Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Spicy Thai Inspired Barley Salad

Dinner, Lunch, Meats, Pork, SaladTove Balle-PedersenComment
Spicy Thai Inspired Barley Salad

Spicy Thai Inspired Barley Salad

What's for dinner tonight? The daily pressure to come up with a tasty, healthy option. Even though I have a Food Blog, I DO get surprised, that we need to have dinner every night. And I do tend to grab to the 5-8 easiest and well-known dishes or even take-out. I know choking, right?

One of my Facebook friends posted a Thai Pork salad from NY Times, and this inspired me to create this dish. And WOW - we loved it. The different texture and flavors worked perfectly. This one is a keeper in my house.
If you're not big on spicy food, just add a small amount of chili, so you only tickle your tastebuds.


  • 1 pork tenderloin


  • 2 serrano chilies
  • handfull cilantro + stems
  • 5 scallions
  • 3 limes, zest & juice
  • 6 garlic cloves
  • 2-inch fresh ginger
  • 4-5 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 5 tablespoons soy sauce
  • 5 tablespoons grape seed oil
  • ½ teaspoon salt


  • ½ green cabbage, thinly sliced
  • 5 scallions, chopped
  • 1 serrano chili, julienned 
  • 3 carrots, in thin peels
  • 1-2 cups pearl barley grain, cooked and cooled
  • 1 handful cilantro, chopped
  • 10 mint leaves, chopped
  • a small handful roasted peanuts


Trim off the silver skin from the tenderloin and pat the trimmed tenderloin dry with paper towel. In a blender combine soy sauce, fish sauce, lime juice and zest, shallots, cilantro, half the sugar, garlic, ginger, chiles and salt. Purée until smooth. Save half of the mixture for the dressing, add the rest of the sugar to the dressing, and set aside. Marinate the pork in the rest of the mixture in an airtight container over night.  

Preheat the oven to 320 ℉ (160℃).

Sear the pork in a ovenproof skillet, and roast it in the oven until meat reaches an internal temperature of 150℉ (65℃), about 20-25 minutes. Let meat rest while you prepare the salad. 

In a large bowl, combine the salad ingredients, reserving the herbs and nuts.

Whisk the dressing and use just enough to dress the salad.  Let the salad sit for a few minutes for the flavors to blend, then right before serving, add herbs, nuts and maybe some more dressing.

Serve the salad with the sliced pork on top, sprinkle with some more nuts.




Lammerullepølse - Lamb spiced cold cut

Brunch, Lunch, Meats, LambTove Balle-PedersenComment
Lammerullepølse - Lamb spiced cold cut

Lammerullepølse - Lamb spiced cold cut

Rullepølse is a traditional cold cut made in the Scandinavian countries. In Denmark you normally make rullepølse from pork belly, but you can pretty much make it from the meat of your choice. 

When we had the big family lunches at my Godmothers house we always got a lamb version of Rullepølse. I really liked the delicate taste, so here is my take on the Lamb rullepølse. 

Makes 1 rullepølse.


  • 1 - 1½  kg (2-3 pound) lamb belly or boneless leg of lamb
  • 3-4 tablespoons coarse sea salt
  • ½ teaspoon sodium nitrite (food grade) optional*

Spice blend:

  • ½ onion, finely chopped
  • 1 garlic clove, minced
  • 1 large bunch of parsley, finely chopped
  • 3 teaspoons freshlycoarsely ground black pepper
  • 1 teaspoon dried rosemary
  • 2-3 packets (21 g) gelatine

Cooking broth:

  • water, to cover
  • 2-3 teaspoons salt
  • 10-15 whole peppercorns
  • 2 bay leaves


If you are using a leg of lamb, you need to cut the meat into a large rectangle about ⅕ inch (1 cm) thick.  

Cut off any large chunks of fat, but don't make it too lean. Trim the ends so they are straight.  Trim any really thick places if that side is too thick when you roll it up. Lay the lamb flat on a cutting board and sprinkle salt and sodium nitrite all over. Fold the meat up, and place it in a ziplock bag in the refrigerator for 24-36 hours. 

Rinse the meat, and pat it dry with paper towel. Lay the meat flat on a cutting board, and sprinkle it with ⅓ of the gelatin powder. Spread the chopped onion on top. Sprinkle a good amount of pepper and allspice blend on top, ending with the rest of the gelatin. 

Carefully roll or fold up the meat into a large sausage. Use cooking twine to tie the meat up all the way.

Bring water to a boil, and place the rullepølse in the water with salt, peppercorns and bay leaves. Cook the rullepølse for 1½-2 hours at a simmer. 

When cooked, place the rullepølse in a press. If you do not have a rullepølse press you can use two loaf pans and tie it up hard with more twine. Put the rullepølse in a large ziplock bag and into the refrigerator for at least 12 hours.

Remove the twine, and slice the rullepølse in thin slices, and serve it on rye bread or another good bread, as an open faced sandwich.


*Sodium nitrite makes the rullepølse keep the pinkish color

Danish Ham Salad - Skinkesalat

Lunch, MeatsTove Balle-PedersenComment
Danish Ham Salad

Danish Ham Salad

This is one the easiest lunch salads to make, and a very tasty one. If you like to get a lighter version, use half mayonnaise and half sour cream or yoghurt.

Serves 4.


  • 10 slices ham, diced
  • 2 tablespoons mayonnaise
  • ¼ onion, grated
  • salt & pepper to taste
  • chives, for sprinkling


Mix ham, mayonnaise and onion in a bowl, season with salt and pepper. Serve the ham salad on a slice of Danish rye bread as an open-faced sandwich. Sprinkle some chopped chives. I love tomatoes with this salad, it give the sandwich a nice balance.


Pølsesalat - Danish Sausage Salad

Lunch, Meats, PorkTove Balle-PedersenComment
Pølsesalat - Danish Sausage Salad

Pølsesalat - Danish Sausage Salad

Pølsesalat, or Danish sausage salad, is a typical mayonnaise based lunch salad served on rye bread in Denmark. I remember standing at the butcher shop's deli section with my mom or dad, and the sausage salad would be my pick, if I had a say. And sometimes I was allowed to get it. I do believe that I was the only one in the family who liked it. As an adult, I still bought it now and again, for a trip down memory lane. Most deli's would have pieces of cold boiled potatoes in their sausage salad, but I left them out here. 

Serves 4.


  • 1 tablespoons mayonnaise
  • 1 tablespoon ravigotte sauce, or a sweet mustard
  • 4 german franks, boiled, cooled, sliced
  • chives, for sprinkle


Put the german franks in a Bowl and pour over boiling water, let stand for about 5 minutes. Remove the franks and put them into a bowl with ice-water, set aside to cool.

Mix the mayonnaise and ravigote sauce together in a bowl. Slice up the franks, and mix them into the dressing. 

Serve the sausage salad on a slice of Danish rye bread, as an open-faced sandwich. Sprinkle some chopped chives on top.


Danish Meatballs

Christmas, Dinner, Lunch, Meats, PorkTove Balle-Pedersen4 Comments
Classic Danish Meatballs with creamed green cabbage.

Classic Danish Meatballs with creamed green cabbage.

Danish meatballs or frikadeller as they are called, are a popular dish in Denmark. It might even be the national dish at one point. According my mom the traditional meatballs are made with half pork and half veal, but you can make them with most ground meats. I always use rolled oats in meatballs, even though my mom used all-purpose flour. I think the meatballs become more compact using flour. This recipe is the basic recipe for Danish meatballs, and the taste fantastic. But you can spice them up by adding different spices like garlic, rosemary, thyme or any other spice you like. 

There are many different ways of serving these simple meatballs. You can serve meatballs with:

Serves 4-6


  • 750 g (about 1⅔ pounds) ground pork

  • 750 g (about 1⅔ pounds) ground veal

  • about 50 g (about ½ cup) rolled quick oats

  • 2 eggs

  • 2 medium onions, finely chopped or grated

  • ⅓ cup milk

  • 1½ teaspoons salt

  • pepper

  • olive oil for frying


Mix the meat with salt.  Divide the meat in quarters, lift one quarter up unto the other quarters. Fill the missing quarter with rolled oats (about 50 g or ½ cup). Put in finely chopped or grated onions, the eggs, milk and pepper and mix until you have a cohesive meat mixture.  Place a skillet over medium-high heat. Heat a couple of tablespoons of oil in the skillet.

How to make the meatballs taken from my  lamb meatball post .

How to make the meatballs taken from my lamb meatball post.

Forming the meatballs dip a tablespoon in the oil and scoop up a good spoonful meat. Use the hand and the spoon to form the meatball.  The meatball should be oval an the size of a small egg. Placed the meatball in the skillet, repeat until you have a full skillet. Be careful not to let the meatballs touch each other.

Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Depending how big the meatballs are and how hot your pan is the time may varies.  When done remove the meatballs and set aside.

If you have a more meat mixture in the bowl, clean the skillet with a kitchen towel and add new butter and fry another batch.

Serve the warm meatballs.