Flæskesteg/ roast pork

Ingredients:
-One roast pork.
-Two big carrots.
- One onion.
- Five dl. Water
- One spoon of salt.

How to cook:
Rub the meat with salt. Place the pork in a roasting dish together with the sliced carrots and the peeled onion, and put it in the oven and roast it for one and a half hour (180C).
It´s a very popular dish in our families।

Teenagers food – Quick sandwich

There is a lot of differents sandwiches, but here is one of them:

Ingredients:

- A bread after own choise.
- Ham
- Cheese
- Bacon
- Salad
- Dressing after own choise.

Procedure:

Roast the bread and put in the salad, ham, cheese, bacon and dressing. Then the sandwich is ready.

How it taste

It tastes really good, like a good mix of all the ingredients. It can be healthy and unhealthy, it depends on wich bread you use.

Pork loin with parsley sauce

Pork loin with parsley sauce is a very common Danish dish. It is difficult to explain how it tastes but many Danes like it

You are going to use:

800-1000g potatoes
600g sliced pork
Salt and pepper

Sauce:

3 ½ - 4dl. Milk
2 tsp. flour
10g butter/ margarine
1 bunch of parsley

Procedure:

The potatoes

1. Peel the potatoes and put them into a pot filled with water. Add 1 tsp. of salt.
2. Let the potatoes cook about 20 min. or till they are tender

Pork loin
3. Fry the pork for about 1min. on each side
4. Turn down the heat and turn the sliced frequently until they are golden and crispy
5. Put them on paper towels for a few minutes.
Parsley sauce
6. Melt the butter in a pot and then add 1dl. of milk while whipping
7. Whip the rest of the milk into the sauce
8. Bring to the boil while you are whipping, then let it simmer for 5 min.
9. Add salt and pepper
10. Wash and cut the parsley and put it into the सॉस

How to Fry a Danish Sausage

g= grams

Ingredients:
500 g. Danish sausage
oil to fry
salt
pepper

Host: Marc Nysted, Stefan Celeste and Simon M Budolfsen Cooking:

Warm the fat on the pan (grill)। Brown the sausage in 1min on both sides। Stick with a fork in the sausages skin, so the sausage doesn’t crack. Put salt and pepper over the sausage. The sausage is done, when it have got 9min on both sides.

Goose.

Ingredienser:
1 goose on 4-5 kg.
250 gr. Prune without stone.
5-6 peeled apple in boats.

Soup to gravy:
25-50 gr. Margarine.
Stuffing from goose.
Hals.
Ends of wings.
1 onion.
1 carrot.
2 stalk celery.
½ l. water.
Salt.

Sauce:
¾ l. gravy from the roast chinking and soups.
3 spsk. Flour.
Colour.

Thaw the goose in refrigde 3-3 1/2 days and nights.
Take the pluck bag and the fat leaf fat out.
Cut the sebaceous glands of the rump, or cut that hero off and use it for the cloud.
Cut the wing tips off.
Dares the bird in and externally with a kitchen roll, and rub it in and externally with salt.
Fill it with prunes and apple boats and sew it to with cotton yarn, or close with meat needles.
Put the goose with the chest downwards on the grid over the roasting pan.
Rose it in the oven on lowest groove at 160 degrees in 4 1/2 -5 hours.
Turn the bird after half of ...