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How to Cook dishes from Denmark
The cuisine of
Denmark shares many common features
with that of other Scandinavian countries.
Historically, French cuisine and
German cuisine have also been important
influences on the Danish kitchen, but in recent years, as Danes have begun
to travel more widely abroad, influences from further afield have become
increasingly important.
In general it might said that food is
considered a key ingredient in hygge (a feel of comfort which the Danes aspire to).
Some popular Danish recipes include:
- Æggekage - An omelette made with some flour so that it rises slightly.
- Biksemad - Pork or beef hash, traditionally made from leftovers with fried egg, pickled
beet slices, ketchup
and béarnaise sauce.
- Cod
(Danish: Torsk)
- It can be baked, fried, steamed, or dried
(Danish: Klipfisk).
- Eel
(Danish: Ål)
- Fried or smoked eel.
- Frikadeller - Meatballs made from ground meat (pork, beef or veal).
They also contain chopped onions, eggs, milk, bread crumbs and seasonings,
and are cooked by deep frying.
Frikadeller are sometimes considered the Danish national dish,
and are often served with boiled potatoes, red cabbage, pickled beetroot, and
gravy
(Danish:
Brun sovs). Frikadeller are also commonly eaten with creamed white cabbage, or
with rye bread
(Danish: Rugbrød)
and cabbage or pickle slices, or with cold potato salad.
- Pickled herring
(Danish: Marinerede sild)
- Pork slices
(Danish: Æbleflæsk) - Pork slices with bacon and apple-onion compote.
- Shrimp
(Danish: Rejer)
- Smørrebrød - Danish open sandwiches
often eaten for lunch. They
are made from a slice of buttered rye bread
(Danish: Rugbrød)
which has a topping
((Danish: Pålæg) usually of cold cuts,
and then is then decorated
((Danish: Pyntet)
with accompaniments.
- Vandgrød - A porridge made from barley.
- Veal medallion
(Danish: Kalvemedaljon)
On this page, you will find a selection of Danish cookbooks.
Related pages on this web site:
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By Stig Hansen
The Cookbook Marketplace
Hardcover (176 pages)
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A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod. Full of beautiful photographs of finished dishes and many how-to pictures, this is also an art creation by Danish born executive chef Stig Hansen. A perfect companion in exploring Danish cuisine! |
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Released: 2011-09-09
Kindle Edition (38 pages)
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The traditions of Danish cuisine are very similar to the gastronomic traditions of German and Scandinavian cooking. First of all, this emphasizes a simple but nourishing food, as well as a variety of dishes from fish and seafood. In this book you will find 80 cooking recipes of Danish cuisine. There are step-by-step cooking instructions for all the recipes. |
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By Arthur L. Meyer
Hippocrene Books
Hardcover (220 pages)
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Small farms and locally-produced foods are at the heart of Danish cuisine. With impeccably fresh fish, dairy, and meats, Danish foods require very little in the way of herbs and spices. These fresh, honest flavors will revive your homecooking.
Baking is passed down through generations, and hearty, home-baked breads are part of almost every meal. Smørrebrød, the famous Danish open-face sandwiches, are traditionally made on rye and topped with an endless variety of cheeses, meats, vegetables, pickles and sauces. There are dozens of delicious pastries and cookies, perfect for holiday parties and cookie swaps.
Arthur L. Meyer introduces readers to the best offerings of the traditional Danish table, from soups, main courses, vegetables, and sauces to breads and sweets: Salted Herring with Cream (Bondesild), Roast Spare Ribs with Apples and Prunes (Ribbensteg med Æbler og Svesker), Caramelized Potatoes (Brunede Kartofler), Danish Rye Bread (Rugbrød), Danish Donuts (Æbelskiver), and Cardamom Cake (Kardemom-menkage), among many others. |
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By ingeborg jensen
Simon and Schuster
Hardcover (335 pages)
![Wonderful, Wonderful Danish Cooking: a Double Cookbook of 500 Danish Recipes: Baking, From Coffee Cakes to Pastries to Torten [and] Dining, From](http://ecx.images-amazon.com/images/I/51GulckTpNL._SL160_.jpg) | Lowest New Price: $70.00*
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Contents of: Wonderful Wonderful Danish Cooking Part one: Danish Baking 1/ Breads 2/ Sweet Breads, Coffee Cakes, famous Danish Pastry 3/ Desert Cakes and Torten 4/ Cookies and small Cakes 5/ Fillings Frostings and Glazes 6/ Smorrebrod: The open faced Sandwich 7/ Drinks from Denmark Part two: Danish Dining 8/ Smorgasbord 9/ Soups: Meat, Vegetable 10/ Fish 11/ Meats and Fowl 12/ Salads 13/ Vegetables 14/ Pancakes, Waffles and Dumplings 15/ Pies Puddings and other Sweets 16/ Candies |
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By Julie Jensen McDonald
Penfield Press
Paperback (64 pages)
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Highlights of Danish-American culture, including recipes and information about cultural traditions. Reprinted in 2002 |
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By Judith Dern
Anness
Hardcover (128 pages)
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Traditional Danish food is based around the natural bounty of the land, with fresh fish from the seas and rivers, and delicious pork and dairy products from the animals that graze on its fertile pastures. This beautiful guide to the culinary delights of Denmark includes all the classic favourites, many of which have been cooked in Danish homes for centuries. |
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By Trina Hahnemann
Andrews McMeel Publishing
Released: 2009-03-17
Hardcover (224 pages)
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Trina Hahnemann's offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek's food and landscape photography is just as remarkable as Trina's seasonal recipes.Trina offers a modern twist on Scandinavia's traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region's rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients. We get a sampling of the seasons with delicious recipes for an entire year's worth of fabulous and easy-to-prepare main courses, sides, desserts, and more. From Swedish Christmas Ham, Skagen Fish Soup, Salmon Burgers, and Kartoffelkage, to yummy Layer Cake with Strawberries and traditional Crisp Vanilla Danish Butter Cookies, readers will quickly discover that Scandinavian cooking is always in season. Scandinavia may be a small region, but when it comes to food, its influence and impact are big. Taste the traditions and the seasons. * Cooks will enjoy 340 rich and evocative four-color photographs by Lars Ranek, who uniquely showcases the beauty he finds in the food and culture of Scandinavia. |
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By Beatrice Ojakangas
Univ Of Minnesota Press
Paperback (320 pages)
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Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord! Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons-from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer's Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg. A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic. Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book (1999), Scandinavian Feasts (2001), The Great Holiday Baking Book (2001), and Quick Breads (2003)-all available in paperback from the University of Minnesota Press. Her articles have been published in Bon Appetit, Cooking Light, Cuisine, and Redbook. She has appeared on television's Baking with Julia Child and Martha Stewart's Living, and lives in Duluth, Minnesota. |
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