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Rute 2 - Youth B piger - Youth A piger - Junior \u0026 Senior kvinder

Det er jo velkendt, at både ristede og rå løg klæder en hotdog usædvanlig godt, men hvorfor stoppe der? Nu træder vi på løgpedalen, og sætter fuld fart på hotdoggen med hele fire typer løg! Så hvis duer en løg-aficionado, så tjek Anders ”Ædedolken” Langs bud på en smæklækker hotdog i denne video

If you are a Dane then chances are you are a big hotdog fan. Growing up as a kid there was one on almost every corner. Whether you lived in a big city or a small town, they were everywhere. At one point in Copenhagen there were over 600 wagons in the city. They say that the Danish dog arrived in Denmark in 1921 from the U.S. . They set up on the corners as little \"polsevogne\". Self contained stands with little motors that propelled them to their spot in the mornings and took them home at night. Many have overhead and side baffles that folded out from the covered frame to shield customers from the cold winter wind and rain as well as the summer sun. You could cuddle in and order a hotdog and chocolate milk or soda to go with it. Some places you could even get a beer. Originally it was served on a piece of wax paper with a very red hotdog and a small toasted white bun with mustard and ketchup. Shortly thereafter they slit the small bun and inserted the dog. And so the Danish dog was born. When I was a child in the 60's and 70's, the toppings were pretty straight forward. Your choices were, raw onions, mustard, ketchup, remoulade (see recipe below), and/or crispy fried onions. Later they added a cucumber salad (see recipe below). You can get both a boiled dog or a \"fried\" dog if you wish or some have other sausages if you like. The hero of the story is the red dog.

bestemme, hvor meget skinke og hvor meget dressing du vil bruge. 2 spsk Grunddressing 2 spsk Hakkede syltede agurk 1 tsk Sennep 3 skiver Kogt skinke Hak de syltede agurker og bland dem med grunddressing og sennep i en skål. Skær skinken i små tern vend dem i dressingen. Prøv evt. at tilsætte 1 tsk. ærter, majs, bønner eller andet.

Imponer med en velsmakende paté til jul!

Ingredients: Red cabbage Cucumber Tomatoes Corn Lettus Carrots Green capsicum Lemon juice Cheese slices Mozzella cheese Mint leaves Eggs Tuna Chicken Shrimps Salt . Black pepper. Mayonnaise, olive oil. According to your taste. Red cabbage salad

I so much like “Smørrebrød”, the Danish open sandwich that is a Danish tradition. I am a big fan of this when it is made in a good way. Here I enjoy a good business lunch at the traditional “Restaurant Kronborg” in the heart of Copenhagen. One piece of “Smørrebrød” is not enough but two to three pieces are usually appropriate. If you get more it is feast that I only do few times a year e.g. for Christmas. We still have a handful of traditional “Smørrebrød”-restaurants in Denmark, and they have different culinary styles. Walther Grisé is one of the owners of “Restaurant Kronborg” and in this video he shortly tells about the food and I eat a lunch with my friend Johan Dal. Read more http://www.restaurantkronborg.dk. We had “Pan-fried fillet of plaice with shrimps and “dillnaise”. Salted, pan-fried herrin. “Hen salad” with mushrooms, asparagus and bacon. And mature cheese served with rum, lard, meat jelly and onions. I will be back at “Restaurant Kronborg” on this channel.

To watch the full series and get Scandinavian recipes, visit Poul Eriksen is the affable proprietor of restaurant Grøften, located in Copenhagen's world famous Tivoil gardens. Groften specializes in smørrebrød, Denmark's famous open-faced sandwiches.

The Danes do get many nods for their great modern design, but their culinary traditions are lesser known. Here are few food and drink opportunities not to be missed.

arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

Den danske sommer er fyldt med friske råvarer og festivaler, der sætter fokus på lækre egnsretter og traditionel dansk mad. Få her opskriften på en nem dansk luksusret: Nordjyske limfjordsmuslinger.

Oksebov er et stort og billigt stykke kød, som har masser af potentiale til et væld af velsmagende retter. Ernæringsekspert Hanne Castenschiold viser dig her, hvordan du kan lave langtidsbraiseret oksebov med ferskner og rødbeder .

Lær at lave super saftige og krydrede koteletter grillet på grillpande. Vi serverer i tortillapandekager med masser af grønt og en hjemmelavet guacamole. Ingredienser til fire: Koteletter: 4 svinekoteletter 1/2 dl. smagsneutral olie (fx. raps) 1,5 tsk. cajun-krydderi (fås fx. hos Urtekram) 4 tortilla wraps 0,5 tsk cayennepeber 1 spsk limesaft 1 fed hvidløg salt og peber Guacamole: 2 avocadoer 4 spsk crème fraîche salt og peber evt. 1 fed hvidløg Garniture: tomater, salatløg, salat, frisk koriander 4 tortillapandekager

Gorm viser dig her, hvordan du steger en kotelet, så den bliver helt perfekt!

Glad i svinekoteletter og asiatisk mat? Christopher Sjuve viser deg hvordan du gir kotelettene en smakfull vri!