Quick suppers – Page 9

Omelette is one of my favourite lunch meals. I thought for a long time that I didn’t like omelettes, because I wasn’t thrilled about the eggy taste. But I do like this version. The trick is the cheese, it removes the eggy taste.

Omelette 1 portion

2 eggs

a splash of cream/milk/water (I use what I’ve got at hand, but prefer dairy products)

50 ml grated cheese

2-3 spring onions, finely sliced

salt & pepper

Whisk together egg and liquid, season. Melt a knob of butter in a frying pan on medium to low heat. Pour in the egg mixture when the pan is hot, but be carful not to burn the omelette. When it’s starting to solidify but is still smudgy, sprinkle the cheese and spring onions on top. Let the cheese melt a little before removing the pan from the heat. Fold in half.

The omelette is served with a side salad and some tzatsiki.

You can easily make this dish the day before and heat it up in the microwave at lunch time.

In Swedish.

I made this when my best friend Emma came to visit and we needed something quick before the fotball game.

Paradise Prawns 4 portions

1 can chopped tomatoes (400 grams)

3oo ml single cream

1/2 a fish stock cube

a splash of white wine (circa 50 ml)

250-300 grams peeled prawns (Icelandic ones)

1 pack of parsley, chopped

Use a sauteuse pan if you have one, but sauce pan or frying pan works too. Pour in tomatoes and cream, bring to boil. Add the stock cube and wine, season with salt and pepper. When the sauce is heated up, add the prawns and let them heat up, add the parsley just before serving. Serve with rice and a nice salad.

My mother’s original recipe contains sliced mushrooms and peppers, but it is just as nice without.

This is a very tasty dish that is quick to make but still feels like something extra. When I lived with my parents, we used to eat this every other Friday, that’s how tasty this is!

In Swedish.