Tuesday, 1 July 2014

The hangover killer

Time to get cracking with the recipes from the recent Midsummer celebrations. At last. With this speed I should be done by September...

We didn't bother with any traditional Midsummer magic this year. No rolling naked in the fields, no gazing into the lake at midnight and no stashing seven different sorts of flowers under the pillow with the hope of seeing the future husband appear in a dream. Oh, no. We loved-up fools felt so confident about our future together that the only flowers were the ones on this quiche.

(All the times we've both had our arses kicked by love and still we haven't learnt a thing? Though... maybe this time we really are headed for that happily ever after...?)

But let's get to the quiche! Which, I'll have you know, charmed both with its appearance and its taste. And in case your Midsummer or any other bacchanal runs a bit late, I'll let you in on a little secret: this is just the thing in the morning after the night before. There's something about the combination of salty meat, onion, eggs and gherkins (!) that just does the trick. A slightly more eloquent, food blogger-worthy take on the hangover pizza if you will!

If you can't get your hands on cold smoked reindeer, you can use cold smoked horse meat. Or bacon bits you've first fried all crunchy. And let's face it - how could salami not work? Some of the cream could be replaced with grated cheese and chives could be substituted with just about any herb.

The crust is the trusty recipe you've all been introduced to several times - it's the one I used for salmon, spinach and egg tart and asparagus and prosciutto tart. This time I substituted 1 dl of all purpose flour with finely ground rye flour to compliment the strong flavours of the filling. As the components of the filling are rather salty in themselves, there's no need to use any salt in the crust. Oh, and the recipe? Here!

Combine the ingredients for the crust and wrap in cling film. Let rest in the fridge for half an hour. Then, on a floured surface, roll into a sheet and place inside a fluted tin (or just press the dough directly into the tin). Let rest ion the fridge for another half an hour while you pre-heat the oven. 

Spread a sheet of foil on the crust and fill with baking beans/ dried beans/ rice etc. Blind bake at 200° for 10-15 minutes, remove the foil and the beans and continue baking for another 10 minutes. Let cool for a while.


1/2 large red onion
75 g cold smoked reindeer
1/2 dl gherkins, drained and chopped

Peel and slice the onion. If you want, sauté for a while for a softer taste and texture. Spread the onion on a slightly cooled shell, scatter reindeer crumbs on top and finally top with gherkins, chopped in 1/2 cm cubes.

The custard:

2 eggs
2 dl cream
1 dl milk
1 tbsp chopped chives
1 tsp ground black pepper

Combine the ingredients and pour over the filling. Bake at 175° for 30-40 minutes until set. Let cool. Decorate with strips of cold smoked reindeer and rucola. Serve. And voilá - you're ready to start doing Macarena around the maypole again!




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