Asparagus with Pebersauce and Salted Lemon

The Chinese used asparagus to treat infertility as early as 200 B.C., and its evocative effect did not escape the notice of ancient Arabs and Romans. Perhaps they linked the cultivation of their own romantic love — and the reason to multiply — with this plant’s exuberant growth. Some well tended stalks can grow up to 10 inches/25 cm a day, and gardening zealots may find themselves harvesting twice daily in the spring. The season is short in Denmark, so eat as many as you can before Danish asparagus stops around the 23th of June.

White Asparagus with Lemon Sauce and Salted Lemon

Serves 4

8-12 jumbo white asparagus

fint salt

sukker

Peber sauce:

1 cup heavy cream

3 egg yolks

½ cup white wine

1 tsp lemon zest

juice of ½ lemon

freshly ground black pepper

Garnish:

2 lemons

salt

2 tbsp. olive oil

To make asparagus, peel from the head down. Cut or break the hard end of asparagus.* Cook them in let salted (½ tbsp.) and a little bit of sukker. Cover and cook asparagus 5-7 minutes depending on how thick they are. Take them up and plunge them into ice cold water to stop the cooking. As soon as they are cooled, remove them from the water to prevent them from losing flavor. Set aside and make the sauce.

To make sauce, whisk cream, æg yolks and white wine en a bowl that can fit into a pot filled with hot water. Using an el-handmixer, pisk the mixture 5 minutes, indtil the mixture is thick and creamy. Remove from the heat and set the bowl in ice cold water a few seconds. Season with salt and pepper, lemon zest and lemon juice .

To make salted lemon zest, using a julienne knive, make thing strips of lemon peel. Squeeze juice from lemons and pour over the lemon zest together with olive oil and as much salt as you like . After 20 minutes , the salted lemons are ready.

To serve, come a large spoonful of sauce on 4 warmed plates and place 2-3 asparagus in the middle of the plate. Garnish with salted lemons and sprinkle with freshly ground black pepper. Come the rest of the sauce in a bowl and let the guest take more sauce if they want.

Suggested accompaniment: flutes

*Save the ends, they can be used to make asparagus soup. Just strain the asparagus pieces and you will have a lovely soup.

Fish Fillets with Curry-Tomatosauce

We all have to diet every now and then. It helps to have happy, busy lives and to get some exercise. Believing in the healthy body’s wisdom, that you want is what you need, we seek variety and practice moderation, eat less and enjoy it more than when we were younger. I find that fish is the best type of food for dieting and, lucky me, I live in a little fishing village. We eats lots of fish in the summer and really don’t feel the need for hot, heavy dishes. This one is one of my favorite dishes. It has only 178 calories,

Fish Fillets with Curry-tomatsauce

Serves 4

Curry-tomatosauce:

1 tbs. olive oil

2 cloves garlic, finely chopped

1 can of tomatoes

salt and pepper

2 tsp. tomatopure

1 tbs. parsley, fint hakket

Fish:

4 fish fillets (all kinds of flad fish can be used) 4½ oz./125 grams each

1 small onion

1 clove garlic

salt and pepper

6 tbsp. fish bouillon

Preheat oven to 425°F/220°C.

To make sauce, heat oil in a large casserole and cook garlic 30 seconds. Sprinkle curry over and cook 30 seconds. Add tomatoes, salt and pepper and let simmer 10 minutes. Add tomat pure and blend in a food processor or blender. Pour back into casserole and set aside.

To make fish, bush a pan with oil. Place onions and garlic on the bottom of the pan. Fold fish fillets and place them in the pan, sprinkle salt and pepper over. Pour fish bouillon into the pan and cover with aluminium folie. Bake fillets until they are fast, about 6-9 minutes. Remove fish from the pan and si curry-tomatsauce. Bring sauce to boil and reduce, about 2-3 minutes. Come parsley in the sauce. Pour sauce over the fish and garnish with more parsley.

Suggested accompaniment: New baby potatoes and steamed squash.

Rhubarb Drink

Rhubarb is a vegetable and not a fruit, but we use it is the sweet kitchen. It can be used to make all kinds of desserts such as cakes, trifli, pies, jams and chutney. It can also be made into a soup and even drinks. This rhubarb drink can be made under an hour. Just strain it and add gin, white wine or maybe just water. Add a few ice cubes and you are ready to sit outside enjoying a late afternoon drink.

Rhubarb Drink

make 4 quarts/4 liters

2 lbs./910 grams rhubarb

8 oz./240 cane sukker (all rhubarb can varier, so check to see if the rhubarb is too sour. Add more sugar if necessary while it is cooling off.

4 quarts/liters

½ cup/2 dl apple cider vinegar

To make, cut of top and bottom of rhubarb – take care to not cut much of the bottom of rhubarb because the most concentration taste is there. Rense and cut into large pieces. Place them in a large pot together with sugar, water and vinegar. Bring the pot to boiling, turn down and let simmer 5 minutes. Remove from heat and let sit 20-25 minutes. Strain and pour the drink into a bottle. Place in the refrigerator. It will keep for 1-2 weeks.

To serve, add more water or maybe a little white wine, gin and a slice of lemon.

Veal Fricassee with Spring Vegetables

Spring has arrived along with the long summer nights. Now the days are longer than the nights. The brown and gray fields are starting to change colors. The rapeseed blossoms are amazingly yellow. New and fresh vegetables are popping up at the markets. The animals that have been indoors all winter are again appearing in the field almost jumping for joy with the sight of all the green grass. Asparagus, one of the most popular vegetables Denmark is now appearing on every menu, and it is considered a special treat. Confirmations, weddings, and christenings are taking place all over the country and asparagus are almost always included in the celebrations. Whenever the sun is shining, the Danes are outside soaking it up. Cafes and restaurants set tables and chairs out on the sidewalks, and the Danes are stopping to enjoy lunch or maybe just a cup of coffee with pastry.   

Veal Fricassee with Spring Vegetables

(Kalvefrikasse med Nye Grønsager)

Serves 6-8

2 lb. (910 g or 1 kilo) veal, shoulder or brisket

3 tsp. salt per quart of water

Bouquet garni:

1½ lb.(700 g) new carrots, leave them whole if they are small, if not, slice in 1½ (3.75 cm) inches

3 leeks, washed thoroughly to remove grit and chopped  

1 cauliflower, cut into small florets

½ lb. (230 g) shelled peas

Bouquet garni:

1 leek top (only the green leaves)

2 sprigs of thyme

1 bay leaf

2 sprigs parsley

string to tie bouquet garni

Sauce:

2 cups (16 fl. oz.)  light cream

5 tbsp. cornstarch

2 cups (½ quart) stock

salt and freshly ground pepper

Garnish:

1 bunch parsley, finely chopped

To make veal, put meat in a pot and pour enough water just to cover. Bring to a boil and skim the broth. Add salt and bouquet garni to pot. Cover and simmer over low heat, about 1½ hours. Transfer meat to a plate and remove bones. Cut or shred meat into bite-size pieces and set aside

To make vegetables, remove bouquet garni and cook carrots, leeks and cauliflower 2-3 minutes in cooking liquid. Transfer vegetables to a plate and strain 4 cups (1 quart) of liquid into a large pot. Stir cornstarch into the cream and pour into pot with cooking broth. Boil broth 2 minutes. Add carrots, cauliflower, and peas and bring to boiling. Add meat, season with salt and pepper.

To serve, arrange fricassee on a hot platter or large bowl. Sprinkle with parsley.

Suggested accompaniment: Boiled new potatoes.    

Catfish Cheeks with Asparagus and Linguine

Catfish has got to be the most ugly fish there is, but it sure does taste good. They taste like scallops and are considered a delicacy in Denmark. They cost less than scallops, although still expensive, and I prefer them to scallops. Here is recipe that is quick and easy and tastes wonderful. If you can’t get them, you can use other fast fish or even the cheeks of another fish.

Catfish Cheeks with Asparges and Linguine

Serves 4

linguine or very thin pasta ( used black linguine)

1 lb./455 grams catfish cheeks or another firm fisk without bones (large shrimps are also good)

2 tbsp. flour

2 tbsp. sesame oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 red pepper, cut into strips

4 oz./120 grams, cut into smaller pieces

1 cup/2 dl fish bouillon

6 oz./180 grams bean sprouts

2 tsp. fish sauce

1-2 drops hot chilesauce

2 tsp. cornstarch stirred with 1 tbsp. water

To make pasta, follow the instructions on the package.

To make fish, remove the blue membrane of the cheeks or cut larger pieces of fish into smaller pieces. Dredge fish in flour combined with salt and pepper. Heat oil in a large frying pan and fry fish 2-3 minutes. Take them up and still aside. Com more oil on the frying pan and fry onions and garlic 1 minute. Add pepper and asparagus and fry 4 minutes. Add bouillon, sprouts, fish sauce and chili sauce to pan and cook 2 minutes. Stir cornstarch mixture on to the pan and cook 1 minute.

To serve, divide pasta on four plates and pour fish mixture over.

Wild Garlic Pesto

Wild garlic or ramsons are often called the garlic of the North. They grow wild in forrest and in many backyards, mine included. Starting in April, they can be plukked and kept fresh in a plastic bag with a few drops of water in the refrigerator up to a week. They taste good in salads, cooked warm potatoes and in soups. This pesto can be eaten with all kinds of potatoes, baked root vegetables, fish, meat and chicken.

Ramson Pesto (wild garlic pesto)

20 ramsons leaves

1 bunch of parsley

1 oz./30 grams fresh white bread without crust

1½ oz./50 grams hazelsnuts

1 cup/2 dl rapeseed oil

kosher salt and freshly ground pepper

1 tsp. sugar

To make pesto, rense urter and dele them in mindre pieces. Come ramsons, parsley, bread, hazelnuts and rapeseed oil in a blender and blend. Season with kosher salt, pepper and sugar

Fillet of Veal with Leeks and Shrimps in Salad Sauce

Here is delicious and easy recipe for guests. It can be done over two days, and just cook it just before the guests arrive. The salad sauce can be made the day before and well as preparing the fillet the day before. On the day the guests come, clean the potatoes and vegetable in the morning. When warming the salad sauce, be careful, it must not boil and set the meat in the oven. It takes just minutes to make the vegetables.

Fillet of Veal with Leek and Shrimps in Salad Sauce

Serves 8

1.2 kilo/2½ lbs. veal fillet in on piece, trimmed

2 oz./60 grams butter

1 large leek, trimmed, split and washed thoroughly to remove grit, and sliced

1 lb./455 grams shelled shrimps

salt and pepper

Salad Sauce:

4 fl. oz./½ cup white wine vinegar

4 fl. oz./½ cup white wine

2½ pints/3 cups unsalted veal or chicken stock

8 fl. oz./1 cup heavy cream

2 large Bibb lettuces, cored and washed

3 oz./90 grams sour cream

1 tbso, Dijon mustard

salt and pepper

Preheat oven to 400°F/200°C.

To make veal fillet, brown butter and sear meat until it is sligthly browned on all sides. Remove from heat and let cool.

Blanch leeks rings 60 seconds in boiling water. Cook the leeks rings together with the shrimps in the same butter as the fillet – about 1-2 minutes. Season with salt and pepper. With a sharp knife, cut a slit along the side of the leeks rings to make a pocket in the centre. Stuff meat with leek rings and shrimps and secure stuffing by wrapping string around the meat*.

Place meat in a shallow oven pan and roast the meat 20-30 minutes depending on its thickness. Remove meat from the oven and wrap it in foil. Let it rest 10-15 minutes before cutting the meat into thick slices.

To make salad sauce, reduce vinegar over high heat to half. Add wine and reduce this mixture to 1 tbsp. Be careful, it doesn’t until the mixture is gone. Pour in stock and cook until it is reduced to about 12 oz./1½ cups. Add cream. Blanch one of the lettuces in a blender or food processor with a little of the sauce, add the sour cream and run blender/food processor 2-3 minutes. Add this mixture to the rest of the sauce together with mustard. Season with salt and pepper.

Warm the sauce very carefully, it must not boil.

Suggested accompaniments: Cooked porre and carrots, new baby potatoes.

*Loop the free end of a ball of string round the end of the meat and tie a knot. Without cutting the string, make successive loops at 1½ Inch/3 cm intervals along the meat; tighten each loop by pulling the string as you go. Secure by bringing the string under the entire length of the joint and knotting the free end.

Rhubard Trifle with Hazelnuts and White Chocolate


Rhubard trifle is always popular with the adults in the family and with the addition of crushed hazelnuts and white chocolate even small children will eat severval portions if the compote is sweet enough. When working with rhubarb, one can never trust the recipe because the sugar in rhubarb varies from sort to sort, what time of the year it is, what country it comes from and even from plant to plant. So, remember to taste the rhubarb compote while making it. And remember, the cooked fruit will be  more sour when it has cooled. When trimming the rhubard, be sure not to cut to much off from the bottom of the rhubarb stalks because that is where the largest concentration of rhubarb taste is best.   

DSC_0017

 Rhubarb trifle with hazelsnuts and white chocolate  

 Serves 10

Layer cake:

3 eggs

3 oz. sugar

4 oz. flour

1 tsp. baking powder

Rhubarb compote:

1 lb. rhubarb, cut into smaller pieces

6 – 8 oz. sugar

1 tsp. vanilla powder

Creme filling:

2 oz. white chocolate, grated

2 oz. hazelnuts, crushed

2 cups heavy cream

Garnish:

1 stalk rhubarb

2 tbsp. sugar

Preheat oven to 350° F-

To make the layer cake, whisk eggs with sugar until fluffy. Fold flour and baking powder into the egg mixture.

Place a sheet of parchment paper on a large rimmed baking sheet. Place a dinner plate on  paper and using a pencil, trace two circles. Remove plate and place 2 spoonfuls of cake mixture in the middle of each circle. Spred mixture evenly within the traced lines. Leave a little room for the mixture to expand a little. Bake the cake mixture 5-6 minutes. Let the cake cool. Remove the cake and place the remaining cake mixture on the paper. Bake 5-6 minutes. Let cake cool.       

To make the compote, cook a syrup with water and sugar. Add rhubarb pieces and cook 6 – 8 minutes over very low heat. Remove from heat and transfer rhubarb pieces carefully to a bowl. Reduce the syrup slightly by cooking it for a few minutes before pouring it over the rhubarb. Let the rhubarb cool completly.

To make the cream, whip the heavy cream. Divide cream into two portions and set one portion aside. Add  half of the white chocolate and half of the hazelnuts to one portion of the whipped cream before adding the cooled rhubarb.

To assemble the trifle, place one of the cake layers in a large bowl. You may have to trim the cake a little in order for it to fit into the bowl. Spoon half of the rhubarb mixture over the cake layer and place another layer of cake over and spoon the remaining rhubarb mixture. Place the last layer of cake on top of the rhubarb cream.  Spead the remaining whipped cream over the cake layer. Sprinkle with crushed hazelnuts and grated chocolate. Using a patato peeler, cut strips of raw rhubarb and dredge with sugar. Place them on top of the trifle.   

Potato Salad with Hot Smoked Salmon and Lemon Mayonnaise

The weather has been nice here in Denmark and I made my favorite summer salad with hot smoked salmon. New potatoes are showing up in the markets (unfortunately not Danish just yet) from Spain and ramsons are popping up in the garden. Ramsons have a garlicky, green favor and can be found in the forest, fields and my garden growing wild in the early spring til the middle of June. The can also be found be found in farmers markets ane even some supermarkets. Hot smoked salmon may be hard to find in other countries, but hot smoked trout or even cooked salmon can also be used.


Potato Salad with Hot Smoked Trout and Lemon Mayonnaise

4 lunch servings

Dressing:

3 oz. vegetable oil

2 oz. lemon juice

1 tbsp. apple cider vinegar

½ cup chopped parsley

½ cup ramsons or chives, finely chopped

kosher salt and freshly ground pepper

1 stalk celery, diced

1 tbsp. capers

Salad:

1 lb. new baby potatoes, scrubbed but not peeled

a hand full of rocket( arugula)

8 oz. smoked rainbow trout or hot smoked/cooked salmon*, skin and bones removed

Lemon mayonnaise:

1 egg yolk

1½ oz. lemon juice

zest of 1 lemon

kosher salt and freshly ground pepper

3½ oz. rapeseed/corn oil

To make dressing, place oil, lemon juice, vinegar, ramsons/chives, salt and pepper in a bowl and whisk until combined. Stir in parsley, celery and capers.

To make salad, cook potatoes in a large pot of salted boiling water until tender. Drain and allow to cool 5 minutes before slicing. Add potatoes to dressing while still warm. Stir to combine.

To make lemon mayonnaise, place egg yolk, lemon juice and zest, salt and pepper in food processor. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. 

To serve, place arugula on the bottom of four plates, divide salad over and, top with flaked hot smoked salmon/trout and drizzle with lemon mayonnaise.

Lamb with Lemon-Egg Sauce

If you ate lamb on one of the days of Easter and have some leftover, this recipe is good and different. It is made with egg and citron and can be served for guest or just for yourself. I wrote some years ago, that Christians didn’t eat eggs during lent, and now that it is Easter, they could eat all the eggs we want. The chickens never knew that people couldn’t eat eggs during lent, so they kept laying them. People hard boiled them and saved them for the time around Easter. They painted them and children had Easter egg hunts. Now, of course, we eat eggs all year long, but especially at Easter.

By the way, hope you are having a good Easter.

Lamb with Lemon-Egg Sauce

Serves 4

a portion of grilled or kogt lamb cut into long strips

1 tbsp. butter

Sauce:

1 cup white wine

2½ tbsp. cornstarch

½ cup/1 dl heavy cream

3 egg yolks

1-2 tsp. lemon juice, more if you like, but be careful, not too much

Garnish: grated lemon peel

To make lamb, warm lamb in melted butter a few minutes and set aside.

To make sauce, come the wine in the pan and heat it to the point of boiling. Add heavy cream. Combine cornstarch with a little water and lemon juice and stir into the wine. Place egg yolks in a bowl and stir a spoonful or two of the hot wine mixture and stir. Come egg mixture back into the wine sauce and heat while stirring. Do not let it boil. Season with salt and pepper.

To serve, place a few strips of lamb on warmed plates and pour sauce over. Garnish with lemon peel.

Suggested accompaniment: Boiled potatoes or ris.

Boning a Leg of Lamb

To butterfly a leg of lamb means to bone it so the meat may be spread out in one large piece so you can roast it. It cooks in half the time of a leg of lamb with a bone and makes the carving easy. To prepare the leg of lamb, cut off as much membrane as you can and it is ready to bone. I think the fat should stay as it will melt while it is being roasted. A whole leg of lamb contains the hipbone and the shank bone from the knee to the ankle at the small end. All the boning takes place on the underside of the main leg, not on top. Most smaller legs of lamb have the hipbone removed, leaving the shank bone at the smaller end of the leg. Cut the meat from the sides of the bone and under it, and proceed up to the knee joint. Cut around the main leg bone thus exposing the knee joint and you will free the leg and shank bone in one piece. Cut out the white cartilaginous disk that is the kneecap, as well as chunks of interior fat. Lay the meat out, boned surface up, on your work surface, and you will see that it forms two large lobes. For even cooking, slash the lobes in 2-3 places about 1 inch½ /4 cm deep; otherwise the thick pieces of meat will take longer to cook than the rest. Now sprinkle with salt and pepper and spread a filling of your choice leaving a 1 inch border. Roll the lamb into a tight cylinder. Tie roast securely with kitchen twine i ½ inch intervals. Loop the free end of a ball of string round the end of the meat and tie a knot. Without cutting the string, make successive loops at 1½ inchs/4 cm intervals along the meat; tighten each loop by pulling the string as you go. Secure the lamb by bringing the string under the entire length of the meat and knotting the free end. Brush with oil and roast pork in a preheated oven 375°F/190° until an instant-read thermometer inserted into the center of loin reads 145 °F/63°C .


Tartlets


Easter is the historic day of Jesus’ resurrection but why the name Easter? Is it because of a goddess named Eostre, who represents spring and fertility.  The Danes have many free days around Easter and we invite friends and family for a lunch or a nice dinner. I will be serving Tartlets with lobster tails and white asparagus, a Danish classic dish. Tartlet is French and means little tart. Tartlets have been popular in Denmark as well as the rest of Europe since around 1700. They still are! Grown ups and children alike love these little tarts. I have made them before, but these are extra special. They are made with lobster tails and white asparagus.

Tartlets with Creamed Lobster Tails and White Asparagus

serves 5-6

2 tbsp. butter

2 tbsp. flour

1 cup (8 fl. oz.) of asparagus water from the jar of asparagus or 1 cup (8 fl. oz.) chicken bouillon

1 cup (8 fl. oz.) heavy cream

1 egg yolk

8 oz. (200 g) lobster tails

8 oz. (200 g) asparagus from a jar, cut into smaller pieces

10 tartlets*

Garnish: parsley, cress or dill

To make filling, melt butter over medium heat, stir in the flour and add the asparagus water a little at a time, stirring all the time. Add cream a little at a time, stirring constantly. Add a little hot broth to egg yolk and then pour mixture back into broth. Do not let sauce boil. Add lobster tails and asparagus to the sauce and warm a few minutes.

To assemble, warm tartlets after instructions on the package. Place a large spoonful of filling in each tartlet and garnish with parsley, cress or dill.

*If tartlets cannot be found in all countries, or if you wish to make them yourself, here is a recipe for them.

6 oz. (l75 grams) flour

3 oz. (90 grams) butter

1 egg

To make tartlets, sift flour into a mixing bowl. Add butter and rub it into flour with your fingertips until the mixture resembles fine breadcrumbs. Add egg (maybe a little cold water) and form a dough. Knead briefly on a lightly floured surface until smooth; do not overwork dough or it will become oily, and the baked pastry will be tough.

On a lightly floured surface, roll out dough to a thickness of 1/4 inch (6 mm.)  Cut out 12 circles with a glass and use them to line a 2½ inch (6.25 cm) deep muffin tin. Prick insides with a fork, chill tartlet cases for 30 minutes.

Preheat oven to 350°F/175°C. Arrange tartlet cases on a baking sheet with the bottoms up and bake 5 minutes.


Easter Ham

Like most Christian countries, the Danes celebrate Easter with lamb, chicken and Easter eggs. In Spring, dawns mark the beginning of the days that will outlast the nights. At Easter all the small children in Denmark are busy writing letters to their families called “Gækkebrev” and are translated to a letter with a snowdrop in it. Using a scissor and piece of paper, the children cut a decorative pattern  and write a little poem on it. If the person who receives the letter can’t guess who sent the letter, they are supposed to give the children a candy Easter egg. Of course, the grandparents and parents can guess who sent them, but they always act like they can’t. These “gækkebrev” are a Danish invention and date back to the 1600 when people send letters to each asking them to solve a puzzle. Many people believe that Hans Christian Andersen was the founder of this tradition, as his papercuts were as fantastic as his fairy tales, but he was not born until 1805 and the first gækkebrev dates back to 1770.

Apricot Glacanzed Easter Ham 

Serves 10-12

3-4 kilos//6-8 lb. lightly salted, smoked ham

for the glaze:

5 oz./150 g brown sugar

1 can apricots (13 oz./410)

1 tsk. mustard

1 tsp. lemon juice

20 whole juniper berries

Garnish; parsley

To make the ham, dry  ham with a paper towel. Insert a thermometer at the thickest place. Place ham in a cold oven and bake it, until the thermometer shows 65-70 °C (  150-158° F) 2-2½ hours.

Remove the thermometer and increase the temperature to 225°C 425°F. Skin the ham, leaving the fat on. Cut fat in a cross-hatch pattern without cutting into the meat. Press juniper berries into the fat. Mix brown sugar and mustard. Puré 6 of the halverede apricot i en blender and mix with the sugar/mustard mixture. Spred over the ham. Return the ham to the oven and bake 10-l5 minutes until slightly browned. Be careful not to burn the ham. Let the ham rest in the oven 10 minutes 10 minutes before serving.

Warm the left-over apricots their own juice.

Suggested accompaniment: new baby potatoes

Grilled Chicken Salad with Tomato and Lemon

My husband and I grilled for the first time today. It is still cold here in Denmark, but like most Danes, we couldn’t wait for the grilling season to begin. We ate our dinner indoors. When I first came to Denmark some 50 years ago, nobody was grilling. It took several years for the Danes to start grilling and now you can’t stop them. Most people have 1 or 2 grills. We have 3 grills and actually grill all year around. We even grill our Thanksgiving turkey outdoor – sometimes in the snow. I have used arugula/rocket salad in this recipe, but you can use Bibb lettuce, butter lettuce or a mixture of greens. When I came to Denmark 50 years ago, the Danes only ate butter lettuce. When prince Henrik married the Danish princess Margrethe, now the Queen of Denmark, he bought arugula ,rocket salad seeds with him to Denmark and planted them in the palace graden. Thirty years ago, when one of our best known chefs in Denmark bought an arugula/rocket plant home with him from Turkey, the Danish Gardners laughed at him. It took years for the Danes to import arugula/rocket and for Danish Garners to grow the plant, but it is now to be found everywhere and is very popular.

Grilled Chicken Salad med Tomato and Lemon

Serves 4

1 lb./455 g chicken breasts

a portion of mixed green

4 tomatoes

1 tsp. grated rind

1-2 garlic cloves

1 tbsp. lemon juice

2 tbsp. olive oil

Prepare a fire in a charcoal grill or preheat gas grill.

To make salad, cut chicken into 2 x 2 inch/5×5 cm. Rense salad, pat dry and arrange on 4 plates. Rense tomatoes and cut them in smaller pieces and place on top of the salad. Whip a dressing of grated lemon, garlic, lemon juice and olive oil and pour over salad.

Brush the chicken pieces with oil and set them on 8 grill spear. Grill 5-6 minutes on each side. Arrange two grill spears on each plate.

Suggested accompaniment:baguettes

Salad with Raspberries and Feta

It is now possible to get fruit and berries all year. And they are getting cheaper all the time. I got some lovely raspberries at the supermarket today and made this lovely salad for dinner. Taste like Spring and makes us look even more forward to Summer. It can be used both as an appetizer and taste good to any kind of meat. However, I think chicken fits very well with salad.

Salad with Raspberries, Feta and Walnuts

Serves 4

1 portion of mixed greens

1 red onion, slice in thin rounds

3 oz./90 g raspberries

10-12 walnuts

2 oz./60 grams feta

Dressing:

2 tbsp. olive oil

1 tbs. sherry vinagar, maybe even raspberry

2 tsp. honey

1/4 tsp. freshly ground pepper

To make salad, rinse the greens and place them in a large bowl. Rinse and pat dry the raspberries. Whip oil, vinagar, honey and pepper together and pour over the salad. Sprinkle with feta and walnuts.

Apricot Souffle

The first time I ate a souffle at a friends house, I was amazed at how easily she worked. While we were eating the main course, she rose from the table, taking the gravy bowl with her. I heard her whipping egg whites with an electric mixer, the oven door shut without a bang and a few minutes later she appeared with more warm sauce. While we finished our main course, the oven’s timer rang in the kitchen. My friend rose very calmly, walked to the kitchen and returned with a beautiful souffle. Within minutes we were enjoying a nice peach souffle. Most people become nervous at the thought of making a souffle. And yes, many are complicated and need a lot of planning. Here are some tricks on how to make and serve a souffle while entertaining guests. The eggs, you will achieve the fullest volume with fresh eggs. They are slightly acidic and it helps to stabilize protein. As eggs age, they slowly become more alkaline, which makes their protein less stable.

Room temperature eggs will whip easier, although cold eggs are easier to separate from the yolks. So, separate your eggs while they are still cold and then allow the whites to come to room temperature before whipping. If there is any amount of yolk in the whites, they will not whip.
Be very careful when you separate the eggs. Any yolk (or other fat, oil, or grease) that makes its way into the whites will keep the whites from whipping up as big and fluffy as possible. When separating more than a few eggs, consider using the three-bowl method: one bowl to crack the egg into, one to put the whites in, and one to put the yolks in. That way the accumulated whites aren’t contaminated by yolk if you accidentally break one.
Work as much air into the mix as possible. If using electric beaters or a standing mixer,  medium speed beats the egg whites while also letting you monitor their progress sufficiently.

Apricot Souffle

Serves 4

Preheat oven to 400°F.

a can of abricots

2 egg whites

3 oz./1 dl sugar

4 tbsp. confectioner’s sugar

To make souffle, purér apricots in food processor or blender. Pisk egg whites very stiff and add sugar a little at a time. Combine egg whites with apricots and pour into 4 butter forms. Sprinkle confectioner’s sugar and bag 10 minutes.

Serve souffles immediately.

Cooking with Children

I am all for encouraging children to work productively with their hands. They learn to handle and care for equipment with respect. It is good to give them knives, for instance, as early as you dare. A knife is a tool, not a toy. A sharp, clean knife is safter to use than a dull, rusty one -easier too. A five year old will discover that for himself as you teach him to slice hard-boiled eggs neatly. Talk to your children when you plan menus. Work together at the kitchen counter and let them arrange platters. Nothing gives them more pleasure than helping with the dinner.

Rituals. like clean hands and clean apron before setting to work, the precision leveling off a cupful of flour, breaking an egg into a cup and not spilling it, has such value to a child-pride and making something. Where else kan they be so easily obtained with cooking.

One of the first thing I made with my grandchildren was pancakes, of course, American pancakes.

American Buttermilk Pancakes

Serves 6

2 cups/285 grams flour

4 tbsp. sugar

4 tsp. baking powder

1 tsp. salt

6 tbsp. oil

1 1/4 cup/2½ dl buttermilk

1 cup/2 dl milk

2 eggs

butter for frying

To make pancakes, combine flour, sugar, baking powder and salt in a bowl. Pisk oil, buttermilk, milk, and egg in another bowl. Combine the two bowls and stir.

To fry pancakes, heat a frying pan over medium heat and come a small knob of butter. Pour a ½ cup/1 dl batter onto the pan and vip the pan so that the pancake is evenly distributed. They should be thicker than Danish crepes. When the surface is filled with a small bubbles, flip the pancake and finish the pancake. If it is too dark, the heat is to high, and if it is too light, turn the heat up.

Server warm with ahorn sirup or jam.


Shrimps with Two Sauces

My family and I love shrimps, all kinds, and we eat a lot of them with good conscience. They are a good source of protein, and have many minerals and vitamins-including D-vitamins. You can eat lots of them without being punished by the bathroom scales. If you buy them frossen, be sure and thaw them in the refrigerator 4-5 hours before preparing them. If you buy them with whole, you will need to de-shell them. Start by holding the middle of the shrimp with one hand and pull the head off. Then pull the tail off. Remove the middle of the scales together with any roe. The recipe that follows may not be calorie friendly, but it sure taste good.


CRISPY BEER BATTERED SHRIMP

1 dozen fresh or frozen shrimps, shelled and deveined.

Batter 
1 cup/2dl flour

3/4 tsp. baking powder

4 tbsp. milk

1/2 tbsp. rapeseed oil or olive oil

Pinch of salt

2 eggs, lightly beaten

1 tbsp. melted butter

1 cup/ 2 dl warm beer

vegetable oil for frying

To make batter, combine flour, baking powder, salt and pepper. Whisk eggs, butter and beer into the flour mixture.

To make shrimps, if using frozen shrimps, defrost them. De-shell and devin then pat dry with kitchen paper.

Heat the oil in a large pot. Dip shrimps in batter og drop them into the hot oil 3-4 at a time. Frying time can variere alt after how big they are -2-3 minutes. Remove clumps of dej in the oil as you go.

Garlic Mayonnaise

2 fresh yolks or 1 whole egg**

4 tsp. apple cider vinegar

¼ tsp. salt

pinch of freshly ground white pepper

1 tbsp. freshly squeezed lemon juice

1 cup/2 dl of rapeseed/corn oil

½ cup/1 dl sliced spring onions and 1 minced garlic clove

Hot Sauce with Horseradish

½ cup/1 dl tomato puré

½ cup/1 dl chilisauce

2 tbsp. prepared horseradish

1 tbsp. Dijon mustard

1 tbsp. lemon juice

1 tbsp. apple cider vinegar or white wine vinegar

½ tsp. salt

pepper

2-3 drops hot sauce after taste

Combine all the ingredients in a bowl. Place in the refrigerator indtil it should be used.

:To make shrimps, if using frozen prawns, defrost them. De-shell and devein then pat dry with some kitchen paper.


Potato Salad with Rapeseed Mayonnaise


Rapeseed oil is often called the oil of the North. It is one of healthiest oils there is with a high content of monounsaturated and polyunsaturated fats such as omega 3, 6, 9. Rapeseed oil has 6 times as many healthy nutrients than olive oil. Cold pressed rapeseed oil is also better  because it is made without heating the rapeseed up and therefore preserves all of vitamins and antixidants. It is made from hulled  rapeseeds and tastes of nuts and a litle of grass. It has a beautiful golden color and can be used in dressings, mayonnaise, marinades and baking. It can also be used to saute or fry in if the temperature is not too high.

Homemade mayonnaise is always best, especially if the mayonnaise is made with rapeseed oil. and you will get the most beautiful color of yellow.

If you do use store bought mayonnaise, be sure it is a good one. If the salad is to be eaten the same day, crème fraiche or low-fat sour cream, yoghurt, or a similar sour-milk product can be used to reduce the calories. Be aware that low-fat ingredients in mayonnaise makes salads watery and loose if it stands too long.

Potato Salad with Rapeseed Mayonnaise

Be sure that all of the ingredients have room temperature and add the oil very slowly in a thin stream. A food processor is a great tool for making mayonnaise.

Makes 2 cups

2 fresh yolks or 1 whole egg*

4 teaspoon vinegar

1 tbsp. Dijon mustard

¼ tsp. salt

Pinch of freshly ground white pepper

1 tbsp. freshly squeezed lemon juice

1 cup of corn/rapeseed oil**

Combine the egg yolks/white, vinegar, mustard, salt, white pepper and lemon juice. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. 

*mayonnaise can be made with both yolks and whites of an egg. It will be lighter and not quite so rich in taste.

POTATO SALAD WITH RAPESEED MAYONNAISE

6 large, cooked, cold potatoes, diced

3 hard boiled eggs, chopped

1 red onion, finely chopped

2 stalks celery, diced

1 large red pepper, diced (save a few stribes to garnish the salad with)

1½ cups/3 dl rapeseed mayonnaise

To make salad, combine potatoes, egg, onion, celery, and pepper in a large bowl. Pour the mayonnaise over and mix carefully. Place salad in the refrigerator at least 3 hours before serving.

Chicken Salad with Oranges and Pecans

Putting oranges in a salad is a good way to incorporate fruit into our diet. It is high season for citrus fruits, including oranges, grapefruits, lemon and limes here in Denmark. They are, however, the most dependable year around sources of C-vitamin. Just one a day fulfils your daily requirement for your daily requirement of this vitamin – 30 mg.

Chicken Salad with Oranges and Pecans

Serves 4

1 tsp. thyme

½ tsp. cayenne pepper

1 tsp. salt

freshly ground pepper

1 chicken bryst, with skin, cut into thin strips

2 tbsp. rapeseed oil or en neutral oil

1 head butter lettuce, or another lettuce of your choice

3 oz./90 grams mushrooms, sliced in smaller pieces

1 oz./30 grams pecans or walnuts

1 orange, peeled and cut, into filleter

Dressing:

1 oz./30 grams, pecans or walnuts, crushed

2 tbsp. walnut oil or a neutral oil

2 tbsp. red wine vinagar

1 tsp. salt

fresh ground pepper

To make chicken, combine thyme, cayenne pepper, salt and pepper. Dredge chicken strips in this mixture. Warm oil in a frying pan and fry chicken strips 2-3 minutes. Rinse lettuce and tear into smaller pieces. Bland chicken strips, mushrooms, oranges and pecans with salat in a bowl.

To make dressing, combine all ingredients and pour over salad just before serving.