Showing posts with label make. Show all posts
Showing posts with label make. Show all posts
Sunday, January 25, 2015
How to Make Custard A Pastry Cream for Scandinavian Dessert Recipes Creme budding opskrift
We hope you enjoy our Custard recipe! Let us know what you think! Perfect to use for various Scandinavian Desserts such as cookies and cakes.
Custard Ingredients:
Custard Preparation
Read more »
Custard Ingredients:
- 2 cups of milk
- 2/3 cups of flour
- 2 eggs
- 3/4 cup of sugar
- 1 teaspoon of vanilla
- 1 tablespoon of butter
- pinch of salt
- kitchen pot
- large bowl
- measuring cup
- wooden spoon
- plastic wrap
Custard Preparation
- Heat milk over the stove at medium heat. Do not boil the milk.
- Combine sugar, flour, salt and the two eggs in a bowl Mix the mixture in the bowl.
- Add a little of the egg-sugar-flour mixture to the warm pot of milk that is on the stove. Pour a little more of the mixture into the warm milk, stirring constantly. Stir constantly to avoid the custard becoming lumpy and to prevent it from burning.
- When the custard has thickened pour it into a bowl.
- Next add the butter and stir it into the warn mixture.
- Then add vanilla into the milk mixture. You dont want the vanilla to boil. So the vanilla should be added last.
- Cover over the bowl of custard with plastic wrap. Place the bowl in the fridge at least two hours. You can sprinkle sugar over the custard while cooling so that a skin will not form too. Cool custard completely in the refrigerator - a minimum of 2 hours.
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.
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| 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!
Saturday, January 24, 2015
How To Make Red Currant Sparkling Lemonade
When I was a child, I used help pick the red currants off either my parents or my grand parents red currant shrubs. Then, we would go inside and make something delicious to eat with the red currants such as rødgrød med fløde.
This Red Currant Sparkling Lemonade combines all things summer time delicious. My recipe below is a quick way to make a homemade lemonade and add red currant juice to kick the lemonade up a notch. Plus, adding the sparkling water is as if you are creating your own homemade soda.
First Step: Make the simple syrup
Ingredients:
Make the simple syrup by boiling the 2 cups of water and 2 cups of sugar in a heavy pot. When the the sugar water starts to boil, mix it until the sugar is dissolved. Add lemon zest to the sugar water (optional). Set the syrup aside to cool down.
Cooking Tip: Make sure your pitcher holds 10 cups of water. If your pitcher is smaller, you may want to reduce the quantities.
Second Step: Make the red currant juice
Ingredients:
Kitchen Tools:
Sprinkle a 1/2 cup of sugar over a cup of red currants and mix it around in a bowl. Then, set aside the red currants with sugar in the refrigerator for about an hour.
An hour later, start pressing a fork on to the red currants. Keep pressing until juice are pressed out of all the currants. Once there is no more to press, pour the red currant mixture onto a mesh strainer. You will need to move the red currants mixture around until there is no more red currant juice running through the mesh strainer.
Cooking Tip: A colander with big holes wont work. A cheesecloth is another helpful way to strain the syrup too. Otherwise, you might have to strain it a couple of times.
Final Step: combine the ingredients to make the red currant lemonade.
Ingredients
Mix simple syrup, red currant juice and fresh squeezed lemon juice in the glass pitcher. Fill the rest of the glass pitcher with sparkling water.
Slice fresh slices of lemons on a cutting board. Clean the fresh red currants.
Add ice cubes, sliced lemons and one cup of red currants. This layered colorful look is gorgeous to look at. Stir the mixture.
Fun Drink ideas:
Our channel has videos including
Read more »
This Red Currant Sparkling Lemonade combines all things summer time delicious. My recipe below is a quick way to make a homemade lemonade and add red currant juice to kick the lemonade up a notch. Plus, adding the sparkling water is as if you are creating your own homemade soda.
First Step: Make the simple syrup
Ingredients:
- 2 cups of water
- 2 cups of sugar
- tablespoon of lemon zest (optional)
- heavy pot
- measuring cup
- spoon
Make the simple syrup by boiling the 2 cups of water and 2 cups of sugar in a heavy pot. When the the sugar water starts to boil, mix it until the sugar is dissolved. Add lemon zest to the sugar water (optional). Set the syrup aside to cool down.
Cooking Tip: Make sure your pitcher holds 10 cups of water. If your pitcher is smaller, you may want to reduce the quantities.
Second Step: Make the red currant juice
Ingredients:
- 1 cup of red currants
- 1/2 cup of sugar
Kitchen Tools:
- 2 bowls
- fork
- mesh strainer
Sprinkle a 1/2 cup of sugar over a cup of red currants and mix it around in a bowl. Then, set aside the red currants with sugar in the refrigerator for about an hour.
An hour later, start pressing a fork on to the red currants. Keep pressing until juice are pressed out of all the currants. Once there is no more to press, pour the red currant mixture onto a mesh strainer. You will need to move the red currants mixture around until there is no more red currant juice running through the mesh strainer.
Cooking Tip: A colander with big holes wont work. A cheesecloth is another helpful way to strain the syrup too. Otherwise, you might have to strain it a couple of times.
Final Step: combine the ingredients to make the red currant lemonade.
Ingredients
- fresh squeezed lemon juice (about 6 lemons)
- sparkling water, soda water or water
- red currant juice
- simple syrup
- slices of lemons
- plenty of ice
- one cup of fresh red currants
Kitchen Tools:
- glass pitcher that holds 10 cups of water
- spoon
- cutting board
- knife
Mix simple syrup, red currant juice and fresh squeezed lemon juice in the glass pitcher. Fill the rest of the glass pitcher with sparkling water.
Slice fresh slices of lemons on a cutting board. Clean the fresh red currants.
Add ice cubes, sliced lemons and one cup of red currants. This layered colorful look is gorgeous to look at. Stir the mixture.
Fun Drink ideas:
- add either fresh raspberries or strawberries into the lemonade too
- garnish the glass pitcher with a sliced lemon and a sprig of mint
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)
Friday, January 23, 2015
How to Make Chocolate Covered Strawberries
Chocolate covered strawberries make an easy and elegant candy dessert. This is a fun and great sweet treat to whip up in a hurry. They are great to take to parties, give as a gift, or just to enjoy on your own. What a treat to have right after work or on the weekend!
With summer coming the farmers markets we will have a great assortment of big beautiful strawberries. Choose strawberries that are fresh, ripe and in season for the best flavor. Plus, youll want to get some large red strawberries. That way you can make show stopping chocolate dipped strawberries with either a variety of chocolates, roll them in all sorts of toppings and even soak it in your favorite liqour!
This recipe includes an option to soak your strawberries with Finnish vodka. We wanted to give the strawberries a Scandinavian flare to this delicious dessert. You might or might not want to soak your strawberries in vodka. Depending how busy you are you can make everything the same day or over a 2 day period.
First Step is to soak the strawberries with vodka (optional)
Ingredients:
Second Step is to Dip the Strawberries into Chocolate
Ingredients:
First step is to decide which chocolate to melt. You can substitute white or milk chocolate for semi-sweet, or experiment with double-dipping the strawberries in different chocolates to vary the flavor and appearance.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally. (Another option is to microwave your chocolate chips for 30 seconds then stir.) Remove it when some pieces are still not melted, and stir until they melt. If you are using white chocolate, be sure to remove from heat as soon as it is mostly melted. White chocolate can be sensitive.
Cooking Tip: Overheated chocolate gets thick and hard to work with, so its important to keep a careful eye on the chocolate. If you are using low-quality chocolate chips, you might need to add a little vegetable shortening to thin it out and make it easy to work with.
Next Step is insert a toothpick into the top center of each strawberry where the stem is. Holding the strawberries with color coded toothpicks. Dip strawberries into the melted chocolate. Dont cover the strawberries entirely because you want to see some of the lovely red strawberry. Twirling in a circular motion to evenly cover most of the berry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl. As you are dipping your strawberries the chocolate is starting to harden it up then you can microwave it.
Place the berry on the prepared baking sheet and repeat with remaining berries and chocolate. Once all of the berries are dipped, cool at temperature for five minutes. By letting it cool it helps the chocolate from cracking. Then refrigerate then refrigerator for 15 to 30 minutes to set the chocolate. These strawberries taste best when eaten the same day they are made.
Decorating the Strawberries (optional)
When the strawberries are in season, you cant go wrong dipping them in chocolate! But what about dipping them in almonds, sprinkles, chocolate chips, coconut, etc...? They are gorgeous and delicious!
When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe. Drizzling light chocolate over a strawberry dipped chocolate gives it a dramatic look.
Read more »
 |
| When possible, use the fresh strawberries from the farmers markets to get the best flavor and pickings |
First Step is to soak the strawberries with vodka (optional)
Soaking strawberries in Finnish vodka for at least 1 hour infuses the fruit with vodka flavor. Multiple options to use vodka infused strawberries are chocolate dipped strawberries, topping for ice cream, as a filling for pies, or freeze them and add them to adult smoothies. So, there are multiple delicious ways you can serve vodka infused strawberries.
1 pound (500 g) fresh strawberries with leaves
1 cup (240 ml) vodka
Kitchen Tools
- a bowl
- a plate
- a fork
- a jar
- a spoon
- color coded toothpicks
Instructions:
Rinse strawberries in a bowl and dry thoroughly. Poke holes into the strawberries with a fork. This will allow them to soak up more of the vodka. Next, place the strawberries inside the jar. Pour a cup of vodka over the berries. We used a Finnish vodka when making this delicious dessert.
Refrigerate the jarred fruit for 1 to 24 hours. If you’re not sure how strong you want the strawberries, taste one after a few hours and see if you want to continue the soaking process. Open the jar and remove the berries from the vodka using a spoon.
Cooking Tip: We recommend to color code your strawberries with vodka and strawberries without vodka with toothpicks. We used red toothpicks for all of the vodka soaked strawberries and blue toothpicks for the strawberries without vodka.
Place them on a baking sheet, and refrigerate for about 30 minutes.
Refrigerate the jarred fruit for 1 to 24 hours. If you’re not sure how strong you want the strawberries, taste one after a few hours and see if you want to continue the soaking process. Open the jar and remove the berries from the vodka using a spoon.
Cooking Tip: We recommend to color code your strawberries with vodka and strawberries without vodka with toothpicks. We used red toothpicks for all of the vodka soaked strawberries and blue toothpicks for the strawberries without vodka.
Place them on a baking sheet, and refrigerate for about 30 minutes.
Second Step is to Dip the Strawberries into Chocolate
Ingredients:
- 16 ounces milk chocolate chips
- 16 ounce white chocolate chips
- 2 tablespoons shortening
- Bowl of almonds
Kitchen Tools:
- measuring cups
- parchment lined or foil
- 1 skewer
- a baking sheet
Directions:
Prepare a baking sheet by lining it with aluminum foil or parchment paper. The strawberries needs to be washed in advanced and dry and at room temperature before making the chocolate. If the strawberries are cold, the chocolate wont stick too wellFirst step is to decide which chocolate to melt. You can substitute white or milk chocolate for semi-sweet, or experiment with double-dipping the strawberries in different chocolates to vary the flavor and appearance.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally. (Another option is to microwave your chocolate chips for 30 seconds then stir.) Remove it when some pieces are still not melted, and stir until they melt. If you are using white chocolate, be sure to remove from heat as soon as it is mostly melted. White chocolate can be sensitive.
Cooking Tip: Overheated chocolate gets thick and hard to work with, so its important to keep a careful eye on the chocolate. If you are using low-quality chocolate chips, you might need to add a little vegetable shortening to thin it out and make it easy to work with.
Next Step is insert a toothpick into the top center of each strawberry where the stem is. Holding the strawberries with color coded toothpicks. Dip strawberries into the melted chocolate. Dont cover the strawberries entirely because you want to see some of the lovely red strawberry. Twirling in a circular motion to evenly cover most of the berry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl. As you are dipping your strawberries the chocolate is starting to harden it up then you can microwave it.
Place the berry on the prepared baking sheet and repeat with remaining berries and chocolate. Once all of the berries are dipped, cool at temperature for five minutes. By letting it cool it helps the chocolate from cracking. Then refrigerate then refrigerator for 15 to 30 minutes to set the chocolate. These strawberries taste best when eaten the same day they are made.
Decorating the Strawberries (optional)
When the strawberries are in season, you cant go wrong dipping them in chocolate! But what about dipping them in almonds, sprinkles, chocolate chips, coconut, etc...? They are gorgeous and delicious!
When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe. Drizzling light chocolate over a strawberry dipped chocolate gives it a dramatic look.
You can use other toppings such as shaved coconut, chopped up almonds, and tiny chocolates
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!
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!
How to Make Beetroot Soup Finnish Recipe Punajuurikeitto Borscht
This is our Finnish version of a Red Beetroot Soup! Healthy & Good! What to eat with Red Beetroot Soup? Traditionally, we serve beetroot soup with sour cream on top with a slice of rye bread.
Ingredients
- 3 medium apple size beetroots
- 2 large size potatoes
- 1 finely chopped Onion
- 1 celery stalk
- 1 carrot
- 1/2 a white cabbage
- 1 parsnips
- 1 leek
- Salt and pepper powder to taste
- 2 can of beef broth
- olive oil
- 2 cloves
- 1 bay leaf
- parsley
- dill
- a dash of dry margarine
- 2 tablespoons of tomato paste
- garlic cloves finely chopped
- 1 teaspoon of sugar
- 2 tablespoons of red wine vinegar
- 1 tablespoon of sour cream
Instructions:
Wash, peel and chop potato, beetroots. parsnip, onions, carrots, celery stalk, white cabbage and leek
Heat oil in a large pot over medium high heat
- Add and saute the chopped onions, potatoes, beetroots. parsnip, carrots, celery stalk, white cabbage and leek.
- Add chopped parsley, dill, bay leaves and cloves. and a dash of dry margarine. Stir the mixture
- Add 2 cans of beef broth. Fill up the 2 cans of beef broth with water and pour it into the pot. Keep stirring
- Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 45 hour or until vegetable is tender.
- Add 2 large tablespoons of tomato paste, garlic, teaspoon of sugar, salt and pepper. Keep stirring
- Then add 2 tablespoons of red wine vinegar
- Season with salt and pepper to taste. Ladle soup into bowls. Top with sour cream. Sprinkle with chives. Serve.
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/
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