À la Dankertier

This is one of those extremely quick and nice recipe. My sister has a book of quick and excellent recipe and this one is a family favorite that I decided to share with André a couple of weeks ago. Those who know me well know I looooove sweet and salty recipes in general. This one is particularly well balance, and really easy to make. The ingredient list is for 3-4 people. In a big pot, bring water to boil to cook 375g of pasta , al dente. In the meanwhile, put a big pan on medium high heat and add 30 ml of butter to melt. Cut 250g of ham (cooked or not) and roast it in the butter. Quickly cut in half-slices 2 green apples and add it to the pan. Cook until everything is a nice shade of golden. Add 3-5 green onion , finely chopped (the recipe calls for 12, which is like... wooooo!). Check the pasta regularly, it should be done soon! In the pan, add a big pinch of nutmeg and 125ml of apple juice and let it simmer for a couple of minutes. Add 250ml of cream 15% (or a mixture...

Once again, let's thank Mr. Oliver for his nice, wonderfully tasting recipe . Spring in Göteborg was fabulous in March, but it was grey and rainy in April, so we still needed some nice comfort food from time to time. For my birthday, at the end of March, my cousin and his Belgian girlfriend came to surprise me for a nice weekend stay here in Sweden. We went around, had our first BBQ on the islands and at the end of the day, lasagna seemed like a natural choice: I wanted to try that recipe for a couple of weeks and this is something that is easily sharable with many people. Of course, I re-interpreted the recipe, for normal people, but this is still clearly Jamie's style and goodness! The recipe is for 8 to 10 peoples. The picture does not do justice to this dish! Preheat the oven to 180°C (350F). In a large pan, slowly fry 50g of bacon with a pinch of cinnamon , until golden. Finely chop an onion and a carrot and add it to the pan along with 2 cloves or garlic , pressed,...

That's an old classic of mine, early adopted from Jamie Oliver... I love it, because it can be made with rather simple and little ingredients. If you're on a trip and want to thank your hosts or just cook in the hostel, you won't need many fancy spices to make this. I did exactly this: I cooked this for my mom, when she visited me in Oxford (and there was almost nothing in the kitchen), I made it for my landlords in Abington and I cooked it for Sophie in Stockholm. For four people cut 100g bacon and 2 small Zucchini in small stripes. While frying them in a pan, boil some water to cook 250g pasta (Penne or Farfalle). Spice the bacon and zucchini well with pepper and thyme, if available. Mix 150g grated Parmesan with 1 egg and 50ml cream or milk. Add sufficient pepper (pepper is the main spice and adds a lot to the taste). Turn of the heat on the pan, add the cooked pasta and let it cool for a minute before you add the egg mix. Steer until you have a nice creamy pasta. ...

I know... It doesn't look like anything, but this is amazing!!!! If I would have had to woo André with a recipe, this easy, wonderful one would have done the trick. I adapted this salad from a healthier version my mother use to make all the time during the summer. But she is holding back on the good, secret, can't do without ingredient: the mayonnaise. The important thing here is that you buy the REAL mayonnaise. Not Miracle Whip, not that low fat (silly) version and not that Swedish non-sense (seriously guys, like Monica in Friends would say: THIS IS NOT MAYONNAISE!): you need the Hellman's mayonnaise. Cook some small pasta al dente . While it is boiling, cut some nice vegetables (and fruits, I did not forget Alex ;): bell peppers, cucumber, broccoli, green onions, sun dried tomatoes... Mix together and add some cube of cheese and maybe some cube of ham also? Oh yeaaaaaaaaaaaaah... The secret is to mix and match some sweet and salty stuff. Add some nice cashews or...

Over one year ago I stumbled upon this recipe. It got my attention immediately, and it was the first one I relinked on Facebook, before we created this blog. It looked amazing, and was even not too uninteresting for Italians - and this means something. We tried it the first time month later, it goes super fast, because you don't use regular Lasagne plates - it was a total success. Instead of the plates you use gyoza wrappers , which you can find in any good Asia shop. The advantage is they are already round and almost the size of a muffin form. Put one wrapper in each buttered tray, add some filling, add a second wrapper and layer and finish it with some Mozzarella (or other cheese). Bake it until the cheese is browned at 200°C. For the filling we tried two different styles: For the traditional meaty one we used fried up minced meat , a jar of a ready made pasta sauce and Ricotta for the Lasagne texture. For vegetarian style we mixed spinach, ricotta, onions and garlic ...

When I studied in Dresden, this was one of my favorite meals in the university canteens. Although it was served every once in a while in different canteens, only one of them was able to make them really, really well (Neue Mensa ;) ). Fortunately, the union posted the recipe on their website .I didn't cook it in a while, almost two years, but recently I got somehow reminded and thought: That was so delicious, you have to redo this - and show it to Sophie ;)". First I was afraid, because she is not a big fan of cabbage, but when she tasted it the first time, she almost couldn't stop herself from eating the whole load at once. The ingredients and steps are super simple, just the cabbage needs some time to cook. Cut 100g bacon and 100g onion in small dices and fry them in a big pan. Meanwhile cut 300g Salami (originally I take the good German one you get in every LIDL, but any other one could do the job too) in big dices (1cm) and add them to the pan. Reduce the heat, so ...

André and I really looooooove to cook. Hence, there are not that many recipe that we do, and redo, and re redo... But this one is a very special to my heart. The texture, the taste, the small, the way it looks... everything is so good! The original recipe comes from Jamie Oliver's website . It's funny how on the website, he explains how it got hold on the recipe in an old Italian cookbook. Following the first time André cook this meal for me, we ask our Italian friend Riccardo about it and he said he never ever heard about it and that it was not Italian. Anyway, this doesn't mean that it's less delicious! Jamie is a little bit like chef Ricardo in Quebec, that I already mention in the Paella recipe , meaning they like to use "fancy" ingredient, that for us, just screams "change me"! Anyway, here is my version of this somehow "classic" ;) Preheat the oven at 200°C (400F). In parallel to preparing the sauce, you should cook 300-400 g of p...

Last week I stumbled upon this recipe here . I liked it immediately: the pine nuts, garlic and all in a nice green pesto! So when we had our romantic two people / two chefs surprise dinner on Saturday, I thought it fitted well, since I was responsible for the main course ( here's the appetizer from Sophie). At the beginning it sounded rather complicated, but once everything is in the food processor, it's straight forward. The pesto will be for four portions easily, even after I took only half of the amount for the ingredients given: A handful asparagus One big hand Baby Spinach Two cloves of garlic (here I left the original amount ;) A handful of Parmesan Half a cup of pine nuts Boil the asparagus for 3min. in salted water. Drain and keep the water. Cool the asparagus under cold water. Cut off the tips and put the rest in the food processor. Meanwhile heat up a frying pan and roast the pine nuts (be careful, don't brown them too much). Afterwards add 3/4 of ...