A Summer Day with Potato and Spinach // Frøken Jensen

A Summer Day with Potato and Spinach // Frøken Jensen
  • SITA & NENA CHALLENGE! Three Course Meal with Rhubarb. Vegetarian recipes💚 by Frøken Jensen.
    • 📖 Frk. Jensens Kogebog (Miss Jensen’s Cookbook), 1901 – 1st ed., Gyldendal – Denmark’s oldest publisher. 
    • 📷 by @rongtulyarts 


Potato salad with light dressing is usually eaten during summer.

  • INGREDIENTS // 4 portions 

¾ kg small potatoes
3 tablespoon of vinegar
3 tablespoon of vegetable oil
1 cup broth or water
3 tablespoons vinegar
3 tablespoons vegetable oil
chopped onion – to taste
chopped parsley – to taste
salt – to taste
pepper – to taste
sugar – to taste


1. Wash and boil potatoes. Peel them and cut into slices.
2. Make marinating sauce.

3. Marinate the slices potatoes for about 1 hour.
4. Garnish with chopped parsley.


  • INGREDIENTS // 4 portions 

¾ kg fresh spinach 
40g butter 
2 tablespoon of heavy cream
3 or 4 eggs
salt – to taste
pepper – to taste
sugar – to taste


1. Clean spinach and steam until tender. Chop very finely.
2. In a pan, put chopped spinach together with butter and heavy cream. Season with salt, pepper and possibly a little sugar. If frozen spinach is used, thaw it in the butter and cream, then warm in a pot before adding spices and eggs.
3. Remove from the heat and add the whipped eggs.
4. Pour the spinach pulp into a well lubricated rim and cook it in a water bath at low heat 1/2 – 3/4 hour.


  • INGREDIENTS // 4 portions 

5 eggs
1 tablespoon of potato flour
5 teaspoon milk
jam – to choice


1. Whip 5 egg yolks very well with 1 tablespoon of Potato Flour and 5 teaspoon of milk.
2. Add whipped egg white in the end.
3. In the pan, put little butter, pour the egg mix and as soon as the omelette is baked on one side, it is coated with jam and folded.

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