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Travel Guide 2   >   Europe   >   Denmark   >   Recipes

   
 

Danish Recipes


Danish cuisine shares features with that of other Scandinavian countries. It has also been influenced by German cuisine, and to some extext French cuisine. Additionally, as Danish people have begun to travel more widely abroad in recent years, influences from further afield are gradually being introduced into Danish kitchens.

Some popular Danish dishes include:
  • Cod (Danish: Torsk) - Fish forms one of the key ingredients of the Danish diet, and cod is one of the most important fishes. However, due to the rising prices of cod, other fishes are growing in popularity. The Danish eat cod, fried, baked, steamed, or even dried (Danish: Klipfisk).

  • Pickled herring (Danish: Marinerede sild)

  • Eel (Danish: Ål) - Eel is eaten smoked or fried.

  • Shrimp (Danish: Rejer)

  • Smørrebrød - At lunch, Danish people often eaten these open-sandwiches. Danish open-sandwiches are made from a slice of buttered rye bread (Danish: Rugbrød). On this, is placed a topping ((Danish: Pålæg) usually of cold cuts, and the sandwich is then decorated ((Danish: Pyntet) with various accompaniments appropriate to the particular topping.

  • Frikadeller - Frikadeller are sometimes considered the Danish national dish, and is a popular fast food. Frikadeller are actually flattened meatballs made from ground beef, veal or pork. They also contain eggs, milk, and chopped onions, and are coated with bread crumbs. They are cooked by deep frying. Frikadeller are usually served with boiled potatoes, red cabbage, pickled beetroot, and gravy (Danish: Brun sovs). They are also sometimes eaten with creamed white cabbage, or with rye bread (Danish: Rugbrød) and cabbage or pickle slices, or with cold potato salad.

  • Æggekage - This egg-cake is like an omelette, but contains some flour, which causes it rise.

  • Biksemad - A hash made leftovers including from beef or pork meat. It usually contains fried egg, pickled beet slices, ketchup and bearnaise sauce.

  • Pork slices (Danish: Æbleflæsk) - Pork slices with bacon and apple-onion compote.

  • Vandgrød - A porridge made from barley.
Below are some recipe books and cookbooks for Danish food:


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Books about Danish Cooking and Recipes


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Cooking Danish: A Taste of Denmark

By Stig Hansen

Brand: The Cookbook Marketplace
Hardcover (176 pages)

Cooking Danish: A Taste of Denmark
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Product Description:
A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod. Full of beautiful photographs of finished dishes and many how-to pictures, this is also an art creation by Danish born executive chef Stig Hansen. A perfect companion in exploring Danish cuisine!

Danish Cooking and Baking Traditions (Hippocrene Cookbook Library (Hardcover))

By Arthur Meyer

Hippocrene Books
Hardcover (220 pages)

Danish Cooking and Baking Traditions (Hippocrene Cookbook Library (Hardcover))
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Meyer introduces readers to the best offerings of the Danish table--from soups, main courses, vegetables, and sauces to breads and sweets--in 170 recipes with step-by-step instructions.

Wonderful, Wonderful Danish Cooking: a Double Cookbook of 500 Danish Recipes: Baking, From Coffee Cakes to Pastries to Torten [and] Dining, From

By Ingeborg Dahl Jensen

Simon and Schuster
Hardcover

Wonderful, Wonderful Danish Cooking: a Double Cookbook of 500 Danish Recipes: Baking, From Coffee Cakes to Pastries to Torten [and] Dining, From
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Product Description:
Contents of: Wonderful Wonderful Danish Cooking Part one: Danish Baking 1/ Breads 2/ Sweet Breads, Coffee Cakes, famous Danish Pastry 3/ Desert Cakes and Torten 4/ Cookies and small Cakes 5/ Fillings Frostings and Glazes 6/ Smorrebrod: The open faced Sandwich 7/ Drinks from Denmark Part two: Danish Dining 8/ Smorgasbord 9/ Soups: Meat, Vegetable 10/ Fish 11/ Meats and Fowl 12/ Salads 13/ Vegetables 14/ Pancakes, Waffles and Dumplings 15/ Pies Puddings and other Sweets 16/ Candies

A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More

By George Greenstein & Julia Greenstein

Ten Speed Press
Released: 2015-08-18
Hardcover (208 pages)

A Jewish Baker s Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More
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This follow-up to the author's James Beard award-winning Secrets of a Jewish Baker is a charming collection of European-style bakery classics, such as coffee cake and strudel.

George Greenstein had a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker’s Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein’s expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as basic recipes for fillings, icings, and glazes. With Greenstein’s steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.

Danish Food & Cooking: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes

By Judith Dern

Anness
Hardcover (128 pages)

Danish Food & Cooking: Traditions Ingredients Tastes Techniques Over 60 Classic Recipes
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Traditional Danish food is based around the natural bounty of the land, with fresh fish from the seas and rivers, and delicious pork and dairy products from the animals that graze on its fertile pastures. This beautiful guide to the culinary delights of Denmark includes all the classic favourites, many of which have been cooked in Danish homes for centuries.


 
 
 

 
 
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