In my top three of foods I miss the most from Denmark, you will definitely find rye bread, or ‘rugbrød’ in Danish. Since moving to Canada almost three years ago, I’ve not yet been able to find any type of bread that comes even close to resembling classic Danish rye bread. I did once buy a rye bread from a Danish bakery store here in Toronto, but I have to say even that, despite its original recipe, was rather a disappointment. Luckily, I dug up this old recipe for rye bread with beer in one of my grandma’s old collections of recipes. It’s heavenly and it just tastes like home!…
-
-
Coleslaw with a twist
This Indian coleslaw salad is inspired by my never ending attempts to lose weight. If I summed up all the weight I have lost and gained again it would be more than I weigh today, so I can’t say that I have been successful. My recent diet is all about not eating carbs, which is why some of our recipes are titled “low-carb”. My family loves butter chicken and we eat it at least once a month, but butter chicken goes with basmati rice and that is a no-no on my diet, so I had to substitute it with something. Here is where this Indian coleslaw salad comes into the…
-
Summer veggie curry
In our house we use a lot of curry in our cooking. Of course we do so because we really like curry, but also because it’s very easy to adjust the level of spiciness when using curry so it appeals to younger palates as well. One of our boys’ favorite dishes is chicken curry, which was something that was introduced to our eldest son back in kindergarten by one of his more progressive teachers. He was suspicious at first, like all 4-year-olds tend to be, but he soon grew to love it. It just goes to show that kids should not be shielded from trying new, and to them very…
-
Not too hot for kids
When the weather turns cold, I like to eat something that’s a little hot and spicy to get the warmth back in my body. The problem is that my kids won’t eat anything hot and spicy, except this very mild version of the Indian dish murgh makhani or butter chicken as we Westerners like to call it. I only use the hot spices in this recipe in sparse amounts, and I use honey to soothe down the taste to accommodate the delicate taste buds of little ones, and yet there is still heat enough to get the internal fire going, but not enough to burn or scare off anyone. And…
