Summer Day Elderflower Drink

Almost every sunday we meet with a couple of friend to have dinner and watch a movie (or rather sleep while the movie is running ;-)).

Today it has been quite warm here in Denmark and all four of us was quite tired from yesterday: Ditte was out dancing with some friends, the boys were here drinking and I was at Roskilde Festival listening to Metallica, and what a splendid experience!!! It was without doubt the best concert I have been to for many years, so I’ll definitely going to see them next time the visit Denmark (or some nearby country)!

Well, as I wrote above, we were quite wasted, so I decided to make an easy refreshment to start the evening. It only takes a few minutes to make and it tastes delicious and refreshing. The elderflower cordial in this recipe is homemade and contains both ginger and chili, which makes it less sweet than regular elderflower cordial. But if you don’t have the patience (4-5 days) to make your own, a bought one from the local super market is just as good. Just make sure that you buy good quality product 🙂

 

Ingredients (6-7 glasses)

1 bottle white wine

1 cup elderflower cordial

10 ice cubes

1 lime

5 mint leaves

 

Slice the lime and the mint leaves and add them to a pitcher together with the rest of the ingredients and stir well with a spoon to combine. In this version I have used pineapple mint, but you can use any kind of mint or even leave it out you don’t have anything or don’t like it.

Serve on a warm summer day 🙂

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Bon Appétit!

Ingredients (6-7 glasses)

1 bottle white wine

2.5 elderflower cordial

10 ice cubes

1 lime

5 mint leaves

 

Simple Danish Summer Lunch

When having a vegetable garden, one always looks forward to digging up the first new potatoes and picking the first sun ripened tomatoes 😀 Every year we try to plan it, so that we can have the first potatoes in late May, but as the spring weather in Scandinavian are quite varying with both rain, freezing weather and snow it can be difficult to plan anything 😦 So this year we had to wait until mid-June before we could dig up small, yellow gold nuggets 😀 But, but, but it was definitely worth the waiting!

When it comes to the tomatoes, it is still to early to pick our own, so these are bought on the local farmers market. In Odense where we live, we have farmers market twice a week, wednesday and saturday between 7.00 am to 1.00 pm. There we can buy vegetables, herbs, fruit, cheese, seafood and flowers, all fresh and delicious 😀

Last note before giving you the ‘recipe’ for this easy lunch, is that the rye bread is home made from sourdough, rye flour, kernels, dark beer, salt and sunflower seeds. It takes approximately 24 hour to make a rye bread from beginning to end, but it so much better than what you can buy in the super market. Sooner or later we will give you our rye bread recipe too 🙂

 

Ingredients (2 servings)

2 slices whole-grain rye bread

2 potatoes, cooked and cooled

2 sun ripened tomatoes

2 small radishes, finely chopped

1 tbsp. chives, chopped

Basil

Mayonaise

Salt & pepper

 

Divide the two rye bread slices in half, and place on two plates. Slice the cooked and cooled potatoes and the tomatoes into 1/2-inch slices and place on the bread like shown on the pictures below.

Add a thin stripe of mayo on top of both potatoes and tomatoes.

Top of the tomatoes with basil and season with salt and pepper.

Spread out the chopped radishes and chives on top of the potatoes and season with salt and pepper as well.

To make it traditional Danish you can serve it with a cold snaps shot, but be careful – people tend to get crazy ideas when drinking snaps 😉

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Bon Appétit!

Cold Buttermilk Soup

I don’t know the origins of cold buttermilk soup, but I know that the Danes eat quite a lot of it during the summer months. It can be bought pre-fabricated in different variations i all supermarkets. I love it just as much as everyone else, and thinks that it is the perfect summer dessert, but what I don’t understand is, why people buy pre-fabricated products when it only takes 5 minutes to make your own. And then you know what’s in it, instead of all the additives in the bought one.

It is best when served immediately, and as it only takes a few minutes to make it should be possilbe for everyone 🙂 Hope that you will enjoy it as much as I do!

If you would like soup to more creamy, you can replace one third or half of the buttermilk with yoghurt or soured whole milk, just remember to add more sugar too 🙂

 

Ingredients (4 servings)

4 egg yolks, pasteurized

4 tbsp. sugar

2 tsp. vanilla sugar

1/2 lemon, juice

4 cups butter milk

12 strawberries, sliced

 

Place egg yolks, sugar and vanilla sugar in a bowl and whisk until thick and light and all the sugar has dissolved.

Slowly add the buttermilk while whisking. Add lemon juice and whisk for a few seconds to combine.

Serve immediately with sliced strawberries 🙂

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Bon Appétit!

Ingredients (4 servings)

4 egg yolks, pasteurized

4 tbsp. sugar

2 tsp. vanilla sugar

1/2 lemon, juice

1 liter butter milk

12 strawberries, sliced

 

Oven Roasted Potatoes with a Twist of Summer

Potatoes are one of those basic ingredients in the kitchen that can be translated into a huge range of different things: roasted, cook, mashed, grilled etc.

Throughout the summer, we will make a range of our favorite  potato recipes beginning with these delicious oven roasted potatoes with onions marinated in blackcurrant vinegar and topped with feta cheese and basil.

If you have trouble finding blackcurrant vinegar anywhere, you can replace it with raspberry vinegar, but remember that the taste will be a bit different.

 

Ingredients (4 servings)

2 pound small potatoes

1 red onion, chopped

3 oz. feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper

 

Place vinegar, olive oil, sugar and honey in a small mixing bowl and stir to combine. Taste and season with salt and pepper. Add the chopped onion and stir a few times, so all the onion pieces touches the marinade. Set a side and let rest for at least 1 hour (preferably 2).

Clean the potatoes and cut them in half. Bake in the oven at 400F for 30-35 minutes or until just tender.

Place the roasted potatoes on a plate and sprinkle the marinated onions on top, followed by the crumbled feta cheese and chopped basil.

Serve on a hot summer day with good piece of meat and a glass of wine 🙂

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Bon Appétit!

Ingredients (4 servings)

450 g small potatoes

1 red onion, chopped

1 dl feta cheese, crumbled

2 tbsp. basil leaves, chopped

3 tbsp. blackcurrant vinegar

1 tbsp. olive oil

1/2 tsp. sugar

1 tsp. honey

Salt

Pepper