IN SEASON


STEWED SPINACH EGGS (ÄGG MED STUVAD SPENAT)


SERVES 4 500g frozen spinach


1 onion, peeled and finely chopped A knob of butter 150ml single cream 15ml milk


1 whole nutmeg 0.5 tsp white pepper Pinch of sea salt 4 eggs


FOR THE HERB GARNISH


1 small fresh red chilli, deseeded and thinly sliced


1 small red onion, peeled and finely chopped 1 tbsp white wine vinegar A pinch of fine sea salt A pinch of sugar A handful of fresh dill, roughly chopped


A handful of fresh chives, finely chopped


1 First make the herb garnish. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tbsp of water, the salt and the sugar.


2 Next put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5-10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and the white pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking.


3 Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have set – covering with a lid will help this along.


COOKS TIP


If you find your spinach is very wet, you can whisk 2 tbsp of flour into the milk before adding it to the spinach.


4 Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.


Little Swedish Kitchen by Rachel Khoo, published by Michael Joseph


36 | THE WEST COUNTRY FOODLOVER


DANISH HOTDOGS MAKES 10


FOR THE ROLLS 25g fresh yeast 300ml lukewarm whole milk 50g salted butter


500g strong white flour, plus more to dust


1 tbsp sugar 1 tsp fine sea salt 1 egg, lightly beaten


FOR THE CUCUMBER SALAD 250ml apple cider vinegar 3.5 tbsp water 125g caster sugar Pinch of sea salt 2 cucumbers


FOR THE HOTDOGS 10 good-quality butchers sausages 100g fried onions 4 tbsp raw onions, chopped Tomato ketchup Sweet Scandinavian mustard Rémoulade


1 For the rolls, crumble the yeast into the milk and stir to dissolve. Melt the


butter and stir it into the milk. Now mix in the flour, sugar and salt, then knead well on a floured surface.


2 Put the dough into a bowl, cover with a tea towel and leave it to rise at room temperature for 1-2 hours, or until doubled in size. After it has risen, form into 10 fat oval buns and place on 2 baking sheets lined with baking parchment. Cover with tea towels and leave to rise for 20 minutes.


3 Now for the cucumber salad. Whisk the vinegar, water, sugar and salt together in a non-reactive bowl. Thinly slice the cucumber, add to the vinegar mixture and leave to stand for at least 30 minutes.


4 Preheat the oven to 180C/gas mark 4.


Brush the rolls with the egg and bake for 20-25 minutes. Leave to cool on a wire rack.


5 For the hotdogs, fry the sausages in a dry frying pan for 5-10 minutes, depending on their size, until cooked through.


6 Serve your hotdogs and cucumber salad with homemade rémoulade and top with fried onions.


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