Showing posts with label Denmark. Show all posts
Showing posts with label Denmark. Show all posts

November 12, 2016


The Danish national soup, almost a meal in itself. The meat is often served separately with pickled beetroot, mustard, rye bread and butter, akvavit and lager.

Dried yellow peas - 450 gms
Salt pork - 900 gms
Water - 1300 ml
Carrots - 3-4
Leeks - 1-2
Bouquet garni


  • Soak the peas overnight. Next day boil them in three pints of unsalted water until tender.
  • Simmer the pork separately with a bouquet of herbs and the other vegetables.  
  • When the pork is tender, remove from the pot and keep hot.
  • Then sive the peas and add to the pork broth, from which all fat has been removed.
  • Serve the pork with the soup.
  • Small potatoes may be added to the soup during the last 20 minutes of cooking time if a more substantial dish is desired.

August 09, 2016


Veal tenderloin fillets - 170 g (trimmed of all fat)
Lump lobster meat - 225 g
Freshly ground black pepper
port wine - 1/4 cup
Butter - 4 tbsp


  • Place each tenderloin fillet between sheets of  waxed paper and pound to flatten slightly. Cut a pocket into the side of each fillet and stuff with lobster meat.
  • Rub the outside of stuffed fillets with a moderate amount of salt and pepper. Melt 2 tbsps butter in a large heavy skillet over a moderate heat. Saute the fillets until well browned all over and cooked through, about 15 minutes.
  • When done, take fillets out of the pan and set on a warm platter or individual plates. To the same pan, add the pot wine, stirring and scraping 1 to 2 minutes to deglaze the pan.
  • Remove pan from heat and swirl in the remaining butter, 1 tbsp at a time. Pour the sauce over the veal fillets and serve immediately.

July 27, 2016


Large plaice - 2 (filleted)
Fresh or frozen prawns - 100 gms
Butter - 25 gms
Salt and pepper to taste
instant potato - 1 packet
Fresh or frozen spinach - 225 gms
Flour - 25 gms
Milk -115 ml
Cream - 2 tbsp


  •  Roll the fillet skin side inwards, and place on end close together in an ovenproof dish.
  • Fill centers with peeled prawns, reserving a few for deccoration.
  • Melt the butter, and pour half of it over them.
  • Sprinkle well with salt and pepper.
  • Cover with foil and bake in a moderately hot oven for 10 minutes. Place on a warm serving dish.
  • Meanwhile, make up the masshed potato and keep hot.
  • Cook the spinach in as little water as possible; when tender, press through sieve.
  • Blend the flour with the rest of the butter, stir in the milk, then the spinach puree.Season with salt and pepper.
  • Cook, stirring for 3 minutes, then withdraw from heat and add cream. Taste and correct seasoning.
  • Pour over the plaice rolls.
  • Top each with  a prawn and pipe or fork mashed potato round the sides of the serving dish.

May 17, 2016


Flour – 175 gms
Butter – 100 gms
Castor sugar – 150 gms
Egg yolks – 2
For the custard:
Milk – 350 ml
Sugar- 2 tbsp
Flour – 2 tbsp
Eggs – 2
Egg yolk – 1
Vanilla essence- 4 drops

  • Sieve the flour and work in the butter with the fingers.
  • Add the sugar and egg yolks and mix all the ingredients well.
  • Handle the dough very carefully as it breaks easily.
  • Roll out thinly, and use half to line deep tartlet tins.
  • Make up custard ad fill the cases.
  • Cover with lids of dough and press edges together lightly.
  • Bake in fairly hot oven for 10 minutes until golden brown.
  • Cool in tins for 5 minutes, remove carefully, and coo before serving.
  • To make the custard, heat the milk.
  • Beat together the sugar, flour, eggs and egg yolk.
  • Add a little hot milk and mix well, then add remaining milk.
  • Bring to the boil, stirring constantly.
  • Cool, stirring often to prevent a skin forming, and flavour with vanilla essence before using.

December 10, 2015


Butter -175 gms
Sugar - 175 gms
Currants - 100 gms
Plain flour - 100 gms
Desiccated coconut - 100 gms
Baking powder - 2 1/2 tsp


  • Cream butter and sugar. Then add remaining ingredients and stir until smooth.
  • Place dots of dough on well greased baking tin with  a teaspoon.
  • Do not place too close as they spread while baking.
  • Bake in fairly hot oven for 10 minutes until golden brown.
  • Leave to cool on baking tin for a few minutes before removing.

May 23, 2015


Small ripe Camembert - 1 (well chilled)
Egg - 1 (beaten)
Dry bread crumbs or corn flake crumbs 
Oil for deep frying


  • Cut the cheese into 8 equal wedges.
  • Dip in beaten egg, then into crumbs and make sure that cheese is coated all over.
  • If preferred, this may be done beforehand and the cheese returned to the refrigerator until serving time.
  • Heat oil in wok until hot but not smoking. Fry the cheese just until golden, drain on absorbent paper and serve quickly.
  • The frying should not take more than 2 or 3 minutes.
  • The crust should be crisp and the cheese soft and melting.
  • Hand small paper napkins with the cheese., pub-6783067284749878, DIRECT, f08c47fec0942fa0