tisdag 22 april 2014

Omelette with mushroom stew

Omelette with mushroom stew

On my Easter table I made a warm omelette baked in the oven. Here is the recipe. Omelette baked in the oven is a typical Swedish dish on the "Smörgåsbord" for Christmas, Easter, Midsummer. Usually I make it with shrimpstew. However since I had the Shrimp Cheese Cake I made a mushroom stew this time.


4 eggs
1 tsp curry
1 tbs wheat flour
1 dl cream
1 tbs butter

4 tbs butter
0,5 dl wheat flour
4 dl milk
1 dl cream
1 dl Yoghurt naturel
1 tsp salt
4 tbs chopped parsley
200 g fresh mushrooms (or 1 can mushroom/pour off the liquid).


Heat the oven to 175 Celsius degrees. Place the pan you are going to use for the omelette in the oven and preheat it. While heating the pan whip the eggs, salt, curry, flour, milk and cream in a bowl.

Take out the preheated pan and brush the pan with the butter. Pour the omelette mixture into the pan and bake in the oven for about 45 minutes, or until it is firm and golden. Cool off.

Melt butter in a pot on the stove and stir in the flour. Add a little milk while whisking to a smooth sauce. Add the cream and the salt and let it come to a boil for about five minutes while stirring.

Cool off a little and add the yoghurt and the chopped parsley and the mushrooms.
Season with salt, white pepper.

Pour the stew on top of the omelette. You can serve it warm or cold. Personally I prefer it warm so I heat it a bit in the oven after adding the stew before serving.

The stew can have other fillings if you prefer. You can for instance use shrimps, crayfish, spinach or asparagus instead. Just make sure you have drained off the water before adding to the stew. 

Shrimp Cheese Cake

Shrimp Cheese Cake

For my Easter table I made a Shrimp Cheese Cake. Here is the recipe! Cheese Cake is really an American sweet dessert. However this is a variation with swedish tastes that can be used on the "Smörgåsbord" or as a starter. It is the first time I have tried this and I loved it. 


1 dl sesame seeds
½ dl sunflower seeds
½ dl cashew nuts
½ dl almond flour
1 dl linseeds
75 g unsalted butter
1 tsp salt

4 gelatin sheets
1 red onion
3 tbs dill
300 g cream cheese naturel
4 dl crème fraiche
½ dl mayonnaise
4 tbs shredded horseradish
½ jar lumpfish roe
Season with salt and black pepper

200 g shrimps
½ jar lumpfish roe/caviar

Heat oven to 175 Celsius degrees

Mix sesame seeds, cashew nuts and sunflower seeds in a blender. Don´t mix too much, you want some bigger crunches. Blend in almond flour, linseeds and salt. Mix with the butter and press the mixture into a Springform pan about 20-25 cm in diameter. 

Bake for 15 minutes in the oven. Cool off. 

Peel the shrimps and chop them to big bite pieces. Put the gelatin sheets in a bowl cold water for five minutes. Chop the red onion and dill fine.

Mix cream cheese, 3 dl crème fraiche, mayonnaise and horseradish in a bowl. Heat 1 dl crème fraiche in a pan. Squeeze the water out of the gelatin sheets and put them in the heated crème fraiche and stir until they have melted.

Pour the gelatin mixture into the bowl with mayonnaise, cream cheese and the rest of the crème fraiche. Stir in the chopped red onion, dill, shrimps and half the lumpfish roe / caviar, black pepper and salt. 

Pour the mixture in the cooled off springform. Cover with plastic foil and put in the refrigerator for at least 4 hours.

Serving take off the springform (leave it on the bottom and place on a serving tray.Peel the shrimps for the garnish and decorate the cheesecake with the shrimps, lumpfish roe/caviar.