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Den of inanity
Culinaricon  (Topics: 84 - Posts: 568)
Page  1
Posted by Igelkotten Sep 2, 2008, 21:40
Since Carduus' tale of our trip to Skåne started to feature some local culinaria, I thought that there might perhaps be some interest in a few recipes, too.

Here's one for the famous Äggakaka, a sort of thick pancake or clafoutis batter relative. It's not exactly light fare, so beware! One thing to keep in mind is that just about every farmwife had their own recipe for Äggakaga, so variations abound. This is a sort of everyday recipe -for a festive occassion in the old days, you would probably add more eggs, and quite a bit of butter, too.

Äggakaka med fläsk

In a bowl, mix 8 eggs, 800ml of full-fat milk, 450ml of wheat flour, 1-2 tablespoons sugar and ½-1 tablespoon salt. Whisk to a fluffy and lump-less batter.

In a big cast-iron frying pan, fry slices of pork. In Sweden, you would use "rimmat sidfläsk", salt-cured pork from the sides of the animal (not belly pork). I suppose you could use thick slices of bacon, ham or something similar, as long as it is salty and fatty. Traditional swedish salt-cured pork is not smoked, though.

Fry the prok slices until they are well done, somewhat crispy and have rendered lots of lovely fat in the pan. Pick up the pork slices and kepp them somewhere warm. Add an extra dot-to-lump of fresh butter to the frying pan, and keep the heat moderate.

Pour in the batter into the pan, watching out for spattering grease.

Let the batter set to a depth of about half a centimetre, and then carefully use a spatula or fork to move the set batter to the middle of the pan, allowing unset batter to come into contact with the pan. Muche the same technique as when making a omelette, actually.

When the whole cake has set somewhat, turn it over with the help of a lid or large plate, and let it fry on the other side. When that side has turned nicely brown, flip it over once more, and let the other side get soem nice colour, too.

Serve forth, with the fried pork, and lingonberry jam, preferrably one that is not boiled and freshly made, with just a little sugar.

Some variants include sprinkling the Äggakaka with scallions and/or chopped parsley or other herbs. Another nice variation is to serve it with fried or caramelized apple slices -this one is delicious as an accompaniment to birds such as goose, duck or pheasant!

I take no responsibility for your waistline, but this is good stuff! [:)]

Posted by Sunjumper Sep 15, 2008, 13:35
Sounds delicious and the name is surely an idication of what your veins will cry out in agony once the cholesterol hits your veins!

Posted by Cowboy Sep 15, 2008, 15:48
I'm trying to exercise more and cut down on eating stuff that isn't good for me so no äggakaka for me in the immediate future.

Which is too bad because just about now it's exactly the kind of thing I'd kill for.

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