Tag archives for crisp bread

Food’s Final Frontier: living it up in Lapland

Last week Pia and I took the kids on an adventure. 19 hours on the night train, 250 kilometers north of the Arctic Circle: Swedish Lapland; Europe’s last true wilderness. Read more » >>

Honey crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se

 

Honey crisp bread
Bread
50 breads
 

This recipe was created by top Swedish pastry chef Magnus Johansson. Magnus Johansson has among other been in charge of the dessert at the Nobel Prize banquet for the last 11 years.
Ingredients
  • 30g (1 oz) fresh yeast
  • 8dl (3½ cups) milk
  • 400g (14 oz) honey
  • 200g (7 oz) rye sourdough
  • 900g (2 lbs) whole wheat flour
  • 500g (1,1 lbs) rye flour
  • 900g ( 2 lbs) wheat flour
  • 30g (1 oz) salt

Instructions
Day 1:
  1. Crumble the yeast into a bowl and dissolve it with the milk.
  2. Mix in the honey and rye sourdough.
  3. Leave the mixture in the fridge over night.
Day 2:
  1. Add the salt and the remaining flour a little at the time and work into an elastic dough.
  2. Preheat the oven to 220°C/425°F.
  3. Turn the dough out on a lightly floured surface and roll out thinly. Cut out the “breaks”, or make into “rounds”, and put them on baking sheets lined with greaseproof paper.
  4. Bake in the centre of the oven for 3-4 minutes or until the bread bigin to color, turn them over and bake for another minute.

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se

 

Roe marinated herring with crisp bread
Appetizer
10
 

Ingredients
  • 400-500 g herring fillet, skin off.
Brine:
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
Marinade:
  • 3 shallots, finely chopped
  • about 1dl (½ cup) vendace roe
  • 2dl (1 cup) sour cream
  • 4 tablespoons mayonnaise
  • 2-3 drops Worcester sauce
  • 2 tablespoons dry sherry
  • a squeeze of lemon
  • salt and pepper
Garnish:
  • roe
  • chives, chopped
  • dill sprigs

Instructions
Day 1, Brine:
  1. Stir together the ingredients for the brine in a bowl.
  2. Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
  1. Mix the shallots with the rest of the marinade ingredients.
  2. Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
  3. Turn a few times so the marinade covers everything.
  4. The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
Garnish:
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

Green peas and walnut dip, served on crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se

 

Green peas and walnut dip, served on crisp bread
Appetizer
10
 

Ingredients
  • 600g (1¼ lbs) green peas
  • 1-2dl (½-1 cup) sour cream
  • 1dl (½ cup) chopped walnuts
  • 1 lemon or lime, zest
  • a small bunch of fresh coriander
  • crisp bread

Instructions
  1. Cook the green peas soft and let cool.
  2. Mix the peas with the sour cream in a food processor and add the chopped walnuts.
  3. Season with salt, pepper, lime or lemon zest and finely chopped fresh coriander.
  4. Serve on small pieces of crisp bread.

This appetizer was created by Sweden’s minister for trade, Ewa Björling.

Fresh shrimps with a dill and wood sorrel flavored pesto

Photo: Jakob Fridholm/imagebank.sweden.se

 

Fresh shrimps with a dill and wood sorrel flavored pesto
Appetizer
10
 

Ingredients
  • 1 liter (2 pints) of fresh shrimps, peeled
Pesto:
  • 15g (½ oz) parsley
  • 15g (½ oz) dill
  • 20g (¾ oz) wood sorrel
  • 120g (4¼ oz) sunflower seeds, toasted
  • 200g (7 oz) Västerbotten cheese or other ripe hard cheese, grated
  • canola oil
  • 1 lemon, juice and zest

Instructions
Pesto:
  1. Mix sunflower seeds with the herbs in a mixer. Add canola oil and mix to desired consistency. Mix in the grated cheese. Season to taste with lemon, salt and pepper.
Presentation:
  1. Turn in the shrimps and serve on crisp bread. Garnish with wood sorrel.

The Wood sorrel is very common in Swedish forests and their leaves are edible, with a sourish and fresh taste.