Salad with Duck, Apples and Walnuts

In Denmark, the month of October is the beginning of the hunting season. Danes enjoy hunting and eating venison, pheasant and wild ducks. I prefer to buy my duck, and I am especially glad for duck breasts. There are many ways to prepare them and they really good with apples. This is one of my […]

White Beans with Carl Johan Mushrooms

I wrote last week that beans are filled with protein. They are also inexpensive when you buy them in larger portions of uncooked pulses. And they taste great. Most pulses, not lentils however, should soak 3-4 hours or until the next day in three times as much cold water as their own weigh. There should […]

Orange Pork with Rice Pilaf

Denmark is a pork eating country and we are very proud of our pork. Pork supplies zinc, phosphorous, potassium and copper. Pork adds B vitamins such as niacin, riboflavin, thiamine and B 12 to our diet. In fact, fresh pork is by far the best source of thiamine – it contains more than twice as […]

Beef Stew with Corn and Kidney Beans.

When I first came to Denmark in 1968, the Danes were not eating corn on the cob. Now, the farmers markets and supermarkets are almost giving it away. We even have fields with loads of corn that you can pick yourself for even cheaper than at the supermarket. The same goes for beans, Danes have […]

Brisket with Root Vegetable Mash and Horseradish Sauce

Suddenly it is cold in Denmark and time to make a delicious dish that simmers for hours. Just right for a cold rainy day. Here is a dish that takes a little planning as you have let it sit in the refrigerator a few days before making it. Brisket is an inexpensive piece of meat […]

Barberry Duck Breast with Savoy Cabbage and Black Current Jam

In Denmark, the last days of September can still be warm, and it doesn’t get dark until 8.00 o┬┤clock in the evening. The Danes spend time outside enjoying the last rays of sunshine and watching the leaves turn from bright green to shades of yellow, red and brown. Danish farmers are busy harvesting their crops. […]

Grilled Chicken with Grilled Peaches and Red Currant Chutney

Red currants are in the supermarket now. I am lucky to have lots of them in my garden and have been making jams, jellies and a lovely sommer drink. Red currants have a very large portion of pektin and together with sugar they are perfect for jellies. All though they are very sour, they can […]