I have always used my mothers recipe for æbleskiver, but I tried to compare the original (regular milk/yeast) recipe to a buttermilk/baking soda/baking powder recipe and I must admit it's much better, very moist and fluffy.

AgurkSalat was one of the first Danish things I made when I moved to America in ’98. Not only do I not like dill which american pickles are spiced with, they're also pretty easy to make. So then a few weeks ago, I had downloaded some Danish cooking show, and I can’t remember who was the chef or the details of the show, but she showed what turned out to be the easiest recipe that can never fail. That’s what I’m sharing below.

As I have wandered into the world of Keto dieting with great results, a friend of mine gave me this recipe which I can't wait to try.

Alternative pasta recipe for keto dieters.

Making my own bacon? Why not. I bought a Pellet smoker, so that will make life easy.

I was looking for something kid-friendly for kids and adults alike, and my mom gave me this recipe...

This recipe is the closest I've ever come to making those old fashion soft 'farmor's boller (grandmothers rolls)… It's a pretty easy to follow recipe and I've made it hundreds of times so it's a true and tested recipe.

Keto friendly muffins

Trying to make cuisines of the world.

When I was a kid, I don’t recall my mom making Brunsviger, but my friend’s mom would always make it for birthdays and school events.
I’ve never really made it, but I always wanted to, and so I gave it a try, and it came out pretty good I thought even though I didn’t have a specific type of sugar called “Farin“. In short Farin is a byproduct of sugar cane production and I can’t find it here. However, someone said I could add a little bit of molasses to brown sugar to get something similar.
The recipe below uses just dark brown sugar, but I did notice it’s not quite the same, although it came out pretty good.
The recipe I found called for fresh yeast (bakers yeast) and Americans just doesn’t use that so I’ve found that one packet of dry yeast is 7 grams which equals to 21 grams of fresh yeast.

Cut down on carbs and keep up the flavor with this creamy cauliflower mac!

Another recipe for my Keto universe, this one can be used as universal sandwich. Breakfast sandwich Egg salad sandwich Pizza Smørrebrød

Started a Keto diet, this chicken will remain juicy and delicious even after refrigerated.

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the Ramen egg!

At work my boss feeds us regularly, and this is one of our favorites.

Ganache is easy to make, depending on what you need it for the measurements are different. All is based on weight. Layer cake filling and thick glaze: 1:1, equal parts chocolate and cream. Chocolate truffles: 2:1, two parts chocolate to one part cream. Soft icing and pourable glaze: 1:2, one part chocolate to two parts cream. Cooling the Ganache If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry. To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes. To use the ganache to make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until you've reached the right consistency again.)

My old recipe from my mom, always seem to collapse in the middle, no matter what I do, so I am hunting for a new recipe for my perfect sponge cake as basis for a very delicious topping.

I remember ALWAYS getting Citron Fromage (lemon mousse) when we went to parties on my dad's side of the family. I haven't had it since I was a small child, so this Easter I am trying it.

Classic Creme Brulee Recipe for all to enjoy.

This is a classic Danish dish which I'm sure the culinary masters will roll their eyes over, but it's delicious and easy to make.

Made a turkey breast for Thanksgiving in the immersion cooker and it came out amazing, so I searched around for directions for a pork version and I will try this recipe this weekend.

Latina Creme Bruhlee

Always wanted to try and make what I can't buy here in 'merica... These are delicious...

Ever since I was a small kid I’ve always loved my moms Frikadeller (or Danish meatballs). They’re good warm, but frankly I love them just as much or maybe more cold as a topping for my madpakke with pickled cucumebrs (agurkesalat) or just as a snack. A lot of people mix meats when making them, but I prefer just using ground pork. You can obviously just substitute whatever meat you want in this recipe, although if you use beef you should pick higher fat contents or they will be too lean and fall apart. When it comes to onions, I’ve always just cut the onions somewhat small’ish, however, my daughter does not enjoy onions as much as I do, so now I grate them. This does sometimes create a decent amount of liquid which you might need to account for when adding milk.

This recipe was created by accident. My local supermarked only had one pack of ground pork, but next to it was a package of Chorizo ground pork so I figured... Let's try it.

This recipe was only the second time making risotto... so yummy. easy but still you need to pay attention. Definitely prepare all your ingredients for this and whatever is accompanying it before you start the risotto. Also a great note that the original recipe made note of is to NOT use a cooking white wine. Use a good white wine you'd want to drink. Definitely stay away from sweeter ones, but you should do that anyway :) First step is to heat up the stock, start that before you start the "mise en place".

This is basically Christmas in a glass... I LOVE glogg... I don't care if it's Swedish or German, it's Danish to me :)

This goes well with a good tsaziki sauce and with greens in a pita bread, or even as a burger. :)

This is one of my favorites, and one of my friends favorites... Cook much too many onions and use a fatty ground beef and cook slow. Could be enjoyed with most sides, but mashed potatoes are perfect.

Great chicken recipe

Just buy the wrappers... just not worth making them...

Since I can't get "Den Gamle Fabrik" jam here easily, it's not that difficult to do it yourself, although due to the flavor and sweetness of strawberries, it takes some playing around.

Gravy substitute for regular flour based roux.

I've tried to find the perfect recipe, tried so many combinations, but this is the closest I have been able to get to the one I remember from home. This one uses pork liver, I do not like beef liver, and have never been able to find veal liver. Other recipe to try: http://www.danishsandwich.com/2011/03/leverpostej-danish-liver-pate.html

This is the version they made for the episode of Christmas in Elk Horn.

Leftover marzipan from Christmas? I always to, so this is a perfect cake for that

Keto friendly Lasagna

One of the staples in the old Danish kitchen is sovs. Whether it’s curry, white or the classic brown gravy, the preparation is almost the same.

Classic margarita, can't really mess it up :)

Classic recipe for 'pepper nuts'. For this recipe I use a bit less white pepper than it calls for, as I found it being a bit too peppery, like a strong after-taste of pepper.

I wanted to make a new sauce I hadn't tried before, to serve with some beautifully marinated sous vide grilled pork chops and ran upon this one. Instead of the pan-drippings, you can use a good quality beef base instead, and you could make it off a roux instead of using cornstarch.

This method never fails, and you can multiply it as many times as you want to without extra cooking time.

The bartender at PF Changs were nice enough to give me the exact recipe to this margarita, you won't regret making it, it's so yummy.

Even if it isn't quite the same flavor or råcreme with sugar, it's still pretty good, and with berries you can barely tell the difference. I was told it runs a little thinner, but I found it to be good.

Perfect condiment for anything from French fries to fish, hot dogs and burgers and of course smørrebrød.

Another version.

Random Recipe from the Internet

This is by far the easiest way to make perfect rice every time in the pressure cooker. I'm using a Foodi, but any pressure cooker will do. You can double this recipe as much as you want without extra cooking time.

Risengrød er en traditionel dansk juleret. Den er nem at lave, og både store og små er glade for en portion risengrød med kanelsukker og smørklat. Risengrød kan dog være svær at lave, da den hurtigt brænder på, men i en slowcooker, sker det heldigvis ikke.

Never made risotto so this was my first attempt and it came out pretty well. This can be easily doubled.

When I think of Rullepølse, it’s the one my parents used to get from Metro (a Danish Sam’s Club equivalent) which was covered in parsley, delicious but pricey.
The supermarket version, which is typically very fat and with very little flavor is better than nothing, but not amazing.
So I decided to attempt to make my own, and it’s not that difficult, it requires some patience, some prep work and a few tools.
The nice thing about making your own, is that you can get the flavors you like. I love the way I had it as a kid, parsley, onion and pepper is what I am going to be using, but you can add whatever you like.
You should always add a bit more than you think you need.

Tools you need:
Large soup pot, Knife (duh), Cutting board, Butchers Twine, Meat Press… Well… I do have one and it does make it easier, however, you don’t need one. Before I bought mine, I used either two loaf-pans or I’ve used two pieces of wood and clutch clamps or vices. Let your inner MacGyver come to life but remember your contraption needs to fit in the fridge.
In addition a blender or food processor. (you could also just chop it very fine)
“The meat” You can make it from any meat I suppose, but I’ve only ever made it with pork. You should be able to use lamb or beef or a mix. I was just thinking it might be delicious with duck… (lightbulb!)
What you want is what my mom calls a “Slag” but good luck explaining that to your butcher.
If you use pork loin, you are likely to get very lean meat and that’s not ideal. You need fat. Not only does it add flavor, but if you use a low fat or fat-free meat, you end up with a rulle that will fall apart when you slice it. So what I do is ask the butcher to save me some ‘fat-scraps’ I can add to the roll.

A staple in Danish breakfast is Rundstykker. I love the “air’yness” of the bread with either just butter (“tandsmør”) or my homemade strawberry marmalade (jam).
I’ve always wanted to try to make them and I read quite a few online recipes and stole a bit from each of them, and since I can’t find fresh yeast I was forced to use the dried version (non-rapid).

Når den lækre hjemmebagte kage ikke længere er helt på toppen - så frys den og tryl den senere om til studenterbrød, romkugler, trøfler eller snøfler - kært barn har mange navne.

Although tomato soup is hardly a Danish invention, I personally find American versions too sweet, so the other night I made a tomato soup from ingredients I already had and it came out pretty good.

Recipe for brined, slow-cooked turkey.

Tzaziki sauce is great for salad, meat and chicken and of course lamb.

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Not having Danish rye bread is not great, I miss it, this bread might help.