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Local recipes from the Little Belt

Recipes of the Little Belt

Explore the delicious cooking from the Little Belt. The gastronomic experiences at our hotels and restaurant are plenty, and you can plan a very unique gastro-tour trying their specialty dishes, dessert and bread. 

If you can't come to the Little Belt, it'll come to you

Hotels and restaurants by the Little Belt have been so kind as to share one or more of their most popular and exciting recipes with us, so you have the benefit of trying them out at home.

The chefs usually use local ingredients for their recipes, and we strongly encourage you to do the same when shopping - buy locally and support your local shops and stores.

 

Hindsgavl Chokolate-creme

Hindsgavl chokoladecreme

Ingredients:

  • 1½ deciliter cream
  • ¾ deciliter whole milk
  • 30g sugar
  • 1 tablespoon vanilla sugar
  • 150g milk chocolate
  • 75g dark chocolate
  • 75g soft butter
  • Pinch of salt

 

How to:

Bring milk, cream, sugar and vanilla sugar to boil. Take the mixture off the heat, and melt the chocolate in there. Let the mixture cool to finger-temperature before turning the butter into it.

Pour into cleaned glasses.

Brenderuphus Raspberry slices

Hindbærsnitter fra Brenderuphus

Around 10-12 pieces

cake:

  • 200g oatmeal (fine)
  • 150g sugar
  • 175g butter
  • 3 egg yolks

Topping:

  • 3 egg whites
  • 100g sugar
  • 50-70g almond flour
  • 1 deciliter raspberry jam
  • Rasperry dust (freezedried, crushed raspberries)
  • Suggestion: dried cornflowers

How to:

Mix oatmeal and sugar. Melt the butter and stir it into the oatmeal along with the egg yolks. Distribute the mix in a baking pan with baking paper, measuring approx. 20x30 cm, and bake the cake at 160 °C for 25 minutes (hot air).

Whip the egg whites stiff, add the sugar little by little and whip them thicker/tougher. Carefully turn the almond flour into it.

Distribute the jam across the cake, followed by the topping, and bake the cake for another 30 minutes at 160 °C (hot air).

Slice the cake, sprinkle with raspberry dust and maybe dried cornflowers.

HOLMs Chicken-salad

HOLMs hønsesalat

Filling

400g cooked chicken tender (shreds)

100g white asparagus (chopped, from jar)

3 tablespoons finely chopped chives

Salt and freshly ground pepper

 

Dressing

1 tablespoon fresh lemonjuice

8 tablespoons mayonnaise

1 tablespoon crème fraiche (38%)

 

How to:

Mix the ingredients of the dressing together in a small bowl, and then add salt, pepper and lemonjuice+chives. Make sure to taste along the way, to suit your preference.

Then, add the rest of the filling. Garnish with fried bacon and sliced tomatoes.

Severin Salade Nicoise

Salade Nicoise

Ingredients:

  • 300 g raw tuna
  • 10 quail eggs
  • 200 g green beans
  • 300 g potatoes
  • 1 pack cherry tomatoes
  • 1 pack Lollo Rossa Salat
  • 1 bundle of dill
  • 1 glass of black Nicoise olives

Marinade:

  • 1 deciliter olive oil
  • 3 table spoons vinegar
  • 3 table spoons sugar
  • 1 teaspoon salt
  • 1 teaspoon peber
  • 1 teaspoon Dijon mustard

How to:

Boil potatoes with skin on for 20-25 min. Cool and peel.

Grill the tuna on a grillpan for about 2 minutes and cool.

Boil the eggs for 3 minutes. Let them cool and then carefully peel.
Blanche beans and cool.
Half the cherry tomatoes.

Spread on plates with even distribution.

Whip the marinade together and pour over the salad.

Serve immediately.

The salad is well suited as lunch and appetizer. 

Hindsgavl Wild garlic capers

Ramsløg Middelfart

Ingredients:

  • 200g seed pods from deflowered wild garlic
  • 100g fine salt
  • 2 deciliter vinegar
  • 2 deciliter sugar

How to:

Rinse the seed pods thoroughly in water. Them put them into a bowl, mixed with the sald, and let it sit for 1 full day by room temperature.

Cleanse the remaining salt from the seed pods, and put them into a scalded canning jar. Boil vinegar and sugar together in a pot and then cool the mixture. Pour the mixture over the seed pods, and close the jar. Refrigerate the jar for 7 days, and afterwards the capers are ready.

Lasts for about 5 months, refrigerated.

Comwell Rye Bread

Comwell Rugbrød

1 loaf

Ingredients:

  • 300g rye kernels
  • 3 deciliter water
  • 25g yeast
  • 3 deciliter buttermilk
  • 3 teaspoons fine salt
  • 150g shredded carrots
  • 200g rye flour
  • 100g graham flour
  • 150g wheat flour

How to:

Boil the water and pour it over the rye kernels. Let them soak for atleast and hour but preferably overnight.

Stir the yeast into the buttermilk and add salt, carrots and lastly rye kernels along with the water they were soaking in. Turn rye flour, graham flour and wheat flour into the dough and stir it together completely.

Let the dough rise for atleast one hour by room temperature, and then pour it into a rectangle form with Teflon coating and let it rise for another hour.

Bake the bread at 170 °C hot air/190 °C normal oven for about one hour, until it is baked through (Ovens differ, so remember to keep an eye on it, and check if it’s done)

Let the bread cool a bit in the form before flipping it onto an oven grid, where it should cool completely.

Any surplus rye can be roasted into thin rye-croutons, delicious on soups, with dip, in salad or atop your morning yoghurt.

Severin Bounty Cake

Bounty kage

Ingredients:

Cake:

  • 6 egg whites
  • 210 g coconut sprinkle (flakes)
  • 210 g powdered sugar

Chocolate creme:

  • 4 egg yolks
  • 60 g powdered sugar
  • 50 g butter
  • 150 g milk chocolate

How to:

Cake:
Whip egg whites and powdered sugar into marengs and turn the coconut sprinkle into it. Pour the mass into a spring form (24 cm) and bake by 185 °C for 25-30 min.

Remove it from the oven and let cool on a grate.

Chocolate creme:
Stir the egg yolks and powdered sugar into a nice mix. 
Melt butter and chocolate over a water bath and let it cool a bit.

When the chocolate/butter mass is cooled, mix with egg-mix and smear on the cold cake.

You can sprinkle the cake with coconut for decoration. 

Naturpark Lillebælt Pickled Seaweed

Syltet tang

Ingredients:

  • A handful of fresh seaweed (bladder wrack, toothed wrack, low claw-wrack)
  • 1 deciliter vinegar
  • 1 deciliter water
  • 1/2 deciliter sugar
  • 1 teaspoon salt
  • a pinch of freshly grinded pepper

 

How to:

Mix water, vinegar, sugar, salt and pepper in a pot. Boil untill the sugar is dissolved. Rinse the seaweed in saltwater and pluck or cut it into mouthsized pieces. Boil the seaweed for 10-15 min. Pour into scalded glasses. 

Naturpark Lillebælt Seaweed Salad

Blæretang

Ingredients:

  • A handful of fresh bladder wrack (the outermost, fresh parts of the plant)
  • Lime juice
  • Sesame oil
  • Sesame seeds

 

How to:

Pour boiling water over the seaweed untill they change color. Drain the water and turn the lime juice and sesame dressing into it. Sprinkle with sesame seeds.

Naturpark Lillebælt Pasta with seaweed

Pasta med tang

Ingredients:

  • Spaghetti for 2 people
  • A big handful of seaweed (bladder wrack and/or toothed wrack - the outermost freshest parts of the plant)
  • A good lump of butter
  • 1 garlic clove
  • 1 deciliter chopped parsley
  • Salt
  • Black pepper

 

How to:

Boil the spaghetti with plenty added salt. Cut the seaweed into smaller pieces and chop the garlic into fine small bits.

Melt the butter in a big pan or pot with a think bottom and sauté the seaweed and garlic lightly within untill the seaweed changes color and the garlic turns clear. Drain the boiled spaghetti and lift it into the seaweed and garlic. Taste with salt and pepper.

Garnish with plenty of chopped parsley. 

Naturpark Lillebælt Buckthorn schnapps

Havtorn

Ingredients:

  • A good, big handfull of buckthorn berries.
  • 2 tsp honey (heather honey gives best taste)
  • A bottle of taste-neutral scnhapps or vodka

How to:

Rinse the berries and pour into a bottle or canning jar.

Pour 2 tsp of honey over it depending on preferred sweetness. You can always add more later in the process if the schnapps is too sour.

Pour about half a bottle of spirits over the berries and honey untill they're covered. Let sit for 3-5 months. Afterwards filter and taste with honey. If it's too strong of a taste, dilute with more spirits.

The schnapps is now drinkable but can be left to its own for 1-2 more months. This scnhapps gets better as it gets older.  

Naturpark Lillebælt Blackberry schnapps

Brombær

Naturpark Lillebælt Schnapps from beech leaves

Bøgeblade

Ingredients:

  • 1 btl taste-neutral schnapps or vodka
  • 2 handfulls of big, barely sprouted beech buds collected at the right time

How to:

Cover the leaves with the spirits, and let sit for 1, preferably 2 weeks. The leaf buds give an incredibly fine taste.

Dilute the mixture after filtering in the ratio 1:5, meaning 1 part mixture to 5 parts pure spirits.