BY :- Maharanasaheb.

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INTRODUCTION…..

DENMARK is geographically the smallest and southernmost Nordic country and located in north of scandinavia which is in northern Europe.

DENMARK is located between north sea and Baltic sea.  It provides a bridge between Germany and scandinavia.  DENMARK lies to the north of Germany, southwest of sweden and south of Norway.

Climate:- Denmark has a mild climate with no extremes of heat or cold. The climate here is coastal climate.  In 1971 Denmark became the first country in the world to establish a ministry for the environment.  There is no place in Denmark which is 50kms away from sea.

The average wind force across the year is 7.6 m per second, which helps explain why Denmark is the world’s largest exporter of wind turbines .

Religion:- The Church of Denmark is Lutheran, but
many other religions are represented throughout the country.

DANISH CURRENCY….
THE Danish currency is DANISH KRONE. Kroner banknotes are issued in the following denominations: 50, 100, 200, 500, and 1000 Kroner. 1 Danish krone = 0.15752 U.S. dollars. 1 Danish Krone (DKK) = 7.26242 Indian Rupee ) (INR) .

An over view…
   

The name of Danish flag is Dannebrog, meaning “the flag of Danes”. Copenhegen is the capital of Denmark. Language:- The native tongue is Danish, but English is widely spoken. Population:- Approximately 5.3 million people live in Denmark, making it the most densely populated nation in Northern Europe. Government:-.Denmark is a constitutional monarchy, with Queen Margrethe II as the head of state.

 Sports:- The Danish national sport is football and

Danish players are often to be found in the line-up of great European clubs. Other strong Danish disciplines, for instance at the Olympics, include women’s handball, yachting, rowing, swimming, cycling and badminton.
 Art

and Architecture:- The Danes are world-

famous for applied art and design within a broad spectrum of fashion, furnishing fabrics, furniture, silver-ware, porcelain and jewellery

INTRODUCTION TO DANISH CUISINE……
  

Danish cuisine developed from the Danes need to preserve food. As like scandavian and neighboring countries ,the food is traditionally heavy and rich in fat. The traditional diet contains cereal products,pork,seafood,potatoes,meat,bread,beer and friuts Agriculture plays a large role in Danish cuisine,and is amongst highest fish yields in EUROPE.

DENMARK has always been land in center of International influence.  FRANCE has historically a strong influence on language and culture. It has a influence on the Royal House and also cuisine.  GERMANY’S proximity has also provided a long term influence due to Danish rule on Germany.  IT has a influence from southern European countries as Spain and Italy.

INFLUENCE FROM ABROAD

 American

culture has also influenced Danish cuisine.  Danish cuisine is highly influenced by Asian cuisine,especially cuisine of Thailand.

Danish Breakfast….
 Traditional

breakfast is Buttered Bread, Danish skoereost, with a creamy white cheese, strawberry jam and coffee.  Danish white breads and Danish pastries are eaten during breakfast.  Danes rather like to invite guest to a morgenbord (morning table ) for special occasions.

Danish Lunch (Frokost)
 Generally

the lunch is taken by people in their offices.it typically consists of few pieces of smorrebrod.

Palaeg and smorrebrod

 Palaeg

literally means "something laid

on",  Smorrebrod is essentially the base on which the art of the famous Danish open sandwich .  There are many topping that ges on these Smorrebrod. Some traditional examples include : Dyrlagensnatmad:-

Warm rough chopped liverpaste Served on dark rye bread,topped with bacon and sauted mushrooms. Leverpostej Sliced roast beef on rye bread topped with remoulade and decorated with sparkling horse raddish and toasted onions.

Roast Beef

Thin slices of pork served on rye bread topped with red sweet and sour cabbage

Roast Pork (Ribbensteg )

Stjernesk

Translated as Shooting Star . On a base of buttered white bread, •two pieces of fish a piece of steam •ed white fish on one half, a piece •of fried, battered plaice on the •other half. On top is piled a mound of shrimp, which is then •decorated with a dollop of mayo•nnaise , red caviar, and a •lemon slice

Smoked herring.
 National

etiquette prescribes herring first.  Bornholmer is home of smoked herring.
•Denmark is famous for its red deer
Sausages and loving pork sausages. Danes eat pork more than any other • European countries. •The range of smoked sausages is vast – right from the potato and carrot variety to spicy chipolatas and chorizo. . •Fried sausages are eaten most widely from mobile snack bars found virtually on every street with mustard and ketchup.

Danish sausages(Medisterpølse)

Det Kolde Bord……
  

The cold buffet is another Danish phenomenon. It is usually served at lunch time where the fish is served first. Herring is usually served with ice cold aquavit which according to Danish tradition, helps the fish swim down to the stomach . As a second course one will in all likelihood eat warm foods (lune retter) served on rye bread with accompaniments. Some typical warm foods would be:

         

Frikadellar is national dish Of Denmark. Chopped steak patty (Hakkebøf) Danish sausages (Medisterpølse) Pariserbøf med tilbehør Veal medallion (Kalvemedaljon) Liver with sauteed mushrooms and onions Dansk bøf med spejlæg og rugbrød Veal tenderloin (mørbradbøf) with sauteed onions and pickle slices (surt)

Julefrokost The Christmas lunch.
This lunch is served during the holiday season. A special variatation of det kolde bord is presented.
 

This is organised by groups and organisatations anually. The "lunch" may include music and dancing, and usually continues into the very early hours of the morning with plentiful drinking either

Aftensmad (Dinner)
 

The evening meal is called middag, because it used to be eaten in the middle of the day. Dishes such as salad buffets, baked potatoes, barbecues, turkey and ready-toserve chicken dishes (Am infl) The Danes eat mainly mince and cuts for pan-frying and traditional gravy and potato dishes are still very common

Soups……

Asparagus soup

Leek and potato soup

Melbolle

Guleærter

Main dishes (Hovedretter)
 Fish,

seafood,and meat are prominent parts of any traditional Danish dish.

salmon

rødspætte

c0d

shrimp

laks

herring

Traditional Main Course Dishes

Biksemad

Blodpølse

Aeggekage

Roast Pork

The indispensable potato…
 The

potato is almost ubiquitous in Danish cooking.  The potato is considered an essential side dish to every warm meal.  The potato was first introduced into Denmark .  Especially prized are the season's early potatoes, such as those from samso.  Kartoffelsalat is a common potato salad.

 Au

gratin potatoes  Baked potatoes with crème fraiche  Boiled new potatoes  Boiled potatoes smothered in butter with fresh dill or chives  Caramelized browned potatoes (brune kartoffler)  Cold sliced potatoes arranged on buttered rye bread and decorated with mayonnaise and chive  Mashed potatoes covered with a meat stew  Pomfritter (french fries)  Potatosalad (kartoffelsalat)  Potato wedges baked with thyme

Famous Danish smoked cheese

French masterchef, Anthèlme Brillat-Savarin once said “A meal without cheese is like a beautiful woman with only one eye”. True or not, cheese was made to please. Whereas all other Danish cheeses drew on foreign inspiration, this soft smoked cheese is an all-Danish speciality. The cheese is smoked over oat straw, which is cut in a special way to prevent the straws from snapping – this would spoil the smoking. And the cheese is smoked for only about 30 seconds – just enough to impart the distinctive aromatic flavour

Havarti………
 Havarti

- Havarti is semi-soft Danish Cheese named after the experimental farm on which it was first made in the mid 1800's.  . The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidulous  Flavored with garlic, caraway, dill, and jalapeño  A very good source of calcium.

Danish Tilsit…
 Danish

tilsit is one of the most popular of Denmark's semi soft cheese and a great breakfast cheese.  It is made with cow's milk and has a mild, full, and spicy taste.  It is more robust with age. Often flavored with caraway seed and peppercorns,Tilsit is a superb complement to hearty brown/rye breads and dark beers.

“Drink thine mead”
 Denmark

has the 4th largest beer consumption in the world.  Carlsberg beer is one of the finest beers in the world; carrying a robust flavor.  Tuborg is another fine, full flavored beer from Denmark.

Drinks……
 Akvavit

- a clear, high proof spirit made

from potatoes but, unlike vodka, always herbed.  Bitters - Bitter is an alcoholic herbal preparation with a bitter flavor,the most popular bitter is "Gammel Dansk" (translated, Old Danish).

 Gløgg

- hot punch made with red wine, brandy and sherry with raisins and almonds. Traditional around Christmas.

 Mead

- Mead is a fermented alcoholic beverage made of honey, water, and yeast.

Danish pastries…….
 In

Denmark as wienerbrød (Vienna bread ).  A Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout the industrialized world.

Kransekage
Kransekage (translated, ringcake) -- an almond cake consisting of increasingly smaller and smaller rings stacked one on top of each other, creating an upside down cone form.  The cake rings are decorated with white icing, and the cake is decorated with red-and-white Danish flags made of paper. On extra special occasions they will cover a bottle of champagne.

Desserts…..
 

Rice pudding (risalamande )- Rice pudding with whipped cream and almonds. Rødgrød med fløde – Traditional Danish dessert pudding made with berries which are stewed with sugar and flour. Apple charlotte(Æblekage)- Stewed apple topped with bread crumbs.

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Thank you…….

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