Two Danish Favourites
Milo (Orinoco) and Archie (Amazon) are quarter Danish. We thought you'd enjoy these treats as much as we do...
Marie's Ice Cream
This is one of our festive favourites. In honour of Milo and Archie's Danish heritage we celebrate Christmas on December 24th and each year their Farmor* stands at the head of the table telling us how her Mother, Marie, traditionally made this ice cream for Christmas.
Marie’s Ice Cream
1/2 l double or whipping cream
2 tbsp sugar
1/2 vanilla stick
Whip the egg yolks thoroughly with the sugar. Whip cream and egg whites (stiff) separately. Carefully add whipped cream to the eggs and sugar. Blend egg whites into mixture and lastly add the crushed chocolate equally carefully.
Cover bottom and sides of bread tin with silver foil. Add the ice cream mixture and cover the tin with another layer of silver foil. Freeze for 24 hours. Take out the mixture approximately 10 minutes before serving. Add to an oblong dish having removed all the silver foil.
Farmor tells us the history behind the ice cream...
"My family had no fridge when I was a child. This meant that my mother could only make ice cream during the winter when the lawn was covered with deep snow. She would then make the ice cream the day before serving it and leave it overnight dug into the snow covered lawn. Our lawn was large and in order to locate the ice cream the next day a stick would be stuck into the snow next to the dish."
Today, even though Farmor thinks we may find the telling of this tale boring, we all INSIST she tells it to us before she carves up the first batch of ice cream. There are always two trays of it, and we always eat ALL of it!
There is something unique about the flavour of these meatballs. They are about as comforting as it gets to eat. And they are easy to make - YUM!
Frikadeller – Danish meatballs
250g minced lamb
250g minced pork
Very finely cut 1/2 small onion
Approximately 1/5 dl milk
Optional: parsley, garlic
Salt & pepper
Oil or butter for frying
Small amount of flour
Mix the meat together. ‘Cut’ out approximately 1/4 of the mixture and fill space with plain flour. Add the egg, onion, salt & pepper and milk and parsley and garlic (if used) and mix all together by hand. If the mixture seems dry add some more milk and if the mixture seems ‘wet’ add some more flour. Form into meatballs and fry in oil or butter until cooked and crisp on both sides and cooked in the middle.
This tasty mixture should make about 12 frikadeller depending on the size of the meatballs.
As a family we eat Frikadeller as often as Farmor is willing to make them - especially when she babysits and puts extra in the fridge for us to eat two days' running! We hope you enjoy them.