Big Prayer Day? Time for big rolls!

With Easter behind us, we are counting down to the strangest day on the Danish religious calendar. This Friday, 22 April, is Stor Bededag. ’Big Prayer Day’! Those crazy Danes decided back in 1686 that there were just too many religious holidays during the year. So they lumped the minor ones together, four weeks after Easter and – voilà – Stor Bededag was born. It’s an official holiday so Denmark will be ‘closed’ on Friday, and the kids are off school. It’s time to get out in the garden, work on a DIY project, make a trip to Tivoli Gardens or just chill at home. And eat big rolls! (More on that later in this post.) But many Danes will make a day trip to Sweden or Germany, where it’s business as usual and cash registers will be working overtime.

Big Prayer Day was traditionally a time to fast and pray.  And, though I’ve yet to meet a Dane who willingly goes to church (apart – selvfølgelig – from christenings and weddings), a lot of Danes will be attending church this Friday.  Not for regular church services but for confirmation ceremonies. Which was actually the case for us last year, when it was our son’s turn to go through this very traditional Danish rite of passage…

bededag

 

Want to know more about Danish confirmation and the traditional “Blue Monday” that follows it?  Then go read my post “When Blue Monday isn’t New Order!”

But the biggest tradition associated with Stor Bededag is eating hveder on Thursday night.  What are hveder?  Large, fluffy, pale, basic white bread rolls which you halve, toast and butter.  You’ll find them on sale at the bakers but be warned that – despite their modest ingredients – they don’t come cheap!

I gave up queuing for them at the bakers years ago and just buy the ready-made ones from the supermarket.  Best enjoyed warm with a nice cuppa!

After you’ve had your hveder, you’re supposed to go for a stroll around the city ramparts at Kastellet (Copenhagen Citadel).  You don’t live near Kastellet?  Well, sit back, relax and enjoy Denmark’s finest rock band, Magtens Korridorer singing about a picnic at the Citadel…  (If the guy pretending to sing in the video looks familiar, it’s Nicholas Bro, an actor who was in the The Killing (II) and Borgen. Oh! And let’s not forget the third season of Broen/Bron/The Bridge 😉

And me? I’m praying for some warmer weather. It has been exceptionally chilly (not to mention wet and windy) so far this spring, so we’re still waiting for everything to start blooming.

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God Stor Bededag!

Diane :)

By Diane • April 19, 2016
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Getting ready for Easter

If you live here in Denmark you’ll have noticed that the Danes are getting ready for Easter. They celebrate in big style, and the country will basically shut down tonight, Wednesday.  Despite being very low-key about religion, most of Denmark will be closed Maundy Thursday, Good Friday, Easter Sunday and Easter Monday.  So although you may find the occasional food store open, schools are closed, as are council offices and most businesses. Plus libraries and post offices (don’t expect to receive mail or parcels).  Museums, your local swimming pool and fitness club may have special opening hours. Buses and trains may be running on ‘holiday’ schedules. Check before you head out!  😉

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Today – Wednesday – is the biggest shopping day of the year aside from the last shopping days before Christmas.  Pretty amazing when you consider that people are only buying food and drink – not a Christmas gift in sight!  If you forget to stock up, you’ll need to hop over the Sound to Sweden (they’re open for business as usual on Thursday). Or prepare to run the gauntlet on Saturday.

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And what do the Danes actually do on all these holy holidays? Well, they don’t really head for church – they save that for Christmas. No, Easter is the time to eat, drink and be merry with family or friends. To get out in the garden. And get the garden furniture out (if you didn’t do it when spring officially started in Denmark on 1 March). Do some DIY. Get busy down at the allotment or open up your summer house and hope for fantastic spring weather! Here’s my DS16, many years ago, at our Swedish cabin, about to dig into some Easter chocolate…

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Me?  I’ll be doing a mixture of the above: a bit of gardening, an Easter egg hunt and friends coming to stay. Lots of eating and drinking. So I’m already stocked up with the Danish Easter essentials. And what do the Danes eat? Lamb selvfølgelig. Lots of påskebryg (Easter beer) and snaps. And the ubiquitous array of foods that you will see at Danish lunches (see my Christmas Advent Calendar post). Rejer (prawns), sild (herring), varm leverpostej (hot liverpâté), various meats like flæskesteg (roast pork) and rullepølse (rolled pork). One of my own faves is tarteletter (tart cases filled with a mixture of chicken and asparagus).  Look here for more about them.

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Get them while they’re hot!

There’ll be lots of cheese. Dainty biscuits and chocolates/chocolate eggs. Or you might want to serve this yummy Danish mazarinkage (marcipan cake).  Takes only 5 minutes to put together if you have a kitchen mixer! My recipe is here.

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And now? Let us pray. And hope the Danish weather gods are with us!

Skål! God Påske!

And if you are bored over Easter, then why not enjoy a good book. My cozy crime novel, set in Denmark, is finally here! “Death Comes to Strandvig” is now available on amazon – for less than the price of a cup of coffee! Links here to the international store and the UK store. Set in a small Danish town, there is plenty of hygge, a lot of winterbathing, traditional Danish food, iconic Scandinavian design, terrible jokes, a little romance and – selvfølgelig – a dead body! 😉

book cover goodreads

I hope you enjoy it!

Diane  :)

By Diane • March 23, 2016
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Easter is coming…send a secret letter!

Fastelavn has been and gone. The snow has been and gone (with the occasional flurry to keep us guessing). So what’s next on the Danish calendar? Easter beer and eggs!

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The kids will be on Easter break from next Friday – woo hoo – no more pesky packed lunches until they restart on Tuesday 29 March :-)

But you can’t have Easter in Denmark without – selvfølgelig –  a traditional Danish Easter craft. Today we’re making a gækkebrev – a secret snowdrop letter!  For which we’ll need a vintergæk (snowdrop). My garden is currently full of them. Splendid!

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If you don’t have a snowdrop, you may need to improvise. Draw one?  Now, did you know that gækkebreve are a purely Danish tradition?  I thought it was a Scandinavian thing.  But no.  It’s a crazy Dane thing.  And right now, as I type, little kids all over Denmark are sitting at home (or nursery, school, the museum or local library) cutting holes in paper and drawing lots of dots.  All in the hope of getting a chocolate Easter egg!  More on the logistics of that later in the post…  First up, let’s get making one! :)

You’ll need:

  • white and coloured paper
  • glue or a gluestick
  • a pair of scissors
  • a snowdrop

Choose a coloured piece of paper for your paper ‘doily’. Fold it in half, then in half again.  Draw a rough shape and cut out.  If you’ve never done this kind of thing before, keep it simple!  The Danes are world-famous for their intricate papercutting.  Hans Christian Andersen (you know, the one who wrote “The Ugly Duckling”, “The Little Match Girl”, “The Princess and the Pea”, “The Emperor’s New Clothes”, “Thumbelina” etc, etc, etc…) was also an expert at papercutting.  I’ve only lived here for 18 years, so I’m still learning…

Open up up the paper and you should have something that looks like this.

Stick it on to a plain white piece of paper. I used a gluestick.  And it’s fine if it isn’tperfectly stuck down all over – it just gives it an even better 3d effect ;)

Then you’re ready to write a little poem on it.

Henne bag ved havens hæk, fandt jeg denne vintergæk.
Hej, min hvide lille ven, nu er turen din igen.
Du skal gå til min ven, hviske så kan kan forstå,
han må gætte prikke små, for et påskeæg at få!

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But if your family and friends aren’t Danish, you’ll probably want one in English, right? Try this one for size:

Snowdrop, snowdrop, snowdrop fine,
Omen true of hope divine,
From the heart of winter bring
Thy delightful hope of spring.
Guess my name I humbly beg.
Your reward: An Easter-Egg.
Let these puzzling dots proclaim
Every letter in my name

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Now listen carefully.  [I shall say this only once…]  At the bottom of the gækkebrev,DON’T sign your name.  You draw a large dot for every letter of your name.  So my name, Diane, would be  . . . . .    If the person who receives the letter guesses who it comes from, you have to give them an Easter egg.  But if they can’t guess, they have to give you an Easter egg.  So disguise your handwriting and be creative!  I usually put in three dots for M.U.M.!  ;)

The final touch is to pick a snowdrop from your garden – just draw one if need be – add it to the letter and send to a friend or loved one.   And keep your fingers crossed that theydon’t guess who it’s from…

God Påske!  Happy ……!

Diane :)

By Diane • March 10, 2016
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Fastelavn is coming…time to branch out?

On Tuesday I told you about Fastelavn (Danish Carnival), Fastelavnsboller (Danish Carnival buns) and how to bake your own. Today we have another carnival essential…the Fastelavnsris! (The history behind it is here.) Now you can – selvfølgelig – buy these readymade in Danish sweet shops and supermarkets. But they’re generally overpriced for what you actually get…

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Because when you take it out of the plastic packaging, um, it’s pretty disappointing – a few branches and a few sweets. So why not make your own?

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First you’ll need some bare branches. You can actually buy them at supermarkets…but at kr.20 a pop, that’s another expense too far [said the canny Scot]. So make do with some from your garden. Or beg, steal, borrow them from a neighbour… Secure the branches at the bottom with tape, an elastic (hair)band, wire or ribbon.

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Tie on lots (and lots and lots) of little packets of slik (sweets). The more the merrier! On a side note: If you have nursery kids, they’ll often receive a Fastelavnsris as a gift. Hats off to the ‘my-word-you-need-the-patience-of-a-saint-to-make-these-for-50-children’ nursery staff at this time of year! 😉

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Cut out a few shapes from coloured card and stick on. Traditional shapes are cats (remember those live cats that used to be put inside the barrels…), barrels and masks. Go mad with glue sticks and sequins… The branches should be looking quite colourful now. Add a few coloured feathers if you have them. And streamers. Whatever you have on hand and takes your fancy.

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Værsgo‘! All ready to display. (You can stick it in a vase or hang it upside down.) Or go ahead and thrash surprise a small child with it this Sunday…

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Happy Fastelavn!

Diane :-)

By Diane • February 4, 2016
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Fastelavn (Danish Carnival) is fast approaching!

If you’ve walked past the window of a Danish baker’s shop recently, then you’ll already know that Fastelavn is fast approaching…

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Because the first fastelavnsboller made their appearance just as soon as Christmas was over and the New Year got underway! ;)  This year it will be celebrated on Sunday (7 February 2016).

So what’s fastelavn?  Danish carnival.  Nothing to do with the one in Rio.  I mean, honestly, would you want to dance around the cobbled streets, half-naked, peely-wally white, often in sub-zero temperatures? I think not. (Said the winter bather…)  If you want the whole historical background of the Danish festival, I suggest you go google or take a peek at Wikipedia.

Here’s what I think you need to know:

It’s celebrated seven weeks before Easter Sunday (anytime from the beginning of February til late March). For small kids, it’s the highlight of the year (aside from Christmas) – it’s basically the Danish equivalent of Halloween. Kids wear fancy dress (which, for the under 6s, is invariably a superhero or something pink and princessy).

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The kids make (or buy or receive) a fastelavnsris. Don’t despair if you don’t know what that is because I’ll be showing you how to make one of those in my next post!

You eat special fastelavnsboller! Lots of them!

There are tons of parties where the kids get a chance to slåkatten af tønden (literally ‘hit the cat out of the barrel’). Schools and kindergartens devote a whole day to the celebrations. And if your child goes to scouts or football practice, there will also be a party organised there. Not to mention events organised by public libraries, museums, local businesses and supermarkets… A tønde (large barrel, similar to a piñata) is filled with sweets and fruit. Much more politically correct than filling it with live cats, as they used to do up until the early 1800s! The barrel is then strung up and the kids take it in turns to whack it with a bat.

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The boy or girl who knocks out the bottom of the barrel is crowned as Kattedronningen (the Queen of the Cats). The person who smashes the very last piece of the barrel is crowned Kattekongen (the King of the Cats). A huge honour. You get to wear a little golden crown for your efforts. And be the envy of your friends for years afterwards.

But I digress!  Let’s get back to those buns!  We made our own fastelavnsboller last year. Check out these homemade beauties! Ready to have a go?


We based ours on Arla’s recipe. You’ll need:

  • an 8g sachet of dry yeast (or 50g pack of fresh yeast)
  • 100mls or 1 decilitre milk
  • 125g butter or Kærgården
  • 1 egg
  • 4 tablespoons of sugar
  • about 375g of plain flour (hvedemel) – about 625mls or 6¼ deciltres.

 

Mix everything together in a large bowl.  It’s easiest to use a mixer (dough hook) but you can do it by hand if you want the upper arm exercise.  When it all comes together, cover with a clean tea towel and leave to rise for about 45 mins.

Meanwhile prepare the filling:

  • 1 egg
  • 2 tablespoons sugar
  • 200mls or 2 decilitres milk
  • 1½ tablespoons of flour
  • a tablespoon of vanilla sugar

 

Put everything into a little saucepan and whisk over a high heat until the mixture comes to the boil.  Turn down the heat, keep whisking for about 5 minutes then remove from the heat and leave to cool.

When you’re bun dough is ready, roll it out on to a floured worktop and try and get it into a large rectangle.  You are aiming to cut out around 12 squares, but don’t get too perfectionist…

Bake in a preheated oven at 225c (450f) for about 10 minutes.  Keep an eye on them, you don’t want them to get too dark.  Remove from the oven and cool before topping them with some icing or a dusting of icing sugar. Though if you want to top them with a piece of pålægschokolade (piece of thin breakfast chocolate), do it while they’re still hot!

When you’re ready to eat the fastelavnsboller, cut them horizontally and put in a (very l-a-r-g-e) dollop of whipped cream…

 

Velbekomme!

And remember to check back here later this week when I’ll be showing you how to make the other Danish Carnival essential – the Fastelavnsris!

Diane :-)

By Diane • February 2, 2016
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Here comes 2016 – jump!

We’re now recovered from the 24 Days of Danish Christmas (if you missed that, you can start here with 1 December) and yesterday afternoon I looked out my DDH’s (Dear Danish Husband’s) black tie outfit.  And safety glasses.  And he came home from shopping with several bags of explosives…  Is my DDH the Danish equivalent of James Bond? 8-)  Nope, it’s because tonight we will be celebrating Nytår (New Year).  Which, in Denmark, is serious business.  While Christmas is spent with family, New Year’s Eve is normally spent with friends. Though there are organised parties in bars and clubs, most Danes celebrate at someone’s house.

Let’s start with the basics.  The celebrations start at 6 o’clock.  Sharp.  So make absolutely sure you are at the party venue about 15 minutes before, so you have time to change out of your ‘outside’ shoes, take off your coat, scarf and gloves, and put down your (humungous) bag of fireworks (not forgetting the all-important safety glasses for every member of your party). And what’s so important about 6 o’clock?  Well, that’s when the Danish Queen “Daisy”‘ makes her speech, live, on the telly. Two minutes to six – eeeeeek – everyone stand to atten-SHUN! :D

It’s tradition to watch and listen. Whilst standing up (only the elderly and small tots are exempt) and enjoying a cocktail or glass of bubbly. Now, when you get tired of standing up in your party heels, and start to wonder “when will this ever end?”, just listen out for a mention of those at sea.  Or the Danish armed forces. Or Greenland. You are in the final straight! ;-)

The Queen always finishes with “Gud bevare Danmark!” God Bless Denmark! At which point, the kids and big kids (= dads) are officially allowed to go outside and launch a few fireworks. (But remember to keep those big guns for 12 o’clock!)

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And it’s also the cue for the others (um, that would be the women?!) to go into the kitchen, finish prepping the yummy food, and get the starter on the table. Then the menfolk/kids come back in, everyone eats, the menfolk/kids go out and launch a few more fireworks, the women clear up and prepare the next course and repeat, repeat, REPEAT!!!

Just make sure that – with all the crazy comings and goings, food and wine aplenty – that you don’t lose track of time.

When it’s getting near to 12 o’clock, you need to grab your glass…

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… you need to stop and find a seat. Or a ladder. Or a sofa. Something that is fairly high up off the ground to stand on…

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Switch on the telly or radio and turn it up LOUD. Because the first chimes of the clock from Copenhagen’s rådhus (townhall) are your cue to literally ‘jump’ into the New Year. As you will probably take off your shoes, make sure that tonight you aren’t wearing your holy socks or your stockings! :)

So we jump down, hug and kiss everyone in the room and open (yet more) champagne. And sing along with the choir on the telly…

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…to the traditional songs… Vær Velkommen Herrens År, Det er et Yndigt Land and Kong Kristian stod ved højen Mast  Not a dry eye in the house!

And then it’s time for everyone to muffle up, pile outside (safety glasses on, champagne in hand) for the Grand Finale of fireworks. Even if you do end up looking like Bono!

Remember, safety first! In one of my favourite satire shows Tjek på traditionerne, they have a fun saying of “after lighting fireworks, take one step back for every bottle of wine you have ingested”! Ha! 😉

Where we live, the fireworks usually last for over 30 minutes. But you’ll hear fireworks going off the whole night, into the wee small hours of the morning… And again the next day!

Here’s a snippet from just ‘one’ of our fireworks! You can imagine what it’s like with them going off left, right and centre for an hour or two…

But back to our party!  After the fireworks, you can come back in and warm up with hot coffee and kransekagetop (yummy marcipan cake, baked in rings, layered up and decorated with sparklers, feathers and streamers) before finishing off the champers. Last year, I’ve attempted to bake and build my own kransekagetop…

And – while I’m not quite ready for the Great British Bakeoff or its Danish equivalent Den store Bagedyst – and it was all pretty hairy sticking the dang thing together…

…I was pretty pleased with the end result! (There were Italian visitors present last year, hence the extra flags…)

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But what about the Day After – when we all wake up late on the first of January? Well, that means a day of watching German ski jump on the tv, eating lots of junk food and [sigh] clearing up the aftermath of fireworks from the road and garden… Yes, sir, yes, sir, three bags full!

All that’s left for me to do, dear readers, is thank you for bearing with me. Godt Nytår!  Happy New Year!

See you on the other side. Here’s to 2016! Jump!

Diane :-)

By Diane • December 31, 2015

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24 December 2015

Welcome, once again, to my Danish Christmas Advent Calendar! Every day I’ve been giving you a little peak into how our family celebrates Christmas here in Copenhagen. Do the Danes love Christmas? Um, yes – they even use the word Christmas as a verb… Vi juler! (We are ‘christmasing’!)

And guess what…the Big Day is finally here! :-)

24 December 2015

So what do the Danes typically do today? Like every other day in December, it will be a day of eating and drinking and generally being merry. Many Danes will attend a church service – there are services in the morning or afternoon (no services in the evening because that would clash with dinner) and again on the morning of 25 December. Last year we attempted to go to church but, alas, got there too late. The car park and side streets were full (a sure giveaway) and (if you forgive the Christmas pun) there was literally no room left at the inn! ;-)  Every year the church brings in extra seats for services on 24 December but, alas, it was standing room only…  Which wasn’t really an option for my DSM80 (Dear Scottish Mum, aged 80).  Yep, that old chestnut about those crazy Danes never going to church except for the 24 December is truly alive and well! :)  So instead we came home and watched a church service on the telly. Which was just as hyggelig!

There is no set time for Danish Christmas dinner. Light falls at around 3.30/4pm and the streets are very quiet until around 5.30/6pm when they are suddenly busy with people walking and driving to visit their families. And what’s for dinner? Goose, duck and/or roast pork. Our family always eats duck. Along with prunes and apple, warm pickled red cabbage, caramelised potatoes (cooked in a hot syrup of butter and sugar) and boiled potatoes, gravy and hot salted crisps.

You already know what dessert is…ris à l’amande (my post from 22 December)!

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But who will find the whole almond and win this year’s mandelgave (marcipan pig)?

After dinner everyone dances round the Christmas tree. Very carefully – watch where you put your feet! Lots of pressies under there, you see!

Then you start picking out gifts to open, one by one…

Which generally takes us – with short breaks for drinks and konfekt (homemade sweets) – about 2 hours! Last year we woke up to a beautiful white blanket of snow on the morning of 25 December! No sign of snow this year. The temperature has been incredibly mild. Climate change, anyone?

I do hope you’ve enjoyed reading along. Merry Christmas! See you on the other side. Or on the bathing jetty!

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Diane :)

 

By Diane • December 24, 2015

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23 December 2015

Welcome, once again, to my Danish Christmas Advent Calendar! Every day I’ll be giving you a little peak into how our family celebrates Christmas here in Copenhagen.Do the Danes love Christmas? Um, yes – they even use the word Christmas as a verb… Vi juler! (We are ‘christmasing’!)

So get comfy, put your feet up, grab a cup of something warm, and prepare for an avalanche of hygge!

23 December 2015

One sleep to go, woop woop! Today is Lille Juleaften – 23 December – which is “Little Christmas Eve” here in Denmark.  The last day of school for kids and the last shopping day (tomorrow all the shops in our village will be closed – though, in a pinch, you might be able to find a petrol station/minimarket open). I’ll be putting the rice on to cook for the traditional ris à l’amande dessert so that we are half-prepped for the Big Day tomorrow.

I was late in feeling the Christmas spirit this year. (My Dad died at the end of September, so it is going to be a very different Christmas for us.)  But we had friends over for dinner the other night (always fun watching our kids play hide and seek together!) and it meant we could pretend it was Christmas Eve, exchange some gifts and…

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eat more of all that lovely konfekt that we made!

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This weekend we also had some very yummy julefrokoster (lunches)…rugbrød (ryebread) with all the different toppings.  Here are a few of the things you’ll typically come across:

  • marinerede sild (marinated herring with egg mayo),  karry sild (curried herring) and tomat sild (tomato herring)

  • fiskefileter med remoulade (hot crumbed fish fillets with remoulade sauce)
  • rejer (prawns) and gravad laks (smoked salmon with dill)
  • varmt leverpostej med champignon og bacon (hot liverpâté with mushrooms and bacon)

  • rullepølse med løgringe og sennep (rolled pork with ‘italian salad’ which is basically peas and carrot pieces mixed with mayo)

  • frikadeller (Danish meatballs)
  • ost (cheese)

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Phew, I need a brisk walk after all that. Or perhaps a nap! 😉

One sleep to go. See you tomorrow, when I’ll be opening the door for the last time this Christmas!

Diane :)

By Diane • December 23, 2015

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22 December 2015

Welcome, once again, to my Danish Christmas Advent Calendar! Every day I’ll be giving you a little peak into how our family celebrates Christmas here in Copenhagen. Do the Danes love Christmas? Um, yes – they even use the word Christmas as a verb… Vi juler! (We are ‘christmasing’!)

So get comfy, put your feet up, grab a cup of something warm, and prepare for an avalanche of hygge!

22 December 2015

A few days ago I told you that I had been buying some marcipan pigs which will be our mandelgave–  the prize for finding the whole almond in the pudding at Christmas dinner on 24 December. So today we have the pudding itself – ris à l’amande! :)

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And here comes the recipe!  In my DDH’s family (Dear Danish Husband), they always cook the basic rice pudding on 23 December and finish it off on the 24 December.  Gives it a good taste and – more importantly – it’s nice to get half of the prep done early…  This recipe feeds 8 people – enough for us.  If you only want a small portion, half the quantities…

DAY ONE (23 DECEMBER)

Put 2½dl (250mls) of water and 2½ dl (250mls or 200g) of rice (short-grain, pudding,grødris) in a very large pot, bring to the boil and let it cook for 2 minutes.

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Slowly add 1 litre of milk (sødmælk, wholemilk is best) and bring to the boil, stirring constantly.  When it boils, turn the heat right down, pop a lid on it and let it simmer for about 30 minutes.  Check on it every 10 minutes or so, giving it a good stir.  If you want to do things the old-fashioned way, you can take it off the heat after about 15 minutes and let it continue to cook, wrapped in a duvet on your bed 8)

Leave it to cool in a cool place – preferably overnight.

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DAY TWO (24 DECEMBER)

Give the cold rice pudding a good stir.  Add two large tablespoons of sugar (melis/sukker) and about 4 teaspoons of vanilla sugar (vanilje sukker).  Give it a taste, and check to see that it is sweet enough for you.  Then add 100g of chopped almonds (hakkede mandler).  Give it another good stir.  Beat 4dls (400ml) of whipping cream (piskefløde) until you get soft peaks and stir into the rice pudding.  At this point you’ll want to transfer it into a nice bowl, cover and keep cool until serving time.

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HERE COMES THE SCIENCE BIT!

Just before serving, add one whole, blanched almond (mandel).  Easiest way to remove the skin is to put the almond in a bowl of boiled water, let it sit for a minute, then the skin should squish right off.  A word of warning, sometimes the almonds break up when you remove the skin.  Make sure you have three or four almonds, so you end up with at least one whole one… ;-)  Add to the pudding, give it a good mix and take it to table.  Everyone gets a portion of the cold rice pudding, along with some hot, cherry sauce (kirsebærsauce).  Yum!  And now?  Let the hunt for the whole almond begin!

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Who’s going to win this year?  May the best man win (the marcipan pig)!

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See you tomorrow!

Diane :)

By Diane • December 22, 2015

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21 December 2015

Welcome, once again, to my Danish Christmas Advent Calendar! Every day I’ll be giving you a little peak into how our family celebrates Christmas here in Copenhagen. Do the Danes love Christmas? Um, yes – they even use the word Christmas as a verb… Vi juler! (We are ‘christmasing’!)

So get comfy, put your feet up, grab a cup of something warm, and prepare for an avalanche of hygge!

21 December 2015

Do you have a family activity at Christmas? Ours is a trip to Tivoli and must include, in addition to several rides on Rutschebanen (the park’s oldest and most popular roller coaster) and Dæmonen (‘the Demon’ loop the loop rollercoaster), a nostalgic trip down memory lane on the chair’o’planes! 😉

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Everyone congregrates in front of Nimb to take a picture of the swans.

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How about a king size reindeer?

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This winter has been incredibly mild – I’ve hardly been wearing my woolly hat. At all. But I still remember the days of pushing our son round the Tivoli Christmas market in his buggy, all wrapped up in his ski suit, when it was minus 7c (19.4f) with a bracing windchill and hard snow everywhere – yikes! It may not be ‘Christmassy’ but I will settle for this year’s light rain! (Son is 15 now and daughter is 13.)

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But this year the highlight of our Christmas so far has been…Star Wars VII! I promise no spoilers! But I can tell you that, thankfully, we weren’t the cinemagoers these Storm Troopers were looking for! 😉

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May the force be with us!

See you tomorrow!

Diane :-)

 

 

 

 

By Diane • December 21, 2015

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Diane's Daily Denmark

Diane

Daily Denmark...living with those crazy Danes! Never serious, always informative. A Scot who fell in love with a Dane while working in Luxembourg. Permanently settled in Copenhagen and Mum to two little Vikings. I ♥ Denmark!