Saturday, 28 March 2015
Recipe - Oven Raggmunk
Husmanskost is not fancy, it is not special in any way, form or shape - but it is normally filling and tasty. Sort of the Swedish version of comfort food in many ways.
There'll probably be some more posts around this theme coming up, as I rediscover some of the old classics that I grew up with.
Some themes shine through, like potatoes as an ingredient and lingonberry jam and grated carrots as accompaniments. I guess people used what was homegrown, cheap, filling and easily produced to bulk out the food. Not that any of these things are bad, people were just being a bit more frugal back then.
Another thing I find with these recipes is that they are fairly straightforward and quick. In my book that makes them perfect for weekday dinners - which again is what they were originally used for.
This version of raggmunk is for the oven baked variety, there is another variety that is more akin to a potato pancake as you fry it in a frying pan. There might be a recipe for that coming up at some stage later on as well.
Enough waffling, let's see how we cook this then...
Ingredients (serves 4)
400 ml milk
150 ml plain flour
2 baking potatoes, peeled and roughly grated
2 carrots, peeled and roughly grated
Thick cut smoked back bacon, fat removed if you so wish
Freshly squeezed lemon juice (optional)
Pre-heat the oven to 225c.
Line a deep-ish roasting tray with parchment paper. Whisk together the eggs, 100 ml milk, salt and pepper. Add the flour and whisk until you have a smooth batter. Whisk in the rest of the milk.
Mix the batter and the grated potato well and pour into the roasting tray. Place in the middle of the oven and cook for about 25 minutes or until the top is crispy and have taken on a nice colour.
Fry the bacon until crispy. If you want to, mix in the lemon juice with the grated carrot.
Serve the raggmunk with the bacon, grated carrots and lingonberry jam.