丹麥的聖誕食品 Risengrød

網上有人翻譯叫＂大米牛奶粥＂
大米，丹麥話直譯＂粥米＂，基本上除了做這種粥外很少用到，加了水之後發的很大，還能吃到整粒米，感覺不像廣東粥般變＂棉＂而且看圖便知道，十分杰。

這個粥勾起很多丹麥人的童年回憶，幾乎是聖誕必備的。
第一天先做成粥，配肉類在晚飯食用， 小朋友還可以喝兒童聖誕啤酒(無酒精)。
第二天, 在粥上加糖, vanilla 和 cream, 就變成甜品了, 而且他們還用這個玩遊戲，把一粒完整的杏仁藏在粥裡，吃到的，不咬碎把杏仁交出，可以得到禮物。通常吃到的人會裝沒有吃到，讓其他人不停吃到找到杏仁為止，很殘暴的遊戲（淚）

這個其實很容易做, 但是要小心看火!

食譜（丹麥原食譜）

粥

• 300 ml 水
• 180 g Grødris (可以試試日本米?)
• 1 升 牛奶(可以混入cream,更香)
• 1/4 茶匙 粗鹽

玉桂糖

• 4 湯匙 糖
• 2 茶匙 玉桂粉

作法

1. 用米加水先煮滾, 中火煮約2分鐘, 期間不斷攪拌
2. 加入牛奶煮滾,小火煮約10分鐘, 不斷攪拌
3. 加蓋煮約25分鐘, 間中攪拌
4. 開蓋後如太水可再煮5分鐘
5. 加鹽
6. 混合糖和玉桂粉做成玉桂糖，根據口味加上
7. 加一小片牛油

哥本哈根單車遊

在香港常常想到大圍踏單車, 但因為離家太遠,租車費又越來越貴,一年才去那麼2 ,3次.
曾經買了一架折合單車,妄想在香港島使用,最後當然美夢破滅,媽媽把單車送人了

來到丹麥,這個"美夢"是丹麥只想快點結束的"任務", 每人平均擁有多過一部單車, 自然態度也很不同,剛開始時實在很不習慣...在此分享一些要點, 如果來丹麥單車遊, 又跟我一樣我很緊張很怕的人,可以參考~

不斷更新~

1. 單車高度: 丹麥騎單車腳是不碰地面的, 原因是保護膝蓋(尤其是冬天,很痛的), 因為以單車代步,長時間使用這尤其重要. 所以, 停車時要"跳"坐上座位,停車時要"跳"下來, 剛開始我基本上要重新學!
2.  腳踏煞車:香港的單車是兩邊手制煞車, 這裡大多是用腳踏往後踏煞車,雖然有一邊手制,但如果不少心煞太急人很易往前拋....
3. 馬車地: 很"dun", dun到單車籃都飛出來.....
4. 路面石頭的gap: 若車輪卡在中間,也會失控的
5. 轉彎: 轉彎時要用手指示轉哪邊,停車也要指示, 代表我要學會單手駕車
6. 電單車: 時速40km以下的電單車和老人用的電動車跟你一起用單車徑,所以時刻靠右以保安全...
7. 冬天: 有學雪單車踏不動是固然的,當雪擋住地面劃分單車,行人和車的線要特別小心. 但最危險是溶雪時, 雖然看不見但路面很滑, 我就試過轉彎時翻車了! 天冷的時候要準備"武裝": 擋風外套, 圍巾,手套, 耳套(不戴耳和喉嚨會超痛)
8. 夏天:有心理準備...各類昆蟲會撞到你臉上, 有時挺痛的,別嚇到, 還要小心不要張口(我老公吞了幾隻蟲xDDD),下雨天記得鎖單車在乾的地方, 我試過放露天後,單車檔生鏽了..還有, 我有時候因為陽光太猛看不到路, 但可能是我眼睛差吧?
9. 偷單車: 車站前是高危點, 聽說鎖後輪比較難偷, 可以的話鎖在固定的東西上, 但如果是有心偷的偷車犯你還是逃不了.
10. 單車燈: 法例規定要有前後單車燈, 當街燈開的時候就要開
11. 爆胎: 聽說有些不誠實的維修店,如果你不指定,他們會幫你整個輪換掉,但其實胎是可以補的, 便宜多了
12. 
    

Easy Homemade Kimchi Recipe

About Kimchi  

Kimchi is a traditional Korean dish made of fermented vegetables, it is spicy and sour (the sourness comes from fermentation). Traditionally it is placed underground for months, but in this recipe it's the simple way. In Korean TV series, housewives seems to gather together to make a big batch of kimchi as an activity, while gossiping and competing who has the best husband and son and stuff like that, that's why it gives me the impression that it is a very "mom" thing. Anyway, Kimchi is insanely tasty, you can put it in noodles, eat it with rice, bake pizza with it, make soup with it and many more. It's a thing that Koreans can't live without

I am addicted to spicy food especially kimchi, and I can eat so much kimchi that I mess up my stomach.A bag of Kimchi in Denmark is like...68-90 Kr, that's why I decided to make my own. I am trying to minimize the ingredients needed, because i can't find the salted shrimps, and Korean fish sauce. This is kind of a minimalist version of Kimchi, yet it is super tasty :p, yum!

My first attempt was with glutinous rice powder, somehow i didn't like it.The second attempt where I skipped the rice powder was really good! I personally don't like ginger that much but you can add more if you like the taste. Kimchi is something you need to try a few times to get your favorite taste :D

Contents

• 1 Napa cabbage (Kinakål)
• 2 stalk scallions
• Kosher salt

• 40g Korean red pepper powder  *to taste
• 20 ml Fish sauce (Thai or Korean)
• 1 teaspoon Minced Ginger/Ginger powder
• 1 teaspoon Minced Garlic/Garlic powder

 

 

Method

1. Rinse the cabbage, remove the core and the ends, then cut it into 5cm long pieces. sprinkle salt on it and put it in a big container
2.  When you finish cutting the cabbage, add more salt to it and rub to make the salt distribution even. Pour hot water in the container, and put something heavy on the cabbage , set sit for 4-6 hours
3.  Rinse the cabbage to get rid of the salt, light squeeze the water out and let dry for about an hour
4.  Prepare the sauce mixture: mix the chilli sauce, garlic powder, ginger powder and fish sauce
5.  Add the scallions to the cabbage, put in the sauce mixture and combine
6.  Put the cabbage and scallions in a tight jar, let sit in a cool and dark place for 6-24 hours, depending on how sour you want it to be, the longer the more sour. In the fragmentation process it may foam up and overflow so be careful
7.  When the Kimchi is fermented to a desirable level, move it to the fridge and it's ready to be consumed

Recipe sharing

It is very limited what Chinese food I can cook in Denmark, in my opinion. Yes, there are Asian stores here, but they are "Asian" so the "Chinese" section is usually not that big. I have been able to find more variety of fresh food lately  (though expensive), but the shops are not that close to me. So, what I ado most of the time is substitute Chinese ingredients in the dish for something I can buy in super market.

Since I arrived I have been trying to eat more "Danish",I tried and I failed, because my stomach doesn't really agree to dairy and fatty food, which means no big amounts of cheese,  fat pork and butter, wait, isn't that the definition of Danish cuisine ? :p

I am sharing my recipes, some of them are to cure Asian food craving, and some of them are to "show off", like you'll look awesome if you know how to make it, and some of them are creative fusion dishes that show my attempts to compromise to the food here.

I will try to work on it more actively, if you like it, please do tell me, it means a lot :)

牛奶 + 檸檬 不會肚疼! (被騙20年!)

一直以為牛奶 + 檸檬 /橙汁一起喝會令奶變固體然後會拉肚子,還教訓老公不要這樣,後來越來越多食譜教混合兩種東西...終於令我查證....原來是錯的!!

1. 之所以令奶變固體,是因為acid, 但是在胃裡有胃酸奶還是會變固體, 如果bb嘔奶就會見到
2. 有些cheese的做法就是acid + 奶(.e.g.paneer), 酸是讓奶變固體的方法
3. 市面有售檸檬/橘子乳酪
4. 不少食譜使用此混合(e.g. Hollandaise sauce)
5. 丹麥早餐有橙汁 + 牛奶同喝

所以.....放心食吧T_T

怪煮意: 鹹麥皮 熱乳酪

近來病了,什麼都要吃熱的,也是來丹麥後要承認自己是中國人-熱的好!

從小相信,冷東西不好: 對經期不好,對腸胃不好,血液循環又不好....可是丹麥沒有這個概念, 之前來交流時kitchenmate見到我喝暖水,熱奶不禁露出驚訝又厭惡又有點可惜的眼神: 冷的多好!熱奶好難喝....我不明白,外面零下,為甚麼要喝冷的?可能是丹麥人"扮夏天"的行為之一吧,哈哈. 然後我把感冒的中醫飲食介紹給老公, 他也同意喝冷飲更容易咳,所以說應該不只人種的問題吧?

搬家後病了, 更不想喝冷,但這裡賣的東西有限,所以要認真想想
麥皮跟乳酪都是非常有營養而且對腸胃好的東西, 但我早上不能吃甜喝冷,就變成了鹹麥皮 熱乳酪 了!

熱乳酪
我在網絡查了很久,原來熱乳酪是日本流行的減肥方法,還有乳酪常被用來煮食,所以熱並沒問題, 只是很多人接受不到. 要注意的是不要太熱不然益菌會死掉!
我的食譜只是這樣,不覺得噁心不妨試試:

Strawberry yogurt半碗, 微薄爐30秒

鹹麥皮
reserach 後發現, 很多鹹麥皮食譜是媽媽為孩子設計的,有些孩子只不了牛奶,有些不想孩子吃太甜...我也是媽媽介紹的:)

食譜(一種或多種配搭):
1)　麥皮 + 奶 + 玉米
2)　麥皮 + 奶 + 鹹牛肉／免治
3)　麥皮 + 奶 + 番茄 + 蛋
4)　麥皮 + 奶 + 蘑菇
5)　麥皮 + 奶 +雞肉+玉米