7. 100 ml cream (piskefløde) or full-cream fresh milk (optional)
8. 1/2 lemon juiced
9. Salt & pepper to taste
10. 100g cooked minced pork or minced chicken
11. A handful of spring onions, chives or parsley chopped for garnish (optional)
Instructions:
1. Heat pot with oil, fry garlic, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.
2. Add stock or water and cook for 10-15 minutes until the potatoes are soft.
3. Add cooked minced pork or chicken and blend with a hand-blender.
4. Add lemon juice, salt, pepper and cream and let it cook for a few minutes while you prepare the toppings.
5. Strain the soup with a sift.
6. Garnish with chopped chives or parsley or spring onions and serve.
Additional Information:
Turning this soup into a Power Protein Potato Leek Soup :-)
How to make the Danish Kartoffel porre suppe (potato leek soup) more nutritious?
C loves this soup. But it’s mainly carbohydrates 😅
I am tearing my hair out feeding this girl🤦🏻♀️
Then an idea came to mind, I can improve the Danish soup by adding some protein.
Add some cooked minced pork or minced chicken into the soup, then blend it and strain it with a sift. And viola, you got yourself a delicious soup jammed packed with umami and protein :-)
And you can’t even taste the meat, just pure umami in a “potato”soup.
Shh 🤫… please don’t tell the Danes that I have improved the nutrition value of their traditional soup.
I thank God for giving me a difficult and fussy kid. She is a gift from God to help me scale greater heights as I find creative way to feed this soon entering to adolescence-aged child.
God has His purpose when He gives us difficulties and hardship. He is there to cheer us on, helping us to excel and giving us wholesome ideas that, for example, ahem, improve the 1000 years’ culinary civilization of the Danish kingdom of Denmark😜
This is truly one of the best - easiest, healthiest and most delicious bread rolls I have ever tried, crispy crust on the outside and soft and chewy on the inside (you don't even need to knead the dough), and I would like to share it with you. All the parents and children at our children's school love them. Do try baking them :-)
2. 10g grove sea salt (2 tsp) (1.7% of flour weight)
3. 500ml cold distilled water (cooled boiled water)
4. 300ml A38 natural yogurt (76% of flour weight)
5. 125g (400ml) rolled oats
6. 125g (200ml) Salling wholewheat flour (33% of total flour weight)
7. 60g (100ml) sunflower seeds
8. 100g (1 large carrot) grated, grated squash or grated apple
9. 500g Salling organic wheat flour
10. Optional: 200ml blending of seeds: pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, sesame seeds for sprinkling on top of the dough (approx. 60-180g as desired) (You can use rolled oats instead too)
Directions:
1. Place water, yogurt, yeast, grated fruit and/or vegetables, rolled oats, whole-grain flour, and sea salt in a bowl and mix well.
2. Add wheat flour and mix the dough thoroughly using a wooden spoon—the dough should be moist.
3. Sprinkle the seeds over the top of the dough. Cover the bowl (e.g., with a lid or a plastic bag) and place the dough in the refrigerator overnight or for at least 8 hours.
4. Turn on the oven and place a roasting pan on the bottom rack to heat up.
5. Once the oven is hot: Dip a tablespoon in water and shape the desired number of rolls by placing mounds of the soft dough onto a baking sheet lined with parchment paper.
6. Immediately place the rolls in the oven (otherwise they will deflate) and pour approximately 1 dl of water into the hot roasting pan at the bottom of the oven. Close the oven door immediately to trap the steam inside.
7. Bake the rolls for 15–20 minutes at 250°C (fan-assisted); the steam makes them extra crispy, so ensure the oven door remains closed throughout the baking process. Transfer the hot rolls to a wire rack and let them cool.
8. Save the remaining dough for the next day, or bake another batch of rolls with the rest of the dough.
While white flour bread rolls are tasty, they are pretty much empty calories void of much nutrients. Our kids can be quite picky at times, thus I want their snack/food to be as nutritious as possible.
These bread rolls contain protein and calcium from kefir, beta carotene from the carrot. The carrot also gives the bread rolls the natural sweetness and helps the bread rolls stay moist. The sunflower seeds, flax seeds and chia seeds are all jammed packed with nutrients and good energy source.
The dough should be quite wet and sticky, but it should hold its form and not runny. If your rolls flattens out, it means you have added too little flour. Adjust with more flour bit-by-bit. If it is strenuous to stir, add a bit of water.
You can use grated squash, etc. instead of carrot. I tend to use half a portion of carrot and apple. If you don't have the time to leave the dough to rise overnight, you can leave it in room temperature to rise for 3-4 hours and it will double in size within that time.
You do not need an electric mixer for this, as there is no kneading required. The dough is very forgiving and can be easily combined using a ladle or spoon.
You can use water instead of distilled water. I am using distilled water because the Danish water is hard. Thus, for me using softer distilled water gives an evern better result.
I recommend using sea salt, as it gives the best result as table salt is usually enriched with iodine, which makes the bread rolls a tiny bit less chewy.
Although the beneficial probiotic bacteria in acidophilus fermented milk will die during baking, use it anyway because it:
1. Improves Texture & Crumb: The natural acidity in yogurt breaks down gluten strands slightly. This yields a much softer, more tender, and pillowy interior crumb.
2. Enhances Flavor: Even though the bacteria die, the lactic acid they produced before baking remains in the dough. This injects a complex, tangy, sourdough-like flavor into a quick yeast bread.
3. Extends Shelf Life: The increased acidity from the yogurt acts as a natural preservative. It slows down the staling process and keeps your bread fresh and mold-free for days longer.
4. Boosts Nutrition: Yogurt adds protein, calcium, and pre-digested nutrients to your dough. Furthermore, the dead probiotic cells themselves (known as paraprobiotics or heat-killed probiotics) can still interact positively with your immune system and gut lining.
Hope your children and teenagers will like these bread rolls as much as mine do :-)
Arla's recipe's ingredients are listed below just for my own record:
Salling organic wheat flour available from Føtex supermarket
Salling wholewheat flour available from Føtex supermarket.
Arla's Natural Kefir available from Netto or Føtex. You can also use Arla's natural A38 fermented milk or Greek yogurt or skyr or ymer or any natural yogurt.
Sea salt from Netto or Føtex.
Fresh yeast available from Netto or Føtex Supermarket
In a large bowl, add 500ml of cold distilled water (boiled cooled and refrigerated water)
Add 10g of fresh yeast.
Mix well.
Add 300ml Kefir.
Mix well.
Add 400ml rolled oats (125g) and mix well.
Add 200 ml (125g) wholewheat flour.
Mix well.
Add 2 teaspoons (10g) of sea salt and mix well.
Add 1 tablespoon of flaxseeds (optional) and mix well.
Add 60g (100ml) sunflowers seeds.
Prepare an apple and a carrot. Now is the time to use an over-ripe apple so that it won't go to waste.
Grate your carrot. I am using the simple traditional Danish grater, nothing fanciful and you can get the cheapest one from the Swedish IKEA. Ok, to b e fair to the Swedish, maybe I should call it the traditional Scandinavian grater :-)
Now it's done :-)
Grate your apple.
Now it's done :-)
It yields about 130g. You can use anywhere between 100-150g.
Add the grated apple and carrot.
Mix well.
Add 1 tablespoon of chia seeds (optional) and mix well.
Add 500g of flour in three different batches, stir and mix well.
Now it's done :-)
The dough should be quite wet and sticky, but hold its form and not runny.
Sprinkle 50ml of chia seedson top of the dough.
Sprinkle 50ml of flaxseedson top of the dough.
Sprinkle 50ml of sunflower seedson top of the dough.
Sprinkle 50ml of pumpkin seedson top of the dough.
Sprinkle a total of 200ml of pumpkin seeds, sunflower seeds, sesame, chia seeds and/or flax seeds as desired on top of the dough. You can also use sesame seeds or nuts instead as you prefer.
Now it is done :-)
Cover and
Let it rest in the fridge overnight.
Cover and place overnight in the fridge.
It has grown into double its size in the morning.
Place in the oven and pour a glass of water into the empty baking tray.
