À la Dankertier

I really love roulades. It was one of the first "German" recipes I made, when I came to Sweden. They just need a few ingredients, some cooking time and they taste amazing. You can vary the filling as you want, so I will post follow-ups with different styles. And if you make a bunch of them at once, it doesn't take longer, you can simply freeze them and have a quick lunch for the next day... Basic recipe: To start you need some fresh topside or any other tender beef . You can buy them prepared, that means cut in a few millimeter flat and 20-30cm long stripes. Now you just need to fill them. For fancy fillings see below, but here comes the truly good, only original: Put them flat out on the counter, salt and pepper them and spread a spoon of mustard on. Scatter some chopped bacon and onions on he mustard and roll them up. To fixate them, especially while cooking, use a toothpick or cocking string. Put all in a hot pan on medium heat and let them fry slowly. Turn them...

When I studied in Dresden, this was one of my favorite meals in the university canteens. Although it was served every once in a while in different canteens, only one of them was able to make them really, really well (Neue Mensa ;) ). Fortunately, the union posted the recipe on their website .I didn't cook it in a while, almost two years, but recently I got somehow reminded and thought: That was so delicious, you have to redo this - and show it to Sophie ;)". First I was afraid, because she is not a big fan of cabbage, but when she tasted it the first time, she almost couldn't stop herself from eating the whole load at once. The ingredients and steps are super simple, just the cabbage needs some time to cook. Cut 100g bacon and 100g onion in small dices and fry them in a big pan. Meanwhile cut 300g Salami (originally I take the good German one you get in every LIDL, but any other one could do the job too) in big dices (1cm) and add them to the pan. Reduce the heat, so ...

Nothing very exotic tonight... But this is just a basic recipe that I will refer too later! I am planning to post 2 very, very, very good bread this week, this just the preparation for the good stuff! The recipe I chose can be found here . I change a little the steps to make it easier and quicker to prepare. I learned this method when I did my "bread course" at the community center in Sherbrooke a couple of years ago. It's also there that I learned how to make the best bread ever (more to come!). In a big bowl, put 250 ml of warm liquid (if you do a sweet bread, put milk, otherwise, water is fine). Add 2 teaspoons of melted butter (or oil, whatever greasy stuff you have at hand!), 1/2 teaspoon of salt and 2 teaspoons of sugar . Mix well. Add the flour, a little bit at a time up to more or less 750 ml : put the first third of it in the liquid, and add 12g of dried (instant) yeast on top of it before you mix. Once it's mix, add more flour (100-150ml) at a time,...

You know we looooooooove pies. Again: what's not to like! The first time André made this pie for me, I was coming back from a short trip to Oslo with Cynthia. He came to my apartment to prepare it, put it in the oven, and came to the bus station to great us. Then, we went back home and we had the pleasant surprise!!! As for the other pie , this one is quite simple and you can make endless variations. The crust recipe can be found here . This time though, just prepare it without pre-baking it since the preparation is not that juicy. In a large frying pan, put 400-500 g of grounded beef and put it on the oven at medium/high heat. For us, it's sometimes real meat, sometimes meat imitation (this comes already "grounded beef-like" in a bag, frozen). Add a big onion , a couple of branches of celery and some bell peppers (1-2, whatever you would like) all of it cut real nice in small pieces and cook until everything is a good shade of golden/brown. If you need, add ...

This is an extremely easy, fast and cheap recipe. I just did it and was again surprised, that it took less than 30min, including cutting and cooking, from the fridge into the bowls. It's a recipe of my mom's old cook book, which almost falls apart, since it's from good old GDR times ;). Originally it's supposed to contain leftover meat, which has to be cooked long, or intestines, you won't eat otherwise. My mom altered it into a nice fashioned, anytime doable meal. We made a lot, either just for us or in big quantities, which is also straight forward. You just need a few ingredients, and with a twist you can do it all in one pot: I simply fry the stuff in a deep soup pan and add hot water from a kettle. If you don't have one, fry everything in a pan, boil water in the pot and add it. Cut and fry 200g onions , 100g Bacon and 2 cloves garlic in a deep soup pan (at least 3l). Meanwhile cut 500g of big Hot Dog sausage* in stripes and dice a few gherkins ....

Yes! It's us... We are back!!! The last few weeks have been crazy. We have been cooking delicious stuff of course but had not time whatsoever to put the recipes on the blog, unfortunately. I did that recipe for André one of those not so nice gray morning. Fortunately for us, good food always makes us smile and enjoy the day. :) Once again (and I can assure you that this is not the last time!), I took the recipe from Ricardo's website and adapted it a little bit with what we had in our fridge/pantry. In particular, pecan nuts are not that easy to find in Sweden (don't even get me started on the chocolate chips... I will come back to that another time ;) In a bowl combine 1 liter of flour (this seems a lot, in the end, I did half the recipe and we were well stuffed eating it all :P), 2 teaspoons of dry yeast , 2 tablespoons of sugar and 1 teaspoon of salt . In a big mixing bowl, combine 125 ml of melted butter , 2 eggs and 310 ml of warm milk . Add gradually the dry i...

André and I really looooooove to cook. Hence, there are not that many recipe that we do, and redo, and re redo... But this one is a very special to my heart. The texture, the taste, the small, the way it looks... everything is so good! The original recipe comes from Jamie Oliver's website . It's funny how on the website, he explains how it got hold on the recipe in an old Italian cookbook. Following the first time André cook this meal for me, we ask our Italian friend Riccardo about it and he said he never ever heard about it and that it was not Italian. Anyway, this doesn't mean that it's less delicious! Jamie is a little bit like chef Ricardo in Quebec, that I already mention in the Paella recipe , meaning they like to use "fancy" ingredient, that for us, just screams "change me"! Anyway, here is my version of this somehow "classic" ;) Preheat the oven at 200°C (400F). In parallel to preparing the sauce, you should cook 300-400 g of p...

Pie are apparently a nordic country tradition: more or less fluffy crust, meat or fish, cream.......... mmmm!!!!! At André's birthday party, we had a pot luck, and of course this also means good occasion to impress people and share good recipes. Fortunately for us, many of our friends are cooking very well!!! It was with great pleasure this weekend that we then decided to bake this wonderful pie, a recipe from our friend Niclas. For the crust, you can use whatever recipe for fluffy dough you have, or the following. Mix together 400 ml of flour , 50 g of butter , 2 tea spoons of baking powder , half a tea spoon of salt . You need to separate the butter in smaller pieces before adding 150 ml of milk . You need to mix just so it sticks together, not more (the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes. Pre-heat the oven to 225 C. Roll the crust, put it in a buttered mold and put it in for 10 min before p...

Last week I stumbled upon this recipe here . I liked it immediately: the pine nuts, garlic and all in a nice green pesto! So when we had our romantic two people / two chefs surprise dinner on Saturday, I thought it fitted well, since I was responsible for the main course ( here's the appetizer from Sophie). At the beginning it sounded rather complicated, but once everything is in the food processor, it's straight forward. The pesto will be for four portions easily, even after I took only half of the amount for the ingredients given: A handful asparagus One big hand Baby Spinach Two cloves of garlic (here I left the original amount ;) A handful of Parmesan Half a cup of pine nuts Boil the asparagus for 3min. in salted water. Drain and keep the water. Cool the asparagus under cold water. Cut off the tips and put the rest in the food processor. Meanwhile heat up a frying pan and roast the pine nuts (be careful, don't brown them too much). Afterwards add 3/4 of ...

I've never been a big fan of green salad, until I tried this fantastic one many years ago in a spanish/mexican restaurant in Dresden. It came in a tortilla-bowl. Of course I could just guess what they put in, but the result came pretty close. I varied it alot, made it simpler or more fancy, but for Sophie I made almost the classic, which always looks amazing. While boiling an egg prepare the base. Make a nice green salad, with lettuce (or maché), cucumber, tomato, peppers . Add a nice Caesar salad or simple garlic dressing and some croutons (I bought a ready made set for Caesar salad. It's the perfect amount for two, and the real Parmesan fits perfectly in, too!). Finally fry a few slices of bacon (mhhh..), slice the hard boiled egg and decorate the salad with both nicely. As a variation you can simply fry bacon cubes and add it to the base, or if you like the taste as much as me, just do the cubes and the slices ;). And if you don't have an egg or the time, just ...

Many of you were there when I had the pleasure to bring cake for our Friday fika the last time. This was also celebrating my one year anniversary in Göteborg, a month ago. A lot of people really enjoyed the cake and I decided to post here the recipes! Lets then begin by the recipe for the lemon cake (my mother's!!!). Preheat the oven at 175C. Mix together 100 ml of oil 250 ml of sugar 2 eggs 375 ml of flour 2 tea spoons of baking powder a big pinch of salt 125 ml of chopped nuts (if wanted) the zest of one lemon 125 ml of milk Pour in a buttered bread form (or mold, depending of your nationality ;). Put in the oven for an hour. When it comes out, brush with the juice of the lemon, mixed with 50 ml of sugar. This is always a hit!!!

Sooooooo.... This time, it was so good that we did not manage to take a picture before everything was gone ;). Tonight, we decided to cook for each other, I was doing the appetizer and André is doing the main course. I decided to do a simple, but OMG delicious tuna and salmon tartar. I cut in small cubes (between 5 and 10 mm sides) more or less 200 g of fresh fish (freshness is an important factor here). I add a big spoon of mayonnaise (the good one I brought back from Canada!!!), a spoon of soya sauce , a little bit of oil (just so the texture is right) and some chili (I have that rooster asiatic sauce, but anything that gives a punch would do the trick!). Today we just went to the grocery shop, so we have a leek in the fridge and I decided to add also one table spoon of finely chop leek instead of adding regular onion. I mixed everything and put in the fridge to rest for a few moments. Meanwhile, I prepare a simple salad with 2 handles of mache salad . For the dressing, I us...

Weekends are special right now (one could argue they always are... but I mean culinary-wise). We are working like crazy during the week, eating good, but fast prepared stuff. During the weekend, we take the time to impress each other with amazing food. In Quebec we have a very popular chef whose name is Ricardo. I personally tried many of his recipe and always found them delicious (even though sometimes he pushes a little on the fresh stuff... not everyone has a farmers' marker in their back yard!!!). It's then no surprise that when I decided to cook Paella I found a good recipe on his website. The original recipe is here . But I also decided to copy my version :). I fried a little piece of chicken (maybe the equivalent of a small breast) that I cut before in bite size portions. I salted and grounded some pepper and waited until brown. I put aside and add 1 yellow bell pepper and 1 big onion , diced. I also add 3 pieces garlic , finely chopped (we loooooooove garlic!) a...

Yesteray morning we were both checking for recipes. Sophie had her first go. I found one in an app I downloaded a long time ago. It's a Jamie Oliver cook book app. Extremely neat with a lot of features a real book will never have: Step-by-step description (with pictures), some steps with helpful videos linked, shopping list export, search, and so on. I hope there will come more like this, if so, I'll never buy another real book ;) But, of course, it wouldn't be me, if I won't vary the recipe. So here is my solution: I used 1.5 big Ciabatta buns (maybe a little too much) and cut it in quarters. I mixed 1 egg , 1 vanilla pod and 30ml of cream (matläggningsgrädde ;) ) and a teaspoon of sugar and let the chiabatta soak for a few minutes from all sites. Instead of Seville marmalade (I guessed it's orange marmalade) I used two table spoons breakfast mix marmalade (apricot, orange,...) we bought once for camping. Put it in a pan on medium heat and add zest and j...