Marinated Pork Tenderloin with Parsley Filling and Parsley Sauce

Easter vacation has started in Denmark. All the school children are free from school and don’t have to start before next Tuesday. Many people have free and Thursday, Friday, Easter Sunday and Monday most of the stores and supermarkets are closed. When I first came to Denmark in 1968, all the stores, supermarkets, restaurants, cinemas were closed. There was nothing on the television if it didn’t show religious films. So, what do people do. Those people who have sommer houses, spend the five day holiday there and invite friends and family they haven’t seen over the long winter to dinner and lunch This is a nice dinner. The meat should be marinated 24 hours. Always throw the marinate away. If you have an old recipe with a marinate, people would use the marinate to cook in. This is not recommended.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Marinated Pork Tenderloin with Parsley Filling and Parsley Sauce

Serves 4-6

2 pork tenderloins (1½ -13/4 lbs. total) trimmed of fat

Marinade:

1 cup dry red wine

4 garlic cloves, smashed

4 fresh thyme sprigs

1 cup coarsely chopped onion

½ cup coarsely chopped celery

1 tbsp. black peppercorns

1 cup chopped parsley for filling tennderloins

2 tbsp. oil for browning tenderloins

Parsley Sauce::

1 cup fresh flat-leaf parsley leaves

1 garlic clove, smashed

1-2 tbsp. oil 2 tbsp. capers

½ cup extra virgin olive oil

3 anchovy fillets

1 tbsp. freshly squeezed lemon juice

butter for frying meat

1 cup of chopped parsley

To make marinate, combine all the marinade ingredients in a medium bowl. Place meat in a large resealable plastic bag and pour marinate into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.

To fill tenderloins, pat dry the meat with a paper towel. Using a long, thin sharp knife parallel to work surface and beginning along one side, cut 1 inch the middle of tenderloin. Continue slicing inward, pulling back the meat with your free hand and unrolling the meat so it lays flat on the work surface. Season with salt and pepper and scatter parsley over meat. Roll pork into a tight cylinder. Tie roast securely with kitchen twine in 1½ inch intervals.*

Preheat oven to 425°F.

To brown the meat, heat  butterl in a large frying pan and brown the meat on all sides. Place an instant-read thermometer  in the meat and place in an ovenproof pan or skillet. Roast 25-30 minutes or until thermometer reads 145°F.

To make parsley sauce,  combine all the ingredients except the lemon juice in a blender and puree until smooth. Just before serving, whisk in the lemon juice.

To serve, let the meat rest 5-10 minutes before slicing. Arrange slices on 4-6 warmed plates and serve with potatoes of your choice. Set the sauce on the table so each guest can take as much or as little as they wish.

*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 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 meat and knotting the free end.

Spinach and Feta Pie

If you love pies, but hate to make the pastry to line the form with or you don’t have the time, filo pastry is a good solution. Filo pastry comes from the middle east and North African countries. Filo pastry is thin sheets of water and flour and can be bought in most supermarkers. Defrost it in the refrigerator and when you begin to use it, cover the sheets you are not using right away with a clean damp towel. Denmark makes white, soft cheese made from cow´s milk. Unfortunately, Danish feta, which is called salat ost, is very salty and  crumbles easily. In this recipe, I use Greek feta which is made from goat’s milk.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach and Feta Pie

Serves 4

6 thin sheets of filo pastry

1 cup of cottage cheese

½ cup of milk

2 tbsp. flour

2 egg whites

6 tbsp. melted butter

1 large potato, peeled and grated

1 small squash, diced

2 cloves garlic, finely chopped

½ cup chicken stock

6 oz.. frossen whole spinach

2 spring onions, finely chopped

½ tsp. grated lemon rind

½ tsk salt

½ tsk sort pepper

2 oz.

Preheat  oven 425°F.

To make the filling, defrost the filo pastry in the refrigerator. It will take an hour. Blend cottage cheese, milk, flour and egg whites. Come 2 tbsp. of butter on a frying pan and add potato, squash, garlic and chicken stock and cook 5 minutes or until the vegetables are soft. Add spinach and spring onions and stir. Let simmer 2 minutes. Remove from the heat and add lemon rind and season with salt and pepper.

To make the pie, brush a pie form with butter and come a sheet of filo pastry one at a time letting a little of the pastry hang over the edge. Brush between each sheet of filo pastry with butter. Pour the cheese mixture into the pie form and then add the spinach/ vegetables mixture on top of the cheese mixture. Fold the edge of filo pastry  over the mixture. The middle should be open. Sprinkle with feta cheese. Bake the pie 35 minutes or until the filo pastry appears finished.

Pancakes with Mushroom Filling

It is still winter here in Denmark and the ground is covered with snow. These pancakes are really a winter dish, but it is so cold here, I am serving them as an appetizers for guests tonight. All kinds of mushrooms can be used in this recipe. Left-over chopped ham can also be used  and suddenly it is a main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pancakes with Mushrooms Filling

Serves 6

½ cup / 120 g flour

a pinch of salt

3 eggs

1 1/4 cup milk

2 oz./60 g clarified butter for making pancakes

Filling; 7-8 oz./250 g mushrooms, cleaned and cut into bite-size pieces.

1 oz./30 g butter for frying mushrooms

1-2 tbsp. lemon juice

salt and freshly ground white pepper

Bechamelsauce:

1 oz./30 g butter

3 tbsp. flour

1½ cups of milk

½ cup heavy cream

3-4 tbsp. grated Havarti cheese

To make pancakes, combine ingredients for pancakes. Come  a 1 tbsp. of clarified butter  on a frying pan. Pour a little of he batter onto the pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, flip over and cook on the other side,

To make mushrooms, sauté them in butter -12 minutes, add citron saft, salt and peber and 2 tbsp. water to pan. Cover with a lid and let simmer 5 minutes.

To make bechamelsauce, melt butter over medium heat, stir in the flour and milk a little at a time, stirring all the time. Let sauce cook for 5 minutes, stirring all the time. Add liquid from mushrooms, salt and white pepper to sauce. Remove  little over half of the sauce and add the mushrooms. Add heavy cream to the remaining sauce.

To assemble, place a large spoonful of mushroom filling on each  pancake and place them in a well greased oven-proof dish.  Pour the bechamelsauce with the heavy cream over the pancakes. Sprinkle with cheese.  Gratin the dish under the grill in the oven 5 minutes. Remove when the pancakes are brown but not burned.

Dining with The Danes

The new version of Dinning with the Danes – 100 recipes is now in the book stores. Month by month it will show you how to make classic everyday  meals and party dishes, and features anecdotes from Danish food culture throughout the centuries. With this book  you can learn to bake Christmas treats and renowned Danish pastries, celebrate midsummer the Danish way or try out the many varieties of open-face sandwiches. It makes a great gift for English speaking friends and, of course, many tourist buy this book as a reminder of beautiful Denmark and some of the food they have eaten while they were here.

I first wrote Dining with the Danes for more than 20 years ago and it has been a best-seller ever since. It was time to freshen up the book with new pictures of Denmark and new pictures of the recipes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tartlets with Creamed Shrimp and Asparagus

Tarteletter med stuvede rejer og asparges (Danish name)

The word tartlet is French and means little tart. Tartlets have been popular in Denmark as well as the rest of Europe since around 1700.

Serves 5-6

2 tbsp. butter

2 tbsp. flour

8 oz. (200 g) shrimps

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

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

1 cup (8 fl. oz.) heavy cream

1 egg yolk 10 tartlets*

Garnish: 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 shrimps 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 cress or dill.

*If tartlets cannot be bought at stores in your area, or if you simply wish to make them yourself, here is a recipe for them.

Tartlets

makes 12

6 oz. (175 g) flour

3 oz. (90 g) 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 (and maybe a little cold water) and form a dough. Knead briefly on a lightly floured surface until smooth. Do not overwork the 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 ¼ inch (6 mm).Cut out 12 circles with a glass and use them to line a 2½ inch (6-25 cm) deep muffins tin. Prick insides with a fork, chill tartlet cases for 30 minutes.

Preheat oven 350°F.

Arrange tartlet cases cases on a baking sheet and bake 5 minutes.

Pork Shanks with Winter Vegetables and Warm Red Beet Chutney

It may be Spring, according  to the calendar, but it is still cold here in Denmark, very cold. The menu tonight is an all time favorite, easy and not very expensive. Depending on the size of the shanks, two may not be enough for 4 people. If the dinner guests are four young men, count on a shank for each person. And, of course, you can always add more vegetables.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Shanks with Winter Vegetables and Warm Red Beet Chutney

Serves 4-6

2 (3 lbs. each) pork shanks*

1 coarsely chopped carrot

1/4 chopped celery root

2  coarsely large chopped onion

1 coarsely chopped parsnip

3-4 coarsely chopped large potatoes

1 sprig of thyme or 1 tsp.. dried thyme

1-2 bay leaf

10 whole peppercorns

1 dark beer

Preheat oven to 425° F

To make the pork shanks, score fat in a cross-hatch pattern  in rind, without cutting into the meat itself. Season with salt and freshly ground pepper. Place shanks in a large heavy ovenproof pot  and set  in oven. The meat should cook ½ hour before arranging all the vegetables  and urter around the shanks. Reduce the heat to 300°F. Add the beer and braise 2-3 hours. When the meat falls off the bone, the shanks are finished. Don’t let the liquid boil dry, add bouillon if necessary.

To serve, first cut the meat free from the bone and then cut meat in slices. All fat and soft skin should be thrown away. Serve with warm red beet chutney, mustard and bread:   Danish rye bread. if possible.

Warm Reb Beet Chutney

1 lb. red beets

1 glove garlic

2 tps. rapeseed oil

1 tbsp. fresh thyme

½ dl apple cider vinager or Balsamico  vinager

1 tbsp. honey

2 tbsp. chopped parsley

To make chutney, peel and grate red beets and  bland with pressed garlic. Sauté red beets and garlic in oil 7-8 minutes. Add thyme, vinager and honey. Stir and cook 1-2 minutes. Don’t let  red beets get to dry. Season with salt and pepper.  Garnish with chopped parsley.

 

Burning Love- Bacon with onions and Mashed Potatoes

Before I started to write cookbooks, I taught grade school. Standing in front of 24 Danish children, ages 10, 11 and 12, was not an easy job. I had been in Denmark six years, and although I had gotten an education, I thought I was doing just fine speaking Danish. The children didn’t, and it was next to impossible to get them to settle down.

Four tables with six children each laughing, joking and in general prepared to make trouble, was a horrible start on my first day. Getting a job as a foreigner was not easy and after applying to fifteen, twenty jobs, I finally got a job teaching children home economics.  

Six girls sat at the first table. I began to call out their names. Jane, Jonna, Johanne, Judy, Jenna, Jenne. Six girls at one table all with names that started with “J”. Of course, I pronounced them all wrong, and it caused quite a commotion, the first of many.

   “Jane,” I called out, pronouncing the name in the American way. No answer. The girls sitting at the table looked around the room as they were looking for a Jane.

   “Com’on,” I said in my dreadful Danish. “There must be a Jane here because I have twenty-four names here and as far as I can see, there are twenty-four of you.”

   A pretty girl of ten or eleven raised her hand. “It could be me, but we pronounce my name as “Ana.” Yes, of course, I thought to myself, the Danes don’t pronounce J. “Listen,” I said, “why don’t you tell me who you are and I will check off your names.” Once again, the room was filled with noise and laughter as they all began to talk at the same time.

   I lifted my arms and yelled, “Stop, stop” one of the few English words that were close to Danish “stoppe” and most of the Danish children understood. After a few minutes, they were quiet enough to continue. “I will point to you one at a time, and you tell me your name.” I pointed to the girl sitting next to “Ana,” and she quickly responded with “Annah.” I searched my list and after a few attempts to find “Annah” I asked her again.

   “Annah, Annah,” she said as quickly as she could, then turned to the girlfriend and made a sign with her hand like I was crazy.

   “How do you spell that?” I said, and the class roared with laughter.

   And so it went. That night at home I told my husband about my day.          

“They laughed at me when I wrote on the blackboard. The more words I misspelled, the harder they laughed. It was very unpleasant.”

   “You’ll just have to be better prepared.”

   “You are right, but how?” I asked, feeling sorry for myself. “I guess I could learn to spell all the words I intend to write on the blackboard before every class, but they tease me about my accent.”

   That night I went into my bedroom, closed the door, and I practiced what I was going to say in the next day’s lesson in front of the mirror. I talked out loud as if the children were sitting before me in the classroom, enunciating every word. Wanting to be sure the words that I would be writing on the blackboard were correct, I memorized all that I could think of that I would be using in the day’s lesson. Not having grown up in Denmark, I learned a lot about the school system, and I liked working with children. Today recipe is an all-time favorite of all the children I ever taught. It is also popular with adults.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Burning Love – Bacon, Onions and Mashed Potatoes

serves 4a

1½ kilo/3 lb. potatoes, peeled and cut into 2.5 cm (1 inch)

1½ cups/12 oz.  milk

30 grams/1 oz. butter

salt and pepper

250 grams/8-9 oz. bacon, cut into mindre pieces

2 large onions, finely chopped

Garnish: red beets, diced

To make, boil the potatoes in unsalted water. Fry the bacon in a frying pan over medium heat. Remove the bacon and fry the onions in the remaining fat. Mash the potatoes and beat in the warm milk and butter until fluffy .Season with salt and pepper.

To serve, divide the mashed potatoes on four plates and come onions and bacon on top of the mashed potatoes. Garnish each plate with red beets.

Duck Breast with Morel Mushroom Sauce and Mashed Potatoes

Another sign that Spring is here, is now we can buy morel mushrooms at the market. Denmark doesn’t have that many, but they are wide spread in other European countries. We get our morel mushroom from Sweden, and as so many other good things, the season is short. They can always be dried. If you only can get the dried mushrooms, place them in a bowl and pour boiling water over them. After about 20 minutes you can cook them  and they taste almost as good. This dish is a wonderful dinner for guest and if you are severing  mashed potatoes, you find the recipe on my blog if you back a few weeks where I made mashed potatoes with cream.

 

 

 

 

 

 

 

 

 

Duck Breast with Morel Mushroom Sauce, Mashed Potatoes and Snap Peas

Serves 4

3 oz. (120 g) morel mushrooms, cleaned and halved if they are large

4 (8-9 oz.) 240 g duck breast

Sauce:

1 small onion, finely chopped

2 tbsp. butter

3 tbsp. tomato pure

½ cup red vine

3 tbsp. cognac

3 tbsp. portwine

½ cup duck stork or chicken stock

salt and freshly ground pepper

To make mushrooms, melt 1 tbsp. butter and sauté mushrooms 1 minute. Take them up and set them aside.

To make duck, trim of any extra skin and score fat in a cross-hatch pattern. Heat a large sauté skillet over high heat until hot, add duck, skin side drown, and cook for 8-10 and cook 8-10 minutes (depending on thickness of breast) Turn duck over, and cook 5-8 minutes. Remove duck from heat and let rest 3 minutes.

To make morel mushroom sauce, melt  1 tbsp. butter and cook onions 1-2 minutes.  Add tomato pure, red wine, cognac and bring to a boil. Reduce heat and simmer sauce until there is 3 tbsp. left. Add port wine and stock and simmer 10 minutes.   Just before serving, add mushrooms and heat about 2 minutes. Don´t overcook the mushrooms.

To serve, slice the duck breast and place them on the side of 2-3 spoonfuls of  mashed potatoes (if using) and arrange snap peas on the other side of the mashed potatoes. Pour the sauce over the meat and potatoes.

Suggested accompaniment :mashed potatoes and snap peas, stemmed and blanched for 1 minute

Caviar of the North – Lumpfish Roe

Lumpfish roe, the Danish caviar, is in season right now. The roe of lumpfish is quite popular in Denmark and is considered the caviar of the North. The season is  short. However, it can be frozen and enjoyed all year around. The season  starts around the middle of February and if we are lucky, it can last until May, sometimes June. I like to make lots of blinis, freeze them, and heat them up  when I want a nice appetizer. If you can’t get lumpfish roe, salmon roe and paddlefish roe is also good. Smoked salmon is just as good. In Denmark, lumpfish roe is often put into small jars and can be bought all year around. Sometimes it can be black or even green. It is, of course, best fresh in the spring. Danish lumpfish roe can be bought on the internet and in many shops around the world.

Lumpfish roe, can also be a delicious ingredient in many other recipes. In today’s recipe, I hardboiled 4 eggs and then removed the yolks. I grated the yolks over the finished dish and garnished with cress.

 

 

 

 

 

 

 

 

 

 

 

Lumpfish Roe, Hard-boiled Eggs and Garlic Mayonnaise

Serves 4

4 hard-boiled eggs

3-4 oz. (90-120 grams) lumpfish roe

Mayonnaise:

Makes 2 cups

2 fresh yolks or 1 whole egg*

4 tsp. vinegar

1 tbsp. Dijon Mustard

1/4 tsp. salt

Pinch of freshly ground white pepper

1 tbsp. freshly squeezed lemon juice

1 cup corn/rapeseed oil

2 garlic cloves, pressed

garnish; cress or parsley

To make, season the lumpfish roe with salt, pepper and lemon juice.

To make mayonnaise, combine egg/whites, 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. Stir in the garlic.

To assemble, place 1-2 spoonfuls of lumpfish roe on 4 plates. Place a spoonful of garlic mayonnaise in the middle of the roe. Crumble or grate an egg yolk over each plate. Garnish with cress or chopped parsley.

Homemade  mayonnaise is always best, especially if the mayonnaise is made with rapeseed oil, which turns the mayonnaise a beautiful shade of yellow. If you do use store bought mayonnaise, be sure it is a good one. Be sure that all ingredients are at room temperature and add oil very slowly in a thin stream. A food processor is a great tool for making mayonnaise.
*Mayonnaise can be made with both yolks and whites of an egg. It will be lighter and not quite as rich in taste.

Suggested accompaniment: toasted slices of white bread.

Rum Mousse with Grated Chocolate

Rum Mousse is the second most popular mousse in Denmark after lemon mousse. In Denmark, this dessert is called fromage and is originally French, meaning cheese. This recipe has nothing to do with cheese. A mousse can be made with buttermilk, oranges, coffee, licorice , lemons and most kinds of fruit. In Denmark we use geletin sheets, but I making this recipe with gelatin powder. Actually, I think the powder is easier to work with.   Be sure and read the instructions on the package. They may be different in other countries.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rum  Mousse

4 dessert servings

5 tbsp. powdered gelatin

2 egg

4 tbsp. sugar

½ cup rum 

1½ cups heavy cream

Garnish: Whipped cream, grated chocolate   

To make  mousse, place 5 tbsp. of water in a small saucepan. Sprinkle in powdered gelatin. Heat mixture over low heat, stirring continuously until gelatin has dissolved. Let it cool, Whip the egg yolks  with  sugar in the a bowl. In another bowl, whip the egg whites until stiff. Whip the heavy cream. Come rum in the egg yolk mixture, then add the cooled gelatin. (When it is the same temperature as the back of your hand (body temperature), it is ready.) Fold the egg whites in and fold 2/3 of the whipped cream in, saving some to garnish with. Pour rum mousse into a serving bowl or four portion bowls. Refrigerate mousse for at least 4 hours or as long as 24 hours before serving.

To serve, garnish with whipped cream and sprinkle grated chocolate over.

Suggested use of Rum Mousse, place 1-2 spoonfuls of mousse in the middle of a pancake, and fold one side over and the second side over the mousse so that it resembles a tube with mousse inside. Sprinkle with grated chocolate.

Pork Chops with Winter Vegetables and Nutmeg

This weekend is my husband’s birthday and I thought I would give him an extra special dinner. He choose pork chops, one of his  favorites, and rum mousse. Here the pork chop dish and the rum mousse will be on blog later this week. .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Pork Chop with  Winter Vegetables and Nutmeg

Serves 2

Dressing:

6-8 Madagascar pepper corn

4 tbsp. finely chopped parsley

1  finely chopped shallot

rated rind of a half  lemon

2 tbs. rapeseed oil

1 glove garlic

 

2  pork chops, all fat and bones removed

salt and freshly ground pepper

3  tbsp. butter

Vegetables:

1 lb. (455 grams) root vegetables such as parsnips, celery,

1 leek, trimmed and washed thoroughly to remove grit

a handful kale*

nutmeg

To make dressing, mash pepper corns with a knive and combine them with the chopped parsley,  chopped shallot, 1 tbsp. water,   grated lemon rind  and oil. Come pressed garlic in and season with salt and pepper.   Set aside.

To make vegetables, clean and cut all the vegetables and them them into smaller pieces. Cook them in let salted water 2-3 minutes and take them up and lay them them on a paper towel.

To make pork chops, sprinkle with salt and pepper, melt  butter in a medium skillet over high heat and quickly brown the meat on each side, 1 minutes. Reduce the heat and cook 3-4 minutes, depending on the thickness of  pork chops.  Transfer the pork chops to warm plates and come the  vegetables back into  the pan and fry 1-2 minutes.. Add a little more butter if needed.   Season with salt and pepper. Tear the kale into small pieces and stir them into the vegetables.

To serve, place the vegetables on the plate next to the pork chop and grate nutmeg over.

Suggested accompaniments: mashed or boiled potatoes.

*There are many types of kale to choose from. Dinosaur kale, also known as Lacinato, Tuscan, black, or cavolo nero, is most tender.  Red Russian kale is slightly sweet. Denmark has mostly curly kale. The entire stem needs to be cut out of the leaf before cooking. Chopped stems can be eaten but need extra time to cook.

Beef Stew with Vegetables and Beans

Last time I wrote about how I like to make dinner in a wok.This dish can also be made in a wok. It is both easy,  nourishing and inexpensive. Most dishes like this one calls for more meat, 500 or 600 grams. I use less meat, and although it can be more expensive, I use beans. Bean have lots of protein, pretty much the same as beef, is very filling  and it´s less expensive.   This dish can be made as an week-end dish for guests or remove the wine and eat in on week day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef Stew with Vegetables and Beans

Serves 4

4 tbsp. flour

salt and freshly ground pepper

320 g/12 oz./3/4 lb. good beef, cut into 2½ cm X 2½cm  ( 1 inch x 1 inch) cubes

1 tbsp. oil

3 hvidløg cloves, finely chopped

8 oz./½ lb. carrots, if they are small they can be left whole, or cut them into large slices

1½ cup bouillon

½ cup red wine

1 tbsp. tomato puré

2 tsp. ground sage

1 tsp. thyme

1 tsp. mustard powder

320 g/12 oz./ 3/4 lb. potatoes, peeled and cut into 2½ x 2½ cm (1 inch x 1 inch) cubes

225 g/½ lb. mushrooms, cut into smaller pieces

1 can of beans, white, kidney or   garbanzo, appox. 225 g/½ lb

Garnish: 2 tbsp. chopped parsley

To make, combine flour, salt and pepper and dredge meat and coat evenly. Heat oil in a pan (a wok can also be used) and fry the meat 4-5 minutes. Add garlic, carrots, bouillon, wine, tomato puré, sage. thyme and mustard powder and bring to a boil, lower the heat and place a lid on the pan and let simmer 5 minutes. Add potatoes and cook 10 minutes before adding the mushrooms and simmer 5-10 minutes more. Add the beans and cook 3-4 minutes.

To serve, divide into 4 warmed bowls and sprinkle with parsley. Serve with crusty bread.

Beef with Mushroom Sauce

When I was a child of 12, I read Pearl S. Buck’s book, The Good Earth. It was about China,  it’s people, it’s culture and it´s food. What interested me most was the food. The people of China were very poor when Mrs. Buck wrote her book and the Chinese people didn’t have  much fuel to make fires and put into their stoves. What they did have was a WOK. It was a rund bottomed deep metal bowl which could be heated up in just a few minutes. After chopping and slicing the vegetables into smaller pieces and the meat, which they didn’t have very much of either, they added some oil and quickly fried the ingredients, stirring constantly. A few more ingredients such as soya sauce, bouillon, vinagar and cornstarch  was made in a cup and this  sauce was  poured over the meat and vegetables. After a matter of a few minutes, the dinner was ready. And they only used one pot, or should I say a wok making less to clean up and  dinner was ready in just 15-20 minutes. I wrote six cookbook about Asian food, selling more than 200,000 books in Scandinavia . I have since then used this method to make many dishes. I just cut the meat and vegetables into equal sizes  and heat my wok and have created all kinds of dishes. Here is one of my favorites and it is finished in just 20 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef with Mushroom Sauce

Serves 4

455 g /1 lb. good beef cut into strips

2 tbsp. flour

½ tsp. salt

freshly ground peber

180 g/6 oz.  mushrooms, cleaned and cut into bite-size pieces

1 red peberfrugt, cut into strips

1 tbsp. oil

3 fed garlic, finely chopped

½ tsp. ground rosemary

1 cup of beef bouillon

2 tbsp. vinagar

1 tbsp. tomato pure

To make, dredge meat in the flour mixed with salt and peber.  Heat the oil in a wok or a deep frying pan and add the meat. Fry 4 minutes, tossing and stirring frequently. Take the meat up and add the vegetables and fry 2 minutes. Combine the garlic, rosemary, bouillon, vinagar and tomato pure in a small bowl and add to the wok or pan and cook 2 minutes. Bring the meat back into the wok and cook a few minutes.

Suggested accompaniment: Rice or mashed potatoes.

Smushi

Smushi is a contraction of the Danish word `smørrebrød´,meaning open-face sandwiches – the traditional Danish lunch menu, and the Japanese `sushi´. Smushi is a combination of classical Danish dishes made from seasonal produce, but served in delicate, aesthetically presented portions the size of sushi.   Smushi is not a fusion of ingredients and flavors, but an authentic presentation of traditional Danish foods in a smaller portions that allows you to taste a variety of small dishes in one meal. There is no raw fish, no rice or other Japanese ingredients. They are perfect for appetizers, canapés at a party and they are also good as a lunch.

 

 

 

 

 

 

 

 

 

 

 

Smushi

After buttering smaller pieces of bread, make these sushi just as you would smørrebrød (open-face sandwich.)

The first sushi is a sausage of minced pork, bouillon and spices. On top of the sausage  red cabbage salad with apples slices.

The next one is  marinated herring with half of a hard-boiled egg, red onion rings, capers* and cress.

The   smushi in the front is roast beef, pickles, grated horseradish, cress and fried onions.

The last smushi is a sardine in oil, an egg slice, mayonnaise, a tiny slice of lemon, and shrimps.

If you would like more ideas for Smushi, look under open-face sandwiches here on my blog.

*Capers, flower buds with lots of taste, must be picked before dawn, so that the flower don´t open ( fold out.) Just like olives, they cannot be eaten without marinating.

Shrimp Cocktail with Lemon Mayonnaise

Valentin’s day was introduced  by Pope Gelasius in the year 496 and man believes it  was named after the roman priest Valentin. Valentins greetings have been popular since the middle ages when the oldest love letter was a poem sendt in 1415 from Charles, Duke of  Orleans to his wife, while he sat prisoned in the Tower of London. Today, Valentin’s day is popular in the States, Canada, Mexico, Australia and Great Britain. However, there are many Danes that like to celebrate the day. Who doesn’t like receiving  flowers or a box of candy. Not to forget a nice dinner. Valentin’s day is February 14th and this shrimp cocktail makes a nice appetizer or a filling lunch with bread.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shrimp Cocktail with Lemon mayonnaise

Serves 2

Lemon Mayonnaise:

1 egg yolk

1½ oz. lemon juice

zest of 1 lemon

kosher salt and freshly ground pepper

3½ oz. rapeseed/corn oil

Shrimp cocktail:

9 large shrimp, cooked, peeled, deveined, and chilled,

2 tbsp. of baby shrimps

a handful shredded lettuce

2 lemon wedges

Garnish: grated lemon peel, mynte or dild 

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. Set aside.

To make cocktail, place the shredded salad leaves on the bottom of two martini glasses and one large shrimp on top of the shredded salad leaves. Place 1 tbsp. baby shrimp on top of salad leaves and place 4 large shrimps on the rim of each glass and garnish decoratively with lemon, lidt lemon mayonnaise, grated lemon and mynte eller dild sprigs.

 

Roastbeef with Pickles and Grated Horseradish

I always thought pickles should  be marinated in a vinagar brine which had been boiled awhile, thicken with flour and then poured over vegetables. Now I have found a recipe where pickles can be made in a matter of minutes without the brother of sterilizing jars and adding conserving products. It seemed  like all the recipes called for liters and liters of brine and kilos of vegetables .You don’t need to  buy a cauliflower, a whole head of celery, five or six carrots for one portion of pickles. In this recipe, you can use left-over vegetables from dinner the night before. And, of course, in many countries you can buy pickles at the store. For those of you who want to use you left-overs in a smart way, this is a quick and easy recipe that is delicious with roast beef.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast Beef, Pickles and Horseradish  

Makes 8

Pickles:

½ cup sour cream

2 tsp. curry powder

2 tbsp. vinagar

2 tsp. Dijon Mustard

1 tbsp. finely chopped onion

2 tbsp. finely chopped dill pickle

10 oz. cooked vegetables such as carrots, beans, cauliflower, diced

salt and freshly ground pepper

3 tbsp. grated horseradish

8 lettuce leaves

8 slices of buttered rye bread

16 slices of rare roast beef

To make pickles, stir the sour cream with curry powder, vinagar and mustard. Fold the onions, pickles, and vegetables into the dressing. Set aside. 

To assemble, place roast beef on each piece of  buttered rye bread covered with a lettuce leaf. Place a spoonful of pickles on one side of the sandwich and a  spoonful of grated horseradish.

Buns with Vanilla Crème – Fastelavn

Sunday is the Day the Danes celebrate  Fastelavn -fat Tuesday in English. Forty days before Easter, on  the eve of Lent, Danish children dress up in costumes. One traditional event is to hit a barrel filled with candy, apples and oranges. The tradition originated in Holland around the 15th century. In the Middle Ages, cats were superstitiously considered to be a symbol of evil, and instead of candy, a live cat was put inside the barrel. The children would then beat against the barrel until it fell apart, at which point the cat escaped and ran away. The idea was to chase away any evil spirits before spring planting. The Danes stopped this tradition around 1880 and nowadays the person who breaks open the barrel is the “Queen of Cats” and the last stick of wood is down, that person is the “King of Cats”. ” After beating on the barrel, the children go from house to house singing: “Fastelavn (Fat Tuesday) is my name, buns are what I want. If I don’t get buns, I’ll make trouble. Buns up, buns down, buns in my tummy. If I don’t get buns, I’ll make trouble.” Years ago, the children would get buns, but now people give them money. On this occasion, Danes of all ages eat custard or crème buns, locally called “fastelavnsboller”. Now mom and dads and grandmothers give the children Buns with Vanilla Crème.

 

My grandchildren, five girls.                 When the last stick of wood is down,  the king and queen are crowned.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Buns with Vanilla Crème

Makes 10-12 buns

1 lb. (444 g) flour,

3 tbsp . sugar

1 tsp. salt

1 tsp. cardamom

1 oz, (30 g) fresh yeast or 3 tps. (9 g) dry active yeast

1 cup (8 fl. oz.) milk

1 egg

2 tsp. sugar

12 oz . (360 g) butter

Sugar paste: 

4  oz. (20 g) butter

3 oz.  (90 g)sugar

Vanllla  Crème:

1 egg yolk,

1 tbsp. sugar

1 tbsp. flour

3/4 cup (6 fl. oz,)milk

½ tsp. vanilla extract

1 cup whipping creme

To make buns, sift flour and mix with sugar, salt and cardamom. . Dissolve the yeast in half of the milk. Add yeast, the rest of the milk. If using dry active yeast, sprinkle on milk that’s between 100-110 ° F and wait to see small bubbles, about 10 minutes.   and the beaten egg to the flour and sugar. Beat until smooth.

On a lightly floured surface, roll out the dough to a thickness of 1 cm (½ inch). Spread small pieces of butter on 2/3 of the dough. Fold together into three layers like folding a napkin, first part without butter. Roll out and fold again. Repeat three or four times. Leave in a cold place for 30 minutes.

To make crème,  beat the egg yolk with sugar, flour and milk. Cook over very low heat while beating the whole time until thick. Remove from the heat and add vanilla extract; then cool, stirring occasionally. Set aside.

Preheat the oven to 445°F. On a lightly floured surface, roll out the dough. Spread with a paste made of butter and sugar. Cut into squares of 4×4 inches. Place filling of vanilla creme in the middle, fold corners to the center, forming dough as a ball and place upside down on a greased baking sheet. Leave in a cold place to rise 15-20 minutes, then brush with egg white and bake 10 minutes.

To assemble, when the buns are cool, cut half way around the middle. Fill whipped cream into a piping bag fitted with a star nozzle. Pipe  the cream into the buns.

Pancakes with Ice Cream and Apricot Jam

This has got to be the most popular dessert in Denmark. They are easy and quick to make, people almost always have ice cream in the freezer and jams in the fridge. Adults and children alike love these pancakes. If you make to many, you can always freeze them and heat them in the microwave a few seconds when you feel like eating something cozy and fun.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pancakes with Ice Cream and Apricot Jam

1 cup (120 g) flour

1 tsp. sugar

½ tsp. salt

3 eggs

2 cups (16 fl. oz.) milk

grated peel of 1 lemon

3 tbsp. beer or water

butter for frying

1 portion vanilla ice cream

Garnish: 1 cup (8 fl. oz.) apricot jam, chopped nuts, 

To make pancakes, combine flour, sugar, salt and grated lemon peel. Beat eggs and mix them with flour mixture and a little of the milk. Whisk in the rest of the milk together with beer or water, and beat until smooth. Pour a little of the batter onto a well-greased frying pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown on one side, flip over and cook the other side.

To assemble, lay a pancake on a flat surface and place a large spoonful of ice cream in the middle. With help of a fork, roll pancake so that it resembles a tube with ice cream.  When all the pancakes are filled, spread apricot jam on top and sprinkle with and chopped nuts.

Chickpea Soup

Here’s a hearty and soothing soup to make on a cold, winter day. it is still cold here in Denmark. So I made this soup to warm myself and my husband. It is, however, getting lighter. The sun sets around five in the afternoon, so there is hope.

 

 

 

 

 

 

 

 

 

 

 

CHICKPEA SOUP WITH BROCCOLI

6 servings

1½ cup dried chickpeas or three 15 oz. cans chickpeas, rinsed

3 tbsp. rapeseed oil

2 large coarsely chopped onions

4 chopped garlic cloves

1 sprig of thyme

½ cup of white wine

4 cups vegetable broth

kosher salt and freshly ground pepper

1 bunch broccoli, stems reserved for another use, cut into florets

Garnish: 6 tbsp. sour cream

To prepare the chickpeas,  if using dried chickpeas, place in medium bowl and add cold water to cover by 2 inches. Let soak overnight in refrigerator. Drain chickpeas.

To cook  soup, heat oil in a large heavy pot over medium heat. Add onions, garlic and thyme sprig; Cook, stirring occasionally, until onions are soft. Add chick peas and wine. Bring to a rapid simmer; Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1½-2 hours for dried chickpeas or about 30 minutes for canned. Discard thyme sprig. Purée chickpea mixture, adding water by ½ cupfulls if needed until smooth. Season with salt and pepper.

To make  broccoli, cook in a large pot of boiling salted water until crisp tender about 4 minutes. Drain; rinse under cold water.

To serve soup, divide soup among 6 warmed bowls and garnish with broccoli and sour cream. Serve with warm crusty bread.

Fried Herring with Salad, Picked Onions and Capers

Fish is the next most important food in the world after corn and  rice. For some countries, fish is one of the few foods that provide protein. In Denmark. the Danes eat a lot of fish, mostly herring which is marinated and eaten on rye bread, also known as an open-face sandwich. It can also be eaten fried, baked or smoked. In this recipe, I have simply fried the herring in butter after dredging it in breadcrumbs. It tastes wonderful with pickled onions and capers together with salad. It is cheap and full of nutrition.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried Herring with Pickled Onions and Capers 

In this recipe, fresh not marinated herring is used.  

Makes 4 

4 large or 8 small herrings, fresh not marinated  

4 tbsp. dried bread crumbs (panko) 

salt and freshly ground pepper  

butter for frying

4 slices of dark rye bread or another type of wheat bread

Garnish:

a handful of mixed salads

pickled red onions

slices of raw, red onions

4 tbsp. small  capers and 4 large capers 

4 sprigs of dill 

To clean and prepare whole herrings, wash them thoroughly, then pat them dry with paper towels. Cut off head and tail fins.  Take one fish at a time, split open, remove guts if not done, and place it on a work surface belly down. Gently, but firmly, press along the length of the backbone to flatten the fish. Turn herring over, run a thumb under the bones at each side of the backbone to loosen. Lift bones out in one piece and snip the backbone 1 inch from the tail. Cut shallow diagonal slashes at 1 inch intervals along the skin side of each fish.

To fry herring, dredge herrings in a mixture of dried bread crumbs and salt and pepper. Melt butter in large frying pan over medium heat and fry 2-3 minutes on each side, depending on the thickness.

To serve, arrange a handful of salat on four plates, and place 1 or 2 herrings on top of salad and garnish each with pickled onions, slices of raw red onions, capers  and sprigs of dill. Serve with rye bread. 

Pickled Red Onions 

Pickled onions taste best made the day before. They will keep in the refrigerator up to three weeks. 

Makes 1 cup

4 tbsp. red wine vinegar 

2 tsp. kosher salt 

1 small red onion, thinly sliced 

Bring vinegar, salt, and 1 cup water to boil in a small saucepan.  

Remove from heat. Stir in onion. Let cool. Drain before serving.

Danish Butter Cake

Danes like to bake in the winter months. They treat themselves to a cup of hot chocolate, bake some rolls or a cake and relax with a good book and some nice music. This is known as “hygge” – the Danish word for ‘a cheery atmosphere’ and ‘a pleasant experience.’ Some may translate  hygge to ‘coziness’ or ‘a sense of well-being.’ Hot drinks are closely associated with hygge. It can also be about providing a temporary shelter from the outside world – an activity completely different from social climbing, networking, competition, and materialism. Always nice to bake on a cold Sunday afternoon. I made this cake yesterday and invited the neighbors over for coffee.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Danish Butter Cake

Serves 8-12

270 g/9 oz. flour

175 g/6 oz. butter

50 g of fresh yeast or 1 package (ca.11 grams) dry active yeast

3 tbsp. heavy cream

1 egg

1 tbsp. sugar

Butter filling:

5 tbsp. icing sugar

150 g/5 oz. butter

Crème:

2 egg yolks

1 tbsp. sugar

3/4 cup/6 fl.oz.

2 tsp. flour

½ tsp. vanilla extract

1 egg, beaten, for brushing the cake

Icing:

1 cup/8oz. icing sugar

a little sherry or water

To make cake, sift flour into a mixing bowl. Add butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Grumble the fresh yeast into the cream or follow the instructions on the package of dry active yeast. Beat egg and sugar into the yeast mixture and pour this mixture over the flour. Mix all ingredients together quickly. Do not overwork the dough or it will become tough.

To make vanilla crème, beat egg yolks with sugar, flour and milk. Cook over low heat while beating the whole time until thick Remove from heat and add vanilla extract; then cool, stirring occasionally.

To make butter filling, cream sifted icing sugar and butter together to a smooth cream.

Preheat oven to 225°C./425°C.

On a lightly floured surface, roll out half of the dough to a large circle about 25 cm/10 inches. Place dough in a prepared tin. Spread the vanilla crème on the bottom.

Roll out the other half of the dough in a long rectangle 14 inches/35 cm and 8 inches/20 wide. Spread the butter filling on it. Roll the dough together and cut in slices. There should be 7 rolls. Lay the slices on the vanilla crème. Let the cake rise 30 minutes in a cool place. Brush cake with egg and bake 30-40 minutes.

To make icing, mix the icing sugar with a little sherry or  warm water to a thick icing. Put a spoonful of icing on each circle.