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Denmark Eskidead
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PostPosted: Tue Jun 14, 2011 10:45 am   Post subject: Reply with quote


Strawberry-blackberry smoothie

Simple, but tasty. You can use either frozen or fresh berries.

150 grams of blackberries
200 grams of strawberries
50 grams of sugar
3 dl milk
1½ dl yoghurt natural
2 tsp vanilla sugar

------------------

1. Blend everything together until it's got a smooth, homogeneous consistency.
2. Serve in tall glasses, drink & enjoy!

Bon appetit!
Denmark Eskidead
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PostPosted: Sun Jun 19, 2011 12:23 pm   Post subject: Reply with quote


Dough for Danish pastry

25 grams of yeast
2 dl water
500 grams standard wheat flour
25 grams of sugar
½ tsp salt
2 large eggs

400 grams of margarine (50% of the dough's weight)

--------------------

Start off by putting the flour in the freezer, and all else in the fridge, except the margarine, as it should be left out at room temperature. Do this at least some hours before making the dough, as it should be kept as cold as possible during the process.

1. Mix the yeast, salt and sugar with the water and stir for a moment until it's dissolved
2. Add the eggs and the flour and assemble the dough quickly, place it in the fridge.
3. Work the margarine into a flat square of about 25x25 cm (10"x10"). Use a bit of flour to prevent it from sticking to the table and your fingers or what you use for this.
4. Roll the dough into a square aswell, a bit bigger than the margarine (about 35x35 cm or 14"x14").
5. Place the margarine onto the dough as shown on picture 1.
6. Fold the corners of the dough over the margarine, so they all meet at the center. You should now have a square slightly bigger than 25x25 cm. Place the dough in the fridge for 15 mins.
7. Roll the dough out until it's about 60 cm long and about 30 cm wide.
8. Take 1/3 of the dough and fold it over the middle as shown on picture 2. Take the other end of the dough and fold it over again. Place the dough in the fridge for 15 mins.
9. Turn the dough so the narrow end faces you and repeat step 7. and 8. 2 more times.
9. After having folded the dough a total of 3x3 times you will end up with 27 layers of margarine and 28 layers of dough.

That's how Danish pastry is made in Denmark.

Pictures:




Bon appetit!

EDIT:
Since the dough used to make puff pastry is almost similar to this I thought I'd post this as well.

525 grams of wheat flour
2.7 dl water
A pinch of salt

400 grams of margarine (50% of the dough's weight)

The procedure is basically the same as with the Danish pastry dough. Keep all ingredients except the butter as cold as possible. Mix the flour, water and salt quickly into a dough and put it in the fridge. The real difference between these two types of pastry is the rolling/folding process.
Puff pastry is folded first 3 times, then folded 4 times (take each end of the dough and fold them so they meet at the center, then take one side and fold it over the other), then 3 times again, then 4 times again. Ths gives you a total of 144 margarine layers.
It's a bit harder to get puff pastry to rise evenly, because it doesn't contain any yeast. But as you say - practice makes perfect!
Denmark Eskidead
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PostPosted: Mon Jun 20, 2011 3:51 pm   Post subject: Reply with quote


These packages are inspired by the Greek/Turkish cuisine.

8 puff pastry plates rolled out to about 20x20 cm
1 large green pepper
200 grams of feta cheese
1 glove of garlic
3 eggs
1½ tbsp flour
2-3 tbsp finely chopped dill
Salt and pepper

--------------------

1. Clean the green pepper and cut it into small dices and crumble the feta cheese.
2. Mix the feta, green pepper, garlic, 2 eggs, flour, dill, salt and pepper in a bowl.
3. Spread the mixture on one half of each puff pastry plate. Make sure to leave 1½ cm space around the edge.
4. Fold the packages and press the edge together to prevent the egg from running out.
5. Sprinkle the packages with the last egg and put them in the oven at 200C (390F) for about 15 minutes.

They're best when served warm.

Do I have a picture of them? Sure I have:
Columbia Azdragar
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PostPosted: Tue Jun 21, 2011 3:46 pm   Post subject: Reply with quote


lol.




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PostPosted: Tue Jun 21, 2011 4:25 pm   Post subject: Reply with quote


looks like cooking ist krieg.
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PostPosted: Tue Jun 21, 2011 4:45 pm   Post subject: Reply with quote


@Eski: mmmm, they look fabulous Smile
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PostPosted: Wed Jun 22, 2011 8:13 pm   Post subject: Reply with quote


thanks Eski, the Danish pastry dough was great, and also the Strawberry Blackberry smoothie Cool Very Happy
Denmark Eskidead
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PostPosted: Mon Jun 27, 2011 3:20 am   Post subject: Reply with quote


Pickled herring (marinerede sild)

This is a MUST a any Danish lunch table.

6 salted herring filets (spegesild in Denmark)

4 dl white vinegar
250 grams of sugar
3 dl water
4 bay leaves
6-8 black peppercorns
1 onion

------------------

1. Place the herrings in lots of cold water for 2-3 hours to rinse off the salt. Remove them and dry them with kitchen towels or similar.
2. Pour the vinegar into a saucepan, add the sugar and slowly bring it to the boil. Stir now and then.
3. When the sugar is dissolved, add the water, bay leaves and peppercorns and turn off the heat.
4. Chop the onion into half rings and add it to the hot marinade. Leave it to cool completely.
5. Cut each herring filet into 4-5 pieces and place them in the cold marinade.
6. Let them soak for at least 24 hours in the fridge.

This is the basic pickled herring recipe. There are numerous other marinades/sauces where you use the pickled herrings, here are a few:

Mustard-curry marinade

1 sweet apple
1 celery rib
1 hardboiled egg
2 tbsp mayonnaise
2 dl creme fraiche
2 tbsp dijon mustard
1 tbsp curry powder

------------------

1. Chop the apple, celery and egg into small dices.
2. Mix the remaining ingredients and add the apple, celery and egg.
3. Remove the pickled herring from the vinegar marinade, dry them with kitchen towels, and add them to the mustard-curry marinade. Leave it in the fridge for a few hours.

Tomato-chili marinade

1 small chili
2 tbsp tomato paste
2 tbsp ketchup
2 dl water
30 grams of sugar (if you use a ketchup with lots of sugar, you can skip this)
1 tbsp of soya

------------------

1. Remove the seeds from the chili and finely chop it.
2. Mix everything together and add the pickled, dried herring.

Garlic marinade

2 dl creme fraiche
2-3 gloves of garlic
1 leek (only the white part)
Freshly grinded pepper

------------------

1. Finely chop or crush the garlic and stir it into the creme fraiche.
2. Cut the leek into rings and add it as well together with some grinded pepper.
3. Finally add the herring.

Kryddersild (Spice herring)

I've tried making these, and they're pretty close to the ones you can buy, at least here in Denmark.

1 big reddish or 2 small
2 dl red wine vinegar
2 dl water
1 tbsp tomato purée
140 grams of brown sugar
1 tsp paprika
1 tsp chili, or ½ chili finely chopped
2 bay leaves
1 tsp salt and pepper

------------------

1. Peel the reddish and cut it into rings.
2. Pour all other ingredients into a saucepan and slowly bring it to the boil.
3. Add the reddish and let the marinade simmer for 2-3 minutes before cooling it down. Add salt and pepper to taste.
4. When it's cold, add the pickled herring and let it soak for at least 24 hours.

Pickled herring is served on rye bread and topped with onion rings and capers.

Bon appetit!



Last edited by Eskidead on Sat Jul 02, 2011 11:53 pm; edited 1 time in total
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PostPosted: Mon Jun 27, 2011 3:33 am   Post subject: Reply with quote


Thanx, Eski,

Cool, looking forward to trying all these herring recipes!
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PostPosted: Mon Jun 27, 2011 4:08 am   Post subject: Reply with quote


I've always wanted to try herring, never gotten around to it. Seems like something I'd love.
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PostPosted: Mon Jun 27, 2011 10:36 am   Post subject: Reply with quote


As always, great recipe Eski, thx OK!
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PostPosted: Tue Jun 28, 2011 12:48 am   Post subject: Reply with quote


Eskidead wrote:
Spaghetti Carbonara + kebab = Spaghetti Kebabonara!

You will need the following for 2 persons:

125 grams/4.5 oz of guanciale or diced bacon
1 tbsp of butter
1 medium sized clove of garlic
3 eggs
Salt and pepper
40 grams/1½ oz of grated parmesam cheese
100 gram of already fried kebab
300 grams/11 oz of spaghetti

---------------------

1. Begin by cooking the spaghetti as described on the package
2. Meanwhile fry the guanciale or bacon in the butter for a few minutes
3. Add the cushed garlic
4. Beat the eggs in a large bowl and add the parmesam and salt and lots of pepper
5. When the spaghetti is al dente, drain off the water and pour the spaghetti into the egg mass together with the bacon and stir well
6. Add the kebab and cover the bowl for a minute
7. Serve on hot plates!

Picture of this is right here:



I'll need three plates like this to satisfy me. Cool
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PostPosted: Tue Jun 28, 2011 12:49 am   Post subject: Reply with quote


double fucking post, sorry

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PostPosted: Tue Jun 28, 2011 1:14 am   Post subject: Reply with quote


Eskidead wrote:
Pickled herring (marinerede sild)

This is a MUST a any Danish lunch table.

6 salted herring filets (spegesild in Denmark)

4 dl white vinegar
250 grams of sugar
3 dl water
4 bay leaves
6-8 black peppercorns
1 onion

------------------

1. Place the herrings in lots of cold water for 2-3 hours to rinse off the salt. Remove them and dry them with kitchen towels or similar.
2. Pour the vinegar into a saucepan, add the sugar and slowly bring it to the boil. Stir now and then.
3. When the sugar is dissolved, add the water, bay leaves and peppercorns and turn off the heat.
4. Chop the onion into half rings and add it to the hot marinade. Leave it to cool completely.
5. Cut each herring filet into 4-5 pieces and place them in the cold marinade.
6. Let them soak for at least 24 hours in the fridge.

This is the basic pickled herring recipe. There are numerous other marinades/sauces where you use the pickled herrings, here are a few:

Mustard-curry marinade

1 sweet apple
1 celery rib
1 hardboiled egg
2 tbsp mayonnaise
2 dl creme fraiche
2 tbsp dijon mustard
1 tbsp curry powder

------------------

1. Chop the apple, celery and egg into small dices.
2. Mix the remaining ingredients and add the apple, celery and egg.
3. Remove the pickled herring from the vinegar marinade, dry them with kitchen towels, and add them to the mustard-curry marinade. Leave it in the fridge for a few hours.

Tomato-chili marinade

1 small chili
2 tbsp tomato paste
2 tbsp ketchup
2 dl water
30 grams of sugar (if you use a ketchup with lots of sugar, you can skip this)
1 tbsp of soya

------------------

1. Remove the seeds from the chili and finely chop it.
2. Mix everything together and add the pickled, dried herring.

Garlic marinade

2 dl creme fraiche
2-3 gloves of garlic
1 leek (only the white part)
Freshly grinded pepper

------------------

1. Finely chop or crush the garlic and stir it into the creme fraiche.
2. Cut the leek into rings and add it as well together with some grinded pepper.
3. Finally add the herring.

Pickled herring is served on rye bread and topped with onion rings and capers.

Bon appetit!



Bro this stuff looks great; make it for us when I go to Denmark, perhaps in 2 years of less Silly
Denmark Eskidead
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PostPosted: Tue Jun 28, 2011 1:34 am   Post subject: Reply with quote


Millionbøf (million steak)

Serves 4

500 grams of minced beef about 10-15% fat
2 large onions
3 dl beef stock
2 big tbsp flour
1 dl water
Salt and pepper
Dark food color

------------------

1. Dice the onions.
2. Brown the minced beef and add the onions. Let them fry for 3-4 minutes.
3. Add the beef stock, set the heat to low and let it simmer for 10 minutes.
4. Shake the flour and water together and pour it slowly into the dish and stir until the dish become thicker.
5. Add some dark food coloring, salt and pepper.

Serve the "million steak" with mashed potatoes....need a recipe for that too? Well, here it is:

Mashed potatoes
(basic Danish recipe)

1 kg peeled potatoes
1 big tbsp of butter
1½ dl milk
2 tsp salt
Freshly grinded pepper

------------------

1. Cut the potatoes in thin slices and boil them for 20-25 minutes.
2. Drain off nearly all the water and add the butter and leave it to melt.
3. Beat the potatoes and add the milk little by little, and in the end salt & pepper to taste.



Bon appetit!
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