Sunday, 15 December 2019

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Flæskesteg - Danish Roasted Pork with Cracking


Ingredients:

1. 1 kg pork (svinekam med ridset svær or ribbensteg)
2. 1 tsp salt
3. 2 cups (500 ml) water
4. 5 dried bay leaves (optional)
5. 1 carrot (optional)
6. 1 onion (optional)

Directions:

1. For the skin to be crispy, the skin should be sliced, but it should not be sliced into the meat, as the juice from the meat may risk getting into the skin.

2. Rub salt in between the grooves and all over and insert bay leaves in between the grooves.

3. In the roast pan, add 2 cups of water. The water and vegetables can be used as stock to made the sauce later.

4. Use a thermometer to stick into the middle of the meat.

5. Roast at 225 degree Celsius and roast for 15 minutes. To get crispy skin, the temperature must be up to 225-250 degree Celsius.

6. Turn down heat to 200 degree Celsius and continue to roast until the temperature reaches 55 degree Celsius, about 1.5 hour.

7. Turn on the grill function to get a nice and crispy skin, but keep an eye on the roast that you it is not burned. When the roast reaches 65 degree Celsius, take it out of the oven (If the temperature of the meat is already 65 degree Celsius, but the skin is still not crispy, you can take out the meat, cut out the skin and continue to roast the skin on a separate baking tray laid with baking paper.)

8. Cover with aluminum foil and let it rest for 20 minutes, without removing the thermometer. It will reach 70 degree Celsius. The pork is well roasted when it has reached 70 degree Celsius.

9. Drain the vegetables from the juice and use the drained juice to make brown sauce by adding some heavy cream and brown coloring (optional).

Additional Information:

This is one of the Danish traditional dishes eaten during Christmas, although it is also eaten all year round. It's not easy to make, as it can easily get very dry. It is more forgiving, if you use pork rib meat, than pork loin. It also helps using the thermometer.

References:

https://nordicfoodliving.com/danish-roast-pork-with-crackling-flaeskesteg/
https://www.arla.dk/opskrifter/flaskesteg-med-sprod-svar/

For the skin to be crispy, the skin should be sliced, but it should not be sliced into the meat, as the juice from the meat may risk getting into the skin.

Rub salt in between the grooves and all over and insert bay leaves in between the grooves.

Add 1 carrot and 1 onion (optional).

Add 2 cups of water. The water and vegetables can be used as stock to made the brown sauce later.

Stick a cooking thermometer into the middle of the meat.

Roast at 225 degree Celsius and roast for 15 minutes. To get crispy skin, the temperature must be up to 225-250 degree Celsius.

 Turn down heat to 200 degree Celsius and continue to roast until the temperature reaches 55 degree Celsius, about 1.5 hour. Check that the skin is crispy. If not, turn the temperature up to 250-300 degree Celsius and roast until the temperature reaches 65 degree Celsius. (If the temperature of the meat is already 65 degree Celsius, but the skin is still not crispy, you can take out the meat, cut out the skin and continue to roast the skin on a separate baking tray laid with baking paper.)

Cover with aluminum foil and let it rest for 20 minutes, without removing the thermometer if possible. It will reach 70 degree Celsius. The pork is well roasted when it has reached 70 degree Celsius.

 Now it's done :-)

 Slice them and serve with caramel potatoes, brown sauce and salad :-)


15 December 2019: I served the pork roast with some brown rice, instead of potatoes.

Saturday, 14 December 2019

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Fuldkorns Risengrød - Danish Sweet Rice Pudding Made with Whole Grain Brown Danish Pudding Rice


Recipe from Urtekram

Serves 4

Preparation and Cooking Time: 1 hour 30 minutes

Ingredients:

1. 1 cup (180 g) Danish whole grain pudding rice (Grødris)
2. 1 litre fresh skimmed milk
3. ¼ tsp salt (optional)
4. 1 tsp vanilla powder (optional)

Toppings:

1. A dash of butter
2. A dash of sugar
3. A dash of cinnamon powder

Directions:

1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. Bring to boil rice and milk under constant stiring.

3. Once the milk starts boiling, add salt and vanilla (optional).

4. Cover pot, reduce heat (no. 3.5 out of 9 on my stove) and simmer for 75 minutes, stiring occasionally and keeping watch to prevent burn. Note, don't overcook the rice. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.

5. If it is too wet, turn up heat to evaporate the liquid a little, stiring constantly.

6. Scoop into a serving bowl top with a sprinkling of cinnamon powder, a dash of sugar and a dash of butter. it is also good on its own :-)

Additional Information:

This is a classic Danish dish and its Danish name is "risengrød", which directly translated means the rice pudding or porridge. When in Denmark, one should try it. The Danish rice pudding is actually porridge cooked with milk. When I first came to Denmark and was introduced to the Danish rice porridge for the first time, I thought it was strange that the Danes eat their porridge sweet. As a Chinese, we only eat our porridge as a savoury dish. I never thought that rice could be cooked like a "dessert". But I like it a lot.

Daddy FECS however found it strange that we Chinese eat our porridge savoury, and he would never eat the Chinese porridge, nor would he like to try it. Talking about cultural differences! Daddy FECS grew up eating this dish, and he loves to eat it the Danish way with the cinnamon sugar and butter. However, it actually tastes very good without the sugar and the butter topping.

In general, I use one part rice and 4 parts fresh milk to cook the porridge. This is a healthier and more nutritious version made using whole grain pudding rice.

It took me some time to learn how to make this. It is either too soft, or too hard or too much liquid. Today, I succeeded. The Danish Daddy FECS gave his endorsement, after helping me taste a sample for the consistency.

References:

http://www.arla.dk/opskrifter/Risengrod-med-kanelsukker-og-smorklat/



1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. Bring to boil rice and 4 cups of fresh milk under constant stiring.

3. Once the milk starts boiling...

add salt and vanilla (optional).

4. Cover pot, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 75 mins, stiring occasionally and keeping watch to prevent burn. Note, don't overcook the rice. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.


 Now it's done :-)

 5. Serve with a sprinkling of cinnamon powder mixed with sugar and a dash of butter. It is also good on its own :-)




14 Dec 2019 (3Y6M28D): Baby FECS enjoying risengrød :-)

Saturday, 7 December 2019

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Wholemeal Multigrain Bread (Fuldkorns Multikerner Sandwich Brød)


Makes 1 big loaf

Ingredients:

1. 1 1/2 cup (375 ml) hot water
2. 2 TBS malt syrup
3. 2 TBS honey
4. 1 tsp lemon juice
5. 25 g fresh yeast
6. 1 TBS olive oil
7. 1 1/2 tsp salt
8. 1 cup (250 ml) butter milk or natural yogurt
9. 4 cups (500 g) white whole wheat flour
10. 1 1/2 cup (187.5 g) white flour
11. 2 TBS flax seeds
12. 2 TBS sesame seeds
13. 2 TBS sunflower seeds
14. 2 TBS pumpkin seeds
15. 2 TBS uncooked millet
16. 1 cup cooked wheat berries
17. 1 cup cooked oat groats
18. 1 cup cooked barley
19. 1/4 cup rolled oats (for sprinkling on top of the bread)

Directions:

1. Cook wheat berries, oat groats and barley according to instructions here and soak 2 tablespoons of uncooked millet in boiling water for 20 mins or overnight.

2. In a large mixing bowl, add 1.5 cup of hot water, 2 tablespoons malt syrup, 2 tablespoons honey, 1 teaspoon lemon juice, 1 tablespoon olive oil, and mix well.

3. When the soaking mixture is cooled to lukewarm, add yeast and mix well.

4. Add 1 cup of buttermilk and 1.5 teaspoon salt and mix well.

5. Gradually add in 1 3/4 cup of white flour and 4 cups of white whole wheat flour, mix and knead well by hand or mixer. The dough should be tacky, but not sticky.

6. Add in sunflower seeds, pumpkin seeds, wheat berries, oat groats and barley, knead and mix well.

7. Let dough rest in a warm place and rise until double its size, about 1 hour 15 minutes. The timing is not crucial, but the aim is that the dough should double its size, no more and no less.

8. In the mean time, coat a 9 x 5 loaf pan with olive oil and and sprinkle its bottom with seeds.

9. When the dough has risen to double its size, punch down dough and knead again briefly.

10. Place the dough into the loaf pan until it is 1 inch below the surface of the loaf pan, to allow space for expansion of the dough during baking.

11. Cover the loaf and let it rise to double its size, about 45 minutes. The timing is not crucial, but the aim is that the dough should double its size, no more and no less.

12. In the mean time, pre-heat oven to 175 degree Celsius.

13. When the loaf has risen to double its size, spray a bit of water on the top of the loaf to avoid cracking and sprinkle some rolled oats on the top.

14. Insert a thermometer into the middle of the dough and place it in the middle rack of the oven with another tray containing water just below it to generate steam.

15. Bake for 20 minutes and rotate the dough to get even baking. Bake for another 20 minutes or until the thermometer inserted into the dough reaches 85-87 degree Celsius.

16. Let cool for 1-2 hour before slicing the bread. If the bread is sliced before it is cooled down, it will be lumpy inside.

Storage:

Sliced bread keeps in fridge for up to 5 days. Can also be frozen. When you want a slice, take it out from the freezer and put it directly into the toaster.

Additional Information:

I like the store-bought multigrain toast bread a lot, but the store-bought one contains lots of preservatives and chemical to make it last long as well as stay soft. Thus, I have been wanting to learn to bake my own multigrain bread.


Baking bread takes time, and I can only bake it if I have the whole morning or afternoon free, usually on a weekend. The first time I tried, my dough was over-proof as I got busy with other stuff. It tasted too yeasty as a result. It is very important to let the dough rise to double its size, but no more and no less.

This time round, I was careful with it. The bread turned out very well, and both kids love it :-) It tasted similar to the store-bought ones, but better and without all the chemicals. i like the texture of the wheat berries, oat groats and pumpkin seeds in the bread.

Multigrain bread is usually baked with white flour. The store-bought one contains only 17% whole wheat flour. I tried mine with 60% of the flour using white whole wheat flour and it turned out great - soft like the wheat flour bread and chewy, and yet containing more fiber and nutrients. I think it's because white whole wheat flour is closer to wheat flour, while still completely whole wheat.

The store-bought bread contains malt. It makes a big difference to the taste and flavor by adding a malt ingredient. In this case, I have used malt syrup.

I also use my rice cooker to cook the wheat berries and mixed grains. Will do a post to show later.

References:

https://www.inverse.com/article/54095-which-bread-is-healthiest-for-you-multigrain-whole-wheat-whole-grain
https://www.hsph.harvard.edu/nutritionsource/hearty-whole-grain-bread/
https://vanillaandbean.com/multigrain-bread/
https://www.seasonsandsuppers.ca/seeded-multigrain-sandwich-bread/
https://www.ihearteating.com/multigrain-bread-recipe/
https://minimalistbaker.com/the-easiest-whole-grain-seeded-bread/
https://www.tarladalal.com/Multigrain-Bread-Homemade-Multigrain-Bread-40829r
https://www.healthline.com/nutrition/ezekiel-bread
https://www.completelydelicious.com/multigrain-bread/
https://shop.mybluprint.com/baking/article/how-to-make-whole-grain-bread/
https://shop.mybluprint.com/baking/article/knead-to-know-basis-4-key-tips-for-making-whole-grain-bread/
https://www.allrecipes.com/video/821/simple-whole-wheat-bread/?internalSource=picture_play&referringId=6773&referringContentType=Recipe

https://www.allrecipes.com/video/3184/whole-wheat-banana-nut-bread/?internalSource=related_carousel&referringId=4698&referringContentType=Video
https://youtu.be/0dtBjqIu5W8

http://www.anjao.com/koldh%C3%A6vede-boller-med-kerner/
https://altomkost.dk/opskrifter/opskrift/opskrift/kerneboller/
https://www.vores-opskrifter.dk/5-korns-boller/
https://www.dk-kogebogen.dk/opskrifter/20048/5-korns-boller
https://www.louisesmadblog.dk/kerneboller/
http://mettes-madhistorier.dk/?p=237
https://www.alt.dk/mad/opskrift/kornsboller
http://www.madtanterne.dk/grovboller/
https://www.valdemarsro.dk/koldhaevede-boller/
https://www.valsemollen.dk/opskrifter/5-korns-rugbroed/
http://www.nordiskspisehus.dk/kokkenes-opskrifter/5-kornsbroed-fra-nordisk-spisehus/
https://www.madital.dk/debat/mad/traad.php?id=55032
https://www.madopskrifter.nu/Opskrifter/Langtidsh%c3%a6vede+grovboller.opskrift?0=10594
http://colorfulfunliving.blogspot.com/2014/09/yndlings-franskbrd-med-5-kornsblanding.html

White whole wheat flour from Føtex Supermarket.


In a mixing bowl, add 1.5 cup (375 ml) of hot water.

Add 2 tablespoons malt syrup

Add 2 tablespoons honey

 Add 1 teaspoon lemon juice

Add 25 g fresh yeast. When adding it, tear it into smaller pieces.

Stir with a spatula to dissolve the yeast well.

Add 1 tablespoon of olive oil.

Add 1 cup (250 ml) of buttermilk.

Add 1 1/2 teaspoon of salt

Gradually sift in 1 3/4 cup (187.5 g) of the white flour first. Stir and mix well.

Gradually sift in 4 cups (500 g) of white whole wheat flour. 

Add 2 tablespoon of flax seeds.

Add 2 tablespoons of sesame seeds.

Add 2 tablespoons of sunflower seeds.

Add 2 tablespoons of pumpkin seeds.

Add 2 tablespoons of soaked millet.

Add 1 cup of cooked oat groats.

Add 1 cup of cooked barley.

Add 1 cup of cooked wheat berries.

 Knead and mix well.




The dough should be tacky, but not sticky.  If it is sticky, adjust with more flour.

Cover and let it rise to double its size, about 1.5 hour.

While waiting, spray a bit of olive oil to coat the loaf pan.

Sprinkle its bottom with some flax seeds and sesame seeds.

Now the dough has risen to double its size. The goal is not 1.5 hour, but the goal is to double its size. Punch down and knead a bit.
  
Place dough in until it is 1 inch below the surface of the loaf pan, to allow space for expansion of the dough during baking.

Cover with a clean kitchen towel and let it rise until double its size, about 45 minutes to an hour. In the mean time, pre-heat the oven to 175 degree celsius with a tray of water in it.

Now it has risen to double its size in the loaf pan :-)

 Spray a bit of water on the top of the loaf to avoid cracking.

Sprinkle some rolled oats on the top of the loaf.


 Insert the baking thermometer into the dough.

Place it in the middle rack of the oven with another tray containing water just below it to generate steam.

To bake it evenly, rotate it after 20 minutes.

Then bake until the thermometer inserted into the dough reaches 86 degree Celsius.

Now it's done :-)

 Let cool for 2 hours before slicing the bread.

Now it's done :-)

Slice and enjoy :-) 

Baby FECS could not wait to touch it :-)

Close-up :-)

It tastes delicious with melted cheese :-)
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