À la Dankertier

This recipe is simple and straight forward - and on top of this even delicious. My mom used to make cabbage roulades not just cooked (in water), but nicely fried on top of this to release the delicious sweet taste of the cabbage (I hope one day I put the original here). This makes it incredible good, but also needs to roast slowly since you don't want to burn it and you need to know exactly how much spices you'll need, because spicing after is almost impossible and you risk to get a bland food... So my mom came up with this "fake" solution: instead of making rolls you simply cut everything small and fry it together in the pan. If you think it's not spicy enough at, you can always add more. For 4-6 portions separate 500g of minced meat and cut about 1kg of cabbage in 2x2cm large pieces. Heat up some vegetable oil in a big pan, add meat and cabbage and start roasting it slowly while stirring it often. When it softens start adding about 2tsp. salt, 2tsp. groun...

Many years ago, I started doing my own bread at home. I always looked for the perfect recipe for cheese bread. I looooooooove cheese bread, but when you put the cheese directly in the dough, you don't "feel" it really when you eat the bread. And then I took a bread cooking class at the community center, and the guy that gave the class was previously working at "La mie de la couronne" (sorry for non-french speakers, this is an inexplicable word game), a very nice bakery in downtown Sherbrooke. This place, for me, is know for it's fabulous bread, in particular the cheese bread (and chocolate bread, more on that later...). I was thrilled! There was no other word: I was going to know the secrets to the perfect cheese bread! It starts easy enough. You need to prepare a ball of your favorite bread . There is a simple recipe on our blog here , but you can do whatever recipe you want. I sometimes like to put bacon bits in the dough, or sun dried tomatoes... ...

This is a Canadian goody which has to be here. When I tasted it the first time, there was nothing comparable. It was so good and with an incredible texture, I couldn't believe it's self made! Even more, our first trials failed sadly, it was too sticky and we needed to throw most of it out (luckily the sugar can simply be dissolved in water, just takes time). Nevertheless, the last possible problem seemed the baking soda, which we couldn't find in Sweden. So on our last trip I brought it back all the way from Chicago :) - and voilà, it came out perfect! We made 2 forms, a pie and a spring form, and figured, that not only the spring form is much easier to remove and the sponginess is more uniform. An original recipe can be found on that page . In a big pot (minimum 3 liters) warm up on medium heat 625ml sugar   160ml light corn sirup (we don't know if corn is important, and the only we found here was dark pancake sirup - it works) 80ml of water and stir consist...

This recipe is also a couple of month old, but simply soooooo good for a veggy burger, that it has not been forgotten. I found it on this crazy blog here thinking it's always a good idea to find some alternative meat-free burgers. The liquid smoke was intriguing and the result was fabulous, even so the paddies were rather thin and therefore a little dry - so there's great potential left.... For 8 paddies put 2 cups of chopped spinache and 1 cup of diced onions in a food processor and pulse until it's a fine mixture. Add  3 cups cooked kidney beans Half a cup of dinkel (originally it was brown rice, but hey, lets go healthy a little further) 4 gloves of pressed garlic 1Tsp liquid smoke 2tsp soy sauce 1Tsp smoked paprika 2tsp oregano 1.5tsp grounded cumin black pepper and mix until it's a proper paste, but not doughy. Place the mix in a bowl and mix in half a cup breadcrumbs. You should have a nice texture of the mix to form balls and ...

Yes, another burger recipe - finally. I guess many thought we were kidding when we posted "the first of many" , but we actually really tried a large variety. A couple of our early tries were fish burgers, and this one here especially was inspired by a recipe posted by the magazine of the ICA supermarket . Combined with whole-grain buns it's a delicious and healthy alternative to the fatty beef burgers.  For four burgers you'll need 700g tuna filets (or any other white fish), 1 avocado (sliced), 4 burger buns (whole grain if you can), 1 bunch of pea sprouts ( or any other kind of crunchy sprouts). As a spicy burger spread mix 100ml mayonnaise , 2tsp Wasabi and a pinch of salt . Fry the fish in some olive oil and roast the bread. Spread the mayonnaise mix on the bottom half of the bun, put the tuna filet on top and cover with avocado slices and sprouts. To spice it up a little more, you can use a few drops of Teriyaki sauce .

This is a real Swedish classic. It's usually served around the Christmas time, especially around the Luciadag. That particular celebration day is historically quite funny, since they celebrate the burning of an Italian witch. Okay, one needs to mention that she was obviously falsely accused and became a saint - Saint Lucia. Also it's with a lot of candles, so Swedes try to have a nice day to brighten up the dark winter month. Also, Lussekatt are also just one of many Swedish baking goods prepared with saffron. Mix 25g of yeast 50g melted butter 250ml lukewarm milk 125g of quark (kvarg or fromage blanc) 0.5g saffron 75ml sugar salt 850ml flour and knead until supple and smooth. Then let it rise in a warm humid place for about 30min. Start preheating your oven to 225C while preparing the Lussekattar. Therefore, separate the risen dough into 15-20 pieces and form them into an S-shape, place them on a baking paper on a backing tray and decorate them with raisins (se...

One of the well known grocery shop here in Sweden is ICA. When I arrived, I was "spelling it out", like in Qc we do for IGA. People looked at me awkwardly and at some point, I realized that you are suppose to say it "ica" not "i. c. a.". This is a nice place to shop, they have different kind of shop. The one we like to go to is enormous. One of the nice things is that we can "self-scan" through the shop: at the entrance, we scan our membership card and take a self-scanner. When we go out, we put the device on a rack and scan our card on a computer, pay and leave. They check us every now and then, sometimes the entire stuff, sometimes 5-6 items choose randomly. Bref! Our membership comes with advantages, is a magazine we have by mail every month. Most of the recipes are either plain weird, not looking tasteful or would take too long to prepare, but sometimes, you find treasure. This recipe is one of them (we have it just in Swedish, online inclu...