the nordic return


It had been over a year since I had last made these. A whole year since I had gone all nordic with my reading and eating.

How had a whole year gone by and I hadn’t made them again? Having a baby might have been something to do with it. I got distracted, other things got priorities and slowly time ticked on by.

With my recent jumping in to spelt however, it was time to revisit knekkebrod.

These are ridiculously adaptable and now being made continuously again.

Knekkebrod

* I’m not sure how authentic my version is, but they work for me.

1 cup wholemeal spelt flour

1 cup whole oats

1 cup LSA/sesame seeds/pepitas

small palmful of caraway seeds

1 cup water

Mix it all together and flatten out with wet hands, on a lined baking tray. Divide it partially to the size you want them to be- easy to snap after baking then.

Baked at 160-170C until crisp.

******

I’ve also been playing with Cardamom Buns.

A lovely friend married to a Norwegian fella, gave me a recipe for them the same week that Joanna posted about them. I fiddled with the recipe to tweak it a bit to suit me. With the buns baking, I went and looked up cardamom buns in google… 385,000 possibilities! Probably should have done that before I started baking the buns of goodness, as I was a little underwhelmed with how very average mine looked compared to how they could look.

An hour before they were popped in the oven, I had looked at my proving dough all ready to divide and make pretty. I looked, got completely over whelmed with my lack of time, (laziness) and decided a divided slab would be fine. Sure it was fine, but next baking session I think I will try and make them look a little better and allow more time, (less laziness.)

I had also spotted spelt cardamom buns with marzipan thanks to my good friend google. Oh, oh my! Who knew it could be so good?! Spelt…and cardamom…AND marzipan. Clearly I need in on that action. So no recipe for these buns today, but promises of a bun return.

Or perhaps, a nordic return, (again.)

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Honey Spiced Spelt Scones and other spelt goodness

 

I’m having a love affair with spelt at the moment. I’d been meaning to for quite some time, and then finally I bought some, the love affair could begin.

I had dibble dabbled a little before but not like this. Not 10kg bag fulls of the wholesome goodness that it is. Sourdough loaves were switched to spelt, a variety of scones were made with spelt, caramelised onion sourdough rings were ripped apart, toasted spelt muesli was munched on, spelt and walnut bread rolls were teamed up with swiss cheese and inhaled. Spelt knekkebrod was revisited and spelt pancakes were jostled over. Slowly my bag full of spelt, got smaller and smaller.

It’s an ancient grain that has seen a relatively recent revival. Giving a slightly nutty flavour, I’ve just been substituting it with my regular flours and decreasing the liquid in the recipes. The Monkey’s haven’t noticed anything different funnily enough and still eating everything with boyhood enthusiasm. All baked goods have got a thumbs up from Mr Chocolate, and me?

Well I just think it’s a whole bundle of spelt goodness.

Honey Spiced Spelt Scones

1 1/2 cups s/r flour

1 1/2 cups wholemeal spelt flour

a pinch of salt

a pinch of cardamom, cinnamon, ginger

1 cup cream

1 cup water

2 heaped tablespoons honey

Lightly mix wet ingredients to dry, and turn out to a really well floured surface. Lightly knead using your finger tips mostly, bringing it all together (you don’t want to handle it a lot.) Cut into circles (an upturned glass works well.) and place on a greased or lined baking tray. Bake at 220C for approximately 20 mins or until a light golden.

Spelt Pancakes

50g melted butter

1 beaten egg

1 1/2 cups spelt flour

1 1/2 cups milk

It’s all feeling a little Nordic

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.

 

Knekkebrod

200g spelt flour

200g whole oats

100g pepita

100g sunflower seeds

100g LSA (linseed, sunflower and almond meal)

25g sesame

350mls water

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.