Rugbrød (Danish Rye Bread)

IMG_7936

Those of you that know me, know that I have a real love affair with the Scandinavian way of life. I love the food, the cooler weather, the idea of long summer days, the Fika culture of coffee and cake with friends and the lovely hues of the painted buildings. If I were to choose somewhere to live other than the UK, it would undoubtedly be in one of those countries.

I gifted my mum the cookbook ‘The New Nordic’ by Simon Bajada after our trip to Iceland a few years ago. On my last visit home I found myself flitting through the pages, noting recipes I couldn’t wait to try, when I came across this Rye bread. I love Smørrebrød (a traditional Scandinavian open sandwich), of which Rye bread is an essential part.

Traditional Rugbrød is made with a sourdough starter however, Simon Bajada’s version uses a pre-soak made 18-24 hours before the dough is made to give it that sour taste without the hassle of tending to a sourdough starter.

My first attempt was sunken in the middle and raw. I knew when I had made the dough that it seemed too wet so, for my second I decided to add a little more flour and it turned out perfectly.

Rye bread stays fresher for much longer than white bread and is packed full of goodness. Cracked rye grains, sunflower seeds and linseeds means this bread is really filling without being too heavy.

IMG_7920IMG_7909IMG_7912IMG_7925IMG_7946

Continue reading “Rugbrød (Danish Rye Bread)”

Moroccan Cornish Pasties

Eaten Cornish pastyCornish pasties are always guaranteed to put a smile on anyones face.

Traditional cornish pasties are filled to the brim with meat and veg; all encased in short crumbly pastry. The ideal takeaway lunch to keep you warm as this stubborn weather continues to be unchangeable. Continue reading “Moroccan Cornish Pasties”

Onion Herb Tart

finished tart 2This weeks lesson: do not buy pretty shaped tart cases that you have no experience lining.

Do not attempt to line said tart case in an angry and impatient manner. This will only result in the following: badly made pastry, pale under baked pastry case and, in the end, a broken square pastry case.

As you all know from my previous melt down, I have had trouble lining this tart case. Continue reading “Onion Herb Tart”