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Archive for March, 2013

Karrysalat – Curry salad

Posted in Condiments, Danish, Lunch, Quick and Easy, Salad, tagged , , , , , , , , , on March 18, 2013| 11 Comments »

Karrysalat - Danish Curry Salad

Karrysalat – Danish Curry Salad

I never liked Danish Karrysalat until I made a homemade version to serve at my Danish Christmas luncheon. You may ask, why did I make it in the first place if I knew I didn’t like it. Well traditionally Karrysalat is a classic topping for marinated herring and marinated herring is a “must” at any self-respecting Danish Christmas luncheon table. And when I tasted my homemade Karrysalat I was instantly hooked because it is so much better than the store-bought kind. Like I mentioned, it’s is served with marinated herring on top of Rugbrød (dark Rye bread) but I could eat it on top of just about any kind of lunch meat. This is super delicious and I recommend that you whip up a batch immediately and enjoy. 🙂

Karrysalat

Karrysalat – Curry salad

Ingredients:

3 hard boiled eggs, diced

5 sweet Gherkins, diced (Cornichoner in Danish)

1 tablespoons minced red onion

1 small apple, diced

2 deciliter mayonaise

2 tablespoons creme fraiche

1 teaspoon curry

1/2 teaspoon dijon mustard

1/4-1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions:

Dice eggs, gherkins, onion and apple into small pieces. Add remaining ingredients and stir gently to combine. Allow salad to rest in refrigerator for at least a couple of hours before serving. Will keep for about 1 week in refrigerator. Enjoy!

Source: adapted from Beretninger fra et autentisk landbrug

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Mini Filled Omelette

Posted in Breakfast, Lunch, Side dish, tagged , , , on March 4, 2013| 4 Comments »

Mini Filled Omelette

The other night I was looking for a different type of side-dish for my Flounder and I remembered seeing this omelette presentation on another food blog. It’s a fun way to make an omelette, not to mention that making it this way keeps the portion size in check and the presentation is nicer than your typical omelette. As for the fillings, you can dream up whatever you like or maybe use up that little left-over you have sitting in the fridge. Some filling ideas could include spinach, diced tomatoes, left-over cooked vegetables like asparagus or left-over cooked meats like shrimp or chicken or perhaps some processed meats like Prosciutto or Ham. Add some fresh herbs for added flavor like parsley, chives or basil and your cheese could be a good Goat cheese, Feta, Cheddar or Gouda. The sky is the limit. Here is what I put in mine (and I foresee diced cooked shrimp in the very near future).

Making Mini Omelette

Making Mini Omelette

Mini Filled Omelette #1

Prosciutto

roasted red pepper

feta cheese

basil

1 egg with a dash of milk

Mini Filled Omelette #2

Prosciutto

olives

Parmesan-reggiano cheese

basil

1 egg with a dash of milk

Directions:

Preheat oven to 400 degree F (200 degrees C). Start by spraying your dish with a small amount of oil, then add your fillings to the dish. Beat one egg with a dash of milk and pour over the filling. Make sure the dish is not filled up all the way to the edge since the egg will rise a little in the oven. Bake for 15-20 minutes or until egg is set.

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