Thanks for the recipe tips. I have zillions of them because I brought
all my Danish cookbooks with me when I left the country. I have to say
though, that I prefer the recipes for frikkedelllar that are made with
club soda rather than milk. It makes the meat really light!
Cheers
an ex pat

In > Curly Sue wrote:
> On Sun, 28 Sep 2003 17:40:52 GMT, > wrote:
>
>>Carmen,
>>
>>In addition to everything suggested so far, I suggest you try the
>>Danish meat dish called "frikkedellar". It's in the hamburger
>>category and so every day you may not even find it on a restaurant
>>menu, but perhaps in a cafe. It's really good! The sugared Danish
>>boiled potatoes ("brune kartoffler") are also excellent! And as
>>others have said: have some pastries. The very best is to go into any
>>bakery early in the morning and try them. My personal favorite is the
>>"Wienerbrodhorn" pronounced " VEENERBROEDHORN, It's very subtle and
>>light! Good luck! And ex pat of Denmark
>
> The idea of sugared potatoes was unusual so I searched a bit and found
> a recipe he
> http://members.shaw.ca/jliebgott/salads.html
>
> and a recipe for frikkedellar he
> http://members.shaw.ca/jliebgott/meats.html
>
> recipe for Wienerbrod (not -horn)
> http://members.shaw.ca/jliebgott/baked_goods.html
>
> (The homepage pane with links to desserts, vegetables, etc. doesn't
> work with my Netscape but does with MSIE.)
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
>
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