My Global Food Challenge

Denmark (6)

Oksesteg I Champagne – Steak in Champagne (Denmark)

Yield:  6 Servings


½ cup flour
2 pounds top round steak, 1 inch thick
2 tablespoons butter
1 small onion, thinly sliced


Mix flour, salt and pepper. Pound the flour mixture into the steak. Cut meat into 2-inch-square pieces.

Lightly brown the butter in a heavy skillet. Brown the steak in it on both sides. Add the onion and continue to brown for a few minutes more. Add enough champagne to cover the meat. Put a lid on the skillet and cook over low heat for 1½ hours.

Link to My Post on Denmark:

Cuisine:  Danish

Main Ingredient:  Beef

Danish-Inspired Meatballs (Denmark)

My version inspired by Frikadeller


1 lb ground beef
1 lb ground veal
1 large onion, finely minced
1 stalk celery, finely minced
1 tsp fresh thyme leave
salt and pepper
1/2 tsp ketchup
1 tsp Worcestershire sauce
2 tsp red wine
1 tablespoon olive oil
1 ounce butter


To make the meatballs, mix together the onion, meat, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the meat mixture. Place on a baking tray lined with baking paper, cover with plastic wrap and chill for 10 minutes, or overnight if time permits.

Preheat the oven to 350°F Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.

Brown the meat balls in the 3 tablespoons of butter. When well browned, add beer and lemon juice. Cover and let simmer 30 minutes.

Serve with buttered noodles sprinkled with toasted crumbs.

Link to My Post on Denmark:

Cuisine:  Danish

Main Ingredient:  Ground Beef/Veal

© 2015 abettica – theworldfrommykitchen, All Rights Reserved.

Bagt Kartoffelrand – Baked Potato Ring (Denmark)

Yield: 6 Servings


2 cups potatoes, grated
½ cup melted butter
2 eggs, beaten
1 teaspoon onion, grated
1 teaspoon salt
¼ teaspoon paprika
½ cup milk
½ cup sharp cheddar cheese, grated


Combine grated raw potatoes with melted butter, beaten eggs, onion, salt and paprika, and mix well. Place in a well buttered baking dish and pour the milk over mixture.

Bake 40 minutes in a preheated 350º oven. Remove from oven and sprinkle with grated cheese. Return to oven and bake until cheese has melted and browned.

Link to My Post on Denmark:

Cuisine:  Danish

Main Ingredient:  Potatoes

 Denmark Pickles

Syltede Agurker – Danish Pickled Cucumbers (Denmark)

“Found on the net for the World Tour. Cook time is refrigeration time.”


2 medium cucumbers, thinly sliced
1/3 cup cider vinegar
1/3 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced dill weed or 1 tablespoon parsley


Place cucumbers in non-reactive bowl. Mix vinegar, water, sugar, salt and pepper; pour over cucumbers.

Cover and refrigerate, stirring occasionally, at least 3 hours. Drain; sprinkle with dill weed.

Link to My Post on Denmark:

Cuisine:  Danish

Main Ingredient:  Cucumbers

Danished Glazed Mushrooms (Denmark)

“Can be served as a hot appetizer or side dish. Many reviewers have commented that they have found the herb amounts to be too much, so you may want to reduce them according to your own tastes. Originally submitted for the 2005 World Tour.”


1 lb mushroom cap
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon paprika
1 garlic clove, crushed
1 green onion, chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh dill weed, chopped
2 teaspoons basil


Clean mushrooms removing stems.

Heat oil in a large non-stick skillet over medium heat. Stir in salt, paprika, garlic and green onion. Increase heat, add mushrooms, sauté three to five minutes until mushrooms are glazed and coated. Remove mushrooms from heat. Toss in parsley, dill and basil.

Serve immediately.

Link to My Post on Denmark:

Cuisine:  Danish

Main Ingredient:  Mushrooms

Danish Sugar Pretzels – Kringler (Denmark)

“The pretzel is the trade sign of the Danish baker. Danes use this shape for all kinds of baked goods, including cakes, pastries, breads, and cookies. From The Great Scandinavian Baking Book.”


3 cups all-purpose flour
1 cup butter, firm, but not hard
1 teaspoon baking powder
1 egg
1/2 cup heavy cream
pearl sugar or crushed sugar cube, for topping


Cover baking sheets with parchment or grease them.  Preheat oven to 350°F.

In a bowl, or in the work bowl of a food processor, combine flour, butter, baking, powder, egg, and heavy cream.  Mix with hand mixer or process until dough forms.  Chill 30 minutes.

Using pieces of dough the size of a small walnut, roll into thin strips about 6 inches long.  Turn into pretzel shapes and dip tops in pearl sugar or crushed sugar cubes.  Place on prepared baking sheets with sugar side up.

Bake for 10 to 12 minutes until golden.

Link to My Post on Denmark:

Cuisine:  Danish

Main Ingredient:  Dessert

File:Kingdom of Denmark in Europe (-rivers -mini map).svg

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