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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)
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