Steak tartare is truly retro, and there’s a good reason it still holds up 100%. It is, after all, the perfect combination of sweetness, acidity, salt, umami, fattiness, bitterness, and crunchiness. You can make it with either white bread or homemade toast bread – I used the latter. And I probably don’t need to mention … Read more
Classic and delicious hamburger steak with all the trimmings – soft onions, brown gravy, potatoes, and pan-fried ground beef. We have the recipe from the book: “Meyers – when you move out of home,” focusing on making healthy and tasty food that is affordable on a student budget: “Traditional hamburger steaks with all the trimmings, … Read more
Who hasn’t enjoyed delicious Kaj cakes from their local bakery? We all know them, but there are many ingredients that need to come together perfectly before you can present a finished Kaj cake yourself. You need to make a thin sponge cake layer, and then it has buttercream, meringue, and raspberry jam. That’s why I’ve … Read more
At my restaurant Feed Bistro, our signature dish is a Beef Wellington. Here, I will demonstrate my method for a perfect Wellington – every time. It is essential to follow the recipe in the order I present it, as the mushrooms, in particular, need to sit for a while to become dehydrated. Follow the recipe … Read more
Homemade rolled pork. This delight is served on a slice of rye bread with parsley mayo, kale, and apples and is perfect for adding to the Christmas/Easter lunch table or as a perfect end to a good evening in the form of a late-night snack. We have the recipe from the book: “Aamanns smørrebrød“, written … Read more
The delightful Danish classic: Yellow Pea Soup. This dish is both loved and hated by many, but the fact is that it is a classic that we all have a relationship with. It is what you call a dipping dish, making it highly suitable for dipping bread in. Here, yellow pea soup is served with … Read more
Recipe for the classic version of dyrlægens natmad. The recipe is one of the classic Danish open-faced sandwiches and is especially known for being served as part of late-night snacks at community hall parties. We have the recipe from the book: “Aamann’s smørrebrød“, written by the Danish “smørrebrød king” Adam Aamann-Christensen. Reportedly, the recipe is named … Read more
I think that karbonader epitomize wonderful childhood memories and are quintessentially Danish, traditional, and “grandmother-like.” The other day, I made karbonader for my daughter and my husband, and already during the cooking process, memories of the good old, cozy home life from my childhood home started to wash over me. It’s truly amazing how tastes … Read more
The recipe for moist homemade rye bread without sourdough! It’s certainly not because we want to dictate what’s Danish and what’s not – but rye bread is simply one of the most quintessentially Danish things we can pride ourselves on. Rye bread is also loved by many other nationalities, and even in certain parts of … Read more
Homemade “kammerjunker” – your cold buttermilk soup’s best friend. They are so delicious and easy to make.