Showing posts with label for. Show all posts
Showing posts with label for. Show all posts
Monday, September 15, 2014
How to make Danish Red Cabbage Rødkaal Danish side dish for dinners and leftovers
How to make Danish Red Cabbage Rødkaal. Danish side dish for dinners and leftovers By Danish cook Karen Grete.
This side dish is a stable in all Danish homes.This is a perfect dish to make ahead. If you make enough Danish red cabbage, it is great as a left over food to reheat the next day.
Ingredients:
* 1 red cabbage
* 1 cup of apple vinegar
* 2 cups of water
* 1 teaspoon of salt
* 1/4 cup of sugar
* a little pepper for taste
* add a couple of teaspoons of red currant
Simmer for about 2 hours.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instruction:
Cut an entire red cabbage in half. Remove and discard tough outer leaves and the white center from the red cabbage. Then, with a sharp knife slice the red cabbage into thin slices. Then, place all of the sliced red cabbage into a heated simmering pan. Then, add apple vinegar, 2 cups of water, 1 teaspoon of salt, 1/4 cup of sugar and a little bit of pepper. It has to cook for about 2 hours in order for it to get soft enough. In the meantime, you can do other things while you are waiting for it to cook. After 2 hours, add a red current or cranberry jelly for flavor. Some people enjoy caraway seeds for flavor.
What to eat with the Danish Red Cabbage Rødkaal? In Danish homes, red cabbage is served either at dinner or lunch. Traditionally, the Danish red cabbage accompanies meat dishes. Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) has the Danish red cabbage as a side dish. Christmas (Jul) dinners always has the Danish red cabbage. If you make enough Danish red cabbage, it is great as a left over food to reheat the next day. Also, Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the danish red cabbage as a topping.
We hope you enjoyed the Danish red cabbage video and recipe! If you like this danish red cabbbage recipe as a side dish, 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 »
This side dish is a stable in all Danish homes.This is a perfect dish to make ahead. If you make enough Danish red cabbage, it is great as a left over food to reheat the next day.
Ingredients:
* 1 red cabbage
* 1 cup of apple vinegar
* 2 cups of water
* 1 teaspoon of salt
* 1/4 cup of sugar
* a little pepper for taste
* add a couple of teaspoons of red currant
Simmer for about 2 hours.
Please share and like our video. For more Scandinavian cooking videos please subscribe to our channel too! Thank you!
Instruction:
Cut an entire red cabbage in half. Remove and discard tough outer leaves and the white center from the red cabbage. Then, with a sharp knife slice the red cabbage into thin slices. Then, place all of the sliced red cabbage into a heated simmering pan. Then, add apple vinegar, 2 cups of water, 1 teaspoon of salt, 1/4 cup of sugar and a little bit of pepper. It has to cook for about 2 hours in order for it to get soft enough. In the meantime, you can do other things while you are waiting for it to cook. After 2 hours, add a red current or cranberry jelly for flavor. Some people enjoy caraway seeds for flavor.
What to eat with the Danish Red Cabbage Rødkaal? In Danish homes, red cabbage is served either at dinner or lunch. Traditionally, the Danish red cabbage accompanies meat dishes. Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) has the Danish red cabbage as a side dish. Christmas (Jul) dinners always has the Danish red cabbage. If you make enough Danish red cabbage, it is great as a left over food to reheat the next day. Also, Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the danish red cabbage as a topping.
We hope you enjoyed the Danish red cabbage video and recipe! If you like this danish red cabbbage recipe as a side dish, 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, September 9, 2014
How to Make Danish Fried Onions ! Amazing for hamburgers Smørrebrød Bløde Stegte Løg
Danish pan fried onions are absolutely delicious! If you plan to make Danish hamburgers (Hakkebøf), you need to make the pan fried onions first to give the hamburgers a nice flavor.
What you will need to make Danish Fried Onions
Read more »
What you will need to make Danish Fried Onions
- 2 to 3 large white onions. it really depends on the size of the onions
- 1 to 2 tablespoons of butter
- a sharp knife
- cutting board
- a frying pan
- a spatula
Instructions
- You want the kind that are free of blemishes and that are heavy and firm.
Chill them first -- cold onions will be nicer on your eyes. - Peel the onions and slice them thinly with a sharp knife.
- Make sure your pan gets hot before you start.
- Then, add butter or oil into the frying pan. Put in enough to spread all over the bottom of the pan. Traditionally we use butter or margarine when making these onion. However you can use oil too.
- Once the pan is hot enough, add the onions into the pan. Leave these on the frying pan for a few minutes until these are nice and brown. Fry the onions on low heat.
- Stir the onions in the pan so they dont stick. Also, you dont want half to be white and raw and the other half almost black or burn. So keep pushing the onions around. You might need to add more butter and oil.
- Total time should take around 5-7 minutes. These will become creamy, sweet, soft and golden. If you like the onions browner, keep stirring these in the pan. Eventually these will burn real fast if you keep these on the pan too long.
- When ready, set the onions aside until you are ready to serve your meat dish.
Pan fried onions provides the perfect savoury flavor for meat dishes such as steaks, frikadeller and hakkebøf. If you make enough Danish pan fried onions, it is great as a left over food for a Danish Smørrebrød the next day. Also, we love to add the delicious onions with sauté mushrooms, potatoes and on steaks. It really tastes great with so many dishes and ingredients. If you never had tried pan fried onions, give it a try!
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 »
 |
| 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, June 21, 2014
How To Make Rhubarb Syrup For Your Summer Drinks and Cocktails
Rhubarb is a classic Scandinavian fruit served during the summer season. What I love about Rhubarb Syrup is that you can make it for your cocktails, ice tea and even make rhubarb ice cubes. It a fabulous syrup to make the night before you have a pool party. That way when your guest arrive for your pool party or Sunday brunch, all you have to do is combine the ingredients. No worries making it the day of a party!
This recipe is just to make ice cubes and should make about 2 cups of rhubarb syrup. If you need more liquid, you can add more water. If you like the syrup to be less sweet, use less sugar.
Other fun ideas
Read more »
This recipe is just to make ice cubes and should make about 2 cups of rhubarb syrup. If you need more liquid, you can add more water. If you like the syrup to be less sweet, use less sugar.
Ingredients
For the Rhubarb Syrup- 1 to 1 1/2 cup of chopped ruby red rhubarb (about 5 stalks rhubarb, cut into 1/2 inch thick)
- 1 cups water
- 1 cup of sugar or to taste
- 1 teaspoon of vanilla
- cinnamon stick (optional)
- large sauce pot with lid
- mesh strainer (- a colander with big holes won’t work!)
- Spoon
- cutting board
- knife
- measuring cup
First Step: Make the Syrup
- Clean the ruby red rhubarb under cold running water, cut into 1/2 inch pieces. Keep slicing until you get 1 cups of sliced rhubarb.
- To make the rhubarb syrup, combine chopped rhubarb, water, and sugar in a heavy-bottomed pot.
- Cook over medium-low heat, stirring often, until rhubarb has broken into shreds. It takes about 15 to 20 minutes. Keep an eye on the syrup. If it gets too hot, turn the temp down a little more.
- Let rhubarb cool for a few minutes before straining.
- Then, strain the syrup using a mesh colander. A colander with big holes wont work because alot of the rhubarb pieces might fall into the syrup. A cheesecloth is another helpful way to strain the syrup too. Otherwise, you might have to strain it a couple of times. I don’t mind the yummy rhubarb that might go through into the syrup but to get a clear syrup that is what you might want to do.
- Move the solids with a spoon around to extract more syrup. Just dont press the rhubarb mush because it might get into the syrup.
- Allow to cool so more. Set the syrup aside in the refrigerator
Other fun ideas
- Drizzle rhubarb syrup over plain or vanilla yogurt or vanilla ice cream.
- Rhubarb Syrup is great for ice tea.
- Top Icelandic yogurt with the rhubarb mush.
- The rhubarb mush or solids make a nice quick jam. Its great on toast!
- 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)
Wednesday, May 14, 2014
How to Make A Berry Sauce A Fruit Sauce Using Strawberries and Blackberries for Your Desserts
In Denmark, it was a necessity to have fruits withstand long storage during the winter months. Fresh strawberries (Jordbær) is a Danish favorite. Jordbær literally means earth berries. You can find strawberries in many of the Danish desserts including as a fruit sauce.
With summer coming the farmers markets will have a great assortment of beautiful berries including blueberry, strawberry, blackberry and raspberry. Choose berries that are fresh, ripe and in season for the best flavor. This fruit sauce recipe uses both a strawberry and blackberry sauce.
Easy and cheap to make, this berry sauce is delicious spooned over vanilla ice cream. If you like a warm sauce it is delicious over pancakes, waffles and cheesecake too!
Ingredients:
Other typical fruits incorporated into the Danish cuisine are
*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)
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!
Read more »
With summer coming the farmers markets will have a great assortment of beautiful berries including blueberry, strawberry, blackberry and raspberry. Choose berries that are fresh, ripe and in season for the best flavor. This fruit sauce recipe uses both a strawberry and blackberry sauce.
 |
| Strawberry Blackberry Fruit Sauce for Desserts |
Easy and cheap to make, this berry sauce is delicious spooned over vanilla ice cream. If you like a warm sauce it is delicious over pancakes, waffles and cheesecake too!
Ingredients:
- 1/4 water
- 1 cup of strawberries (fresh or frozen)
- 1 cup of blackberries (fresh or frozen)
- 2 tablespoons of sugar
- 1/4 cup of water
- 1 teaspoon of cornstarch
- saucepan
- measuring cup
- wooden spoon
- teaspoon
- knife
- cuttingboard
- Wash strawberries and/or blackberries. Remove stems; cut large berries in half or roughly chop them.
- Combine water, strawberries or blackberries or both in a saucepan. With this recipe we chose to have both berries. Cook over medium-high heat, stirring occasionally and bring to boil.
- After it gets hot add 2 tablespoons of sugar. Bring to a simmer over medium heat until sugar has dissolved, about 10 minutes. Adjust sugar, if necessary, and cook until dissolved.
- Keep in mind it will take a while until the fruit will become soft. So, you will need to keep stirring the sauce too.
- Next, in a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the berries so as not to mash the berries.
- Cook until sauce thickens, about 15 minutes.
- Simmer gently until thick enough to coat the back of a metal spoon. Thin sauce with water if it is too thick for your liking.
Other typical fruits incorporated into the Danish cuisine are
- Apples (Æbler) Popular in traditional dishes as winter apples store well. Can be fried and served with Flæsk (thick bacon)
- Blackcurrant (Solbær) means literally sun berries. Eaten fresh with desserts. Can be used with fruit sauces.
- Cherries (Kirsebær) When in season eaten fresh. Cherries are used in making Heering, a famous cherry liqueur, produced in Denmark. Also, cherries are made into the famous cherry sauce or kirsebærsauce. Kirsebærsauce is commonly made for the Danish Christmas Rice Pudding called Risalamand which is on both on our blog and video (below too).
- Gooseberry (Stikkelsbær) literally thorny berries. Used for stewed gooseberries (stikkelsbærgrød).
- Pears (Pærer)
- Plums (Blommer)
- Raspberries (Hindbær) Eaten fresh. Also, used for preserves and fruit sauces.
- Redcurrants (Ribs) Made to jelly or simply mixed raw with sugar as (Rysteribs). Also used with fruit sauces. Served to roast.
*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)
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!
How to Make Rum Sauce for Desserts and for Flavored Whipped Cream Bread Pudding
Rum Sauce is perfect over ice cream, custard, cake and bread pudding. Here is my version of rum sauce. Enjoy!
Ingredients
- 1 cup brown sugar
- 1/2 cup (1 stick) butter
- 1 teaspoon of cinnamon
- 1/2 cup of heavy cream
- 2 tablespoon of rum or to taste
Kitchen Utensila
- meausring cup
- medium saucepan
- whisk
- measuring spoon
Instructions
In a saucepan, melt butter and brown sugar over medium heat. Whisk to blend well until the sugar is melted.
Once the mixture is melted then add the cinnamon and cream. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
Keep stirring. Finally add two tablespoons of rum, cook this for about 5 minutes on low heat. Keep stirring. If it is turn to thick add a little cream or milk to thin it out. If you like more rum flavor add more to taste. Remove from heat.
Whisk before serving. The sauce should be soft, creamy, and smooth.
Can you put it on ice cream. Pour over bread pudding. Serve warm or cold.
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.´
Thursday, May 8, 2014
How To Make Homemade Creamed Kale Sauce Grønlangkål For Danish Summer Dishes
Creamed kale sauce has been eaten with pork or tongue and potatoes in Denmark and Nordic countries for several centuries. A hearty meal great for the summertime when you have fresh grown kale. Below is a recipe to make homemade creamed kale sauce (grønlangkål).
Ingredients:
Prepare the Kale
Rinse kale well in large bowl of warm water. Place the kale in a colander and drain. Rip the leaves off the stem. Discard any discolored leaves and tough stems.
Then cook the kale in a pot of water. Add a little bit of salt into the water. Cook for about 20 minutes in order for the leaves to get soft. Then scoop the kale out of the pot, Slice the leaves crosswise into ½ inch thick slices with a sharp knife on a cutting board. Set it aside in a bowl.
Make the Cream Sauce
Melt the butter in the saucepan over medium heat.
Add the flour and whisk until the flour is absorbed into the butter (this a "roux"). Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color.
Add the milk gradually about 1/3 at a time, and whisk constantly. Keep stirring and bring to boil. Add Kale juices too. You dont want this to burn. Stir constantly for about 5-6 minutes until smooth and thick.
If the sauce is too thick, you need to prime with milk or kale juice. If it is too thin, boil a little more. Avoid the sauce tasting like flour by stirring well and carefully.
Turn down the heat. Add chopped kale. Add nutmeg for flavoring. Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.
Cover to keep warm until you are ready to serve. Serve "grønlangkål" with either cooked smoke ham or tongue and over potatoes. Enjoy!
Read more »
Ingredients:
- 1/2 tablespoon of butter
- 1/2 tablespoon of flour
- 1 cup of milk (other options is fish stock, chicken stock or beef stock)
- 1 large bunch of washed kale, finely chopped
- Salt and pepper
- nutmeg
- cutting board
- sharp knife
- small-medium heavy saucepan
- wooden spoon
Prepare the Kale
Rinse kale well in large bowl of warm water. Place the kale in a colander and drain. Rip the leaves off the stem. Discard any discolored leaves and tough stems.
Then cook the kale in a pot of water. Add a little bit of salt into the water. Cook for about 20 minutes in order for the leaves to get soft. Then scoop the kale out of the pot, Slice the leaves crosswise into ½ inch thick slices with a sharp knife on a cutting board. Set it aside in a bowl.
Make the Cream Sauce
Melt the butter in the saucepan over medium heat.
Add the flour and whisk until the flour is absorbed into the butter (this a "roux"). Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color.
Add the milk gradually about 1/3 at a time, and whisk constantly. Keep stirring and bring to boil. Add Kale juices too. You dont want this to burn. Stir constantly for about 5-6 minutes until smooth and thick.
If the sauce is too thick, you need to prime with milk or kale juice. If it is too thin, boil a little more. Avoid the sauce tasting like flour by stirring well and carefully.
Turn down the heat. Add chopped kale. Add nutmeg for flavoring. Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.
Cover to keep warm until you are ready to serve. Serve "grønlangkål" with either cooked smoke ham or tongue and over potatoes. Enjoy!
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