People often ask me why I left sunny Italy (and beautiful and monumental Rome) for Sweden. I always give a different answer. Today I would say that it’s because outside my office there’s a beautiful lake.
And today, on my way to the tube, I passed by a little stuga (cottage) and the lovely garden which surrounds it…
…and noticed the first signs of the coming fall.
And because, getting off the tube, I could stop at a trendy cafe’ and ask for a latte att ta med, a take-away caffe’ latte.
And because tonight, if I manage to shake the laziness off my old bones, I can go jogging by the lake which lies just a couple of blocks away from our city apartment.
crust: 3/5 cup whole-purpose flour, 3/5 cup whole-wheat flour, 1/2 cup (125 g) butter.
filling: 3 eggs, 1 and 1/5 cups 10% fat yoghurt (or 4/5 cup cream), 5/8 cup (150 g) of grated västerbottenost (or another strong medium-hard cheese), white pepper, salt.
cream: 1/3 cup löjrom (or other red fish eggs), 1 cup 10% fat yoghurt (or creme fraiche).
1. Combine the flours with the butter softened at room temperature and press with your hands in a pie form. Make some holes with a fork and bake for 15 minutes at 225 degrees (Celsius, 437 Fahrenheit). 2. Meanwhile, combine the eggs with the other ingredients. Take the crust out of the oven, pour the filling over it and bake for 25-30 minutes at 200 degrees (Celsius, 392 Fahrenheit). 3. Serve with the löjrom cream.
CONSIDERATIONS: This pie is very similar to the French quiche au camembert (happy birthday Julia) and is a pearl of Swedish comfort food. It takes no time to prepare and is really satisfying served with just a green salad. I suppose any strong flavored, medium-hard, cheese would do a good job in this pie if västerbottenost is not available (which I think is often the case outside of Sweden). And any type of red fish eggs would be just as good as löjrom. And when you try this at home do not forget to imagine to be by the water. Swedish people always are.