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A post shared by Tidningen Buffé (@tidningenbuffe)

Ingredients:

• 6 eggplants
• 5 potatoes 
• 2 tablespoons vegetable oil
• 750 grams beef or lamb mince
• 2 red onions, chopped
• 2 cloves of garlic, chopped
• 1 tin chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 glass of red wine
• 3 ½ cups milk
• 2 egg yolks
• 120 grams butter
• 120 grams flour
• 100 grams Parmigiano-Reggiano 
• ¼ cup olive oil
• 1 bay leaf
• A pinch of cinnamon 
• A pinch of nutmeg
• A pinch of sea salt
• Freshly ground black pepper

Instructions:

1. Cut the eggplants and cut them into 1 cm-thick slices. Season with salt and place in a colander for about half an hour.
2. Rinse the eggplants with water and squeeze to get rid of the excessive water. Pat them dry and fry in oil, until nicely colored. Place the fried eggplants on paper to absorb the oil, and set aside.
3. Slice the potatoes into half a centimeter pieces and fry same way as the aubergines. Season with salt and set aside.
4. Put a large pan on medium-high heat and add the olive oil. Sauté the onions until softened. Stir in the mince and when it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the pan. Add the tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.
5. Melt butter in a pan over low-medium heat. Add the flour, whisking continuously to make a paste. Pour warmed milk in a steady stream and keep whisking until it reaches the consistency of thick cream. If the sauce still needs to thicken, boil over low heat while continuing to stir. 
6. Remove the pan from the stove and stir in the egg yolks, salt, pepper, nutmeg, and some grated cheese. Whisk quickly and season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce, then set the béchamel sauce aside.
7. Butter the bottom and sides of a large baking dish and layer the potatoes, then half of the aubergines. Pour in all of the meat sauce and spread it out evenly. Add a second layer of aubergines, top them with all of the béchamel sauce and smooth out with a spatula.
8. Pre-heat the oven to 350°F. Sprinkle the moussaka with grated cheese and bake for about 60 minutes or until its crust turns light golden brown. Allow to cool before serving. 

The post Cozy Up With This Marvelous Moussaka appeared first on thedancingcucumber.com.

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A post shared by Kristyn Merkley (@lillunakristyn)

A plate full of fruity pancakes can be all you need to start your day on the right foot. Little things like that can lift your mood a lot, so cheer yourself up with a fruity and comforting breakfast. Pancakes are very quick and easy to make. They come in a million different versions and you can easily adjust the quantity whether you’re eating alone or have a crowd to feed. Kids love them—it’s not complicated to sneak in some healthy ingredients they typically won’t eat.

The recipe we’re sharing today comes from Lil Luna. She makes the regular pancake batter and adds the grated apple at the end. She cooks them on medium heat in a greased pan so they don’t stick. Her best flipping tip is to find the right temperature so take your time trying it out. Serve your pancakes warm with a piece of butter, some syrup, and your favorite toppings!

The post Make Delicious Apple Pancakes This Fall appeared first on thedancingcucumber.com.

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A post shared by Fouettmagic Food & Lifestyle (@fouettmagic)

Ingredients

• 3 cups flour
• 3 eggs
• 1 cup milk
• 1 teaspoon salt
• Bacon
• Butter

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A post shared by brixembourg (@brixembourg)

Instructions

In a large bowl, combine your salt and flour. In the middle of the mixture, make a well and crack your eggs into it. Beat until it forms into a shaggy dough. Add the milk and mix until the dough smooths out.

Boil generously salted water in a large pot. Use a spoon to form the dough into a dumpling, placing it carefully into the boiling water. (Don’t worry, it doesn’t have to look perfect!) Wait until the dumplings float to the surface and cook for an additional 30 seconds before removing and draining.

In a frying pan, cook diced bacon until brown and crispy. Add the butter and combine. Add the drained dumplings, tossing to coat, and served. Traditionally, kniddelen is served with applesauce or apple compote.

The post You’ve Got to Try This Comfort Food from Luxembourg appeared first on thedancingcucumber.com.

Ingredients:

• 1 box spaghetti, whole-grain if possible
• 1/4 cup olive oil
• 2 tbsp butter
• 4 cloves garlic
• 1/2 tsp red pepper flakes

Instructions:

1. Fill a pot with water and add salt to taste. When it starts boiling, add pasta.
2. Finely chop the garlic and sprinkle it with some salt.
3. Take a sauté pan and add olive oil and butter in it. Let it melt on medium heat until the butter starts to lightly bubble.
4. Add garlic and red pepper and stir until the garlic browns. Remove the pan from heat.
5. Drain your pasta after it’s cooked al dente. Transfer it to a serving dish and coat with the garlic oil mix. Sprinkle with salt and pepper flakes to taste. Enjoy!

The post Make This Delicious Pasta With Only 5 Ingredients appeared first on thedancingcucumber.com.

Ingredients

For this cornbread, you will need:
1 cup of both cornmeal and all-purpose flour
2/3 cup of sugar
1 teaspoon of salt
3 1/2 teaspoons of baking powder
1 egg
1 cup of milk
1/3 cup of neutral oil

Instructions

1. In a large bowl, stir in all the dry ingredients and mix well to combine.
2. Then, pour in all of the wet ingredients, which are the egg, milk, and oil, and mix until a batter comes out.
3. Grease a pan or a baking dish and then pour in the mixture.
4. Bake at 400 F for 20-25 minutes. The cornbread will be done when you stick a toothpick into the center and it comes out clean.
5. Cut the cornbread into squares and serve with three bean chili, making a stuffing, or serving at a cook out or with a big plate of BBQ.

The post This Easy Cornbread Recipe Will Save Any Meal appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Tidningen Buffé (@tidningenbuffe)

Ingredients:

• 6 eggplants
• 5 potatoes 
• 2 tablespoons vegetable oil
• 750 grams beef or lamb mince
• 2 red onions, chopped
• 2 cloves of garlic, chopped
• 1 tin chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 glass of red wine
• 3 ½ cups milk
• 2 egg yolks
• 120 grams butter
• 120 grams flour
• 100 grams Parmigiano-Reggiano 
• ¼ cup olive oil
• 1 bay leaf
• A pinch of cinnamon 
• A pinch of nutmeg
• A pinch of sea salt
• Freshly ground black pepper

Instructions:

1. Cut the eggplants and cut them into 1 cm-thick slices. Season with salt and place in a colander for about half an hour.
2. Rinse the eggplants with water and squeeze to get rid of the excessive water. Pat them dry and fry in oil, until nicely colored. Place the fried eggplants on paper to absorb the oil, and set aside.
3. Slice the potatoes into half a centimeter pieces and fry same way as the aubergines. Season with salt and set aside.
4. Put a large pan on medium-high heat and add the olive oil. Sauté the onions until softened. Stir in the mince and when it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the pan. Add the tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.
5. Melt butter in a pan over low-medium heat. Add the flour, whisking continuously to make a paste. Pour warmed milk in a steady stream and keep whisking until it reaches the consistency of thick cream. If the sauce still needs to thicken, boil over low heat while continuing to stir. 
6. Remove the pan from the stove and stir in the egg yolks, salt, pepper, nutmeg, and some grated cheese. Whisk quickly and season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce, then set the béchamel sauce aside.
7. Butter the bottom and sides of a large baking dish and layer the potatoes, then half of the aubergines. Pour in all of the meat sauce and spread it out evenly. Add a second layer of aubergines, top them with all of the béchamel sauce and smooth out with a spatula.
8. Pre-heat the oven to 350°F. Sprinkle the moussaka with grated cheese and bake for about 60 minutes or until its crust turns light golden brown. Allow to cool before serving. 

The post Cozy Up With This Marvelous Moussaka appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Kristyn Merkley (@lillunakristyn)

A plate full of fruity pancakes can be all you need to start your day on the right foot. Little things like that can lift your mood a lot, so cheer yourself up with a fruity and comforting breakfast. Pancakes are very quick and easy to make. They come in a million different versions and you can easily adjust the quantity whether you’re eating alone or have a crowd to feed. Kids love them—it’s not complicated to sneak in some healthy ingredients they typically won’t eat.

The recipe we’re sharing today comes from Lil Luna. She makes the regular pancake batter and adds the grated apple at the end. She cooks them on medium heat in a greased pan so they don’t stick. Her best flipping tip is to find the right temperature so take your time trying it out. Serve your pancakes warm with a piece of butter, some syrup, and your favorite toppings!

The post Make Delicious Apple Pancakes This Fall appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Fouettmagic Food & Lifestyle (@fouettmagic)

Ingredients

• 3 cups flour
• 3 eggs
• 1 cup milk
• 1 teaspoon salt
• Bacon
• Butter

View this post on Instagram

A post shared by brixembourg (@brixembourg)

Instructions

In a large bowl, combine your salt and flour. In the middle of the mixture, make a well and crack your eggs into it. Beat until it forms into a shaggy dough. Add the milk and mix until the dough smooths out.

Boil generously salted water in a large pot. Use a spoon to form the dough into a dumpling, placing it carefully into the boiling water. (Don’t worry, it doesn’t have to look perfect!) Wait until the dumplings float to the surface and cook for an additional 30 seconds before removing and draining.

In a frying pan, cook diced bacon until brown and crispy. Add the butter and combine. Add the drained dumplings, tossing to coat, and served. Traditionally, kniddelen is served with applesauce or apple compote.

The post You’ve Got to Try This Comfort Food from Luxembourg appeared first on thedancingcucumber.com.

Ingredients:

• 1 box spaghetti, whole-grain if possible
• 1/4 cup olive oil
• 2 tbsp butter
• 4 cloves garlic
• 1/2 tsp red pepper flakes

Instructions:

1. Fill a pot with water and add salt to taste. When it starts boiling, add pasta.
2. Finely chop the garlic and sprinkle it with some salt.
3. Take a sauté pan and add olive oil and butter in it. Let it melt on medium heat until the butter starts to lightly bubble.
4. Add garlic and red pepper and stir until the garlic browns. Remove the pan from heat.
5. Drain your pasta after it’s cooked al dente. Transfer it to a serving dish and coat with the garlic oil mix. Sprinkle with salt and pepper flakes to taste. Enjoy!

The post Make This Delicious Pasta With Only 5 Ingredients appeared first on thedancingcucumber.com.

Ingredients

For this cornbread, you will need:
1 cup of both cornmeal and all-purpose flour
2/3 cup of sugar
1 teaspoon of salt
3 1/2 teaspoons of baking powder
1 egg
1 cup of milk
1/3 cup of neutral oil

Instructions

1. In a large bowl, stir in all the dry ingredients and mix well to combine.
2. Then, pour in all of the wet ingredients, which are the egg, milk, and oil, and mix until a batter comes out.
3. Grease a pan or a baking dish and then pour in the mixture.
4. Bake at 400 F for 20-25 minutes. The cornbread will be done when you stick a toothpick into the center and it comes out clean.
5. Cut the cornbread into squares and serve with three bean chili, making a stuffing, or serving at a cook out or with a big plate of BBQ.

The post This Easy Cornbread Recipe Will Save Any Meal appeared first on thedancingcucumber.com.