Jerusalem Artichoke Soup From Claus Meyer with Chive and Chorizo (Jordskokkesuppe fra Claus Meyer med purløg og chorizo)




This recipe was found on Søndag

Serves 4

500 g Jerusalem artichoke
1/2 onion
1 clove garlic
2 tbsp EVOO
3 sprigs thyme
1 L chicken bouillon or water
1/2 dl cream
Sea salt
Freshly-ground pepper
2-3 tbsp cider vinegar
50 g chorizo
1/2 bundle chive

Peel the Jerusalem artichoke, reserve two for garnish and dice the rest. Peel the onion and garlic and dice them. Sauté the Jerusalem artichoke in a pot with olive oil, onion, garlic, and thyme for a couple minutes. Don’t let the vegetables take colour.
Add bouillon or water and let boil 10-15 minutes, or until the Jerusalem artichokes are tender. Add cream and cook a couple minutes more. Remove from heat and blend until smooth. Season to taste with salt, pepper, and vinegar.
Cut the chorizo in small dice and fry in a pan until crisp. Cut the last 2 raw Jerusalem artichokes in small dice and marinate them with EVOO, salt, pepper, vinegar, and minced chive.
Serve in soup plates in which you’ve added some of the raw Jerusalem artichoke, chorizo, and minced chive in the bottom of each soup plate.


Pumpkin Pie with Skyr (Græskartærte med skyr)




This recipe was found on Søndag 

Serves 4

1 refrigerated pie crust
500 g pumpkin
100 g Parmesean
4 eggs
1 dl cream
1 1/2 dl skyr
Salt, Pepper

Prebake the pie crust in a pie pan for 12 minutes at 200 C. Cut the pumpkin in small dice and sauté in oil until tender, but still with bite. Grate the cheese. Beat eggs together, then mix in cream, skyr, and cheese. Season with salt and pepper. Place the pumpkin down in the curst and pour the egg mixture atop. Bake for 30 minutes, or until golden and set.

Innkeeper’s Wife’s Lunch Crepes (Krokonens Frokostpandekager)

Ham and Mushroom Crepes



This recipe was found on Spise Med Mormor 

Makes 8

Crepe Batter:
150 g flour
1 tsp salt
1 tsp sweet paprika
3 tbsp beer or sparkling water
2 eggs
ca 2 1/2 dl milk
50 g butter or margarine for frying

150 g mushrooms
2 tbsp butter
1 1/2 dl cream
100 g ham
Lemon juice

Beat all the ingredients for the crepe batter together and fry them up in a crepe pan with butter (they are meant to be small crepes; not large ones). Place them on a plate with a piece of wax paper in between each.

Wash the mushrooms and thinly slice them. Place in a pot with butter, salt, and a bi to flemon juice. Cook for 5 minutes, then pour the cream over along with a little bit of flour ot thicken. Add a bit of cheese to the mushrooms if you wish. Place a good tablespoon worth of mushroom filling on each crepe, lay some strips of ham atop and roll the crepes up. Place closely together in an oven-safe dish and heat up at 100 C. If you wish, drizzle the crepes with melted butter or with grated cheese.

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.

Kippers Pie (Kipperstærte)




This recipe was found on Familie Journal 

Serves 3

1 pie crust
500 g carrots
100 g beets
1 clove garlic
50 g grated cheddar
2 tins of kippers
2 eggs
1/2 tsp salt
Pinch of pepper
140 g maize
Pea sprouts

Place the crust in a pie pan and pre-bake it at 200 C for 12 minutes. Peel the carrots and beets, cut them into small pieces, and boil until tender in lightly salted water. Strain the water from the carrots and beets, then mash them. Blend the mash with pressed garlic, cheese, kippers, egg, maize, salt, and pepper. Pour the mixture into the crust. Bake at 180 C for 30 minutes and serve with pea sprouts and a green salad.

Shellfish Sliders (Skaldyrssliders)




This recipe was found on Bo Bedre

Makes 16

100 g butter
1 dl buttermilk
50 g yeast
1 tsp salt
1 tbsp sugar
2 eggs
100 g spelt flour
250 g flour
1 egg for brushing
Sesame seeds for garnish

Shellfish Salad:
150 g large shrimp
150 g crayfish tails
1 dl mayonnaise
1 dl creme fraiche
1 bundle of mixed herbs, such as dill and/or chives
Salt and pepper

Melt the butter and let cool. Pour the buttermilk into a bowl and dissolve the yeast in it. Add salt, sugar, egg, and melted butter. Mix in spelt flour and then the regular flour. Knead into a smooth dough and let rise, covered, in a warm place for one hour. Punch the dough down on a floured surface. Divide into 16 equal pieces, form them into small buns, and place on parchment lined baking sheets. Cover and let rise 30 minutes. Heat oven to 200 C. Brush the buns with beaten egg and sprinkle with sesame seeds. Bake for 10 minutes, then cool on a wire rack.

Drain the shellfish. Mix mayonnaise and creme fraiche together, chop up the herbs and add them to the mixture. Season to taste with salt and pepper and fold the shellfish in.

To serve:
Split the buns at the top and fill with salad.

Plum Soup (Blommesuppe)

Plum Soup



This recipe was found on Spise Med Mormor

600 g plums, pitted
3 L water
100 g sago or potato flour
ca. 200 g sugar

Cook plums and water together until the plums are cooked out. Make a slurry of the flour and a bit of water and pour it into the boiling soup. Stir in sugar.

Tip: You can definitely purée this to make a smooth soup.

Strawberry Salad with Cauliflower and Beef (Jordbærsalat med blomkål og oksekød)




This recipe was found on Bo Bedre

Serves 4

2 large steaks
Salt and pepper
2 small or 1 large Little Gem lettuce/baby romaine
1 shallot
1 small head of cauliflower
1 container strawberries
100 g goat cheese


Pea Vinaigrette:
1 tbsp cider or wine vinegar
3 tbsp EVOO
1 tsp Dijon mustard
2 tsp liquid honey
1 bundle dill
100 g peas, fresh from their pods
Sourdough bread


Season the beef with salt and pepper. Heat up a grill pan and grill ca. 3 minutes on each side. Remove from pan.

Wash the lettuce and spin dry.

Chop the shallot in a very fine mince, and divide the cauliflower into small florets.

Wash and trim the strawberries, then chop into small pieces.

Slice the beef.

Toss the lettuce with shallot, cauliflower, strawberries, and beef. Crumble up the goat cheese and sprinkle atop the salad.

Whisk vinegar, oil, mustard, and honey together.

Add chopped dill and the peas.

Drizzle the dressing on the salad and serve with slices of sourdough bread.

Salad with Raspberries and Almonds (Salat med hindbær og mandler)




This recipe was found on SØNDAG 

Serves 4-6

100 g arugula
200 g baby spinach
250 g almonds
50 g dried apricots
1/2 bundle basil

1 dl EVOO
1/2 dl white balsamic
2 tbsp acacia honey
Salt and pepper

Rinse and trim the greens well. Gently combine the raspberries with the greens in a bowl. Toast the almonds in a bit of oil in a warm pan, remove from heat, and season with salt. Cut the apricots into long slices, cut the basil into long strips, and carefully fold all of that into the salad. Mix the dressing ingredients together and toss with the salad before serving.

“Shooting Star” a la The Two Oceans (Stjernesud a la De 2 Have)




This recipe was found on Gastro

Serves 4

1 head lettuce
4 slices light bread
Unsalted butter for frying and steaming
2 dl mayonnaise
8 green asparagus
White wine
400 g peeled shrimp
1 lemon

Separate the letuce out into leaves, wash them, and spin dry. Toast the bread in a pan with butter. Spread mayonnaise on the bread, place 2 large lettuce leaves on each piece. Wash the asparagus and trim off the bottoms (discard them), and steam them until tender in a bit of white wine and butter. Place 2 fried lemon sole filets rearmost on each piece of bread along with 1 asparagus. Divide the shrimp between the frontmost parts of the slices of bread, and place steamed rolls of lemon sole beside the shrimp along with dressing. Wash the dill, spin it dry, and pluck some out. Cut the lemon into wedges. Garnish the shooting star with dill and lemon, and perhaps some lumpsucker roe as shown in the photo.

Fried and Steamed Lemon Sole:
16 lemon sole filets
Rye flour
Oil for frying
2 tbsp butter
White wine

Soigner the fish, and coat 8 filets in rye flour. Roll the other 8 into small rolls and close them up with toothpicks. Fry the breaded fish in oil, first on one side, add half the butter, let it bubble up, and turn the fish over. Fry until done on low heat. Steam the rolls in a bit of white wine and the rest of the butter.

2 1/2 dl creme fraiche
2 1/2 dl mayonnaise
Cayenne pepper
Worcestershire sauce
Lemon juice

Whisk creme fraiche and mayonnaise together, then whisk in the rest of the ingredients to taste.