Danish Kartoffel Salat / Potato Salad

Kartoffel Salat/ Potato Salad:
Ingredients for two to three persons:

Preperation time: 25mins.
Time til ready about 1h 30mins.
500g of the finest small potatoes you can find, preferredly from your own back yard, but a bag of chalottes will do.
1 dusk of Purl√łg ( dont know what it is called here and you cant find it anywhere so just forget it or use )
Dill, also preferredly from you garden, but again you can find it in all supermarkets.
125g of Creme Fraiche,
125g of Mayonaise, you can make it yourself, but it takes wuite some time is you dont have an automatic whisker.
a tabl spoon of French Mustard, not thesweet English one but the strong French one.
1 Charlotte Onion, finely chopped.
Salt and Pepper, the standard in all European cooking.

1. Wash the potatoes, if you where so lucky to have some in your back yard, then you need to scrub them gently to rinse all the dirt off, it you bought a bag, then it is washed, but not clean enough, clean them gently and if they are nice keep the skin on. If not just boil them.

2. Boil them for app. 7 minutes, make sure they are still hard and not all mashed. once finished pour cold water over them until they are cold and place them in the fridge.

3. Mix the Creme Fraiche with salt pepper and a tbl spoon of strong french mustard, and the mayonaise. Chop the onion in small fine pieces, and add it to the creme. Then taste it and season it with either some more creme fraiche or mustard until you find a nice taste, of freshness, summer and strong fresh salt air, add a little extra salt to make it a real danish summer effect.

3. Depending on how slow you are at chopping the dill, and the onion your potatoes should be ready now.

4. Cut the potatoes into smal bytesized sizes, sometimes it is enough just to cut them in two. Do not make them too small we ar enot making mashed summer mash.

5. Blend the potatoes with the dressing you just made and leav in the fridge until serving preferredly one day in advance, but you can eat them imediately.

6. Served them with the Warm Frikadeller you will make now.

God Appetit = Bon Appetit.


Frikadeller – Danish Meatballs – Recipe

Ingredients for two to three persons:
250g of Minced Veal
250g of Minced Pork
1 Fresh Onion, finely chopped.
1 Fresh Freerange Egg.
Salt and Pepper.
Lurpak Butter, it is really not important what brand it is, as long as it is real butter, but Lurpak is Danish though.

1. First you mix the egg with the salt and pepper to taste. Always remember to add salt and pepper to raw meat to give it taste. Then you mix in the finely chopped onion and finally you add the Pork and Veal Mince, the reason why I use both pork and veal is because otherwise using only veal would make the meat balls hard as a rock once fried, only pork would make some strange grey balls that mainly tasted of pork.

2. The mix should become a smooth mix of paste if not add a tiny bit of flour, to firm the dough.

3. You make small balls of the paste, app half a handfull, or 3×3 cms if you can’t understand the measurements then rest assured that I can’t either understand the english measurements. you should roll the balls so they are perfectly shaped.

4. Warm up some butter on a frying pan, and when the butter gets golden brown, then you gently add the balls and fry them, till they are golden brown and crisp on the outside.

5. If you are making a large portion then put them in a baking tray and cover with tin foil. before serving with the potato salad which preferredly should have been made the day before.

God Appetit = Bon Appetit.


American Blueberry Pancakes – Home Made

American Blueberry Pancakes
(serves 5 – should make 10-12 pancakes)

175g self raising flour
110g caster sugar
1 tbsp baking powder
2 eggs
275ml milk
unsalted butter, for frying
1 fresh Lemon
! fresh orange
1 fresh Vanilla Rod
150/200g of blueberries

For the Decoration:
8 slices streaky bacon, cooked until crisp
55ml oz maple syrup

How to cook:
1. To make the pancakes, sift the flour into a bowl with the baking powder and caster sugar.
Add the eggs and milk, whisk together but be careful not to over mix it.

2. Mix in vanilla and a half squeezed lemon, and the vanilla rod, this is to give it that
all important taste in the batter, Crate the un waxed lemon, and orange, add the peel
and pour in three table spoons of maple syrup to taste.
To be sure it taste good, cook a tiny spoonful and add ingredients to taste,
this is always a good trick before making all the pancakes, dull and bland.

3. Heat a pan with a few teaspoons of caster sugar, and gently heat the blueberries
until they turn dark blue and start making a little juice.

4. put three blueberries and some of their juice in the cup before your pour in the dough,
about half a cup should do it.

7. If you want them blend some of the blueberries and make a swirl on the pancake while
it is baking for the look and taste of blueberries.

5. Heat a little butter in a non-stick pan and then add 2 tbsp of batter for each pancake.
Make a Swirl of mixture in the pan, until it is evenly spread.
6. Serve topped with the crisp bacon and maple syrup.

Alternatively create a blueberry sorbet and vanilla ice cream and pour on top of the pancakes.