for family meals :
recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal Danish
Ballet. You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also be
talented in the kitchen as well but he has agreed to
share some of his recipes with us which is great news.
also does his own recipe Newsletter, which is where
this recipe actually came from, so if you would like
to subscribe to it then click
a l'amande is a tradional Danish dessert, served mostly
at Christmas. When served with the traditional Danish
Christmas dinner, one whole almond is placed in the
pudding. The diner who finds the almond will get an
extra gift. This usually helps on the number of second
helpings, especially since in my family it is common
not to reveal who has the almond until all has been
cup (65g) of rice (short grain perl rice is best)
2 cups (1/2 litre) of milk
1 teaspoon vanilla extract
1 small cup (50 grams) chopped almonds
2 - 3 tablespoons sugar
1 - 2 tablespoons madeira or sherry (optional)
2 small cups (0.4 litre) whipping cream
the bottom of a pot with butter, then heat the milk
to almost boiling.
the rice gradually while stirring. Turn the heat down,
cover with a lid and let the rice simmer for about
this porridge cool, then add almonds, sugar, vanilla
the cream and add it gently.
with warm or cool cherry sauce.
you like your dessert sweeter you may want add extra