Showing posts with label danish. Show all posts
Showing posts with label danish. Show all posts
Sunday, January 25, 2015
How to make classic Danish Pancakes
Danish pancakes is a special treat and it is served as a dessert. The Danish pancakes seem to be a little sweeter than crepes. This delicious dessert will impress your family and friends for sure. Your guests will be buzzing in anticipation to have the Danish pancake for dessert.
Danish pancakes are very easy to make. Most of the ingredients you probably already have in your kitchen. It does take a little time because you want to make at least two large pancakes for each person to enjoy. The pancakes are made one at a time in a large skillet similar to making crepes.
Ingredients:
- 1 cup of all-purpose flour
- 2 teaspoons of sugar
- a pinch of salt
- 2 eggs
- 2 cups of milk
- European butter for frying
- grated lemon peel
- optional filling for the pancakes such as sugar, fresh fruit, or preserves
- a whisk or a fork
- small bowl
- spatula
- grater
- a large non-stick frying pan
- measuring cups
- measuring spoons
Directions:
- Add all ingredients (except butter) into the bowl. Mix well until all clumps are gone.
- Let the batter sit in a large measuring cup for 20 to 30 minutes.
- Now you are ready to start frying pancakes! Add a bit of butter to a non-stick skillet and heat until medium warm.
- Tilt the pan approx 90 degrees and pour batter from the top. The batter will, run down and fill the pan from rim to rim. You can also pour the batter in the middle of the pan and quickly make circling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
- Cook until the pancake is a bit stiff. Before you flip the pancake be sure the pancake is firm on the edges.
- When ready flip over the pancake. You will see it is nice and golden brown. Cook the other side for another 1 minute. The pancake should be light brown on both sides.
- When ready, remove the Danish pancake from the frying pan.
- Repeat the steps until you have used up all of the batter.
 |
| The smell of danske pandekager on the pan is sure to attract everyone in the neighborhood. |
Danske pandekager can be eaten in many ways. Usually there is a large stack of pancakes on a serving dish for everyone to share. We usually pass around the serving dish so at least each person has one or even two on their plate.
The traditional way is to eat Danish pancakes is to drizzle sugar or marmelade in the center of the pancake. Then roll up the pancake into a roll.
If you have fresh fruit either strawberries
or raspberries
are wonderful to serve with the Danish pancakes on the side.
In Denmark, pandekager are normally served at kaffetid (coffee hour) at 3 p.m. Formally we usually have coffee or tea with the pancakes. If we have guests, we serve the pancakes on our Royal Copenhagen China and our Georg Jensen silverware.
We hope you enjoyed our Scandinavian recipe. Please check out our other postings including and subscribe to our blog!
*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!
We hope you enjoyed our Scandinavian recipe. Please check out our other postings including and subscribe to our blog!
*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!
Friday, January 23, 2015
Dream Cake Recipe Danish Coconut Brown Sugar Cake Dr�mmekage Opskrift
When I was growing up in Denmark, I dont remember hearing about Dream Cake or in Danish Drømmekage. It has become popular in recent years. We received several requests for us to make this delicious Dream Cake. So here is my version.
First we are going to make the topping. Then, we will bake the cake. Finally we will assemble the topping and cake. Then eat!!
Topping Ingredients
Cake Ingredients:
Kitchen Utensils
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper.
In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.
In a large mixing bowl add eggs and sugar. Using your electric mixer beat on high. Add vanilla extract into the egg mixture. Continue to beat until mixture is yellow and thick (5 or more minutes). If you’re not sure whether it’s thick enough, give it another minute. Scrape down the sides of the bowl as needed.
Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon.
Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.
Add sifted flour mixture into the egg milk mixture with a wooden spoon. Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed.
Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.
Bake in the middle of the oven for 18-20 minutes. Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
Remove cake from oven Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.
When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf. Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes
Cool cake in the pan completely on wire cooling rack before serving. The topping sets into a lovely chewy caramel. Cut cake into squares (or wedges, if baking cake in a round pan)
Serve with either coffee, tea, or milk. Enjoy!
Read more »
First we are going to make the topping. Then, we will bake the cake. Finally we will assemble the topping and cake. Then eat!!
Topping Ingredients
- 1/4 cup of whole milk
- 1/2 cup salted butter, softened to room temperature
- 1 cup light brown soft sugar
- 1 1/4 cup of shredded coconut (sweetened or unsweetened)
- heavy medium sized saucepan
- measuring cup
- wooden spoon
- Set saucepan over medium heat. Add soft butter, brown sugar and milk into the saucepan. Melt the mixture in the sauce pan.
- Stir constantly to prevent the sugar from burning.
- Then add coconut and blend well.
- Cook for 5 minutes until the mixture has thickened and some of the liquid has evaporated.
- Remove pan from heat. Set the mixture aside in another bowl until ready to spread over cake.
Cake Ingredients:
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 cup of salted butter
- 3/4 cup of whole milk (yogurt or buttermilk is optional)
- 4 medium eggs
- 1 1/3 cup of granulated sugar
- 1 teaspoon vanilla extract
Kitchen Utensils
- hand mixer or electric mixer
- large mixing bowl
- measuring cup
- wooden spoon
- small sauce pan
- 8 or 9-inch (20-22cm) square or round baking pan.
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan. Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper.
In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.
In a large mixing bowl add eggs and sugar. Using your electric mixer beat on high. Add vanilla extract into the egg mixture. Continue to beat until mixture is yellow and thick (5 or more minutes). If you’re not sure whether it’s thick enough, give it another minute. Scrape down the sides of the bowl as needed.
Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon.
Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.
Add sifted flour mixture into the egg milk mixture with a wooden spoon. Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed.
Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.
Bake in the middle of the oven for 18-20 minutes. Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.
Remove cake from oven Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.
When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf. Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes
Cool cake in the pan completely on wire cooling rack before serving. The topping sets into a lovely chewy caramel. Cut cake into squares (or wedges, if baking cake in a round pan)
Serve with either coffee, tea, or milk. Enjoy!
Thursday, January 22, 2015
How to make Frikadeller A Homemade Danish Meatball Recipe for Lunch Dinners and Leftovers
Frikadeller are the Danish national dish and very easy to prepare and make. Frikadeller are flat, pan-fried meatballs. The base is pure pork minced meat. The pork makes the meatballs really tasty. But you can add or supplement with veal or beef too. A couple of popular version is 1/3 pound pork, 1/3 pound beef, 1/3 pound veal or just a pound of pork.
Our family eats frikadeller when we have Sunday dinners. What do we eat with Danish Frikadeller? A typical Danish frikadelle dinner has Danish red cabbage (Rødkaal), Danish cucumber salad (Agurksalat), sugar brown potatoes (kartofler) and brown gravy (sovs).
To prepare for our Sunday dinners we go out and buy the ingredients the day before. Sunday afternoons, starts with making the side dishes. There are usually extra hands to help with chopping, shredding and mincing. Sometimes it is easier to make the side dishes the day before which is fine. The Danish Red Cabbage and the Cucumber Salad both taste great the next day too.
Ready to make the delicious meatballs? Below are our ingredients, instructions and a YouTube video.
Ingredients
*1/2 pound of minced beef
*1/2 pound of minced pork
*1 cup of flour
*1/2 cup of oatmeal (breadcrumbs is another option)
*2 eggs
*1 minced onion
*1/4 teaspoon of pepper
*1 teaspoon of salt
*1 to 1 1/2 cup of milk
*allspice (optional)
*butter or margarine
Kitchen Tools
*bowl
*mixing spoon
*grater
*measuring cup
*measuring spoon
*non-stick frying pan
First Step is to make the fikadelle mixture
There is a little prepping to do which is great! A few things you will need to do is buy minced meat. If you choose to use breadcrumbs, you will either need to buy or make your own breadcrumbs. Also, youll need to mince one onion with a grater. Once you have all of the ingredients you are ready to make the frikadelle mixture.
First, mix the beef and pork together in a bowl. Stir in milk, onion, and eggs. Add oatmeal or bread crumbs into the meat mixture. Sprinkle in flour, and knead well to mix. Season to taste with salt and pepper, and mix well. Some people enjoy the taste of allspice and it is optional. A tip is the frikadelle mixture gets better the more you mix the ingredients together. Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.
Now you are ready to let the frikadelle mixture to rest for a 1/2 hour to an hour in the refrigerator. The mixture should be quite moist and soft. This makes it easier to form the shape of a meatball.
Second step is to fry the frikadelle
One-by-one place the oval flat shape frikadelle into the heated skillet. Dont put too many frikadeller in the pan at once and they should not be touching. Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes. Then, remove the frikadelle to a separate platter.
If you have a more frikadelle mixture in the bowl, add more butter in the skillet and then fry another batch.
If you have leftover frikadeller, it is great to eat the next day. The Danish Frikadelle tastes great cold. A popular way to eat the frikadeller cold is on a Danish open face sandwich This is made with rugbrød with red cabbage or pickles slices. Danes dont waste their food. So, the side dishes from the evening before usually gets used on the open face sandwich.
Trivia: Did you know that the Danish Frikadelle is about 250 years old as we know it today. In the mid 1800s, it was wood-fired ovens and meat grinders that contributed to new dishes including the Danish frikadelle.
We hope you enjoyed our video and recipe! If you like this danish frikadelle recipe as a meat 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 »
Our family eats frikadeller when we have Sunday dinners. What do we eat with Danish Frikadeller? A typical Danish frikadelle dinner has Danish red cabbage (Rødkaal), Danish cucumber salad (Agurksalat), sugar brown potatoes (kartofler) and brown gravy (sovs).
To prepare for our Sunday dinners we go out and buy the ingredients the day before. Sunday afternoons, starts with making the side dishes. There are usually extra hands to help with chopping, shredding and mincing. Sometimes it is easier to make the side dishes the day before which is fine. The Danish Red Cabbage and the Cucumber Salad both taste great the next day too.
Ready to make the delicious meatballs? Below are our ingredients, instructions and a YouTube video.
Ingredients
*1/2 pound of minced beef
*1/2 pound of minced pork
*1 cup of flour
*1/2 cup of oatmeal (breadcrumbs is another option)
*2 eggs
*1 minced onion
*1/4 teaspoon of pepper
*1 teaspoon of salt
*1 to 1 1/2 cup of milk
*allspice (optional)
*butter or margarine
Kitchen Tools
*bowl
*mixing spoon
*grater
*measuring cup
*measuring spoon
*non-stick frying pan
First Step is to make the fikadelle mixture
There is a little prepping to do which is great! A few things you will need to do is buy minced meat. If you choose to use breadcrumbs, you will either need to buy or make your own breadcrumbs. Also, youll need to mince one onion with a grater. Once you have all of the ingredients you are ready to make the frikadelle mixture.
First, mix the beef and pork together in a bowl. Stir in milk, onion, and eggs. Add oatmeal or bread crumbs into the meat mixture. Sprinkle in flour, and knead well to mix. Season to taste with salt and pepper, and mix well. Some people enjoy the taste of allspice and it is optional. A tip is the frikadelle mixture gets better the more you mix the ingredients together. Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.
Now you are ready to let the frikadelle mixture to rest for a 1/2 hour to an hour in the refrigerator. The mixture should be quite moist and soft. This makes it easier to form the shape of a meatball.
Did you know that
frikadeller = meatballs and frikadelle = meatball
Second step is to fry the frikadelle
Place a non-stick frying pan over medium-high heat. Melt a couple of table spoons of margarine or butter in the frying pan.
Now you are ready to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball. A helpful trick is to take the tablespoon mixture and smoothen it against the wall of the bowl. The mixture in the spoon should look slightly flattened oval meatball about the size of a small egg when placed in the pan.
Now you are ready to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball. A helpful trick is to take the tablespoon mixture and smoothen it against the wall of the bowl. The mixture in the spoon should look slightly flattened oval meatball about the size of a small egg when placed in the pan.
One-by-one place the oval flat shape frikadelle into the heated skillet. Dont put too many frikadeller in the pan at once and they should not be touching. Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes. Then, remove the frikadelle to a separate platter.
If you have a more frikadelle mixture in the bowl, add more butter in the skillet and then fry another batch.
Please share and like our video!
For more Scandinavian cooking videos please subscribe to our channel too!
Thank you!!
If you have leftover frikadeller, it is great to eat the next day. The Danish Frikadelle tastes great cold. A popular way to eat the frikadeller cold is on a Danish open face sandwich This is made with rugbrød with red cabbage or pickles slices. Danes dont waste their food. So, the side dishes from the evening before usually gets used on the open face sandwich.
Trivia: Did you know that the Danish Frikadelle is about 250 years old as we know it today. In the mid 1800s, it was wood-fired ovens and meat grinders that contributed to new dishes including the Danish frikadelle.
We hope you enjoyed our video and recipe! If you like this danish frikadelle recipe as a meat 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!
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