Nu er jeg så officielt tilbage i mit hjemland Danmark. Har godt nok savnet dansk mad en hel masse, mens jeg har været i USA i 10 måneder, men så er det jo godt, man kan komme hjem og få en masse af de ting, som man har savnet. Her er en ting, som jeg ikke har fået en eneste gang i USA: kartoffelsalat, så her får du et rigtig lækkert bud på, hvordan sådan en kan smage.
My 10 months in USA are now officially over, and I'm back in Denmark and ready to eat lots of delicious Danish food that I can show you guys! Here is a thing I've missed a lot in America; Potato Salad, so here is one of my favorite recipes for one of those.
Ingredients/ingredientser:
1 kg (2 lb) nye kartofler (potatoes)
Dressing:
2 dl (1 cup) ymer (plain yogurt)
1 dl (1/2 cup) græsk yogurt (greek yogurt)
1 tsk (1 tsp) karry (curry)
1 spsk (1 tbsp) sød sennep (sweet mustard)
1 god håndful frisk mynte og purløg (1 handful fresh mint leaves and chives)
salt and pepper
8-10 blommetomater (8-10 small tomatoes)
Directions:
- Cut potatoes in dices and boil until tender. Don't overcook otherwise they'll get smash when you fold them in the dressing. Let them cool down in the refrigerator for about an hour.
- Make the dressing meanwhile by combining the rest of the ingredients except for the tomatoes.
- When the Potatoes are cooled down, fold them gently into the dressing and top with slices tomatoes.
- Skær kartofler i små terninger og kog dem indtil de er mære, men ikke for længe, for så går de i stykker, når de skal vendes i dressingen. Lad den køle af i en times tid i køleskabet.
- Bland ingredientserne til dressingen og smag til med salt og peber.
- Når kartoflerne er kølet af vendes de forsigtigt sammen med dressingen. Top med tomater, skåret i små både.
Since my whole host family has been sick all christmas break, I offered to make dinner on New Years Eve. Traditionally I have always had meat fondue with a side of salad, fries, and bernaise sauce on New Year's eve, and usually spend it with my best friend, and our families, but as I'm celebrating New Year's in Utah this year I wanted to try something new. So I ended up making steak with hasselback potatoes and baked carrots with a bernaise sauce.
For dessert I made the same thing as we traditionally get in Denmark. A fruit salad with a cream made from whipped cream mixed with some kind of eggnog cream made from pasteurized egg yolks and sugar. In Danish we call it råcreme.
Ingredients for the dinner:
6 steaks of beef
1 lb of potatoes
6 carrots
Knorr's bernaise sauce (the best and probably only store bought sauce I would ever make)
Directions:
Slice the potatoes and place on a baking sheet. Pour a little melted butter over the potatoes and sprinkle with salt. Bake in oven for about an hour at 350 F. Bake the sliced carrots with the potatoes for the last 15-20 minutes.
Broil the steaks in a pan for no more than 4-5 minutes on each side and season with salt and pepper.
Prepare the bernaise sauce from instruction on the package.
Fruit Salad
Ingredients:
Apples
Cuties/mandarins
Pear
Pineapple
Grapes + ekstra for decoration
Chocolate chips or other kind of chopped dark chocolate.
(You can use any kind of fruit you want. This is just what I used)
1/2 cup heavy whipping cream
2 pasteurized egg yolks
1 tbsp sugar
Directions:
Cut the fruit and leave out some of the grapes for decoration.
Start out by mixing egg yolks and sugar in a mixer. When it has a thick consistency and is almost white it is ready. In a separate bowl whip cream. Mix the two things together and stir in the fruit. decorate with chocolate and grapes.
Bon appetite, and have a great 2014 everybody!
