Monday, October 21, 2013

Fancy Dinner Time

Hello Monday!

Did you have a nice weekend? I had an amazing really "weekend" kind of weekend. The boyfriend was free for a change so we could enjoy some lazy time together in front of the television, do a little home fixing, go grocery shopping so the fridge is stocked for the week, and could treat ourselves to a fancy dinner (or two).

It's been awhile since we've had the time to treat ourselves to something special to eat.... when before this was almost a weekly occurrence. I think it has something to do with the darkness and coziness of Fall. Summer dinners just don't feel so special because they can't be eaten by candle light. (Remember I live in Stockholm, the sun doesn't set until Midnight during the summer months.) I'm actually really glad it's getting darker so candlelit dinner can be had in plenty.

So on Friday night I set the table for one of my favorite simple dinners, a Swedish shrimp dinner. I love relaxed dinners like these. You just buy loads of shrimp to peel and eat (our Swedish shrimp are like nothing else, you must try if you come for a visit to Sweden.), and serve with some freshly baked baguettes, a piece of cheese, and maybe just a spoon of mayonnaise for dipping. I'm happy with just eating the shrimp with no other sides, but for fun I also made a little appetizer, oeuf en cocotte. It's beautifully rustic, simple, and just elegant enough to look as though you've made a real effort. We usually eat this as a simple dinner when we're not so hungry or when we can't think of anything else to make... but it was extra fun to eat it in such an elegant setting with Champagne no less.

p.s. I'm not too bothered by Champagne. There are many other wines I'd prefer to drink, but I can't deny how festive it is. ;)

Recipe: Oeuf en Cocotte

What you'll need: (for 2 filling servings)

Large Oven-safe Ramekins 
4 eggs
Creme Fraiche
Smoked Salmon
Salt Pepper
Olive Oil

Preheat your oven to 150°C with fan.

• In your two ramekins smear a generous spoon of creme fraiche into the bottom of each. 
• Tear a slice or two of smoked salmon into each on top of the creme fraiche.
• Crack two eggs into each ramekin (making sure not to break the yolks.)
• Spoon in a few more dollops of creme fraiche around the eggs.
• Now garnish with whatever you like. I chose a squirt of lemon, a drizzle of olive oil, a pinch of dill, and some salt and pepper.

Once the oven is hot place your ramekins in the oven and bake for about 15 minutes for runny yolks (what I like), or 20 minutes for medium yolks (what the boyfriend likes.)
Allow to cool for about 5 to 10 minutes before enjoying with freshly baked bread or toast... or Swedish shrimp as we had.

Hope you like it!

1 comment:

Emma said...

Mmm that looks gorgeous! Thanks for the recipe :)