D … Denmark

    Denmark

Our Danish day , held at Wendy’s was a tasty, colourful event.  We started with Kathy’s Curry Pickled Herring accompanied with  Smørrebrød (buttered Rye bread) and Agurkesalat (cucumber pickles).

Agurkesalat

 

 

 

 

 

Nadine’s Mini root vegetable cakes were served with horseradish cream – a visual and tasty treat.

Root vegetable cake

 

 

 

 

 

 

These two formed a perfect Danish combination

 

 

 

Marie’s Potato and Leek soup with Rye and Lumpfish roe provided another interesting combination of flavour and colour.

Potato Leek Soup

 

 

 

 

 

 

Pauline’s Kødrulle I Øl (Danish meat loaf in beer) was served on a bed of crispy potatoes; great for cold nights.  An alternative to the beer is to use apple cider.

Kodrulle

 

 

 

 

 

Joan’s Frikadeller (Scandinavian meatballs) was served with Rodkal (Sweet and Sour Red Cabbage).

Frikadeller

 

 

 

 

 

Jeanne served Potato, Egg and Smoked Salmon with Dill and Danish Blue cheese on a bed of sliced cooked potato.

Egg and Smoked Salmon

 

 

 

 

 

 

It wouldn’t be Danish without home-made Danish Pastries, supplied by Wendy

Pastries

 

 

 

 

 

 

We finished with Laura’s Risalamande (Danish Rice Pudding). Whoever found a whole almond in the pudding won a lucky marzipan pig, usually served at Christmas or New Year to symbolise good luck.

Risalamande

 

 

 

 

 

Credits:

 

Kathy’s Curry Pickled Herring is from SBS Food.

Nadine’s Mini Root Vegetable Cakes are from the UK site of cooking.com

Pauline’s Meatloaf in Beer is from danishnet.com

Joan’s Frikadeller is from food.com

Wendy’s Danish Pastries use a dough recipe from Paul Hollywood

Laura’s Danish Rice Pudding is from comfortablefood.com

 

See our Recipes page for more recipes.

H is for … Hunger-busters

We had another successful luncheon for our letter H day and cool weather made us all hungry.  Hosted by Nadine at Wendy’s, the effort that went into preparing the table was overwhelming and equal to the efforts of the hosts at our previous meetings.

We started with Marie’s Haricot Bean Soup.  A perfect start on a cool day, it was served with parsley and cracked pepper.

Haricot Bean Soup

 

 

 

 

 

 

 

Julie made starters; first Ham Balls with Horseradish and Cranberry Sauce, and then sliced Herb-rubbed Rib-eye with Horseradish Cream.  Both of these included her home-grown horseradish.

Ham, Beef and Horseradish

 

 

 

 

Chris was creative producing her own recipe of tasty Hen and Honey Nut Pastries that were served with Chili sauce.

Honey Hen Pastries

 

 

 

 

 

 

 

Kathy’s Grilled Haloumi with  Currant and Seedless Black Grape Glaze was inspired by a Peppered Fig recipe from George Calombaris’ restaurant. He had modified the fig recipe and she modified it further to suit her ingredients.

Haloumi, Currants and Grapes

 

 

 

 

 

Pauline’s individual Beefy Heart and Hog Pies were perfect for the cool weather.  As chestnut mushrooms were unavailable she used button mushrooms in the recipe.

Beefy heart and Hog Pies

 

 

 

 

 

We all complained that we were stuffed but then came dessert.  It only took one taste to encourage us.

Wendy made Honey Mousse with Honey-Almond Filo Pastries and Nadine prepared our final course; a Hazelnut, Date and Chocolate Torte from her own recipe.

Honey Mousse and Filo

 

 

 

 

 

 

 

Hazelnut Torte

 

 

 

 

 

 

Credits:

Beefy Heart and Hog Pies, modified from a recipe at fullasanegg.org.  Pauline included bacon and used button mushrooms instead of chestnut mushrooms

You will find the .pdf recipes in our Recipes link.