DA N I S H RECIPES by
(Spiced pork sausage with creamed kale)
Medister med grøn langkål
(Red porridge with cream)
Rødgrød med fløde
(Cold sweet butter milk soup)
CO N T E N T
4 6 8 10 12 14
(Meat patty with caramalised onions and gravy)
Hakkebøf med løg og brun sovs
(Flaming love - Mashed potato, caramalised onion and bacon)
(Old danish apple porridge cake)
(Roasted pork belly with parsely white sauce)
Stegt flæsk med persillesovs
(Rice porridge with cinamon sugar)
16 18 20 21 22 24
75 g butter
3½ dl milk
5 tbsp sugar
25 g yeast
1½ tsp coarse salt
600 g flour
DIRECTIONS Melt the butter in a pot and add the milk. Pour this mixture into a bowl, add the yeast and stir. Add the remaining ingredients (set aside some of the flour). Knead the dough well with a wooden spoon. Cover the bowl with a lid. Let the dough sit for approx. 1 hour until it rises.
Put the dough on a table with some flour and knead it well. Add the rest of the flour if necessary. Divide the dough into 16 pieces and roll them into buns. Let the buns rise again on a baking tray lined with baking paper for approx. 20 min. Beat eggs. Dip the brush in the beaten eggs and brush the buns. Bake them in the middle of the oven.
BAKING TIME 10-12 min. at 200° hot air.
FRIKADELLER (Pork meatballs)
500 g minced pork
1Â˝ tsp coarse salt
4 tbsp flour
1Â˝ dl milk
1 chopped onion
butter for frying
DIRECTIONS Put the meat in a bowl, add the salt and mix well. Add the chopped onion, pepper, flour, egg and milk. Mix it well. Put it in the fridge for half an hour. Roll the meat and fry them in butter on a pan on both sides at an even heat for approx. 5 minutes
until they are golden. You can serve this dish with cooked potatoes and sauce.
KOLDSKÃ…L (Cold sweet butter milk soup)
2 tbsp lemon juice
3 tbsp sugar
½ liter buttermilk
1 tsp vanilla sugar
½ liter junket
a bag of ’kammerjunker’
DIRECTIONS Whip egg yolks, sugar and vanilla sugar until it is light and airy. Add lemon juice, buttermilk and junket. Stir well together, cover the ’kold-
skål’, put in the fridge until serving. Serve the ’koldskål’ with ’kammerjunker’ on top.
RUGBRØD (Rye Bread)
1 kilo rye flour
3 dl water
6 dl buttermilk
200 g flour
50 g yeast
1 tbsp salt
DIRECTIONS Mix buttermilk and water heating it up to 37° C. Dissolve the yeast and add the other ingredients. Knead the dough until it is uniform. Let the dough rise at room temperature for approx. 40 min. Knead the dough and form it into 2 lumps. Roll them into 2 long breads. Put the bread in
2½ liter bread pans. Let the dough rise again, cover until the dough reaches the edge of the bread pan, approx. 20 min. Brush the dough with cold water and poke small holes with a fork. Put the bread at the bottom of a cold oven.
BAKING TIME approx. 1 hour and 15 minutes at 200° C (hot air 180° C). Immediately remove the bread from bread pan and cool them on an oven.
RØDGRØD MED FLØDE (Red porridge with cream)
500 g mixed berries
1 tsp vanilla sugar
1 dl water
100 g raspberries
150 g cane sugar
Â˝-1 tbsp potato flour
DIRECTIONS Rinse the berries. Put berries (except raspberries) in a pot of water with sugar and vanilla sugar. Stir and leave the berries to sit. Place the pot over low heat and bring the berry mix to a boil. Remove foam from the surface with a spoon and cook 2-3 minutes. Remove the pot off the heat and add the raspberries in the pot. Careful with not crushing them.
When it is just below the boiling point, stir the potato flour with a bit of cold water in a bowl and pour it carefully into a thin stream into the berry mix, while stirring. The mix may not boil when potato flour has been added. Stir the mix well and let it cool completely. Serve it with whipped cream.
MEDISTER MED GRØNLANGKÅL (Spiced pork sausage with creamed kale)
1 ’medister’ sausage
Butter and oil for frying
½ tsp salt
25 g butter
2½ tbsp flour
4 dl milk
½ red onion
DIRECTIONS Fry the ’medisterpølse’ on high heat in oil and butter for about 5 minutes. Turn down and keep frying on for approx. 20 min. Grønlangkål: Cut up the cabbage, rinse it and cook it almost tender for approx. 15 min. in water with a bit of salt. Drain it. Finely chop cabbage - either on a cutting board or in the food processor.
Melt the butter in a saucepan and put in the flour. Add boiling milk bit by bit. Boil this mixture for 3-4 min. while stirring. Add the cabbage in. Cook again while stirring for 1-2 minutes. Season with salt and sugar. Serve the green cabbage with the ’medister’ sausage and red onions in slices.
RISENGRĂ˜D (Rice porridge with cinamon sugar)
3 dl water
½ tsp salt
180 g pudding rice
4 tbsp sugar
1 liter whole milk
2 tsp cinnamon
DIRECTIONS Put water and rice in a large pot and bring to a boil. Boil the rice with even heat and stir for approx. 2 min. Add the milk and bring the mixture to a boil. Boil it on low heat, still stirring, for approx. 10 min. Put on the lid and boil for approx. 25 min. Stir frequently. If it seems thin then cook for a further approx. 5 min. without lid. Add salt.
Cinnamon Sugar Mix sugar and cinnamon. Serving Serve the ’Risengrød’ with cinnamon sugar and tsp butter on top.
KLASSENS TIME (Chocolate cake)
about 30 slices
250 g butter
350 g sugar
500 g flour
4Â˝ tsp baking soda
1 dl cocoa powder
1 tsp vanilla sugar
3 dl milk
DIRECTIONS Stir the butter and sugar well together. Add the eggs one at a time and stir the dough well. Mix flour, baking soda, cocoa and vanilla sugar in another bowl, and mix it in the dough, while adding milk. Pour
the dough into a small ovenproof dish (about 25 x 30 cm), covered with baking paper. Bake the cake at the bottom of the oven.
BAKING TIME Ca. 1 hour at 175Â° hot air.
STEGT FLÃ†SK MED PERSILLESOVS (Roasted pork belly with parsely white sauce)
600 g pork belly slices
10 g butter
3,5 dl whole milk
2 tbsp flour
a bunch of parsley
DIRECTIONS Warm your frying pan well. Place the slices on the frying pan and brown them Â˝-1 min. on every side. Turn down to medium heat and fry them until they are golden and crispy. Flip the slices often. Put the slices on a sheet of paper towel. Sprinkle with salt. If the meat is very lean, some oil may be required on the frying pan from the start.
Sauce: Mix flour and 1 dl milk for for a thick consistency in a pot. Add the rest of the milk to the pot. Bring the sauce to a boil while stirring and let it boil approx. 5 min. Add the butter and season with salt and pepper. Add rinsed chopped parsley.
GAMMELDAGS Ã†BLEKAGE (Old Danish apple porridge cake)
14-15 big apples
4-5 tbsp sugar
2-3 tbsp lemon juice
200-250 g makroner
1 tsp vanilla sugar
DIRECTIONS Peel the apples, remove the kernels and dice the apples into small cubes - it should be about 1.2-1.4 kg. Rinse the pieces of apples and put them in a large pot. A little extra water can be added, about 1-2 dl if the apples are burning. Put on low heat and let it boil a bit under a lid for about 15 minutes or until they are mashed. If there are still a few large apples left then grind them in a blender. Add lemon, vanilla su-
gar and sugar. Let the apple sauce cool. Put a layer of apple sauce into a bowl and put makroner on top. Continue layering with apple sauce and makroner and finish with a layer of apple sauce. Whip the cream to a light foam and add the whipped cream on top of the cake. Decorate with choppe almonds. Store the apple pie for serving - it can easily be cooked several hours before serving.
BRÆNDENDE KÆRLIGHED (Flaming love - Mashed potatoes, caramalised onion and bacon)
1½ kilo mealy potatoes
200 g bacon dices
1½ dl cream
½ chopped chives
DIRECTIONS Mashed potatoes Peel the potatoes and cook them in water without salt. (Cook the bacon and onion while potatoes boil). Pour the boiling water from the potatoes and mash the potatoes with a hand mixer. Warm up the cream and add it to the mashed potatoes while stirring - until you think the texture is appropriate. Season with salt and pepper to taste.
Bacon and onion Place the bacon dices in a frying pan and fry them. Add the onions and let them fry until they are golden brown. Turn over frequently so they don’t burn. Put the mashed potatoes on a plate and sprinkle onion and bacon. Finally sprinkle with chives and serve the dish with lots of pickled beets and good bread.
HAKKEBØF MED LØG OG BRUN SOVS (Meat patty with caramalised onions and gravy)
600 g ground beef
½ tsp salt
600 g onion
40 g butter
4 dl beef broth
1 tbsp flour
1 kilo potatoes
DIRECTIONS Separate the meat into 4 patties. Spice with salt and pepper. Boil the potatoes. Cut the onions in half and then into slices. Brown the butter on a frying pan and fry the onions for a few minutes at high heat. Make room for the patties and brown the patties for approx. 1 min on both sides. Turn down to medium heat and fry the patties for
approx. 5 min. on every side. Take the patties and onions of and keep them warm. Sprinkle flour on the frying pan and add beef broth and a little gravy browning. Season the sauce with salt and pepper. Serve ’hakkebøf’ with boiled potatoes, onion, sauce and maybe pickles.
A collection of 12 Danish classic recipes