Lentil Bolognese

So I found a very old draft I made for this post:

I’m Quite fascinated by this Meatless Monday idea. This is fourfold: The enviorment seems to like it, my wallet seems to like it, my scale could like it and it is a great excuse for me to test a whole new field of cooking.

I have some vegetarian recipes on my blog already. To be honest, the recipe that triggered this Meatless Fascination was the Indian wonder Aloo Mattar! This is truly a dinner that you can eat without feeling the lack of meat – and now I’m going to find more of those dinner opportunities.

A lot has happened since then and I like the story these old drafts tell about me. I just love the idea that every human being has a life story to tell that is just as detailed and filled with memories, experiences, opinions and beliefs as my own. This is probably why I love the internet so much – especially youtube. It’s a little glimpse into someones life. It’s fascinating. I feel like whenever I remind myself that everyone else is as complex a human being as myself I just develop greater tolerance for people who are different than me. Do any of you feel the same way?

About the bolognese: I actually never got to make it back then – but since going vegan I just had to try it. So this Tuesday, when I was actually supposed to study for my final exam, I decided trying a new recipe was a perfect way to procrastinate. And I must say it ended up being a very fruitful procrastination session. Cause this bolognese is GOOD.Lentil Bolognese Continue reading “Lentil Bolognese”

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BIRTHDAY SPECIAL! Repost: Danish classics: Swedish sausage dish! A Family Recipe!

Okay, this is called “Pineapple in own juice” in Denmark – it means what I’m about to write is a teeny tiny bit self-centered, and I’m not supposed to be doing this.. But HOORAY!!! Yesterday, StarWars Day, was my 25th Birthday! Aren’t birthdays amazing?? I think they are the best! I know – I’m not supposed to really care anymore, I’m supposed to grow up and just have moderate fun. But I don’t care. For me this is a big deal. This is a quater of a freaking century. Wow! It’s magnificent, it’s wonderful, it’s… kinda old.. Oh, don’t even go there – stay in the happy place! It AWESOME!! Tell me, how do you feel about Birthdays? When did you stop caring that much? When did you start feeling old?? Or are you just as much of a child as me??

Well – since I love my birthday so much I decided to repost my birthday meal – Swedish Sausage Dish! I had this for my Birthday from age 3 through 14 – and it was awesome! This year I traded it for Pulled Pork and Coleslaw burgers – all of which was store bought and ready-made. Yeah, mamma ain’t cooking for me no more – but Husband made pancakes for dessert – with Nutella. Wow. I see why I love my birthday. Because I love the food 🙂 What food do you get on your Birthday?

So, here you have the old post – actually one of the very first posts on my blog – my present to you. And it’s totally fine that you didn’t get me anything 😉

This is all me - but it's okay . it's my Birthday :p
This is all me – but it’s okay. It’s my Birthday :p

Oct. 25, 2015: So, I’m Danish. That has not been shown too much on the blog so far. But that’s about to change. Once a week we have an “old classics” night where my husband gets to choose a classic meal for dinner. This is to prevent him from hating all my kitchen experiments. This is one of those classics, and we  always keep a box or 4 in our freezer, just in case.

This one is truly a original recipe. In danish it’s called “Swedish Sausage Dish”. I don’t even know if it’s Swedish or anything, but the recipe I’m using is from my mother, and it’s impossible to find this recipe anywhere on the internet – beside the one I have uploaded. All the other “original” recipes calls for heavy cream and tomato puree and potatoes. this family recipe calls for whole milk, canned tomatoes and spaghetti! And then I did some healthifying with some oven baked potatoes and skimmed milk.

This recipe was my favorite meal when I was a kid. It was my regular birthday meal and I loved it! And it is so very simple and child friendly – you won’t believe it!

Swedish sausage dish

Continue reading “BIRTHDAY SPECIAL! Repost: Danish classics: Swedish sausage dish! A Family Recipe!”

Meatball № 4 – American Style

I think it’s time to make meatballs my signature dish! It all started with my Danish Pork-Patties. The classic! But then I got hot for more meatball-mania so I had to try making chicken patties – awesome they were! And as if that shouldn’t be enough I have my two Falafel recipes! It is safe to say I am totally in love with this concept of incredible food that is minced, mixed and scooped into meatballs! Or chickpea balls or whatever! Call them patties, call them balls – I will eat them for sure!

And now my life long search for great balls have let me to the COW! I am going to explore the beef based meatballs that we don’t eat in Denmark – at least not traditionally! Traditionally Danes eat ground beef af hamburgers! We make a beef and then we fry it and est it with brown gravy and potatoes! But that will soon be changing if I am the woman in charge. Well, who am I kidding, I’m not in charge at all! But a woman can dream, right?

For my first beef-based experiment I will be making meatballs: AMERICAN STYLE! ..Nope, that is not as authentic as it sounds. That is just my way of showing you how I see America: In a meatball!

With all the cooking shows and blogs I have laid eyes on there are three things that I know for sure that Americans love and need: BBQ sauce, Parmigiano-Reggiano and Parsley! I mean – every time! In any American recipe one of these will occur! I promise! Well, at least 95%! Continue reading “Meatball № 4 – American Style”

Smoothies! a Combination Collection!

I like Smoothies and Milkshakes! Well, who doesn’t?? This post is simply an ongoing collection of my favorite combinations.

With all the combinations you should adjust the liquid amount to your liking. I like a smoothie to be a little on the thin side but sometimes a smoothie that can be eaten with a spoon is all you need!


Continue reading “Smoothies! a Combination Collection!”

Meatball № 2: Ground Chicken!

Now it’s time again. It’s time for another recipe with ground meats. I just love it when any kind of meat has been cut up into bits. It’s like – everything tastes amazing when you don’t really know if its heads or tails!

Yeah – I know it sounds rather unsettling, but it’s true. And for that reason, and the fact that apparently we should cut down on red meats, I decided to experiment with chicken patties. I already uploaded a recipe for the very old fashioned pork-patties that is almost the national dish here in Denmark.

The ground principle of this recipe is completely the same as the pork-patties. But because I find chicken to be that much more bland in flavor I decided to add a good amount of dried basil. I guess one could leave that out or experiment with different kinds of seasonings. But I won’t – for now.

Continue reading “Meatball № 2: Ground Chicken!”

Kringle! The Danish Pretzel – a sugar/butter filled dough adventure!

There is no good way to translate this baked good. According to Google Translate, it is called a Pretzel. But it is NOT! As far as I am aware, a pretzel is a dry salty cracker-like thing. This is only called by the same name because you have the option to shape this goodness just like a pretzel.

This should be called a “Kringle” instead. Cause that is the Danish name. And a Kringle is my all time favorite cake. It has a yeast based dough and is filled with a sugar/butter remonce and shredded apples. It is DIVINE!Kringle

Ingredients:

For the Dough
2 dl milk.
2 pck yeast
600 g flour
200 g margarine (room temperature)
2 spsk sugar
1 tsp salt
2 eggsIngredients for Kringle

For the Remonce and filling
200 g butter (room temperature)
200 g sugar
2 spsk flour

3 apples
60 g Raisins
1½ tsp Cinnamon

For garnish
Sugar and almonds (optional)Ingredients for remonce and filling

Instructions:

  1. Heat up the milk to a pinky-temperature to dissolve the yeast.
  2. Now add the rest of the dough-ingredients and combine.Dough for Kringle
  3. Let the dough rise to double the size (about 20 minutes)
  4. While waiting combine the butter, flour and sugar for the remonce and shred the apples.
  5. Split the dough in 3 equals for 3 rods of Kringle
  6. Roll every dough into a 15 cm x 40 cm rectangular (Adjust so it fits your baking sheet, mine was 38 cm so I went for 40) (6×15 inches)
  7. Down the middle of this dough you put a third of the remonce and apple, raisins and cinnamon.How to make Kringle
  8. Fold the ends in and then the sides, close with your fingertips.
  9. Place on a baking sheet to raise for 20 minutes.
  10. Brush with egg and sprinkle with sugar, and if you want it chopped almonds.
  11. Bake for 15 minutes at 220° C /425° FKringle in the oven

This is a very easy cake to make in my opinion. The dough is easy to work with, and if you make sure the butter is at room temperature, you will have no problem what so ever. But it does take a few pictures to understand this recipe, so I have made a bunch of those to help you baking this, and I hope that will be helpful.

Now, about the yeast – you should feel free to use your dry-packaged yeast if that is what is normal in your country. I have heard that one 50 gram package of yeast in Denmark is equivalent to the 12 grams of dry yeast you get elsewhere. But as long as you use 2 packages, I don’t think it will make a huge difference as long as you allow the dough to rise to double size.

Calories (Oh no)

Now, when I eat cake, I don’t want to think about the calories, but the fact is: Cake is not healthy – not at all. There is about 290 calories pr 100 grams of baked Kringle when you follow this recipe, and that quickly adds up. In my Kringle, 100 gram was a slice of 2,5 inches so maybe you shouldn’t have two pieces at a time. OR maybe you should – cause this thing is worth the calories. I promise! And who knows – maybe I’ll go for a run tomorrow – or maybe I won’t. I’m still gonna have my cake.

Danish Classics: Pork-Patties. Meatball № 1!

I will have you know one thing about me: I absolutely love my minced meat! And one thing I love even more is traditional Danish Cuisine. Combine the two and you are bound to try this recipe. It is pork-patties! Like pork-meatballs.

These are so good. Traditionally, we eat them with plain boiled potatoes and brown gravy. And the next day they will be perfect on a slice of rye bread! For a more modern attempt to get kids to like this, it can be served with pasta and marinarasauce – and of course as a very Danish kind of fastfood – in a burger with pickled red cabbage.

Yeah – we have about around and close to a hundred different ways to eat this gastronomical wonderchild, but the recipe is always very similar – and it is impossible to screw this one up.

Pork Meatballs Continue reading “Danish Classics: Pork-Patties. Meatball № 1!”

Frozen Yogurt

This is the time for Frozen Yogurt – right? Well this morning we build a snowman and then we stayed in being warm and fuzzy. Yeah, I’ll admit it is not really the season for Frozen Yogurt, but I wanted to start testing recipes early this year, so I would have the perfect recipe on the day that summer arrives!

Frozen yogurtNow I have always liked lemon in everything. I love the Tart au Citron – the french lemon tart with meringue, Lemon curd goes well with basically everything and I could continue.

This is a work in progress I will tell you!

But that also means I will update this post with new fine-tuning and exiting flavor combinations all the time up until we get bare-foot weather in Denmark! And that can be a while!

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Old Classics: Rice taffel

Today I am going to share with you one of my childhood favorites! Rice Taffel. According to Google translate a Taffel is “Banquet” or “Royal Table”. Contrary to this translation, this is very easy and down to earth food, that is perfect for a dinner party in the 90’s. The “Taffel” is simply referring to the many many different toppings that can be eaten with this – but you will understand much better when you read the recipe.

So it is a little retro – but that doesn’t mean the taste is bad – does it? Well I like it! And for that reason I am going to share this with you – cause you will like it too!

Rice Taffel

Continue reading “Old Classics: Rice taffel”