Brændende Kærlighed (in English Burning Love) is an Old traditional Danish Dish. Perfect to have during Valentine’s Day!
- ½ lb of peeled potatoes
- 3 tablespoons of butter
- 1 white onion, sliced
- chopped chives or parsley
- salt and pepper to taste
- 1/4 lb thick bacon sliced into small pieces
- a cup of milk or cream
- optional: pickled beets and a tossed salad
- Peel the potatoes. Bring the potatoes to the boil in a little water. Let the potatoes cook for about 20-25 min or till soft – without salt.
- Fry bacon in a frying pan and remove it from the pan when it is crisp.
- Fry the sliced onion in the bacon fat until it is crispy and brown.
- Next drain the potatoes after they are cooked. Then mash the potatoes and gradually whip in butter and milk. Whisk until the mashed potatoes is light and airy. Season the mashed potatoes with salt and pepper.
- When you are ready to serve the dish, put the mashed potatoes into the center of the plate. Dip your spoon into the center of the mashed potatoes and make hole in the center. This will look similar to a volcano shape.
- Next mix the crispy bacon and onion together. Then place the bacon onion mix into the center of the mashed potatoes.
- Finally, sprinkle with chopped chives or parsley.
Serve the Burning Love with a side of pickled beets and a healthy fresh green tossed salad.
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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We received a request on Google to make the famous Forloren Hare. It is a classic comfort food and soooo delicious.
What to eat with Danish Meatloaf? Potatoes (kartofler) and brown gravy (sovs) is a must with this dinner. If you make enough Danish meatloaf, it is great as a left over the next day.
- 1 lb minced beef
- 1 lb minced pork( and/or veal)
- 6-8 pcs. sliced bacon
- 1 large onion, minced
- 2 eggs
- garlic minced, optional
- 1/2 tsp. salt, 1/4 tsp. pepper
- 1 cup milk
- 2 tbsp. flour
- 2 tbsp. breadcrumbs
- Meat juices from pan
- 1 bouillon cube (dissolved in potato water)
- 1 tablespoon red currant jelly
- 1/2 cup heavy cream
- 1 bayleaf
- cornstarch dissolved in 1 1/2 cup water
- Mix the meat with the rest of the ingredients in a bowl. Add the milk a little at the time. When the batter is ready, you might want to put it in the fridge for half an hour.
- After half an hour take out the meat and shape it into a loaf in a greased ovenproof pan. Place the bacon diagonally over the meatloaf. Bake it in the oven at 425 degrees for 15 min.
- Add the remaining milk into the dish with the meat, so just under half of the filling is covered. Place it in the oven at 325 degrees for approx. 1/2 hour and make sure the bacon is crisp.
- Approx. 10 minutes before the “hare” is finished pour the milk from the pan into a pot to be used for gravy.
- Pour the milk from the pan into a pot, add 1 bay leaf and the boullion cube dissolved in water.
- When the sauce begins to boil add the heavy cream, the cornstarch dissolved in water, (optionally add gravy colour) and 1 tbsp. red currant jelly. Add more jelly if desired.
- Add salt and pepper
- Stir and let gravy simmer for approx. 5 min.
Slice the meatloaf (hare) at the dinner table and serve with boiled potatoes, peas and carrots. Enjoy!