sandwich

52. Denmark: Surbrød with Danish Shrimp Salad

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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.

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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.

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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
  1. In a bowl, combine all the dressing ingredients and mix well.
  2. Finely dice the deseeded cucumber and add it to the dressing. Stir until evenly distributed.
  3. 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.
  4. Toss the shrimps into the dressing until they are evenly coated.
  5. Refrigerate and serve cold on a piece of lightly toasted bread or some lettuce leaves. Garnish with tarragon or dill leaves, if desired.

Ingredients Surbrød:

  •  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
  1. Dissolve the yeast in about 150ml of the warm water and about 1 tsp sugar. Let sit until yeast is very frothy.
  2. Combine yeast mixture and other ingredients, then knead until the dough is elastic and no longer sticky.
  3. Place dough in a large bowl, cover with plastic wrap and allow to rise until doubled in size – 1 to 2 hours.
  4. 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.
  5. Score the top of each loaf with diagonal cuts from a sharp knife. This helps with rising.
  6. Dust the top of each loaf with flour, cover with plastic wrap and allow bread to rise for about 2 hours.
  7. Preheat over to 225C and bake bread for about 25-35 minutes, until the bread is done.
  8. Cool thoroughly before serving.

50. Cuba: Cubano Sandwich

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50 countries, wow that’s a huge mile stone for me! And since Cuba has been in the news recently, I am very glad to just now cook a recipe from Cuba. When they hear Cuba most people think: cigars, classic cars, Ché Gueverra and Fidel Castro. The past 50 years the Cubans had to be very patient but finally there seems to be coming an end, to some of their problems, since President Obama shook hands with Raul Castro last week. They had to pretty inventive in the last decades for instance: The old cars that are so typical for Cuba they are not just a touristy thing. There are no other cars in Cuba, those old things are their actual vehicles to get from A to B. Imagine the car trouble they must have had?! How many reparations those cars must have had! Havana

Here are some things you didn’t know about Cuba:

  • Government vehicles in Cuba are legally required to pick up any hitchhikers.
  • Cuba has one of the highest literacy rates in the world: 99,8 % (education is free, so no excuse not to learn how to read!)
  • Only 2 countries in the world that are not allowed to sell Coca Cola officially: North Korea and Cuba.
  • President Kennedy bought 1200 cuban cigars just hours before signing the embargo against Cuba.
  • Coke and Rum is called a ‘Cuba Libre’ (Free Cuba) almost everywhere in the world except Cuba there it’s called ‘Little Lie’.
  • When Fidel Castro seized power in Cuba he ordered all game sets of monopoly to destroyed.

So because I really really really wanted to make 2 cuban recipes. This weekend I will make a Roja Viejo but I couldn’t wait to make this one, since I’ve heard and read so much about it! And I know a Cubano Sandwich isn’t actually Cuban but a lot of people think it is. Although the Mojo Pork is Cuban! This is a damn good sandwich! And it takes a while to make it with marinating the meat but it’s so worth it. My dad said: You could probably make a fortune by opening a sandwichbar and just selling these!

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Ingredients for the pork mojo: 160 ml of extra virgin olive oil, the zest of one orange, the juice of an orange, the juice of a lime, 7 cloves garlic, peeled and crushed, a bunch of fresh cilantro, a handful of chopped fresh mint, 1 teaspoon oregano, 1 teaspoon of ground cumin, 1 teaspoon coarse salt, freshly ground pepper, 1 piece of a kilo of pork (I used pork loin)

Ingredients for the sandwiches: 250 g slices of leg ham cut knife, 12 thin slices of pork Mojo, 100 g of melted butter, for brushing, two baguettes or large loaves of bread each cut the in 3 parts, 12 slices of Swiss cheese emmental or gruyere, 12 dill pickles (the bigger the better), yellow mustard (the best to use is burgers mustard but you should not use Dijon or ancient mustard)

1. In a large bowl, whisk the oil, orange zest, juice of Orange, lemon juice, garlic, coriander, mint, oregano, cumin, salt and pepper.

2. Pour this mixture in a large frozen plastic bag. Place the piece of meat inside and make a knot to the bag. Let marinate in the refrigerator between 12 and 24 hours turning it upside down occasionally…

3. After this time, remove the meat from the bag and place it on a baking pan with the fat side up. Bake at 180 ° for one hour or until the meat does not show pink juice when pinched.

4 Remove from oven and cover with foil. Let stand 30 minutes before cutting.

5 Once past this half an hour, cut the meat into thin slices. Put side.

6 Turn on the grill or sandwich maker and heat it up.

7. On a hot griddle or large skillet, cook to golden both sides of the pork mojo slices and then the ham slices. Put them aside

8.Slice the dill pickles. The larger they are the better.

9 Brush both cut sides of bread with yellow mustard. Layer bottom of bread with two steaks and cover with the ham.

10 Put the pickles over the ham and cover with two slices of cheese.

11 Cover with the top cut of the bread and using a kitchen brush, paint well with melted butter all sides of the sandwich.

12 Put the sandwich on the grill and let it heat well until the bread is crispy on the outside. Enjoy!

Roasted Eggplant and Red Pepper Cheddar Sandwich with Guacamole

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So Wednesday I was home and my parents were working from home so my mom decided to make me and my dad something special for lunch. Normally we would just get a cup of instant noodels of a slice of bread with Nutella. We are not really the kind of people that go big on lunch. Although our weekend family breakfasts are legendary, complete with danish, fresh squeezed orange juice and home made chicken salad ! In fact our weekend breakfasts are so extensive that we usually skip lunch during the weekends. But Wednesday was special since my dad had been traveling a lot over the past few weeks and my brother got home early from school.

Since my mom is a magician with leftovers, she just grabbed whatever leftovers were in fridge and made us a delicious and incredibly tasty sandwich! This sandwich could be served in a restaurant or a deli! I swear it’s that good!

BEST SANDWICH EVER!
BEST SANDWICH EVER!

Ingredients: roasted red pepper in slices, slices of aubergine grilled in a pan with a little oil, cheddar cheese, salt and pepper

Ingredients for the guacamole: avocado, lemon juice, a little bit of mayonaise, knoflook, half a chili, little bit of olive oil

Instructions on who to roast red peppers can be found right here:

http://toriavey.com/how-to/2010/02/roasted-bell-peppers/

  1. Preheat the oven to 200 degrees C
  2. Toast a slice of bread and drizzle it with a little olive oil.
  3. Start wit a laying a slice of aubergine on the toast.
  4. Next up is a slice of roasted red pepper.
  5. And last but certainly not least a slice of cheddar cheese.
  6. Put in the over for about 5 minutes until the cheese is nice and melted
  7. In the meanwhile blits up the guacamole in the mixer.
  8. Grind a little bit of pepper on the toast.
  9. You ready to go! serve with the guacamole on the side!