À la Dankertier

In the beginning of November, we organized a Thanks giving dinner at our place. This food is delicious, the smell is intoxicating and it's also a great occasion to share a little of my "good canadien side" with others. Here is the menu (some stuff is clickable to the full recipe): Greens beans (boiled and than with just a little butter) Carrots (boiled and then caramelized in a pan using butter and maple syrup) Mashed potatoes (no trick here, just do the recipe you like) Mashed squash (traditionally pepper squash, but I just found butternut squash here, still good! Add butter, salt, pepper and a little bit of maple syrup) Turkey (including stuffing) Marinades (gherkins, olives and root beets Cranberries sauce (in a can, sorry, I have my limits!) Lemon meringue pie Pumpkin pie

Here is the recipe for the masterpiece of the Thanksgiving dinner. This is a family recipe, that was given by my step mother to me this year, because she knew how much I was craving for the special food of Thanksgiving, which I did not celebrate last year. When you buy the turkey , you should allow between 250 g and 350 g of meat per person . This seems a lot, but this also account for the part you will throw out, like the bones and stuff... Put it in the fridge a couple of days in advance to unfreeze if frozen. You will fill the cavity of the bird with some stuffing. The quantity will depend on how big your bird is! With the amount you see in the picture, we were filling a 5 kg bird. For the stuffing, chop some onions and celery and dice some bread slices . I would say that you should have something like 50% bread, 25% each of the vegetables. Add a couple of teaspoons of poultry spices and sage, some melted butter, salt and pepper . The mix should be not too dry, but not soake...

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...

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...

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 ...

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,...