SIDES & SPREADS

Three Great Summer Spreads

Last week we co-hosted a breakfast celebration at one of our favorite Stockholm cafés for Wasa crisp bread, a client that we have been working with. We created a couple of crisp bread topping recipes for them that were served at the event. And since the spreads turned out so good, we thought you also might be interested in trying them. The first one is a new take on a traditional Swedish summer spread, with yogurt, potatoes, kale, apple, celery and dill. It's sensationally good and perfect also a barbecue side. The second is a herby green pea hummus with a sting and the third is the classic bell pepper and sunflower seed spread from our first book which has been on rotation in our home for many years.
10 minutes
Serves 4
10 minutes
Serves 4
INGREDIENTS
Green Pea and Herb Hummus 
1 x 400 g tin chickpeas (rinsed and drained)
125 g / 3/4 cup green peas (thawed if frozen) 
4 tbsp tahini
2 tbsp lemon juice
1 handful fresh mint 
1 handful fresh coriander / cilantro
a few slices jalapeño
1/2 tsp cumin
salt & pepper to taste
INGREDIENTS
Creamy Swedish Summer Spread
3/4 cup /200 ml Turkish yogurt
2 tbsp capers, coarsely chopped
2 tsp dijon mustard
1 bunch fresh dill
salt och peppar to taste
4 medium sized boiled potatoes
1 green apple 
4 celery stalks 
1 large handful dino kale / cavolo nero
PREPARATION
Creamy Swedish Summer Spread
We have a lot of creamy spreads in Sweden and Denmark but most of them are based on fish and mayonnaise. Our version spread is made with yogurt as base and celery, apples and kale for crunch. Good on bread or as a side for barbecue.
1. Stir together yogurt, capers, mustard, dill and salt and pepper to taste. 
2. Chop the potatoes and apples in small cubes, slice the celery thin and chop the kale coarsely.
3. Stir everything through the yogurt until all is combined and creamy.
4. Add more dijon, dill, salt or pepper if needed.
5. Serve on crisp bread with fresh dill on top.
ingredients
Red pepper and Sunflower Spread 
3 large red peppers (you can also use pre-roasted on jar)
75 g / 1/2 cup sunflower seeds
a pinch cayenne pepper
sea salt
1/2 lemon, juiced
2 sprigs rosemary, leaves picked
We enjoyed these on their new crisp bread "100" which is made on 100% wholegrain rye flour and also celebrates that they now are climate compensating their entire production.
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