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
Salt
water
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.

Advertisements

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

WarmButterBeanSalad

 

 

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)

HamWrappedLeeks

 

 

This recipe was found on Spise Med Mormor

1 kg thin leeks
Salt
Pepper
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.

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

raspberryalmondsalad

 

 

This recipe was found on SØNDAG 

Serves 4-6

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

Dressing:
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.

Potato Nuggets with Sorrel Mayonnaise (Kartoffelnuggets med havesyremayonnaise )

Potato Nuggets

 

 

This recipe was found on Gastro 

Serves 4

500 g peeled potatoes
100 g butter
Salt
2 eggs
200 g flour
100 g panko
1 L flavour-neutral oil for frying

Boil the potatoes until tender, pour the water out, and crush the potatoes into a compote with butter and season with salt. Let cool, and form into small, flat patties. Coat them in flour, beaten egg, and panko to make the nuggets. Heat oil up to 150 C, and deep-fry the nuggets until golden and crisp. Let them drain on paper towel. Serve warm with sorrel mayonnaise as a dip.

Sorrel Mayonnaise:
2 bundles of sorrel
5 egg yolks
3 tbsp cider vinegar
3 dl grape seed oil
Salt

Rinse the sorrel and spin dry. Puree with the egg yolks and vinegar into a green “soup.” Add the oil in a thin stream, blending continuously, until the mayonnaise thickens. Season with salt.

Rustic Bean Salad (Rustik bønnesalat)

Rustic Bean Salad

 

This recipe was found on Søndag 

Serves 2 as a main course or 4 as a side

150 g black beans
1 onion
1 large red chili
Oil
1/2 tsp coriander seeds
1 tsp garam masala
1 tsp turmeric
1/2 kg cocktail tomatoes
Salt, pepper
1 bundle cilantro

Soak the beans overnight in cold water (or just buy a tin and dran them). If soaking beans, strain them the next day, rinse thoroughly, and cook until tender in lightly salted water for ca. 30 minutes.

Chop the onion. Remove seeds from the chili and mince it. Toast the coriander seeds in oil until they begin popping. Add garam masala, turmeric, onion, and chili. Toast until the onions are soft.

Halve the tomatoes and remove the seeds with a spoon. Add the tomatoes and beans to the onion mixture and fry 3-4 minutes, or until the tomatoes are tender.

Season to taste with salt and pepper, sprinkle liberally with cilantro, and serve with naan as a main or as a side dish.

Watermelon with Rosemary (Vandmelon med rosmarin)

Watermelon with Rosemary

 

 

This recipe was found on Hjemmet 

3-4 slices ripe watermelon, cut into a dice or smal slices
50 g feta
2 spring onions or 1/2 a red onion, minced
1 sprig fresh rosemary
1/2 tbsp lemon juice
1 tbsp EVOO
Salt and pepper

Arrange the melon pieces in a serving dish with Feta and onion. Chop the rosemary and mix with lemon juice and EVOO. Drizzle the dressing over the salad. Sprinkle with a bit of flake salt and pepper. Serve as a side dish or appetizer.

Strawberry Salad with Cilantro and Coconut (Jordbærsalat med koriander og kokos)

StrawberryCilantroCoconut Salad

 

 

This recipe was found on Piskeriset på eventyr

Serves 4-5

A small head of pointed cabbage
3 tbsp coconuto oil
2 handfuls strawberries
1/2 squash- preferably a yellow one
1/2 pot cilantro
Honey
Lime juice
Toasted coconut

Shred the cabbage finely and pour into a bowl. Add coconut oil and squeeze the cabbage well. Cut the squash into a small, fine dice and chop the cilantro. Toss both into the salad. Trim and quarter the strawberries and carefully fold them into the salad. Drizzle honey atop and season to taste with lime juice. Sprinkle coconut atop and serve immediately.

Salad with Peaches, Water Cress, and Redcurrant (Salat med fersken, brøndkarse og ribs )

Salad with Peaches, Water Cress, and Rosehips

 

This recipe was found on Gastro as part of their “Get 4 Delicious Recipes From River Cottage” series

Serves 4

75 g almonds without the skin
2 ripe peaches or nectarines
A bit of sunflower seed oil and a pat of butter (if the peaches are to be fried)
4 large handfuls of water cress or arugula
50 g redcurrants or blueberries
Sea salt and freshly-ground black pepper

Dressing:
3 tbsp EVOO
1 tbsp lemon juice
1/4 tsp honey

Toast the almonds until they have golden spots. Shake while toasting in the dry pan, so they don’t burn. Let cool on a plate.

If the peaches are completely ripe, you can just halve them and remove the stones, then cut into 5-6 wedges. If they aren’t completely ripe, it’s a good idea to fry them a bit first. Head a bit of sunflower seed oil and a little pat of butter in a pan on low to medium heat. Lay the peach wedges in, and lightly fry them for a minute or two on each side, or until tender. Remove from the pan, and let cool, until warm or room-temperature.

Place the ingredients for the dressing in a small jam glass along with a bit of salt and pepper, put the lid on, and shake until thick- or mix well in a small container.

Spread the water cress out on a large serving dish. Arrange the peach slices atop the leaves. Sprinkle the toasted almonds over, followed by the redcurrants.

If you’ve fried the peaches, you can deglaze the pan with a bit of the dressing, scrap the remains of the pan’s bottom with a spatula and pour the mixture over the salad. Drizzle the dressing over the salad, until you think it’s gotten enough. Give the salad a little extra sprinkle of pepper, and serve.

 

White Asparagus with Dried Ham, New Potatoes, and Bozner Sauce (Hvide asparges med tørret skinke, nye kartofler og boznersauce)

whiteasparagusboznersauce

 

 

This recipe was found on Alt For Damerne

600 g thick white asparagus

Bozner Sauce:
4 eggs
3 tbsp cider vinegar
1 pinch salt
Freshly ground pepper
1/2 dl good, mild olive oil
1 bundle chives
200 g good dried ham
400 g small, new potatoes, boiled
Chive blossoms for garnish

Boil the eggs for 8 minutes and cool them off with cold water. Separate them.

Place the yolks in a bowl and mash them. Finely chop the whites and set them aside.

Add vinegar, salt, and pepper to the yolks and whisk well.

Add olive oil a little bit at a time while whisking briskly. Season to taste.

Mix in minced chives and the choped whites.

Peel and boil the asparagus a bit. Arrange the asparagus with sauce, ham, chive blossoms, and potatoes.