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COOKING WITH AMBASSADORS

Danish food: Cold buttermilk soup (koldskal) with small sweet rusks (kammerjunker)

Ingredients: 6 pasteurised egg yolks, 6 tablespoons sugar, 1 vanilla pod, 1l buttermilk (kefírové mlieko), 2 tablespoons of freshly squeezed lemon juice.Preparation: Whip the egg yolks with the sugar and vanilla seeds until the sugar dissolves. Add the buttermilk while stirring gently and season the soup with lemon juice. The buttermilk soup should be served ice cold with small sweet rusks (kammerjunker).

Delicious koldskal with kammerjunker.(Source: CourtesyoftheDanishEmbassy)

Ingredients: 6 pasteurised egg yolks, 6 tablespoons sugar, 1 vanilla pod, 1l buttermilk (kefírové mlieko), 2 tablespoons of freshly squeezed lemon juice.
Preparation: Whip the egg yolks with the sugar and vanilla seeds until the sugar dissolves. Add the buttermilk while stirring gently and season the soup with lemon juice. The buttermilk soup should be served ice cold with small sweet rusks (kammerjunker).

Ingredients for the rusks: 500g wheat flour, 250g of butter, 100ml of fresh milk, 1 egg, 150g of sugar, lemon zest, 1 tablespoon of baking powder, 1 vanilla pod, 1 tablespoon of cardamom.

Preparation: Scrape the vanilla seeds from the vanilla pod and put them in a bowl with sugar and softened butter, then whip until it becomes white and thick. Add the egg and whip again. Then add the milk, flour, baking powder and peel from the lemon into the dough, and knead it. Place the dough on flat surface, and divide it into 10 portions. Roll each portion into sausages with a diameter of approximately 3cm. Cut the sausages into pieces 1cm thick and then shape these by hand into little balls. Place the balls on a baking tray, and bake them at 180 degrees Celsius for about 12 minutes.

Video from cooking with Danish ambassador Anita Hugau:

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