My name is Gitte and I’m from Denmark. I live in the US with my wonderful family and I enjoy recreating classic, as well as modern Danish recipes and also trying out other Scandinavian and American dishes. Learning to bake in a foreign country using unfamiliar ingredients and trying to navigate translations and conversions has been challenging. What I have tried to do with my blog is to translate not only recipe ingredients and instructions but also convert from metric to standard measurements and I hope this will be helpful to anyone wanting to bake Scandinavian recipes. My blog consist of mostly baked goods but you may also encounter some good home cooking, from time to time. I hope you enjoy this site and feel free to stop in anytime.
My Danish Kitchen 
Hello Gitte, my name is Kathleen and my husband and I live in Alabama. We found an old Norwegian cast iron waffle /cookie press in a 100 year old shack we were tearing down and didnt know what it was at first. Found your blog with the recipe for the krumkake. I cant wait to get the iron press cleaned up and try making some!
Dear Gitte, what a wonderful blog thank you. I’m a 2nd generation British half-Dane, and these recipes will bring so many delights to my two little children. This year I would like to try something like Peppernuts but my daughter is allergic to egg. Do you think it would work without egg? It looks like quite a few Christmas recipes need egg… Thanks so much. Sophie
Sophie, I don’t know if my recipe will work without eggs, it might? You can try it and see how it turns out or I found a recipe that does not have eggs in it. It’s in danish and if you don’t read danish you can use google translate, just cut and paste the text. Some abbreviations she uses, dl=deciliter, tsk=teaspoon, spsk=tablespoon. For dl and grams you simply just use google and type convert deciliter to FLUID ounces or convert gram to ounces or convert celcius to fahrenheit (note there is a difference between dry and wet ounces). Here is the link https://nogetiovnen.dk/pebernoedder-julens-bedste-med-muskatnoed-og-kardemomme/
If you try it let me know how it turns out. Glædelig Jul 🎄
Hi Gitte,
I came here for the marcipan remonce. A Danish expatriate on 45th year and living in South East Asia, I have always baked my own bread, and coming from the South of Denmark, I am very fond of sourdough which I use in almost any kind of bread, I bake. Sadly, we do not have much choice when it comes to the many varieties of flour now available in countries such as Denmark or the US, so it’s mostly Kingsmill and German dark rye and lately flour from Italy but that is OK.
It’s great to see the interest from people in your blog. You must be pleased? While my wife of many years is Indian and a great cook, she’s not familiar with Danish food, so I shall take inspiration from the great choice of recipes available on your blog to help her increase her knowledge of our cooking.
Stay safe in this Covid19 era and best wishes.
Thank you for your kind words John. I am very pleased with the interest people have had in My Danish Kitchen and it has been a lot of fun and a great learning experience for me to create the blog. I do feel that it has run its course and so I have not added anything new for quite some time now. I know that the blog is very helpful to people living outside of Denmark and I hope you will enjoy it as well. Be safe!
Hi Gitte, I love your blog. I just wanted to tell you every recipe I have tried so far has been fantastic! I hope you add more Danish (and other) recipes in the future. Thank you for sharing!!! – from a Danish-American
Thanks Jen for your kind words and I’m so glad you are enjoying the recipes. I may still add some more recipes from time to time, we’ll see 🙂
Hej Gitte
Tak for fantastiske opskrifter, der virker herude vestpå, hvor amazon.com er nemmere end Irma…
Spell check – “bowel” er tarmene eller figurativt bugen af noget, mens “bowl” er en skål. Det er ikke det samme 🙂
Fortsæt endelig med flere opskrifter og vejledninger!
KH Uffe, Seattle
Oops Uffe, jeg får altid stavet det forkert. Hvis du husker hvilken post det var, lad mig det vide så retter jeg det. Tak 😉
Hello Gitte, so happy I found your blog. I’ve recently come back from a holiday in Denmark. We did a house exchange (I live in the UK) and this way we met and interacted with some local people which was really great. One of the ladies I met was kind enough to let me have some of her sourdough starter. She invited us for a picnic and among other yammy things she brought home baked sourdough buns. They were delicious! I of course asked for a recipe and she sent me a link to a danish blog. Google translate is OK but I can’t make up the flour in the recipe and was wondering if you could help. So the recipe calls for: 60 g ølandshvedemel, fuldkorn
180 g ølandshvedemel, sigtet
What is ‘ølandshvedemel’? What can I replace it with?
Thank you so much in advance.
Kate
Kate, sorry for the late reply. There are so many different types of specialty flours in DK (and dairy products as well) and hardly any choices here. I guess it’s because most people here don’t bake breads from scratch so there’s no need to have it on the shelves. I did find this web page where you can buy an øland product. Here is the link:
https://mainegrains.com/product/heritage-oland-wheat-flour/?fbclid=IwAR20L9dmg0NHJogq9-0WiahF00YnWYnKuK-68_hDZB0nRBROFPRRxG9xPmA
Hi Gitte, thank you very much for your response. Unfortunately though it’s not much help as it’s a US site and I am in the UK. Can’t really go as far as to ask my daughter (she lives in the US) to bring 2.4kg of flour when she flies here for Christmas :-))
Guess I will have to find some heritage wheat overhere.
Thanks again. All the best Kate
>
Hej Gitte,
I’m also from Denmark, I have lived in the Pacific Northwest for 28 years (half my life) but will write in English so others can follow.
I just started following your posts, after I gave your rugbrøds Recipe a try. Best One I ever used! I was educated in Copenhagen, at Suhr’s Seminarium, and also taught cooking at their Husholdningsskole for a couple of years before I moved to USA. For you American folks, this is a cooking school, where they specialize in teachers education in cooking and nutrition among other things.
I still cook a lot of my favorite childhood foods, but had a hard time tweaking the recipe for my favorite breads with American flours. Yours will be my go-to from now on!! Thank you so much for sharing!
PS: I have some tips for your leverpostej, but I think the commenting is closed, I’ll share here if anybody are interested.
Anne
Anne, I am so glad you liked the rugbrød recipe and thank you so much for your kind words! Funny you mention Leverpostej because I just tried out another Leverpostej recipe which I think will become my “go to” recipe. I’ll be posting it soon and of course I would love to hear your tips.
Hi
My names is Hilary, my mother and grandparents are danish. I spent my childhood and young adult life , loving my grandmothers wonderful cooking. She tragically passed away by the time I turned 19, I’m 31 now. I have done my best to retrieve and master as many of her recipes as I could manage ( not speaking the language). I have been trying in vain to hunt down a certain sauce she would make with 0 luck and wondered if you might be of some help or advice. All I have to go on us the memory of what it looked like and tasted. It was a white sort of white creamy/ tangy , sweet and sour.
Wish I could help you out Hilary but I’m drawing a blank, sorry.
Could it be a “hvid opbagt sauce” som måske er lavet af væsken fra hamburgeryg eller lign. ?
It’s possible Gaby, hard to say.
Hi Gitte! Like others, I stumbled upon your site and am so glad I did! Torsten, my husband, and his parents immigrated to the U.S. in the early 50’s, When we married, his mom was wonderful enough to teach me so many of the recipes they used regularly. Being introduced to all those unknown tastes, was a joy for a young woman/girl raised in the country, on the Texas Gulf Coast! Kransekage was served at our wedding, our daughter’s wedding and our son’s wedding! Your recipes are so very very like Torsten’s mother’s!! I want to print them ALL out for fear that one day I’ll not be able to find your blog!!! One of our biggest headaches right now is trying to find rye bread! I never found a recipe that sounded quite right! I’ll try yours as soon as I get the ingredients!
Your recipes are well written. Thank you. I’m headed back to the search window to look up red cabbage!
Sincerely,
Cornelia
Cornelia, thank you so much for your kind words and I do hope you like the recipes as you try them out. It make me happy knowing that my blog in some small way have inspired you!
Hello Gitte, Can you tell me what Natron is used for? I think that Hjortetaksalt must be an equivalant to our Baking soda but I don’t think Natron is Baking powder. not sure!
Cornelia, natron is a leavening agent. Natron = baking soda. Hjortetaksalt = ammonium bicarbonate (I believe it makes your cookies light and crisp, you can find it on Amazon). Hope this helps you.
Hi Gitte, I am wondering if you can tell me what “vanilla sugar” is please.
You can buy Vanilla sugar online at Scandinavian Butik, here is a link.
https://scandinavianbutik.com/product/torsleffs-vanila-sugar/
Or you can simply make your own by placing “used” vanilla beans into a cup of sugar (this would be the vanilla beans you might ordinarily throw out after you scraped the seeds from the bean). The sugar will take on a wonderful vanilla flavor.
Hello Gitte, my great aunt Edna use to make something that she called FERDANS that is exactly like your AEBELSKIVER recipe. Would you have any idea why she would call it that? I love making them and even more, eating them. I’m just wondering why the difference in the name? Thank you, Mary P.
Hi Mary, no I have never heard that before. Sorry I can’t be of any help.
I’m a half-Dane American. My father was born and raised in Copenhagen while I grew up in the United States. Denmark is a second home, and this site makes me feel like I’m cuddled up in my Farmor’s lap again, warm and safe. I remember skipping along holding FarFar’s hand to the garden to dig up potatoes for dinner, chasing the pindsvins through the hedges, and helping my mom make frikadeller (always a huge hit for any potluck!).
Thank you for helping me hang on to that. It means a great deal to me and my brother to be able to access the tastes and flavors of Denmark again.
L. Pedersen, it makes me happy to know that the blog is a comfort to so many people 😀
Hi Gitte, thanks for the recipes. I have been to Denmark quite a number of times because my husband is a Dane. I love the bread in Denmark, its filling and full of the good stuff especially the brown breads. I wish they sold the breads here in the US, since they don’t I found you and I am going to try your recipes. Thanks Linda
Linda, I hope you liked it.
I have been making your Rugbrød for over three years but now I cannot find the cracked rye anywhere. I was getting Bob’s from Vitacost but according to Bob’s it is probably discontinued. It’s out of stock at Nuts.com. I am afraid that it is no longer available anywhere. Can you tell me where to get the cracked rye, Please.
Karen, well I was getting mine on Amazon and your right it says unavailable now, bummer! I’ll ask around and get back to you.
Karen, I asked a friend of mine and she uses rye berries. She cooks them in water for 30 minutes before using, probably cool them down a little before adding them.
https://www.amazon.com/Organic-Rye-Berries-28-793/dp/B004R6DHE4/ref=sr_1_3_a_it?ie=UTF8&qid=1516581982&sr=8-3&keywords=bob%27s+red+mill+rye+berries
I just purchased cracked rye from this web site, shipping is quite expensive: https://centralmilling.com/product/organic-steel-cut-cracked-rye/
I have a friend that lives it Toronto he purchased 10 kg for less than $10, I know where I will be going next time I go up there
Here is the place in Toronto that sells cracked rye bulk if any one lives up north. I have yet to call and ask if they will ship
Grain Process Enterprises Ltd, located at 115 Commander Blvd., Scarborough
I buy wheat berries from Breadtopia.com and then put them in my coffee grinder to make the cracked wheat. I also use these same wheat berries to grind for my flour with a flour grinder. I have had great results from this recipe and I love having authentic danish Rugbrød. I even have an authentic antique Danish slicer. I usually make it every couple weeks. After I slice it I put half in the freezer.
So great to hear Paul. I am gland you are enjoying the recipe.
Gitte, My husband and I were exchange students to Danmark, and we are very much in love with the Danish Rye bread. I am very sad that I cannot find the course rye flour used in the many recipes that I have. Are you able to find the course rye flour, or do you use the rye flour that can be purchased here in the US? Does it change the consistency of the bread?
Sheri, sorry for the slow reply, I did not see your question until now. To answer your question I use Bob’s Red Mill Organic Dark Rye Flour and it works just fine. I am not familiar with the course rye flour you mentioned. Hope this helps you 🙂
Hi,I am from the UK and for my schoolwork I wondered if it would be ok to use your recipes and information I will of course credit you in the bibliography but I just wanted to check that you would be ok if I used it for this purpose better safe than sorry!
Florence aged 15
Hi Florence, yes as long as you give credit and thank you so much for asking.
Merry Christmas
My grandmother was Dutch and made an item that I thought she called pot pie but I was 4 at the time.
It consisted of rolled homemade dough that she would cut into 2-3” squares and then cook them in a chicken broth. Sound familiar?
Rod, no I am sorry it does not sound familiar. Sounds like some sort of dumpling?
Ahoy! Came across your blog whilst looking for kransekage; a great collection of recipes you have here and I’m eager to try them all out!
I am surprised you don’t have an æbleskiver recipe posted. I’d love to compare my mother’s (and mormor’s) recipe to yours, if and when you might post it.
Skål!
Nm, I’m a dumbass; just found it.
😁 well it’s almost Æbleskiver season, hope you like them.
Can you post the Bedstafars Skaeg recipe with US measurements? Thanks.
Karen, the US measurements are already there, they are in parenthesis. Ex 185 g unsalted butter (6.5 oz). Hope you enjoy the recipe.
Hi Gitte – I came across your site when looking for traditional Nordic food. Thank you so much for sharing so many great recipes!
I wanted to get in touch to see if you’d like to “donate” a recipe or two to the organization I work with.
My name is Chelsea and I’m the Executive Director of Global Gastros, a project by the nonprofit Institute for Culinary Preservation & Research. Our organization works to preserve diversity in our world’s food systems through the study and promotion of traditional recipes, indigenous ingredients, and unique culinary traditions.
One of the regions we are focusing on is the Nordic – in part as an example of a region that has done a great job honoring and preserving traditional recipes and food culture. We want to encourage people around the world to appreciate, share, and enjoy traditional, healthy food choices.
You have some great recipes on your site and if you’d like to share, we’d love to feature one or more of them – especially recipes that have a historic or cultural connection. Something maybe with a story behind it or something passed down to you or your family.
We would feature the recipe on our site and of course credit and link back to you. Our site is small but growing fast and we would love to add your site to our database of Nordic food influencers.
If you have a recipe in mind or would like to contribute, just let me know.
Thank you so much!
Chelsea, of course as long as you link back to My Danish Kitchen.
I am making your wienerbrod, but I think it calls for far too much yeast:4 and a half teaspoons. It’s risen far too much, and I wonder if that is just a misprint? Anyway, I’m sure it will still be delicious!
Anna, I looked over the recipe and 4 1/2 tsp active dry yeast is correct, remember the portion make two Wienerbrød.
Kaere Gitte,
Two years ago, I first tasted drømmekage, at work. The person who served it was promoted to a different office and I took it upon myself to provide my co-workers with this delicious kage, the recipe of which I found on your site. Lately, I’ve become unemployed and now I spend a lot of time as a volunteer in gardening. About 25 volunteers are maintaining Beeckestein gardens. Each week one of us is responsible for serving coffee and cake and you won’t be surprised that when it was my turn today, I served drømmekage. It was an instant success and I’ve been asked for the recipe. I told them I would mail them the link to your site. However, it would be easer for them to have the recipe in Dutch. Translating the recipe poses no problem for me, however, I would like your approval to distribute it to my fellow volunteers.
By the way, when I asked my mother (born in Stubbekøbing in 1926, living in the Netherlands since 1946) about drømmekage, she said she had never heard of it, which is consistent with the stories on your site.
hilsen,
Sonja Noorman
The Netherlands
Sonja, yes please go ahead and translate the recipe and share it with your friends. So glad to hear you all enjoyed it.
Hi,
Would you be willing to give permission to have your photo of Vaniljekranse included in a school cookbook? If yes, please let me know and I will share details of the purpose of the cookbook and whom it would be for, etc. If not, I totally understand.
Thanks for the consideration.
Rosanne, I sent you an email and thank you for your request.
Do you have a recipe for traditional Danish rye bread that is sort of flat on top and rectangular?
I have such good memories of herring,a ring of onion and raw egg yolk on top.But it needs that bread!
Thank you.
I am baking this cake today,thank you for the recipe,,it’s so simple!
Anita, in the Search field, just type in rye bread and hit search. Or under Categories, select Bread and it will give you a few more options.
Happened upon your site, and sooo glad to have found it. I have recipes in my head from my grandmother who would prepare both Danish (grandfather – Christensen) and Norwegian (grandmother-Eriksen) foods. I have a Danish friend who is now living in the states, and we share our Danish heritage often. Thank you so much for your blog and recipes and I look forward to making them~!
Bonnie, so glad you’re enjoying the blog and I hope you get to do some Danish baking.
Hello Gitte
Jeg vil gerne have lov til at kopier nogle af dine opskrifter, da jeg er ved at lave amerikanske opskrifter til vores 2 døtre. Jeg kommer fra Fyn og de vil gerne have nogle af mine gamle danske opskrifter. Jeg syntes det er svært at oversætte mål osv.
Det er kun til eget forbrug.Venligste hilsner
Conny, det der med at oversætte mål og så videre var nemlig også det som holdet mig tilbage i mange år, så det må du selvfølgelig godt. Hyg dig 🙂
So delighted to find your lovely blog, Gitte! 🙂 My grandma was born in Denmark, so I have a great fondness for Danish dishes!
~ Anna
Hi Gitte,
your blog is super interesting, regarding your US experience: I feel you!
Funnily enough I am going through a similar experience, only that I am living in Denmark now, sometimes craving for ingredients that are easy to get in German grocery stores (where I am from). You wouldn’t expect that the products are so different sometimes! Anyway, now I am adapting and trying out more and more danish cake recipes – it’s also a good way to practice the language 😉 But in case I don’t unterstand, I can now refer to your translated recipes – very convenient 😀
Foodyfrauke, I hope you really enjoy your time in Denmark and take it all in. It’s memories you’ll have with you forever. Have fun and happy baking 😃
Dear Gitte
I have been so happy to find your blog. I lived a year in Denmark when I was 20 and married there. I was introduced to so many wonderful things…food being just one. My mother in law could do anything. The most wonderful cook and baker. Any needle work ever done. If I had stayed the rest of my days I doubt I could have learned all that she had to teach me. It was such a wonderful way to get to know Danmark and, of course, the people. They lived in Jutland. I would like to ask you what the “syrup” is that you list in your recipe for brunkager. Is it molasses? I thank you for sharing your recipes with others.
Hi Lili, there is a picture of the Danish syrup that I use at the end of this Brunkager post, which is thinner than molasses. I have been asked about a substitute and marble syrup have been recommended to me, although I have not tried it myself. Have fun baking 🎄
https://mydanishkitchen.com/2011/12/22/brunkager-ginger-cookies/
Hi,,
I live in Australia and have followed this recipe for a while now and use “Golden Syrup” if that helps. They can even be converted to Glutenfree.
Thank you for your advice Mette 😀
Hej Gitte – suveraen ide du har her! Jeg er ogsaa dansk, men har boet i Nashville, TN siden 1997, og har ogsaa haft problemer med at lave dansk mad i denne “pounds, ounces, etc” kultur!! Jeg glaeder mig enormt til at proeve dine danske julekage opskrifter :).
THANKS
Mette
Mette, det gøre mig bare glad når jeg høre at jeg kan hjælpe andre udenlandsdanskere med at få bedere mod på at gå igang med at bage dansk 🇩🇰
Could you please convert grams into cups for me for your best krasakage recipe (- chocolate dipped cookies)
Hi Linda, the way I convert recipes is, that I do it, while I’m actually baking the item. If it’s an American recipe that already include cup measurements, then I leave it in the recipe because some people prefer that way of measuring. However, baking with cup measurements can be an unreliable way of baking, so I don’t set out to include cup measurements if the are not included in the recipe already. Your most accurate way of baking will always be to use a scale, which I recommend, and you can get fairly inexpensive scales if you shop around. I got my scale at Harbor Freight, very inexpensive but very accurate. But if that is not an option for you, then you could also try and use one of the online web sites that will convert grams to cups for you. How accurate will the outcome be? I’m not sure but there will be a small variable. Just search on the web for “convert grams to cups US”. Hope this is of some help to you.
King Arthur flour has a conversion chart for just about everything http://www.kingarthurflour.com/learn/ingredient-weight-chart.html Ironically, flour is problematic – KAF uses 4.25 oz./cup of AP flour, I use 5 oz. Never thought about Harbor Freight for scales, thanks for the tip;
Using a scale when baking will always yield better results and the scale does not have to be overly expensive, my best scale is actually the least expensive one 🙂
Hi Gitte. Super side du har her 🙂 Jeg har selv boet i Californien i ca. 12 år, men er flyttet tilbage til Danmark igen. Har familie i Colorado, og jeg fandt din side til dem, da de gerne ville prøve at lave noget dansk mad (de er ikke selv danskere, men har altid nydt vores mad når de var i DK) Well, de er rigtig glade for dine opskrifter :-)) og dejligt at jeg ikke skal oversætte dem for dem ;-))
Ha’ en skøn dag over there 🙂
Hilsen Gaby
Hej Gaby. Tusinde tak for de rosende ord, det var sødt af dig. Og ja, det med at skulle oversætter en opskrift kan en gang imellem godt være nok til at en måske opgiver med at lave det. Så jeg er glad for at jeg kunne hjælpe lidt.
Fortsat god dag i Danmark.
Hello Gitte.
Really nice to find your blog and will keep visiting. I too am danish and have lived in the UK for 25 years (I speak and write perfect danish but have an english keyboard so easier to type in english – or maybe I am just lazy lol). I love baking and have been watching “Det Store Bagedyst” on DR.TV – just thought you might be interested :).
Hugs, Mette
Hi Mette, I follow den Store Bagedyst on danish TV as well. There are some very creative and talented individuals on that show and I just love all the danish goodies they’re making.
Det er også en af vores favoritter her i Australien
Gitte,
Mor, Far, and my sister Anne Louise moved to Ohio from Holstebro in 1954, I have learned many recipes from Mor, but she is 91 now and memory is failing. I was thrilled to find your recipes. Thank you!
Ellen, all my pleasure! It makes me happy to know that my blog in some way help people with Danish heritage keep in touch with their roots.
Hi Gitte,
My husband and I along with my Mom, my brother and wife and cousin and wife visited Denmark in 2006. With names of Nielsen, Larsen and Jensen you can imagine we all have Danish connections! We were hosted by distant relatives to wonderful meals and fell in love with rugbrød as well as Aquvit! We are excited to be returning to Denmark in a few months to again enjoy this wonderful country. I am looking forward to trying your recipes and following your blog.
Cheryl, I hope you have a wonderful time in Denmark, enjoy!
Hi Gitte, I visited Copenhagen from London last year and fell in love with the rugbrød I was having every day for my breakfast. Your recipe is great and I haven’t bought a loaf of bread since I found it so thank you. I add cranberries and hazelnuts to mine and it tastes great along with pumpkin seeds as well. Just wanted to say I happy I was to find a good recipe for what is undoubtedly my favourite loaf of bread.
Craig, thank you so much for your kind comment. I am so glad to hear that you are enjoying the rugbrød and the addition of cranberries and hazelnut or pumpkin seeds sounds like a great idea. Thank you for your feedback.
Dear Gitte// Kære Gitte
Jeg er praktikant på den danske ambassade i Canada: Vi skal snart til et arrangement “Celebration of Cultures” hvor vi skal fortælle om Danmark og dansk kultur mv. Det er et rigtig godt arrangement med mange besøgende. Jeg synes det kunne være rigtig sjovt at lave nogle små flyers til de besøgende med danske opskrifter. Som du nok ved, så kan det være lidt svært at finde danske opskrifter med amerikanske måleangivelser. Jeg har læst meget på din blog og jeg synes simpelthen det er sådan nogle fine opskrifter! Jeg ville høre om ambassaden kunne få lov at kopiere et par af dine opskrifter til flyeren, selvfølgelig crediteret MyDanishKitchen hvis du ønsker det. De opskrifter jeg specifikt tænkte på var:
Frikadeller
Agurkesalat
Æg og rejer (smørrebrød)
Æblekage
Hindbærsnitter
Jeg håber meget at du vil tillade os at lane et par af dine dejlige opskrifter. Mange hilsner, Sidsel Carstensen
Sidsel, det lyder til at blive et rigtig hyggeligt arrangement. Ja kopiere I bare de opskrifter som i vil bruge og det er selvfølgelig dejligt at i giver credit til My Danish Kitchen. Jeg håber i hygger jer.
Hi Gitte! I have visited your blog quite a few times over the past few years. I lived in Denmark for awhile as an exchange student and then again when I worked for a Danish company. Your blog has been a great source of information. I also love experimenting with recipes, both from the US (where I am from), and from Denmark (a second home to me!) Thanks, and cheers!
All my pleasure 😃
Hi, Gitte – I am so glad to find your blog!
I have been visiting Denmark for 15 years or son, since my son married a lovely Danish woman and settled there. I now visit a couple of times a year, especially to spend time with my wonderful grandsons. I am learning Danish, and enjoy bringing home Danish recipes. I never expected to love curried herring! I have been very disappointed not to find any acceptable rye bread locally, and look forward to trying your recipe.
Sue, it always make me happy to hear that people are enjoying reading My Danish Kitchen. I hope you also enjoy the Rye bread. Happy baking!
Hej Gitte. Really glad that I stumbled on your site. I came to Canada from Denmark when I was 10, that was back in 1976. I look forward to following your blog. Glædelig jul! Charlotte
Glædelig Jul Charlotte🎅
Can’t believe I have been in the States for almost 2 years, and not knowing your site, Gitte. Awesome. When only visiting Denmark during the Christmas Holocaust every year, you certainly make Denmark seem a little bit closer during the year. Thanks a million, and happy holidays.
Uh, that autocorrect! It should have said “Christmas holidays”. iPhone apologizes.
Uffe
Ha ha, that is funny. Autocorrect can really mess you up sometimes. I am so glad that my site brings you closer to Denmark. It has the same effect for me 🙂 Merry Christmas
I made rogbrød for the first time using your recipe. I didn’t have all the ingredients (couldn’t find cracked rye) but it turned out well! I lived in Danmark many years ago and miss the food… especially rogbrød, leverpostej, and ymer. With your food blog, I’m one step closer to my favorite smørrebrød; leverpostej med agurk!
Margarethe,
wonderful to hear that you are enjoying the rugbrød recipe. Speaking of Leverpostej, I’ll be making some this weekend and I can’t wait to taste it.
Margarethe – I’ve also been making delicious rugbrød using Gitte’s recipe for the past year now, which has made my Danish husband very happy! I’ve been able to order cracked rye (Bob’s Red Mill) on Amazon.com – it definitely makes the bread better and more authentic!
Thank you!!
Looking for Kringle recipe!
Type kringle in the search box and it will be the second one down in search results.
Hello Gitte – I just returned from a week-long wonderful trip to Denmark with my 4 year old daughter. We were in Copenhagen mostly, visiting an American friend living there for the last 5 months, but also visited the eastern coast and the towns of Helsingor and Hilrod (?). I enjoyed the food much more than I expected, from fine dining (at Host) to the bakeries, grocery stores and neighborhood restaurants. I landed on your site when looking for Danish Christmas cookies. I’m also happy to see the glog, the pastry that looks like a poptart (my daughter loved it!), and other delights. I’ll be following your updates. Do you have recipes for smorbrod?
Hi Lizabeth, sounds like you had a great time in Denmark. So far, I have three pieces of Smørrebrød on my site. You can find them by going to the CATEGORY drop-down menu and click on Smørrebrød. Have a wonderful Christmas 🎅