Are you tired of drinking plain water or having trouble hitting your eight glasses of water everyday? Try this fun
recipe to make refreshing, zero-calorie cucumber lemon water with a hint of mint! What is terrific with this drink is that you can personalize to taste. The more slices of either cucumber or lemon you have in the pitcher the stronger it will taste. Also, the longer you leave both in the pitcher the taste will be stronger too. To start you might just want to have 2-3 slices of both the cucumber and lemon. Then, keep adding if you like the water to be a little stronger.
Click on our YouTube video
Ingredients
1 medium cucumber, scrubbed well
Lemon/Lime, (optional)
Warm water
Kitchen Utensils
kitchen knife
cutting board
pitcher of water(tap or mineral water)
Instructions Trim and discard ends of both the cucumber and the lemon. Cut both the cucumber and lemon into into thin slices. You will probably only need half a cucumber for the pitcher of water. It really depends on the size of pitcher you like. Fill a pitcher up of either tap water or your favorite mineral water. Combine cucumber
and water in large pitcher; steep for 1 hour, and serve over ice. Many times I like to go to the grocery store and pick up my favorite Norwegian water. Now you are ready to serve with ice! For a stronger taste, let the water sit in your refrigerator for an hour prior to serving. Many times I like to add mint leaves either right into the pitcher of cucumber and lemon water or in the glass. Mint
makes the drink even more cooling and refreshing. Other alternatives is to add fresh berries or orange slices too! Enjoy!
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Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
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The Danish Ham with the Danish Italian Salad is a very nice sandwich to have during the summer time! Really enjoy having for lunch cold ham with a cool topping on the rye bread during the hot summer months. Hope you enjoy the sandwich as much as I do.
Danish Italian Salad (Italiensk Salat) First step is to make the italiensk salat. The good news is that it is super easy to make. Check out our recent posting on how to make the delicious topping! Italian Salad Recipe
Next step is to make the sandwich!
Ingredients:
1 piece of rye bread
European style butter
1 table spoon of Danish Italian Salad (Italiensk Salat)
Danish ham (not smoked)
alfalfa sprouts or cress
When you are ready to
sit down to have smørrebrød, the first thing to do is butter a pice of
dark
Danish rye bread. Then, place two or three slices of ham. Top off the ham with a nice spoonful of Danish Italian Salad. If you like alfalfa sprouts or cress then sprinkle it on top of the Italian Salad. It is that simple to make! We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer.
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These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
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!
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.
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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.
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