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Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860. It was based on the need to make use of natural products available on or near the family farm. As a result, a variety of brassicas, bread, fish, pork, and later potatoes, were eaten everywhere.
Composition. Danish pastry is made of yeast -leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. [3] A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. [4][5] If necessary, the dough ...
Jødekage: sugar cookie topped with egg wash and chopped almonds, sugar, and cinnamon [4] Flødekager. Profiterole with a moist cream or custard filling. Lagkage. Layer cake with alternating layers of cream, sponge cake, or jam. Gåsebryst. Marzipan-covered cream cake.
Rødgrød or rote Grütze was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German, or Low German. [3] [4] Semolina and sago are used in some family recipes; potato starch is today the standard choice to achieve a creamy to pudding-like starch gelatinization.
Potatoes, pork. Stegt flæsk (Danish: [ˈstekt ˈflesk]) is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs). The dish is sometimes translated as ' pork strips' or 'crisp fried pork slices'. [1][2] The pork belly or "breast" cut of a pig is used for stegt flæsk and the ...
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås "butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with commercial or homemade cold ...
Rullepølse. Rullepølse (Danish pronunciation: [ˈʁuləˌpʰølsə], rolled sausage) is a traditional Danish cold cut. A piece of pork belly – variants use beef flank or lamb – is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions, and in some variants, parsley. It is then rolled up and placed in ...
Denmark. Main ingredients. Mashed potatoes, butter, whole milk or cream, bacon, onions. Brændende kærlighed (English: Burning love) is a traditional Danish dish [1] consisting of mashed potatoes topped with bacon and onions, both fried. [2] [3] [4] The mashed potatoes might also be topped with parsley, [3] leek, or grated nutmeg.