Tarteletter opskrift – An Easy Tarlet Pastry Base for Savory Tarts For Danish Easter Tarlets

Ingredients

  • 12 tbsp butter
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1 egg, whipped
  • 2 tbsp ice cold water

Kitchen Utensils

  • Muffinpan
                                             See our video tutorial

Instructions
Mix the flour and butter, add salt, 1 whipped egg and 2 tbsp. cold water and knead it briefly.  Leave the dough  in the refrigerator for about 1 hour.

Butter and flour the backside of the muffinpan. Roll out the dough and cut it out in circles to fit the back of the muffinpan.  Prick the dough with a fork and bake at for approx. 20-25 min at 395F.

The tartlets can be kept in an airtight container for approx. 2 weeks or till you are going to use them.

Påske – Kylling og asparges i tarteletter – Chicken and White Asparagus Tarlet For Danish Easter

 Ingredients:

  • 1 jar of asparagus
  • 2 pieces of chicken breast
  • 1 leek, 1 celery stalk, a couple of carrots
  • bayleaf, parsley, thyme, salt, pepper
  • 1/3 cup cream
  • 2 tbsp. butter
  • 1/4 cup flour
  • Chicken stock
  • Tartlets
  • Parsley or chives


 
See our video tutorial

Instructions:

  1. Cover the chicken breasts with water, add the vegetables and bring to a boil. Cook for approx. 1/2 hour.
  2. Slice the cooked chicken  and the asparagus into small pieces.
  3. Melt the butter, add asparagus liquid and keep stirring. Add cream and chicken stock.  Finally add the chicken and asparagus pieces.
  4. Fill the tartlets with the creamed chicken and asparagus and sprinkle with either parsley or chives 
 
 

Skidne Æg “Dirty Eggs” – Eggs in Mustard Sauce for a Danish Easter Lunch

Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch.  However, this Easter dish is a very easy delicious dish and can be served anytime.  We like to have chopped chives or parsley with a slice of rye bread on the side. 

Happy Easter!

Karen Grete

Ingredients

  • 6 eggs (medium size)
  • 6-8 slices of fried bacon 
  • slices of rye bread (rugbrød)

Mustard Sauce

  • 50 g butter
  • 3-4 tablespoons of wheat flour
  • 1 1/2 cup of milk
  • 2-3 tablespoons of mustard
  • 1 tsp salt
  • freshly ground pepper

Garnish

  • fresh cut chives or parsley
Preparation 
There are a couple of steps to do but it is pretty easy and quick to make.
Eggs:  First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs).  The result is the outer layer of the yolk should be slightly firm.  The yolk in the center should be soft.  So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste.  Add your favorite mustard.
Serve: Spread the mustard sauce on a plate.  Slice the eggs in half.  Place the half “smiling” eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´