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...

I bought the "Comfy food" package of the Jamie Oliver's application on my iPad a couple of months ago, thinking that this will help me to go through the grey winter months of Sweden. Well! In the last couple of weeks, we have been trying some of those recipe, and so far, so good! Most of those recipes look good, and every one that we've tried is good! Of course, we have made some small adjustments because Jamie is a little bit like our Quebec Ricardo: they both expect that we have a nice bio garden or a bio farm in our backyard... Well, WE DON'T!!! Sometimes, we can't have our little nice bio eggs, or the best quality of happy lamb meet... Bottom line, we cut some corners but the results are still sooooooo good! Here is our version, of Jamie Oliver's Spicy Shepherd's Pie, an English classic (revisited), for 4 peoples. Peel a piece (2cmx2cm) of fresh root ginger, 3 cloves of garlic . Add in a food processor half a red bell pepper and half a red oni...

I really love roulades. It was one of the first "German" recipes I made, when I came to Sweden. They just need a few ingredients, some cooking time and they taste amazing. You can vary the filling as you want, so I will post follow-ups with different styles. And if you make a bunch of them at once, it doesn't take longer, you can simply freeze them and have a quick lunch for the next day... Basic recipe: To start you need some fresh topside or any other tender beef . You can buy them prepared, that means cut in a few millimeter flat and 20-30cm long stripes. Now you just need to fill them. For fancy fillings see below, but here comes the truly good, only original: Put them flat out on the counter, salt and pepper them and spread a spoon of mustard on. Scatter some chopped bacon and onions on he mustard and roll them up. To fixate them, especially while cooking, use a toothpick or cocking string. Put all in a hot pan on medium heat and let them fry slowly. Turn them...

You know we looooooooove pies. Again: what's not to like! The first time André made this pie for me, I was coming back from a short trip to Oslo with Cynthia. He came to my apartment to prepare it, put it in the oven, and came to the bus station to great us. Then, we went back home and we had the pleasant surprise!!! As for the other pie , this one is quite simple and you can make endless variations. The crust recipe can be found here . This time though, just prepare it without pre-baking it since the preparation is not that juicy. In a large frying pan, put 400-500 g of grounded beef and put it on the oven at medium/high heat. For us, it's sometimes real meat, sometimes meat imitation (this comes already "grounded beef-like" in a bag, frozen). Add a big onion , a couple of branches of celery and some bell peppers (1-2, whatever you would like) all of it cut real nice in small pieces and cook until everything is a good shade of golden/brown. If you need, add ...