While the most internationally known elements of nordic cuisine may be fermented fish of various types, or meatballs of dubious origins, they really have crackers dialled. There’s versions of this made with spent grain from brewing which are super tasty too (just need to be made pronto before the grain spoils). So I can still… Continue reading Jenny’s recipe for knekkerbrød

Rosehip flour is going to be trending one day. The swedes know where it’s at. And this is the perfect recipe for it, from my friend, Jenny. If you need to forage for rosehips, apparently they need to be processed somewhat quickly after picking. If you don’t have rosehip flour… make something else. I guess… Continue reading Jenny’s rosehip bars

I can’t remember making these, but they seem good. One recipe, for a massive amount, is about: 5 lb nuts, lightly toasted and chopped – keep warm 1.5 lb sweeteners / binders, e.g. syrups, honey, ground dates or prunes 3 oz powdery stuff to help soak up moisture and bind Mix warm sweetener into warm… Continue reading Nut bars

2 c self-raising flour 1 tbs butter 1/2 tsp salt 1 c milk Rub butter into flour, add milk to a medium dough, kneed slightly, roll to 1/2 inch, and bake on 250 C oven for 15 mins.