Merry Christmas to you and yours! Here in Sweden we had our celebration yesterday. Good food was eaten, toys were opened, and the merriness was abundant.
If you like mushrooms keep reading. Even if you don’t like mushrooms you should probably know this recipe anyway. Just in case. You never know. These portobello mushrooms are to die for, so it’s a good recipe to have in your arsenal.
Prior to this fated evening I had only ever grilled portobello mushrooms. Yes, I’m new here, despite this the recipe was easy to follow and resulted in delightfully scrumptious mushrooms. Find the original Eggton recipe/description here.
- 2 tbsp. + 1 tsp. olive oil
- 3 large cloves garlic, passed through a garlic press (Eggton says chopped is fine, but I hate chopping garlic)
- 12 oz. portobello mushroom caps, cut into 1/2″ strips
- 1/2 tsp. kosher salt
- 1 tbsp. fresh thyme
- 1/2 tsp. sugar
- 1 tsp. balsamic vinegar
- In a medium or large skillet, heat the olive oil over medium-low heat. When it’s hot, add the garlic. Sautée for a minute. Make sure the garlic isn’t browning or frying up.
- Add the mushrooms, salt and thyme. At first, the skillet will be dry except for the oil. 10-15 minutes into cooking, they will be dark and will have released their water content into the skillet.
- At this point, add the sugar and the vinegar. Cook, stirring occasionally, at least 5 minutes more, until most of the liquid in the skillet has evaporated.
Eggton recommends that one spoons the mushrooms over goat cheese on toasted bread and drizzle with olive oil and coarse salt. (Sounds ridiculously fantastic). Or toss on salads, put in omelets, incorporate into pasta sauces, what have you.
Now, I do like Eggton’s serving suggestions, but let’s be real. These mushrooms are so good you’ll just end up slurping them all up while standing over the still hot frying pan like I did. Be real. Be like me.
These are actually Rebekah’s twice-baked potatoes. I don’t actually know Rebekah, but she knows her potatoes! Eggton posted about these scrumptious spuds a while back, and as usual her pictures make me want to eat my computer screen.
I haven’t changed the instructions much, but definitely check out the original post here.
- 3 medium russet potatoes
- 2 Tbsp. of olive oil (or a little bacon grease, for the true Southern experience)
- a few dashes of kosher salt
- 4 Tbsp. butter (half a stick), cut into a bunch of smaller pats
- 3 oz.+ whipped cream cheese spread (buy an 8-0z. container)
- 1/4 c.+ heavy whipping cream (buy a half pint)
- salt and pepper
- 1 1/2 c. grated cheddar cheese
- a dash of cayenne pepper
- Preheat the oven to 400 degrees. (Or 205 centigrade).
- Thoroughly scrub and dry the potatoes and poke a bunch of holes in each with a fork. Rub olive oil into the skins, coating them thoroughly. Place the potatoes on a baking sheet and sprinkle with kosher salt. (I chose to generously sprinkle).
- Bake 45 minutes to an hour or more, until they give a little when handled with a potholder or they’re tender when pierced with a fork (it’ll depend on the size of your potatoes). Remove the potatoes from the oven and let them cool enough to handle (Eggton says you can just proceed here if you want, holding them in a towel or something – I was afraid of burning myself so I waited). In the mean time reduce the heat to 350 degrees (176 C).
- Cut the potatoes in half lengthwise and carefully scoop out the insides with a spoon and transfer the insides to a mixing bowl. Be careful to leave a little potato flesh on the skins so that the potato skin stays up like a canoe. (If you dig too much out from the side walls, the papery skins will tear or collapse inwards and it’ll be harder to fill.)
- Add the butter and the whipped cream cheese to the baked potato and beat in a mixer until smooth. (If you don’t have a mixer, you could use a potato smasher.) Beat in the cream and some salt and pepper. Taste it. Here’s where Eggton adds more whipped cream cheese and more cream because, you know, what the heck. Some people also throw in pieces of bacon, green onions, and some grated cheddar at this point.
- Mound the baked potato mixture into the potato skins you hollowed out. It’s okay if the filling rises above the brim of the skin. Sprinkle some of the grated cheddar cheese on top of each and then sprinkle with a dash of cayenne if you want. (You should want the cayenne).
- Place the potatoes back on the baking sheet and return them to the oven until they’re heated through and the cheese is melted.
I love me some potatoes, and I love me some cheese, so the combination is always a hit with me. I made some with less cheese for Evelina, promptly forgot which were which and we just ate them as they came. Try out the recipe, let me know what you think!
Listen up! This is important. Open your eyes now, people, you’re about to gain some knowledge!
An immediate differentiation should be made, that fika and FICA are two very, very different things. The latter is a taxing system that funds Social Security and Mecicare. That’s definitely not what this is about. The former is what we’re here today to discuss.
Fika, with the all important “K”, is a Swedish tradition, incurred daily, which allows for the intake of caffeine and sugar. Some argue that this event should take place at 2:30 pm on the dot, but I’m not here to set the rules, I’m here to enjoy the party!
In this instance, when I say party, I mean an often quiet moment during the day where you sit down with co-workers, friends or family and take a second to enjoy their company. As well as the aforementioned sugar and caffeine. Not to be confused with the British tea-time, Swedish fika is a beast of its own.
Fika can actually happen anytime, anywhere. From meeting up with friends at a local café or in the comfort of your own home alone or with your favorite family members (let’s be honest, we all have favorites). Swedes can fika in public, from outdoors in a park with a homemade selection of sweets and a thermos of coffee to riding a SJ train from Malmo to Stockholm in the dining car. Fika isn’t only a daily break from the hustle and bustle that is our fast-paced lives, it’s a lifestyle of taking the time to stop and smell the coffee.
As previously mentioned there are no rules when it comes to fika, but one of my favorite treats to enjoy with my coffee are Swedish chocolate balls. (If you know anything about me you know how extrememly dificult it was for me to decide on just one treat). Here’s the recipe so you too can enjoy a moment of Swedish fika in your busy busy day:
- 2 dl oats
- 1 dl sugar
- 1 teaspoon vanilla sugar
- 1 tablespoon cold coffee
- 2 tablespoons cocoa
- 150g butter
- Coconut shavings or sprinkles or both
- Convert everything to cups if you don’t have a deciliter measuring device. I’ll help you get there by telling you that 1 dl is 0.42 cups.
- Mix all ingredients except the coconut/sprinkles in a bowl.
- Roll mixture into balls. Larger balls will be about 1.5 inches in diameter smaller balls can be about 1 inch in diameter.
- Pour a small amount of coconut (or sprinkles) on a plate, one or two handfuls will be enough to get started. Coat the balls with coconut or sprinkles by rolling them around the plate. As the coconut/sprinkles run out, add more to the plate.
- Makes about 14 large balls or 20 small balls.
Side bar: For those of you who like words, I just had to check the etymology of the word “fika” and according to professor Lars-Gunnar Andersson at the University of Gothenburg the word fika comes from an alternate form of a Swedish word for coffee (kaffi). The word “kaffi” is cut in the middle and each side swapped, as a type of slang (since that just seems like the easiest kind of slang there is…) which results in “fika“!
Eggton, the awesome blog which I dedicatedly
stalk follow, is wittily named after Eggton’s own invention: The Eggton.
I know you just can’t wait to find out what this concoction will be! The wait is over my friends, the secret is revealed!
The Eggton is the genius combination of croutons and scrambled eggs. The harmony between which create an absolutely scrumptious breakfast experience. Let’s get cracking! (I couldn’t resist).
Original recipe found here.
- a small pat of butter
- a small handful of croutons
- 2-3 eggs
- a little of your favorite cheese (optional)
- salt & pepper
- Melt the butter in a skillet over medium to low heat.
- Toss in the croutons.
- Crack the eggs into the skillet. Cook for a minute before breaking the yolks. Break the yolks with your spatula and toss the eggs with the croutons, coating evenly.
- Add some cheese if you like.
- Season with salt and pepper and cook until desired doneness.
I went with croutons seasoned with garlic and parsley, and Eggton agrees that croutons with garlic are a good way to go. Just writing this post has me looking forward to Sunday morning breakfast!
It’s here! The Fourth of July!
I love this holiday. Though for some reason I can’t fathom we don’t have the day off here in Sweden. I’ve written a letter to the local politician regarding the matter. I’m sure the positive response I’m waiting for is in the mail. While we wait let’s take a look back to last year’s celebratory activities.
I hope your 4th is full of family, friends, food and fun!
In keeping with my 30 before 30 list I’ve made one of Eggtons recipes, this time chilled honey oats. For a while now I’ve wanted to try out refrigerating oats, there are a ton of recipes and tasty looking pictures these days on social media that have enticed me to finally do it.
Though I really have no idea how so many people can take such nice pictures of oats. Seriously. It’s ridiculously difficult.
As per the usual I followed Eggtons recipe essentially to a T.
- 1 1/2 c. rolled oats
- 1 c. whole milk (or cream)
- 1/2 c. of your favorite yogurt
- 2 tsp. honey (can substitute agave nectar – though I don’t know what this actually is)
- 1 tsp. chopped orange peel (from 1 orange)
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/4 c. orange juice
- 2 tart apples (such as granny smith or pink ladies)
- other fruits or berries (optional)
- nuts (optional)
- Combine the first 8 ingredients in a container with a lid and refrigerate for at least 5 hours or overnight (I chose over night, because I wanted to eat the oats for breakfast).
- Prior to serving, peel the apples and shred them down to the core using the side of a cheese grater that you’d use to shred cheese for a pizza. Do this directly prior to eating so your apples don’t turn brown.
- Toss the apple into the mix and stir to combine. Taste it. Adjust the consistency and flavors as desired–you can add more orange juice for acidity, milk or cream to thin it out, and honey to pick up the sweetness.
- Serve with berries, other fresh fruit, and your favorite nuts.