Knäck & Bräck

All week, our weekly collection of crispbread is available in a slightly smaller format.

As inspiration and companions we have our three doggy varieties; Pug Morris, Dachshund Maxi and Cairn terrier Otto. Three tough guys who love crispbread, often topped with small sausages ... and who always give mum & dad positive energy and lots of love back!

We hope that you, like us, think that crispbread actually works just fine as party snacks seven days a week!

Crispy greetings

Annalena and Niclas

... To be continued.

Tuesday dip

200 gr parmesan or
other flavourful mature cheese
½ lemon, salt and pepper
½ cup crème fraiche
3 tablespoons olive oil

Grate the cheese season with salt and pepper, squeeze lemon over.
Let the lemon juice stand and melt
for about an hour.
Stir in the crème fraiche and olive oil.
Cool.

Thursday Tapas

with Parmesan cream
and smoked sausage

200 gr Parmesan cheese, ½ lemon, salt and pepper, ½ cup sour cream, 3 tablespoons olive oil.
Grate the cheese finely with the lemon juice, salt and pepper, then let the cheese melt and stand for 1 hour.

Stir in the rest. Add a dollop of crisp bread and top with a good smoked sausage.

Friday dip

1 l Natural yoghurt
2 dl crème fraiche
2 pressed garlic cloves
½ teaspoon salt
Freshly ground black pepper
1-2 dl Freshly chopped
herbs such as chives,
basil, thyme, etc.

Let the yoghurt run off in the
coffee filter, mix in the rest.

Saturday goodies

Serving tips
Choose your favourite cheese among the soft cheeses (Camembert, Gorgonzola, Brie)
Add a nice sized piece of room temperature
cheese to your Saturday crispbread,
top with some fig or
cranberry marmalade.

Easy and good to offer to
guests - as finger food
or as a dessert!

Sunday Snax

with horseradish mix
and smoked salmon

2 cups sour cream, salt and
pepper, 1 teaspoon lime juice,
2 teaspoons finely grated horseradish

Stir ingredients together;
add a dollop of crispbread
and top with a thin slice
smoked salmon and dill.