À la Dankertier

Every time we go to Montreal, we have bagels on the first morning, thanks to my lovely sister :) In fact, no trip in Canada would be complete without it! I found this recipe years ago, when me and my friend Jenny wanted to make bagels "just because" on a Sunday afternoon when we both lived in Sherbrooke. I found many other recipes after, but this one stuck because the bagels are so easy and fast to make, on top of the fact that they are really close to the "real deal". Authentic Montreal bagels are smaller, thinner, sweeter and denser than others as well as heavily covered with seeds. The original recipe is for 12 bagels, but if you want "normal size bagel", you can easily make 16, as the quantity of dough is really a lot.  Stir together 2 1/2 teaspoons instant yeast and 415mL of lukewarm water . Let stand for a couple of minutes. Whisk in 5 tablespoons (60g) of sugar , one beaten egg , 45mL of oil , 1 1/2 teaspoon of salt and 1 teaspoon of ...

This is a simple and fast version of the classic (yeast) German plum cake. We have made it already quite a few times. It has been great help to get through all the plums we harvested at a friend's house! The original is here . Butter a 26cm (10 in) round spring form and preheat the oven to 180C (350F). Cream 50g of soft butter with 50g of sugar . Add one egg and beat. In another bowl, mix 150g of flour and 5g (1+1/4 teaspoon) of baking powder . Mix with the wet ingredients, add 125ml of buttermilk *** and mix well until smooth. Spread into the cake form. Half and de-stone 500-600g of washed plums and spread over the dough in the form. They should be lightly tucking vertically so they are sticking out. Plums can be fresh or frozen/unfrozen (water removed). Use enough to cover the surface. Bake in the oven for 25 minutes. During that time, prepare the crumble by mixing 50g of flour , 35g of grounded almonds , 1/2 teaspoon of cinnamon and 35g of sugar . Add 50g of cold...