Food I

The basis for danish food is those food products, that can be captured, gathered or grown in the country. Natural and climatic conditions in Denmark gives these foods their mark. Moreover influenced cooking of the agricultural, social and technological development, making it necessary to distinguish between historical and contemporary cuisine. International cultural exchange, food imports and exports changed eating habits in Denmark over time, therefore eating traditional dishes not as much more.

Here are some examples of traditional danish dishes;

Rye bread

(Danish; Rugbrød)

Recipe in the bottom

Fish fillet with lemon og remoulade

(Danish; Fiskefilet med citron og remoulade) 

Fried herring

(Danish; Stegte sild)

Meatballs with gravy and potatoes (and red cabbage)

(Danish; Frikadeller med brun sovs og kartofler(og rødkål))

Fried pork with potatoes and a parsley sauce

(Danish; Stegt flæsk med kartofler og persille sovs)

Rye bread;

Makes 3 loaves

1 package dry yeast

½ cup warm water

2 cups rye flour -- sifted

¾ cup molasses

1/3 cup butter

1 teaspoon salt

2 cups boiling water

6½ cups white flour

Soften the yeast in the water. Combine the rye flour, molasses, butter and salt. Add the boiling water

and blend well. Cool to lukewarm. Add the softened yeast mixture. Gradually stir in the white flour to

make a soft dough, mixing well. Turn onto a floured board and cover with a towel. Let rest 10 minutes

on the board. Knead the dough until smooth and satiny, about 10 or 15 minutes. Place it in a greased

bowl, turning once to grease both top and bottom. Cover with a thin towel again and put in a warm

place to rise until doubled in bulk, about 1½ hours.

Punch down in the bowl, turn and let rise until again doubled in bulk, about 30 minutes.

Turn out on the floured board and divide into 3 portions; shape roughly into loaves. Cover them on the

board with the towel and let them rest again for 15 minutes. Shape the 3 loaves more precisely and put

them in greased pans (9×5×3). Cover with the towel and let rise about 1 hour. Brush the loaves lightly

with beaten agg and bake 35 to 45 minutes in a preheated 350º oven.