Day: April 29, 2015
WELCOME D!!! My first country with a D! Of all the countries in the world, I think Denmark is the one with a culture most similar to my own. Just like the dutch they are known to be very openminded, direct, both of us prefer going by bike everywhere, tolerant. And just like the Dutch they will never say no to a good party! A lot of people are confused with the difference between Dutch and Danish. Let me clear that up for you. The Danish are from Denmark and the Dutch are from the Netherlands not Holland (Holland is just a small part of the Netherlands). What are the Danish know for: Vikings, Legoland (definitely worth visiting I went there as a kid and it is still one of my favorite amusement parks of all time), the Little Mermaid. Pretty awesome stuff.
Here are some things you probably didn’t know about Denmark:
- ‘Please’ and ‘Thank You’ are Not in the Danish Vocabulary
- Three out of four of the band’s members of AQUA are Danish (AQUA had a huge hit in the ninties with Barbie Girl.
- The best restaurant in the world is a Danish restaurant called “Noma” and the kitchen is run by a Danish chef called René Redzepi.
- The Danish pay 50-60% in tax and they don’t mind. That’s because they get free healthcare, free good schools -through universities and even education abroad, unemployment security, 1-year-paid maternity leave.
- The Danish are very innovative . Denmark is as famous for its toy building bricks (LEGO was created in Denmark) as it is for its real life buildings (Danish architects have built everything from the world renowned Sydney Opera House to the iconic Great Belt Bridge) but there are plenty of other famous inventions to add to Denmark’s vast portfolio. The loudspeaker, the battery and more recently, Skype, were all created on Danish soil.
This is a great lunch recipe! I baked my own bread because it has a very particular taste. The caraway seeds really make it something special. The shrimp salad is as Scandinavian as it gets probably because of the dill and tarragon 2 herbs I love.
Ingredients Shrimp salad:
- 3/4 cups creme fraiche or sour cream
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice (remove seeds from dressing)
- 3 Tbsp fresh tarragon leaves and dill leaves, finely chopped (plus extra for garnish)
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- small pre-cooked shrimps in brine, drained weight 180g
- 100g cucumber, deseeded and finely diced
- In a bowl, combine all the dressing ingredients and mix well.
- Finely dice the deseeded cucumber and add it to the dressing. Stir until evenly distributed.
- Drain the shrimps and rinse them in a colander under cold water. Shake off the excess water and quickly dab them with a kitchen towel so that they are not too wet.
- Toss the shrimps into the dressing until they are evenly coated.
- Refrigerate and serve cold on a piece of lightly toasted bread or some lettuce leaves. Garnish with tarragon or dill leaves, if desired.
- 1 tbsp bread yeast
- 1 tsp sugar
- 200 ml buttermilk or yoghurt
- 400 ml warm water (about 95F)
- 2 tbsp honey (or malt syrup)
- 2 tbsp coarse salt
- 1 tbsp cracked caraway seed
- 300 g rye flour
- 700 g unbleached wheat flour
- Dissolve the yeast in about 150ml of the warm water and about 1 tsp sugar. Let sit until yeast is very frothy.
- Combine yeast mixture and other ingredients, then knead until the dough is elastic and no longer sticky.
- Place dough in a large bowl, cover with plastic wrap and allow to rise until doubled in size – 1 to 2 hours.
- Punch dough down and form into two oval loafs and place on large cookie tray covered with parchment paper. You can also use a bread form if you prefer your bread with straight edges.
- Score the top of each loaf with diagonal cuts from a sharp knife. This helps with rising.
- Dust the top of each loaf with flour, cover with plastic wrap and allow bread to rise for about 2 hours.
- Preheat over to 225C and bake bread for about 25-35 minutes, until the bread is done.
- Cool thoroughly before serving.