À la Dankertier

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 ...