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Ardent Love in Two Languages Posted by on Sep 30, 2014 in Uncategorized

Image by Mogens Petersen from Pixabay 

A classic of det danske køkken (Danish cuisine) is brændende kærlighed, which translates as ”ardent love” or ”burning love”. It is basically an elaborate version of kartoffelmos (mashed potatoes). A little ”love” is added, typically in the shape of bacon…

 

 

 

 

 

Brændende kærlighed

4 pers.

1 portion kartoffelmos (se under)

300 g svinebryst eller røget bacon i tern
2 løg
Pynt: evt. klippet purløg

Steg flæsk eller bacon sprød på en pande. Skær løgene i tern og steg dem møre i det afsmeltede fedt. Fordel blandingen over kartoffelmosen. Pynt evt. med klippet purløg.
Server hertil: Syltede agurker eller asier samt solbærsyltetøj.

Kartoffelmos

4 pers.

ca. ¾ kg store, melede kartofler
35-50 g smør
ca. 3 dl kogende mælk
salt og peber, evt. muskat
evt. hakket persille, purløg eller dild

Skræl kartoflerne og skær dem i mindre stykker. Kog dem møre i vand uden salt og damp dem derefter omhyggeligt, før de moses med kartoffelmoser, et solidt piskeris eller en purépresse.
Kom mosen i gryden med fedststoffet. Pisk den kogende mælk i, lidt ad gangen, til kartoffelmosen har en passende konsistens. Varm den igennem under kraftig piskning, og når den er let og varm, smages den til med salt og peber. Evt. drysses hakket persille, purløg eller dild over anretningen.
I stedet for at bruge persille, purløg eller dild, kan man tilsætte kartoffelmosen andre hakkede krydderurter, hakket spinat eller grønkål eller en koncentreret tomatpuré.

Ardent love

4 persons

1 portion of mashed potatoes (see below)

300 grams of pork brisket or smoked bacon in cubes
2 onions
Decoration: if convenient, clipped chives

Stir-fry pork or bacon in a pan until crisp. Cut the onions into cubes and fry them tender in the rendered fat. Distribute the mix onto the mash. If convenient, decorate with clipped chives.
Served with: Pickled cucumbers or pickled large cucumbers and black currant jam.

Mashed potatoes

4 persons

roughly ¾ kg of big, mealy potatoes
35-50 grams of butter
roughly 3 decilitres of boiling milk
salt and peppe; if convenient, nutmeg
if convenient, clipped parsley, chives or dill

Peel the potatoes and cut them into smaller pieces. Boil them tender in water without salt and steam them carefully afterwards, before mashing them with a potato masher, a solid whip or a purée press.
Put the mash into the pot with the fat. Whip the boiling milk, little by little, until the mash has a suitable consistency. Heat it through while vigorously whipping it. When it is light and hot, add salt and pepper to taste. If necessary, sprinkle chopped parsley, chives or dill onto the collation.
Instead of parsley, chives or dill, one may add to the mash other chopped spices, chopped spinach or borecole or a concentrated tomato purée.

 

Adapted from two different recipes from the Danish classic cookery book ”Frøken Jensens Kogebog”

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About the Author: Bjørn A. Bojesen

I was born in Denmark, but spent large parts of my childhood and study years in Norway. I later returned to Denmark, where I finished my MA in Scandinavian Studies. Having relatives in Sweden as well, I feel very Scandinavian! I enjoy reading and travelling, and sharing stories with you! You’re always welcome to share your thoughts with me and the other readers.