Recipes

Hot countryside girls
Hot countryside girls

In Norway we have a traditional dessert called `tilslørte bondepiker`(veiled countryside girls). This version is quickly made and has a bit more of all that is good ..

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Queen Maud´s dessert
Queen Maud´s dessert

This wonderful dessert was made for Queen Maud of Norway in 1906. It is creamy and delicious and I would eat it every day if I could. I have an issue about creamy desserts...

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My garden cafe´s fabulous crisp bread
My garden cafe´s fabulous crisp bread

At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job. 

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Carrot cake
Carrot cake

A soft, juicy wonderful cake filled with raisins and lots of carrots. 

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Brussel sprout sallad
Brussel sprout sallad

A lovely lunch, first dish or use it with meat or fish as a main course. When we have this in the kitchen garden, we can actually pick the brussel sprouts in the middle of the winter as well. They even survive the snow! 

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Boeuf Bourguignon
Boeuf Bourguignon

The perfect weekend food for autumn and winter! 

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Broccoli salad
Broccoli salad

A good way to use the broccoli stalk. Eat it as lunch or appetizer.

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Limoncello spritz
Limoncello spritz

A nice and fresh alternative to the famous sister Aperol spritz

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Beetroot burger
Beetroot burger

Meatfree day? make the mixture today and you´ll have a quick dinner tomorrow

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Plum salad with mozzarella
Plum salad with mozzarella

A wonderful and quick appetizer with plums, mozarella and mint

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My garden cafe´s fabulous crisp bread

10.03.2018
My garden cafe´s fabulous crisp bread

At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job. 

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50 gr yeast

5 dl lukewarm water

1 1/2 teaspoon salt 

1,1 liter rye flour

1 dl white flour 

salt flakes 

Dissolve the yeast in a bowl with the lukewarm water. Then mix in the salt and the flour. Use a kitchen machine and knead the dough quite heavily. Have a little rye flour on top of the dough, cover it and leave it in the fridge for about 12 hours. 

Knead the dough and cut it into 20 pieces. Put a lot of flour on the baking table and roll each piece with a rolling pin. The size should be like a small plate. Don´t use too much power, roll light and easy. After this I change my rolling pin to an old one with a small square pattern on it, to have a nice pattern on the crisp bread. You can probably buy something similar. If not, continue rolling with the traditional one until the size is like a dinner plate. Put the thin dough carefully on a baking sheet covered with baking paper. Have some salt flakes over it and fry in the ovven on 250 gr C (482 gr F) for about 12-15 minutes. 

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