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Danish Shrimp sandwich

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Danish Shrimp Sandwich (Reje Mad)

Several slices of dark rye, thinly sliced
Unsalted butter
1 head Boston or butter lettuce
Good-quality mayonnaise (about 2 tablespoons)
6 to 8 large cooked shrimp
Thinly sliced lemon
Watercress or dill for garnish

Butter several slices of bread, cutting in half if slices are very large.
Top each with leaf lettuce so that it extends over sides of bread.
Top lettuce with generous lump of mayonnaise, about 1 teaspoon.

Place 2 large shrimp beside each other on top of mayonnaise, so mayonnaise holds them in place.
Put another dab of mayonnaise on top, followed by thin twist of lemon and sprig of watercress or dill for color.

Sugar-browned potatoes

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Sugar-Browned Potatoes (Denmark)

2 pounds new potatoes
1/4 cup butter or margarine
1/4 cup granulated sugar
1/2 teaspoon salt
3 tablespoons water

Heat 1 inch salted water to boiling.
Add potatoes.
Heat to boiling; reduce heat.
Cover and cook until tender, 20 to 25 minutes; drain.

Cook and stir butter, sugar and salt in skillet over medium heat until mixture starts to turn golden brown.
Remove from heat; cool slightly.

Stir in water until blended.
Add potatoes.
Cook over low heat, turning potatoes to coat with sugar mixture.

Yields 4 to 6 servings.


Scandinavian No Comments »

Lefse (Fried Potato Bread — Norway)

Eat warm or cold, plain or spread with butter or sprinkled with brown sugar.
To serve, fold each circle into quarters or roll up.

5 cups hot mashed potatoes (no milk,
butter or salt added)
1/4 cup shortening
2 tablespoons milk
1 1/2 teaspoons salt
2 cups all-purpose flour

Beat mashed potatoes, shortening, milk and salt until no lumps remain.
Cover and refrigerate until completely chilled, at least 4 hours.

Turn potato mixture onto floured surface; knead in flour (dough will be soft).
Divide into 20 equal parts; shape each part into a ball.
For best results, work with 4 balls at a time, covering and refrigerating remaining balls until needed.

Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into a 10- to 12-inch circle with floured stockinet-covered rolling pin or lefse rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed.

Heat ungreased griddle or lefse baker to 400 degrees F.
Cook until blisters form and grown spots appear on bottom, about 1 minute on each side.
Do not overcook.
Lefse should be soft, not crisp.
Stack cooked lefse between 2 towels to prevent drying.
Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month.

Makes 20.

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