One of my all time favorite dishes is Boeuf Bourguignon, or Beef Burgundy in English (kjøttgryte fra Burgund or fransk kjøttgryte in Norwegian). The recipe I have (mostly) followed is a famous one; it is from the cookbook “Mastering the Art of French Cooking” by legendary Julia Child. Right now I have gotten to the point where the meat is simmering in a pot in the oven, and heavenly scents are emanating from the kitchen and I am doing my best to stop salivating and focus on writing. Don´t worry, I have the timer on.
Since it is Easter and all I´ll just go ahead and start off by making some dessert… Might as well, don´t you think? A little while back I shared with you the recipe for Swedish brownie cake. These brownies are made using that recipe, but with a sweet and crunchy little twist.