I heart Danish comfort food! (Part twelve - Burning Love - Brændende Kærlighed)

Dear Readers

There's no turning back! Despite a good fight by the Indian Summer the last couple of weeks, autumn is well and truly here. I'm now wearing my gloves on my morning bike rides because it is so darn ch-ch-chilly! But, hey ho, I'm a seasoned winterbather so I've learned to just suck it up and enjoy the small things...here I am this morning after my skinny dip, with some seaweed in my hair! ;-) (Air temp 8c/46f , sea temp still fairly 'high' at 12c/53f)



But every (soggy, rain-filled) cloud has a silver lining so the onslaught of the autumnal weather means the excuse to turn up the 'hygge' on, get snuggly indoors and enjoy some fantastic Danish comfort food. I can't fathom that I've been blogging here for five years, have written an eleven-part series on comfort food, but have not yet mentioned...Burning Love - Brændende Kærlighed! ;-)

Like most Danish comfort food, it isn't healthy. Nor is it pretty. So you are forewarned!

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Fry up a lot of bacon until it is good and crispy and crunchy. The more, the merrier. I usually buy a whole piece and chop it up myself into little strips.

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Remove the bacon from the pan and fry up a whole lot of onions. I also added a carrot or two (just to get some extra veggies in). Just get the onions nice and soft. You don't want them too brown and you don't want them to get crunchy.

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Next you are going to make up your mashed potato. Now, if you are going the whole hog, you can boil/mash/add butter/salt. But last night I used the cheat's version and went with a packet as we didn't have much time. Did you know that there are several types of mash mix...check the label. Some have extra oils and chemicals added. Others are basically just cooked dehydrated flakes of real potato which you then rehydrate. (A fun fact which I learned in my heydays working at the European Court of Justice in the 1990s...yes, we had a case about the ingredients, and what should be listed as ingredients, in mashed potato! Case C-144/93 Pfanni Werke)

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But, as usual, I digress! Potato, potahto...you decide what kind of mash you want to use! ;-) Put your mash in a large dish, top with the soft onions, pour the crunchy bacon on top of that. You can, selvfølgelig, add some chives or parsley on the top for a green garnish. But as my DS16 (dear son, aged 16), once said when he was about 5 years old, "Mummy, why do you put grass on top of our food?" Ha! :D But I would suggest that you finish off the dish with some freshly ground black pepper and serve it with lots of pickled beetroot...

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Then dig in!

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After that you are free to go lie down on the sofa and hygge to your heart's content...

Have a terrific Tuesday!

Diane :-)

 

 

7 comments:

Lori said...

Diane,this recipe totally had me at "bacon"!! And then mashed potatoes!! Hello,complete party in your mouth,lol.Will definitely be giving this recipe a go this coming weekend. Thanks a bunch for sharing,sending much peace and happiness from Ohio:)Have a fantastic Wednesday.

Diane said...

You're welcome! Make sure you have nothing planned after the Burning Love...we also call it Heart Burn! :D

PETER RANDRUP said...

Diane

Im a 55 year old male living in Smithers, BC Canada. It's always saddened me that my parents never taught their children Danish. There was no Danish community her and they were trying to learn English. Also my oldest rither didn't like them speaking Danish because people would think we were Dutch (not popular at the time).
Atre you fluent in Danish and how hard was the transition when you moved to Denmark - reading Danish signs etc?
Even now very very few Danes in this area. Pronouncing words is difficult. And yes I have eaten Rod grod med flode - not my favorite.

sachin said...

Hello to every one,

nice to see you all very long time .

miss u denmark .

sachin said...

yes Diane you are true.

Zuhi said...

Danish comfort food is amazing. I also like that.

Aase Dunckley said...

How Can ' rødgrød med fløde' not be a favourite Summer pudding? Gently cooking strawberry with rhubarb, thickening with a little cornflour, left to cool, serve with cream poured over it. Heaven !