Tag Archives: opskrift

Zesty Prawn Crispbread Pizza

September 14, 2017 | Leave a comment

Prawn Pizza With Zesty Gremolata

A fresh and zingy pizza with plenty of flavour from fresh herbs, lemon zest, a mix of cheeses and fresh prawns.

  • 8 pieces Leksands triangle crispbread (or 1 round)
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 50ml ricotta
  • handful finely chopped basil
  • 60g mozzarella
  • Big handful grated cheese (e.g. Vasterbotten)
  • 2 handfuls finely chopped parsley, zest from 1 small lemon, 1 garlic clove grated – mixed to a Gremolata
  • Big handful peeled prawns
  • Seasalt and black pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add sugar and let caramelise. Season with salt & pepper.
3. Spread the tomato sauce over the base. Add the onion, basil and ricotta – finish with the mozzarella and grated cheese.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata – serve immediately.

Enjoy!

—–

Zesty Prawn Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Tricolore Mediterranean Crispbread Pizza

September 12, 2017 | Leave a comment

Crispbread Pizza ‘Tricolore’ With Mediterranean Flavours

Autumn in Scandinavia means foraging – for berries, fruits and mushrooms – so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite – especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging – but feel free to use any mushroom you like.

  • 8 round Leksands crispbread
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 3-4 anchovy fillets in oil
  • 8-12 good quality black olives
  • 1 tbsp small capers
  • Finely chopped fresh chili (seeds removed)
  • 2 handfuls finely chopped parsley, zest from
  • 1 garlic clove grated
  • 4 cherry tomatoes, halved
  • 60g mozzarella + handful grated cheddar
  • Seasalt and black pepper, rocket to serve.

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add pinch of sugar and let caramelise. Season with salt & pepper.
3. Spread the tomato sauce over the base. Add the onion, chopped anchovies, olives, garlic, tomatoes and chili – finish with the mozzarella and grated cheese, season with pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with rocket and serve immediately.

Enjoy!

—–

Tricolore Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Bacon & Mushroom Pizza

September 9, 2017 | Leave a comment

Crispbread Pizza With Bacon & Mushroom

Autumn in Scandinavia means foraging – for berries, fruits and mushrooms – so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite – especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging – but feel free to use any mushroom you like.

  • 1 round Leksands crispbread
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 75g oyster mushroom
  • 1 garlic clove
  • 50g bacon or pancetta, fried until crispy
  • 1 egg yolk
  • 60g mozzarella + big handful grated cheddar
  • rocket salad to serve
  • Seasalt and freshly ground black pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add pinch of sugar and let caramelise. Season with salt & pepper.
3. Chop the mushroom and fry until golden.
4. Spread the tomato sauce over the base. Add the onion, mushroom and your meat – finish with the mozzarella and grated cheese. Season with salt and pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad – serve immediately.

Enjoy!

—–

Bacon & Mushroom Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Salmon & Dill Pizza

September 7, 2017 | Leave a comment

Crispbread Pizza With Salmon & Dill

Hej hej, another quick and easy crispbread pizza recipe. This time flavoured with two Scandi staples – salmon and dill. Dillicious. By using a round of Leksands as your base you can have pizza in 12 minutes – and the mild rye flavour works really well with the salmon. An added bonus is, of course, that it is actually good for you! Win win win. Win.

You will need:

  • 1 round of Leksands crispbread OR 8 pieces Leksands triangle crispbread
  • 100ml tomato sauce
  • 1 small onion, chopped – plus butter or oil for frying
  • 75g hot smoked salmon
  • 60g mozzarella
  • Zest from 1/2 lemon
  • 1 tbsp browned butter
  • fresh dill
  • Freshly grated horseradish (from a jar will work in a pinch)
  • Good handful grated cheddar (or try it with Vasterbotten)
  • Sea salt & freshly ground pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add a pinch of sugar and the garlic and let caramelise. Season with salt & pepper.
3. Spread the tomato sauce over the base. Add the onion and the salmon in smaller chunks – finish with the mozzarella and grated cheese. Season with pepper.

Bake for approximately 10 minutes until the cheese is bubbly and slightly golden. Top with lemon zest, grated horseradish and a drizzle of browned butter, if liked.

Enjoy!

—–

Salmon & Dill Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Our Banana Cake

September 4, 2014 | 2 Comments

cake2

We get asked every week for this recipe. So, here you go: Our banana cake.  Ah, you’re welcome.

Makes 1 cake (23 cm round tin for the timings below)

You need:

* 3 ripe bananas

* 1 tsp lemon juice

* 300g caster sugar

* 125 g butter (softened)

* 2 eggs

* 200 g plain baking flour

* 50 g corn flour

* ½ tsp salt

* 1 1/2 tsp baking powder

* 2 tsp vanilla sugar

* 250ml Greek yoghurt or natural yoghurt

How to make it:

Puree bananas lightly with lemon juice and set aside

Cream butter and sugar really well until very smooth, then add eggs one at the time. Whisk well.

Sift dry ingredients together and then fold into the batter.

Add banana puree and fold well, bit by bit and carefully, with the yoghurt.

Pour into round cake form and bake for around 50-55 mins at 175 degrees OR until done. It’s done when a skewer comes out clean but this cake can vary greatly depending on oven and the size of your bananas so keep checking. Cool the cake completely before adding icing, ideally make cake the day before using.

Topping:

* 125g butter – softened

* 125g Philadelphia cream cheese

* 1 tsp vanilla sugar (we use Torslef Danish vanilla sugar, you can also use vanilla pod seeds or a good quality extract)

* Juice of 1/2 lime

* 300g icing sugar

Chopped pecan nuts (optional)

Whisk very, very well. (Leave it to whip for several minutes, ideally). If too soft, leave in fridge for twenty minutes before using.

Spread on the cooled down cake and decorate with a small handful of finely chopped pecan nuts.

 

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