Frikadeller - delicious Danish 'meatbals'

Today it is one of my favorites I share with you. In Denmark frikadeller well are not really anything special - we've grown up with them, all have a relationship with them and all have a recipe for them. I am however a little unsure if there are many in my generation who hold fast to this delicious tradition to eat ?? Or if it has been unfashionable ??

After I moved to Norway in 1995, my desire for Danish food grown larger and larger. Not because the Norwegian food is not good for me, but because I probably appreciate a part of the Danish tradition to eat more, now that I've gotten some distance.

This portion provides 12 pieces. depending on size.

400 gr.  minced pork
2 eggs
1.5 tbsp. flour
1 onion, grated or finely chopped
1-3 dl. cream
salt and pepper

Mix minced meat with onions, eggs and flour.
Put the  cream. Be careful here, the amount depends on the mix. Add  more flour if necessary.
Salt and pepper . You can at least have a couple of teaspoons. salt.
Molded by tablespoon.

Bake in margarine in pan.

SERViNG TIPS

Warm frikadeller:
With boiled potatoes and braun sauce or red cabbage.
With boiled potatoes and cabbage stowed.
With cold potato salad.
With potatoes and stowed peas-carrots.

With fried potatoes and salad.

Cold frikadeller:
Direct in to your mouth :-)
In slices of rye bread with a little red cabbage and pickles on.

With cold potato salad.

Candy bars

Again a classic from the Norwegian Christmas cuisine. This recipe I got from an elderly lady many years ago. They are still one of the many varieties of brown sticks. In other recipes there are likely to be both cinnamon and egg yolk, but this simple version here I think is justified among all the different flavors of assorted Christmas cookies. I alternate between dark and light syrup, but prefer the light. Again a matter of taste.

During the planning of this year's Christmas cake , these were ordered by my daughter. One of her favorites, as she herself said. In previous weekend she had therefore help with both dry waffles and chocolates bars.

This portion gives around 60 pcs.

200 gr. Butter / margarine
200 gr. sugar
4 tsp. syrup
300 gr. flour
2 tsp. baking soda
2 tsp. vanilla sugar

Mix Butter / margarine whites with the sugar.
Add the syrup, stir well.
Combine flour, baking soda and vanilla sugar and stir it into the dough.

Share in 4 and roll into sausage.
In the oven for 10-12 min. at 200 degrees.
Cut now the flat sausages diagonally and let them cool.

Cannot be easier :-)
Enjoy .

Millionbøf - a Danish classic

Starting my blog with a good Danish classic!

This dish has followed me since childhood and is now a regular in this house.

Kids simply love this  :-)

Of course there are variations around the Danish homes, but this is for me simple and very good!

Here in the house we prefer boiled potatoes instead of mashed potatoes. You put on the potatoes when you begin the actual millionbøf, it fits perfectly with the times. Since we are committed to having a salad for dinner every day, we serve a simple cabbage salad too. . In addition, beets are really useful accessories.

This portion fits nicely to 2 adults and 2 children:

500 gr. mincemeat

1 finely minced onion

1-2 tbsp. ketchup

1 tbsp. soy sauce (can be omitted)

a couple dl. water

1-3 dl. cream (depending on taste and conscience)

caramel(sukkerkulør)

corn-starch (maizena)

Roast the onions gently in a little oil / margarine.

Brown the meat with onions.

Add the ketchup and steak for 1 min ..

Add the soya.

Put the water over so it just covers and let it boil.

Add the cream and let it  boil.

Now color the dish with caramel.

Let it stand and let it slow cooks until the potatoes are ready.

Smooth it with corn starch diluted in cold water.

Add salt and pepper.

I like it dark so I added a good deal of caramel. For me must millionbøf be a bit thick, so if not the cream has managed its job ,i use  maizena mixed with some cold water.

With respect to floating quantity this is matter of taste. I have tested the recipe with milk and respectively 1, 2 and 3 ml. cream. It becomes rounder flavor and more filling, the more cream you add. I know well it is not so healthy with all the cream, but to be honest: I throw the whole box in :-)

Serve with potatoes or mashed potatoes and beets.

Dry waffles - one of Christmas seven?

This is among our Norwegian traditions. The recipe I got a good number of years ago by 'family of a family'. There was an older gentleman who baked them, and the recipe he had from his mother; In other words, an old recipe.

I imagine that it is well known in Norwegian homes, while I do not remember hearing about them in Denmark. Good they are! Dry and Krispy ... sweet but not too sweet. Some might find the tedious  these often appeared here in the house. And so they are incredibly easy and quick to make, - especially if you have a double waffle iron. 

This portion corresponds to 12 to 15 plates, depending the size.

4 eggs, divided into yolk and white
250 gr. sugar
250 gr. melted and cooled butter / margarine
500 gr. cornflour
3 tsp. baking soda

 Whip egg yolkswell with sugar.
Add butter / margarine
Cornflour and baking powder mixed and sifted in.
The egg whites beaten stiff and inverted / cut in the end.
The dough should be quite firm, unlike the usual waffle batter.

Have a great big dollop stir in the waffle iron and cook until they are light brown.
Share them in the hearts and refrigerate.

Enjoy :-)

Velkommen til Familiens Oppskrifter!

Welcome to Family Food and Life!

Here you will find recipes that have been passed down in my family, recipes I have received from friends and recipes found in magazines, books or online which of course I have tried first.

In other words, a good mix of tradition dishes (a great deal from Denmark)

and so-called modern dishes.

Du kan også finne oss på Facebook