À la Dankertier

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...

We looooove sweet potatoes. When we make and eat burgers, we always end up making oven fries, half "regular" half sweet: it is just too good. I had the idea for this recipe during one of my weeks of vacations this summer: André was attending a conference and I tagged along. The food was very good and plentiful and this is one of the thing we really enjoyed, so I felt I had to try to reproduce it. This would serve 6 people. Prepare a pie crust, with your own magical recipe or this one . Warm your oven to 180 C. While the dough is in the fridge,  peel and cube 350g of sweet potatoes . Cook using your favorite method (see note at the bottom). Finely chop and fry one medium-large onion until golden. Cube 100g of feta cheese (we use this "brine" cheese that is similar). Once cooked, mix together the onion, and the potatoes, add the feta and a couple of tablespoons of fresh parsley (add less if dry). Roll the dough and put it in a pie form. Spread the onion/potato...

Everyone has his own recipe for the pie crust. I am re-posting here the one we already published on the website here . The thing is, this is our recipe, the one we always make. We love pie too, and now is a wonderful time for it, the weather being crappy and cold-ish, so I end up opening this post every other week, so I thought I would make a separate post for it. This is good for a regular sized pie (ok for 6 to 8 portions, depending on the quantity you want to have on your plate!) Mix together 400 ml of flour , 50 g of butter , 2 teaspoons of baking powder , half a tea spoon of salt . You need to work the dough to separate the butter in smaller pieces: it should look like oatmeal. Then, add 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 (YES, it matters!). Roll the crust and put in a buttered pie form. If what I put in the crust is...