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The "French" bread we make most often here in Denmark, is a typical white bread that is quick to make, but taste of very little. It is not a classic long fermented bread recipe, and can have a tendency to taste slightly yeasty. If you want to avoid that, then this recipe is closer to the classic French bread. Slowly fermented and with a pre ferment. It is not really any more difficult to make, but it must be planned a little ahead of time, as there are some long fermentation periods along the way. So for some people it is impractical for everyday use. But great for a weekend where you want to make "the ultimate French bread".
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Video Recipe - Even though it is a simple recipe it is very versatile. The pastry is often what turns seperate ingredients into something special. It's also very quick to make. Here is a recipe for making it both manually and by using a food processor. And how to pre bake the bottom without any filling.
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What recipe to use depends on how long time you have to make your pizza dough. So here's an overview of how to get the best pizza dough in respect to the time you have available. The longer you time you have, the better the crust. But you can certainly make a good dough, even in a short amount of time.
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Almond flour is useful in many recipes. Homemade marzipan, petit fours, French macaroons, pie bottoms, paleo cooking etc. It is a little time consuming, but simple enough to make with a blender or coffee grinder.
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Recipe with video - Once in a while I felt the urge to make my own sodapop. I especially wanted to eksperiment with unusual flavours. Or try to make my own cola, using one of the recipes that are online. But that sodamachine has always stopped me. I simply don't drint enough fizzy drinks to buy one of those. But then I found a very simple recipe where yeast is used to make the fizzle. Like beer and champagne.
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Video Recipe - Every year in the late winter we have the danish fastelavn (carnival), which is essentially the same as halloween. Dressing up, walking door to door etc. These cream puffs are the cakes that are traditionally eaten at this occasion. But they are good all year round ...
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Raspberry and strawberry marmalade are made the same way. Actually you can use almost any type of fruit using this one recipe. It's the classic peasant's recipe. Pound for pound: "A pound of sugar to a pound of berries and boil to the right consistency." There are a few tricks worth knowing though.
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Danish liver pâté is basically a simple saucage mix that is made from pork liver and fat. It is then cooked in a pan in a water bath, inside the oven. It is also possible to make it if you use a food processor instead of a mincer.
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Regardless of how you make a pizza dough, or which topping you want to put on it, the pizza has to be shaped and baked. Here I try to describe the best techniques behind that.
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The white bread is a classic. No doubt about that. Although I have baked "No Knead/The world's best bread" for years, the French bread somehow still leaves the kitchen a lot faster when I bake that :-S So there must be something to it that other loaves simply does not have. I often use this simple and quick recipe that never fails, and does not require anything more than a conventional oven to make. It provides a finished bread in 2 hours.
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I know it from my childhood in the seventies. It was a classic recipe here in Denmark. But it has been somewhat of the radar for the last few decades. That is a shame since it is an excellent dessert. It is easy to make and inexpensive to boot. It is also a very good recipe to combine with other desserts. Especially if they include chocolate. This recipe is very simple, but I include a trick for pimping it up a little. Involving jelly and cake.
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Video Recipe - Rösti are made with cooked potatoes, so I use it often as "leftovers" instead of the typical fried potatoes, hash and so on. But it is an accessory that everyone likes, and it has the advantage that you can add bacon, onion, cheese, apple or fresh herb. Which promises it over the other simple potato dishes.
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231 Crème brûlée
Video Recipe - Crème Brûlée is *the* classic French dessert. It is an edible toy for adults. A crispy caramel top. A creamy blubbery filling. It is simple to make. Uses few ingredients, and it's always a bit of a primal show-off doing the final work with the gas burner at the table.
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A Danish cake classic. Heavy and spongy. Once again a variation on a pound cake. It's actually just a sponge cake with marzipan. But once again, it is a variation that is worth the effort.
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There are many ways to make a brine for the various uses. The only thing that is absolutely necessary is salt and water. This recipe is a general brine that never goes wrong. You can then make your meat more or less salt by allowing it stay longer in the brine.
This is also a starting guide to marinating in brine. With only this guide in hand, you can get very far, just using these guidelines. So enjoy yourself. Brine is fun!
Unlike "fresh marinated" chicken from the supermarket, no water enters the meat when it is marinated in brine. The high salt content in the brine actually make water seep out of the meat. Chemical processes called "diffusion" and "osmosis" is to blame. You can easily google more if it interests you.
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Hamburger patties (hakkebøf) with gravy is every Danes favorite dish. At least it is a close tie as the national dish along with the "frikadeller" meatballs. We take this dish very seriously, so I have made a very detailed explanation on how to do it "right".
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Video recipe - Raspberry and strawberry jams are made the same way. You can actually use almost any kind of fruit in this "pound for pound" recipe. One pound of sugar to one pound of berries/fruit. Then you just have to cook them to the right consistency. There are, however, a few tip that it is noce to know about.
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226 Foccacia bread
Recipe with video - Foccacia is an italian flatbread that is in family with the pizza. But unlike the pizza foccacia is served as a sidedish. I sometime serve it at family gatherings, where it dissapers like dew in the morning sun. And I am constantly asked for the recipe. So here it is.
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