The Italian Salad is called Italiensk Salat in Danish. The topping is used for various open-face sandwiches such as ham or salami. The Italian Salad is similar to remoulade and used on open-face sandwiches.It is a great alternative topping for folks that don't like pickles or beets on their open face sandwiches. Plus, it is super easy to make! Ingredients:
1 cup of mayonnaise
1/3 cup of pasta
1/3 cup of cooked peas
1/3 cup of cooked carrots
1/3 cup of cooked white asparagus
1 teaspoon of brown mustard
Kitchen Utensils
measuring cup
bowl
spoon
Instructions: Mix in a bowl all of the ingredients. It's that easy! Then, have it on your open-face sandwich.
We hope you enjoyed our Scandinavian recipe. Please check out our other postings including and subscribe to our blog!
Remoulade (reh-moo-lahd) is a classic
French sauce. Remoulade sauce is found all over the world in many
dishes such as in Louisiana, Germany and Scandinavian countries. There
are as many versions of this rich mayonnaise base rémoulade as there are
cooks who make it.
Remoulade sauce is a
condiment meant to enhance flavorful dishes such seafood and meat dishes. In Denmark,
the rémoulade sauce is used on fish, hot dogs and on open-face
sandwiches including roast beef sandwich. Our version is a Danish
family recipe that is simple to make from scratch.
Learning how to make a rémoulade sauce from scratch is a quick and easy process that results in endless variation possibilities. All remoulades are
based on either oil or mayonnaise. Some folks make it similar to a tartar sauce and use a yellow mustard for the distinct yellow color. Other people use garlic,
paprika and Cajun seasonings. However, alot of folks have their own “secret
recipe” for this sauce. Because there are so many options feel free to play with the proportions to make it suit your taste!
See Karen Grete preparing the Danish rémoulade sauce
on our YouTube video
Our YouTube video has a very simple recipe to make. Below is one more recipe for you to pick from too. As we mentioned earlier that there are so many ways to make it taste good. Main Ingredients:
1 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon of a white onion
1 tablespoon parsley
1 tablespoon of capers
dash of curry to taste
Below these ingredients are optional too
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped celery
1 teaspoon paprika
1/4 teaspoon fresh ground black pepper to taste
Kitchen Utensils:
mixing bowl or electric mixer
a whisk
cutting board
cutting knife
mixing spoon
Directions:
Mince onion, parsley and capers. Be careful not to mince too much which will make them too watery.
Place 1 cup of mayonnaise, 1 tbsp. of mustard, 1 tbsp. of fresh lemon
juice, and 1 tsp. of Worcestershire sauce in a
medium mixing bowl. Add the remaining ingredients and whisk everything together in the bowl.
Cover and chill 1 hour. Rémoulade sauce is
better if left for a few hours to let the flavors meld. which will allow the flavors to blend and intensify.
Keep
refrigerated. Will keep for several days in an airtight container in the refrigerator.
Be sure to check out our variety of Danish smorrebrod sandwiches both on our YouTube channel & Blog
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!
Danish pancakes is a special treat and it is served as a dessert. The Danish pancakes seem to be a little sweeter than crepes. This delicious dessert will impress your family and friends for sure. Your guests will be buzzing in anticipation to have the Danish pancake for dessert.
Danish pancakes are very easy to make. Most of the ingredients you probably already have in your kitchen. It does take a little time because you want to make at least two large pancakes for each person to enjoy. The pancakes are made one at a time in a large skillet similar to making crepes. Ingredients:
1 cup of all-purpose flour
2 teaspoons of sugar
a pinch of salt
2 eggs
2 cups of milk
European butter for frying
grated lemon peel
optional filling for the pancakes such as sugar, fresh fruit, or preserves
Cooking Utensils:
awhisk or afork
small bowl
spatula
grater
a large non-stick frying pan
measuring cups
measuring spoons
Directions:
Add all ingredients (except butter) into the bowl. Mix well until all clumps are gone.
Let the batter sit in a large measuring cup for 20 to 30 minutes.
Now you are ready to start frying pancakes! Add a bit of butter to a non-stick skillet and heat until medium warm.
Tilt the pan approx 90 degrees and pour batter from the top. The
batter will, run down and fill the pan from rim to rim. You can also pour the batter in
the middle of the pan and quickly make circling motions to distribute
the batter all over the pan. The goal is to have as thin a batter layer
as possible.
Cook until the pancake is a bit stiff. Before you flip the pancake be sure the pancake is firm on the edges.
When ready flip over the pancake. You will see it is nice and golden brown.Cook the other side for
another 1 minute. The pancake should be light brown on both sides.
When ready, remove the Danish pancake from the frying pan.
Repeat the steps until you have used up all of the batter.
The smell of danske pandekager
on the pan is sure to attract everyone in the neighborhood.
Danske
pandekager can be eaten in many ways. Usually there is a large stack of pancakes on a serving dish for everyone to share. We usually pass around the serving dish so at least each person has one or even two on their plate.
The traditional
way is to eat Danish pancakes is to drizzle sugar or marmelade in the center of the pancake. Then roll up the pancake into a roll.
If you have fresh fruit either strawberries
or raspberries
are wonderful to serve with the Danish pancakes on the side.
In Denmark, pandekager are normally
served at kaffetid (coffee hour) at 3 p.m. Formally we usually have coffee or tea with the pancakes. If we have guests, we serve the pancakes on our Royal Copenhagen China and our Georg Jensen silverware.
We hope you enjoyed our Scandinavian recipe. Please check out our other postings including and subscribe to our blog!
One of my memories of my grandmother "mormor", was to watch her cook in the kitchen. You could see how happy she was to prepare a dish for our family. Sometimes she prepared a salad with the meal. Crucial for a tasty salad is a good dressing! The salad would have her Creamy Danish Salad Dressing.
I would like to introduce to you how to make this Creamy Danish Salad Dressing. This is very simple to make with just a few ingredients.....probably ingredients that you already have! There is a chance you already have the ingredients in your kitchen. If not, for a few dollars you could make a salad dressing that tastes delicious just plain lettuce or any good quality salad mix.
Ingredients
1 lemon
2 tablespoons cider vinegar
1- 2 tablespoons of sugar
2 tablespoons cream
salt and pepper
dill (optional)
Kitchen Utensils
bowl
measuring spoons
a whisk
citrus juicer or squeezer
Instruction: Whisk the vinegar, sugar and cream together
until it thickens. Season with salt and pepper and place the dressing in
the fridge. First Step Squeeze a lemon into a bowl Second Step Add vinegar, cream and sugar into the same bowl. Whisk the mixture until light and fluffy. If you like the dressing sweeter, you can add more sugar to taste. Also, salt and pepper is optional too
If you like the salad dressing a little sweeter, you can add a little more to taste. Third Step
Put the dressing for 10 minutes in the refrigerator to allow it to thicken slightly. Preparing the Salad: Wash and clean the lettuce. Tear into bite-size pieces. Drizzle the dressing over the salad. If you like to have a mixed salad, this creamy Danish salad dressing tastes great on it too.
Just drizzle, toss and serve! You'll get the wink and a nod from your family and friends that they are enjoying the salad dressing.
We hope you enjoyed our Scandinavian recipe. Please check out our other postings including and subscribe to our blog!
When I was growing up my mother used to make Kale Soup then have Danish pancakes for dessert. As children we used to cling to our mother while constantly asking when the pandekager were done. Years later, if there is one thing our family still loves to eat is danske pandekager or Danish Pancakes.
Danish pancakes
are very similar to crepes. However, traditional Danish pancakes are served as a dessert. Also, it appears that the Danish pancakes are bigger in size than the crepesand possibly a little sweeter too.
Ingredients:
1 cup of all-purpose flour
2 teaspoons of sugar
a pinch of salt
2 eggs
2 cups of milk
European butter for frying
grated lemon peel
optional filling for the pancakes such as sugar, fruit or nutella
See our YouTube video to see how we made the Danish pancakes too!
Cooking Utensils:
awhisk or afork
small bowl
spatula
grater
a large non-stick frying pan
measuring cups
measuring spoons
Directions:
Add all ingredients (except butter) into the bowl. Mix well until all clumps are gone.
Let the batter sit in a large measuring cup for 20 to 30 minutes.
Now you are ready to start frying pancakes! Add a bit of butter to a non-stick skillet and heat until medium warm.
Tilt the pan approx 90 degrees and pour batter from the top. The
batter will, run down and fill the pan from rim to rim. You can also pour the batter in
the middle of the pan and quickly make circling motions to distribute
the batter all over the pan. The goal is to have as thin a batter layer
as possible.
Cook until the pancake is a bit stiff. Before you flip the pancake be sure the pancake is firm on the edges.
When ready flip over the pancake. You will see it is nice and golden brown.Cook the other side for
another 1 minute. The pancake should be light brown on both sides.
When ready, remove the Danish pancake from the frying pan.
Repeat the steps until you have used up all of the batter.
The smell of danske pandekager
on the pan is sure to attract everyone in the neighborhood.
In Denmark, pandekager are normally
served at kaffetid (coffee hour) at 3 p.m. Formally we usually have coffee or tea with the pancakes. If we have guests, we serve the pancakes on our Royal Copenhagen China and our Georg Jensen silverware. Danske
pandekager can be eaten in many ways. The traditional
way is to eat Danish pancakes is to drizzle sugar or marmelade in the center of the pancake. Then roll up the pancake into a roll. My favorite way, albeit the
messiest way is with vanilla ice cream and home made fruit sauce. Please see our blog and YouTube video (below) on how to make home made fruit sauce too!
A more modern way to eat Danish pancakes is with bananas and Nutella (Chocolate
hazelnut spread). We never had Nutella with our pancakes growing up in Denmark. It is probably the last 10 or 15 years that eating Danish pancakes with Nutella is a popular choice too.
Filling ideas:
fresh fruit - cut up strawberry's, bananas, blueberries, raspberries, etc
