This is the tour I will take you on on this Virtual Culinary Tour of Scandinavia and the Baltics:
If you want to travel with me as your tour guide, join the departure on June 6th!
If you want to take the tour, but don’t have 20 days available, you can join only the first or second part of the tour:
-But Expat offer many other wonderful tours, here’s a few of my favorites:
If you do decide to travel with us next year, remember:
Return Travellers get 10% discount!
You only have to pay a deposit now, to reserve your seat!
Make sure you write “Referred by Inga” in the comments field! I really appreciate the support!
In this video I will teach you how to make Frikadeller. Here is the recipe:
20-25 large frikadeller:
500 g pork mince
500 g chicken mince (or veal if you can get it)
10-15 g salt (releases protein in the meat which allows it to absorb fluids better)
500 g onion – finely chopped (or grated)
2 large eggs
400 ml milk (milk can be replaced by water, especially sparkling, if you’re lactose intolerant)
1.5 tsp baking powder
3 tblsp fine flour
3 tblsp potato flour (flour can be replaced by oats, if you prefer)
1 tsp Nutmeg
1 tsp Allspice
3-4 tsp Black pepper – or just “lots”!
Butter to fry.
Mix minced meat and salt, let rest for 30 minutes.
Add the dry ingredients, then gradually add the milk and eggs, until the mince reaches the desired texture. Should be wet, just firm enough that you can shape rough patties with a spoon. See video for details.
Let the mix rest for at least 1 hour!
Fry in butter (can add a bit of oil too, but don’t omit the butter, and do NOT replace with margarine or any low fat-versions!!! I will hunt you down and give you a proper scolding if you do!), on medium heat, for approximately 5-7 minutes on each side. They should have a golden surface and be cooked through.
Serve with potatoes and creamy cabbage or carrots.
Common mistakes:
1. Not enough butter, or using only oil when frying. This is not diet food, be generous!
2. Give the frikadellers some space in the pan, or they might boil instead of frying, which makes them tough and just not very nice
3. Too much or too little salt! Start low and add more, but always do a test batch. 5-7.5 gr per 500gr minced meat should be perfect, unless you use weird fashion-salt.
4. Don’t overwork the mince!
5. Rest the mix before frying! 30 minutes after mixing the meat and salt, plus minimum 1 hour after adding the remaining ingredients.
6. Don’t use all pork mince, should be a mix (pork and veal is traditional, pork and chicken works well too), and fat content should be 10-12%. Any less, and they will come out a bit dry.
Enjoy!!!
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