"Frikadeller Frikadeller are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown but frikadeller are most often associated with Danish cuisine specifically or Scandinavian cuisine in general. Besides Denmark, frikadeller are a popular dish in much of Europe, especially Germany, where they are known as ""Frikadellen"", ""Buletten"", ""Fleischküchle"" or ""Fleischpflanzerl"", and Austria, where they are known as ""Faschierte Laibchen"". Through cultural exchange with the aforementioned countries, frikadeller have also entered national cuisines of other European countries such as Faroe Islands, Norway, Poland, the Czech Republic, Slovakia, Slovenia, Croatia,"
"Russia, Estonia, Ukraine, Latvia, the Netherlands, Lithuania, Serbia as well as South Africa, where they form part of the Afrikaner culinary heritage. There are various local variants of frikadeller throughout Europe, as both a main course and a side dish. In Sweden, poached quenelles are called ""frikadeller""; they are often served in a soup. In Hungary, Slovenia and Croatia, the dish is called ""fasírt"" or"" faširanci"" (alteration of the Austrian name) and it is often served with stews, such as the Hungarian ""főzelék"". The origin of the word is uncertain. According to the ""Etymologisches Wörterbuch des Deutschen,"" it can be"
"creamed, white cabbage. Frikadeller are also eaten on rugbrød with red cabbage or pickle slices as a traditional Danish smørrebrød The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking. Another legacy of the Dutch colonial influence is the Frikkadels found in Sri Lanka. They are mostly found in lamprais. Frikadeller Frikadeller are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown but frikadeller are most often associated with Danish cuisine specifically"
"Alsace. Bredala are Christmas cookies in Alsatian cuisine of France. A traditional cookie which dates from the Middle ages in Norway, ""Fattigmann"" cookies are deep fried in unsalted fat. Kerstkransjes are traditional christmas cookies from the Netherlands. They are round with a hole in the middle. The most usual type uses almond chips as decoration. ""Krumkaker"" are traditional cookies from Norway. They were originally baked over open fires using decorative irons; however modern cooks use electric or stovetop irons to bake these wafer-thin biscuits. ""Krumkaker"" owe their name, which means ""bent cake"" or ""twisted cake"", to the fact that they"
"thicker than ""naleśniki"" and can be stuffed with apple slices. Spanish pancakes are called ""frixuelos"" or ""filloas"" and are very popular in the north-west of Spain. They are made from flour, milk, and eggs. They are thin and are usually served with a large amount of sugar or honey. They are a typical Carnival sweet dessert in Galicia, Asturias and León. Nordic pancakes are similar to the French-style crêpes. In some Nordic countries, they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savoury fillings. Traditional Swedish variations"
"are wrapped in a cone shape. ""Pepparkakor"" are crisp, thin gingersnap biscuits from Sweden, traditionally cut out in flower and heart shapes. ""Pfeffernüsse"" originate in Scandinavia and date from medieval times when spices were used exclusively in holiday baking. ""Repostería"" is a Mexican type of shortbread-like cookie that's lightly baked and dipped into a cinnamon sugar blend until the cinnamon sugar surrounds the cookie. These are often served with coffee or hot spiced Mexican chocolate. ""Sandbakelse"" are sugar cookies from nineteenth century Norway. The dough is pressed into tins, and then baked in an oven. ""Springerle"" have been traditional Christmas"
"for most ""frikandellen"" consumed in one hour was set in 2005 by Sjonnie Noordeinde of Delft, consuming 47 sausages of 80 grams each. In many other countries, including South Africa, Denmark and Germany, ""frikadel"" or ""Frikadelle"" (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers. Frikandel A frikandel (; plural frikandellen) is a traditional Dutch snack, a sort of minced-meat hot dog, of which the modern version was developed either in 1954 or in 1958/1959. The history of this snack goes back to the 17th century. The frikandel is"
"espagnol (Kjøttkakesaus or Brunsaus in Norwegian). Potatoes, stewed peas or cabbage and carrots are served on the side. Many like to use a jam of lingonberries as a relish. The pork version is called medisterkake. Kjøttboller - Meatballs: A rougher version of the Swedish meatballs. Served with mashed potatoes and cream-sauce or sauce espagnole depending on the locality. Svinekoteletter - Pork Chops: simply braised and served with potatoes and fried onions or whatever vegetables are available. Svinestek - Roast Pork: a typical Sunday dinner, served with pickled cabbage (a sweeter variety of the German sauerkraut), gravy, vegetables, and potatoes. All"
"as one wishes. In Pennsylvania, smorgasbords are popular Pennsylvania Dutch-style buffets that are often associated with Amish-made meals. In Northern Europe, the term varies between 'cold table' and 'buffet': In Norway it is called koldtbord or kaldtbord and in Denmark det kolde bord (literally ""the cold table""); in Germany kaltes Buffet (literally ""cold buffet""); in The Netherlands koud buffet (""cold buffet""); in Iceland it is called hlaðborð (""farmyard/courtyard table""), in Estonia it is called külmlaud (""cold table"") or rootsi laud (""Swedish table""), in Latvia aukstais galds (""the cold table""), in Finland voileipäpöytä (""butter-bread/sandwich table"") or ruotsalainen seisova pöytä (""Swedish standing"
"of the other Nordic countries and of Northern Germany, consists mainly of meat, fish and potatoes. Danish dishes are highly seasonal, stemming from the country's agricultural past, its geography, and its climate of long, cold winters. The open sandwiches on rye bread, known as ""smørrebrød"", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals traditionally consist of ground meats, such as ""frikadeller"" (meat balls of veal and pork) and ""hakkebøf"" (minced beef patties), or of more substantial meat and fish"
"Commander Erich Priebke, Commandant Eduard Roschmann, and General Lieutenant ""Bubi"" Ludolf von Alvensleben. The influence of German culture has also influenced Argentine cuisine; this trend is especially apparent in the field of desserts. The pastries known as ""facturas"" are Germanic in origin: croissants, known as ""medialunas"" (""half-moons"", from German ""Halbmond""), are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the ""Berliner"" known as ""bolas de Fraile"" (""friar's balls""), and the rolls called ""piononos"". The ""facturas"" were re-christened with local names given the difficult phonology of German, and usually"
"meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular includes ""frikadeller"" (meat balls), ""karbonader"" (breaded pork patties) and ""medisterpølse"" (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s. Cooking in Denmark has always been inspired by foreign and continental practises and the use of imported tropical spices like cinnamon, cardamom, nutmeg and black pepper can be traced to the Danish cuisine of the Middle Ages and some even"
"pig slaughter. Kåldolmar are Swedish cabbage rolls filled with minced pork and in some cases rice. They are usually eaten with boiled or mashed potatoes, gravy, and lingonberry jam. Kåldolmar are also popular in Denmark and in Finland, where they are known in Finnish as kaalikääryle (plural kaalikääryleet). The dish is considered a variety of the dolma, common in Eastern Mediterranean countries. After losing the Battle of Poltava in 1709 Charles XII of Sweden fled to the city of Bender, in Moldavia, then controlled by his ally, the Sultan of the Ottoman Empire. Charles XII spent more than five years"
"in the Sweden section below) and are called ""lettu"", ""lätty"", ""räiskäle"" or ""ohukainen"". In Finland pancakes are usually eaten as dessert with whipped cream or pancake-jam, sugar or vanilla ice cream. In Finnish, ""lettu"" and ""pannukakku"" (literally ""pancake"") have different meanings, the latter having a structurally closer resemblance to a hotcake, and is baked in an oven instead of using a frying pan. ""Ålandspannkaka"", literally ""pancake of Åland"", is an extra thick variety of oven-made pancake that includes the addition of cardamom and either rice pudding or semolina porridge to the dough. ""Crêpes"", popular in France, Belgium, Switzerland and Portugal,"
"at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. ""Glögg"" is generally served with raisins, dried cloves, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season. In Sweden, ginger bread and ""lussebullar"" (also called ""lussekatter""), a type of sweet bun with saffron and raisins, are typically served on December 13 to celebrate Saint Lucia's Day . It is also traditionally served at the julbord, the Christmas version of the classic, Swedish buffet smörgåsbord. In Denmark, ""gløgg"" pairings typically include æbleskiver"
"fishcakes and are made especially during Easter, but also throughout the year. Here fishcakes are normally eaten between hot cross buns. In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes. Savory is used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or pork back fat until golden brown. In Barbados, fishcakes are made from salted codfish and flour batter, then fried in oil. In Denmark, ""fiskefrikadeller"" (fishcakes) are slightly elongated, pan-fried patties much like regular frikadeller. They are normally not breaded."
"cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the ""morcilla"" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia ""sangre encebollada"" and Valencian ""sang amb ceba ""are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],"
"such as small meatballs, pickled herring, spareribs, small hot dogs, lutfisk, pork sausage, salmon, Janssons frestelse (potato casserole with anchovy), and rice pudding. The Christmas julbord is served with julmust and beverage like mulled wine, Christmas beer or snaps. A Scandinavian speciality is the ""glögg"" (mulled and spiced wine with almonds and raisins), which is served hot in small cups. The different dishes of the julbord may vary throughout Sweden, from South to North. Businesses traditionally invite their employees to a julbord dinner or lunch the weeks before Christmas, and people go out privately to restaurants which also customarily offer"
"rooms. The ""smörgåsbord"" became popular in the mid-seventeenth century, when the food moved from the side table to the main table and service began containing both warm and cold dishes. ""Smörgåsbord"" was also served as an appetizer in hotels and later at railway stations, before the dining cars time for the guests. Restaurants in Stockholm at the 1912 Olympic Games stopped serving ""smörgåsbord "" as an appetizer and started serving them instead as a main course. Smörgåsbord Smörgåsbord () is a type of Scandinavian meal, originating in Sweden, served buffet-style with multiple hot and cold dishes of various foods on"
"""Kellerkuchen"" (in German: Cold Dog, Cold Snout or Cellar Cake), ""kiksekage"" (in Danish, literally: ""biscuit cake""), ""radiokaka"" (in Swedish, named for both its resemblance to oldtime radios and its ability to be eaten soundlessly so as to not disturb radio broadcasts), ""Mozaik Pastası"" (in Turkish), ""Mosaico"" (in Greek) or simply ""keks torta"" (in Serbo-Croatian, literally: ""biscuit cake""), ""Delfiakake"" (in Norwegian, named after one of the ingredients in-use). Hedgehog slice A hedgehog slice is an uncooked flat, square or bar-shaped chocolate snack/ dessert, similar to a fudgey chocolate brownie but with alternating lighter and darker areas. The darker areas are chocolate"
"Frikandel A frikandel (; plural frikandellen) is a traditional Dutch snack, a sort of minced-meat hot dog, of which the modern version was developed either in 1954 or in 1958/1959. The history of this snack goes back to the 17th century. The frikandel is a traditional Dutch and Flemish sausage-shaped meatball. The historical cookbook ""De Verstandige Kok"" (added to the third part of a book series called ""Het Vermakelijk Landleven"") dating 1669 gives 6 different recipes to make a frikadel. Unlike the modern frika(n)del, the historical frikadel (frickedil) is made from minced veal and generally spiced with mace, nutmeg, salt,"
"sausage (""medisterpølse"") and ""lutefisk"". The meal is usually served along with sour cabbage (""surkål""), brussels sprout and lingonberry jam. It is customary to drink Akevitt as an aperitif. Julebord Julebord (Norwegian; Swedish Julbord; Danish Julefrokost) is a Scandinavian feast or banquet in the days before Christmas in December, and partly November and January, where there is served traditional Christmas food and alcoholic beverages, often in the form of a buffet. The Julebord is organized by employers or organizations and others for the employees or members. Originally, the Julebord belonged to Christmas itself, i.e. the period from Christmas Day and onwards."
"Sweden has a version of the British black pudding called """"blodpudding"""" (blood pudding). The Scottish haggis is called """"pölsa"""" or """"lungmos"""" (mashed lung). The Swedish """"pölsa"""" is made of some offal like liver or heart, onions, rolled barley and spices and is served with boiled potatoes, fried eggs and sliced beetroot. """"Blodpudding"""" is mostly served sliced and fried with lingonberry preserve, grated carrot or cabbage and fried bacon. Other popular offal dishes are """"levergryta"""" (liver stew) """"leverpastej"""" (liver pâté). Finland also has its own version of black pudding, ""mustamakkara"" (black sausage). There is also liver sausage, usually eaten as a"
"form of fricandeau"". Frikadeller are also known in Indonesian cuisine through Dutch cuisine (of the frikadel, which is historically similar to the frikadaller) influence and called ""perkedel"", however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, ""cabe rawit"", spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients. In Denmark, traditionally, they are made from minced veal, pork or beef (or a blend"
"they wish among lots of pleasant things, such as the smorgasbord of university courses, books in a bookstore, etc. In the Scandinavian languages, ö/ø and å are separate letters and are correctly transliterated as oe and aa, respectively, not as o and a. If the ö and å letters aren't available, the word can be correctly rendered as smoergaasbord. A traditional Swedish ""smörgåsbord"" consists of both hot and cold dishes. Bread, butter, and cheese are always part of the ""smörgåsbord"". It is customary to begin with the cold fish dishes which are generally various forms of herring, salmon, and eel."
"Bocadillo ""For the Colombian cuisine dessert, see Guava jelly."" The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars. Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos"
"or eaten warm with mashed potatoes — ""purée"". ""Empanadas"" — small pastries of meat, cheese, sweet corn, and a hundred other fillings — are a common sight at parties and picnics, or as starters to a meal. A variation, the ""empanada gallega"" (Galician empanada), is a big, round meat pie made most commonly with tuna and mackerel (""""caballa"""" in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. ""Fideos"" (noodles), ""tallarines"" (""fettucine"" and ""tagliatelle""), ""ñoquis"" (gnocchi),"
"""broodje frikandel"". In Belgium and in the north of France, it is served with any sauce of choice and sold in a variety of ways, for example with onions, in a long bun, a piece of baguette, as a kebab or plain and untouched. ""Frikandellen"" can also be included in party-packs together with other Dutch snacks such as ""bitterballen"", although they are significantly reduced in length. They are also often available in holiday resorts abroad which are popular with the Dutch, such as Lloret de Mar. In the Netherlands, ""frikandel""-eating contests are regularly held all over the country. The record"
"gifts; they come to feel just a little bit Swedish. The living room is furnished with paintings, a massive stone fireplace, and wooden furniture, with a view of the bay just outside the doors. The waitresses are young ladies dressed in Scandinavian outfits called ""dirndls"" as they serve you your food. The menu has a variety of options, from Swedish pancakes(which are similar to crepes) with lingonberries (which are little red berries, similar to cranberries) and Swedish meatballs, whitefish, sandwiches, or salads. The only location of Al Johnson's Swedish Restaurant & Butik is on the main street in the town"
"like ""bøfsandwich"", ""fransk hotdog"" and ""pølse i svøb"" and beverages like chocolate milk, soft drinks, coffee or beer. The mustard served in Denmark is strong, unsweetened and less sour than what is encountered elsewhere, and hot dogs and sausages also come with ketchup, Danish remoulade and a sweet soft bun. Danish style hot dogs has some regional variety. In most places they are served with pickled cucumbers, while other places serve them with pickled red cabbage. The immigration and gradual integration of immigrants have also influenced this Danish tradition and resulted in a Halal Pølsevogn being opened in Nørrebro, Copenhagen."
"no goat meat. ""Picadas"", which are consumed at home or in bars, cafés, """"cafetines"""" and """"bodegones"""" are also popular; they consist of an ensemble of plates containing cubes of cheese (typically from Mar del Plata or Chubut), pieces of salame, olives in brine, french fries, ""maníes"" (peanuts), etc.; ""picada""s are eaten accompanied by an alcoholic beverage (""""fernet"""", beer, wine with soda, to give some common examples). The people of Argentina greatly enjoy ""helado"" (ice creams of Italian lineage or sorbets Spanish lineage). In Spanish colonial times a type of sorbet was made from hail or snow. Breakfast typically is small"
"Kroppkaka Kroppkaka (plural ""kroppkakor"") is a traditional Swedish dish, named Body-cake with a filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkakor, they are very similar to the Lithuanian Cepelinai. Kroppkakor are mainly eaten in the southern Swedish landskap (regions) of Öland, Småland, Gotland and Blekinge. Kroppkakor are served with butter, cream and lingonberry jam. There are some regional variations of the recipe, in particular when it comes to the proportions of boiled and raw potatoes. Other, less common fillings, include eel (and are then called ålakakor instead of"
"to pass around each dish of toppings, and people help themselves. More festive meals can be loosely divided into courses: Fish toppings first (such as herring, shrimp, or smoked salmon) followed by cold cuts and salads, and finally cheese with bread or crackers and a little fruit. One or several warm dishes are often served with the meats on special occasions: For example breaded plaice filet, fried ""medister"" sausage, ""frikadeller"" with pickled red cabbage, or ""mørbradbøf"" (pork tenderloin with sauteed onions or a creamy mushroom sauce). Toppings change with the seasons and some are mostly associated with Easter or Christmas"