Pickled Ripe Tomatoes with Lemon (Modne syltede tomater med citron)




This recipe was originally published in Frøken Jensen Kogebog med Syltebog back in 1936 and was found on Spise Med Mormor 

1 kg ripe (not overripe) tomatoes
1 kg powdered sugar
Juice from 4 lemons

Dry the tomatoes well, prick with a darning needle and place in a jar, alternating with the sugar in layers. Let sit for 24 hours. The next day, pour the juice into a pot, add lemon juice, and bring to a boil. Pour the hot liquid over the tomatoes. Repeat the process over the next two days (heating up the juice and pouring it boiling hot over the tomatoes.) A bit of cognac can be poured into the jars on the last day before they’re sealed. Be sure to use the same hygiene rules for canning here as you would for anything else.


Pumpkin in Milk or Cream Sauce (Græskar i mælke- eller flødesauce)

Pumpkin in Milk or Cream Sauce



This recipe was found on Spise Med Mormor

2 kg pumpkin
40 g margarine
40 g flour
ca. 5 dl milk or cream
chopped parsley

Cut the pumpkin into small pieces, sprinkle them with salt, and let sit for an hour. Rinse and place in boiling water. While the potatoes are boiling, make a roux out of the margarine and flour in a separate pot and whisk in the milk. Heat until thickened. When the pumpkin is tender, strain them out and fold them into the sauce. Season the sauce to taste and add chopped parsley in before serving.

Preserved Lurid Bolete Mushrooms (Syltede rørhatte)




This recipe was found on Piskeriset på eventyr

500 g fresh Lurid Boletes
5 dl pickling vinegar
1 dl cider vinegar
1 dl sherry vinegar
1/2 dl balsamic vinegar
1 tsp dried chile de arbol
4 bay leaves
2 tbsp demerara sugar
1 tsp pink peppercorns
1 tsp salt
1 tsp coriander seeds

Carefully wash the mushrooms and cut them into bite-sized pieces. Place the rest of the ingredients in a pot, bring to a boil, add the mushrooms and let simmer, covered, for half an hour, stirring occasionally. Pour the mushrooms and brine into a sterilised jar, seal, and store in the refrigerator for up to a month.

Pumpkin Curry (Græskarcurry)

Pumpkin Curry



This recipe was found on Hendes Verden

Serves 4-5

600 g pumpkin
50 g shredded coconut, dried or fresh
75 g unsalted peanuts
75 g sunflower seeds
1/2 dl canola oil
1 tbsp fennel seeds
1-2 fresh red chilies
1 tsp curry powder
5 bay leaves
1 tbsp mustard seeds
1 tbsp curry leaves
1-2 chopped onions
2 cloves garlic
1 lump of freshly grated ginger
1 tin coconut mil
2 dl water
1 bundle fresh cilantro

1 tsp mustard powder
1 tsp turmeric powder
1 tbsp sugar
1/2 tsp salt
2 tbsp water
Juice and rind of 1 lemon

Slice the pumpkin out into wedges, remove the shell and innards. Cut into chunks.
Blend the ingredients for the marinade together, place the pumpkin in, and let sit for at least 30 minutes.
Toast peanuts, sunflower seeds, and coconut in a dry pan. Blend with a bit of water and salt into a thick paste.
Heat up oil with mustard seeds, fennel seeds, curry powder, curry leaves, bay leaves, and minced chili. When the oil is hot and the mustard seeds pop, add onion, ginger, and minced garlic. Fry until golden on medium heat then add the pumpkin. Fry up for 2 minutes more.
Add the nut pesto, coconut milk, and water. Let simmer until the pumpkin pieces are tender. Season to taste with salt and pepper. Garish with cilantro and chili. Serve with basmati rice cooked with cloves, bay leaves, and a bit of cardamom.

Pickled Pumpkin with Shallots and Maple Syrup (Syltede græskar med skalotteløg og ahornsirup)

Pickled Pumpkin



This recipe was found on Hendes Verden

1 L boiled water, cooled
2 tsp salt
1 dl vinegar
200 g pumpkin cut into sticks
250 g small shallots

2 dl white wine vinegar
1 tsp sea salt
1 dl maple syrup
50 g sugar
2 tbsp freshly grated horseradish

Mix the marinade together (aside from the pumpkin pieces and shallots). Add the pumpkin, cover, and refrigerate overnight. Strain out the marinade and discard. Peel the shallots. Heat white wine vinegar, salt, sugar, and maple syrup until the sugar is dissolved. Add horseradish, pumpkin, and shallots to the brine, and cook for 8 minutes. Place in a sterilized jar and seal. Store in a dark and cool place.

Pumpkin with Lemon Rind (Græskar med citronskal)

Pumpkin with Lemon Rind



This recipe was found on Spise Med Mormor

1/2 kg peeled pumpkin
1/2 kg powdered sugar
2 1/2 dl vinegar
Rind of 2 lemons

Peel the pumpkin. Remove the seeds and cut into bite-sized pieces. Bring vinegar, powdered sugar, and minced lemon rind to a boil in a pot. Add pumpkin and cook until it’s clear. Place pumpkin in a jar, reduce the syrup, and pour atop the pumpkin. Seal the jar immediately.

Warm Butter Bean Salad with Baked Bell Peppers and Green Beans (Lun smørbønnesalat med bagte peberfrugter og grønne bønner)




This recipe was found on Mad og Bolig 

200 g dried butter beans
3 red bell peppers
400 g green beans
6 anchovy filets in oil
1 bundle basil
Salt and pepper

Garlic dressing:
3 tbsp EVOO
3 tbsp white wine vinegar
1 clove garlic

Place the beans in a large bowl with cold water and let them soften overnight in the refrigerator. Strain and rinse until the water turns clear. Boil the means until tender in a liberal amount of lightly salted water. Season them as they cook, and remove from heat when they are tender inside, but not overly cooked. Keep the beans covered with boiling water the entire time they cook. Strain in a sieve.

Mix oil, vinegar, and minced garlic together and blend the dressing with the warm beans.

Heat oven to 250 C. Brush the peppers with a bit of oil and bake them for ca 15 minutes, or until the skins are nearly black. Turn while they cook, so the skin blackens all the way around. Place them in a freezer bag and let them cool off. Carefully remove the skins, rinse the seeds out, and cut into thin strips.

Trim the ends off of the beans, and boil in lightly salted water for 3-4 minutes, or until tender with a bit of bite remaining. Cut the anchovies into thin strips.

Roughly chop the basil. Blend peppers, anchovies, and basil with the beans. Season to taste with salt and more wine vinegar. Serve as a side dish with a protein of your choice or as a main dish with bread on the side.

Leeks Wrapped in Ham (Porrer i skinke)




This recipe was found on Spise Med Mormor

1 kg thin leeks
8-10 slices smoked ham
100 g butter
100 g shredded cheese

Cut the greens and roots from the leeks. Wash them thoroughly. If the leeks are very long, cut them in half.

Bring an ample amount of water to a boil in a pot, add salt and pepper, carefully lay the leeks in and cook them for 15 minutes on low heat. Remove from the pot with a slotted spoon and let them drip off. Roll them in the slices of ham.

Grease an oven-safe baking dish, place the rolls together with half of the butter (cut half of the butter into tiny pieces). Sprinkle cheese atop. Melt the rest of the butter and drizzle it over the cheese.

Bake at 220 C for 20 minutes.

Serve in the dish, straight from the oven, preferably with a glass of white wine and some bread.

Beet Chutney (Rødbedechutney)



This recipe was found on Mad og Bolig 

Makes 2 large jars

1 1/2 kg fresh beets
5 dl balsamic vinegar
3 minced onions
3 Granny Smith apples, either peeled or not, minced
2 cloves pressed garlic
.8 dl fresh pressed orange juice
1 tbsp brown sugar
500 g demerara sugar
3 bay leaves
1/2 tsp crushed cloves
1 tsp dried rosemary
Salt and pepper

Heat oven to 200 C. Pack each beet in aluminium foil and bake for 1 hour. Let cool, rub off the skin, and cut the stalk ends off. Chop into small dice.

Put the beets in a thick-bottomed pot and add the rest of the ingredients. Stir until the sugar is dissolved. Let simmer on low heat for ca. 1 hour or until the liquid is reduced and the pot’s contents are an even mass. Season with salt and pepper.

Pour the chutney into sterilised jars. Seal and store in a cool place.


Milk Peas with Roasted Bacon from Lolland (Lollandske Mælkeærter med Ristet Bacon)

Milky Peas



This recipe is from Ruth Gunnarsen in 1957 and was found on Spise Med Mormor

3 bundles new carrots
1 dl water
1 tsp sugar
1 kg fresh peas
1 kg new potatoes
1 1/4 L milk
4 tbsp flour
1 dl milk
2 tsp salt
Chopped parsley
8 slices bacon

Shuck the peas. Peel and slice the carrots. Wash the potatoes and quarter them.

Place water and sugar in a pot and bring it to a boil. Add the carrots and let cook a couple minutes. Pour in the 1 1/4 L milk. Add the peas and potatoes; cook for 20 minutes. Fry the bacon until golden. Make a slurry of the flour and 1 dl milk and mix that into the pot after 20 minutes. Season with salt.

Serve hot with bacon on the side (or crumbled atop) and chopped parsley sprinkled atop.