Custom Search



Danish Pancakes

On 18 Jul 2005 at 12:44, Kent wrote:

> Hi,
> We recently visited the Danish community in Solvang, CA.  While we
> were there we had breakfast at a Danish restaurant called Paula's
> Pancake House where I ordered Danish Pancakes.  I had never tasted
> anything like these and would like to locate a receipt for them if
> possible so I can make them myself.
> When they were served they came on a large round plate that barely
> held them as they were about 12 - 14 inches in diameter.  They are
> very thin (less than a 1/4 inch).  My wife said they were like crepes.
>  When we ordered we had our choice of fruits (strawberry, Apple or
> blueberry) that were spread over the top of the pancakes.  You could
> also put whipped cream over the fruit.
> I don't know any of the ingredients to help your search.  Sorry
> Appreciate your help
> Kent

Hello Kent,

Below is what I found.


Danish Pancakes - Pandekager
4 large eggs, separated 
4 cups all-purpose flour 
1 teaspoon salt 
1/4 cup sugar 
3/4 cup beer 
2 cups milk 
1 tablespoon melted butter 
Strawberry preserves 

In mixing bowl beat egg white until stiff; set aside. 
In another mixing bowl, beat egg yolks until thick and lemon-colored, 
add flour and mix well. Add beer, milk, salt and butter and beat until 
smooth. Carefully fold in egg whites. 
Pour a little batter in 6-inch greased skillet. Rotate skillet to spread 
batter over surface. 
Brown on both sides. Repeat until all batter is used. Serve hot with 
strawberry preserves. Makes about 18 pancakes.
Easy Danish Pancakes
(Nemme Pandekager)  Denne side p dansk  


125 g white flour
300 ml milk
2 eggs
1/4 tsp salt
30 g oil


Mix the ingredients making sure there are no lumps in the batter. 
Mixing in the oil makes sure the batter is self-greasing so that 
greasing the pan is only necessary when baking the first pancake. 

Bake the pancakes evenly until golden brown on both sides. 
The texture will be dry and tender because no grease in used 
directly on the pan. 

Serve with a spicy rice and meat mix, drizzled with a little cheese, 
or with ice cream, jam or sugar for a lovely dessert. 

Lamb en Croute

On 18 Jul 2005 at 18:29, Andy wrote:

> Where do I start?
> Ok. Well the recipe I'm after was one of those printed by Sainsburys.
> It was on offer on or about September 1995( same time as Lime and
> Marscapone Cheesecake).
> The recipe as I remember was Lamb Encroute.
> I remember you had to buy lamb preferably tunnel boned. I also
> remember stuffing the lamb with pate???? Now I don't remember if it
> had mushrooms or something else in. Much more than this I don't
> remember.
> Hope you can help
> Andy 

Hello Andy,

I cannot find a recipe from Sainsbury's. However, below is another one or two.


Fillet Of Lamb En Croute  
1 servings  

2 Neck fillets of lamb
6 Pancakes; (fairly thick --10cm; diameter)
2 oz Pate; cut into small; pieces
10 oz Chopped mushrooms
Puff pastry
Vegetable oil
2 Eggs; beaten

Roll the pastry into two large squares about 30cm square. In order to fold
the pastry neatly around the lamb fillets, you need to make some
preliminary cuts in it. Place a knife at one corner as if to cut across
diagonally to its opposite but don't. Move the knife 6cm along the edge of
the square and then cut 8cm in on the diagonal angle. Make a similar cut at
the other corner on the same side. This should have made an incomplete
triangle. Repeat this on the opposite side of the square.

Take the fillets of lamb and gently fry them in a little oil to seal them.
Remove them from the heat and set aside to cool a little. Once cooled,
season with salt and pepper.

Brush some beaten egg onto one of the pastry squares and place two of the
pancakes in the middle side by side but slightly overlapping. Spoon some of
the chopped mushrooms and pate onto the pancakes and place a fillet of lamb
on top. Pack some more of the mushrooms and pate around the fillet.

With the fillet of lamb lengthways in front of you, fold one side of the
pastry over the length side and brush with plenty of beaten egg. Fold in
the ends leaving behind flaps where you made your preliminary cuts. Do the
same on the opposite side and you should be left with a triangular flap at
each end of the roll. Brush with more beaten egg, fold the ends over and
make them neat by cutting away any excess pastry if necessary.

Roll over so the folds are on the bottom and reshape a little if necessary.
Brush all over once more with the beaten egg and then make some pricks
along the top to allow steam to escape.

Score diagonals along the top without cutting through the pastry and then
score the other way making criss-crosses.

Place in an oven at 200C for 20-25 minutes.

Serve with new potatoes and French beans.
Loin of lamb en crote with shallot/balsamic

Categories: Meats  Sauces  
Yield: 4 Servings 
2 c Beef stock 
1 1/4 c Balsamic vinegar 
1/2 lb Butter cut into small pieces 
8  Shallots; roasted and finely chopped 
  Salt & Pepper (to taste) 
4  Lamb loins (6 oz each) cleaned 
1 tb Olive oil 
1  Garlic clove 
  Salt and pepper 
2 tb Olive oil 
4  Sheets puff pastry 
2  Red bell peppers, roasted peeled, seeded, and cut into 1/2" strips 
8 oz Feta cheese, crumbled 
1 c Cooked spinach; drained 
1  Egg; beaten with water 
1 tb Water (to beat with egg) 

Roasted Shallot Balsamic Vinegar Sauce Loin Of Lamb En Croute 
For Roasted Shallot Balsamic Vinegar Sauce: In a medium saucepan place 
the beef stock and balsamic vinegar. Heat them on medium high for 10 to 
15 minutes, or until the liquid is reduced to 1/4. While stirring constantly, 
add the butter pieces one at a time, and whisk them in so that they are well
incorporated. Add the roasted shallots, salt and pepper. Set aside while you 
prepare the lamb. Rub the lamb loins with the 1 tablespoon of olive oil and 
garlic clove. Sprinkle them with the salt and the pepper. In a heavy skillet 
place the 2 tablespoons of olive oil and heat it on medium until it is hot. 
Sear the lamb on both sides. Cut the puff pastry sheet so that it is the 
length of the lamb loin and 2-1/2 times as wide. Place the lamb in the center 
of the sheet. Top the lamb with the roasted peppers, feta cheese, and cooked 
spinach. Fold one end of the dough over the lamb. Brush the other side of the 
pastry with the egg wash and then fold it over on top of the other pastry end 
by 2". Cut off the extra dough and reserve it. Crimp the open ends together 
with your fingers. Turn the wrapped lamb over. Make a braid the length of the
lamb with the left-over pastry dough. Brush the top of the dough with the egg 
wash and place the braid on top. Preheat the oven to 425F. Bake the wrapped 
lamb for 12 to 15 minutes, or until the dough is golden brown. Serve the baked 
lamb with the Roasted Shallot Balsamic Vinegar Sauce. 

Watermelon Rind Preserves

On 18 Jul 2005 at 15:28, renee wrote:

> i was in cyprus and had watermelon rind that was made into a sweet
> desert. it was mentioned it takes a long time to prepare.everything
> else on how was a secret. it was white and soft and sweet.  pls help
> me find this recipe it was good. thank you renee

Hello Renee,

The only Cypriot recipe for watermelon rind that I can find is below.


Glyko Karpouzi - Watermelon Preserve

1 kilo watermelon rind, all traces of pink removed and the green skin 
  peeled off. Cut the rind into 2 cm cubes.
800 grams sugar
2 bits of cinnamon bark
1 thin strip of lemon peel
30 ml lemon juice
60 ml honey
125 grams toasted almonds.

Place the rind cubes in a preserving pan and cover with cold water. 
Bring to the boil and simmer for one hour or until the rind is translucent. 

Place 750 ml of water in a pan with sugar, cinnamon, lemon, half the lemon 
juice and the honey. Stir over gentle heat until the sugar dissolves and 
bring to the boil, skim when necessary. Add the drained watermelon rind, 
return to the boil and boil gently for 15 minutes. Remove from the heat, 
cover and leave for 12 hours or overnight.

Return to the boil over medium heat and boil until the syrup thickens when 
tested on a cold saucer. Remove cinnamon and lemon peel.

Add remaining lemon juice and toasted almonds. Boil one minute and then 
ladle into warm sterilized jars. Seal when cold.

Okinawan Donuts

On 18 Jul 2005 at 8:38, tina wrote:

> Hello Phaedrus,
> I discovered your site while trying to find a recipe for these donuts
> I used to make throughout the 70's when I was a kid.  They were a
> simple batter (no unusual ingredients) with nutmeg and were dropped
> into oil and fried as balls.  They were one of my favorite things on
> earth, and now that i have 3 stepsons, I wanted to introduce them to
> this easy and satisfying snack.  To no avail.  My parents have passed
> and I cannot find the recipe on the 'net.  I've tried a google and
> yahoo search.  yahoo had a few exact hits, but none of the recipes
> contained nutmeg so i know they weren't the right one.  I've looked at
> many individual recipe sites, including SOAR.
> I realize I could take a standard donut ball recipe, add nutmeg, and
> experiment, but since you are offering to have a look, i thought I'd
> let you try since it would really be nice to have the original recipe.
> Many thanks for any assistance you can provide,
> Tina

Hi Tina,

Is this it? It doesn't mention nutmeg, but...

Also below are two more non-Internet recipes, but, as you can see, neither of them has nutmeg, either, and none of the recipes that I found on the Internet had nutmeg. I think that the nutmeg was an option that was added to the recipe you had in the seventies. I do not think that authentic Okinawan donuts have nutmeg.


Andagi  (Okinawa  Sugar  Doughnuts)

 Ingredients :
 4 c. flour
 1 1/2 c. sugar
 1 tbsp. baking powder
 1/4 tsp. salt
Wet Ingredients:
 4 eggs (med.)
 1 tsp. vanilla extract
 1 tsp. oil
 1/2 c. evaporated milk
 1/3 c. water

 Preparation :
    Mix dry ingredients and wet ingredients in separate bowls.  Make
 a well in the dry ingredients.  Pour the wet ingredients into the
 well. Mix together, just enough to wet batter.  Heat oil (about 3 or
 4 inches deep) to 375 degrees.  Scoop dough in palm.  Lift and turn
 palm downwards, squeezing dough towards thumb, shaping into a round
 ball.  Move right thumb over index finger and gently drop dough into
 hot oil.  If at first you don't succeed - use spoon.  Makes 45
Okinawan  Doughnuts

 Ingredients :
 3 c. flour
 1 c. sugar
 1 tbsp. baking powder
 Dash of salt

 Preparation :
    Mix dry ingredients.  Heat oil for 20 minutes at medium heat.
 Just before cooking add (mix with hand): 1 c. milk (when oil is
 ready)   Don't mix too much, just until moist.  Then drop in dough
 (by using an ice cream scooper they come out nice and round).  As it
 cooks, it will rise up to the top.
Okinawan  Doughnuts

 Ingredients :
 3 c. flour
 3 tsp. baking powder
 1/4 tsp. salt

 1 c. sugar
 1/3 c. oil
 2 eggs
 3/4 c. milk
 2 tbsp. sesame seed (optional)

 Preparation :
    Sift together:  Mix well, add milk:  Also will need:  Mix dry
 ingredients to egg mixture.  Use small (1 tablespoon) scooper to
 drop into hot oil about 375 degrees until golden brown.  If oil is
 not hot enough it will be oily.  Inside is not cooked means oil is
 too hot.

Jordan Marsh Blueberry Cake

Jordan Marsh's Blueberry Cake    
1 1/2 c. flour
1/2 tsp.  salt
1 c. sugar
1/3 c. milk
1 1/2 c. blueberries, lightly  floured
1 tsp. baking powder
1/2 c. butter
2 eggs
1 tsp.  vanilla
Sift flour, baking powder and salt together.  Cream shortening with sugar 
until fluffy; add eggs and beat well. Add  flour mixture to creamed mixture 
alternately with milk. Mix well. The  longer you beat it, the better it will be. 
Fold in vanilla, floured  berries. Pour into a well greased 8 inch square pan. 
Sprinkle with  granulated sugar. Bake at 350 degrees for 35-40  minutes.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus