À la Dankertier

Two weeks ago, we bought an eggplant. It was on special and I though: why not make a moussaka. André wasn't excited about this prospect and it just so happened one of our YouTube channel was showing a recipe that looked just amazing using an eggplant (see here ) and grilled halloumi. We decided to try it and did not regret it (I mean, look at how good it looks!!). Serves 4. Peel and thinly slice 2 red onions . Heat a medium-big saucepan over medium-high heat and add a tablespoon of oil before adding the onions. Fry roughly 10 minutes, until the onion is tender. Add one tablespoon of tomato puree and one tablespoon of harissa paste (to adjust depending on your taste for spicy food, could be good with a bit less too). Mix and fry for a minute or so. Add 4 portions*** of wheat, bulgur, oat, rice or couscous and fry a couple of minutes, until fragrant. On the channel, they are using "freekeh", which we successfully replaced by "matvete" (wheat berry), but I ...

We looooove sautés. This one is no exception. It comes from a french Canadian magazine, published several years ago, but it is still as good. Here, I doubled the quantity of sauce as we looooove the sauce and increased the cashew content. Serves 4 people. Prepare the sauce by mixing 75 ml of soya sauce (low sodium, if possible), 2 tablespoons of sugar , 2 tablespoons of water , 2 teaspoons of sesame oil and a splash of Tabasco . Add 40ml of cornstarch and mix well. In a wok or a big pan, heat up a tablespoon of oil on high heat and add 500gr of chicken breast (without bones and skin) cut in cubes (bite size) . Cook until golden and put aside. Add another tablespoon of oil and quickly fry one cup of sugar snap peas (could be also any other peas or even broccoli), one sliced big red (or any other color) bell pepper , half a cup of cashews , one clove of garlic and one thinly sliced piece of ginger the size of a thumb (skin removed). Fry for 3-4 minutes, then add back t...

In Sweden, it is recommended, nej, encouraged and assumed that people eat fish. Like 3-4 times a week. We are not big fish eaters, but we have a few recipes we really like and this is one of them. The recipe is good for 4 big fish cakes (4 portions). The original is here . Start by preparing a tartare-style sauce. Mix: 125ml of mayonnaise , one tablespoon of roughly chopped capers , one teaspoon of creamed horseradish (we put a pea of wasabi ), one teaspoon of Dijon mustard , one small very finely chopped shallot  and one teaspoon of parsley, finely chopped . Put 450g of cod or haddock (if available, you can buy frozen pieces of fish (not filé) which makes pretty cheap) and 2 bay leaves in a frying pan. Pour over 150ml of milk and 150ml of water. Bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish. Meanwhile, peel and chop 350g of potatoes (the kind suitable for a ma...