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Sunday, April 26, 2015

Varme Hveder - Danish Hot Wheat Buns


 
The Danish holiday (Store Bededag Great Prayer Day) celebrated on the 4th Friday after Easter. In the year 1686 the Danish King Christian decided to collect certain holidays into one big day called Store Bededag. This way the Danes had more days to work.

It was the tradition to buy "varme hveder" the evening before Store Bededag, because the bakeries were closed on holidays, and people bought the bread for the following day
Today we still have the tradition of eating "varme hveder", Thursday evening before the actual holiday, Friday.
 
Check out our YouTube video  
to see how Karen Grete prepares these traditional holiday buns
                           
Varme Hveder - Warm Wheat Buns 
Ingredients:
  • 2½ dl flour
  • 6 oz milk
  • 1 egg
  • 1 1/4 tsp yeast
  • 1/4 tsp salt
  • 2 tsp sugar
  • 1/2-1 tsp cardamom (according to taste) 
  • 4 tbs butter
Instruction:
  1. Mix the warm milk with 1 1/2 tsp yeast, 1 tsp sugar.
  2. Mix the flour with 1/2-1 tsp cardamom, 1 tsp sugar and 1/4 tsp salt. 
  3. Add the egg and the melted butter to the milk and pour it all into the flour.
  4. Knead the dough for about 10 min, cover it with a towel, and let the dough rise for about 1 1/2 -2 hour.
  5. Roll the dough and cut it into 8 buns. Leave the buns in a pan sprayed with oil and dusted with flour. Cover it up and let the rise for 1-2 hours.
  6. Bake the buns in the oven at 400F for about 20- 25 minutes. Let them cool a little and cut them in two pieces.
  7. Place the cut buns in the oven for about 5-6 min on a baking sheet at 400F.
  8. Serve the buns hot (or cold) with butter and jam or cheese with coffee or tea.Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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Saturday, April 11, 2015

Hakkekarbonader - Danish Breaded Pork Patty Recipe

Hakkekarbonader Dinner
Hakkekarbonader with potatoes, peas and carrot sauce with a sprinkle of parsley is a classic Danish dinner.  My mother made this when I was a child. I have made this for my family as well.  Enjoy!

Ingredients
  • 1 lb pork or 1/2 lb pork and 1/2 pork veal
  • flour
  • 1 egg whipped with 1 tbls. water
  • breadcrumbs
  • salt, pepper
  • butter and oil for frying
Preparation:
  1. Form the pork into four pork patties and shape them with a knife. 
  2. Turn the patties in the flour, then the whipped egg, and finally the breadcrumbs. 
  3. Sprinkle with salt and pepper. 
  4. Fry pork patties in 1/2 butter 1/2 oil in the frying pan for approx. 5 minutes on each side at medium heat. 
  5. Cover the potatoes with water in a pot, add a pinch of salt, and boil till soft (approx. 20 min. after water is boiling).
  6. Serve with stewed peas and carrots.
Serve with boiled potatoes and peas and carrot stew.

 
 Click on our video to see how Karen Grete 
prepares the peas and carrot sauce.

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!
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Monday, April 6, 2015

Hindbærsnitter - Hans Christian Andersen's Favorite Danish Raspberry Bars (Not a PopTart)

Tillykke med fødselsdagen Hans Christian Andersen!!  Hans Christian Andersen's birthday was on April 2nd.  So we thought it would be fun to make his favorite raspberry bars in celebration of his birthday! 
 Ingredients:
  • 2 1/2 cups all-purpose flour (or 2 1/4 cup flour and 1/4 cup almond flour)
  • 1  cups confectioner's sugar 
  • 1 tsp. vanilla extract
  • 8 tbsp butter, diced into small cubes
  • 1 egg, beaten
  • 1 1/2 cup confectioner's sugar for glaze
  • 2-3 tbsp water
  • 1 cup raspberry jam or preserves
  • decorating sprinkles / nonpareils
     
    Click on our YouTube video to see 
    Karen Grete preparing the raspberry bars.
  •  
Instruction:
  1. Whisk together flour, 1 1/4 cups confectioner's sugar.
  2. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs (it will be the texture of basic pie crust dough). 
  3. Mix in beaten egg to form a soft dough and add the vanilla extract. 
  4. Divide dough into two halves, cover each with plastic wrap, and refrigerate for one hour.
  5. Preheat oven to 375º. Using a rolling pin roll out each half of the chilled dough into an 10" x 10" square.
  6. Trim the edges to make them square, then carefully roll the dough around your pin and transfer to parchment paper-lined baking sheets.
  7. Bake for 12-14 minutes or until golden brown.
  8. Remove from oven and allow to cool.
  9. Spread raspberry jam on bottom layer and cover with top layer. 
  10. Combine 1 cup confectioner's sugar with 2 Tbsp. water to form a thick glaze. Spread on top layer of cookie and sprinkle with nonpareils. 
  11. Once the glaze has "set" (about 10 minutes), cut into bars.


Enjoy with a glass of milk, a cup of coffee or tea.
THUMBS UP FOR MORE RECIPES LIKE THIS ONE!
Send us pictures of what you like to serve with the Raspberry Bars!
xoxo
Karen Grete and Heidi



Trivia:  This classic bar is believe to have been around since the 1700's.  If you go to Denmark, try one of these popular  raspberry bars at one of the local bakeries.

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!
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