A rainbow of tastes

Scandinavian Homemade Crispbread - Knækbrød Homemade crispbread is made with a minimum quantity of flour, water and vegetable oil and lots of seeds, making it a very healthy type of bread due to its high content of fibres. It is also quite easy to make, so you won’t need more than 30 minutes to prepare and to bake it. Homemade crispbread is tasty, crunchy and the perfect accompaniment to soups, patés, cheese or simply as a snack.  It will keep for quite awhile once cooled completely and stored in an airtight container. The bellow ingredients are for 20-25 pieces, depending on the size of each piece.  Ingredinets for Homemade Crispbread: 4 dl  seeds mix (sesame, flaxseeds, chia, sunflower and pumpkin seeds) 1 dl rolled oats 2 ½ dl wheat flour 1 dl buckwheat flower 1¼ dl olive oil 1 tsp. baking soda 2 dl water 1 tsp. salt How to make Homemade Crispbread: Preheat oven to 180...

Chicken Tartlets with asparagus and chanterelle Chicken Tartlets (Tarteletter) with asparagus and peas is a classic, old Danish recipe, being prepared for more than 100 years and eaten mainly as a starter. Tarteletter can be made using store bought or homemade pastry shells. In Denmark, the puff pastry shells are easily found in all supermarkets and bakeries.  The word tartlet means small tart and has its origin in France. Most of Danes serve this traditional dish especially at Christmas lunches and dinners or family gatherings. Ingredients for Chicken Tartlets with asparagus, peas and chanterelle : 1 sheet puff pastry 2 chicken breasts fillets 2 bay leaves 3 black peppercorns salt and pepper 75 g butter (50 g for the white sauce and 25 g for cooking chanterelles ) 1 dl all-purpose flour 3 dl milk 6 white asparagus 100 g fresh peas stock from the chicken 200 g chanterelle 12 silicon muffin forms How to prepare Tartlets shells : Pre-heat...