Recipes

L’Omelette a la Coque

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Omelette a la Coque

L’Omelette a la Coque

  • Prep 20 min.

  • Cook 5 min.

“Scrambled eggs served in egg shells!”

Ingredients

  • one egg per person
  • smoked salmon, chopped
  • fresh dill
  • minced onion
  • minced bell pepper
  • chopped black olives
  • heavy cream
  • coarse salt
  • gravlax sauce

Directions

  1. Carefully cut open the side of each egg, using fingernail scissors, starting each cut with a hole made with a large needle.
  2. Discard the oval circle cut from the shell and empty egg in a bowl.
  3. Continue with all the eggs.
  4. Wash the shells very well in cold water and drain upside down on paper towels.
  5. When ready to serve, beat together eggs, cream, chopped salmon, onion, olives and pepper.
  6. Season with salt and pepper.
  7. Scramble in buttered skillet, breaking into small pieces.
  8. Serve in egg shells, topped with sprig of dill’ place egg on a base of coarse salt.
  9. Serve hot with gravlax sauce.

Chocolate Decadent Delight

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Chocolate Decadent Delight

Chocolate Decadent Delight

  • Prep 15 min.

  • Cook 20 min.

Recipe By:Swede
An original recipe

Ingredients

  • puff pastry
  • strawberries
  • whipped cream
  • dark chocolate or chocolate frosting

Directions

  1. Roll out puff pastry and cut in 4″ squares; prick dough and bake as directed on package.
  2. When pastry is cool, place one piece on a plate and top with sliced strawberries and whipped cream.
  3. Cover second pastry with chocolate frosting or melted chocolate, then place on top of whipped cream.
  4. Top with more whipped cream and a whole strawberry.

Potato Salad

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Potato Salad

Potato Salad

  • Prep 5 min.

  • Cook 15 min.

Ingredients

  • Potatoes, boiled and peeled
  • 1/2 pkge. creme fraiche
  • 1 small pkge.(individual serving) plain yogurt
  • salt
  • anchovy stuffed olives, sliced

Directions

  1. Cut potatoes into small pieces.
  2. Mix with yogurt and creme fraiche.
  3. Add salt and sliced olives.

Roasted Potato Medley

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Baked Potato Dish

Roasted Potato Medley

  • Prep 30 min.

  • Cook 30 min.

Recipe By:Swede
An original recipe

Ingredients

  • 3 white potatoes, peeled and cut into chunks
  • 2 sweet potatoes, peeled and cut into chunks
  • olive oil
  • ground cinnamon
  • rosemary
  • garlic salt
  • brown sugar
  • salt and pepper

Directions

  1. Put potatoes in shallow baking dish.
  2. Sprinkle with rest of ingredients.
  3. Cover with foil.
  4. Bake in oven at 375 until potatoes are done.

Exhaustion Chicken

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Joan's Exhaustion Mexican Chicken

  • Prep 5 min.

  • Cook 50 min.

Recipe By:Swede
An original recipe

Ingredients

  • chicken thighs (2 per person)
  • olive oil
  • garlic salt
  • salt and pepper
  • taco seasoning

Directions

  1. Put a little olive oil in baking dish.
  2. Remove skin from thighs and discard skin.
  3. Put thighs in dish, bone down.
  4. Sprinkle with salt and pepper, garlic salt, more olive oil and 1/2 and envelope of taco seasoning.
  5. Bake at 375 F for 1/2 hour.
  6. Turn thighs over and bake about 20 min. longer

Fresh Cod with Carrots and Parsnips

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Fresh Cod with Carrots and Parsnips

Fresh Cod with Carrots and Parsnips

  • Prep 1 h

  • Cook 30 min.

Recipe By:Swede
“Source: Tina Nordstrom, scandcook.com.”

Ingredients

  • 4 pieces fresh cod (one piece per person)
  • 1/2 T. sugar
  • 1/2 T. salt
  • pepper
  • olive oil
  • Vegetables:
  • 4 carrots
  • 4 parsnips
  • 1/2 red onion
  • 1/2 T. rosemary
  • juice and zest of 1/2 lemon
  • 2 T. butter (1+1)
  • 1/4 c. fresh dill, chopped
  • 1/8 c. fresh chives, chopped
  • water
  • salt and pepper
  • 1 t. sugar
  • 1/4 c. black olives (opt.)

Directions

  1. Sprinkle combination of sugar and salt on both sides of the cod; put on a plate and cover with plastic; let sit 1 hour.
  2. Peel vegetables and cut carrots and parsnips lengthwise.
  3. Finely chop onion.
  4. Put carrots, parsnips, 1 T. butter,onion and rosemary in saucepan and add water to cover.
  5. Boil vegetables until carrots are soft.
  6. Drain excess water
  7. Add 1 T. butter.
  8. Add olives (if using), herbs, salt, pepper, lemon juice, and sugar.
  9. Heat 2 T. olive oil in frying pan; add cod and cook briefly on each side.
  10. Sprinkle with a little pepper and lemon zest.
  11. Serve cod on top of vegetables on each plate.

Cherry Tomato and Parmesan Tarts

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Cherry Tomato and Parmesan Tarts

  • Prep 10 min.

  • Cook 20 min.

Recipe By:Swede
“Easy and delicious!”

Ingredients

  • puff pastry
  • 1 egg yolk, with 1 T. water
  • 1 T. mustard
  • cherry tomatoes (12-18)
  • parmesan, shaved or grated
  • olive oil

Directions

  1. Preheat to 400 F. Cut pastry in circles, the size of an English muffin, and place on parchment on a cookie sheet. Brush rims with egg mixture and spread mustard in center of each. Place tomatoes on top, cut side up (cut in half on the equator). Top with salt and pepper, parmesan, and drizzle with oil. Bake 15-20 min. Cool.

Garlic Shrimp

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Garlic Shrimp

Garlic Shrimp

  • Prep 10 min.

  • Cook 5 min.

Recipe By:Swede

Ingredients

  • shrimp, peeled
  • garlic salt
  • olive oil

Directions

  1. Heat olive oil in skillet.
  2. Add raw shrimp.
  3. Sprinkle with garlic salt.
  4. Turn shrimp over when pink.
  5. Add more garlic salt.

Crab Cakes

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Crab Cakes

Crab Cakes

  • Prep 5 min.

  • Cook 10 min.

Recipe By:Swede
“Uses leftover mashed potatoes”

Ingredients

  • 3/4 c. mashed potatoes
  • 1 egg
  • 1 t. prepared mustard
  • 1 t. salt
  • 1/2 t. pepper
  • 2 t. Worcestershire sauce
  • 1 t. parsley
  • 1 t. baking powder
  • dry bread crumbs
  • crab meat

Directions

  1. Mix and add 1 can crab meat.
  2. Form patties and dip in dry bread crumbs.
  3. Fry in oil in skillet.
  4. Serve with cocktail sauce.

Rouget grille au fenouil braise au thym

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Rouget grille au fenouil braise au thym

Rouget grille au fenouil braise au thym

  • Prep 10 min

  • Cook  35 min

Recipe By:Swede
“Red mullet broiled on a bed of bulb fennel and thyme (Source: Femina magazine, L’Independant)”

Ingredients

  • 2 bulbs of fennel
  • 8 fillets of red mullet (fresh or frozen)
  • 1 cube of vegetable bouillon
  • 1 c. hot water
  • 6 sprigs of fresh thyme (4+2)
  • 2 T. olive oil (1+1)
  • salt and coarse ground pepper

Directions

  1. Preheat oven to 210 C. (425 F).
  2. Trim fennel bulbs and cut into thin rounds.
  3. Add hot water to bouillon cube to dissolve.
  4. Put fennel into gratin dish and add 1 T. oil and bouillon.
  5. Add 4 springs of thyme, salt and pepper; cover with aluminum foil.
  6. Cook in oven about 30 min.
  7. Take dish from oven and add fillets of fish, skin side down.
  8. Add 1 T. oil, the rest of the thyme, salt and pepper.
  9. Put under broiler about 4 minutes.
  10. Serve fish, skin side up, on a bed of fennel.