Written by a gal from NYC living in Sweden, this blog dabbles in Swedish food and culture!
I have been extraordinarily lazy since Christmas. So lazy that I have not cooked a single thing since last Saturday. Here in Sweden, we are in the “Betweeen Days”, or Mellandagarna, which means the days between Christmas and New Year’s. During this time, what you hear everywhere is God Fortsättning, or Good Continuation, a well wishing for these “Between Days”. In any case, these “Between Days” mean there are tons of sales and a lot of time
wasted spent on the Internet researching what one can buy, at least for us! It’s beginning to feel a little stressful because there’s so much to look up and to consider. And one thing I really hate is making decisions. Hate! We have researched things from bunkbeds to double strollers to vacuum cleaners, and the list seems to go on and on. It’s making me quite dizzy in the head… so I thought I’d take a little break and make brunch. But since I still feel lazy, I have decided to make something pretty easy, fast, and simple.
An Oven Omelette is apparently a classic on the smörgåsbord, a Scandinavian buffet-style meal. It’s usually served with some type of creamed-something-or-other and can also be served with bacon or prinskorvar, little finger sausages akin to Vienna sausages. Since we still have a bit of chanterelles left, I’m going to make some creamed mushrooms to go with it. I just want to say that I have only recently learned to like prinskorvar. Basically, they’re small hot dogs. Perhaps five years ago, I would never have thought about eating mini hotdogs for brunch, but I must be whole new person now! Who the f#@$% have I become?!?!?! Anyway, bon apetit and have a “Good Continuation”!
recipe adapted from Drakamöllans kök (Drakamöllans Förlag) av Eva Maltais.
5 dl (ca 2 cups) milk
1 tablespoon flour
¼ teaspoon salt
dash of white pepper
300 grams mushrooms
salt and pepper
2 dl (ca 1 cup) heavy cream
chopped chives, for garnishing
16-20 prinskorv sausages (ca 600 g)
1. Whisk together the milk and flour and bring to a boil, stirring continuously. Let cool.
2. Beat the eggs in a bowl and whisk in the milk. Add salt and pepper to taste. Pour the egg mixture into a buttered ovenproof dish and bake in a 400F (200 C) oven for about 35 minutes, until the omelette is nicely browned and set.
3. Rinse the chanterelles and brown them with butter, salt, and pepper. Pour in the heavy cream and thicken with cornstarch to a desired consistency.
4. Drizzle olive oil in a skillet and add the prinskorvar sausages. Fry for about 5 minutes.
5. Pour the creamed mushrooms over the omelette and garnish with chives. Serve with sausages and ENJOY.