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... ...