I must be the last person in Denmark, who hasn’t understood that we live in dangerous times. While I was in Utrecht last week, there had been some cases of killer cucumbers in Germany (infested with e-coli bacteria) which made every single vegetable and piece of fruit coming from either Germany or Spain (that part I didn’t quite catch) seem very ominous. Suddenly all of our good intentions concerning a proper green-filled diet had been turned into a game of Russian roulette.

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Tags: Blueberries, cream, fløde, recipe, rødgrød opskrift, strawberries, vanilla, vanille

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(Note: Just added the above shot of “risengrød” complete with styling and everything. Which photo do you prefer? Am leaving both in there to document the progress/downfall of my blog.) 
Today I’m going to do the food-blogger equivalent of hara-kiri and post a picture that didn’t pass the hotness-test I subject all of my cooking to (meaning that every photo I’ve posted so far is Blake-Lively-and-Scarlett-Johansson-making-out-hot). It’s the famous rice pudding or “risengrød”, that is a favourite of many a Danish person. And to non-Danes living here more like a nice dessert we strangely choose to call dinner as Irish food blogger Kerry pointed out to me the other day. Anyway, it’s basically an Arborio-type rice we call “grødris” (porridge/pudding rice) that’s slow-cooked in full cream milk (at least in my version) with a pinch of salt and some vanilla sugar (again, in my version). Finally, we like to serve it with a little pool of melted butter in the middle and sprinkle it with cinnamon sugar. Very nice and extremely efficient comfort food.

The reason I dare myself to post a not up to par photo, is that I had this fantastic epiphany complete with angel choir and inexplicably bright lights descending on me: “Why not add some freshly ground coffee beans to that?” And so I did and it was really, really nice. The intense milkiness just lit up with the onsprinkling of the coffee and now I want you all to try it immediately! Just writing about it makes me salivate for more.

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Somehow I neglected to post the results of my hard labour at the A XOCO chocolate class several months ago. But now I’m setting things straight. So here I am, posting the results.

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Tags: A XOCO, chocolate, chokolade, cooking class, floedeboller, kursus

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Whenever I categorise a post as a “Danish Delight”, it’s more of an intuitive thing than an actual proven fact. It’s just this feeling that these recipes have something very Danish about them and that they are rarely seen in other countries (but maybe not “never”, seeing as I haven’t been to every single bakery in the world). On top of that there are the endless traditions and memories attached to the enjoyment of these delights. Such as this “Kransekage”, that I have written about before here, only in the more festive New Year’s Eve version (it’s all in the fancy shape).

As you can see from the three posts in the link, I have never fully mastered the art of the perfect icing, but when I saw the Danish tv-show called “Det søde liv“, I had to give it another go. Now, if you look at the icing, it’s almost uncannily white and fluorescent. Toothpaste couldn’t have made a whiter result and it’s all in one tiny detail: The beating.

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Tags: cake, Danish, glasur, icing, kransekage, marcipan, marzipan, Mette Blomsterberg

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Here’s a serenade from Porky & Bess: Thin, grilled pork chops stuffed into a sandwich roll along with pickled red cabbage, fresh cucumbers, mustard, crunchy roasted onions, horseradish and remoulade.  This is a stable on every Danish fast food menu with a little self respect – often seen in hot dog stands in a spungy version and always made with thinly sliced pork roast with crackling. Sadly they didn’t have any pork roasts the other day, when I felt the sudden urge to make my own “ribbenstegssandwich” as it is called in Danish. But the substitute proved much more flavourful, especially with the charcoal taste from the barbeque. Naturally you can make it with either kind of pork. Here’s how you do it:

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Tags: cucumber, nakkekotelet, pork chops, red cabbage, remoulade, ribbenstegssandwich, rolls, sandwich

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Okay, so I’ve had this amazing New Year’s post planned for quite some time now where I finally give you the recipe for the traditional Danish New Year’s kage “Kransekage” (above left and partly on the right too) that I’ve shown you only in the shape of a picture for the last two years. But then January happened and I’ve done nothing about it so far. That’s why I’m giving you, my supposed readers, the chance to interact and change the course of history.

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Tags: almonds, coffee, icing sugar, marzipan, new year's eve

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