MayonnaiseHomemade mayonnaise takes less time to make than popping down to the local supermarket to buy one. And it tastes absolutely delicious too.
Glazed carrots in their own juiceForget all about boring, overcooked vegetables – here, the carrots are allowed to shine with their natural sweetness and beautiful colour. They simmer slowly in carrot juice, a generous knob of butter and fresh herbs, which add depth and plenty of flavour. The result is a delicious little side dish that’s tender yet still has a bit of bite.
Pickled courgettes
One of my favourite side dishes. The squash is incredibly good at absorbing the flavours from the spiced vinegar brine and develops a lovely texture. It goes with everything from liver pâté sandwiches to stir-fried vegetable dishes, ragouts, or chopped into a remoulade or curry salad – just like pickled gherkins. You can easily use squash that have grown a little too large and pumpkin-like, and which have developed large seeds that can be scraped out. The large ones are actually best for pickling.
Tomato and apricot chutney
Tomato and apricot chutney is a delicious and versatile condiment that combines the tangy, fresh flavour of tomatoes with the sweet, fruity taste of apricots. This chutney is perfect for adding an exciting flavour to a variety of dishes and can be used both as a condiment and as a flavour enhancer in cooking. Store the chutney in a tightly sealed jar in the fridge, where it will keep for several months, and enjoy it as a delicious and versatile addition to your meals.
Summer dipThis summer’s number one dip. Creamy aioli with capers, lemon zest and anchovies – perfect with artichokes, raw and steamed vegetables, crackers, crisps and much more…
Herb mayonnaise
A brilliant starting point for the most delicious green herb mayonnaises; you can use the herbs on their own or in combination with one another – for example, tarragon and parsley go well together, as do wild garlic and parsley, or chives and lovage.
Vegan mayonnaiseMaking vegan mayonnaise is a fascinating and surprisingly simple process, which in many ways resembles the preparation of traditional mayonnaise made with eggs. The secret behind this delicious, creamy vegan version lies in the unique properties of aquafaba. Aquafaba, a more colloquial term for ‘bean water’, is simply the liquid in which beans (or chickpeas) are cooked. This simple ingredient is a true powerhouse in vegan cooking, as it contains proteins that enable ingredients to bind in a way that mimics egg-based emulsions. One of aquafaba’s most remarkable properties is its ability to be whipped to stiff peaks, much like egg whites, making it an ideal vegan alternative in a wide range of recipes. With this clever ingredient, you can work your magic and create an incredibly tasty vegan mayo that will impress both vegans and non-vegans alike.
Glazed pearl onionsA lovely tangy-sweet and crunchy accompaniment to all sorts of things.
Dill mayonnaise
A brilliant starting point for the most delicious green herb mayonnaises; you can use the herbs on their own or in combination with one another – for example, tarragon and parsley go well together, as do wild garlic and parsley, or chives and lovage.
Rhubarb chutney
It’s almost like a kind of Nordic aromatic ketchup that can be used as a sweet-and-sour accompaniment to a wide variety of dishes. Use it in braised stews, with couscous and rice dishes
– and, of course, with cheese.
Remoulade with root vegetablesThis remoulade is particularly good with fish cakes and other fried or baked fish. You can vary it by changing the vegetables and seasoning. Why not try a Jerusalem artichoke remoulade served with baked Jerusalem artichokes and flavoured with a little truffle oil?
Crispy onions
Pickled green tomatoes
They will keep for 4–5 months in the fridge, and the only limit to their uses is your imagination.
Pickled celeriac with thymeI always make a large batch of pickled celeriac, as it goes perfectly with so many dishes and preparations at lunch and dinner – from chicken salad, pâtés and cheeses to salads, avocado and as a side dish for main courses. – Adam Aamanns
Crisps
Salty, crispy, crunchy gold that completes your potato dish.
Green remoulade A classic with a new look.
PicklesServe your pickles with: remoulade, braised and roasted meat, rolled sausage, steak tartare, steak frites and sausages.
Pickled green strawberries
Unripe pickled green strawberries are fantastic as an accompaniment to a wide variety of dishes at lunch or as an ingredient in fish dishes, ceviche, remoulade, etc.
Adams’ apple fritters
Apple fritters. Just make them yourself!
The batter is easy to make, and the process of baking them while continuously adding batter and turning them until they’re perfectly round… is pure zen!
And by the way, they’re just as good served in the classic way with sweet toppings as they are as savoury snacks with all sorts of things on top or inside…
Gingerbread biscuitsThe ultimate Christmas biscuit. You won’t find a better recipe for brunkage than this one. Remember (as always) to use FRESH spices to bring out the full flavour.
Smoked salmon with homemade redcurrant sauceHere’s a true Christmas classic from Aamanns.
PanforteAn Italian classic from Siena that has become a firm Christmas tradition in the Aamann family. Packed with dried fruit, nuts and spices that capture the warmth and sweetness of Christmas – and which will keep for weeks. This recipe uses figs – the figs can be replaced by up to 50% of other dried fruit such as dates,
apricots or prunes, but remember, it must be of the very best quality.
Red cabbageNo Christmas dinner is complete without the essential red cabbage. Make it yourself – it’s surprisingly easy, and with this recipe you’ll undoubtedly end up with the world’s best red cabbage. It’s a good idea to prepare the red cabbage a couple of days in advance and keep it in the fridge.
Fried herring in a vinegar marinade
Confit duckConfit duck legs are a true delicacy, with their tender, flavourful meat and crispy, crunchy skin. These delicious duck legs are ideal for Christmas dinner, hearty salads or as ‘pulled duck’ in a burger. An added bonus is that they can be prepared well in advance, making them the perfect choice for those who want succulent duck on the Christmas menu without the hassle of roasting a whole duck. And if you’ve invited the whole extended family round on Christmas Eve, the extra duck legs make a great addition to the roast duck.
The crispiest roast porkCooking times vary slightly depending on whether you’re using a neck roast or a loin roast – here are some tips for both.
Aamann’s cherry sauce
Making your own cherry sauce really enhances the flavour. The good news is that it’s neither particularly difficult nor time-consuming. What’s more, it’s best to make it a few days in advance, as it benefits from being left to infuse with the spices in the fridge for about a week.
Adam’s Christmas duck and duck sauceHere’s how to cook the perfect roast duck for your Christmas dinner and make a delicious duck sauce from the drippings. Serve the duck with classic accompaniments of browned potatoes and red cabbage.
MeatballsOur top tip for making classic meatballs is to sauté the onions in a frying pan before adding them to the meatball mixture. This not only gives the meatballs more flavour, but also helps to avoid that ‘gassy’ smell and taste that meatballs can sometimes develop.
Crispy potatoesThe secret to making delicious browned potatoes coated in a thick layer of caramel is to leave them in the pan for long enough – longer than you might think.
This allows the water to evaporate and the starch from the potatoes to dissolve gently, thickening the caramel so that it coats the lovely new potatoes in a thick, delicious layer.
Cabbage salad
This cabbage salad is a household favourite during the winter months. It makes the perfect tangy and sweet accompaniment to a wide variety of dinner dishes and takes very little time to prepare. As well as kale, you might like to experiment with other types of cabbage, such as Brussels sprouts or cauliflower.
Classic marinated herringsNo Christmas party is complete without traditional matured herrings. Get started well in advance, and your herrings will be ready by December.
In this recipe, the brine is the classic version, but you can vary the seasoning to suit the season. It’s exciting to experiment with everything from flavourful vegetables to fresh herbs and whole dried spices throughout the different seasons.
The process for making traditional matured herring begins by rinsing the freshly caught herring thoroughly in water. The heads are then cut off, but the fish are not gutted. The headless herring are then layered with salt in a barrel, and the maturing process begins. The herring’s juices dissolve the salt, so that the herring eventually lies in what is known as a brine. Here, the herring must mature for at least 6 months and up to 2 years, provided they are stored at 2–5 degrees. The matured herring are now ready to be soaked and marinated, unless you’re a hardy soul with robust taste buds and fancy eating the herring straight from the barrel.
Most of the old-fashioned matured herring we buy in Denmark is not Danish, but either Norwegian or Icelandic. These herring belong to a larger, meatier and fattier variety (20% fat compared to the Danish variety, which is 12–15%). The fatty, meaty fillets from the Icelandic and Norwegian herring strains absorb the flavours of the brine well whilst offering a delicious texture, and it is precisely these qualities that many of us appreciate when eating marinated herring.
Apple mulled wine with dark rum
A warm and spicy mulled wine made with apple juice and spices such as ginger, cardamom and cinnamon. The white mulled wine is flavoured with dark rum or Calvados for extra flavour and warmth, but this can of course be omitted if you want to make it suitable for children.
Red cabbage salad with orange and mintPerfect as an accompaniment to Christmas feasts.
Veal pâtéA Christmas preserve packed with flavour.
Aamanns’ liver pâtéHomemade liver pâté doesn’t have to be complicated to make.
Spiced red herrings with orange and pumpkinA really good weekend project. You can soak the herrings whole, but this takes about 24 hours and can result in uneven soaking, meaning they end up saltier on the inside than on the outside. In my experience, it’s best to skin and fillet the matured herrings yourself or ask the fishmonger to do it. Then soak the fillets in a large bowl of ice-cold water for about 8–12 hours or overnight in the fridge. Cut a small piece from one of the fillets and taste to see if it is sufficiently desalted. The taste should be slightly on the salty side, as the fillets will draw out further salt in the vinegar marinade. See pages 18–20 in AAMANNS smørrebrød for more information.
Beetroot herring with horseradish and beetroot puréeA really good weekend project. You can soak the herrings whole, but this takes about 24 hours and can result in uneven soaking, meaning they end up saltier on the inside than on the outside. In my experience, it’s best to skin and fillet the matured herrings yourself or ask the fishmonger to do it. Then soak the fillets in a large bowl of ice-cold water for about 8–12 hours or overnight in the fridge. Cut a small piece from one of the fillets and taste to see if it is sufficiently desalted. The taste should be slightly on the salty side, as the fillets will draw out further salt in the vinegar marinade. See pages 18–20 in AAMANNS smørrebrød for more information.
Cod tartare with apples, curry oil and crispy kale This starter, featuring cod, kale and tart apples, seasoned with aromatic curry oil and rich, creamy crème fraîche, is both beautiful and delicate. The dish is a guaranteed success, is super easy to make and is the perfect alternative to the classic New Year’s cod we all know and love.
Smoked salmon with homemade redcurrant sauceHere’s a true Christmas classic from Aamanns.
Fried herring in a vinegar marinadeClassic marinated herringsNo Christmas party is complete without traditional matured herrings. Get started well in advance, and your herrings will be ready by December.
In this recipe, the brine is the classic version, but you can vary the seasoning to suit the season. It’s exciting to experiment with everything from flavourful vegetables to fresh herbs and whole dried spices throughout the different seasons.
The process for making traditional matured herring begins by rinsing the freshly caught herring thoroughly in water. The heads are then cut off, but the fish are not gutted. The headless herring are then layered with salt in a barrel, and the maturing process begins. The herring’s juices dissolve the salt, so that the herring eventually lies in what is known as a brine. Here, the herring must mature for at least 6 months and up to 2 years, provided they are stored at 2–5 degrees. The matured herring are now ready to be soaked and marinated, unless you’re a hardy soul with robust taste buds and fancy eating the herring straight from the barrel.
Most of the old-fashioned matured herring we buy in Denmark is not Danish, but either Norwegian or Icelandic. These herring belong to a larger, meatier and fattier variety (20% fat compared to the Danish variety, which is 12–15%). The fatty, meaty fillets from the Icelandic and Norwegian herring strains absorb the flavours of the brine well whilst offering a delicious texture, and it is precisely these qualities that many of us appreciate when eating marinated herring.
Breaded plaice with root vegetable remoulade
Cold-smoked salmon
Cold-smoked salmon with cream cheese and raw lingonberry jam
Fish cakesArrange the warm fish cakes on a platter with sprigs of dill and serve with remoulade and rye bread.
Flounder with caper butterA boneless fish fillet can taste really good, but if you want to bring out the full flavour of your fish, it’s a good idea to cook it as whole as possible, without removing the bones. This dish is packed with flavour – both from the fish itself and, not least, from the delicious ‘topping’, which combines richness, salt and acidity.
Fjord shrimp with grilled lemonAlthough the prawns are small, they are undoubtedly one of spring’s greatest delicacies – and they’re in season right now. However, these sweet little prawns can be a bit of a faff to peel, so we’ve put together Adam’s best tips and tricks on how best to cook and peel them.
Hand-peeled prawns on butter-fried sourdough breadAn absolute favourite at Aamanns Deli & Takeaway: hand-peeled prawns on butter-fried sourdough bread with spiced mayonnaise.
Herring with wild garlic creamHere’s a recipe for smørrebrød with classic white herrings and wild garlic cream, which taste of Easter and spring.
Marinated herring in mustard creamMarinated herring in mustard cream is an absolute favourite on the Easter lunch table; with its perfect balance of tangy and creamy flavours, it’s always a hit!
Fried cod roe with tartare sauceRoll up your sleeves and give this recipe a go: fried cod roe served with tartare sauce. And if you’re feeling particularly ambitious, why not make your own mayonnaise (you’ll find the recipe for that here too, of course)
Spiced red herrings with orange and pumpkinA really good weekend project. You can soak the herrings whole, but this takes about 24 hours and can result in uneven soaking, meaning they end up saltier on the inside than on the outside. In my experience, it’s best to skin and fillet the matured herrings yourself or ask the fishmonger to do it. Then soak the fillets in a large bowl of ice-cold water for about 8–12 hours or overnight in the fridge. Cut a small piece from one of the fillets and taste to see if it is sufficiently desalted. The taste should be slightly on the salty side, as the fillets will draw out further salt in the vinegar marinade. See pages 18–20 in AAMANNS smørrebrød for more information.
Beetroot herring with horseradish and beetroot puréeA really good weekend project. You can soak the herrings whole, but this takes about 24 hours and can result in uneven soaking, meaning they end up saltier on the inside than on the outside. In my experience, it’s best to skin and fillet the matured herrings yourself or ask the fishmonger to do it. Then soak the fillets in a large bowl of ice-cold water for about 8–12 hours or overnight in the fridge. Cut a small piece from one of the fillets and taste to see if it is sufficiently desalted. The taste should be slightly on the salty side, as the fillets will draw out further salt in the vinegar marinade. See pages 18–20 in AAMANNS smørrebrød for more information.
Lumpfish roe with potato blinis Delicious little potato blinis served with Danish ‘caviar’. A recipe for the well-known, more traditional way of serving lumpfish roe.
Confit duckConfit duck legs are a true delicacy, with their tender, flavourful meat and crispy, crunchy skin. These delicious duck legs are ideal for Christmas dinner, hearty salads or as ‘pulled duck’ in a burger. An added bonus is that they can be prepared well in advance, making them the perfect choice for those who want succulent duck on the Christmas menu without the hassle of roasting a whole duck. And if you’ve invited the whole extended family round on Christmas Eve, the extra duck legs make a great addition to the roast duck.
MeatballsOur top tip for making classic meatballs is to sauté the onions in a frying pan before adding them to the meatball mixture. This not only gives the meatballs more flavour, but also helps to avoid that ‘gassy’ smell and taste that meatballs can sometimes develop.
Roast pork sandwichA roast pork sandwich with crispy pork and red cabbage on the side is a real classic. Here is Aamann’s recipe for a delicious roast pork sandwich in soft brioche buns with mustard mayonnaise, pickled celeriac and fermented red cabbage. The ultimate home-cooked dinner. Please note! The red cabbage needs to ferment for about a month before it is ready to use.
Ginger soup with rice noodlesGinger, that knobbly, robust root, is known for its delicious flavour and health benefits. Adam has worked his magic, creating, among other things, this spicy and tasty ginger soup with chicken, plenty of fresh herbs and rice noodles. Photo – ©DR
Fish cakesArrange the warm fish cakes on a platter with sprigs of dill and serve with remoulade and rye bread.
Potato curry
Autumn is upon us, and it’s the perfect time for slow-cooked dishes. Slow-cooked food is ideal when you want rich flavours without having to spend the whole evening in the kitchen. Prepare your ingredients, pop them in the pan and leave them to cook on their own.
Meatballs in curry sauce with homemade curry powderAdam would like to encourage us to get better at seasoning our food with spices other than just salt and pepper. One result of this is this classic dish: meatballs in curry sauce, made with a homemade curry mix.
MeatballsKrebinetter have gradually become a staple on the menu at Aamanns, and we serve them to great critical acclaim. A classic Danish krebinet, or karbonade as it is also known, is a delicious and easy dinner that the whole family will love. Here is the recipe for krebinets served with a warm salad of new potatoes and vegetables in a vinaigrette.
Aubergine burger with chilli mayo
I still haven’t understood why so many meat-free burgers have to be stuffed with boring beef substitutes made from dubious vegetable mixtures and additives – when you can simply take a plain aubergine, coat it in breadcrumbs, fry it, and serve it with a well-seasoned chilli mayonnaise and a delicious brioche bun. That gives you a guaranteed and insanely satisfying umami-packed burger. Try it for yourself! – Adam Aamann
Potato saladA classic potato salad made with small new potatoes must be one of the best accompaniments to summer meals. Cooking the potatoes to perfection is essential for the success of the salad.
Carrot hot dog
The carrot takes on a ‘sausage-like’ texture from being cooked through a combination of baking and frying, and absorbs plenty of flavour from bay leaves and smoked salt. A hot dog is by no means just about the sausage itself, but just as much about all the textures and flavours that create that mouth-watering experience.
Leek, cheese and lingonberry tartletsTop-quality green comfort food – tender, soft leeks in a creamy, rich sauce with cheese, a crispy tartlet and delicious bittersweet lingonberries.
The crispiest potato pizza
Whether cooked on the barbecue or baked in the oven, potato pizza is always a hit and can be enjoyed in countless ways at summer events. Serve it as a light snack or make several and vary the toppings
Flounder with caper butterA boneless fish fillet can taste really good, but if you want to bring out the full flavour of your fish, it’s a good idea to cook it as whole as possible, without removing the bones. This dish is packed with flavour – both from the fish itself and, not least, from the delicious ‘topping’, which combines richness, salt and acidity.
Polenta with chanterelles
Polenta is a delicious, hearty and wonderful accompaniment to a wide range of autumn and winter dishes, but it also works brilliantly as a meal in its own right. You can add plenty of flavour by cooking it in a light stock and/or adding cheese, butter and herbs towards the end of cooking. Or, as here, top it with a strongly flavoured sauté of browned butter and sage.
Penne arrabbiata
An absolute classic of Italian cuisine, and one of Adam’s favourite dishes, which probably needs no further introduction.
Green Nicoise salad
A classic, but here the tuna has been replaced by potato – and the salad still tastes delicious.
Risotto with spinach and peas
Stock, broth, or simply soup is the foundation of a good risotto, and having this base in the fridge is pure gold – it can form the foundation for loads of tasty meals and is a quick way to whip them up in no time. So always make slightly larger portions and freeze them; that way, you’ve made things delicious and easy for yourself. This risotto is a prime example of just how much you can get out of a good stock – peas, spinach and mint add a fresh contrast to the rice and Parmesan.
Classic onion soup
A classic staple that’s perfect for the cold months ahead. Remember to be patient
when sautéing the onions – this is where the soup’s flavour really comes together.
Risotto with chicken and thymeA delicious, creamy risotto with chicken, thyme and Parmesan cheese.
Photo – ©DR
Cod tartare with apples, curry oil and crispy kale This starter, featuring cod, kale and tart apples, seasoned with aromatic curry oil and rich, creamy crème fraîche, is both beautiful and delicate. The dish is a guaranteed success, is super easy to make and is the perfect alternative to the classic New Year’s cod we all know and love.
Barley risotto with parsley root
Bygotto is a risotto made with pearl barley instead of risotto rice. This vegetarian version from Aamann’s Green Kitchen is made with parsnips and browned butter, creating a deliciously creamy autumn and winter dish.
Aamann’s chocolate treatsHere’s the recipe for the ultimate childhood favourite and open-faced sandwich dessert: the chocolate-topped open sandwich! You can easily replace the pickled blueberries with another compote made from seasonal fruits or berries. (The photo shows a plum compote).
Spiced tartareOne of the classics at Aamanns, and with good reason.
Roasted and raw-marinated broccoli with herb creamThis simple, delicious dish can be enjoyed either as a meal in its own right or as a side dish. It can also be served as smørrebrød.
Tomato dishesThis tomato dish is a delicious combination of fresh tomatoes, tomato chutney, a creamy cheese sauce and crispy fried courgette.
Breaded plaiceAamann’s classic breaded plaice with root vegetable remoulade is a signature dish.
Potato sandwichThe holy grail of smørrebrød: the potato smørrebrød. Here served with creamy herb mayonnaise, crispy onions and radishes.
Smoked salmon with homemade redcurrant sauceHere’s a true Christmas classic from Aamanns.
Classic marinated herringsNo Christmas party is complete without traditional matured herrings. Get started well in advance, and your herrings will be ready by December.
In this recipe, the brine is the classic version, but you can vary the seasoning to suit the season. It’s exciting to experiment with everything from flavourful vegetables to fresh herbs and whole dried spices throughout the different seasons.
The process for making traditional matured herring begins by rinsing the freshly caught herring thoroughly in water. The heads are then cut off, but the fish are not gutted. The headless herring are then layered with salt in a barrel, and the maturing process begins. The herring’s juices dissolve the salt, so that the herring eventually lies in what is known as a brine. Here, the herring must mature for at least 6 months and up to 2 years, provided they are stored at 2–5 degrees. The matured herring are now ready to be soaked and marinated, unless you’re a hardy soul with robust taste buds and fancy eating the herring straight from the barrel.
Most of the old-fashioned matured herring we buy in Denmark is not Danish, but either Norwegian or Icelandic. These herring belong to a larger, meatier and fattier variety (20% fat compared to the Danish variety, which is 12–15%). The fatty, meaty fillets from the Icelandic and Norwegian herring strains absorb the flavours of the brine well whilst offering a delicious texture, and it is precisely these qualities that many of us appreciate when eating marinated herring.
Breaded plaice with root vegetable remouladeCold-smoked salmon
Cold-smoked salmon with cream cheese and raw lingonberry jam
Chicken salad with crispy chicken skin and kaleThe only problem with chicken salad is that it tastes unbelievably good, so you tend to run out a bit too quickly.
Potato sandwich with crispy onions and herb mayonnaiseThe holy grail of smørrebrød: the potato sandwich. Here served with creamy herb mayonnaise, crispy onions and radishes. If you really want to impress, why not try your hand at making lovage powder (which, incidentally, is super easy to make).
Sourdough bread with butter-fried cabbage and Vesterhavsost cheese‘Toast’ on a slice of sourdough bread with butter-fried cabbage, fresh apple, runny fried eggs and loads of cheese – what’s not to like?
MayonnaiseHomemade mayonnaise takes less time to make than popping down to the local supermarket to buy one. And it tastes absolutely delicious too.
Chocolate treats just like at Aamanns in 1921Here’s the recipe for the ultimate childhood favourite and open-faced sandwich dessert: the chocolate-topped open sandwich! You can easily replace the pickled blueberries with another compote made from seasonal fruits or berries, such as rhubarb in spring, raspberries in early summer, or plums and gooseberries towards the end of summer.
Smørrebrød with fried Brussels sprouts and a fried eggThis smørrebrød is a simple yet delicious dish. The crispy, butter-fried rye bread forms the base, whilst the flash-fried cabbage shoots add a slight bitterness and bite, perfectly balanced by the creamy fried egg and the tangy, sweet pickled onions. The cheese adds a delicious richness, rounding off the dish with a mild and complex flavour.
Fresh figs with blue cheese and rosemary honeyThe deep sweetness of figs calls for a contrast that can create balance, ideally with a rich and full-bodied flavour. That is why fully ripe, fresh figs pair perfectly with strong cheeses and honey that has been flavoured with either fig leaves or rosemary.
Tomato dish with chutney and breaded courgetteThis tomato dish is a flavourful combination of fresh tomatoes, tomato chutney, a creamy cheese emulsion and crispy fried courgette. The dish begins with the homemade tomato chutney, made from tomatoes, onions, apricots and spices, which adds sweetness and depth. The creamy cheese emulsion, based on strong cheese and lemon, provides a rich and tangy contrast. Slices of courgette are coated in Parmesan and rosemary, fried until crispy and placed on top of the juicy tomatoes. Served on rye bread with small dollops of mayonnaise and a sprinkling of mature cheese.
Herb mayonnaise
A brilliant starting point for the most delicious green herb mayonnaises; you can use the herbs on their own or in combination with one another – for example, tarragon and parsley go well together, as do wild garlic and parsley, or chives and lovage.
Vegan mayonnaiseMaking vegan mayonnaise is a fascinating and surprisingly simple process, which in many ways resembles the preparation of traditional mayonnaise made with eggs. The secret behind this delicious, creamy vegan version lies in the unique properties of aquafaba. Aquafaba, a more colloquial term for ‘bean water’, is simply the liquid in which beans (or chickpeas) are cooked. This simple ingredient is a true powerhouse in vegan cooking, as it contains proteins that enable ingredients to bind in a way that mimics egg-based emulsions. One of aquafaba’s most remarkable properties is its ability to be whipped to stiff peaks, much like egg whites, making it an ideal vegan alternative in a wide range of recipes. With this clever ingredient, you can work your magic and create an incredibly tasty vegan mayo that will impress both vegans and non-vegans alike.
Smørrebrød with butternut squash
Smørrebrød with butternut squash, Szechuan pepper mayonnaise and kale
Smørrebrød with cauliflowerThere aren’t many vegetarian smørrebrød in the smørrebrød kitchen, but one that we at Aamanns have had great success with is the cauliflower smørrebrød. Fried cauliflower florets, herb mayonnaise, crispy kale, pickled red onions and tarragon served on a good slice of rye bread is simply an incredibly tasty combination.
Summer chocolate treatsHere’s the recipe for the ultimate childhood favourite and open-faced sandwich dessert: the chocolate sandwich – here in a summer version with fresh Danish strawberries and Chantilly cream!
Mushroom toast with blackcurrants and crème fraîche
Blackcurrants are wonderfully flavourful berries with great complexity and aroma. I use blackcurrants just as often in savoury dishes as in sweet ones – in both cases, they add a sharp sweet-and-sour balance. In sweet dishes, the berries work brilliantly with the deep flavours of chocolate, caramel or rich cakes, and in savoury dishes, blackcurrants can work surprisingly well alongside umami-rich dishes such as this one, where they are perfect for adding a contrasting tartness to the rich mushroom toast. – Adam Aamann
Poached egg with palm cabbage and hollandaise saucePoached egg on toast with Brussels sprouts and chervil hollandaise – what’s not to like?
Creamed smoked cheese with radishes, cucumber and lovageButter-fried sourdough bread: creamy and crunchy. There’s hardly anything that tastes more of spring than a smoked cheese salad with Funen smoked cheese, tender spring radishes, gherkins, lovage and chives.
Fjord shrimp with grilled lemonAlthough the prawns are small, they are undoubtedly one of spring’s greatest delicacies – and they’re in season right now. However, these sweet little prawns can be a bit of a faff to peel, so we’ve put together Adam’s best tips and tricks on how best to cook and peel them.
Hand-peeled prawns on butter-fried sourdough breadAn absolute favourite at Aamanns Deli & Takeaway: hand-peeled prawns on butter-fried sourdough bread with spiced mayonnaise.
Herring with wild garlic creamHere’s a recipe for smørrebrød with classic white herrings and wild garlic cream, which taste of Easter and spring.
Marinated herring in mustard creamMarinated herring in mustard cream is an absolute favourite on the Easter lunch table; with its perfect balance of tangy and creamy flavours, it’s always a hit!
Grilled bread with Brussels sprout compote, cheese and almondsIf you think you don’t like Brussels sprouts, it’s only because you haven’t yet tried this toast with butter-fried bread, Brussels sprout purée, crispy fried Brussels sprout leaves, cheese and smoked almonds.
Fried cod roe with tartare sauceRoll up your sleeves and give this recipe a go: fried cod roe served with tartare sauce. And if you’re feeling particularly ambitious, why not make your own mayonnaise (you’ll find the recipe for that here too, of course)
Chicken salad with roasted celeriac and crispy chicken skinYou simply can’t talk about smørrebrød without mentioning chicken salad. This recipe is for a creamy chicken salad with roasted celery.
Curry salad with eggAn indispensable classic for both lunch and the Easter table: curry salad. It can be enjoyed on its own on a slice of toasted rye bread, or follow the recipe here and serve it with an old-fashioned matured herring. Make plenty!
Dill mayonnaise
A brilliant starting point for the most delicious green herb mayonnaises; you can use the herbs on their own or in combination with one another – for example, tarragon and parsley go well together, as do wild garlic and parsley, or chives and lovage.
Aamanns’ liver pâtéHomemade liver pâté doesn’t have to be complicated to make.
Spiced red herrings with orange and pumpkinA really good weekend project. You can soak the herrings whole, but this takes about 24 hours and can result in uneven soaking, meaning they end up saltier on the inside than on the outside. In my experience, it’s best to skin and fillet the matured herrings yourself or ask the fishmonger to do it. Then soak the fillets in a large bowl of ice-cold water for about 8–12 hours or overnight in the fridge. Cut a small piece from one of the fillets and taste to see if it is sufficiently desalted. The taste should be slightly on the salty side, as the fillets will draw out further salt in the vinegar marinade. See pages 18–20 in AAMANNS smørrebrød for more information.
Beetroot herring with horseradish and beetroot puréeA really good weekend project. You can soak the herrings whole, but this takes about 24 hours and can result in uneven soaking, meaning they end up saltier on the inside than on the outside. In my experience, it’s best to skin and fillet the matured herrings yourself or ask the fishmonger to do it. Then soak the fillets in a large bowl of ice-cold water for about 8–12 hours or overnight in the fridge. Cut a small piece from one of the fillets and taste to see if it is sufficiently desalted. The taste should be slightly on the salty side, as the fillets will draw out further salt in the vinegar marinade. See pages 18–20 in AAMANNS smørrebrød for more information.
Scrambled eggs with pickled fennel and tarragon mayonnaise
Fennel is a vegetable that is incredibly versatile, whether eaten raw, fried, pickled, braised or au gratin, and it can be an extremely tasty treat. Fennel, which has a fresh aniseed flavour, generally goes very well with other aniseed flavours such as tarragon, chervil, fennel seeds and star anise, and with the acidity of most citrus fruits. This egg dish has gradually become something of a classic at Aamanns. The combination of raw and pickled fennel, tarragon mayonnaise, cress and crunchy almonds hits the pleasure centres of the brain right on the spot. At the same time, this delicious egg dish is the easiest place to start for anyone who isn’t a fan of fennel.
Tomato dish with basil mayonnaise and fried garlicThis tomato dish is absolutely bursting with summer.
Smørrebrød with fried parsnips and parsnip crisps
Roasted root vegetables can taste fantastic on a smørrebrød, but it’s important to balance their slightly earthy flavour with a bit of crunch and a tangy kick, as here with the deep-fried parsnips and parsley mayonnaise. The smørrebrød can also be made using baked roots, perhaps leftovers from yesterday’s dinner, which are simply given a quick revamp in the frying pan.
Cream cheese with herbs
Cream cheese with herbs and pickled red onions
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Cabbage salad
This cabbage salad is a household favourite during the winter months. It makes the perfect tangy and sweet accompaniment to a wide variety of dinner dishes and takes very little time to prepare. As well as kale, you might like to experiment with other types of cabbage, such as Brussels sprouts or cauliflower.
Red cabbage salad with orange and mintPerfect as an accompaniment to Christmas feasts.
Shredded courgette salad with lemon and mintThis creamy salad with mint, lemon, your favourite olive oil and courgette – zucchini, squash, a beloved vegetable with many names – is the easiest salad you can make right now. It’s almost like a kind of tzatziki, just without the yoghurt.
Salad taco with goat’s cheese
A really simple and tasty snack to whip up in no time at all, provided you have access to fresh vegetables from the garden. A lovely, light way to start a meal, especially when paired with a glass of sparkling wine or chilled rosé
Tomato and bread salad: Panzanella
During tomato season, this is the ultimate salad. The aromatic sweetness of the tomatoes and the bread, which soaks up the tangy vinegar, are balanced by good olive oil, basil and a little garlic. If you don’t want it to be 100% vegetarian, the salad tastes excellent with a few anchovy fillets crushed into the oil.
Potato saladA classic potato salad made with small new potatoes must be one of the best accompaniments to summer meals. Cooking the potatoes to perfection is essential for the success of the salad.
Raw courgette with lemon and Parmesan
Very small, freshly picked courgettes have a lovely, mild aroma of unripe hazelnuts and a superb texture. When courgettes are at their peak and the plants in the garden are producing fresh ones every day, this is one of my favourite salads. It’s very simple to make and absolutely delicious.
Butter-fried pointed cabbage with hazelnutsButter-fried pointed cabbage – really easy to make and the perfect accompaniment to a wide variety of dishes.
Cucumber soup & avocado salad
Cucumber soup is a real hit in our house
on a hot summer’s day. The contrast between the smooth, cool soup and the crispy, warm toast is a real treat. Refreshing, slightly filling and full of flavour. What’s more, it’s probably one of the easiest starters you could possibly make.
Green Nicoise salad
A classic, but here the tuna has been replaced by potato – and the salad still tastes delicious.
Roasted cauliflower florets with Parmesan and crispy almondsFried cauliflower florets with Parmesan and crispy almonds are perfect as a light starter, or simply as a side dish to accompany a good meal.
Photo – ©DR
A beautiful salad with flowersA lovely salad with a vinaigrette that neither separates nor becomes watery and runny. In short, the perfect dressing for your summer salad
Roasted and raw-marinated broccoli with herb creamThis simple, delicious dish can be enjoyed either as a meal in its own right or as a side dish. It can also be served as smørrebrød.
Steamed broccoli with mustard vinaigrette
Broccoli is a staple in Danish supermarkets – simple, versatile and truly delicious when cooked properly. This recipe shows how, with just a few simple steps, steamed broccoli can be transformed into both a tasty side dish and a meal in its own right at the dinner table.
Tomato dishesThis tomato dish is a delicious combination of fresh tomatoes, tomato chutney, a creamy cheese sauce and crispy fried courgette.
Corn with browned sage butterDanish sweetcorn tastes absolutely delicious when it’s in season. It can be enjoyed in the simplest of ways, with just a little butter, or as in this recipe, where it’s given an extra kick by being sautéed in browned butter and sage.
Cabbage salad
This cabbage salad is a household favourite during the winter months. It makes the perfect tangy and sweet accompaniment to a wide variety of dinner dishes and takes very little time to prepare. As well as kale, you might like to experiment with other types of cabbage, such as Brussels sprouts or cauliflower.
Red cabbage salad with orange and mintPerfect as an accompaniment to Christmas feasts.
Potato curry
Autumn is upon us, and it’s the perfect time for slow-cooked dishes. Slow-cooked food is ideal when you want rich flavours without having to spend the whole evening in the kitchen. Prepare your ingredients, pop them in the pan and leave them to cook on their own.
Potato sandwich with crispy onions and herb mayonnaiseThe holy grail of smørrebrød: the potato sandwich. Here served with creamy herb mayonnaise, crispy onions and radishes. If you really want to impress, why not try your hand at making lovage powder (which, incidentally, is super easy to make).
Sourdough bread with butter-fried cabbage and Vesterhavsost cheese‘Toast’ on a slice of sourdough bread with butter-fried cabbage, fresh apple, runny fried eggs and loads of cheese – what’s not to like?
Squash pattiesSmørrebrød with fried Brussels sprouts and a fried eggThis smørrebrød is a simple yet delicious dish. The crispy, butter-fried rye bread forms the base, whilst the flash-fried cabbage shoots add a slight bitterness and bite, perfectly balanced by the creamy fried egg and the tangy, sweet pickled onions. The cheese adds a delicious richness, rounding off the dish with a mild and complex flavour.
Glazed carrots in their own juiceForget all about boring, overcooked vegetables – here, the carrots are allowed to shine with their natural sweetness and beautiful colour. They simmer slowly in carrot juice, a generous knob of butter and fresh herbs, which add depth and plenty of flavour. The result is a delicious little side dish that’s tender yet still has a bit of bite.
Pickled courgettes
One of my favourite side dishes. The squash is incredibly good at absorbing the flavours from the spiced vinegar brine and develops a lovely texture. It goes with everything from liver pâté sandwiches to stir-fried vegetable dishes, ragouts, or chopped into a remoulade or curry salad – just like pickled gherkins. You can easily use squash that have grown a little too large and pumpkin-like, and which have developed large seeds that can be scraped out. The large ones are actually best for pickling.
Fresh figs with blue cheese and rosemary honeyThe deep sweetness of figs calls for a contrast that can create balance, ideally with a rich and full-bodied flavour. That is why fully ripe, fresh figs pair perfectly with strong cheeses and honey that has been flavoured with either fig leaves or rosemary.
Shredded courgette salad with lemon and mintThis creamy salad with mint, lemon, your favourite olive oil and courgette – zucchini, squash, a beloved vegetable with many names – is the easiest salad you can make right now. It’s almost like a kind of tzatziki, just without the yoghurt.
Savoy cabbage tart
A simple tart that can be adapted in endless ways using most types of cabbage, herbs and cheeses. The combination is simple, and this version makes a return to our family dining table every year when the savoy cabbage season begins in autumn.
Tomato dish with chutney and breaded courgetteThis tomato dish is a flavourful combination of fresh tomatoes, tomato chutney, a creamy cheese emulsion and crispy fried courgette. The dish begins with the homemade tomato chutney, made from tomatoes, onions, apricots and spices, which adds sweetness and depth. The creamy cheese emulsion, based on strong cheese and lemon, provides a rich and tangy contrast. Slices of courgette are coated in Parmesan and rosemary, fried until crispy and placed on top of the juicy tomatoes. Served on rye bread with small dollops of mayonnaise and a sprinkling of mature cheese.
Tomato and apricot chutney
Tomato and apricot chutney is a delicious and versatile condiment that combines the tangy, fresh flavour of tomatoes with the sweet, fruity taste of apricots. This chutney is perfect for adding an exciting flavour to a variety of dishes and can be used both as a condiment and as a flavour enhancer in cooking. Store the chutney in a tightly sealed jar in the fridge, where it will keep for several months, and enjoy it as a delicious and versatile addition to your meals.
Danish corn with browned sage butterDanish sweetcorn tastes absolutely fantastic when it’s in season, which is when it really comes into its own. It can be enjoyed in the simplest of ways, with just a little butter, or as in this recipe, where it’s given an extra kick with an intense and aromatic sauté in browned butter and sage. This combination of sweet, juicy sweetcorn and the deep, nutty flavour of the browned butter, together with the delicate notes of sage, creates a taste experience that takes the dish to a whole new level.
Salad taco with goat’s cheese
A really simple and tasty snack to whip up in no time at all, provided you have access to fresh vegetables from the garden. A lovely, light way to start a meal, especially when paired with a glass of sparkling wine or chilled rosé
Tomato and bread salad: Panzanella
During tomato season, this is the ultimate salad. The aromatic sweetness of the tomatoes and the bread, which soaks up the tangy vinegar, are balanced by good olive oil, basil and a little garlic. If you don’t want it to be 100% vegetarian, the salad tastes excellent with a few anchovy fillets crushed into the oil.
Steamed vegetablesSteamed vegetables are a healthy and delicious way to cook vegetables, and they can be served either as a side dish with fish, meat or other sources of protein, or as a meal in their own right. It’s a brilliant way to use up leftovers from the fridge, and you can vary the ingredients depending on what you have to hand. For extra flavour, you can experiment with different spices such as garlic, nutmeg or cayenne pepper. Steaming is a gentle cooking method that preserves the vegetables’ nutrients, so be careful not to overcook them, as this will cause them to lose their freshness.
Aubergine burger with chilli mayo
I still haven’t understood why so many meat-free burgers have to be stuffed with boring beef substitutes made from dubious vegetable mixtures and additives – when you can simply take a plain aubergine, coat it in breadcrumbs, fry it, and serve it with a well-seasoned chilli mayonnaise and a delicious brioche bun. That gives you a guaranteed and insanely satisfying umami-packed burger. Try it for yourself! – Adam Aamann
Crispy vegetables in tempura batterCrispy tempura vegetables are summer food at its very best – light, delicate and full of flavour. Courgette flowers, baby courgettes, sage leaves and other fresh vegetables from the garden are coated in an ultra-thin, crispy batter and served with an aromatic vinegar dressing that strikes the perfect balance between sweetness, acidity and a hint of chilli heat. A simple yet impressive dish that must be eaten immediately, whilst it is freshly fried and crispy.
Potato saladA classic potato salad made with small new potatoes must be one of the best accompaniments to summer meals. Cooking the potatoes to perfection is essential for the success of the salad.
Carrot hot dog
The carrot takes on a ‘sausage-like’ texture from being cooked through a combination of baking and frying, and absorbs plenty of flavour from bay leaves and smoked salt. A hot dog is by no means just about the sausage itself, but just as much about all the textures and flavours that create that mouth-watering experience.
Leek, cheese and lingonberry tartletsTop-quality green comfort food – tender, soft leeks in a creamy, rich sauce with cheese, a crispy tartlet and delicious bittersweet lingonberries.
Raw courgette with lemon and Parmesan
Very small, freshly picked courgettes have a lovely, mild aroma of unripe hazelnuts and a superb texture. When courgettes are at their peak and the plants in the garden are producing fresh ones every day, this is one of my favourite salads. It’s very simple to make and absolutely delicious.
The crispiest potato pizza
Whether cooked on the barbecue or baked in the oven, potato pizza is always a hit and can be enjoyed in countless ways at summer events. Serve it as a light snack or make several and vary the toppings
Vegan mayonnaiseMaking vegan mayonnaise is a fascinating and surprisingly simple process, which in many ways resembles the preparation of traditional mayonnaise made with eggs. The secret behind this delicious, creamy vegan version lies in the unique properties of aquafaba. Aquafaba, a more colloquial term for ‘bean water’, is simply the liquid in which beans (or chickpeas) are cooked. This simple ingredient is a true powerhouse in vegan cooking, as it contains proteins that enable ingredients to bind in a way that mimics egg-based emulsions. One of aquafaba’s most remarkable properties is its ability to be whipped to stiff peaks, much like egg whites, making it an ideal vegan alternative in a wide range of recipes. With this clever ingredient, you can work your magic and create an incredibly tasty vegan mayo that will impress both vegans and non-vegans alike.
Polenta with chanterelles
Polenta is a delicious, hearty and wonderful accompaniment to a wide range of autumn and winter dishes, but it also works brilliantly as a meal in its own right. You can add plenty of flavour by cooking it in a light stock and/or adding cheese, butter and herbs towards the end of cooking. Or, as here, top it with a strongly flavoured sauté of browned butter and sage.
Penne arrabbiata
An absolute classic of Italian cuisine, and one of Adam’s favourite dishes, which probably needs no further introduction.
Smørrebrød with cauliflowerThere aren’t many vegetarian smørrebrød in the smørrebrød kitchen, but one that we at Aamanns have had great success with is the cauliflower smørrebrød. Fried cauliflower florets, herb mayonnaise, crispy kale, pickled red onions and tarragon served on a good slice of rye bread is simply an incredibly tasty combination.
Mushroom toast with blackcurrants and crème fraîche
Blackcurrants are wonderfully flavourful berries with great complexity and aroma. I use blackcurrants just as often in savoury dishes as in sweet ones – in both cases, they add a sharp sweet-and-sour balance. In sweet dishes, the berries work brilliantly with the deep flavours of chocolate, caramel or rich cakes, and in savoury dishes, blackcurrants can work surprisingly well alongside umami-rich dishes such as this one, where they are perfect for adding a contrasting tartness to the rich mushroom toast. – Adam Aamann
Butter-fried pointed cabbage with hazelnutsButter-fried pointed cabbage – really easy to make and the perfect accompaniment to a wide variety of dishes.
Poached egg with palm cabbage and hollandaise saucePoached egg on toast with Brussels sprouts and chervil hollandaise – what’s not to like?
Cucumber soup & avocado salad
Cucumber soup is a real hit in our house
on a hot summer’s day. The contrast between the smooth, cool soup and the crispy, warm toast is a real treat. Refreshing, slightly filling and full of flavour. What’s more, it’s probably one of the easiest starters you could possibly make.
Green Nicoise salad
A classic, but here the tuna has been replaced by potato – and the salad still tastes delicious.
Artichokes with tomato pesto and tarragon
Boiling artichokes is probably the most ‘pure’ way to prepare and eat them. This simple method brings out the delicate, unique and unadulterated flavour of the artichoke. It is only the dip that requires a little preparation, unless, of course, you are content with just cold butter or a good olive oil and a squeeze of lemon. In this way, a well-cooked artichoke makes for one of the easiest and most delicious starters around, provided you make sure to pick them from the garden or buy them when they are in season and at their freshest.
Creamed smoked cheese with radishes, cucumber and lovageButter-fried sourdough bread: creamy and crunchy. There’s hardly anything that tastes more of spring than a smoked cheese salad with Funen smoked cheese, tender spring radishes, gherkins, lovage and chives.
Risotto with spinach and peas
Stock, broth, or simply soup is the foundation of a good risotto, and having this base in the fridge is pure gold – it can form the foundation for loads of tasty meals and is a quick way to whip them up in no time. So always make slightly larger portions and freeze them; that way, you’ve made things delicious and easy for yourself. This risotto is a prime example of just how much you can get out of a good stock – peas, spinach and mint add a fresh contrast to the rice and Parmesan.
White asparagus with hollandaise sauceSimple food at its best!
White asparagus with browned butter and fried cabbage shootsWhite asparagus is the ultimate luxury food this spring. It’s only in season for a short time, so it’s important to enjoy it while it’s available. The combination of browned butter and anchovies tastes absolutely delicious with the white asparagus.
Grilled bread with Brussels sprout compote, cheese and almondsIf you think you don’t like Brussels sprouts, it’s only because you haven’t yet tried this toast with butter-fried bread, Brussels sprout purée, crispy fried Brussels sprout leaves, cheese and smoked almonds.
Deep-fried courgette flowers
In my younger years, I worked as a chef in a restaurant in northern Italy. Every morning during the season, we would pick fresh, newly blossomed courgette flowers from the garden, which we would prepare for the lunch and dinner services. We made the most amazing deep-fried courgette flowers with a crispy exterior, a creamy interior and a fragrance I will never forget. I no longer have the recipe, but I imagine I can remember it almost 100%
– Adam Aamann
Rhubarb chutney
It’s almost like a kind of Nordic aromatic ketchup that can be used as a sweet-and-sour accompaniment to a wide variety of dishes. Use it in braised stews, with couscous and rice dishes
– and, of course, with cheese.
Classic onion soup
A classic staple that’s perfect for the cold months ahead. Remember to be patient
when sautéing the onions – this is where the soup’s flavour really comes together.
Scrambled eggs with pickled fennel and tarragon mayonnaise
Fennel is a vegetable that is incredibly versatile, whether eaten raw, fried, pickled, braised or au gratin, and it can be an extremely tasty treat. Fennel, which has a fresh aniseed flavour, generally goes very well with other aniseed flavours such as tarragon, chervil, fennel seeds and star anise, and with the acidity of most citrus fruits. This egg dish has gradually become something of a classic at Aamanns. The combination of raw and pickled fennel, tarragon mayonnaise, cress and crunchy almonds hits the pleasure centres of the brain right on the spot. At the same time, this delicious egg dish is the easiest place to start for anyone who isn’t a fan of fennel.
Tomato dish with basil mayonnaise and fried garlicThis tomato dish is absolutely bursting with summer.
White asparagus with sage butterWhen great flavour is also easy to achieve, here’s probably the easiest white asparagus dish of the summer… Delicious as a starter served with a salad and vinaigrette on the side, or as a side dish.
Snacks made with horse beans
Horse beans require a bit of shelling, but it’s well worth the effort when you finally get to the small, plump beans with their delicious texture and flavour. This snack is one of the best things to serve when they’re in season, and something everyone loves – especially with a good glass of full-bodied white Burgundy or a fine champagne.
Potato croquettes with parsley mayonnaise
For me, this is the perfect snack. There are very few things as delicious and satisfying as croquettes for starting a meal and satisfying even the ravenous appetite. I simply can’t get enough of that crispy, crunchy bite combined with the velvety soft centre, dipped in a herb-infused, tangy and rich mayo! Blimey, it’s so good!
Smørrebrød with fried parsnips and parsnip crisps
Roasted root vegetables can taste fantastic on a smørrebrød, but it’s important to balance their slightly earthy flavour with a bit of crunch and a tangy kick, as here with the deep-fried parsnips and parsley mayonnaise. The smørrebrød can also be made using baked roots, perhaps leftovers from yesterday’s dinner, which are simply given a quick revamp in the frying pan.
White asparagus with beurre blanc
When cooking asparagus, pay more attention to its texture than to the cooking time. For me, the perfect cooked white asparagus is tender and crisp at the same time, and not undercooked in the middle. If they are undercooked, they can taste bitter and lack flavour. If they are overcooked, they lose their flavour and bite. So keep a close eye on them whilst they are cooking, and cut off a piece from the bottom to taste as they cook.
Roasted cauliflower florets with Parmesan and crispy almondsFried cauliflower florets with Parmesan and crispy almonds are perfect as a light starter, or simply as a side dish to accompany a good meal.
Photo – ©DR
Cream cheese with herbs
Cream cheese with herbs and pickled red onions
Beetroot tartare
The beetroot tartare has gradually become a classic at Aamanns Etablissement. It really does taste like a tartare, even though it contains no meat at all.
Barley risotto with parsley root
Bygotto is a risotto made with pearl barley instead of risotto rice. This vegetarian version from Aamann’s Green Kitchen is made with parsnips and browned butter, creating a deliciously creamy autumn and winter dish.
A beautiful salad with flowersA lovely salad with a vinaigrette that neither separates nor becomes watery and runny. In short, the perfect dressing for your summer salad
Pickled beetrootEasier and better than the ones you can buy in the supermarket.
Pickled courgettes
One of my favourite side dishes. The squash is incredibly good at absorbing the flavours from the spiced vinegar brine and develops a lovely texture. It goes with everything from liver pâté sandwiches to stir-fried vegetable dishes, ragouts, or chopped into a remoulade or curry salad – just like pickled gherkins. You can easily use squash that have grown a little too large and pumpkin-like, and which have developed large seeds that can be scraped out. The large ones are actually best for pickling.
Pickled onionsSyltede løg er en af de mest anvendte syltninger i mit køkken. De tilfører en krydret løgsmag, skøn konsistens og en fin balance mellem syre og sødme.
Glazed pearl onionsA lovely tangy-sweet and crunchy accompaniment to all sorts of things.
Rhubarb chutney
It’s almost like a kind of Nordic aromatic ketchup that can be used as a sweet-and-sour accompaniment to a wide variety of dishes. Use it in braised stews, with couscous and rice dishes
– and, of course, with cheese.
Pickled green tomatoes
They will keep for 4–5 months in the fridge, and the only limit to their uses is your imagination.
Pickled celeriac with thymeI always make a large batch of pickled celeriac, as it goes perfectly with so many dishes and preparations at lunch and dinner – from chicken salad, pâtés and cheeses to salads, avocado and as a side dish for main courses. – Adam Aamanns
PicklesServe your pickles with: remoulade, braised and roasted meat, rolled sausage, steak tartare, steak frites and sausages.
Pickled green strawberries
Unripe pickled green strawberries are fantastic as an accompaniment to a wide variety of dishes at lunch or as an ingredient in fish dishes, ceviche, remoulade, etc.
Aamann’s chocolate treatsHere’s the recipe for the ultimate childhood favourite and open-faced sandwich dessert: the chocolate-topped open sandwich! You can easily replace the pickled blueberries with another compote made from seasonal fruits or berries. (The photo shows a plum compote).
Orange marmalade with vanilla
Adams’ apple fritters
Apple fritters. Just make them yourself!
The batter is easy to make, and the process of baking them while continuously adding batter and turning them until they’re perfectly round… is pure zen!
And by the way, they’re just as good served in the classic way with sweet toppings as they are as savoury snacks with all sorts of things on top or inside…
Gingerbread biscuitsThe ultimate Christmas biscuit. You won’t find a better recipe for brunkage than this one. Remember (as always) to use FRESH spices to bring out the full flavour.
PanforteAn Italian classic from Siena that has become a firm Christmas tradition in the Aamann family. Packed with dried fruit, nuts and spices that capture the warmth and sweetness of Christmas – and which will keep for weeks. This recipe uses figs – the figs can be replaced by up to 50% of other dried fruit such as dates,
apricots or prunes, but remember, it must be of the very best quality.
Aamann’s cherry sauce
Making your own cherry sauce really enhances the flavour. The good news is that it’s neither particularly difficult nor time-consuming. What’s more, it’s best to make it a few days in advance, as it benefits from being left to infuse with the spices in the fridge for about a week.
Chocolate treats just like at Aamanns in 1921Here’s the recipe for the ultimate childhood favourite and open-faced sandwich dessert: the chocolate-topped open sandwich! You can easily replace the pickled blueberries with another compote made from seasonal fruits or berries, such as rhubarb in spring, raspberries in early summer, or plums and gooseberries towards the end of summer.
Blackberry jam
For me, this tastes of childhood; it’s my absolute favourite jam, and one of the most aromatic things you can spread on toast. The jam must be made from fully ripe, freshly picked berries, and the balance of tartness and sweetness has to be just right.
Vanilla ice cream with blackcurrants and chocolate
A combination that simply works in all its simplicity – blackcurrant jam, vanilla ice cream and crunchy chocolate.
Apple cakeThe family LOVES this apple cake, which is my take on a classic.
It’s simple to make and absolutely perfect for an autumn afternoon after a walk in the woods.
It tastes great warm but stays delicious for ages and is just as good in the days after it’s been baked – Adam Aamann
Summer chocolate treatsHere’s the recipe for the ultimate childhood favourite and open-faced sandwich dessert: the chocolate sandwich – here in a summer version with fresh Danish strawberries and Chantilly cream!
French toast with rhubarb and cardamom ice cream
For me, French toast is a completely irresistible dessert – especially when served like this, paired with baked rhubarb compote and cardamom ice cream! I never tire of the texture, the flavour, and the combination of the soft, creamy centre with the crispy, caramelised exterior. French toast is, after all, a regular feature on Aamann’s menu in one form or another. Rhubarb and cardamom are also a winning flavour combination. Pssst! Skip the ice cream (or just leave it out) and make the French toast for breakfast.
Coffee trufflesUse your coffee grounds to make a batch of delicious and addictive coffee truffles, which go perfectly with a good cup of coffee! Serve them ice-cold. Photo – ©DR
Mille-feuille with raspberries, pistachios and Chantilly cream
In my opinion, this is the most satisfying way to combine pastry with fresh berries. The raspberries provide just the right balance of tartness and sweetness for this feast of flaky puff pastry and velvety cream. It might look daunting at first glance, but it’s actually easier to make than you think. It’s just important to buy proper butter puff pastry or make it yourself.
Cherry sorbet and mazarin
Juicy ripe cherries, and especially their stones, harbour an unmistakable almond and marzipan aroma, so it’s hardly surprising that these two ingredients in this dessert taste so good together. The mazarine is probably best known for being coated in dark chocolate. I don’t think it needs that; rather, it needs a light, fruity acidity, preferably from fresh seasonal berries. The browned butter in the recipe isn’t essential, but many who consider themselves skilled mazarin bakers have nevertheless been surprised by just how much extra flavour it adds to the cake.
BrownieChocolate-filled brownie from Aamanns Frokostordning.
Bounty ballsDelicious, flavourful Bounty balls from Aamanns Frokostordning.
Strawberries with cream pudding
Here is a slightly more elaborate version of strawberries and cream. The very smooth custard has a rich flavour and texture that really takes the dish to the next level. And if you have orange trees in your garden, they’re not just for decoration – do make the most of them; that lovely mandarin-orange aroma is a perfect match for strawberries.
Redcurrant juice
Redcurrant juice is the king of juices. For me, its high acidity and strong, aromatic flavour are the ultimate taste
of summer. We don’t drink much juice at home, but once we’ve got this year’s redcurrant juice in the house, it’s a completely different story.
We drink it as juice or a spritz – 1 part redcurrant juice, 3 parts crémant and a splash of sparkling water
And the redcurrant jelly? Well, it’s absolutely indispensable in the duck sauce on Christmas Eve, and it’s also excellent as an accompaniment to a host of autumn and winter braised dishes.
Adam’s best rye breadHer er opskriften på det rugbrød som jeg holder allermest af at lave derhjemme, det er ikke svært og hvis du bruger en god økologisk rug, mel og kerner og følger opskriften, lover jeg at du får det mest velsmagende rugbrød.
Steamed broccoli with mustard vinaigrette (old)
Remoulade
Carrot kimchi
Egg salad
Mayonnaise (Kewpie-style)
Rice pudding
Start the day before by cooking the rice pudding. It’s a good idea to make the cherry sauce a few days in advance.
Remoulade with root vegetablesThis remoulade is particularly good with fish cakes and other fried or baked fish. You can vary it by changing the vegetables and seasoning. Why not try a Jerusalem artichoke remoulade served with baked Jerusalem artichokes and flavoured with a little truffle oil?
