Blog Post

The Delicious Danish Institution for Lunch: Smørrebrød

As first food post I thought about giving you the top most Danish popular food ever: the famous and delicious smørrebrød! How could I not show you that? There’s no way of even thinking about eating in Denmark without having these lovely open sandwiches. The Danes have them for lunch…all of them, even in the lunch pack to the children to school. Or even to take to the office. They all take in their bags. Simple! The super star is the rugbrød, this dark moisty, nutritious and savory bred. It’s just so good. Nowhere else you can find it. I love the taste of it. It’s not sweet or dry, it’s just rugbrød and I can guarantee if you lived here, you would for sure get so much into it.

Para meus leitores em portugues:

Como primeiro post na secao comidas, eu pensei em dar para voces o top imbativel prato dinamarques de sempre: o famoso e delicioso smørrebrød! Como eu poderia nao mostra-lo? Nao podemos nem mesmo imaginar uma refeicao na Dinamarca sem ter esses adoraveis sandwiches abertos. Os dinamarqueses os tem para o almoco…todos eles, ate’ mesmo na lancheira das criancas para a escola. Ou para o almoco no escritorio. Todos levam na bolsa. Simples! The super star e’ o rugbrød, esse pao escuro, humido, nutritivo e salgado pao. E’ simplesmente tao bom! Em nenhum outro lugar voce o encontra. Adoro seu gosto. Nao e’ doce ou seco, e’ simplesmente rugbrød e eu posso te garantir que se voce vivesse aqui voce tambem entraria na dele.The delicate tasty nutricious and delicious danish rugbrød

So, the idea is to have the rugbrød(bread) underneath and top with whatever you like and prefer. Then, you have the smørrebrød, got it? Danes, love potatoes and I love it more… specially the danish potatoes that melt in your mouth… unbelievable! Just plain potatoes here are such an enjoyment. So I made this potato salad with home made egg less mayonnaise. Mind blowing how delicious it is! I make it with pure extra virgin olive oil…wow! Nobody can beat my mayo!

O sandwich e’ feito dessa maneira: coloca-se o rugbrød (pao) em baixo e em cima voce coloca o que quiser e preferir. Dai voce tem o smørrebrød, entendeu? Os dinamarqueses amam batatas e eu ainda mais… especialmente as batatas daqui que derretem na boca… incrivel! Somente batatas e mais nada sao um verdadeiro prazer. Entao eu preparei essa salada de batatas com mayonnaise sem ovos. De perder a cabeca de tao boa que e’! Eu faco a minha com puro extra vergine azeite de oliva italiano… wow! Ninguem pode com a minha mayo!

Delicious fresh soft danish potato salad with home made mayo and dill

Delicious fresh soft danish potato salad with home made mayo and dill

Then you just top with a little dill which is perfect with potatoes and don’t forget your green salad with lots of cucumbers… another danish must. Crunchy cucumbers. They are perfect also. I used only the heart of the lettuce, so it gives that extra bite of crunchiness mixed with the super soft potatoes. Everybody loves it!

Dai e’ so’ colocar um pouco de endro (folhinhas frescas de erva doce) em cima que fica perfeito com batatas e nao se esqueca a salada verde e muitos pedacos de pepino… um outro must dinamarques. Super crocantes pepinos dinamarqueses. Sao perfeitos tambem. Eu usei so’ o coracao da alface para dar um toque extra crocante misturada com a super macia batata. Todo mundo ama!

Delicious fresh soft danish potato salad with home made mayo and dill

Super refreshing healthy nutricious orange carot lemon ginger smoothie

The smoothie I prepared with fresh oranges, carrots, lemon and ginger. It’s so refreshing, naturally sweet, healthy and nutritious. I always use lots of ginger in my daily life. I never get sick. Never a flew or cold.

O suco eu preparei com laranjas frescas, cenouras, limao e gengibre. E’ tao refrescante, naturalmente doce, saudavel e nutritivo. Eu sempre uso muito gengibre na minha vida cotidiana. Eu nunca fico doente. Nunca um resfriado ou gripe.

lovely lunch with traditional danish smørrebrød home made mayonnaise and delicious smoothie

You can have a traditional “Dansk frokost” (danish lunch) at home replacing maybe the rugbrød to a black bred that you can find in your city. Then, keep in mind that next time you are coming to Denmark, you want to grab you rugbrød and never leave it again.

Thank you very much for you kindness and please leave me anything you feel like saying about it. See you soon with another amazing danish delicacy.

Voce pode ter o tradicional “Dansk frokost” (almoco dinamarques) na sua casa substituindo o rugbrød por um pao bem preto e bem firme que voce encontrar na sua cidade. Dai, tenha sempre em mente que a proxima vez que vier para a Dinamarca, voce vai agarrar seu rugbrød e nunca mais vai deixa-lo.

Muito obrigada pelo carinho e por favor deixem escrito o que quer que voces acharam e se sintam em dizer. Nos vemos logo com um outra maravilhosa especialidade dinamarquesa.

 

Here is the recipe for the mayo:

In the blender pour 100 ml of COLD milk, pinch of salt, pinch of black pepper, a few drops of lemon juice, and an abundant  pinch of hing (to sostitute the garlic, I find garlic too strong). Start the machine in high speed and pour slowly the extra vergine olive oil until you get the consistency of a super nice mayo. It’s done! happy days!

Hing is a natural vegetarian resine that is used in Indian high class cusine to  replace the taste of garlic and onion. I highly recommend it in my recipes to keep the class and delicacy of them. I got used to it when I lived in India for many years and it’s an amazing ingredient that not many people know about.

No liquidificador coloque 100ml de leite bem gelado, uma pitada de sal, pimenta preta moida, gotas de limao e uma pitada abundante de hing (para substituir o alho, eu acho alho muito forte). Ligue no maximo e comece a jogar o azeite extra vergine de oliva ‘a fio devagar ate’ conseguir a consistencia de uma super macia mayo. Ta feito! Felicidade!

Hing e’ uma resina natural vegetariana encontrada em alta cozinha indiana para substituir o alho e a cebola. Eu realmente o recomendo nas minhas receitas para conservar a classe e delicadeza dos pratos. Eu me acostumei com seu uso quando morei na India por muitos anos e e’ um ingrediente que muita gente ainda nao conhece.

 

 

 

 

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