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Monday, August 10, 2015

How to make Danish Kringle - A delicious Danish pastry


Over the years a variety of Danish pastries were developed and became known as wienerbrød in Denmark.   One of the wienerbrød we are making today is the Danish Kringle.  This Danish Kringle is a butter-layered Danish pastry shaped like a pretzel made from a yeast dough and filled with a marzipan mixture.  However, the Danish Kringle can be made of different types of dough too.  

Kringle has a long history in Denmark. It became popular to serve the Danish Kringle during birthdays.  Growing up in Denmark our family always has Danish Kringle during special events such as birthdays too.  Birthday celebrations included homemade hot chocolate served in a Royal Copenhagen chocolate pot and whipped cream in a pretty bowl too.  We would enjoy homemade rolls with butter too. A little later slice of Danish Kringle.  Then finally we would have the Danish birthday cake with lit with candles and sing happy birthday.  Because the Kringle was a must during birthday celebrations, you can only imagine how special the Danish pasty was for us.
Besides Kringle being popular in Denmark it is know in other countries as
*in Swedish as Kringla / Kringlar
*in Norwegian as Kringle / kringler
*in Icelandic as Kringla / Kringlur
*in Faroese as Kringla / Kringlur
*in Finnish as Rinkeli

Below is an easy version to make the Danish Kringle.
See Karen Grete preparing the Danish Kringle on our YouTube video
Dough Ingredients:
  • 3 1/2 cups flour
  • 12 oz butter
  • 2/3 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 2 eggs
  • 1 tblsp bread machine yeast
  • 1 tsp cardamom
  • 1/2 tsp salt
  • 1 tsp vanilla extract
 
Filling Ingredients:
  • 3/4 cup sugar
  • 8  tbsp butter
  • 8 oz. almond paste
Topping Ingredients:
  • 2 tblsp pearl sugar mixed
  • 2 tblsp chopped almonds
Instruction:
  1. Dissolve yeast in milk. Heat up the heavy cream to approx. 100F and add it to the yeast mixture. Leave it for 5-10 min.
  2. Add eggs and  sugar in the bowl. Mix it up and add, vanilla extract, cardamom, salt and mix it up. Next add milk and yeast mixture and mix it.
  3. Add 1/2 of the flour and mix it well before you add approx. 1/2 of the remaining flour and mix it for a couple of minutes.  Pour flour on the table and mix the dough by hand. Cover it up with plastic wrap on a plate and leave it to rise for about 1 hours.
  4. Take the butter and sprinkle it with a little of the remaining flour and roll it out with a rolling pin and/or mix it by hand. 
  5. In the meantime mix the following for the filling, sugar, butter and marzipan in a bowl.
  6. Roll out the dough in a circle on a floured surface and place the butter in the center.  Cover up the butter with the dough and roll it out.  Fold it up and roll it out approx. 3 times.
  7. Roll out the dough approx.30" long and approx. 8" wide and place the filling in the center. Cover the filling with the dough, seal it well and shape the kringle. 
  8. Place the kringle on the baking sheet which has been sprayed with oil and sprinkled with flour.  Leave it to rise for approx. 1 hour. 
  9. Topping for the kringle is 1 egg mixed w/ 1 tbls. milk.  Brush it on the dough and finally sprinkle it with the chopped almond and sugar mixture.
  10. Bake the kringle in the oven for approx. 35-45 min. at 400F.
 
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ 



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Wednesday, August 5, 2015

Fiskefilet - How to make Danish Fish Fillet

Growing up on Møn we were spoiled with so many things.  We enjoyed the summers going to the sandy beaches, swimming in the ocean and having fresh fish for lunch. Our fish fillet recipe is just like the way my mom made it when growing up on Møn.

This fried fish fillet recipe is so easy, fast and very versatile.  The fish fillet turns out very crispy, which is the way I like. We enjoy the fish fillet with our favorite vegetables for dinner. Then the next day, we serve an open faced sandwich with the fish for lunch.  

 
See Karen Grete preparing the Danish Fish Fillet recipe
Ingredients:
  • 2 pieces of fresh fish fillets (halibut, tilapia, cod or other white fish fillet)
  • 1 egg, whipped
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup bread crumbs
  • oil and butter for frying
  • salt and pepper
  • lemon slices
Instruction:
  1. Add salt to flour and breadcrumbs as well as pepper according to taste.
  2. Dip the fish fillets in milk, flour, whipped egg and finally in the breadcrumbs.
  3. Add oil and butter to the frying pan.   
  4. Add the fish fillets and fry them at medium heat. Fry the fillets for approx. 2-3 minutes on each side (according to the thickness of the fillets) and till golden brown. 
  5. Serve the fillets with remoulade sauce, lemon slices and capers.
 
Please see me making remoulade sauce 
in our a video.
Add your choice of vegetables and/or bread. We like to have summer potatoes and fresh asparagus. Season to taste with salt and pepper

We hope you enjoy our fish fillet recipe.  You will probably not have any leftovers.  Your picky eaters will be pleasantly surprised!  See our open faced sandwich with fish video too!


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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Sunday, July 26, 2015

Flatbraud - How to Make Icelandic Rye Flatbread

Flatbread (flatkökur or flatbarud in Icelandic or pottbraud) is the oldest type of Icelandic bread. The tradition of baking flatbread in Iceland dates back to the settlement in 874 AD. Flatbread is especially popular in Iceland during the mid-winter festivals called Thorrablot during the month of Thorri, which are held in Iceland during January and February.  The Thorrablot begins with Husband's Day and ends on Woman's Day.

The Flatbred can be bought in every grocery store in Iceland, and it is most often served with butter, smoked lamb, smoked salmon or trout.

 See Karen Grete preparing the Icelandic Rye Flatbread
in our YouTube video
The ingredients for the flatbread are:
  • 1 1/2 cup rye flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/8 cup boiling water
Instruction:
  1. Combine and mix together the following, rye flour, salt, baking powder, and gradually add the boiling water. 
  2. Knead the dough firmly to a smooth ball without cracks and does not stick to the counter. 
  3. Roll out the dough till approx. 2 mm thick. Place a plate on the dough and cut it out to round cakes.  
  4. In order to prevent air bubbles to form on the flatbread you pierce it with a fork.
  5. Heat a hotplate or frying pan (without any oil or butter) and bake each cake at a very high temperature until there are black spots on the side, which is facing down.  Then flip it and bake it on the other side, till it also has black spots.
  6. Quickly dip the flatbreads into lukewarm water.
  7. Stack them under a damp cloth to prevent them from drying out.
Enjoy the flatbread with your favorite topping.  We served the flatbread as appetizers with smoked salmon and capers.

 
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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Tuesday, July 14, 2015

Onion Flower - Blomsterskaaret løg - A DIY to make beautiful blooming onions

 In Denmark, we eat a lot of onions and like to serve them with either fish or meat.  Here we show you several different ways to make blooming onions to serve either for an appetizer or with your dinner. Plus it is fun watching the onion open up like a flower while it is baking.  In our video we pull out the baking pan several times so you can see the onion slowly open up.

We love making these blooming onions for parties too. Blooming onions are easy to make in the oven so it is a perfect party appetizer to serve.  The blooming onions are so pretty that it is a topic of discussion at our parties. 
 
Impress your family and friends with these onions delicious slices with your favorite party dip.
See Karen Grete preparing the onion flower 
on our YouTube video

Ingredients
  • 1 small red onion
  • 1 large red onion
  • 3 tblsp olive oil
  • 2 tblsp balsamic vinegar
  • For decorations: capers and chopped parsley
Instruction:
  1. Cut the onion in quarters down to the root, but not through the root, and cut each quarter again. The onion should be cut into 8 wedges attached to the bottom.
  2. Place the onions in a bowl and toss them with balsamic vinegar and olive oil.  Spray a baking pan with oil and place the onions in it with enough space between the onions, so they can open up.
  3. Cover the pan with foil, and bake the onions at approx. 420F for 25-45 min (depending on the size of the onions) until the onions open up and are tender.  The last 10 min. you may leave the pan uncovered in the oven.
  4. Before serving the onions, sprinkle them with either capers or chopped parsley.
  5. Use the onions either for decorations or serve them with your favorite dipping sauce as an appetizer.
  
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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Sunday, July 12, 2015

Danish Cinnamon Bread - Kanelbroed

Baking Danish Cinnamon bread on a Sunday morning just makes the house smell good.  We always enjoy eating the delicious freshly baked cinnamon bread for breakfast or during the day.  Plus we spread on some butter and eat it with a cup of coffee.  Biting into a slice of baked bread is crunchy on the outside and soft and sweet in the middle, and then there is plenty of icing on top.  The bread usually does not last long on the weekend. But that is ok! I am happy to make it the following weekend!
See Karen Grete make this 
delicious cinnamon bread
Ingredients:
  • 1 cup milk 
  • 4 tbsp butter
  • 1 pkg yeast
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 - 2 1/2 cups flour
  • 1/2 tsp cardamom
  • 1 tsp cinnamon
Filling:
  • 8 tbsp soft butter
  • 1 tbsp cinnamon
  • 1/3 cup sugar
Icing:
  • 1/4 cup boiling water
  • 1 3/4 cup confectionary sugar
Kitchen Utensils
  • 1 loaf pan
  • Mixer
  • Knife
  • Rolling pin
  • Saucepan
Instruction:
Add some of the milk and the butter to melt in a pan on the stove. Remove it from the stove and add the cold milk till finger warm.  Then add the yeast and stir well to get it dissolved. 
Mix the flour with the spices, sugar and salt.  Add the remaining milk as well as the egg to the yeast mixture and add 2/3 of the flour mixture. Stir it into a uniform dough, and knead the dough by hand or in a mixer. Finally Knead it with the remaining flour on a floured surface. Let the dough rise in a warm place covered with a cloth for approx. 30 minutes.
Filling: Mix the sugar with cinnamon and stir in the soft butter.
Roll out the dough on a floured surface to approx. 1F long and 1/2F wide. Spread the cinnamon/butter mixture on the dough. Roll it up and seal the seam of the log gently with your fingers. Place the bread in a buttered/floured pan, cover it with a towel, and let it rise till double in size.
Slice the top of the bread and place it in the oven at 400F. Let it bake for approx. 25-30 minutes. 

Take the bread out of the oven and tap it on the bottom. If it sounds hollow, it is finished baking.
Leave the bread in the pan for approx. 5 min. and then let it cool down on a rack.   Let cool completely before slicing, or the bread will fall apart.

Stir the powdered sugar with a little water to a glaze and pour it over the bread.  

Finally slice the bread and spread it with butter.

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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Sunday, June 28, 2015

Mørbradgryde - mørbradbøffer med løg og svampe - Pork Tenderloin in a Mushroom Onion Cream Sauce

Pork tenderloin is a popular cut of pork, and it is with a good reason. The meat is both tender and lean. You can cut it into steaks or make a roast or grill the whole tenderloin in a pan or in the oven. 

Traditionally, pork tenderloin is cut into steaks and served with fried onions, cream sauce, mushrooms and potatoes. Below is a recipe that is a classic Danish dish with a different spin on a pork tenderloin dinner. The Pork Tenderloin is cut into steaks, and served with a delicious onion, leek, and mushroom cream gravy.
 See Karen Grete prepares this delicious 
pork dinner on our YouTube channel.

Ingredients:

  • 1 pork tenderloin
  • 1 large onion, sliced
  • 1 leek, sliced
  • 1 pound mushrooms, sliced
  • 1/2 lb oyster mushroom - optional
  • 1-2 tbsp butter                              
  • Salt and pepper
  • paprika
  • 1 tsp. mustard -optional
  • 1/2 cup heavy cream
  • 1/2 cup beef or chicken stock
  • Serve with rice or cooked or mashed potatoes
  • Sprinkle with chopped parsley

Instruction:

  1. Peal the potatoes and boil them till tender.
  2. Chop parsley finely.
  3. Remove fat and tendons from the pork tenderloin, and cut in into approx. 1 inch thick slices.
  4. Peel and chop the onion. 
  5. Slice the leek.
  6. Clean the mushrooms and cut them in quarters.
  7. Fry onions and leek in the butter for a couple of minutes before you add the mushrooms. Remove everything from the pan, and fry the pork tenderloin steaks. Sprinkle the pork with salt, pepper and paprika.  Return the onion, leek and mushroom mixture to the pan, and finally add the beef bouillon cube and the heavy cream. Optional add mustard.
  8. Do not overcook the tenderloin, or it will dry out. It should only be cooked till all the pink is gone.
  9. Let the meat sit in the mixture for several minutes to warm up again before you serve it.
We hope you enjoy this delicious dinner. Let us know what you think in the comment section if you try this recipe. As well a couple of other ways to serve the pork tenderloin steak is with fried  onions on rye bread as an open-faced sandwich.
 
We served this pork tenderloin dinner on a Royal Copenhagen dinner plate.  The pattern is Blue Flower Curve.
Upcoming recipes:
We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too.  Be sure to check out our selection of smørrebrød  and pork recipes to see the variety of possibilities.  
   
See our additional Scandinavian recipes recipes including
*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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Thursday, June 25, 2015

Danish Wholegrain Rye Bread- Fuldkornsrugbrød

In Denmark, we eat dark sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at least once a day.  I grew up eating rye bread with our sandwiches every day for lunch. 

There are different variations of sourdough rye bread.  The following wholegrain rye bread recipe is a sourdough rye bread.  This recipe is fast and easy to make.  To give the bread extra flavor I sprinkled sunflower. I like the added extra flavor of sunflower seeds.  However, the sunflower seeds are optional too.

Below is my recipe of the Danish Wholegrain Rye Bread.
 See Karen Grete prepare this delicious 
Danish Wholegrain Rye Bread on our YouTube video

Ingredients:
Makes 1 bread
  • 2 cups  water
  • 1 cup wholewheat flour
  • 1 cup  rye flour
  • 1 cup chopped rye kernels
  • 1/2 cup sourdough
  • 1/2 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1 pkg yeast
  • 1 tbsp dark molasses
  • 1 tsp salt
Directions:
  1. Put the sunflower, flax seeds and rye kernels into a pot.  Add enough water to cover the mixture. Boil the mixture for approx. 5 min or until the grains are soft. 
  2. After the mixture has been cooking for 5 minutes, pour it into the mixing bowl, and let it cool down a little.  Add the rest of cold water into the mixture as it is cooling down.
  3. As soon as the mixture is finger warm add the salt, molasses, and 1 cup of the flour. Then mix the mixture.
  4. Next add 1/2 cup sourdough and 1 pkg of yeast into the bowl and mix it again.
  5. Finally add the last 1 cup of flour.  If it is too wet add a little more flour, so it can keep its shape. Mix the mixture for about 5 to 10 minutes.
  6. Spray the baking pan with oil and sprinkle with flour. 
  7. Pour in the dough and let it rise for 1-2 hours. 
  8. After the bread has risen slice the bread across. 
  9. Brush the bread with cold water and sprinkle it with sunflower seeds.  
  10. Bake the bread in the oven for approx. 1 hour 15 min at a degree of 375F.
  11. Take the bread out of the oven, remove it from the form and place it on a rack to cool down before you put it in a plastic bag or a bread box.
 
You might want to wait till the next day before you slice the bread.
As you can see in our YouTube video that I enjoyed the bread with just butter.  That is how good this recipe is!  Of course if you like to have a simple sandwich just with cold cuts or a delicious smørrebrød this bread is great for this too.  Be sure to check out our selection of smørrebrød to see the variety of possibilities.

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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