Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts
Friday, October 3, 2014
Gooseberry Fool Recipe A delicious dessert to celebrate April Fools Day! Stikkelsbær dessert
We love gooseberries (stikkelsbær) and still have some gooseberries in the freezer from last summer. April Fools Day is coming up and we thought what better way to enjoy April Fools Day by making Gooseberry Fool.
Gooseberries make a classic Fool dating as far back as the sixteenth century in England. A delicious mixture of lightly sweetened fruit puree, sweet custard and whipped cream.
The word "Fool" is believed to have originated from the French word "fouler" which means "to mash" or "to press". And this is exactly what we will do with this fruit dessert.
First Step: Make the Gooseberry Stewed Puree
First Step: Make the Gooseberry Stewed Puree
Ingredients
- 2 cups of gooseberries rinsed and drained, or frozen berries, thawed
- 2 tablespoons of sugar or to taste
- 2 tablespoons of Elderberry syrup or elderflower cordial or water
- Clean, top and tail the gooseberries.
- Put the gooseberries into medium, heavy saucepan over low heat.
- Add in the elderberry syrup and sugar into the saucepan.
- Bring up to boil and then simmer for 5 to 10 minutes gently until the gooseberries are soft and pulpy. Keep stirring often.
- Then crush the berries with a potato masher or a fork when they are thoroughly soft.
- Taste the liquid mixture to see if it needs more sugar. It might be tart
- If you like the goosberries to be pureed, use a blender or a fruit processor. Then strain if you like it smooth.
- Cover and refrigerate until cool.
Second Step: Make the Custard
Check out our recent post on how to make homemade custard. This custard recipe is very versatile and perfect for this dessert.
Third Step: Make the Whipped Cream
Ingredients
- 1 1/4 cup of heavy cream
Before serving make the whipped cream until soft peaks.
Fourth Step: Combine all of the Ingredients
- Before you get started be sure the custard and the gooseberry puree have cooled down.
- When ready, gently fold the whipped cream into the custard into a medium mixing bowl. Leave about 1/4 of the whipped cream on the side for decoration later.
- Now we should be ready to prepare the serving bowl or individual glasses. First, spoon the custard mixture onto the bottom of a serving bowl or individual glass.
- Next layer, spoon the gooseberry puree on top of the custard layer. Then layer custard on top of the gooseberry puree mixture and so on. Keep layering until the glass bowl is full with layers. This gives a beautiful contrast if serving in a glass bowl.
- Keep the serving bowls or individual glasses in the refrigerator until ready to serve.
- Decorate with additional whipped cream.
- Add either thin slices of almonds, fresh gooseberries or chocolate on top as garnish before serving.
Wednesday, September 10, 2014
Smørrebrød Dansk Leverpostej Sandwich Two delicious Danish Open Face Liverwurst Sandwiches
There are many other countries that make similar open face sandwiches such as in Denmark, Norway, Sweden and Germany! There are different liverwurst recipes using specific ingredients such as onion or bacon. Liverwurst recipes are known by its own region with in a country. The Danish liverwurst has a specific flavor not found in other countries. If you are unable to get the Danish liverwurst, feel free to try other type of delicious liverwursts too. There are many other great liverwursts to try.
In Denmark, everyone eats liverwurst and it is called leverpostej. It is the Danes favorite spread. Leverpostej is found in all of the Danish grocery stores, butcher shops, restaurants and homes. It is very easy to get leverpostej because of its popularity.
Leverpostej dates back to the late 1800s in Denmark. The leverpostej sandwich developed over the years from a plain sandwich with just one topping to an elaborate Smørrebrød creation. The versatile spread can be served warm, cold, sliced or spread on bread. However most leverpostej sandwiches are made with rye bread. A traditional leverpostej has assorted toppings and in Danish it is called pålæg. What is great with a leverpostej sandwich is you can create your own personalized sandwich by adding your favorite topping such as pickled beets, crispy fried onions, mushrooms, cucumbers. We have included our YouTube video of how we made two different kinds of leverpostej open face sandwiches.
Our first leverpostej open face sandwich is the most typical combination using bacon and fried mushrooms. Before making this Leverpostej sandwich you will need to do a little pålæg prepping.
First Step is to make Bacon and Fried Mushroons
A traditional way to make the pålæg is to fry the bacon then fry the mushrooms in the bacon fat. Frying bacon requires time and attention but will melt the enough fat to use for the mushrooms. (Plus, nothing smells better than frying bacon in a pan in the kitchen.)
Ingredients:
*bacon
*chopped mushrooms (either fresh or canned is fine)
Kitchen Tools:
*flat frying pan (preferably cast iron pan)
*papertowel to soak the grease
*a tool to flip the bacon such as a fork
Start with a flat frying pan. Place enough bacon in the pan to fill it up, but not so much so that it overlaps. If it overlaps there will be sections of the bacon that isnt cooked. Once your bacon has reached a level of crispiness that is to your liking, offload it onto paper towels to soak up some of the remaining grease Then, add chopped mushrooms quickly in the bacon fat to fry the mushrooms. Dont over cook it. You just want to fry these quickly. Once ready remove the mushrooms from the pan.
Second Step is to make the Danish Open Face Leverpostej Sandwich
The Open Face Leverpostej Sandwich is very easy to make. We either have this open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 1 piece of rye bread
* European style butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 or 2 pieces of crispy bacon
* 1 or 2 tablespoons of fried mushrooms
* 1 or 2 slices of pickles
Now we are ready to make the leverpostej sandwich. Before adding a topping (pålæg), smear the rye bread with a spreadable butter. Add two to three slices of leverpostej across the rye bread. On one half of the bread add a crispy bacon. On the other side of the bread add fried mushrooms and slices of pickles.
This sandwich has to be eaten with a knife and fork too. The drink of choice is a good Danish beer! If you are having a formal smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate.
Below is a YouTube video on how to make both Leverpostej Sandwiches.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Smorrebrod Trivia: Did you know that in Danish pickled beets is syltede rødbeder?
Second Sandwich Leverpostej Sandwich with apples, prune and beets.
This sandwich you will need to do a little pålæg prepping. First, you will need to poach an apple in sugar water.
Ingredients
* 1 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
* 1 cup water
* 1/4 cup of sugar
* 1 prune
Combine sugar and water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add peeled apple; reduce heat to low and simmer, occasionally rotating the apple, until tender when pierced with a sharp knife, 25–30 minutes. Using a slotted spoon, transfer the apple to a plate and set aside. Then, add a prune in the center of the cooled off apple.
Ingredients
* 1 piece of rye bread
* European style or spreadable butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 poached apple with prune
* 3 or 4 slices of pickled beets
Now, you are ready to make your sandwich. Before adding a topping (pålæg), smear the rye bread with butter. Lay over the rye bread two to three slices of leverpostej. On one side of the bread add the poached apple with a prune. On the other side of the bread add 3 to 4 slices of pickled beets. It is that easy! Now you are ready to eat!
If you need to make a quick sandwich, it is very common to only have a single topping. Leverpostej with pickled beets is very common on. Many times in a rush we just open a can of beets and use several slices of beets on our sandwich.
Scandinavian ways to spell liverwurst:
We hope you enjoyed both our recipe and video on how to make the Smørrebrød Danish Open Face Leverpostej sandwich! 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 »
 | |
| Two delicous Danish Leverpostej Open Face Sandwiches |
In Denmark, everyone eats liverwurst and it is called leverpostej. It is the Danes favorite spread. Leverpostej is found in all of the Danish grocery stores, butcher shops, restaurants and homes. It is very easy to get leverpostej because of its popularity.
Leverpostej dates back to the late 1800s in Denmark. The leverpostej sandwich developed over the years from a plain sandwich with just one topping to an elaborate Smørrebrød creation. The versatile spread can be served warm, cold, sliced or spread on bread. However most leverpostej sandwiches are made with rye bread. A traditional leverpostej has assorted toppings and in Danish it is called pålæg. What is great with a leverpostej sandwich is you can create your own personalized sandwich by adding your favorite topping such as pickled beets, crispy fried onions, mushrooms, cucumbers. We have included our YouTube video of how we made two different kinds of leverpostej open face sandwiches.
Our first leverpostej open face sandwich is the most typical combination using bacon and fried mushrooms. Before making this Leverpostej sandwich you will need to do a little pålæg prepping.
First Step is to make Bacon and Fried Mushroons
A traditional way to make the pålæg is to fry the bacon then fry the mushrooms in the bacon fat. Frying bacon requires time and attention but will melt the enough fat to use for the mushrooms. (Plus, nothing smells better than frying bacon in a pan in the kitchen.)
Ingredients:
*bacon
*chopped mushrooms (either fresh or canned is fine)
Kitchen Tools:
*flat frying pan (preferably cast iron pan)
*papertowel to soak the grease
*a tool to flip the bacon such as a fork
Start with a flat frying pan. Place enough bacon in the pan to fill it up, but not so much so that it overlaps. If it overlaps there will be sections of the bacon that isnt cooked. Once your bacon has reached a level of crispiness that is to your liking, offload it onto paper towels to soak up some of the remaining grease Then, add chopped mushrooms quickly in the bacon fat to fry the mushrooms. Dont over cook it. You just want to fry these quickly. Once ready remove the mushrooms from the pan.
Second Step is to make the Danish Open Face Leverpostej Sandwich
The Open Face Leverpostej Sandwich is very easy to make. We either have this open face sandwich either for lunch, diner or part of a larger smørrebrød.
Ingredients:
* 1 piece of rye bread
* European style butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 or 2 pieces of crispy bacon
* 1 or 2 tablespoons of fried mushrooms
* 1 or 2 slices of pickles
 |
| Upclose photo of the Leverpostej with Fried Mushrooms & Bacon |
Now we are ready to make the leverpostej sandwich. Before adding a topping (pålæg), smear the rye bread with a spreadable butter. Add two to three slices of leverpostej across the rye bread. On one half of the bread add a crispy bacon. On the other side of the bread add fried mushrooms and slices of pickles.
This sandwich has to be eaten with a knife and fork too. The drink of choice is a good Danish beer! If you are having a formal smorrebrod, we usually serve the open face sandwich on a Royal Copenhagen plate.
Below is a YouTube video on how to make both Leverpostej Sandwiches.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Smorrebrod Trivia: Did you know that in Danish pickled beets is syltede rødbeder?
Second Sandwich Leverpostej Sandwich with apples, prune and beets.
This sandwich you will need to do a little pålæg prepping. First, you will need to poach an apple in sugar water.
Ingredients
* 1 medium Pink Lady, Golden Delicious, or Braeburn apples, peeled, cored
* 1 cup water
* 1/4 cup of sugar
* 1 prune
Combine sugar and water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add peeled apple; reduce heat to low and simmer, occasionally rotating the apple, until tender when pierced with a sharp knife, 25–30 minutes. Using a slotted spoon, transfer the apple to a plate and set aside. Then, add a prune in the center of the cooled off apple.
Ingredients
* 1 piece of rye bread
* European style or spreadable butter
* 2 or 3 slices of liverwurst (leverpostej)
* 1 poached apple with prune
* 3 or 4 slices of pickled beets
Now, you are ready to make your sandwich. Before adding a topping (pålæg), smear the rye bread with butter. Lay over the rye bread two to three slices of leverpostej. On one side of the bread add the poached apple with a prune. On the other side of the bread add 3 to 4 slices of pickled beets. It is that easy! Now you are ready to eat!
 |
| Danish Open Face Leverpostej Sandwich with Poached Apple and Beets |
If you need to make a quick sandwich, it is very common to only have a single topping. Leverpostej with pickled beets is very common on. Many times in a rush we just open a can of beets and use several slices of beets on our sandwich.
Scandinavian ways to spell liverwurst:
- Danish - leverpostej
- Icelandic - lifrarkæfa
- Norwegian - lifrarkæfa
- Swedish - leverpastej
- Finnish - maksapasteija
We hope you enjoyed both our recipe and video on how to make the Smørrebrød Danish Open Face Leverpostej sandwich! 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!
Tuesday, May 20, 2014
Æblekage a Delicious Danish Apple Cake Recipe Learn How to Make This Traditional Danish No Bake Dessert
This traditional Danish dessert called Æblekage is really simple to make and delicious. Æblekage translates to Danish apple cake.
Eventhough it translates to apple cake it is actually a No Bake apple cake! If you have homemade applesauce, breadcrumbs and whipped cream you are ready to go!
See our YouTube video to see how we prepare this delicious dessert.
Plus, like and Subscribe too!
Ingredients:
 |
| No Bake Æblekage |
Eventhough it translates to apple cake it is actually a No Bake apple cake! If you have homemade applesauce, breadcrumbs and whipped cream you are ready to go!
See our YouTube video to see how we prepare this delicious dessert.
Plus, like and Subscribe too!
Ingredients:
- 3/4 stick (6 tablespoons) unsalted butter
- 12 slices homemade-type white bread, ground fine in a food processor (about 2 1/2 cups)
- 1/2 cup of sugar
- 3-4 cups homemade chunky applesauce (recipe follows) or bottled chunky applesauce
- 1 cup lingonberry, raspberry or strawberry preserves plus additional for garnish
- 1 cup of whipped cream for garnish and as an accompaniment
- skillet pan
- rolling pin
- sandwich bag
- measuring cup
- spoon
- handheld mixer
- bowl
- cooling tray
Instruction:
First stage is either to make your own applesauce or use applesauce from a jar. We prefer to make our own applesauce as it is less runny. A firmer chunkier applesauce holds better with this dessert. The breadcrumbs are less wet with a firmer applesauce. If you want to make your own applesauce, see our Danish applesauce recipe.
Next you need to make whip cream in a small bowl with a handheld mixer. You can set it a side and keep it in the refrigerator until you are ready to use the whipped cream.
Now we are ready to make breadcrumbs golden. We like to use leftover dry bread so nothing is wasted. Put the dry bread in a sealed plastic bag. Crumble the breadcrumbs by both banging the bread and rolling a rolling pin over the sealed bag. Keep crumbling the bread and add the sugar.
Scandinavian Cooking Tip: Another option is to grind the bread is if you have a food processor. However, we like to use the rolling pin instead because there is less clean up.
In a large heavy skillet melt butter over moderate heat. Now stir in the bread crumbs. You can add additional sugar if you like the breadcrumbs to be sweeter. The sugar gives the breadcrumbs a nice flavor and crunchiness for the dessert. Stir the breadcrumbs constantly and break up the lumps, until golden for about 5 minutes.
Once the breadcrumbs are golden our recommendation is to spread the golden crumbs over a tray to cool. A pizza tray works well for this. You want to keep stirring the breadcrumbs to make sure the breadcrumbs dont start clumping together and are cold too.
Æblekage was a recent viewer request on Google+. If you have any Scandinavian dish requests for us to make, please feel free to let us know!
The final stage is to assemble the Æblekage. In either individual size glasses or a large pretty glass bowl we need to layer the golden breadcrumbs and the applesauce. Make sure to have a clear glass because it is so pretty to see the layers! First layer is the golden breadcrumbs and spread it across.
Next layer is the applesauce.
Repeat the steps until you are at the top. The last layer is the whipping cream. Spread the whipped cream across the entire surface from glass rim to glass rim. Final step is to add a tablespoon of preserves on top such as either lingonberry, raspberry or strawberry preserves. Also, as you are layering the proportions are quite forgiving, so feel free to experiment. Refrigerate until ready to serve.
We like to serve the delicious dessert with either a cup of coffee and/or a glass of port. For extra garnish we usually have a a bowl of preserve and a bowl of whipped cream on the coffee table. That way folks can add more flavoring to their liking.
We hope you enjoyed our video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
These recipes are perfect for the family. Please let us know what you think! 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!
Next you need to make whip cream in a small bowl with a handheld mixer. You can set it a side and keep it in the refrigerator until you are ready to use the whipped cream.
Now we are ready to make breadcrumbs golden. We like to use leftover dry bread so nothing is wasted. Put the dry bread in a sealed plastic bag. Crumble the breadcrumbs by both banging the bread and rolling a rolling pin over the sealed bag. Keep crumbling the bread and add the sugar.
Scandinavian Cooking Tip: Another option is to grind the bread is if you have a food processor. However, we like to use the rolling pin instead because there is less clean up.
In a large heavy skillet melt butter over moderate heat. Now stir in the bread crumbs. You can add additional sugar if you like the breadcrumbs to be sweeter. The sugar gives the breadcrumbs a nice flavor and crunchiness for the dessert. Stir the breadcrumbs constantly and break up the lumps, until golden for about 5 minutes.
 |
| Stir breadcrumbs until it all becomes golden |
Æblekage was a recent viewer request on Google+. If you have any Scandinavian dish requests for us to make, please feel free to let us know!
The final stage is to assemble the Æblekage. In either individual size glasses or a large pretty glass bowl we need to layer the golden breadcrumbs and the applesauce. Make sure to have a clear glass because it is so pretty to see the layers! First layer is the golden breadcrumbs and spread it across.
Next layer is the applesauce.
 |
| Here is homemade applesauce! Yum! Looks delicious! |
Repeat the steps until you are at the top. The last layer is the whipping cream. Spread the whipped cream across the entire surface from glass rim to glass rim. Final step is to add a tablespoon of preserves on top such as either lingonberry, raspberry or strawberry preserves. Also, as you are layering the proportions are quite forgiving, so feel free to experiment. Refrigerate until ready to serve.
We like to serve the delicious dessert with either a cup of coffee and/or a glass of port. For extra garnish we usually have a a bowl of preserve and a bowl of whipped cream on the coffee table. That way folks can add more flavoring to their liking.
 |
| We serve this delicious dessert with either some port in a glass or coffee. |
We hope you enjoyed our video and recipe! 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)
Follow us either on Twitter @, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!
Lets get cooking Scandinavian foods!
Monday, May 12, 2014
How to Make Danish Brown Gravy or Brun Sovs An easy delicious recipe
It is almost unheard of for Danes to serve potatoes with out a gravy or a brown sauce. Danes eat brown gravy with meat dishes such as frikadeller (Danish meatballs) and Hakkebøf (Danish hamburger). This is an easy delicious gravy recipe to make from scratch. This Danish brown gravy is part or our Hakkebøf series and is usually made after you have fried the Hakkebøf in a pan.
Ingredients
Ingredients
- 1 cup of potato water
- 1 cup of broth or water w/ 1 beef cube
- 1 cup water or milk or cream (optional)
- 2 tablespoons flour
- salt and pepper, to taste
- pinch of sugar
- gravy coloring (brun kulør)
- 2 to 3 tablespoons of fried onions (to taste)
- whisk
- measuring cup
- measuring spoon
After the hamburgers are finished frying remove them from the pan. There will be fat and "brown and black sprinkles" left in the pan. Pour about a cup of potato water on the pan. Dissolve a bullion cube in a cup of water and add it into the pan.
Add two to three tablespoons of Danish fried onions to taste. Gives the gravy some depth to the flavor. Also it is nice to add a pinch of sugar too.
Add two to three tablespoons of Danish fried onions to taste. Gives the gravy some depth to the flavor. Also it is nice to add a pinch of sugar too.
When the water mixture becomes bubbly, mix the flour with water or milk and add it slowly to the pan. Add a little at a time while stirring with a whisk. Add salt and pepper to taste. Let it cook for 2-4 minutes. Stir until the flour has thickened and the gravy is smooth and you have the desired consistency. You want to be sure this does not become lumpy.
Sometimes Danes use a product known as brun kulør (literally, "brown colouring") to give the gravy a rich brown color. This recipe does not include the brown colouring but it does give a nice color to the gravy.
If the sauce becomes too thick during cooking, just add more water.
You may want to sieve the sauce through a sieve if it is clumpy or has lumps.
Serve with Hakkebøf, white potatoes, green peas and beets! YUM! A perfect dinner!
Serve with Hakkebøf, white potatoes, green peas and beets! YUM! A perfect dinner!
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