Ingredients
1lb mushroom caps
1/4 cup olive oil
1/2 tsp salt
1/2 tsp paprika
1 clove garlic - crushed
1 green onion - chopped
3 tbs parsley, fresh - chopped
1 tbs dill weed, fresh - chopped
2 tsp basil
Preparation
Clan mushrooms; remove stems. Heat oil over medium heat. Stir in salt, paprika, garlic and green onion. Increase heat, add mushrooms, saute until glazed and coated, 3 to 5 minutes. Top with parsley, dill and basil. Serve immediately.
Showing posts with label Denmark. Show all posts
Showing posts with label Denmark. Show all posts
Copenhagen Potatoes
Ingredients
1 1/2lb potatoes
1/2lb bacon
2 tbs butter
3 tbs vinegar
1 tbs chopped parsley
Salt and pepper - to taste
Preparation
Cook unpeeled potatoes in boiling water. Drain, remove skin and cut into cubes. Cut bacon into squares and fry crisp in butter. Add potatoes, vinegar and parsley. Season with salt and pepper and toss lightly until well mixed and hot.
1 1/2lb potatoes
1/2lb bacon
2 tbs butter
3 tbs vinegar
1 tbs chopped parsley
Salt and pepper - to taste
Preparation
Cook unpeeled potatoes in boiling water. Drain, remove skin and cut into cubes. Cut bacon into squares and fry crisp in butter. Add potatoes, vinegar and parsley. Season with salt and pepper and toss lightly until well mixed and hot.
Ham in Beer
Ingredients
1 ham - tenderized
1/2 teaspoon dry mustard
4 tbl water
1 cup brown sugar
20 whole cloves
10 bay leaves
36 oz beer
Candied cherries
Candied pineapples
Preparation
Remove all but a thin layer of fat from the ham. Score the top. Place in a roasting pan. Mix mustard, water and sugar to the consistency of prepared mustard. Cover the ham with this mixture. Stick cloves in the ham surface. Fasten the bay leaves to the ham with small skewers or toothpicks broken in half. Pour the beer over the ham and bake uncovered, 30 minutes per pound in an oven pre-heated to 425 degrees. Just before serving, decorate with candied cherries and pineapple slices fastened to the ham with toothpicks. Return to oven to brown for 20 minutes. Use the liquid in the pan as a sauce for the ham.
Allow 1/3lb ham per person as a serving.
1 ham - tenderized
1/2 teaspoon dry mustard
4 tbl water
1 cup brown sugar
20 whole cloves
10 bay leaves
36 oz beer
Candied cherries
Candied pineapples
Preparation
Remove all but a thin layer of fat from the ham. Score the top. Place in a roasting pan. Mix mustard, water and sugar to the consistency of prepared mustard. Cover the ham with this mixture. Stick cloves in the ham surface. Fasten the bay leaves to the ham with small skewers or toothpicks broken in half. Pour the beer over the ham and bake uncovered, 30 minutes per pound in an oven pre-heated to 425 degrees. Just before serving, decorate with candied cherries and pineapple slices fastened to the ham with toothpicks. Return to oven to brown for 20 minutes. Use the liquid in the pan as a sauce for the ham.
Allow 1/3lb ham per person as a serving.
Mushroom Soup with Almonds
Ingredients
500gr mushrooms
1 chopped onion
30g butter
3 tbsp white flour
100ml white wine
1-1 1/2 l chicken stock
lemon juice
200ml cream
salt and pepper
Filling
sliced mushroom heads
100ml cream
1 egg yolk
corn flour
60g toasted flaked almonds
Preparation
Divide the cleaned mushrooms into stalks and heads. Save the heads for filling in the soup. Chop the mushroom stalks and the onion and saute for 5 minutes in butter. Add the white flour and stir well. Add white wine and stock.
Simmer under a lid for 20 minutes. Strain and put back into the pan. Add the cream and bring back to the boil.
Slice the mushroom heads and saute for 5 minutes in butter and 1 tbs of lemon juice add to the soup. Beat the egg yolk and the cream together and add corn flour depending on how thick you want the final soup. Stir the egg and cream mix into the soup and heat carefully (do not bring to the boil).
Pour the soup into serving dishes and drizzle with toasted almond flakes. Serve with bread such as potato bread.
500gr mushrooms
1 chopped onion
30g butter
3 tbsp white flour
100ml white wine
1-1 1/2 l chicken stock
lemon juice
200ml cream
salt and pepper
Filling
sliced mushroom heads
100ml cream
1 egg yolk
corn flour
60g toasted flaked almonds
Preparation
Divide the cleaned mushrooms into stalks and heads. Save the heads for filling in the soup. Chop the mushroom stalks and the onion and saute for 5 minutes in butter. Add the white flour and stir well. Add white wine and stock.
Simmer under a lid for 20 minutes. Strain and put back into the pan. Add the cream and bring back to the boil.
Slice the mushroom heads and saute for 5 minutes in butter and 1 tbs of lemon juice add to the soup. Beat the egg yolk and the cream together and add corn flour depending on how thick you want the final soup. Stir the egg and cream mix into the soup and heat carefully (do not bring to the boil).
Pour the soup into serving dishes and drizzle with toasted almond flakes. Serve with bread such as potato bread.
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