How to Make a Genuine And Delicious Danish Hotdogs (Polser)
Get the full recipe at my website:
If you are a Dane then chances are you are a big hotdog fan. Growing up as a kid there was one on almost every corner. Whether you lived in a big city or a small town, they were everywhere. At one point in Copenhagen there were over 600 wagons in the city. They say that the Danish dog arrived in Denmark in 1921 from the U.S. . They set up on the corners as little polsevogne. Self contained stands with little motors that propelled them to their spot in the mornings and took them home at night. Many have overhead and side baffles that folded out from the covered frame to shield customers from the cold winter wind and rain as well as the summer sun. You could cuddle in and order a hotdog and chocolate milk or soda to go with it. Some places you could even get a beer. Originally it was served on a piece of wax paper with a very red hotdog and a small toasted white bun with mustard and ketchup. Shortly thereafter they slit the small bun and inserted the dog. And so the Danish dog was born. When I was a child in the 60's and 70's, the toppings were pretty straight forward. Your choices were, raw onions, mustard, ketchup, remoulade (see recipe below), and/or crispy fried onions. Later they added a cucumber salad (see recipe below). You can get both a boiled dog or a fried dog if you wish or some have other sausages if you like. The hero of the story is the red dog.
How to make an Easy and Tasty Danish Cucumber Salad - Agurksalat
How to make an Easy, Tasty and Danish Cucumber Salad - Agurksalat
Who's ready for Spring/Summer?!?! We are soooo excited!!! All of the great summer salad recipes to make! The Danish cuisine has a lot of sweet and sour and this Danish side dish has a little bit of both. Here is a homemade Danish Cucumber Salad that is tasty and quick to make. The recipe is easy to make and only requires a few easy ingredients that you probably have in your kitchen cabinet.
Ingredients:
* one English cucumber
*a sprinkle of salt for squeezing out the cucumber juice
* 1 dl or 1/2 a cup of water
* 1 dl or 1/2 a cup of sugar
* 1 dl or 1/2 a cup of distilled white vinegar
*a sprinkle of salt and pepper for taste.
To get this complete recipe with instructions and measurements, check out my blog.
Send us your requests down below :)
XOXO
Karen Grete & Heidi
What to eat with the Danish Cucumber Salad? In Danish homes, the refrigerator normally has a bowl of cucumber salad waiting to be used for either lunch or dinner. Typically the cucumber salad (agurkesalat) accompanies meat dishes. Danish hot meals such as frikadeller (Danish meat balls) or flæskesteg (roast pork with crackling) or stegt kylling (roast chicken) has the Danish cucumber salad as a side dish. If you make enough Danish cucumber salad, you can have it with leftover foods the next day. Also, Danish cold lunches such as an open sandwiches, known as smørrebrød, are decorated with a variety of fine ingredients including the cucumber salad (agurksalat) as a topping. Even Danes eat the Danish hotdog has the cucumber salad (agurksalat) as a topping!
We hope you enjoyed the Danish cucumber salad recipe! If you like this cucumber salad recipe as a side dish, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*how to make Swedish Sour Cream Cucumber Salad. svensk gurksallad.
*How to make cucumber water with lemon and mint
*how to make homemade kale sauce
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's get cooking Scandinavian foods!
???? Skidne æg (In Danish nicknamed Dirty Eggs) ???? Eggs in Mustard Sauce for a Danish Easter Lunch
Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch. However, this Easter dish is a very easy delicious dish and can be served anytime. We like to have chopped chives or parsley with a slice of rye bread on the side. ???? ????
???? Ingredients:
6 eggs (medium size)
6-8 slices of fried bacon
slices of rye bread (rugbrød)
???? Mustard Sauce:
50 g butter
3-4 tablespoons of wheat flour
1 1/2 cup of milk
2-3 tablespoons of mustard
1 tsp salt
freshly ground pepper
???? Garnish:
fresh cut chives or parsley
???? Preparation:
There are a couple of steps to do but it is pretty easy and quick to make.
???? Eggs: First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs). The result is the outer layer of the yolk should be slightly firm. The yolk in the center should be soft. So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
???? Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste. Add your favorite mustard.
Serve: Spread the mustard sauce on a plate. Slice the eggs in half. Place the half smiling eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.
Skidne æg (In Danish nicknamed Dirty Eggs) Eggs in Mustard Sauce for a Danish Easter Lunch
Easter is almost here!
Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! Have an amazing Easter if you celebrate!
Thumbs up for Easter! I hope you guys enjoyed this video :) We had an awesome time making it for you! Be sure to send us pictures of YOUR Easter dishes!
Happy Easter!
xoxo,
Karen Grete and Heidi
If you enjoyed our video, please be sure to subscribe to our YouTube Channel Scandinavian Today. Our channel has videos including
*Dansk Flæskeæggekage - How to make a Danish Bacon Omelette - Æggekage
*Biksemad or Pyttipanna A Scandinavian hash dish made from leftovers with a fried egg on top
*Flæskesteg med svær God Jul! - How to Make a Danish Pork Roast with Crackling for Christmas
*Smørrebrød Danish Open Face Herring Sandwich. A Matjes Herring (Sild) Sandwich for lunch & dinner
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe)
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish red cabbage (rødkaal)
*how to make easy Danish cucumber salad
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's get cooking Scandinavian foods!
#ScandinavianToday #KarenGrete #Danish #Recipes #Easterrecipes
#22 Brandvarm biksemad opskrift med grøntsager | GoCook by Coop
Elsker du biksemad? Og tænker du straks på en opskrift med kød og kartofler? Såhh skal du måske lige overveje GoCooks tøm-køleskabet udgave med grøntsager. Du kan få opskriften her:
Gustav og Nikolaj er klar på Mickis challenge. Tryl biksemad opskrift ud af en bunke kedelige grøntsager. Det lyder måske slattent? Men nope. Det er toplækkert og en brandvarm ret. Prøv bare selv!
Til biksemad med grøntsager kan du fx bruge 600 g. blandede rodfrugter. Det kan være rødbeder, pastinak, jordskokker, gulerødder og knoldselleri. Steg rødbederne for sig, da de farver meget.
00:00 Rodfrugtbiksemad
2 løg
2 fed hvidløg
600 g. blandede rodfrugter
200 g. kartofler
2 spsk. olie
1 tsk. salt
1 knivspids peber
Tilbehør:
1 spsk. olie
4 æg
Syltede rødbeder
Ketchup
Evt. 8 skiver bacon
Evt. sennep
Lad os komme igang
1.
Vask hænder. Se videoen.
2.
Find ingredienser frem.
Biksemad:
01:00 Skræl grøntsagerne og skær i tern
3.
Pil løg og hvidløg, og hak begge dele fint. Se videoen.
4.
Skræl og skyl rodfrugterne. Skær dem i små tern. Se videoen.
5.
Skræl og skyl kartoflerne. Skær dem i tern på 1 x 1 centimeter. Se videoen.
02:50 Steg kartofler og grøntsager
6.
Kom olien i en stor gryde, og varm den op til middelhøj varme.
7.
Kom løg og hvidløg i gryden, og steg dem, til løgene er glasklare.
8.
Kom rodfrugterne i gryden, og steg dem i 10-15 minutter. Rør rundt i gryden undervejs, så alle grøntsagerne får lidt stegeskorpe.
9.
Stik en lille skarp kniv i et af kartoffelstykkerne. Hvis kniven går let igennem, og kartoflen slipper kniven igen, er de møre. Hvis ikke, så giv dem et par minutter ekstra.
10.
Smag til med salt og peber.
Tilbehør:
03:30 Steg spejlæg og evt. kød.
11.
Varm en stor stegepande med olie op til middelhøj varme.
12.
Slå et æg ud i en kop, og kom det op på den varme stegepande. Fortsæt på samme måde med resten af æggene. Se videoen.
13.
Steg dine spejlæg, til æggehviden ikke længere er gennemsigtig, men er blevet mælkehvid. Blommen skal stadig være flydende. Se videoen.
14.
Du kan eventuelt stege baconskiverne på en stegepande ved middelhøj varme, i cirka 2-3 minutter på hver side.
03:50 Server rodfrugtbiksemaden
15.
Server rodfrugtbiksemaden med spejlæg, syltede rødbeder, ketchup og evt. sennep og baconskiver til.
#biksemad #stopmadspild #gocook
nam nam :)
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Fried rice with egg and chicken (or other meat)
Recipe:
It is a dish that only takes 10 minutes to make. So it is fast and it tastes really well. An Asian classic that we eat too little of here in Denmark. Potatoes and meat is typical of the danish leftover dish biksemad/pyttipanna. Rice and meat leftovers is in this Asian equivalent.