We’ve been out in the garden today – hanging up the hammock between our two big old apple trees (cooking and eating varieties) and just generally enjoying a spot of April sunshine…though it’s still ch-chilly out there.
If you saw my Thursday menu planning post, you’ll know that our dinner tonight is one of DS10’s favourites. He’s been away at school camp and returned yesterday, complete with a bag full of dirty washing, earth and stones… 😉 Dinner is Stegt Flæsk med Persillesovs. Which is pieces of thinly sliced belly pork – grilled in the oven until they are crispy (with a captital C) – and homemade parsley sauce. Boiled baby potatoes and probably some carrots too.
I’m also making Agurkesalat (Danish cucumber salad). This is a classic Danish dish. Takes no more than five minutes to put together and is really good served with roast chicken and ‘fatty’ meats. Very delicate looking but gives a nice sharp balance.
- a small cucumber
- 1dl, 100mls or 1/2 a cup of cold water
- 1dl, 100mls or 1/2 a cup of white vinegar (don’t use red or balsamic here)
- about 3 tablespoons of sugar
- salt and pepper
Slice the cucumber as finely as you can. I use my mandolin…watch those fingers!
Put the cucumber slices in a dish. Now is a really good time to use one of those glass bowls you got as a wedding present, say, 12 years ago… 🙂
Mix up the marinade – water, vinegar, sugar, a dash of salt and a good grind of pepper.
Mix well until the sugar starts to dissolve.
Pour over the cucumber slices and leave to sit for an hour before serving (in the fridge or on the kitchen counter – it’s your choice). If you want a slightly softer salad, you can let it sit overnight in the fridge.
I often add a dash chili flakes just before serving…not so much for a ‘kick’ but just to make it look pretty 😉
And once again, before you can say ‘Bob’s your uncle!’, we’re done! Bon appétit or velbekomme, as we say around these parts.
Have a super sunny Saturday! 🙂