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Recipes with cress

3 recipes that use cress, with photos, step-by-step instructions and cook times. The quickest, Uitsmijter, takes 13 minutes. It is most often cooked with danish rye bread, egg and tomato.

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Rullepølse

Rullepølse is the classic Danish pålæg (sandwich topping): pork belly spread with onion, herbs and allspice, rolled tightly, cured overnight, simmered and then pressed into a neat block that slices paper-thin. On rugbrød with raw onion rings, cress and a cube of meat jelly, it is the pride of a Copenhagen madpakke and the Christmas lunch table. The common mistake is skipping the press: unpressed, the roll stays loose and crumbles when sliced. As the roll has seasoned surfaces inside it, cook it like mince to 71 °C in the centre. Chef's tip: wrap the roll in a clean cloth before tying, so it keeps a perfect round shape while it simmers.

210 minScandinavianMeat
by KrazyBadal 0 views

Æggemad

The Danish madpakke (packed lunch) is a stack of rugbrød slices, each with its own pålæg, and æggemad is the one that shows up in every family's box: dense rye, a smear of butter or mayonnaise, rounds of hard-boiled egg and tomato, and a tuft of cress. In the box, the slices are separated by baking paper so the toppings don't smudge. The common mistake is undercooking the eggs, so the yolk smears and the slices fall apart; for lunchboxes, the yolk must be fully set. Chef's tip: slice the egg with an egg slicer or a wet knife once it is completely cold, and the rounds stay neat.

18 minScandinavianSnacks & Starters
by KrazyBadal 0 views

Uitsmijter

In Amsterdam's brown cafés and lunchrooms, the uitsmijter is the classic lunch: two or three slices of buttered bread topped with cheese and three fried eggs, sunny side up, with a little pickle and a sprig of cress. The name means 'bouncer', perhaps because it was the last plate served before closing time. Ham is the usual extra; this version keeps it vegetarian with Gouda and tomato. Gouda is usually made with animal rennet, so choose a vegetarian Gouda-style cheese. A common mistake is frying the eggs on high heat, which makes the whites rubbery and brown. Chef's tip: fry the three eggs together in one pan over a medium-low heat with a lid, so the whites set while the yolks stay runny.

13 minDutchBreakfast & Brunch
by KrazyBadal 0 views

Goes well with cress