In Nørrebro, Copenhagen’s most culturally diverse neighbourhood, a food market is organized every first Sunday of the month on the sidewalk at Kogebogeriet (cook)bookstore & café. A handful of small and passionate food producers with a reputation of being the eminent choice of discerning customers attract shoppers who make a point of shopping locally and in-season.
The highlight of any food market is to taste the different seasonal products and to be inspired by the ingredients for your own home cooking. From the organic vegetables and goat milk products on display, I instantly had an idea for making my own goat milk yogurt and pumpkin salad.
Goat milk is not my cup of tea, however, because of its goaty smell. That being said, the products from Copenhagen Goat Milk really challenged my preconceived ideas. Besides goat milk, they also make fantastic French-inspired cheese and yogurt which, thankfully, doesn’t smell like goat. Just add a bit of granola or muesli and brunch is ready to serve!
For dinner, I could make my own pumpkin salad. Here is what I’m thinking. Cut the pumpkin into bite-sizes and boil them until softened. Remove from the heat and shock them with ice-water which will help keep the crunchiness of the pumpkins. But I will continue cooking a few pieces until fully soft, to be mashed with my pre-made mustard mayonnaise. Just enough for dressing. Next, roast ready-to-eat pumpkin seeds and leave them to cool down to room temperature. Now it’s time to assemble the pumpkin salad. Put the bite-sized pumpkins in a bowl. Add pumpkin-mustard-mayonnaise, balsamic and a pinch of salt. Pile with bite-sized Romanian lettuce leaves. Stir the pumpkin, leaves and dressing. Garnish with parsley leaves and roasted pumpkin seeds. Voilà!
So what am I waiting for? It’s time for shopping and cooking. Until next time, see you!