Something had been reignited again. It started with a holiday and then snowballed from there.
I’ve been reading.
Congratulations, I hear you mutter. But really it is a big thing. Books were getting piled up in ambitious piles and not moving. The newspaper was taunting me.
Then it all changed. Three books in three weeks and the ball was rolling, really quite fast. They were fat books too. The most I had been reading before that, was the back of the peanut butter jar… Even that was skim reading.
So what got me going again?
Stieg Larsson. The Millenium triology.
Goodbye Monkeys, goodbye Mr Chocolate, goodbye tv, *ahem* goodbye cityhippyfarmgirl blog… hello Sweden and your criminal mysteries.
Thoroughly enjoyed the books, all three of them.
Now with that being said, I have been immersed in all things Scandinavian and my taste buds are calling for food that would be fitting. Rye bread was obviously a must, along with anything else I could make happen.
I had also kept in the back of my mind this beautiful lady’s crisp bread recipe from the beginning of the year. It was time to give that one a go, and I’m so glad I did. They make the perfect base for an open sandwich, and I think they will definitely become a staple around here.
200g spelt flour
200g whole oats
100g sunflower seeds
100g LSA (linseed, sunflower and almond meal)
These are the ingredients I used as it was what I had on hand. I can see how they would be incredibly versatile though, and using any ingredients that you really like. I loved them, and am definitely going to make them regularly now. See here for Turid’s original recipe though.
The Split Pea Soup I suspect is not just restricted to Swedish eating, however Jamie Oliver has a recipe for it in his Swedish section in this great book, and while I adapted it to what I had on hand and my taste buds, the one thing that I think is genius was to put mustard on top. Now, I love my mustard but I would never have thought to add it to a Split Pea Soup, so thanks Jamie.
Split Pea Soup
adapted from Jamie Oliver’s “Jamie does…”
A good couple of slurps of olive oil
add a couple of diced sticks of celery, and an onion
cook it down a little
add 500g of washed split peas
and about 1.5 litres of stock (I use vegetable stock)
1 tsp oregano
and simmer it for about 45 minutes or until soft.
Serve with a dollop of mustard and knekkebrod.