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Subject: Favorite national cooking
Once I ate in a german restorant a Gulash with Spaezles, I know that gulash it´s hungarian dish, but I think that with the spaezles is a viennese or german version of it. Btw, I really like it!!!
damn, now i read this thread i'm getting hungry again :p
Thanks for that mate, if i get fat, know that it'll be your fault ;)
Thanks for that mate, if i get fat, know that it'll be your fault ;)
bolognese i guess;-)
I ate it yesterday and will eat it today...mmmm:P
I ate it yesterday and will eat it today...mmmm:P
My favourite Brazilian cooking is the Boceta Molhada, a kind of cow meat cooked with a hole where you put a raw carrot.
Very tasteful.
Very tasteful.
Boceta Molhada is very good!! But very expansive some times...
Heres a super danish classic. very easy to make. (btw its been years since i taste blodpølse as mention above as norwegian but is more scandinavian i think. its rather nice when served warm with sugar)
FRIKADELLER
Danish (not Swedish!) Meatballs.
4 persons
• 500 gram ground pork
• 500 gram ground veal
• 2 eegs
• 1 dl milk
• 50 gram flour
• 2 chopped mediumsized onions
• Seasoned with Salt and Pepper or other spices like paprika and rosemary
Serve with
• 1 kilo Potatoes
• 2 dl Flour for sauce
• 1/2-3/4 liter milk til sauce
• Sauce colouring (brown)
• Salt og pepper
Cooking instructions:
Boil water for potatoes with a little salt
Mix meat, onion, eggs, milk and flour.
Add salt and pepper or choosen spices
Mix well and let rest for some time (optimum 3-4 hours in the cooler but can be used straight away)
Heat a big pan with butter put the meatballs on after they are formed by using a spoon and the palm of your hand. They can get a bit dry if they are made to small.
Sauce is made by using left over fat/butter (or 150gr butter) when the meatballs are nearly done. Blend flour and fat/butter and stir very well. Add milk little by little don’t let the sauce get thin its supposed to be a but thick. Add salt/pepper and if necessary pork bouillion until taste is good.
often served with small pickled cucumbers or other ”sour” things (asier in Danish have no idea what they are called in English)
FRIKADELLER
Danish (not Swedish!) Meatballs.
4 persons
• 500 gram ground pork
• 500 gram ground veal
• 2 eegs
• 1 dl milk
• 50 gram flour
• 2 chopped mediumsized onions
• Seasoned with Salt and Pepper or other spices like paprika and rosemary
Serve with
• 1 kilo Potatoes
• 2 dl Flour for sauce
• 1/2-3/4 liter milk til sauce
• Sauce colouring (brown)
• Salt og pepper
Cooking instructions:
Boil water for potatoes with a little salt
Mix meat, onion, eggs, milk and flour.
Add salt and pepper or choosen spices
Mix well and let rest for some time (optimum 3-4 hours in the cooler but can be used straight away)
Heat a big pan with butter put the meatballs on after they are formed by using a spoon and the palm of your hand. They can get a bit dry if they are made to small.
Sauce is made by using left over fat/butter (or 150gr butter) when the meatballs are nearly done. Blend flour and fat/butter and stir very well. Add milk little by little don’t let the sauce get thin its supposed to be a but thick. Add salt/pepper and if necessary pork bouillion until taste is good.
often served with small pickled cucumbers or other ”sour” things (asier in Danish have no idea what they are called in English)
Funnily enough my Danish-English dictionary translates 'asier' to large cucumbers. Strange..
Anyway I'm not a fan of asier - instead I'd propose to serve the Danish meatballs and potatoes with 'råkost'. That's raw grated carrots mixed with grates apples and topped with raisins - finally put some lemon juice over it.
Anyway I'm not a fan of asier - instead I'd propose to serve the Danish meatballs and potatoes with 'råkost'. That's raw grated carrots mixed with grates apples and topped with raisins - finally put some lemon juice over it.
My favourite Brazilian cooking is the Boceta Molhada
looool, i love boceta molhada too... :PP
looool, i love boceta molhada too... :PP
