Every day food: Omelette, beetroot & goat cheese
This is a dish with classical flavors, but with an unclassic twist. One of my best friends got married last summer and I was honored to cook at his wedding. They wanted beetroots, goat cheese and walnuts. When I tested the dish a month before the wedding, I happened by chance to have strawberries at home. I tested the combination and it was crazy, but amazingly it worked. Here is a dish with the same flavors but in a completely different way.
Salt baked beetroots
6 big beetroots
coarse sea salt
Preheat the oven to 200°C/392°F. Rinse and brush beets, but do not peel them. Cover the bottom of an ovenproof tray with coarse sea salt. Place the beetroots over the salt so that they stand firmly in the tray. Bake in the oven for 45-60 minutes depending on size. Let cool down, peel and break the beetroots to desired size.
Oven baked omelette
3 dl milk
3 dl double cream
freshly ground black pepper
cold pressed rapeseed oil for the tray
Whisk together eggs, milk and cream in a bowl. Season with salt and black pepper. Divide the batter into greased ovenproof trays. Bake at 200°C/392°F for 20 minutes, or until the omelette is sat. I used this silicone tray from a brand called Silikomart, where each omelette is about 0.5 dl. I wanted to have small but several omelettes per portion. You can use larger portion trays, but remember that time in the oven may need to be extended.
Creme of goat cheese
100 g goat cheese
100 g cream cheese
Mix together goat cheese and cream cheese in a food processor. Season with salt.
For serving you need fresh strawberries, shaved/chopped walnuts and herbs of your choice.
Peter Olsson, ”Chefabetic”
Recipe published 9th of June 2016