Frøken Jensen’s veggie cooking challenge! We wish to inspire everyday Danes meals by looking at traditional food from another point of view keeping alive tasty, healthy and climate-friendly recipes from Frøken Jensens Kogebog – Miss Jensen’s Cookbook, 1901.
HOW? We chose one ingredient in season from the veggies, fruits & berries calendar. We cook a three-course meal with those ingredients from vegetarian recipes from Frøken Jensen’s cookbook.
WHY? To preserve gastronomic cultural heritage and tribute to Frøken Jensen as a cookbook author and above all as a valuable chef in Denmark. To promote vegetarian, plant-based meals and reduce food waste.
TOMATO SOUP (TOMATSUPPE)
- INGREDIENTS // 4 portions
1kg red tomatoes
2 onions
250g rice
paprika powder – to taste
chopped parsley – to taste
salt – to taste
thin slices of leek
- METHOD
1. Scald rice by placing it in a sieve and pouring boiling water over it.
2. Pour the rice into a pot, add water with salt, bring to a boil and simmer until rice is tender as for a soft porridge.
3. Boil the tomatoes with 2 onions until soup texture.
4. Then pour the rice porridge and tomato soup together into the sieve and forcefully rub it through the holes on the surface of the sieve, meanwhile liquid is poured into a pot.
5. Put the pot over the fire, add paprika powder, finely chopped parsley and salt, to taste.
6. Turn up the heat as high as it will go and wait until everything is boiling, then turn the heat down to low again and cook gently, stirring a couple of times.
7. Add fish balls, ball dumplings (flour) or thin slices of leeks to cook into the tomato soup.
TOMATO OMELET (TOMAT-OMELET)
- INGREDIENTS // unit
1 big ripe tomato strawberries
1 egg
1 tablespoon milk
Bread crumbs, to dip in batter
Butter, to fry
- METHOD
1. Cut tomato into slices. Beat an egg, tablespoon of milk and a pinch of salt
into a bowl. Dip slices of tomato into the beaten egg. Then, coat them with breadcrumbs. Heat butter in a small saucepan. Fry them, until golden brown for each side.
2. Pour egg mix beat over fried slices of tomato, wait a bit until it curdles and flips the omelette over with a plate. Slide the other side of the omelette into the pan and again wait a bit until it curdles. Flip again if it is necessary. This omelette must be well done on both sides.
PICKLED GREEN TOMATOES (SYLTEDE GRÆNNE TOMATER)
- INGREDIENTS
1 kg green tomatoes
½ l water
½ l white vinegar
1 tbsp salt
SUGAR SYRUP
750g sugar
100ml white vinegar
100ml water
1 vanilla pod or 10 cloves
- METHOD
1. The tomatoes are boiled in water, vinegar and salt until the skin can be peeled off; possibly you can just prick the tomatoes.
2. To make the syrup: Sugar, vinegar and water are boiled to brine with the spices. In the syrup, the tomatoes are boiled for 3-4 minutes and left until the next day.
3. After which they are boiled again for a few minutes. The tomatoes are picked up and the syrup is boiled before it is poured over. Put a lid on the glass immediately.
TOMATOES MARMALADE (TOMATMARMELADE)
- INGREDIENTS
¾ kg ripe red tomatoes
¼ kg sour apples
2 lemons (125g approx)
½ kg sugar
Gelling agent
- METHOD
1. The tomatoes are poured over with boiling water, peeled and cut into pieces. The apples are peeled and cut into slightly smaller pieces than the tomatoes. The lemons are washed, divided into four parts lengthwise and then cut into very thin slices across.
2. All the fruit is mixed and boiled under a lid over low heat until tender, after which the sugar is added. The jam is now boiled approx. 10 minutes without the lid. The gelling agent is added according to the instructions for use.
3. Pour the jam into the glass. Put a lid on the glass immediately.
