Danishomelet Recipes
DANISH OMELET
This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often use slivered ham steak on top instead of the bacon or the streaky pork - just a bit less fat
Provided by Bergy
Categories Breakfast
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the Pork (bacon) until golden brown (crisp).
- Remove from fry pan.
- Pour off half the drippings.
- Mix flour with the milk until smooth.
- Add eggs, Salt& Pepper, Beat well.
- Pour egg mixture into the fry pan.
- Arrange the pork (bacon) and tomatoes on top of the egg mixture.
- Cook for about 10 min, lifting the edges to allow egg mixture to run underneath.
- Cook until the omelette is set but still moist on top.
- Sprinkle with chives& serve.
KARTOFLER (DANISH-STYLE POTATOES)
Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.
Provided by currybunny
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
- Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
- Add remaining ingredients. Cook for 5 minutes longer.
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- Smørrebrød. If there is one food that Denmark is famous for, it is their open-faced sandwiches. A smørrebrød is typically made with buttered rye bread topped with any combination of meats, cheeses, and garnishes.
- Kartofler. These caramelized potatoes are often used as a side dish for Christmas dinner. At one time, they were eaten only by the wealthy because butter and sugar were costly.
- Stegt flæsk med persillesovs. This dish is known as the “national dish of Denmark.” It is a simple and tasty combination of crispy pork, potatoes, and parsley sauce.
- Risalamande. This almond rice pudding is typically served after Christmas dinner. To make it, mix rice pudding with whipped cream, chopped almonds, and vanilla.
- Frikadeller. This savory pork meatball is a favorite in Denmark. It is often served with brown sauce, potatoes, and cabbage. Try the recipe.
- Flæskesteg. Try this recipe for roast pork.In Denmark, the dish is always made with the crispy pork rind intact. Try the recipe.
- Koldskål. The word Koldskål means “cold bowl.” This dish is traditionally a summer dessert that consists of cold buttermilk soup, biscuits, and fruit.
- Karbonader. These breaded pork patties are a popular dinner item in Danish cuisine. Try the recipe.
- Rødgrød med fløde. This traditional Danish food is a red berry pudding served for dessert with whipped cream. Soak the berries in sugar and water. Then heat the mixture up.
- Æblekage. Apple cake isn’t your average cake. Rather, this Danish food is similar to a trifle with layers of stewed apples, caramelized oats, and whipped cream.
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4.5/5 (54)Total Time 3 hrs 6 mins
- Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside.
- In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain.
- Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle; or in a mixer.
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK; don't stress about it.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
- Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise; this is just a guide, though you should try to get fairly close.
- Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it.
- Turn the dough 90°, so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle (approximately). Fold each side into the center; then fold one side over the other to make a rectangular packet about 6" x 10".
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- Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.
- Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won't completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)
- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
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