Thursday, November 29, 2018

Denmark - Wienerbrød

There are lots of different varieties of Danish Pastries but this time I'm making Wienerbrød with custard. I really like custard pastries but the recipe looks a bit complicated so keep your fingers crossed they work out!


  • 3 dl whole milk
  • 50g yeast
  • 1 egg
  • 3 tablespoons sugar
  • 500g flour
  • 250g cold butter
  • 1 box custard 

 Put the milk and yeast together in a bowl.

Mix with a whisk until the yeast is dissolved and the milk is a bit frothy.

Add flour a bit at a time to make a dough.

Let the dough rest for 10 minutes and then roll it out on a floured surface. It wants to be about 1cm thick and roughly rectangle shaped.

Thinly slice the butter and spread it over 2/3 of the dough. There's not many pictures of this next part because my hands were really floury. Fold the empty third inwards over the middle third of butter dough. Now fold the left half over the right half. Turn the dough 90 degrees and roll it out to 1cm thick again. Go through the 1/3 folding process again. Turn 90 degrees again and fold for a third time.

Cut 3/4 inch horizontal strips to make each pastry. This is after I'd made about 10 pastries. Look at the mess I've made! Take a strip and wrap it around your fingers to make a vague rosette shape. I also made a little well in each one for the custard to go in.

Bake at 225 C for 10-15 minutes until starting to brown and the pastry is flaky.

Cool on a wire rack for a few minutes before eating them.

These pastries looked great. I offered Erin one and she thought I'd bought them in a bakery. Leigh said they looked like roses. I love my children sometimes! I was a bit disappointed by the taste of the pastry. It wasn't quite sweet enough and was a bit dry in the mouthfuls with no custard. They looked tastier than they actually were. Which is the opposite of what I aim for, haha!

Thursday, November 22, 2018

Denmark - Rødkål

Rødkål is the Danish work for red cabbage and this pickled side dish is often served with meat at Christmas. I love cabbage so I'm keen to try this recipe.


1 small red cabbage
3/4 cup vinegar
150g sugar
1/2 cup red juice
1 teaspoon salt

This is a nice simple recipe. Chop up your cabbage into small shredded pieces. The cabbage is such a lovely purple colour to start with.

Put the cabbage in a pan with the vinegar. Cook on a medium heat for about 30 minutes.

Add the juice (I used cherry juice), sugar and salt. Continue to cook until the cabbage is softened (about 20 minutes).

The liquid is reduced and thickened now coating the cabbage.

We loved this! The cabbage is sweet and caramalised by the juice and sugar giving it a thick sauce coating it. It went really well with the Danish meatloaf we paired it with giving a lovely contrasting flavour to the meaty, salty meatloaf. It's like a cabbage jam, which sounds disgusting but trust me it's delicious!

Thursday, November 15, 2018

Denmark - Forloren Hare

This Danish meatloaf is called Forloren Hare (Mock Hare) but I'd rather eat this than hare anyday. I'm already a fan of American meatloaf so I'm interested to see how this compares.


1 pack beef mince
1 pack pork mince
1 pack streaky bacon
2 eggs
2 tablespoons breadcrumbs
salt & pepper

Mix the minces, eggs, breadcrumbs, salt and pepper in a bowl. Squish it together with your hands until it's well combined. I forgot to take a picture of the mixture until after I'd started putting it in the loaf tin. Oops :)

Spray a loaf tin with oil and drape the bacon around the sides and ends so you can fold it over afterwards. Press down the meat mixture into the tin and then fold over the bacon to finish it off.

 Cook in the oven for about 40-50 minutes on 200 C.

I made the traditional gravy to go with this meatloaf. Using the juices from the meatloaf tin and adding flour, cream and redcurrant jelly.

The gravy was delicious, well worth making as it complements the meatloaf perfectly. The meatloaf was also delicious with the rødkål (recipe to follow!) side mixed in with each mouthful. JD and I really enjoyed it all and were sorry when we were too full to eat more. It was more solid than American meatloaf and quite different in taste too. No favourites here, we like them both :)

Thursday, November 8, 2018

Denmark - Frikadeller

JD and I have bought and eaten Frikadeller in a packet many times but we've never made them ourselves. Frikadeller are flat, pork meatballs and they're delicious so we're looking forward to having them for our meal tonight.


500g pork mince
1/2 cup milk
1/2 cup oats
1/2 cup breadcrumbs
2 eggs
2 onions
1 teaspoon salt
1/2 teaspoon pepper

This is a nice easy recipe. Chop up the onions quite finely and combine everything in a bowl. Put the mixture in the fridge for 30-40 minutes.

Heat up some oil in a frying pan and spoon a tablespoon of mixture into the pan for each meatball. Pressing it down with the spoon to flatten it. Cook for a few minutes on each side and let steam with a lid on for a few more minutes to make sure they're cooked through.

We cooked ours in two batches and kept them warm in the oven until they were all done.

Serve with boiled potatoes and a gravy made in the frying pan from the leftover oil.

Our frikadeller were awesome! Just like the ones we usually buy but much nicer because of the gravy I made to go with them. Lovely, meaty and tasty. Perfect :)

Thursday, November 1, 2018

Denmark - Stegt Flaesk

Moving on to Denmark now! Back in 2010 I made Danish Pastries which were lovely but I'm keen to try some more Danish delicacies.

Stegt Flaesk translates as Fried Belly Pork and is Denmark's national dish. It is usually served with boiled potatoes and a white parsley sauce so we're having the works.


Belly pork strips
Salt & pepper

Cut up your potatoes into bite size pieces and boil in some salted water.

Season the pork belly strips with salt and pepper then fry them in  oil in a frying pan.

To make the white sauce, melt a tablespoon of butter in a pan. Add 2 tablespoons of flour and stir until combined. Add a cup of milk a bit at a time stirring well constantly until a thick sauce is made. Add a handful of chopped parsley.

The belly pork is ready when it's crisp on the edges and a golden brown colour.

This dish is simple but delicious. The only seasonings are salt and pepper but it's still really tasty. JD and I both thoroughly enjoyed the whole meal. The parsley sauce was great on the potatoes. The belly pork was mouth-wateringly crisped making each bite full of soft fat, chewy meat and crunchy skin. This is definitely one of our all-time favourites. Good work, Denmark!
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