À la Dankertier

One of the well known grocery shop here in Sweden is ICA. When I arrived, I was "spelling it out", like in Qc we do for IGA. People looked at me awkwardly and at some point, I realized that you are suppose to say it "ica" not "i. c. a.". This is a nice place to shop, they have different kind of shop. The one we like to go to is enormous. One of the nice things is that we can "self-scan" through the shop: at the entrance, we scan our membership card and take a self-scanner. When we go out, we put the device on a rack and scan our card on a computer, pay and leave. They check us every now and then, sometimes the entire stuff, sometimes 5-6 items choose randomly. Bref! Our membership comes with advantages, is a magazine we have by mail every month. Most of the recipes are either plain weird, not looking tasteful or would take too long to prepare, but sometimes, you find treasure. This recipe is one of them (we have it just in Swedish, online inclu...

We looooove sweet potatoes. When we make and eat burgers, we always end up making oven fries, half "regular" half sweet: it is just too good. I had the idea for this recipe during one of my weeks of vacations this summer: André was attending a conference and I tagged along. The food was very good and plentiful and this is one of the thing we really enjoyed, so I felt I had to try to reproduce it. This would serve 6 people. Prepare a pie crust, with your own magical recipe or this one . Warm your oven to 180 C. While the dough is in the fridge,  peel and cube 350g of sweet potatoes . Cook using your favorite method (see note at the bottom). Finely chop and fry one medium-large onion until golden. Cube 100g of feta cheese (we use this "brine" cheese that is similar). Once cooked, mix together the onion, and the potatoes, add the feta and a couple of tablespoons of fresh parsley (add less if dry). Roll the dough and put it in a pie form. Spread the onion/potato...

Everyone has his own recipe for the pie crust. I am re-posting here the one we already published on the website here . The thing is, this is our recipe, the one we always make. We love pie too, and now is a wonderful time for it, the weather being crappy and cold-ish, so I end up opening this post every other week, so I thought I would make a separate post for it. This is good for a regular sized pie (ok for 6 to 8 portions, depending on the quantity you want to have on your plate!) Mix together 400 ml of flour , 50 g of butter , 2 teaspoons of baking powder , half a tea spoon of salt . You need to work the dough to separate the butter in smaller pieces: it should look like oatmeal. Then, add 150 ml of milk . You need to mix just so it sticks together, not more: the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes (YES, it matters!). Roll the crust and put in a buttered pie form. If what I put in the crust is...

Another classic, as I was saying in the other pie post. It may seems like a strange idea at first to make a pie with pumpkin filling, but for those of you who like the gingerbread spice mix, you will also like it as the spices are quite similar. I really like the texture and taste of the pie "as is", but if you want, you should too it with some nice whip cream. Once again, use your favorite recipe to make a 9 in (23 cm) pie crust and put it in a buttered pie dish. Mix 190 ml of sugar with half a teaspoon of salt, 1 teaspoon of grounded cinnamon, half a teaspoon of ginger and a quarter of a teaspoon of cloves . In a big bowl, beat 2 eggs add 2 cups of cooked and mashed pumpkin* . Stir in the sugar-spices mix and mix well. Finally, slowly incorporate 350 ml of milk to the mixture and pour it in the crust. Bake in the oven at 220 C for 15 min and reduce the heat to 180 C for another 40-50 min, or until a knife inserted in the middle if the pie comes out clean. Like f...

Like those of you who were there for the Thanksgiving dinner know, it's a tradition for me to have this pie as well as the pumpkin pie as a follow up to the delicious turkey. The few times I made lemon meringue pie before, I just bought a box of jello with two envelopes inside and it was ridiculously easy to make from that. Here, in Sweden, things are different and even though we found the box with the pumpkin pulp to make the other pie, I had to find another solution for the lemon meringue pie. I looked on the Internet for something easy but that seemed good too! The recipe comes from this website On the website they are doing a quite fancy crust. In our case we used the regular recipe that we also use for the salty pies, but using gluten free flour (which I don't recommend to use if you don't have to because its very painful! Thanks to Riccardo and Flavia, it went smoothly though!). Grease a 9 in (23 cm) and put the crust in. Bake it at 200 C for 8-10 min until pale...

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 ...

Pie are apparently a nordic country tradition: more or less fluffy crust, meat or fish, cream.......... mmmm!!!!! At André's birthday party, we had a pot luck, and of course this also means good occasion to impress people and share good recipes. Fortunately for us, many of our friends are cooking very well!!! It was with great pleasure this weekend that we then decided to bake this wonderful pie, a recipe from our friend Niclas. For the crust, you can use whatever recipe for fluffy dough you have, or the following. Mix together 400 ml of flour , 50 g of butter , 2 tea spoons of baking powder , half a tea spoon of salt . You need to separate the butter in smaller pieces before adding 150 ml of milk . You need to mix just so it sticks together, not more (the more you play with it, the less fluffy it will be and the harder it will get. Put it in the fridge for 20-25 minutes. Pre-heat the oven to 225 C. Roll the crust, put it in a buttered mold and put it in for 10 min before p...