Saturday, April 20, 2019

Aspargessuppe (Danish-style asparagus soup) for #Soupsaturdayswappers

It's April already, can you believe it?
Yeah, me neither, and it's also time for our Soup Saturday Swappers.
Camilla of Culinary Adventures with Camilla is our hostess this month and she suggested a theme of Soups made with Spring Produce.

And I know it's kinda cliche, but I picked Asparagus for my soup.
Asparagus Soup

It's plentiful at this time of the year, and it tastes great.  

When I can find it on sale, for a reasonable price we tend to eat it as often as we can.
I like the big meaty stems, not the thin grass-like ones, I just think they taste better.  
I wanted to make another Danish Soup.
We Danes love  our Asparagus, we use it everywhere we can think of it, almost. 

With the exception of desserts. 
At least I haven't found a recipe using Asparagus in a dessert yet.   It could happen.

When I lived in Denmark I found out that white Asparagus is prized above the green.  My cousin's wife would go out to her Asparagus bed, and carefully heap more mulch and dirt around the sprouting Asparagus to keep it nice and white.  It also had the benefit of growing lovely fat little spears.
When I was growing it, I couldn't be bothered, and would go out to the Asparagus bed and watch them as they grew, and hurry up and harvest enough for a meal, several times a week.  I miss my fresh Asparagus bed. sigh.

Enough with the memories.
This soup is so good, and fairly quick to make and best of all, makes use of those ends that you usually discard. 

I have to admit to not only using my immersion blender to blend the soup, but I also did strain the soup to make it super silky and smooth.
Cooking the stems
Very important to temper the egg yolks, otherwise they make a bit of a nasty surprise in the soup.  I learned that the hard way with another soup. 
Asparagus Soup
 With just a drizzle of creme fraiche, not included in the original recipe, but not a bad idea either. You could also just use the cream as written.
Asparagus Soup
 Just for fun, I added a little freshly ground pepper to the top.  Can't say it added that much flavor, but it looked good.

Aspargessuppe (Danish-style asparagus soup)

Yield: 2 Servings
prep time: 5 Mcook time: 30 Mtotal time: 35 M
This light, bright soup can be served year round, using either fresh or canned Asparagus.


  • 1 lbs fresh asparagus (peel the tough ends if you like, reserving the peels)
  • 3-4 cups. Chicken Stock (you can also use Vegetable stock so long as it's not too strongly flavored)
  • 1 oz. butter, softened
  • 3 tbsp. flour
  • 2 egg yolks
  • 1 tbsp. cream (you can also use milk)
  • salt and white pepper to taste


  1. Rinse asparagus and cut into bite-sized pieces. If you are using a bunch of asparagus, separate the tips from the stalks and reserve the tips. Put the asparagus stalks in a pot with the stock and cook until the asparagus is soft, about 10-15 minutes (if you have tips, add them for the last 5 minutes). 
  2. Remove the asparagus pieces from the broth and set them aside. Cream the butter and the flour together. Whisk the butter and flour into the hot stock and boil for 5 minutes.  This 'cooks' the flour, and you don't taste the raw flour. 
  3. In a separate bowl, beat the egg yolks with the cream or milk. Whisk in a little hot stock, this tempers it and prevents the egg yolks from cooking and getting stringy. Reduce the heat under the soup and return the egg-broth mixture to the pot, stirring constantly. It's important not to boil the soup now, or the yolk will curdle.
  4. Return the asparagus pieces to the soup and gently reheat. Season with salt and pepper
NOTE:  I like to peel the tough ends of the Asparagus stocks, and simmer the peelings in with the stock for a few minutes, then strain them out and discard the peel.  You can also simmer the peeled stalks in the broth and puree them before adding the asparagus tips.  I also elected to strain the soup, because I wanted it nice and silky and smooth.
Created using The Recipes Generator

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Friday, April 19, 2019

Fiskefrikadeller med Karry (Fish Cakes with Curry) for #Fishfridayfoodies)

WOW! another month has literally flown right by and it's time for Fish Friday Foodies again.  This month our hostess is Sue of Palatable Pastime and the theme this month is Fish for Good Friday. 
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)

I've actually had a packet of cod pieces in my freezer and had been wanting to make some fish cakes from them.  I got inspired by a recipe at Piskeriset på eventyr  and then put my own spin on it as well.
I went to my Danish roots on this, cause I could and let's face it, Danes have a lot of great fish recipes.  My sister tells me they had these a lot in Denmark when she was younger, as you could go and purchase packets of fish parts relatively inexpensively.  I don't know if they still do that, but...

I didn't want to put curry into the fish cakes, but instead wanted to serve them with a curry sauce on top.  Curry sauces are quite popular in Denmark, and curry is added to a lot of recipes.  One of my favorites is this one, Karry Sild. 

 Finely chopped or minced cod.
cooking away
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
Had to do a close up
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
So good.

This recipe is great, and just different enough that maybe you can feed this to the non-seafood lovers in your house.  

Fish Cakes with Curry  (Fiskefrikadeller med Karry)

Yield: 2-4 Servings
prep time: 10 Mcook time: 20 Mtotal time: 30 M
Fiskefrikadeller or Fish Cakes are very common in Denmark.


  • 3/4 to 1 lb. firm white fish (I used Cod)
  • 1 egg
  • 1-/2 cup flour
  • Salt and white pepper to taste
  • 1-2 tsp. Curry Powder
  • salt
  • 1 tablespoon flour mixed with 1 tablespoon butter
  • 1/2 cup milk
  • Ghee and Olive Oil for frying


  1. Chop the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, and remove any and all bones first.
  2. Mix together the chopped fish, seasonings, egg and flour.  Place in fridge to set up for at least an hour. 
  3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.  Serve with a dollop or more of the curry sauce on top and a salad for a complete meal. 
Created using The Recipes Generator

Fish Friday Foodies

Fish for Good Friday

Hosted by Sue Lau
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Tuesday, April 16, 2019

Fun Easter Ideas

I've been lax this week, skating on a post from last week, but I have a good excuse. 
I've been editing a book, and doing housework, trying to get caught up, planted some seeds, and just saw some little, teeny, weeny specks of green showing up in the pot I planted the basil, oregano and dill in.  
I'm excited, can't wait to see who won the race to germinate first.
I also re-potted my lemon tree, and a couple of Rangpur Lime trees. 
So... I was busy, and didn't make anything new apart from the Loquat Tiramisu Cake and the Roasted Radish Tart this month.

I've got another couple of great recipes coming up this week, but that's later on. 

In the meantime, I thought I'd share a couple of ideas with you on what to do with all those eggs, you've been decorating.
Or maybe you just hard cooked a few, just because.
That would be me.

Deviled eggs are always good, but why not have some fun and make these Deviled Egg Chicks? 
Guaranteed to have people going, WOW, how cute.
Best of all they taste great.Deviled Egg Chicks

And since it's spring, break out those little paper parasols you've been saving, and let those chicks have some shade.
Deviled Egg Chicks
I've been craving these eggs as well, in fact, I think I see them in my near future, as in lunch today?
They're called Skidne Æg, I call them Mustard Eggs in English.  
Ideally they should be cooked so that the yolk is still not quite set, but you can certainly make a yummy mustard sauce and serve them with hard cooked eggs.   Skidne  Æg

And if you're serving ham, why not try your hand at some of my favorite sauces to serve with ham. 

I also serve this with Corned Beef. 
Basically mix equal amounts of brown sugar and yellow mustard together and VOILA!!! a tasty sauce for the ham. 
You can also make some of my Raisin Sauce as well.  Either one is great with ham.Raisin Sauce

And for a few more ideas on what to do with that surfeit of hard cooked eggs, here's a couple more   Egg ideas.

Deviled Eggs with Capers and Salmon
 Deviled Eggs with Salmon, Capers and Dill
My friend Marge used to bring these to a lot of gatherings back in the day, and I make them from time to time as well.  She called them Egg Rolls.  

They would disappear fast, when she made them, we all looked forward to them.  And when I make them, they disappear almost as fast as her's did.
Marge's Egg Rolls

And there you have a couple of ideas for some of the leftover eggs. 

Sadly, I don't decorate eggs anymore, I don't have any young'uns close by who I can share the fun and messes with.  
But I will cook up a few this week, just because.

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