À la Dankertier

When we eat bread at home, we do it for real: we have several types of meat, cheese, spread... This vegetarian-pâté recipe comes from my sister, it is sooooooo good! It goes also perfectly well with this tomato butter . Mix: 250ml of sunflower seeds, grounded 125ml of nutritional yeast 2 tablespoons of lemon juice 80ml of oil 1 clove of garlic 2 tablespoons of tamari (or soy sauce) 125ml of flour (could be nice with whole wheat!) 1 onion, thinly diced 1 raw potato, grated (or pumpkin, or sweet potato, or...) Thyme and basil, to taste Mix and add up to 250ml of water . Depending of what you grated, it could be a bit less. The texture should be like a cake mix, not too liquid, not too thick. Pour in a greased bread form (the thickness should be 2-3cm). Bake at 175C for an hour. Unmold once cold.

A classic for special occasion at our place. A great recipe from one of André's cousin. It can easily be scaled to any kind of quantity. With a hand mixer, mix: 200g of soft (room temperature) butter 200g of tomato paste 1/2 an onion, thinly chopped (I like to fry it a bit) 1-2 teaspoons of herbal salt (beware of adding too much salt if you are using salted butter!) 2 tablespoon of fresh parsley 2 teaspoon of paprika powder (I like doing half and half with smoked paprika) a pinch of pepper Put in air tight containers and store in the fridge.

Yes, this week was "Indian week" :P I have made Naan several times before and never has it been so easy and great than when I used this Jamie Oliver recipe. For 6 Naans In a mixing bowl, mix a teaspoon of dry yeast with a teaspoon of honey and 125ml of lukewarm water . Wait a few minutes until it bubbles. Add a tablespoon (15g) of melted butter , as well as 3 tablespoons of natural yogurt . Mix well. Add 250g of flour (bread or white) , a little at a time, while mixing the dough. Once it is coming together, put it on a floured surface and work with your hands. The dough should be soft and elastic. If too dry, add a bit of water, if too wet, add a bit of flour. Knead for 5 minutes. Put the dough in a bowl, cover and leave in a warm place for an hour and a half, or until it has double in size. Punch the dough with your fist, divide in 6 and roll each portion into an oval. In the original recipe he says to flatten to 1.5cm, but I would advise to go thinner than this (...

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 ...

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... ...

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...

It's one of my Swedish favorites. I discovered it a couple of years ago when I was here for the first time, and I fell in love with it. Being a non-cardamom fan myself, it took quite a particular twist to bring me to that state! Here, you can use your favorite recipe for a sweet bun's dough, or the following (it needs to be a sweet enough dough. I found the recipe here . In a bowl, mix together 300 ml of lukewarm milk , 175 ml of melted butter (or oil) and 175 ml of white sugar .  In another small bowl, mix a liter of flour with 1.5 tablespoon of instant yeast and 1 teaspoon of cardamom (I put 1.5 to 2!) . Gradually incorporate the dry mix to the wet one, mixing vigorously at the same time. At some point, you will have to use your hands to continue the job. Knead the dough for 5-10 minutes, or until soft and elastic. Divide the dough in 3 equal parts and let them rise in a warm place for 30 to 45 minutes. Once the balls have double in size, roll them into ropes and br...

Nothing very exotic tonight... But this is just a basic recipe that I will refer too later! I am planning to post 2 very, very, very good bread this week, this just the preparation for the good stuff! The recipe I chose can be found here . I change a little the steps to make it easier and quicker to prepare. I learned this method when I did my "bread course" at the community center in Sherbrooke a couple of years ago. It's also there that I learned how to make the best bread ever (more to come!). In a big bowl, put 250 ml of warm liquid (if you do a sweet bread, put milk, otherwise, water is fine). Add 2 teaspoons of melted butter (or oil, whatever greasy stuff you have at hand!), 1/2 teaspoon of salt and 2 teaspoons of sugar . Mix well. Add the flour, a little bit at a time up to more or less 750 ml : put the first third of it in the liquid, and add 12g of dried (instant) yeast on top of it before you mix. Once it's mix, add more flour (100-150ml) at a time,...

Yes! It's us... We are back!!! The last few weeks have been crazy. We have been cooking delicious stuff of course but had not time whatsoever to put the recipes on the blog, unfortunately. I did that recipe for André one of those not so nice gray morning. Fortunately for us, good food always makes us smile and enjoy the day. :) Once again (and I can assure you that this is not the last time!), I took the recipe from Ricardo's website and adapted it a little bit with what we had in our fridge/pantry. In particular, pecan nuts are not that easy to find in Sweden (don't even get me started on the chocolate chips... I will come back to that another time ;) In a bowl combine 1 liter of flour (this seems a lot, in the end, I did half the recipe and we were well stuffed eating it all :P), 2 teaspoons of dry yeast , 2 tablespoons of sugar and 1 teaspoon of salt . In a big mixing bowl, combine 125 ml of melted butter , 2 eggs and 310 ml of warm milk . Add gradually the dry i...