Recipe Tarteletter med høns i asparges (Creamed Chicken in Pastry Shells with Asparagus)

Traditional Danish Delight: Tarteletter med høns i asparges

Indulge in the savory goodness of Danish cuisine with Tarteletter med høns i asparges, a delectable dish featuring creamy chicken and asparagus nestled in delicate pastry shells. This classic Danish recipe is a crowd-pleaser that combines rich flavors and comforting textures.

Perfect for special occasions or cozy gatherings, Tarteletter med høns i asparges is ideal for impressing guests with an authentic taste of Danish food. Whether it’s a holiday feast or simply a Sunday dinner, this dish is sure to delight taste buds and evoke feelings of warmth and nostalgia.

Recipe: Tarteletter med høns i asparges (Creamed Chicken in Pastry Shells with Asparagus)

Danish recipe, Danish food

Ingredients:

• 4 pastry shells (tarteletter)
• 1 lb cooked chicken, chopped into small pieces
• 1 cup asparagus, chopped into small pieces
• 2 cups chicken broth
• 1 cup heavy cream
• 3 tbsp butter
• 3 tbsp all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation time: 30 minutes

Serves 4 persons

Cooking time: 20 minutes

Difficulty score: 5 out of 10.

Reason for difficulty score: This recipe requires some cooking techniques such as making a roux and cream sauce. It may be challenging for beginners but with attention to detail, it can be achieved successfully.

Instructions:

1. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to make a roux. Cook for about 2 minutes until it turns slightly golden.
2. Slowly pour in the chicken broth while whisking constantly to create a smooth sauce. Cook until the mixture thickens.
3. Add the heavy cream and continue to cook until the sauce is creamy and thickened. Season with salt and pepper to taste.
4. Add the cooked chicken and asparagus to the sauce, stirring gently to combine. Cook for an additional 5 minutes until heated through.
5. Preheat the pastry shells according to package instructions.
6. To assemble, carefully spoon the creamy chicken and asparagus mixture into each pastry shell.
7. Garnish with fresh parsley before serving hot.

Enjoy this traditional Danish dish of Tarteletter med høns i asparges with its rich creamy filling wrapped in crispy pastry shells!

Nutrition: Tarteletter med høns i asparges (Creamed Chicken in Pastry Shells with Asparagus)

Here is the nutrition per serving based on the recipe for Tarteletter med høns i asparges:

• Calories: 450
• Protein: 25g
• Fat: 30g
• Carbohydrates: 20g
• Fiber: 5g

This traditional Danish dish, Tarteletter med høns i asparges, is a delicious and satisfying meal that combines creamy chicken and fresh asparagus in pastry shells. While it may be on the higher side in terms of calories and fat content, it also provides a good amount of protein and fiber. The balance of nutrients makes this dish a hearty option for a special occasion or indulgent meal.

Serving suggestions for Tarteletter med høns i asparges (Creamed Chicken in Pastry Shells with Asparagus)

When serving Tarteletter med høns i asparges, it is traditional to accompany the dish with a side of pickled beets. The tangy sweetness of the beets complements the creamy chicken and buttery pastry shells perfectly. Additionally, a fresh green salad dressed with a light vinaigrette can add a refreshing contrast to the richness of the main dish.

To add some extra texture and flavor to the meal, consider garnishing the tarteletter with freshly chopped parsley or chives. These herbs not only enhance the visual appeal of the dish but also provide a pop of freshness that balances out the indulgent components.

• Pickled beets
• Green salad
• Fresh herbs like parsley or chives

What to serve with Tarteletter med høns i asparges (Creamed Chicken in Pastry Shells with Asparagus)

For a complete Danish meal featuring Tarteletter med høns i asparges, you may want to start with an appetizer such as smoked salmon on rye bread or Danish meatballs (frikadeller). These dishes will introduce guests to more flavors from Danish cuisine and set the stage for the main course.

To round out your meal, consider serving a classic Danish dessert like Æblekage (apple trifle) or hindbærsnitter (raspberry slices). These sweet treats will provide a satisfying conclusion to your culinary journey through Denmark.

• Smoked salmon on rye bread
• Danish meatballs (frikadeller)
• Æblekage (apple trifle)
• Hindbærsnitter (raspberry slices)

Tips for Increasing Flavor in Tarteletter med Høns i Asparges

As an expert in Danish cuisine, I recommend adding a few extra ingredients to enhance the flavor of your Tarteletter med Høns i Asparges (Creamed Chicken in Pastry Shells with Asparagus). One way to do this is by incorporating fresh herbs such as dill or parsley to add a pop of freshness to the creamy chicken filling. Additionally, you can add a splash of white wine or lemon juice to brighten up the flavors.

For a more indulgent twist, consider adding some crispy bacon bits or sautéed mushrooms to give your dish an extra layer of richness and depth. These additions will elevate the classic Danish recipe and make it even more delicious.

Spicy Score: 3 out of 10

I would rate Tarteletter med Høns i Asparges as a 3 out of 10 on the spiciness scale. This dish is not traditionally spicy in Danish cuisine, but you can always adjust the heat level to suit your personal preferences. You could incorporate a pinch of cayenne pepper or chili flakes for a subtle kick without overpowering the delicate flavors of the creamed chicken and asparagus.