Lagom is a gorgeous new cookbook every Scandi-design lover needs. Aimed at exploring "the Swedish art of eating harmoniously" it offers simple but elegant whole-food recipes that look as good as we feel eating them. This recipe for seed-packed homemade rye crispbread pairs perfectly with our favorite dips, spreads and fermented food accessories...
These are wonderful to make, as they fill the house with the rich smell of baked rye. They are also completely bulletproof and could probably survive a nuclear attack and still be edible. In an airtight container, they will last for ages and are equally good with cheese, as a canapé base or as a substitute for cereal.
The shaping is pretty essential. I favor the more modern rectangular shape which is much more practical in terms of storing and eating: in Sweden the traditional shape is circular and about the size of a dinner plate. These would also have a hole stamped out of their middles, so that you could thread them onto poles to hang up and dry out completely. This recipe makes a big batch but can easily be halved. [olists num=1]
Add your homemade rye crispbread to this gorgeous deconstructed guacamole board.
The post Homemade Rye Crispbread To Eat With Anything + Everything appeared first on The Chalkboard.
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