SIDES & 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
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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