Danish Pudding from Stig’s Restaurant in Tønder (Dansk budding fra Stigs Restaurant i Tønder)

Rum and Chocolate Pudding

 

 

This recipe is from Stig’s Restaurant in Tønder and was found on Spise Med Mormor

Serves 4-6

2 dl milk
40 g sugar
3 egg yolks
3 sheets of gelatine, softened in cold water
2 dl heavy cream, beaten to whipped cream
2 tbsp rum
40 g finely grated chocolate

Garnish:
Fresh berries
Whipped cream
6 forms (each holding 1 1/2 dl)

Bring milk and sugar to a boil. Place the egg yolks in a bowl. Gradually pour the milk mixture over the egg yolks while whisking. Pour the mixture back into the pot and heat to 80 C. Cool immediately over ice water in a metal bowl. Add the softened gelatine while the mixture is still warm.

When the mixture is cold, strain it and fold in the whipped cream. Add the rum and chocolate. Pour into the forms as soon as it begins to stiffen. Refrigerate. To serve, dip the forms in lukewarm water and turn the pudding out onto a cold plate. Hit the bottoms of the forms a couple times if necessary. Garnish the pudding and eat.

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Preserved Lurid Bolete Mushrooms (Syltede rørhatte)

PickledBoletes

 

 

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

Marinade:
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.

Pork Chops with Fennel (Svinekoteletter med fennikel)

PorkChopsWithFennel

 

 

This recipe is from Else Algreen and was found on Spise Med Mormor

4 large pork chops
1 large bulb of fennel
2 large cloves of garlic
8 juniper berries
Salt
Pepper
EVOO

Wash the fennel and dice. Peel the garlic and mince. Crush the juniper in a mortar. Blend fennel, garlic, juniper, salt, and pepper. Reserve a bit of the mixture. Add the pork chops to the larger portion of the fennel mixture and place in a greased oven-safe dish. Place the rest of the filling and some EVOO atop the pork chops. Let the dish sit for 2 hours, turning the pork chops once and adding more EVOO. Broil under the oven broiler for ca. 10 minutes per side, depending on the thickness of the pork chops. Serve immediately with warm baguette or rice.

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

Pickled Pumpkin

 

 

This recipe was found on Hendes Verden

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

Brine:
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.

Herb Bread (Krydderurtebrød)

Herb Bread

 

 

This recipe was found on Søndag 

1 dl milk
25 g parsley
5 stalks thyme
250 g flour
1 tsp baking powder
1 3/4 dl oiil
4 eggs
50 g flavourful cheese
50 g walnuts
Salt and pepper

Heat oven to 180 C. Blend milk and herbs together with an immersion blender or in a regular blender. Blend flour and baking powder in a bowl. Pour milk mixture and oil in while whisking. Whisk in the eggs one at a time. Grate the cheese and blend it into the dough. Blend the chopped nuts into the dough. Season with salt and pepper. Pour into a greased 1 1/2 L loaf pan, preferably lined with parchment. Bake for ca 35 minutes. Let cool off a bit in the form before removing. It’s easiest to cut the bread when it’s cooled.

Plum and Pear Marmelade (Blomme- og pæremarmelade)

PlumAndPearJam

 

 

This recipe is from Frøken Jensens Kogebog med Syltebog 1936 and was found on Spise Med Mormor 

2 kg plums
1 kg pears
1 kg powdered sugar

Halve and pit the plums (use prune plums preferably.) Peel the pears and cut into quarters. Place in a pot along with the powdered sugar and cook to a firm and broken down mass, stirring constantly.

The fruit can also be boiled until tender with skins on in a little bit of water and then passed through a sieve, then cooked with the powdered sugar as described above.

Place the marmelade in sterilsed jars and process.

Mini Tarts with Shrimp and Pumpkin in Red Curry (Tarteletter med rejer og græskar i rød karry)

Mini Tarts with Shrimp and Pumpkin in Red Curry

 

 

This recipe was found on Hendes Verden

Makes 10

165 ml coconut milk from the can
1 tsp red curry
1-2 tsp fish sauce
1-2 tsp sugar
75 g diced fresh pineapple
75 g diced pumpkin
350 g pre-cooked tiger shrimp, peeled (and thawed if frozen)
A bit of sauce thickener or corn starch
Fresh cilantro
10 mini tart crusts

Bring the coconut milk, curry, fish sauce, and sugar to a boil. Add pineapple and pumpkin, reduce heat to low, and let the sauce thicken for ca 30 minutes.
Squeeze the shrimp hard to drain out as much surface water, remove the tails from all but 10 shrimp (these 10 will be used for garnish).
Thicken the sauce with thickener if needed, season to taste, and add shrimp.
Distribute between warm mini tart crusts; garnish with cilantro and shrimp. Serve immediately.

Chicken Meatloaf with Warm Pumpkin-Cauliflower Salad (Kyllingefarsbrød og lun græskar-blomkålssalat)

ChickenMeatloaf

 

 

This recipe was found on Piskeriset på eventyr 

Serves 3

400 g ground chicken
1 egg yolk
1 handful of chopped hazelnuts
1-2 tsp thyme
Salt and pepper

Mix the ingredients together. Form a small meatloaf and place in a microwave-safe dish covered with plastic wrap. Place in the microwave and cook for about 10 minutes at 900 W, let rest for two minutes, and check the core temperature with a meat thermometer. The meat should have a core temperature of 75 C.

 

Warm Pumpkin-Cauliflower Salad

Serves 2

150 g hokkaido pumpkin in small dice
1 tsp thyme
200 g cauliflower
EVOO
Salt
Bit of honey

Place the pumpkin in a microwave-safe dish or bowl. Sprinkle thyme atop. Microwave at 900 W for ca. 4 minutes. While cooling, shred the cauliflower and fold with the pumpkin, adding a bit of EVOO. Season to taste with salt and honey.

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.