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Denmark Eskidead
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PostPosted: Tue Jan 10, 2012 12:33 pm   Post subject: Reply with quote


Dinner today:

Cheese-potato cakes

500 grams of boiled, cold potatoes, mashed
2 spring onions
2 tbsp wheat flour
1 egg
170 grams of grated cheese (mozzarella, parmesan...)
A pinch of nutmeg
Salt, pepper to taste
Oil for frying

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

1. Wash and slice the spring onions. Make sure to use as much of the green part as possible.
2. Mix everything together and set aside to rest for 20 minutes. If you fry them right away, the cakes might fall apart.
3. Heat the oil in a pan at medium heat and take a spoonfull of the potato mixture and drop it in the oil.
4. Flatten out the cakes a bit and fry them for about 5 minutes on each side.
5. When fried, place them onto grease absorbing paper. Serve warm!

These cakes comes in unlimited variations with added carrots, leeks, chili or coated in egg and breadcrumbs before frying. Use your imagination! Wink

Bon appetit!



Last edited by Eskidead on Wed May 14, 2014 12:19 pm; edited 1 time in total
PostmasterDCLXVI RIP (subscribed member)
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PostPosted: Wed Jan 11, 2012 7:43 am   Post subject: Reply with quote


this sounds very yummy...will try it sometime Yes
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PostPosted: Tue Jan 24, 2012 9:52 am   Post subject: Reply with quote


Profiteroles (made from choux pastry)

2 dl water
80 grams of butter
120 grams of wheat flour
3 eggs

2.5 dl whipping cream
chocolate sauce

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

1. Pour the water and butter into a saucepan and bring it to the boil.
2. When it boils turn off the heat and add the flour. Stir it together until you get a dough that doesn't stick to the spoon.
3. Let it cool for a bit, then add one egg at a time and stir thoroughly between each egg.
4. Use two spoons to shape the dough into small 'buns' the size of a golf ball onto a baking tray covered with paper, or pour it into an icing bag and press it onto the baking tray.
5. Bake the profiteroles at 200C (390F) for 25-30 minutes. DO NOT open the oven as they might collapse. When baked, let them cool completely on a wire rack.
6. Whip the cream, cut the profiteroles in half horizontally and fill them with the cream. Put the lid on top and pour some chocolate sauce over.

Bon appetit!

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PostPosted: Mon Jul 23, 2012 3:52 am   Post subject: Reply with quote


Probably the national cake in Denmark. Extremely sweet, but highly addictive. You can make it in two versions, the "bread" and the "cake" version.

Drømmekage (dream cake)

Bread version

110 grams of margarine or butter
1 dl milk
2 eggs
25 grams of fresh yeast or 1½ tsp dry yeast
50 grams of sugar
340 grams of wheat flour

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

1. Melt the margarine/butter and add the milk. Set aside to cool a bit.
2. Whisk the eggs into the lukewarm mixture and add the yeast.
3. Mix the sugar and flour and add it little by little at a continuous stir. You should end up with a soft, greasy dough. Leave it to rise for about half an hour.
4. Cut the dough in two, grease two bread tins (mine are 30 x 12 cm) and place the dough in. Leave to rise again for another 15 minutes.
5. Bake for 15 minutes at 175C (345F) until the top is slightly golden. (Continue below)

Cake version

3 eggs
150 grams of sugar
180 grams of flour
1 tsp baking powder
½ vanilla pod
1½ dl milk
40 grams of margarine/butter

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

1. Whisk the eggs and sugar until white and airy, about 5 minutes.
2. Mix the flour, baking powder and vanilla and add it little by little to the eggs.
3. Melt the margarine/butter, add the milk and pour into the batter.
4. Pour into a greased cake tin (30 x 25 cm or so) and bake the cake at 200C (390F) for 15-20 minutes. (Continue below)

Topping (for both versions)

75 grams of butter
150 grams of brown sugar
100 grams of grated coconut
1 dl milk

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

1. Melt the butter and add the brown sugar. Stir well.
2. Add the coconut and milk, stir, and remove from the heat.
3. When the bread/cake is done, remove from the oven, pour the brown coconut mixture on top and put it back in the oven for another 10 minutes at the same heat.
4. Note for the bread: Leave to cool for so long, that you can remove it from the tin without burning your fingers.

Cut in pieces and enjoy!

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PostPosted: Mon Jul 23, 2012 9:36 am   Post subject: Reply with quote


Eskidead wrote:
Probably the national cake in Denmark. Extremely sweet, but highly addictive. You can make it in two versions, the "bread" and the "cake" version.

Drømmekage (dream cake)

Bread version

110 grams of margarine or butter
1 dl milk
2 eggs
25 grams of fresh yeast or 1½ tsp dry yeast
50 grams of sugar
340 grams of wheat flour

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

1. Melt the margarine/butter and add the milk. Set aside to cool a bit.
2. Whisk the eggs into the lukewarm mixture and add the yeast.
3. Mix the sugar and flour and add it little by little at a continuous stir. You should end up with a soft, greasy dough. Leave it to rise for about half an hour.
4. Cut the dough in two, grease two bread tins (mine are 30 x 12 cm) and place the dough in. Leave to rise again for another 15 minutes.
5. Bake for 15 minutes at 175C (345F) until the top is slightly golden. (Continue below)

Cake version

3 eggs
150 grams of sugar
180 grams of flour
1 tsp baking powder
½ vanilla pod
1½ dl milk
40 grams of margarine/butter

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

1. Whisk the eggs and sugar until white and airy, about 5 minutes.
2. Mix the flour, baking powder and vanilla and add it little by little to the eggs.
3. Melt the margarine/butter, add the milk and pour into the batter.
4. Pour into a greased cake tin (30 x 25 cm or so) and bake the cake at 200C (390F) for 15-20 minutes. (Continue below)

Topping (for both versions)

75 grams of butter
150 grams of brown sugar
100 grams of grated coconut
1 dl milk

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

1. Melt the butter and add the brown sugar. Stir well.
2. Add the coconut and milk, stir, and remove from the heat.
3. When the bread/cake is done, remove from the oven, pour the brown coconut mixture on top and put it back in the oven for another 10 minutes at the same heat.
4. Note for the bread: Leave to cool for so long, that you can remove it from the tin without burning your fingers.

Cut in pieces and enjoy!



Were im from this is called Coffee Cake.
Denmark Eskidead
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PostPosted: Wed Aug 22, 2012 4:10 pm   Post subject: Reply with quote


Tested and approved by Razark

Honey/soya marinated chicken

1000 grams of chicken - it can be breast filets, thighs, wings etc.
3 tbsp honey
1 tbsp soya sauce
1 onion, finely chopped
1 big or 2 small carrots, diced
1 can (about 400 grams) of crushed tomatoes
2-3 cloves of garlic, crushed

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

1. Mix the chicken, honey and soya in a plastic bag and rub it thoroughly together. If the honey is hard, you can soften it a bit by placing the bag in warm water before adding the soya and chicken.
2. Place the bag in the fridge while cutting the vegetables. Put the vegetables, tomatoes and garlic in an oven dish just large enough to hold all the chicken in a single layer.
3. Remove the chicken from the bag and place it onto the vegetables. Spice it up with some paprika, chili, black pepper or whatever you feel like. Don't use salt as the soya itself contains lots of salt.
4. 40-50 minutes at 175 C (350 F) and you have some delicious and sticky chicken. Serve the veggies to the chicken along with some steamed potatoes, basmati rice (or another type) or just bread.

Picture is taken from Razark's Facebook account after he tried it:

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PostPosted: Wed Aug 22, 2012 4:22 pm   Post subject: Reply with quote


easy smack n cheese

All weights/measurements are USA std

1 (16-ounce) box rigatoni noodles
8 ounces shredded sharp cheddar cheese, divided
8 ounces shredded Monterey Jack cheese, divided
4 ounces grated fresh Parmesan cheese, divided
2 cups heavy cream
Salt & Freshly ground pepper (if desired), to taste

Heat oven to 350F degrees.
Bring a large pot of water to boil over high heat and season with salt.
Add pasta and cook until al-dente.
Drain pasta, do not rinse.
Transfer the pasta to a large bowl.
Add half the cheddar, Monterey Jack and Parmesan, reserving the rest.
Add heavy cream and stir to combine.
Taste and adjust for seasoning with salt and pepper.
Transfer the noodle mixture to a medium buttered gratin or casserole dish.
Sprinkle remaining cheddar, Monterey Jack and Parmesan cheeses on top.
Bake until bubbly and golden brown.
Remove to a rack to cool before serving.
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PostPosted: Thu Aug 23, 2012 11:37 am   Post subject: Reply with quote


Eskidead wrote:
Honey/soya marinated chicken


Tip: pour the remaing (or some of it) soya / honey over the vegetables before putting them in the oven. Makes it even better! OK!
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PostPosted: Sun Sep 02, 2012 1:29 pm   Post subject: Reply with quote


serious steak rub

2 Tablespoons packed brown sugar
1 Tablespoon of Kosher Salt
2 Teaspoons ground cumin
2 Teaspoons smoked paprika
1 Teaspoon garlic powder
1 Teaspoon crushed red pepper, ground


Combine all of the ingredients in a bowl.
Use your fingers to make sure that all of the
ingredients are evenly distributed. Rub the
outside of each steak generously with the rub.
Wrap each steak in plastic wrap and refrigerate
for at least 24 hours, 2 to 3 days is better, before cooking.

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PostPosted: Sun Sep 16, 2012 1:56 am   Post subject: Reply with quote


3 whole eggs
1 1/3 cups white sugar
7 oz melted butter or margarine
2 cups all purpose flour
3/4 cup milk
2-3 tsp baking powder
3 tsp vanilla sugar/vanilla extract
2-3 tbs cocoa powder

Frosting
1 3/4 cups icing sugar
5 tbs melted butter
5 tbs strong black coffee
2 tbs cocoa powder
2 tsp vanilla sugar/extract

Melt butter or margarine and let it cool down. Beat eggs and sugar until white and foamy. Mix the dry ingredients and add them to the egg&sugar mixture in turns with milk. Finally add the melted butter and stir carefully. Pour the batter to a baking sheet covered by cookery parchment and bake in preheater oven, 390 degrees for 15-20 minutes.

Frosting
Mix all the ingredients in a saucepan and heat up until liquid, then remove from heat. Cool the mixture down a bit and pour the frosting over the cool mocha bar base. Cut into squares after the frosting has cooled down. Sprinkle coconut flakes over the mocha bar.
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PostPosted: Tue Sep 18, 2012 4:35 am   Post subject: Reply with quote


All Dutchies know this one: Babi pangang

Ingredients for 4 persons

For the meat:
800 g pork fillet,
1/2 onion,
2 parts of garlic,
3 teaspoons ginger powder
2 tbsp oil,
4 tbsp ketjap manis, (soy sauce)
juice of 1/2 lemon,
Chinese cabbage

For Pangang sauce:
4 dl water,
1 tsp. sambal,
1 part garlic,
1 tbsp. lemon juice,
4 tablespoons dark brown soft sugar,
1 tbsp. ginger powder
7 tbsp. tomato puree
maizena or soup binder

Preparation

Cut the onions small and press the garlic to paste
Mix onion, garlic, oil, soy sauce, ginger powder, lemon juice together.
Let the meat marinate for approx. 1 hour.
Preheat Oven to 200 degrees.

Method Of Preparation

stew the meat with the marinade. possibly add some water during stewing.
When the meat is well done, place in an oven scale add a little bit stewing moisture on the bottom put it in the preheated oven for approx 15 minutes, this will give the meat a nice brown crust.
In the meanwhile stir fry the Chinese cabbage

Make the sauce by adding everything in a small Pan and stir well while heating and bind with maizena.

Serving

Place the the stir fried cabbage with the meat on top of it on a plate, and pour the sauce on top of it
Serve next to rice or noodles

Germany Stuka_Kommandant
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PostPosted: Fri Dec 28, 2012 12:58 pm   Post subject: Reply with quote


All original receipts are attached Wink :


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PostPosted: Tue Jul 09, 2013 2:30 am   Post subject: Reply with quote


A dish I make from time to time - always a hit.

Pork tenderloin with mushroom sauce and hasselback potatoes
Serves 6

2 medium sized pork tenderloins (about 500 grams each)
1 tbsp butter
250 grams of mushrooms, cleaned and rinsed
50 grams wheat flour
2 dl red wine
1 dl pork stock/broth
1 dl double cream

1 kg medium sized potatoes
Hot paprika

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

1. Begin with the potatoes. Peel or scrub them and cut them nearly in slices 2-3 mm (1/10") thick, about 3/4 way through.
2. Brush a bit of oil onto the potatoes, sprinkle them with salt, pepper and paprika and put them in the oven at 180C (355F) for 45-50 minutes
3. Trim the tenderloins from fat and cut them into 2 cm / 3/4" slices. Flatten them slightly with the palm of your hand
4. Brown the slices in the butter at medium-high heat about a minute on each side and season with salt & pepper. Place them in a large dish
5. Cut the mushrooms in quarters and fry them in the fat from the tenderloins. Reduce the heat to medium-low
6. After a couple of minutes, the mushrooms are soft and watery, add the flour and stir until the the flour is blended
7. While constantly stirring, add the red wine, pork stock or broth and the cream. Let the sauce simmer for a couple of minutes and add salt & pepper to taste
8. Pour the sauce over the meat and place it in the oven next to the potatoes
9. When time is up serve and enjoy!

Bon appatit!
Denmark Eskidead
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PostPosted: Tue Feb 18, 2014 1:32 am   Post subject: Reply with quote


"Fake" Bruschetta

Serves 2:


1 baguette or similar Italian bread
1 clove of garlic, minced
1 tbsp oil
2 medium-big tomatoes
6-8 slices of cheese (I used soft cheddar)
Dried basil and/or thyme
A pinch of salt

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

1. Slice the bread lengthwise and smear each half with the oil, mixed with the garlic.
2. Cut each tomato into 5-7 slices, depending of the length of the bread.
3. Sprinkle a bit of salt onto the tomato slices and place the cheese on top of them.
4. Into the oven at 160C (320F) for 12-15 minutes. You just want the cheese to melt and the bread to be crispy, not hard and black.
5. Sprinkle the basil/thyme on top and serve.

Pics:

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PostPosted: Fri Apr 18, 2014 11:49 am   Post subject: Reply with quote


It not my own recipe, Chinese food of course but made these 3 dishes over and over this month and cant get enough :

Cantonese Fried Rice


Ingredients:

Servings:

6

Units: US | Metric

1 -2 tablespoon vegetable oil
1 cup finely chopped onion
1 garlic clove, minced
3 eggs, slightly beaten
1 -2 cup cooked meat, diced (i use chicken)
3 cups cooked rice
3 -4 green onions, sliced
2 -4 tablespoons low sodium soy sauce
half a cabbage shredded
2 cup peas
1 carrot chopped


Directions:

1
Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
2
Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
3
Add meat, rice, green onions, carrot, peas and cabbage below to wok; stir and toss until evenly mixed and almost heated through.
4
add soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!



Read more: http://chinese.food.com/recipe/cantonese-fried-rice-158291

Spicy Screamin’ Szechuan Stir Fry

Ingredients:
12 ounces diced boneless skinless chicken breasts
3 -6 tablespoons water
5 green chilies, diced
6 tablespoons soy sauce
3 -4 tablespoons garlic and red chile paste (grinded 2 tbsp garlic with 1tsp red chili flakes)
2 tablespoons white vinegar
2 tablespoon cider vinegar
3 tablespoons honey
1 teaspoon ginger
3 teaspoon minced garlic
3 teaspoons hot chili oil
2teaspoon sesame oil
2 large bell peppers, diced
1 cup carrot, diced
6 scallions, lower portions only, diced
3 teaspoons minced garlic

Directions:

1
Mix together 3 of the diced green chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
2
add ginger
3
Stir to mix.
4
Add the oils, mix, and then water down to desired spiciness.
5
Marinate the chickenfor at least 2 hours, preferably 4-6.
6
Shake or turn occasionally to ensure even flavor distribution.
7
Heat the oil in your wok.
8
Add scallions, garlic, and 2 diced green chilies and stirfry to season, 1-2 minute

9
Add the marinated chicken and about 1/3 of the sauce.
10
Saute on high heat for 5-10 minutes.
11
Add carrots stir fry for 4-5 minutes.
12
Add 1/3 more of the marinade sauce.
13
Add and bell peppers.
14
Saute for 3-5 minutes.
15
If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
16
Serve hot over the cantonese fried rice

http://chinese.food.com/recipe/spicy-screamin-szechuan-stir-fry-155435


Hot and Sour Soup

Ingredients:

6 cups chicken stock
1/2 lb boneless chicken cut into one inch pieces
3 tablespoons garlic and red chile paste ( crushed 2 tbsp of garlic with 1tsp of red chili flakes)
2 tablespoons soy sauce
3/4 teaspoon ground pepper
4 eggs, beaten
5 tablespoons cornstarch
1 (15 ounce) can sweet corn cobs
1/4 cup white vinegar
1 teaspoon sesame oil
finely chopped scallion (to garnish)

Directions:

1
Bring stock to a simmer, add soy sauce & chile paste, simmer for 10 minutes.
2
Add meat, pepper, vinegar,baby corn, simmer 10 min Mix cornstarch with 5 tbsp water and add.
3
bring back to a simmer and pour the eggs in a very thin stream over the surface.
4
Let stand for 10 seconds before gently stirring in the sesame oil.
5
Serve with a garnish of chopped scallions.



http://www.food.com/recipe/hot-and-sour-soup-32858

I omitted some ingredients from the original recipes which i could not find
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