and freeze.   Romesco sauce has many uses, as a dip, as a pasta sauce mixed with some oat cream, in stews or even on sandwiches as a spread.

6 sweet pointed red peppers
2 garlic cloves crushed
4 tbsp olive oil
100 g ground almonds
400 g can chopped tomatoes
Salt and pepper
1 tbsp smoked paprika

Makes 12 portions

Pre heat the oven to 200°.   Place the peppers on a baking tray and roast until the skins are blackened, then place in a plastic bag, to help loosen the skins.



Remove the skin, pith and seeds from the peppers, until you are left with just the smoky flesh and cooking juices.


Dry roast the ground almonds in a pan, until they turn a very light brown, being careful not to burn them and put into a food processor.



Put the oil into the pan, with the garlic and cook for 5 mins, then add the smoked paprika, plenty salt and pepper and gently cook for 5 mins, then add the tomatoes and cook for 10 mins.



Add the tomato mixture and peppers to the almonds and blitz until you have a smooth sauce, then check the seasoning.



The Romesco sauce freezes really well in portions and can be reheated when needed, I served it with some cauliflower fiduras and roasted potatoes.