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rolls | Velbekomme

4 May 2010

Posts tagged with rolls

Danish Delights: Ribbenstegssandwich

 

 

 

 

 

 

 

 

 

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 staple 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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30 Nov 2009

Posts tagged with rolls

Danish Delights: Fødselsdagsboller

Happy Birthday Rolls. No, we’re not celebrating the birthday of the roll, but with the roll. Big difference – I’m not crazy you know. Talking to my oven fresh cuties here is not my thang, even though they do have a lot of personality if I may say so. But if I were to talk to them, I’m sure they would say something in the line of

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7 Aug 2007

Posts tagged with rolls

Roll Over Beethoven

[Drumroll and a couple of other noises, meant to build up an atmosphere of expectancy]: Finally the moment has arrived for you to re-create some of my food in the safety of your own homes. I hereby give you the very first recipe on “Eye Candy”, one for The World’s Easiest Rolls. And let me warn you that everything is measured by the metric system, no “cups” or “ounces” here! The basic recipe originates from some ladies’ mag, but this version includes my own alterations:


25 grams fresh yeast
500 ml lukewarm water
1 tablespoon salt
2 tablespoons olive oil
350 grams regular flour
200 grams corn flour

Stir the yeast into the water in any old bowl until it has dissolved completely, add salt & oil, stir again and then add both kinds of flower. By then the mixture should be quite sticky and fluffy, not like a regular bread dough. Now cower the bowl with Vita Wrap (cling film) and leave it to rise in the fridge for at least an hour -or preferably over night. When it starts pushing up the Vita Wrap, you know it’s done. Then put 1-2 tablespoons of the dough into each cup in a muffin tray (I prefer the silicone kind), add a tiny splash of olive oil, sprinkle some coarse salt and fresh rosemary over each of them. Then bake in the oven (225 degrees) for 15-20 mins. Depending on the size of your muffin tray the recipe should make about 18 rolls. Enjoy!

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