Organic Denmark Calendar 2013

Calendar

March 20 13 - February 20 14

DANISH ORG ANICS

Denmarks joint stand is implemented by Organic Denmark Export with subsidy from the EU and the Danish Ministry of Food, Agriculture and Fisheries’s Rural Development Programme. The event is being carried out in collaboration with Organic Denmark.

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BioFach 2013

MARCH

Ingredients – Serves 41 onion · 2 cloves garlic · 2 tbsp olive oil · 500 ml pearl spelt · 100 ml white wine · approx. 2 litres chicken stock · juice of ½ lemon · 500 g mushrooms · 300 g chicken breast · 1 bunch pars-ley · 50 g grated Gouda cheese or similar cheese · salt and pep-per · 2 tbsp oil for frying

PreparationPeel and chop the onion and the garlic and fry in 1 tbsp of oil. Add the pearl spelt, and stir while continuing to cook for 5-10 seconds. Add the white wine and stir until all the wine has been absorbed. Add a bit of boiling stock, stir occasion-ally and cook the pearl spelt until the liquid has been ab-sorbed. Continue adding stock a bit at a time, stirring until all

the liquid has been absorbed. This will take 15-20 minutes. In the meantime, prepare the fill-ing. Clean the mushrooms and cut into smaller pieces. Fry the mushrooms in 1 tbsp of oil in a frying pan, remove from the heat and transfer to a plate. Sprinkle with salt and pepper. In a frying pan, brown the chicken bits on both sides, turn down the heat and continue cooking for 5 minutes on either side.

Season with salt and pepper. Cut the chicken breasts into thin slices. Rinse and roughly chop the parsley. Mix mush-rooms, parsley, chicken slices and cheese into the pearl barley once it has absorbed most of the liquid. Season with salt, pepper and lemon juice to taste. The consistency of the pearl speltotto should be soft, but preferably with a bit of bite.

The gra ins - whether f rom r ye, bar ley or spelt are per fekt in r isot tos

PeARL SPeLTOT TO WITH MuSHROOMS AND CHICKeN

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Recipe: Organic Denmark

ORG ANIC DAY

In Denmark, organically farmed cows are entitled to spend a minimum of 150 days a year grazing outside. The organic dairies and Organic Denmark jointly organise the Organic day, which is the day on which the organic cows are let out onto the spring-green grass for the first time after a long winter inside.

A total of 60 organic farmers open their doors to the cows’ spring party; watching the cows dancing and jumping about with joy as they take to the grassy fields is indeed a festive occasion.In 2012, more than 100,000 Danes went to visit the organic dairy cows. On the farms, visitors can taste the organic dairy products and learn more about organics.

Scan code and watch the dancing cows

or use this linkwww.okodag.dk

21 Apr i l 20 1312 o'c lock noon

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BioFach 2013

APRIL

Ingredients – Serves 41 bunch of asparagus · 1 onion, in strips · 2 cloves of garlic, chopped · 1 tbsp butter · ½ punnet of cherry tomatoes · 1 bunch of dill · 1 mozzarella in brine, roughly grated · salt and pepper · butter for frying

Egg mixture8 eggs · 200 ml sour cream 9% · 200 ml milk · salt and pepper

Serve withWholemeal bread lemon fresh thyme.

PreparationBreak the asparagus spears at the tender point, boil in lightly salted water for 2 minutes, and cut diagonally into approx. 2.5-centimetre pieces. Whisk egg, sour cream, milk, salt and pepper together.Sauté the onion and garlic in butter over a low heat until transparent and stir in cherry tomatoes, dill, mozzarella, salt and pepper before adding the

egg mixture. Let the egg mix-ture set a bit. Then occasionally lift an edge of the egg mixture so that the uncooked egg on top runs under. Once the omelette is almost cooked, add the asparagus and bake for another 5 minutes in the oven at 180°C until completely set. Serve the omelette with lots of wholemeal bread, lemon and top with fresh herbs, if desired.


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eASTeR OMeLeT Te WITH PRAWNS AND ASPARAGuS

Recipe: Hedegaard Foods

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BioFach 2013

Ingredients – Serves 4

Smoked trout mousse300 g smoked trout · 175 g smoked cheese 10% · ½ bunch of dill

Bean salad with plum and parsnip dressing50 g almonds · 1 tsp salt · 50 ml boiling water · 400 g French beans · 2 cos lettuces · 250 g parsnip · 3 plums · 2 shallots · 2 tbsp olive oil · 2 tsp apple vinegar · 2 tsp Dijon mustard · ½ bunch of dill · 4 sprigs of mint

Serve with1 wholemeal baguette

Preparation

Trout mousseCrumble the smoked trout into a bowl, add the soft smoked cheese and stir until soft. Chop the dill and mix in.

Salted almondsRoast the almonds in a dry fry-ing pan. Dissolve the salt in the boiling water and pour over the almonds once they have been roasted golden. Let the salted water evaporate from the frying pan. Leave the almonds to cool.

Make the saladTop and tail the beans. Steam the beans in slightly salted water in a pan for approx. 4 minutes and drain into a col-ander. Rinse the lettuce and rip into smaller pieces.

Make the dressingPeel the parsnips and cut into tiny cubes, 3×3 mm. Cut the plums into tiny cubes. Finely chop the shallots. Mix a dress-ing of oil, apple vinegar and Dijon mustard. Finely chop the mint and dill and mix into the dressing. Gently mix the parsnips, plums and shallots into the dressing. Arrange the lettuce leaves on a plate, place the beans on top and top with the parsnip dressing. Decorate with the almonds. Use two tablespoons to make oval balls of trout mousse and arrange on top of the salad.

TIPApples or peaches may be used instead of plums.

MAY

SMOKeD TROuT MOuSSe WITH BeAN SAL AD

Smoked t rout and sof t smoked cheese mousse, ser ved with let tuce, french beans, sa l ted a lmonds and p lum and parsnip dressing


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BioFach 2013

JuNe


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Ingredients – 1 loaf200 ml lukewarm water · 25 g fresh yeast · 1 tsp salt · 3 tbsp oil · 200 ml plain yoghurt · 250 g sieved spelt flour · 300 g wholemeal flour

BrushingWater or milk

PreparationDissolve the yeast in the lukewarm water. Add the rest of the ingredients and knead the dough using a mixer for 10-15 minutes at a slow speed. Cover the bowl with a damp cloth or cling film and leave the dough to rise for 1 hour. Gently stir

the dough and then transfer to a greased baking tin or to a baking sheet lined with baking paper. Cover the dough with a damp cloth and leave to rise for a further 15-20 minutes. Bake the bread on a low shelf in the oven at 200°C for approx. 30 minutes.

TIPAdded dried fruits: Nuts, raisins, cranberries, apricots or other dried fruits may be added.

NORDIC BReAD

Stoneground f lour contains a l l par ts f rom the gra in - endosperm, bran and germ.

Recipe: Mejnerts Mølle

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BioFach 2013

enjoy and ser ve chi l led on a sunny day with some s l ices of f resh g inger and a s l ice of l ime for a f resh a lcohol f ree summer dr ink .

Perhaps add a l i t t le vodka i f a more "adult " cockta i l is desi red

JuLY


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Recipe: Naturfrisk

GINGeR BeeRNO. ALCOHOL

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BioFach 2013

AuGuST

PARfAIT WITH POPPY SeeDS,

HONeY/SAffRON AND CHeSTNuTS

Cream par fa i t wi th three d i f ferent f lavours

Ingredients – Serves 4

Parfait5 egg yolks · Seeds of ½ vanilla pod · 75 g sugar · 3-5 grains of cooking salt · 500 ml lightly whipped cream

Flavours2 tbsp roasted blue poppy seeds · 2 tbsp liquid honey and 1 pinch of saffron · 3 tbsp chestnut puree

PreparationWhip egg yolks, sugar, vanilla and salt until light and airy. Gently mix in the lightly whipped cream, and divide into three portions. Add the respective flavours to each por-tion. Freeze the parfait in suitable containers. Serve in three small portions per person, for example arranged on spoons.


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More than 90 organic farms in Denmark open their doors to the Organic harvest markets. The farms are all very different, from small farms to large estates, some have horses and pigs as well as cows and sheep, while others produce lots of vegetables.The children can say hello to

the organic cows grazing in the fields, they can pat the happy pigs or play in the bales of straw which has been grown without the use of pesticides or artificial fertilisers. You can also go for a guided tour of the fields, hear about the produc-tion of organic foods, explore the farm shops or learn about

how to grow your own organic vegetables.Finally, you can buy lots of fresh organic produce to take home.The organic harvest markets attracted more than 90,000 Danes in 2012. The event is held during the first weekend of September each year.

ORG ANIC HARveST MARKeTS

1 September & 3 1 st August 20 13

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PReSeRveD PLuMS

Ingredients500 g plums · 500 ml water · 250 g sugar · juice of ½ lemon · 1 vanilla pod

PreparationCut plums into quarters and remove the stones. Slice open the vanilla pod and scrape out the seeds. Put water, sugar, lemon juice, vanilla seeds and vanilla pod into a saucepan and bring to the boil. Place the plums in scalded out jars rinsed with alcoholic liquor. Pour the syrup over the plums and seal immediately.

Tr y preser v ing - a t radi t ional way for keeping taste and scent of the summer a l l year round.


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BioFach 2013 Recipe: Organic Denmark

OC TOBeR


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Ingredients – Serves 4250 g Brussels sprouts · 350 g scorzonera roots · 125 g pearl barley · 750 ml water · ½ tsp salt · 1 tbsp neutral rapeseed oil · 1 tsp salt · 5-6 leaves of fresh sage · 2½ tbsp lemon juice · 25 g parmesan

PreparationPrepare the Brussels sprouts and cut the large ones into halves or quarters. Peel the scorzonera roots and cut into 3-centimetre pieces, prefer-ably diagonally. Immediately cover the scorzonera roots with water, preferably with a bit of lemon juice, to prevent from going brown. Heat up a wok or saucepan until medium hot and add rapeseed oil. Place

the still wet scorzonera roots in the wok or pan and cover with a lid. The scorzonera roots should braise without browning. If they start browning, add a bit more water or lemon juice and turn down the heat slightly. The roots should braise for about 12 minutes. Rinse the pearl barley and tip into boiling water. Leave the pearly barley to boil gently for 12 minutes. Drain into a colander. Add Brussels sprouts

and scorzonera roots to the wok or pan and braise for 5 minutes. Mix the pearl barley, lemon juice, shredded sage and salt with the vegetables. Mix well and add olive oil, sage, salt and pepper to taste. Serve as a salad or side dish. Sprinkle par-mesan on top or serve on the side. Garnish with a few sage leaves, if desired.

PeARL BARLeY AND BRuSSeLS SPROuT SAL AD

High-qual i t y grains - skinned and pol ished, and sometimes even long-roasted. The grains – whether from r ye, bar ley or spelt – are per fect as accompaniments of meat dishes, in r isot tos and in desser ts There are countless possibi l i t ies. They taste good and leave you feel ing nicely sat iated.

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BioFach 2013 Recipe: Organic Denmark

BReAST Of DuCK WITH fRIeD MuSHROOMS, BLueBeRRIeS

AND HONeY

Ingredients – Serves 4150 g mixed mushrooms, for example oyster mushrooms, button mushrooms and chante-relles · oil · one small handful of fresh thyme and one handful of fresh rosemary · 250 g blueberries · 2 tbsp honey · 2 duck breasts · salt, pepper

PreparationClean the mushrooms and fry in a frying pan until golden. Add 100 g blueberries, chopped thyme and 1 tbsp honey. Gently mix every-thing in and heat through. Season with a bit of salt and pepper, if desired. Add the rest of the blueberries just before serving. Toss chopped rosemary and 1 tbsp of honey into a hot frying pan. Season the duck breasts with salt and pepper and fry skin-side down until brown. Turn over and continue frying until done. Remove from the heat and leave to rest for 10 minutes. Cut into thin slices just before serving.

Serve with a delicious blueberry salad.Mix baby lettuce leaves with 100 g of fresh blueberries, 50 g of walnuts and 100 g of blue-mould cheese. Drizzle 2 tbsp of acacia honey over the salad.

NOveMBeR


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Go for a walk with the fami ly on an fa l l day and col lec t some wi ld berr ies .

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BioFach 2013 Recipe: Friland A/S

DeCeMBeR


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Ingredients – Serves 6500 g parsnips · 500 g baby beetroots · 900 g scrubbed small potatoes, whole or in halves · 150 g onions 1½ tsp cooking salt · freshly milled pepper · 200 g prunes · 100 ml water · 2 kg neck of pork with rind and deboned · 1 tsp cook-ing salt · 5 bay leaves

Gravy2 tbsp plain flour · 400 ml milk10 g butter · 150 ml meat juices from the roast · ½ tsp cook-ing salt · freshly milled pepper · gravy browning

PreparationPeel the root vegetables. Cut the parsnips into long sticks and roughly chop the beet-roots. Season root vegetables, potatoes and onions with salt and pepper. Place the veg-etables in an oven-proof dish (approx. 19×33 cm) interspersed with the prunes. Add water.Score the rind at 1.5-centimetre intervals, but be careful not to cut into the meat. If the butcher has scored the meat, check that the scoring is deep enough. Sprinkle with salt and rub the salt into the rind. Place the meat on top of the

vegetables. Place the dish on the middle shelf in a cold oven. Set the temperature to 175°C and cook for approx. 2 hours. Use a cooking thermometer to measure the internal tempera-ture of the meat, which should be approx. 65°C. Remove the dish from the oven and pour the meat juices through a sieve and into a bowl. Keep the roast and the vegetables hot until the gravy is done.

GravyIn a saucepan mix the flour with 2 tbsp of milk. Add the rest of the milk together with the

butter. Bring to the boil while stirring, and add approx. 150 ml of meat juices, salt and pepper and a bit of gravy colouring. Leave the gravy to boil over a low heat for approx. 5 minutes, and season to taste.

NeCK Of PORK WITH ROOT veGeTABLeS

AND PRuNeS

On Chr istmas eve, most of the Danes eat e i ther roast duck or neck of pork .

Organic DenmarkSilkeborgvej 260 · DK-8230 Åbyhøj

+45 87 32 27 00 · www.organicdenmark.dk

Danish Agriculture & Food Council Axelborg, Axeltorv 3 · DK-1609 København V +45 33 39 40 00 · www.agricultureandfood.dk

Documents

Organic Denmark Calendar 2013