Vegetable parmesan, a spin off of the eggplant parmesan, but with a few more colorful veggies.


Meat free and rainbow monday again, One a week I try to have a meat free day and since i am going to eat mostly vegetables I like to eat the colors of the rainbow, to get as much and varied nutrition as possible.

This dish is almost the same as a regular eggplant parmesan dish with a few other veggies.

2 1/4 lbs (about 2 large) eggplants
1 teaspoon kosher salt

1 eggplant, normal sized
1 zucchini, normal sized

2 dl chopped carrots
2 dl chopped yellow bell pepper
2 dl chopped celery
2 dl chopped red onions

Tomato sauce
1 Tbsp olive oil
1 finely chopped onion
1 clove minced garlic (about 1 teaspoon)
2 cans whole peeled tomatoes, tomatoes diced, reserve juices
1 dl finely chopped fresh basil
Freshly ground black pepper

4 dl cups breadcrumbs
3 dl cups grated Parmesan cheese
2 dl flour
4 beaten eggs, more if needed
1/4 cup olive oil
3 dl cottage cheese
4 dl grated mozzarella

Slice the eggplants and zucchini into 0,5 cm thick rounds. Lay the slices out on a rack over a rimmed sheet pan.

Sprinkle both sides of the veggie rounds lightly with salt. Let them sit and release moisture for 1-2 hours.

For the sauce, sauté onion and garlic in a saucepan with a bit of olive oil on medium heat for about a minute, add the tomatoes and let it simmer for about 15 minutes, salt and pepper to taste and add  minced basil and remove from heat.

Sauté the vegetables in a pan with a little oil and set a side until you need it.

Put flour in one bowl, beaten eggs in another bowl and in the third combine breadcrumbs and half of the parmesan.

Pat dry the eggplant and zucchini slices with paper towels and coat the rounds in flour,  then beaten eggs, and lastly in the breadcrumb and parmesan mixture.

Fry the rounds in a pan with a little oil on medium heat until golden on both sides

Spread tomato sauce over the bottom of a large oven proof dish or in smaller individual ones. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Add a layer of the mixed vegetables and cottage cheese

Place another third of the veggie rounds over the cottage cheese, add more sauce over the rounds. Sprinkle with 3/4 of the mozzarella. Add the remaining eggplant and zucchini in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan and mozzarella

Bake in the middle of the oven in a pre heated oven 180 C for about 25 minutes .

Serve with extra parmesan and some nice bread.

Home made cream cheese with ramson

Ramson creamcheese recipe

Have you ever thought about making your own cream cheese? In some cultures it is still common to make cream at home. This product that you can get from any store is so easily made at home.Yes, it’s possible to learn how make your own cream cheese and this easy recipe doesn’t require any hard-to-find ingredients or difficult cooking techniques.

Homemade creamcheese

This is a fresh cheese made with something acidic to curdle the milk, some also call this yoghurt cheese. For some people it is not cheese if you do not use a cheese starter or rennet to produce cheese. Although the only ingredients I used are cream, milk, buttermilk, lemon juice and salt, the finished flavor is cream cheese all the way.

As mentioned it is not very difficult to make. The most trying part of the recipe is the time commitment, it requires little active time, but the resting times make this a 24 hour project. If you want cream cheese for Sunday brunch, start either on Friday or early Saturday for best results.

Wild garlic creamcheese recipe

Yelds 4 dl +

Cooking time 24 hours, active cooking time 30 min


medium, heavy bottomed pot
measuring cup
fine mesh seive
cheesecloth / clean tea towel
clean string or twine
wooden spoon


1 liter whole milk
6 dl heavy cream
2,5 dl buttermilk
0,5 dl fresh lemon juice
1 tsp salt

Hand full of ramson or some other herbs and spices.

In a clean, heavy bottomed saucepan, heat the milk, cream, and salt on medium heat, stirring gently but constantly so not to scorch the milk mixture. Heat it up to about 80 C, the liquid will start to wave gently.

Once the mixture reaches 80 C, remove it from the heat and let the mixture rest for 5 minutes. Add buttermilk and lemon juice and stir gently, just to combine. Give the mixture a little taste: if it doesn’t taste as tangy as you would like, add a bit more lemon juice. If you prefer it saltier, you can also add more salt.

Cover the mixture in the pot with a towel, and let it rest at room temperature for at least 4 hours.

How to make creamcheese

Place the cheesecloth or cloth in a bowl, and pour the mixture on top. Gather the edges and tie it to something so the whey can drip away.

I tied the cheese cloth to a one of the kitchen cabinet handles. Leave the mixture to drain for several hours until it stops dripping whey.

When it has stopped dripping whey and feels firm, you can remove it from its pouch. You can eat the cheese as is or add flavourings like herbs and spices. and add the flavouring . You ave made  yourself some amazing cream cheese. Keep it covered in the refrigerator until ready to use. It is said that it keeps for about two weeks in the fridge,, my never keeps that long, because it ges eaten up.

What did I do with the whey, I made biscuits with it and will soon be a new post here soon.