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Øllebrød
Øllebrød (Danish for "beer bread") is a traditional Danish dish. It is a porridge or thick soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl). These ingredients give it a slightly sour-sweet, caramelly, full taste. It is often eaten for breakfast, a par with oatmeal porridge. It is also regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes. Considered a thrifty dish, it's very rarely served at restaurants, but New Nordic Cuisine restaurants such as Noma and Agern (of chef Claus Meyer) have offered gourmet versions. Traditionally, bread scraps are used for øllebrød so as not to waste any bread that would otherwise get discarded. It's likely to be a very old dish, given that rye bread and beer were a ubiquitous staple. Some claim the recipe originated from monastic living, when monks would dip their bread into hot beer, but this isn't particularly plausible since both that practice and the ingredients would be pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Cuisine
Danish cuisine ( da, det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as '' smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes ''flæskesteg'' (roast pork with crackling) and ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include ''frikadeller'' (meat balls), ''karbonader'' (breaded pork patties) and ''medisterpølse'' (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar * Arroz caldo or aroskaldo – a variant of congee in Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. The dough may be made exclusively with rye flour or contain up to one third whole rye grains. A small amount of wheat flour, sugar or molasses is often added to adjust the taste or because wheat flour is cheaper than rye (contrary to in former times). ''Rugbrød'' was the major staple of most of the population until potatoes became widespread during the late 19th century, and even up to the 1950s, Danes ate much larger amounts of ''rugbrød'' than today. It has been discussed why this bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rugbrød
() is a very common form of rye bread from Denmark. usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. The dough may be made exclusively with rye flour or contain up to one third whole rye grains. A small amount of wheat flour, sugar or molasses is often added to adjust the taste or because wheat flour is cheaper than rye (contrary to in former times). ''Rugbrød'' was the major staple of most of the population until potatoes became widespread during the late 19th century, and even up to the 1950s, Danes ate much larger amounts of ''rugbrød'' than today. It has been discussed why this bre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noma (restaurant)
Noma is a three-Michelin-star restaurant run by chef René Redzepi, and co-founded by Claus Meyer, in Copenhagen, Denmark. The name is a syllabic abbreviation of the two Danish words "" (Nordic) and "" (food). Opened in 2003, the restaurant is known for its focus on foraging, invention and interpretation of New Nordic Cuisine. In 2010, 2011, 2012, and 2014, it was ranked as the Best Restaurant in the World by ''Restaurant'' magazine. In 2021 it won the first spot in the World's 50 Best Restaurants Awards. History Noma's original location was at Strandgade 93, in an old warehouse on the waterfront in the Christianshavn neighbourhood in central Copenhagen. The building is situated by the Greenlandic Trading Square (Danish: Grønlandske Handels Plads), which for 200 years was a centre for trade to and from the Faroe Islands, Finnmark, Iceland, and in particular, Greenland. Dry fish, salted herring, whale oil and skins are among the goods that were stored in and around the warehou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scanian Cuisine " also comes from .
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The term Scanian (, or ) can refer to: * A person born or living in the province of Scania proper (Skåne) * The people and language of the historical provinces of Scania (Terrae Scaniae, Skånelandene (Danish), Skåneland (Swedish) * Scanian dialect, the dialect spoken in Scania * Scanian Law, the law of the historical provinces of Scania The company name "Skanska Skanska AB () is a multinational construction and development company based in Sweden. Skanska is the fifth-largest construction company in the world according to ''Construction Global'' magazine. Notable Skanska projects include renovation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monastery
A monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities or alone (hermits). A monastery generally includes a place reserved for prayer which may be a chapel, church, or temple, and may also serve as an oratory, or in the case of communities anything from a single building housing only one senior and two or three junior monks or nuns, to vast complexes and estates housing tens or hundreds. A monastery complex typically comprises a number of buildings which include a church, dormitory, cloister, refectory, library, balneary and infirmary, and outlying granges. Depending on the location, the monastic order and the occupation of its inhabitants, the complex may also include a wide range of buildings that facilitate self-sufficiency and service to the community. These may include a hospice, a school, and a range of agricultural and manufacturing buildings such as a barn, a fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claus Meyer
Claus Meyer (born 27 December 1963) is a Danish entrepreneur, cook and television host. He is often accredited as the founder of the New Nordic Cuisine philosophy. Projects Claus Meyer has been engaged in a plethora of projects and has been a popular mediator of food culture in both Denmark and internationally for many years. Meyer is often accredited as the sole founder of the New Nordic Cuisine philosophy, but regardless of his obvious and groundbreaking contribution, mediation and writing on the subject, other people have also contributed to the philosophy and materialised it in practice. A total of twelve chefs from the Nordic countries wrote a New Nordic Food Manifesto in 2004 to initiate the movement, based on Claus Meyer's initiative, inspirational draft, and coordination. The New Nordic Cuisine Movement seeks to foster local agriculture, honor the region's agrarian traditions, encourage environmentally friendly production, and establish food with a uniquely Nordic i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
) , song = ( en, "King Christian stood by the lofty mast") , song_type = National and royal anthem , image_map = EU-Denmark.svg , map_caption = , subdivision_type = Sovereign state , subdivision_name = Danish Realm, Kingdom of Denmark , established_title = History of Denmark#Middle ages, Consolidation , established_date = 8th century , established_title2 = Christianization , established_date2 = 965 , established_title3 = , established_date3 = 5 June 1849 , established_title4 = Faroese home rule , established_date4 = 24 March 1948 , established_title5 = European Economic Community, EEC 1973 enlargement of the European Communities, accession , established_date5 = 1 January 1973 , established_title6 = Greenlandic home rule , established_date6 = 1 May 1979 , official_languages = Danish language, Danish , languages_type = Regional languages , languages_sub = yes , languages = German language, GermanGerman is recognised as a protected minority language in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Nordic Cuisine
New Nordic Cuisine ( da, Det nye nordiske køkken, sv, Det nya nordiska köket, no, Det nye nordiske kjøkken, fi, Uusi pohjoismainen keittiö) is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s. New Nordic Cuisine was propelled by, and found inspiration in, ideas and a manifesto written by food activist and entrepreneur Claus Meyer and a number of Scandinavian chefs in 2004 in Copenhagen. New Nordic Cuisine has been used to promote local, natural and seasonal produce as a basis for new dishes both in restaurants and in the home. As a result, a number of restaurants, in particular in Denmark, have introduced local ingredients, some often new to the usual palate, in combination with traditional foods prepared in new ways. One of the greatest chef who help the nordic cuisine its the well know Rene Redzepi,former head chef of Noma restaurant History In November 2004, on the initiative of the Danish chefs R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge. Type of grains The term "porridge" is often used specifically for oat porridge (oatmeal), which is typically eaten for breakfast with salt, sugar, fruit, milk, cream or butter and sometimes other flavourings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as congee, polenta, grits and kasha. Conventional use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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