MASTER THE TRADITIONAL DANISH FRIKADELLE

Do you want to experience Danish food culture?

In this class you will learn to master the frikadelle when we meet up in the kitchen to make the traditional pork meat frikadelle combined with some tasty salads, crispy vegetables, a loved and traditional summer edition combo with new potatoes and for dessert a traditional, delicious granny style lemony bite. After cooking we will sit down and enjoy the meal and the company.
It is going to be absolute hygge.

What is a frikadelle?

It is the crispy, juicy ball of pork meat Danes eat for dinner, lunch, in a sandwich, on bread - it is convenient because it goes with just about everything. The traditional frikadeller (plural) or in slang "deller" or "dunser" is always made of minced pork meat or in some homes with a mix of pork and veal. The added ingredients may vary a little, because some families have their own traditions but the usual basics are: eggs, milk, flour, onions (and/or onion powder), salt and pepper.

So likeable

Join me in the kitchen at Maltfabrikken to learn the secrets to master a really tasty, juicy and likeable frikadelle. Kids love them, adults love them.... we all love and eat them all year round and they often end up in the lunch box on a piece of rye bread (rugbrød) if we have leftovers from dinner. The frikadelle is truly an important part of Danish food culture and very likeable.

The sort-of-frikadeller
We may have different versions of a frikadelle such as the chicken frikadelle or kyllinge-deller in slang / chicken-deller or a vegan version called vega-deller but these versions would never just be called frikadeller. Only the pork meat version qualifies as a frikadelle.

Please note that the frikadelle is not a meatball - Danes are very particular about that.

About sanseliv
My name is Charlotte and I love to cook with others. Food culture has always been an interesting area to explore on my journeys to different parts of the world. Especially diving into food cultures with locals and get to know the secrets of the everyday authentic meals.

I was raised in a commune where chldren and adults entered in a kitchen duty rotation. We had to cook once a week. Supervised by adults we learned to make shopping lists, cook dinner, wash the dishes, set the table and so on. Before getting into a tech career with websites and photography, I went to cooking school and had a couple of weeks training at Birmingham College of Food as part of curriculum. After that I worked in an industrial kitchen cooking healthy and fresh meals for approximately 200 older citizens at the local nursing home.

THE TRADITIONAL FRIKADELLE SANDWICH

Do you want to experience Danish food culture?

In this class you will learn to master the frikadelle when we meet up in the kitchen to make the traditional pork meat frikadelle sandwich with delicious homemade ingredients and pickles to juice it up a little and make it street food style. This is not a rye bread sandwich but an actual bun / burger version similar to the frikadelle sandwich you can buy at some sandwich shops and supermarkets. After cooking we will join eachother at the table to eat the food.
It is going to be absolute hygge.

The pork meat frikadelle

The traditional frikadeller (plural) or in slang "deller" or "dunser" is always made of minced pork meat or in some families a mix of pork and veal. The added ingredients may vary a little, because some families have their own traditions. The usual basics are however: eggs, milk, flour, onions (and/or onion powder), salt and pepper.

So likeable

Join me in Spiren at Maltfabrikken to learn the secrets to master a really tasty, juicy and likeable frikadelle. Kids love them, adults love them.... we all love and eat them all year round and they often end up in the lunch box on a piece of rye bread (rugbrød) if we have leftovers from dinner. The frikadelle is truly an important part of Danish food culture and very likeable.

The sort-of-frikadeller
We may have different versions of a frikadelle such as the chicken frikadelle or kyllinge-deller in slang / chicken-deller or a vegan version called vega-deller but these versions would never just be called frikadeller. Only the pork meat version qualifies as a frikadelle.

Please note that the frikadelle is not a meatball! Danes are very particular about that.

Hit the buy ticket to get to the godjurs website and save your spot on this cooking class.

This class is in English.

About sanseliv
My name is Charlotte and I love being in the kithcen with others. Food culture has always been an interesting area to explore on my journeys to different parts of the world. Especially diving into food cultures with locals and get to know the secrets of the everyday authentic meals.

I was raised in a commune where chldren and adults entered in a kitchen duty rotation. We had to cook once a week. Supervised by adults we learned to make shopping lists, cook dinner, wash the dishes, set the table and so on. Before getting into a tech career with websites and photography, I went to cooking school and had a couple of weeks training at Birmingham College of Food as part of curriculum. After that I worked in an industrial kitchen cooking healthy and fresh meals for approximately 200 older citizens at the local nursing home.