Rodkaal - Red cabagge - Recipe from Denmark

 “Rodkaal” literally means red cabbage, and it is a typical recipe from Denmark. It is the most common way this vegetable is prepared, usually served as a side dish with meat, just like the caramelized potatoes from last week. Both are very typical on Christmas meals.

Ingredients:

- 1 Red cabagge.

- 180 ml Apple cider vinegar.

- 400 ml water.

- 1 teaspoon Salt.

- 120 grams brown sugar.

- Some pepper.

- Red current jam.

Method:

1- Cut the red cabbage in half and remove the white core.

2- Cut the red cabagge into strips.

3- Put the red cabbage in a pot, add the apple cider vinegar, salt, water, sugar, and pepper. Stir well and put a lid on, leaving a small gap for the steam to escape.

Let it cook for 2 hours over medium-low heat.

4- Now it is time to add the red currant jam, stir well, and let it cook for 30 minutes over medium-low heat.

5- Boil some jars in water for one hour to sterilize them.

6- Put the red cabbage into jars, filling them almost to the top, and top them up with the cooking liquid it has released. Once it has cooled, you can store it like any preserve and consume it gradually as a side dish for any meals you like.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Denmark

Caramelized potatoes - Danish recipe

Caramelized potatoes, or Brunede kartofler, are a very popular side dish in Denmark, especially in Christmas meals, where they are served with meatballs or roasted duck or pork.
They are very easy to prepare and have a wonderfully pleasant flavor with a light sweetness. However, since they need to rest overnight, you should start cooking them the day before.

Ingredients:

- 500 grams  small potatoes for garnish.

- 50 grams sugar.

- 25 grams butter.

- Salt.

Method:

1- Wash the potatoes well and put them in salted water to boil for 50 minutes; since they are small, there’s no need to poke them.

2- Let them cool, then peel the potatoes. Cover with plastic wrap and let them rest in the fridge overnight so they can release their moisture.

3- Add sugar to a pan and place it over medium heat until it melts. Then add the butter, and once it has melted, add the potatoes. Stir continuously so the sugar gradually coats potatoes' surface, about 5–6 minutes, until they look like this:

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Denmark

Vatican City

Recipes from Vatican City that I cooked:

  Fetuccini alla papalina

Photo: De <a href="//commons.wikimedia.org/wiki/User:Tillea" title="User:Tillea">Andreas Tille</a> - <span class="int-own-work" lang="es">Trabajo propio</span>, CC BY-SA 4.0, Enlace

Map:De <a href="//commons.wikimedia.org/wiki/User:Elevatorrailfan" title="User:Elevatorrailfan">Elevatorrailfan</a> - Esta <a href="https://es.wikipedia.org/wiki/imagen_vectorial" class="extiw" title="es:imagen vectorial">imagen vectorial</a> incluye elementos que han sido tomados o adaptados de esta:, CC BY-SA 4.0, Enlace

Croatia

 

Recipes from Croatia that I cooked:

- Blitva  (Acelgas con Patatas)

- Cevapi (Kebab croata)

- Paprenjaci  (galletas especiadas)

Croatia

Photo: De Orlovic - self-made, better version than , CC BY-SA 3.0, Enlace

Map: De {{Atoine85}} - Trabajo propio, CC BY-SA 3.0, Enl

Bandera:
De Nightstallion, Elephantus, Neoneo13, Denelson83, Rainman, R-41, Minestrone, Lupo, Zscout370,MaGa (based on Decision of the Parliament) - http://www.sabor.hr/Default.aspx?sec=4317, Dominio público, Enlace

Cádiz

 

Por TUBS - Este mapa incluye elementos que han sido tomados o adaptados de esta:, CC BY-SA 3.0, Enlace

Recipes from Cádiz that I cooked: (Click on the image to go to the recipe)

Chickpeas with Prawns

Carne al toro

Pan de Cádiz

Bandera: De Ulaidh - Trabajo propio, CC BY-SA 4.0, Enlace

Pan de Cádiz recipe of the dessert

The origin of Pan de Cádiz is uncertain.

According to legend, back in the 19th century during the Peninsular War, the French laid siege to the lands of Cádiz, exerting pressure and control over the population and preventing supplies and food from entering the city.

The wheat shortage led people to use one of the ingredients that was abundant at the time—almonds—to make bread. It is said that at the Customs Palace there was a large shipment of almonds destined for export, but they couldn’t ship it out. So the people of Cádiz decided to make a bread based on almonds, a kind of marzipan.

This legend is rather questionable, since it’s unlikely anyone would use a more expensive ingredient than wheat to bake bread.

Others attribute the origin of this dessert to the pastry chef Antonio Valls Garrido, a 19th-century resident of Cádiz. He created the bread in the shape of a chest so that sweet treasures—candied fruits, egg yolk paste, angel hair squash, or sweet potato cream—could be stored inside.

Today it is a widely enjoyed dessert throughout Spain during the Christmas season.

Fillings for Pan de Cádiz vary greatly, although the most traditional are candied egg yolk and candied sweet potato. The version I’m sharing has yolk marzipan and toasted almond marzipan.

Ingredients for the wrapping marzipan:

- 250 g raw ground Marcona almonds.

- 250 g powdered sugar.

- 1 egg white.

- 1 wafer.

Ingredients for the filling:

first filling (egg yolk)

- 150 g raw ground Marcona almonds.

- 150 g powdered sugar.

- as many egg yolks as needed to make a homogeneous dough.

second filling (toasted almond)

- 150 g toasted ground Marcona almonds.

- 150 g powdered sugar.

- 1/2 Egg white

Method:

1- To make the marzipan base, separate one egg white from its yolk and place it in a bowl.

2- Add raw ground Marcona almonds and sifted powdered sugar to prevent lumps. Mix well until you form a compact dough like the one you see in the photo; just mix, there’s no need to knead.

3- Cover with plastic wrap and let it rest for 2 hours while you prepare the rest of the recipe.

4- In another bowl, prepare the second filling by mixing the ground toasted Marcona almonds with the egg white until well combined.

5- For the first filling, in another bowl mix the raw ground Marcona almonds, the egg yolk, and sifted powdered sugar. Mix well until a dough forms.

6- Divide the marzipan dough into three portions.Weigh them so that one portion is 25% larger than the others; this will be the piece used to wrap the loaf.

7- Place a wafer on the base. On top of it, lay one of the three pieces of marzipan dough rolled out with a rolling pin to about 0.5 cm thickness. Spread the toasted almond filling over this marzipan layer.

8- With the other small piece of marzipan dough, roll out another 0.5 cm-thick sheet and place the yolk filling on top.

9- With the remaining piece of marzipan dough, roll out a large sheet that will serve to wrap the entire loaf.

10- Using a knife, make diagonal slashes and brush the entire surface with beaten egg.

This step helps give the pan de Cádiz a golden, glossy finish and ensures an even bake.

11- Bake in the oven at 200 °C (top heat only) for 10 minutes, or until the surface is nicely golden brown.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Bandera: De Ulaidh - Trabajo propio, CC BY-SA 4.0, Enlace