Beer-braised Pork Cheeks with Jerusalem Artihoke Purée and Chips

Pork is not usually first choice when we choose a guest menu, but pork cheeks has become very popular in the Danish kitchen when we want to make an extra special dish for our family and friends.                               Beer-braised Pork Cheeks […]

Open-face Sandwich with Bacon, Lettuce, Tomato

This open-face sandwich is like a BLT – Danish style. However,  I would like to think of it as a bit more nutritious. First, it is made with only a half slice of rye bread and not two slices of white bread. A half a piece of rye bread weighs 22 grams, or a little […]

Fruit Salad with Cold Vanilla Cream

The season for pears in Denmark starts the first of September  and peaks in November. Like other fruits and vegetables, they thrive especially well in the Danish cold climate with long days and short nights giving them a high concentration of both sour and sweetness. Pears are good in cakes, pies, desserts and are also […]

Tartare with Crisp Homemade Potato Chips

Just north of Copenhagen, there is a beautiful forest where the people of Denmark can take long walks and search for wild mushrooms, ride horses and watch the many deer that live in the park. The forest is called Dyrehave, meaning the garden of animals. There are hundreds of deer, more than 1500 hundred are […]

Salted Cured Duck Breast and Jerusalem Artichokes Salad

Salting is an old conserving’ s method, which has used for many years to preserve meat and fish in a safe and flavorful way . The salt and the sugar draws  moisture out and bacteria die.The more salt you use, the more difficult it is for bacteria to grow.  At the same time transforming the […]

Duck Breast with Horseradish/ Apple Mash and Vegetables

Horseradish is the North’s counterpart to chili and ginger. It has a sharp and intense taste of mustard that adds loads of flavor to dishes in the cold winter months. Studies have shown that horseradish stimulates fullness. Therefore, we tend to eat les. Apples are pouring in at the supermarket and farmers market. The horseradish  gives […]

Swedish Lax budding – Salmon with Dill Potatoes

This dish is a traditional Swedish dish,  but there are many Danes who like it. I was taught how to make this dish by my Swedish gril friend and it  has become an all time favorite of my family  and friends. This version is made with salt-suger cured salmon, but it tastes just as good […]

How to Make Gravlax-Cured Salmon and Smørrebrød with Gravlax

Gravlax in Danish literally means salmon in a grave. During the middle ages, fishermen would salt salmon and let it ferment by burying it in a hole above high-tide line. Today, the salmon cures in the refrigerator over several days, during which the salt and sugar will draw the moisture out of the salmon.      Gravlax […]

Crab Claws with Dill Sauce and Toast

Living close to the sea, I often buy crabs. They can be bought living or already cooked. It is a fun appetizer to serve for guests.                               Crab Claws with Dill Sauce 2 lb. crab claws 1 tbsp. salt 1 lemon […]

Poppy Bread

Denmark is famous for it´s wienerbrød or as people all over the world just say “Danish”. It is only the 4th of September and it cold here in Denmark, so I decided to make some poppy bread. These are called Tebirkes in Danish . Always fun to spend some time in kitchen on a cold, […]

Danish Hash with Root Vegetables and Red Beets

This dish is good way to use all the left-overs in the refrigerator. We often waste to much food and this dish is perfect. You can use just about vegetable. Just be sure to slice or dice the vegetables the same size so that all the vegetables get cooked evenly. All kinds of left-over meat […]