The best recipes 2012 by Jeanne d'Arc Living

The Best

Recipes

s t u c t r o h S . e v . o s t L n e h t i i d w e ed ngr r a I p i d e d r o d o P d o A G . o F m e . o d a r y f m s e e o m e i o r C h F . H s . w . g o n l s e i t l t t e i u s c F a v p . I n o v e . S h o r t -s . H e a l t h y . T d e r S m e l l s . p a r e d w i t t e n n r o e P i d d W e o r o d with L . g G F . n s . e e I y d v s a i d t o m i o e d m o H . F d e . G oF r e e f r o m A d p . I n v i t i n g . C s t . u e c t t s r a o a s t e . e l l s . F e l l o w s h i i t h L o v e . S he n t s . H e a l t h y . Tn d e r S m r S m o d P r e p a r e d w o o d I n g r e d i d i t i v e s . W og . C o s y o s y . F o . H o m e m a d e . GF r e e f r o m A ds h i p . I n v i t i n . S h o r t o r t - c u t se a l t h y . T a s t e . m e l l s . F e l l o wr e d w i t h L o v e n g r e d i e n a I p d e r o o P d nts . H s . Wonder S o A G . o F m e . o d a r y f m s e e o dditive Inviting . C ort-cuts . Hom . Taste . Fre w s h i p . i t h L o v e . S hd i e n t s . H e a l t h y p a r e d w. G o o d I n g r e emade from Jeanne dâ&#x20AC;&#x2122;Arc Living

T . y h t l a e H . s t n o e i o d e r G . g n e d I ma d e o m o o t H r G . o . h e s t d u a S c m ome hortove . Lonnie WĂźrtz Jensen Vivian Christensen

mema y . Food Pre Smells . Fe . Free from .Good I . Cos s . Wonder ealthy . Taste s . Homemade . Food Pr t u ve H y c i s t . t i o r d s t o d C n o h e . g A d Ingredi W S n i . t . i e v s v n G o o r e p a r e d w i t h L. oF e l l o w s h i p . If r o m A d d i t i v e e e r F Best F o o d P d e r S m e l l s . The . e st a T n y o h t W nts . Heal Ingredie

Recipes

Je a nne d ’A r c liv i n g viv i a n c h r i st e nse n

phOTOGRAphY:

lo nni e W ü rt z Je ns e n

Jea n n e d ’A r c liv i n g

w w w . je a nne d a rc liv i ng . d k

T R A N s l AT i O N :

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G RAph ic de s iG N :

he lle R o u t h e & l o nni e W ü rt z Je nse n

i s B N 978 - 8 7- 92 8 4 3 - 0 8 -1

JANUARY FeBRUARY

Dear Reader

MAY

ApRil

MARch

love

good

food,

cosy

TOGeTheRNess and inviting dishes. it is a part of our work and our entire liFesTYle. None of us have any kind of FORMAl edUcATiON in cOOKiNG. it is only our iNTeResT for preparing and eating GOOd FOOd, which drives us. still time and time again we are given praise for the easy and tasty

Recipes, which we have included in

JUNe

the magazine over the past three years. perhaps it is our

which is felt through the pictures? Or it

JUlY

could be the

AUGUsT sepTeMBeR OcTOBeR

FAcT that everything we

make is the kind of food, which everyone can make. it is simple, but delicious. Made from

iNGRedieNTs,

which

are available to all. There is no

dOUBT

that when we

make the food articles it becomes a

pARTY iN eveRdAY liFe here at the magazine. even though we have our excellent meal programme, it

something

else

when

hOMeMAde food on MeNU. As one of our deAR

there the

simply

employees NOveMBeR

eNThUsiAsM,

often

exclaims:

“Think

that we also get paid for this…”

it is no

secReT that i am in favour of

cutting corners, but it must be without

QUAliTY. so rather siMple dishes with fewer, but good iNGRedieNTs. compromising

For the most part

cOOKiNG

is not

just something, which needs to be done and dusted. it is an exciting and at times

cReATive process. it is a GReAT lOve of good and fresh ingredients and a tribute to making The eXTRA eFFORT, which transforms even the most simple and boring MeAl into a FeAsT. Of course there are

dAYs, when we grab

pORTiON of oatmeal on the way out the dOOR or in worst case skip BReAKFAsT all together, but it has dawned on me what a diFFeReNce a

it actually makes that i spend a bit of

sMAll breakfast dish for each FAMilY MeMBeR. it just does something for the MOOd for

time making a

both myself and the rest of the family. A

GOOd way to sTART the day. it does not need to be a large BReAKFAsT. i simply spend some time putting out the toast on a nice

plATe,

cutting

some fresh fruit to put on the side or

deceMBeR

whatever i may have on hand. lighting

cANdle and setting the TABle

nicely. during the week preparing meals

eAsY, so these are some deTAils, which can make a difference. during the WeeKeNd should be quick and

When all is said and done, for us it is certainly also a question of

TOGeTheRNess. it is a question of the QUAliTY OF liFe and the JOY OF liFe. With all type

we can spend more time cooking and

of cooking it is important that you

making food that needs to

have fun and

eNJOY

the

There needs to balance

siMMeR,

bake lots of wonderful bread OR create a

desseRT. We truly

lOve

FUll.

the results to

in everything. No fanaticism and of

eveRYThiNG WiTh MOdeRATiON; we believe this is course

baking our bread

ourselves. There is just something

the key.

special about the smell and taste of

FResh hOMeMAde BReAd. And it takes no TiMe at all once you have gotten used to it.

Many have requested that we collect

OUR Recipes in a book. so here it isâ&#x20AC;Śthe best recipes from Jeanne dâ&#x20AC;&#x2122;Arc living Magazine.

GOOd MeAl is fi rst and foremost about the FOOd. We make

Of course A

an effort not to compromise on good,

heAlThY iNGRedieNTs. To get the best TAsTe, use lots of fresh

eNJOY!

Lonnie and Vivian

m o r f e e r F . e t s a g n T i t . i y v h n t l a I e . H . p i s h d t a s n m e w e i o l d m l e o e r F g H n . . I s s l t l d u e o c m o t r ho Add e .G er S

ingredients, which are in season.

JANUARY

Contents

PAGE 5 - 18

• ROOT VEGETABLES Gratin. Baked Root Vegetables, Chips, Baked Mashed Root Vegetables

• SOUPS Potato Soup, Vegetable Soup, Beef Soup, Hot Beef Soup

• BREAD

PAGE 55 - 68

• MELONS

• BLUEBERRY CAKE PAGE 19 - 30

• MOJITO

• RYE BREAD WITH SOURDOUG • DANISH OPEN-FACED SANDWICHES Roastbeef, Roast Pork, Rolled Meat Sausage, Pickled Herring, Fillet of Fish, Salted Brisket of Beef, Liver Pâté, Egg and Shrimp

• CHOUX PASTRY Eclairs, Profiteroles

• SALAT WITH CHEVRE

• ROULADES

Spinach and Shrimp, Carrot Roulade, Roulade with Cottage Cheese and Blueberries

PAGE 69 - 80

• Hyldeblomster Koldskål, Friturestegte, Chokoladesauce, Saft, Pandekager

• KARtofler

PAGE 31 - 42

• Jordbær Roulade og Dessert

JULY • WRAPS

• PARMA HAM AND BAGELS

• CITRUS FRUITS

• SALAD WITH SMOKED EELS AND EGG • QUICHE AND EGG SALAD • ROSEMARY Potatoes, Marinated Chicken

• LEEK TART • BUTTER WITH HERBES DE PROVENCE

april

PAGE 43 - 54

• ASPARAGUS Stjerneskud with Asparagus, Salad with Fresh Asparagus, Asparagus Au Gratin, Asparagus Soup, Fried Asparagus

• CARPACCIO • FRENCH POTATO SALAD • RAMSON Pesto, Susanne’s Salad, Marinated Chicken Salad, Cheese Dip

• TIRAMISU • OLD-FASHIONED APPLE DESSERT • KRINGLE • CAKEs

OCTOBER

PAGE 121 - 132

• KALE Pasta, Old-fashioned Stewed Kale, Raw Kale

• SLOW-BRAISED CHUCK RIB OF BEEF • Coarse Country Bread • Dessert Meringue, Baileys Ice Cream, Brownies, Mascarpone Ice Cream

• CURRY SOUP

• CHOCOLATE EASTER EGGS • ROLLS

• HUEVOS RELLENOS

• GREEK YOGHURT

Pesto, Bagte Nye Kartofler, Kartoffelpakke til Grillen, Lun Dijon Salat, Kartoffelsalat

• LOVELY PEAR DESSERT

MARCH

Onion Tarts, Whole Baked Onions, French Onion Soup, Anette’s Onion Dish

• NIÇOISE SALAD

• RHUBARB

JUNE

september PAGE 107- 120

• ONIONS

Water Melon Juice, Salad with Melon, Bruschetta, Melon Bowl, Tapas with Melon, Melon Dessert

Juice, Compote, Trifle, Cake

Long Baguette Sandwich, Farmer Bread, Baguettes

FEBRUARY

MAY

PAGE 81 - 94

november PAGE 133 - 146 • DATES

Lemon Fromage, Marinated Citrus Fruits, Lemonade, Lime Mousse

• BASIL

Pie, Danish Apple Cobbler with Dates, Madeira, Salad with Dates

• RUSTIC FLAT BREAD • SPINACH

Pesto, Soup

Pasta, Spinach Lasagne, Spinach Bread with Salmon, Salad, Omelette

• GARLIC Garlic Potatoes, Garlic PestoDressing

• BARBECUE SAUCE

august

PAGE 95 - 106

• BLUEBERRIES Juice, Duck Breast with Blueberries, Salad with Blueberries, Blueberry Pie

• DILL • CAESAR SALAT • SUN-DRIED TOMATOES Pasta Salad and Pesto

• TUNA MOUSSE À LA NIÇOISE SALAD The Best Recipes

• WHITE CHOCOLATE

White Hot Chocolate, Cupcakes, White Chocolate Ice Cream, Mousse, White Chocolates

december PAGE 147 - 160 • HOT CHRISTAMAS DRINKS Old-Fashioned Gløgg, Christmas Coffee, Elderflower Toddy, Hot Cider

• BISCOTTI • CHOCOLATES Marzipan Dreams, Chocolate Flowers, Christmas Coronets, A Heavenly Mouthful, Gold Balls, Truffle Balls, Walnut Bites, Nougat Dreams, Grandmother’s Coconut Chocolates, Roasted Almonds

JA livi ext man bei

JANUARY

MOsT of us could do with living a bit extra heAlThieR and sAviNG a bit of extra money after december’s ABUNdANce of a few too many pARTies with family and friends. so it is wonderful being able to make heAlThY and iNeXpeNsive soups and FANTAsTic food using ROOT veGeTABles. You must also remember to spOil yourself every now and d l u o c then. dO it properly, when you do it. Make s u f o T S O hOMe-MAde cakes using VING e n orMdesseRTs A is the month, when

do with a bit o o t w h e f w , a S h f t d o n n o a E m good ingredients with real of butter and e R C u h f t E N r s e I i d H A n Y o T R D w L to the B N s i A U t A i U cream!!! eNJOY full. E o N p H u o S A bit extra s A . s s E d ’ V n r e e I i b r m f e S a c d e g n N a n i D A E ly P r i T e X t m E f a a f E y h N e G t i n tra mo RTIES w LTHY and I ROOT VE urself ev n y P A t o m a k e H E AC f o o d u s i n go S P O I L y o e H O M i n g a b l e N T A S T Il s o r e m e m b e r t y o u d o i t . M a kd i5n g r e d i FA ust a g goo when

JANUARY

The Best Recipes

JANUARY

Gratin with Root vegetables

Baked Root vegetables

What you need:

What you do:

serves 4

300 g Jerusalem Artichokes 300 g potatoes 50 g Butter salt Grated Nutmeg 2 dl 13% cream 25 g grated swiss cheese 12 fresh sage leaves 1 tbsp Olive Oil

scrub the Jerusalem artichokes thoroughly and grate them coarsely. peel the potatoes and grate them. Fry them clear in butter until they are clear. pour the cream in and season with salt and nutmeg. pour the mixture into 6 small buttered molds and sprinkle with the grated cheese on top. place them in a preheated oven for about ½ hour at 220°c until cheese is melted and golden.

About 800 g mixed Root vegetables 2 tbsp Olive Oil salt and pepper 1 block Feta cheese

peel the root vegetables and cut them into small cubes. put them in a plastic bag with oil, salt and pepper. spread the oil. put them in an ovenproof dish or in a roasting pan with baking paper. Bake in oven for about 30 - 40 minutes at 220°c until they are thoroughly cooked and golden. put them in a bowl and mix crumbled feta cheese into the baked root vegetables.

m e h t t u P s. e b u c l u l P a . m l s i o o t e n h i t m d e a e h t r n t p i u c k a S d b . n r a h t e i p es w p l e b n a p a t e p d g n e 2 g a v n 2 t i t l t t a o s a s a o , o r s l r e i e t a th nu ho 7

JANUARY

h s w n ag i , b h s t t a o y n o r i r e v t m e o en t h t r n i e t f u f s i p e n l d o b d a e n t d a h e e t t g l u e l e l b v a tow oil is distri a n u s e au t t h e r a w r o o tt h e m d r y i nRoot e chips s o t hvegetable s o n . C0 d e g r e e s . P a t M i x w e l lwith dip . 2 to 2 il and spices What you need o h t i w g 500 g Root vegetables 2 tbsp Olive Oil 1 tbsp salt dried spices

What you do:

You can use all the different roots, which you like and can get your hands on. cut the raw root vegetables into very thin slices. heat the oven to 220째c. pat them dry in a towel and put them in a bag along with oil and spices. Mix well so the oil is distributed on all the pieces. place on cookie sheet in a baking pan and place in oven for 15 to 20 minutes at 250o c. Keep an eye on them. They should only become golden. serve warm with like homemade dip.

Red dip

2 dl Ymer, 3 spsk Ketchup, 2 spsk Mayonnaise, paprika og chilipulver

Green dip

2,5 dl Fromage Frais, 2 tbsp Mayonnaise, 3 tbsp fi nely chopped Dill, 1 tbsp Lemon Juice, salt and pepper

S 8

The BesT Recipes

JANUARY

Baked Mashed Root vegetables

French Baguettes

What you need:

What you do:

Makes 2 large Baguettes

serves 4

About 800 g Root vegetables, for example carrots, potatoes and parsnips. 2 eggs some boiling Water Breadcrumbs or grated cheese salt

Boil the root vegetables until they are tender WiThOUT salt. Blend the vegetables into a smooth puree using a little of the water, which the vegetables were boiled in. Add the two egg yolks and salt to taste. Whip the whites until they are stiff and fi nish off by folding them. sprinkle with bread crumbs, chunks of butter or grated cheese and bake in the oven for approximately 1/2 hour at 220째c until the cheese is golden.

2 dl lukewarm Water 25 g Yeast 1 tsp salt 300 g Flour

stir the lukewarm water and yeast together. Add salt and fl our. Knead it into a smooth dough. let it rise for approximately 20 minutes. pound the dough down and divide into 2 pieces. Roll each piece into a baguette of approximately 40 cm in length. let them rise again for about 20 minutes. scratch and brush the baguettes with water. Bake the baguettes for 15 minutes at 250째c.

d n a t l a s dd A e t . a r m e i h t x e g o r o t p t p a s a e r y l o o f d n R e a . s i s r r e e c t t e i i wa p t e m 2 r L a o t . t w e h n e g i L k u e . u o l d h d t i g e S t i r t hi t i n t o a s m o o tuhg h d o w n a n d deilvy 4 0 c m i n l e nh t h e b a g Knead . Pound the do of approximat cratch and brus250 degr minutes utes at aguette utes. S 9

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Aioli page 100 Apple, Cake with Dates page 135 Apple, Old-fashioned Dessert page 114 Asparagus, au Gratin page 48 Asparagus, Fried page 49 Asparagus with Mousseline Sauce page 45 Asparagus Soup page 49 Avocado - Melon Salad page 104

Bagels with Lox Baguettes, French Baileys Ice Cream Basil Pesto Beef, Slow-Braised Chuck Rib Beef Soup, Hot Beef Soup, Grandmotherâ&#x20AC;&#x2122;s Biscotti Blueberry Juice Blueberry Pie Bread, Country Bread, Country, coarse Brownies Brownies, Old-Fashioned Bruschetta Butter, with Herbes de Provence

Caesar Salad Cake, Rose-shaped Cake, Blueberry Cake, Cheese Frosting Carpaccio Carrot, Cream Cheese Roulade Cheese Bread Cheese Dip with Ramson Cake, basic recipe Cherry Mousse Cherry, Appetizers Chicken Salad

page 35 page 9 page 129 page 88 page 126 page 13 page 12 page 150 page 96 page 98 page 14 page 127 page 130 page 33 page 57 page 42

Chicken Salad, marinated Chocolate Easter Eggs Chocolate Flowers Chocolate, Hot, White Chocolate, Ice Cream, White Chocolate, Mousse, White Chocolate Sauce Chocolates Chocolates, White Cider, Hot Citrus Fruits, Marinated Coconut Chocolates Coronets Coffee, Christmas Crouton, Home-made Cupcakes with Frosting Curry Soup

page 53 page 32 page 153 page 143 page 145 page 146 page 71 page 152 page 146 page 151 page 84 page 158 page 154 page 149 page 103 page 145 page 132

page

Duck Breast

Elderflower, CrĂŞpes Elderflower, Deep-fried Elderflower Juice Elderflower Toddy Egg Salad page 103 page 119 page 17 page 118 page 50 page 66 page 11 page 54 page 118 page 87 page 87 page 88

Farmerbread with Garlic Flat Bread, Rustic Flat Bread, Crispy

page 73 page 71 page 73 page 150 page 39

page 17 page 139 page 139

Garlic, whole baked Garlic Dressing Garlic Potatoes Garlic Pesto Gløgg, Old-Fashioned Greek Yoghurt Gold Balls

Heavenly Mouthful Huevos Rellenos

page 94 page 92 page 91 page 91 page 149 page 125 page 155

page 154 page 113

Kale, Old-Fashioned Stewed page 123 Kale, Raw page 124 Kale, Soup page 11 Koldskål with Elderflower Juice page 70 Kringle page 116 Kringle, Old-Fashioned page 116

Leek Tart Lemon Fromage Lemonade, Lemon Lime Mousse

Madeira with Dates Marzipan Dreams Mascarpone Ice Cream

page 58 page 129 page 59 page 119 page 88 page 38 page 36

page 157

Nougat Dreams

Melon Bowl Non-alcoholic Meringue Mojito Muffins with Frosting Mushrooms, stuffed Mustard Dressing Mysli, Home-made

Omelette with Spinach Onion Dish, Anette’s Onion Soup, French Onion Tart, Sweet Onion Tart, Quick Onions, Whole Baked

page page page page

42 84 85 86

page 137 page 153 page 130

Parma Ham with Egg Pasta Salat Pasta with Kale Pasta with Spinach Pastry, Choux Pear Dessert Pesto Potatoes Potato Bread Potatoes, New Baked Potato Packages on the Grill Potato Salad Potato Salad, warm Potato Salad, French Potato Soup Potatoes with Ramson Pesto

page 142 page 111 page 110 page 109 page 109 page 110

page 35 page 104 page 123 page 140 page 27 page 29 page 74 page 132 page 74 page 76 page 77 page 77 page 50 page 11 page 52

Ramson Pesto, coarse page 54 Raspberries, Ice Cream Roulade page 68 Ribs, with Barbecue Sauce page 92 Rhubarb Cake page 64 Rhubarb Compote page 61 Rhubarb Juice page 61 Rhubarb Trifle page 63 Roasted Almonds page 160 Rolls, Egg-shaped page 36 Root Vegetables, au Gratin page 7 Root Vegetables, baked page 7 Root Vegetable Chips with Dip page 8 Root Vegetable, mashed and baked page 9 Rosemary Potatoes page 41 Rosemary Marinated Chicken page 41 Roulade with Cottage Cheese page 66 Roulade with Spinach and Shrimp page 64 Rye Bread with Sourdough page 21

Sandwiches, Danish Open-Faced Salad with Asparagus Salad with Blueberries Salad with Dates Salad with Chevre Salad with Melon Salad, Niçoise Salad with Smoked Eel Salmon with Dill Cream Salsa Shrimp, Peel-Yourself Shrimp with Dill Dressing Spinach Lasagne Spinach Salad Spinach Bread with Salmon Stjerneskud with Asparagus Strawberry Dessert Strawberry/Melon Dessert Strawberry, Roulade Susanne’s Salad

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Tapas, Melon Tarts Tart with Dates Tiramisu Tomato Pesto Tomato Soup with Basil Truffle Balls Tuna Mousse a la Salad Niçoise

Walnut Bites Watermelon, fresh Whisky Truffle Eggs Whisky Sauce, Home-made Wraps with Chicken Wraps with Ham

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58 39 135 114 105 89 156 106

page 156 page 56 page 33 page 41 page 83 page 83

22 47 97 137 29 57 113 38 99 51 100 99 141 142 141 46 78 60 78 53

F . e t s a T . y h t l g a n e i t H i . v n s t I ien lowship . d e r g o n o I l G d e . F o e o . d a s l m G l . e e m e m o d a H S m Home . Won t-cuts . onder

LOVE good food, cosy COMPANY and inviting DISHES. For us a meal is MUCH more than what we put in our mouths. It is the entire MOOD around it. This book contains more than 180 RECIPES with ENTICING pictures and INSPIRING dishes. There ares We

l l e F . l l e m S r r e P d n d o o o F W . SIMPLE DISHES RESPECT y . s s o e v C o i t . H i g d . n d i s t GOOD t i u v c A ip . In t m r o o r h f e th l S e h a r s . e F w e H o . v l . l o e e t s F L t . n h e t i i d w e THE BEST r d g W h y . T ansd e r S m e l l sREQUESTS e n r . a I p s e e d r v o Wo Cosy . Food P omemade .Go from Additi Invitin e . e r p i F h . s w e t o n v i t i n g . . S h o r t - c u t s . t hHy . TENJOY! e s l l a v e o F L . h s t Love edients . Heal onder Smell d Prepared wi ood Ing oo F G . . e y d s a o od Ingr dditives . W o m r f e C m . e o e g r H n F i . it . s v t n e u t c s I t a . from A . r T o s p l . h i l h e y s m h S t w l l s . F e l laor e d w i t h L o v e n. g r e d i e n t s . H esa . W o n d e r S o o F . y s o o d P r e pm a d e . G o o d If r o m A d d i t i v e . I n v i t i n g . Ch o r t - c u t s . Home Taste . Free ls . Fellowship ith Love . S . w el m d e r a S p r e Healthy W e r P nd o d o o F . . ves iting . Cosy uts . . I n v v e . S h o r t - c ISBN 978-87-92843-08-1 with Lo no gourmet recipes with mysterious ingredients.

Only

, which everyone can make…but with great for

In response to repeated

ingredients.

we have collected

from Jeanne d’Arc Living Magazine – from the ﬁrst three years.

recipes here