Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Tuesday, August 12, 2014
Smørrebrød Danish Open Sandwich Shrimp Asparagus Sandwich for lunch supper hors doeuvres
The shrimp (rejer) salad sandwich is great for both as a standard sandwich or as small appetizer at your next gathering.
Ingredients:
* 2 -3 slices of white bread (Italian or French)
* butter (European-style butter is easier to spread)
* 2 large pieces Boston or Romaine lettuce leaves
* 6 ounces small baby shrimp (larger shrimp cut into smaller pieces)
* 4 or 5 large tablespoons of mayonnaise
* 7-9 long spears of white or green asparagus
* black pepper to taste
* a couple drops of Worcestershire sauce (lemon juice is another option)
* chopped parsley or dill for taste & decoration
* -1 lemon wedge slice for garnish
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instructions:
You will need 7 or 9 strips of white asparagus and cut into smaller pieces and add into in a bowl. White asparagus is the most traditional for this sandwich. Add either small size shrimps or cut larger shrimps into smaller pieces into a bowl. Add 4 or 5 large tablespoons of mayonnaise. Mix everything together. Add either a couple drops of Worcestershire sauce (lemon juice is another option).
Next spread butter onto either a slice of French or Italian bread. Place several pieces of either Boston or Romaine lettuce leaves on the bread. Scoop several spoonfuls of the shrimp asparagus mixture onto the lettuce. For both decoration and taste add several slices of asparagus on top. Garnish with a wedge of lemon and chopped dill or parsley.
Serve on plate with silverware. It is a great sandwich for either lunch or dinner. If need you desire to serve this as an appetizer, slice the bread into smaller pieces.
We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Sandwich Shrimp (Rejer) & Asparagus Sandwich and recipe! This is a delicious traditional smorrebrod and easy to make.
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Friday, August 8, 2014
Smørrebrød Danish Frikadeller Quick Easy Open Face Meatball Sandwich for Lunch Dinners
In Danish homes if there are leftovers from the frikadeller dinner, all of the leftovers are used the next day for the Danish Smørrebrød. This is traditional Danish. Danes try not to waste food and fine opportunities to use everything for another meal. With a frikadeller dinner the leftovers typically are of course the Danish meatballs (frikadeller) Also the Danish red cabbage (rødkaal) and Danish cucumber salad (agurksalat) which both to be used as the sweet and sour pålæg (toppings) for the sandwiches. These toppings compliments the savory frikadeller
First Open Face Sandwich is Frikadelle with Cucumber Salad on Top
Ingredients:
When you are ready to sit down to have smørrebrød, the first thing to do is butter a pice of dark Danish rye bread. Then, place a couple of sliced meatballs. To garnish the frikadeller place on top crunchy cucumber salad (arguksalat). What tastes delicious with a frikadeller open face sandwich is a lager beer.
Second Open Face Sandwich is Frikadelle with Red Cabbage and a Pickle on Top
Ingredients:
Before adding a topping (pålæg) on the second open face sandwich, smear the dark rye bread with butter and place a couple of sliced Danish meatballs on it. Then, garnish on top of the frikadeller one or two heaping spoons of Danish red cabbage. Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Our channel has videos including
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
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| Left: frikadelle sandwich with cucumber salad Right:frikadelle sandwich with red cabbage and a pickle |
First Open Face Sandwich is Frikadelle with Cucumber Salad on Top
Ingredients:
- 1 piece of rye bread
- European style butter
- 1 or 2 Danish meatballs (frikadeller)
- 1 or 2 tablespoons of Danish cucumber salad (agurksalat)
When you are ready to sit down to have smørrebrød, the first thing to do is butter a pice of dark Danish rye bread. Then, place a couple of sliced meatballs. To garnish the frikadeller place on top crunchy cucumber salad (arguksalat). What tastes delicious with a frikadeller open face sandwich is a lager beer.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Second Open Face Sandwich is Frikadelle with Red Cabbage and a Pickle on Top
Ingredients:
- 1 piece of rye bread
- European style butter
- 1 or 2 Danish meatballs (frikadeller)
- 1 or 2 tablespoons of the Danish red cabbage (rødkaal)
- 1 pickle
Before adding a topping (pålæg) on the second open face sandwich, smear the dark rye bread with butter and place a couple of sliced Danish meatballs on it. Then, garnish on top of the frikadeller one or two heaping spoons of Danish red cabbage. Its that easy! This sandwich goes great with enjoy with lager beer too. We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
Our channel has videos including
- how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
- how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
- how to make aeblskiver (æbleskiver)
- how to make Danish Christmas Klejner
- how to make easy Danish cucumber salad (arguksalat)
- how to make Danish sugar browned potatoes (brunede kartofler)
- how to make Danish red cabbage (rødkaal)
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Sunday, June 29, 2014
Smørrebrød Danish Open Face Salami Sandwich for lunch or dinner Spegepølse med Løg Sandwich
Years ago, one of our family members was a Butcher and he had his own Butcher Shop in Lendemarke (next to Stege). We regularly shopped at his Butcher Shop each week. One of the cold cuts we purchased was his homemade salami. It was always fun visiting his shop and seeing the family.
My mother made our lunch every day. A typical lunch was a salami open sandwich. Our family have happy memories sitting with each other, eating a salami open sandwich and talking together. Because we had salami in the house all of the time, it was one of our comfort foods to eat either for lunch or snack. When I think of a salami open face sandwich, it has that hyggelig feeling of coziness and happy family memories.
The open face salami Sandwich is very easy to make. This sandwich is a great way to learn to make your first open face sandwich. Most of the ingredients you probably have in your refrigerator. We made a YouTube video to show you to make a high top "Smørrebrød" (see below).
Ingredients:
* 1 piece of dark rye bread (rugbrød)
* butter (smør)
* 3 or 4 slices of salami (spegepølse)
* 3 or 4 slices of tomato (tomat)
* 6 or 8 raw onion ring slices (løg)
* 3 or 4 slices of cucumbers (agurker)
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instructions:
As you may know that a buttered dark rye bread (rugbrød) is essentially the base for most of the famous Danish open sandwiches. So, first spread on the dark rye bread either margarine or a European style butter. Layer the bread with 3 or 4 slices of salami. Then add a slice of tomato then a slice of cucumber. Then repeat layering the vegetables across the salami sandwich in the same order. Then layer on top the sandwich with onion rings. This layering creates the famous high top "Smørrebrød". You can use other variety of delicious toppings stacked on top of each other.
The sandwich has to be eaten with a knife and fork too. If you are having a formal Smørrebrød, we usually serve the salami open face sandwich on a Royal Copenhagen plate. We traditionally have Danish beer with the salami sandwich and say skål frequently! We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Salami Sandwich video and recipe!
Food Trivia: Did you know that any breads containing wheat flour are not considered rugbrød, but white bread?
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Read more »
My mother made our lunch every day. A typical lunch was a salami open sandwich. Our family have happy memories sitting with each other, eating a salami open sandwich and talking together. Because we had salami in the house all of the time, it was one of our comfort foods to eat either for lunch or snack. When I think of a salami open face sandwich, it has that hyggelig feeling of coziness and happy family memories.
The open face salami Sandwich is very easy to make. This sandwich is a great way to learn to make your first open face sandwich. Most of the ingredients you probably have in your refrigerator. We made a YouTube video to show you to make a high top "Smørrebrød" (see below).
Ingredients:
* 1 piece of dark rye bread (rugbrød)
* butter (smør)
* 3 or 4 slices of salami (spegepølse)
* 3 or 4 slices of tomato (tomat)
* 6 or 8 raw onion ring slices (løg)
* 3 or 4 slices of cucumbers (agurker)
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instructions:
As you may know that a buttered dark rye bread (rugbrød) is essentially the base for most of the famous Danish open sandwiches. So, first spread on the dark rye bread either margarine or a European style butter. Layer the bread with 3 or 4 slices of salami. Then add a slice of tomato then a slice of cucumber. Then repeat layering the vegetables across the salami sandwich in the same order. Then layer on top the sandwich with onion rings. This layering creates the famous high top "Smørrebrød". You can use other variety of delicious toppings stacked on top of each other.
The sandwich has to be eaten with a knife and fork too. If you are having a formal Smørrebrød, we usually serve the salami open face sandwich on a Royal Copenhagen plate. We traditionally have Danish beer with the salami sandwich and say skål frequently! We hope you enjoyed the video on how to make the Smørrebrød Danish Open Face Salami Sandwich video and recipe!
Food Trivia: Did you know that any breads containing wheat flour are not considered rugbrød, but white bread?
If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Lets get cooking Scandinavian foods!
Saturday, May 10, 2014
Skidne Æg “Dirty Eggs” Eggs in Mustard Sauce for a Danish Easter Lunch
Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch. However, this Easter dish is a very easy delicious dish and can be served anytime. We like to have chopped chives or parsley with a slice of rye bread on the side.
Happy Easter!
Karen Grete
Ingredients
Happy Easter!
Karen Grete
Ingredients
- 6 eggs (medium size)
- 6-8 slices of fried bacon
- slices of rye bread (rugbrød)
- 50 g butter
- 3-4 tablespoons of wheat flour
- 1 1/2 cup of milk
- 2-3 tablespoons of mustard
- 1 tsp salt
- freshly ground pepper
- fresh cut chives or parsley
Preparation
There are a couple of steps to do but it is pretty easy and quick to make.
Eggs: First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs). The result is the outer layer of the yolk should be slightly firm. The yolk in the center should be soft. So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste. Add your favorite mustard.
Serve: Spread the mustard sauce on a plate. Slice the eggs in half. Place the half "smiling" eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´
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