Feeds:
Posts
Comments

Posts Tagged ‘peas’

Tarteletter with Chicken, Peas and Carrots

Tarteletter with Chicken, Peas and Carrots

Tarteletter is a classic Danish dish. It can be served as an appetizer or as the main course. The Tartelet shell is delicate, flaky and buttery. I have tried to make the tart shells in the past but so far I have not been successful. In the meantime, I purchased these tart shells online and amazingly enough they arrived without a single crack, imagine that 🙂

Tarteletter was probably my all-time favorite meal when I was a little girl and it was the dish I always requested for my birthday.  The way my parents prepared it was with a filling made up of diced ham, carrots and peas in a Béchamel sauce.  For today’s post, however, I chose to replace the ham with chicken, since I was making a chicken stock anyway. When you heat the Tartlets in the oven, make sure it’s done at low temperature and just until they are heated through. These Tarteletter turned out super delicious and it’s still one of my favorite meals.

Ingredients for Homemade Chicken Stock:

2 large split chicken breasts

4 carrots

4 celery sticks

1 large onion, quartered

2 bay leafs

10-15 pepper corns

1 small tablespoon salt

water to cover by 1 inch

Ingredients for Filling: (makes filling for 10 tarteletter)

homemade chicken stock, approx 2-3 cups

small bunch fresh parsley, chopped

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

8-10 oz. frozen peas and carrots

1-2 cups cooked chicken, cubed

salt and pepper, to taste

Tarteletter

Direction for Homemade Chicken Stock:

Place all ingredients in a large cooking pot and cover with 1 inch of water. Bring to medium heat and simmer for 1 1/2 – 2 hours. Strain stock through a sieve, making sure to reserve the stock for later use, refrigerate. Discard vegetables. Allow for chicken to cool completely before cutting into bite size cubes.

Directions for Filling:

Place chicken stock into a saucepan with chopped parsley and bring to medium-low heat, turn off heat and let sit.

Place butter into saucepan and melt over medium heat. Once butter has begun to bubble, add flour and stir vigorously. Allow to simmer for two minutes while stirring often. Add warm chicken stock a little at the time to butter mixture while stirring until desired consistency (a somewhat thickened bechamel sauce). Adjust taste with salt and pepper if needed. Add frozen peas and carrots, allow to heat through. Add cooked cubed chicken and allow to heat through.

Preheat oven to 350 degrees F. Place tarteletter on foil and warm in oven for 2-3 minutes.

Fill warm tarteletter with filling and serve immediately. Enjoy!

Source: My Danish Kitchen

Tarteletter

Tarteletter

Print Friendly and PDF

Advertisements

Read Full Post »

Kaja's Corn Salad

My Danish friend Kaja served this wonderful salad for our last get-together, which she in turn got from my other Danish friend Henriette. It is simple, refreshing and good for you. Kaja served it with walnuts which was very delicious but my favorite kinda nut is pine nuts and so I choose pine for this presentation. The raspberry walnut vinaigrette adds a perfect finishing touch.  I hope you enjoy this salad as much as I do.

Kaja's Corn Salad

Ingredients:

1 cup frozen corn

1 cup frozen peas

1 cup red bell pepper, diced

1 cup cucumber, diced

3/4 cup dried cranberries

Pine Nuts for topping

Ken’s Lite Raspberry Walnut Vinaigrette

Directions:

Dice red bell pepper and cucumber to size of corn kernels. Mix together corn, peas, bell pepper, cucumber and cranberries. Drizzle with Raspberry vinaigrette and top with pine nuts. Enjoy!

Source: slightly adapted from Kaja Mosley

Salad in the making

Print Friendly and PDF

Read Full Post »

%d bloggers like this: