Gulerodsboller (Carrot Bread Rolls)
Bread baking has been getting us through the dark winter days, especially this past pandemic year. And as spring arrives, we’d like to think that we’ll venture into baking fancy desserts.
Gule ærter (Split Pea Soup)
“Gule ærter” translates literally to “yellow peas.” It’s a soup that is usually cooked on salt pork, but we use bacon and ham in ours, since it’s more widely available where we are.
Fyldte Pandekager (Savory Filled Pancakes)
There have been lots of holidays over the past few days – Lunar New Year, Valentine’s Day, Fastelavn – so whatever you celebrate, we hope it was a good one!
Frikadeller (Danish Meatballs)
Frikadeller, or Danish meatballs, are one of the most classic Danish dishes. They (obviously) aren’t a baked good, like most of our other recipes, but we just couldn’t stop ourselves from sharing!
Flødekartofler (Danish Scalloped Potatoes)
We’ve just been hit by a snowstorm here in the northeastern US, which calls for lots of hearty and filling dinner dishes! One of our favorites is these flødekartofler, or Danish scalloped potatoes.
Ostesnurrer (Cheese Twists)
Savory buns don’t get enough hype. Sure, cinnamon and cardamom buns are one of the greatest things the world has ever given us, but savory buns deserve just as much credit.
Tarteletter (Tartlets w/ Chicken and Asparagus)
These tarteletter are one of our favorite Danish dishes. The combination of the chicken and asparagus sauce and the flaky pastry shell is absolute perfection.
Sourdough Rugbrød (Rye Bread)
We posted our original Danish rye bread recipe (check it out here) over a month ago, and we’re back for more! This time, it’s more of a complicated process involving sourdough starter.
Rugbrød (Danish Rye Bread)
If you aren’t familiar with rugbrød, or Danish rye bread, you’re really missing out! We use this dense, seeded bread for open-faced sandwiches, or smørrebrød.
