In Denmark, the month of October is the beginning of the hunting season. Danes enjoy hunting and eating venison, pheasant and wild ducks. I prefer to buy my duck, and I am especially glad for duck breasts. There are many ways to prepare them and they really good with apples. This is one of my favorite ways to eat them. Salad with Duck, Apple and Walnuts Serves 4 as appetizer or a lunch serving 1 10 oz./300 gram boneless duck breasts with skin (more if this is going to be a lunch serving) 2 tbps. walnut oil/or another oil if you don’t want to spend the money, but the ..read more

I wrote last week that beans are filled with protein. They are also inexpensive when you buy them in larger portions of uncooked pulses. And they taste great. Most pulses, not lentils however, should soak 3-4 hours or until the next day in three times as much cold water as their own weigh. There should be 2 tsp. salt added to make sure pulses absorb the water better. After you drain pulses for water, they should be cooked in a new portion of water for 2 hours. The cooking time can vary depending on where they were grown. It is bedst to cook all the pulses at one time and then freeze what you ..read more

Denmark is a pork eating country and we are very proud of our pork. Pork supplies zinc, phosphorous, potassium and copper. Pork adds B vitamins such as niacin, riboflavin, thiamine and B 12 to our diet. In fact, fresh pork is by far the best source of thiamine – it contains more than twice as much per serving as any other food. One of the main concerns about pork is the amount of fatty meat. Denmark has, however, reduced the amount of fat by a full 50%. Another concern emission of greenhouse gases caused by agriculture. One kilo of pork produces 6.35 kilo CO2e where beef produces 34.6 kilo, l ..read more

When I first came to Denmark in 1968, the Danes were not eating corn on the cob. Now, the farmers markets and supermarkets are almost giving it away. We even have fields with loads of corn that you can pick yourself for even cheaper than at the supermarket. The same goes for beans, Danes have just recently discovered how wonderful beans are. They are full of protein. On average these pod-borne seeds when mature (or dried) contain about 22 per cent protein, more than any other plant food. And unlike animal- derived protein, the protein in pulses is free of cholesterol and low in fat. The prot ..read more

Suddenly it is cold in Denmark and time to make a delicious dish that simmers for hours. Just right for a cold rainy day. Here is a dish that takes a little planning as you have let it sit in the refrigerator a few days before making it. Brisket is an inexpensive piece of meat and is really quite easy to make. It just needs a little time. Horseradish is the north´s answer to chili or ginger. It has a strong taste and can really enhance a dish. However, be careful to not over cook and don’t rewarm it, as cooking destroys the strong flavor. Brisket with Root Vegetable Mash and H ..read more

In Denmark, the last days of September can still be warm, and it doesn’t get dark until 8.00 o´clock in the evening. The Danes spend time outside enjoying the last rays of sunshine and watching the leaves turn from bright green to shades of yellow, red and brown. Danish farmers are busy harvesting their crops. It is a wonderful time to walk in the woods, picking berries and apples and gathering wild mushrooms. Many Danes can and perserve the produce and berries of the season in preparation for a long winter. Duck Breast with Savoy Cabbage and Black Current Jam Serves 4 1 medium ..read more

Red currants are in the supermarket now. I am lucky to have lots of them in my garden and have been making jams, jellies and a lovely sommer drink. Red currants have a very large portion of pektin and together with sugar they are perfect for jellies. All though they are very sour, they can also be eaten in small amounts and used in desserts, cakes and meat dishes. I like making a chutney with them and serve them with grilled chicken and grilled peaches. Grilled Chicken with Grilled Peaches and Red Currant Chutney 4 large peaches 1 spring onion, chopped 3 tbsp ..read more

I have done this recipe before, maybe even two times . I think it worth repeating now that blackberries and other berries are just now starting to come on the market. And if you are lucky, in the garden. This dessert is one of the most popular one in the summer and can be made with all kinds of berries, even rhubarb. The name of this dish in Danish is also the most common phrase in the Danish language used to test foreigners on how good they are to pronounce the dessert’s name in Danish “Rødgrød med fløde”. I was often teased by the Danes when I first came to Denmark, but now, after many ..read more

Paëlla is without a doubt not a Scandinavian dish, but the Danes have taken the dish to them because of the many Scandinavian seafood used in it. Paëlla may seem to be difficult, but if you plan it right, it can be make for guests and even on a grill. If you have a round grill and a large paëlla pan, it can be made while guest watch while some set the table and make the salad. Or maybe just enjoy their welcome drinks. Paëlla with Norway Lobsters serves 6 ½ lb./200 g chorizo sausage other another spicy sausage, chopped ½ lb./200 gram chicken breast, sliced in thin strips ..read more

In the summer, gardens are filled with berries, all kinds of them. If you don’t have them in your garden, the supermarket has lots of them. So eat them in your salads and desserts. The Danes uses gelatine sheets to make the mousse. The sheets, need to be melted in warm water. The water should be to cold, it shouldn’t be to hot. It can be very difficult and form lumps in many desserts. Since I have been living in Denmark, I use powered gelatine. It is much easier. Pancakes wirh Buttermilk Mousse and Blackberries 4-6 dessert servings Buttermilk mousse: 2 tbsp. powdered gelatin, 2 tbsp. w ..read more