Mint and yogurt dressing
Combine two tablespoons yogurt, one tablespoon olive oil, and one heaped teaspoon of dried mint. Great with cucumbers.
Roast pumpkin soup
There are three steps to this recipe.
Autumn minestrone
Here is something to warm up the old bones in the autumn.
Frittata for dinner
Panna cotta
I am a bit thin in the desserts department, so I am trying to expand my repertoire. Panna cotta was on my TODO list for a very long time, and I always thought of it as something mythical or difficult.
Leek soup
Restani kumpir
I am sure this dish is derived from the tradition of Austrian or German cuisine, but I have no idea how it is called in any other language apart from my dialect. Still, you know that a combination of caramelized onions and boiled crushed potatoes cannot be bad.
Sauerkraut
This is sauerkraut, my way. The recipe is made from memory of what I remember my Dad cooking.
Apple pie
This is very quickly becoming a classic in our household: Blue ribbon apple pie. So nice, so nice…
Minced meat, pancetta, and mushroom sauce
One could call this sauce “Bolognese with mushrooms,” but then we would open up a discussion on what a Bolognese should be, and I am too impatient for that. In any case, this sauce was rich and fabulous, made by following the recipe for the classic Bolognese (or at least what I consider classic), but then adding some fried mushrooms to the mix. And yes, I used a can of tomatoes and the leftover Amarone, thank you for asking.
When I made this, the day was one of the first really cold autumn days, and it just hit the spot.