Food Swap & Blog Inspiration

dsc_52420057

The 17th of November 2014 was the date of our first food swap. It has now past more than two years since that first time and we are still going strong. Over the time more and more people have shown interest and started to attend our swaps. These things take time. Especially when you have to plan in advance and make things to bring. Many people live stressful lives and doesn’t necessarily spend their free time in the kitchen making homemade treats for swapping. I am truly happy that the people of our city has come to realize how much fun it can be to make your own stuff even though you can buy most things already made.

At the swap yesterday there were two fine ladies that has written about their food swapping experience at their websites. It is always fun to read about other people’s experiences. Jessica runs the blog  the liveliest and Alexandra the blog i gott pysselsällskap. Both sites are full of inspiration and ideas about all sorts of things.

As always there was a big variety of home made items at the event and I was lucky enough to bring some of them home with me. The women behind the boutique and concept Green Stories were so nice to let us use their local once again. If you are interested in attending a future swap or just curious to know a bit more, then go ahead and visit our Facebook page, Malmö Food Swap.

dsc_52130028Coconut caramel sauce, pineapple-chili sauce and pickled lemons.

dsc_52350050Fermented dilly carrots.

dsc_52720087Sourdough bread, seed crackers, black currant jam and granola.

dsc_52340049Caramel cookies.

Spara

Spara

Spara

Advertisements

Swedish Crispbread & Christmas Food Swap

dsc_49850014

Last Saturday we held a food swap at my house. This was the first time we arranged a swap at someones house and it turned out really well. Since it’s Christmas we thought it would be nice with a more personal event where you had the chance to mingle under more relaxed circumstances. More people than expected turned up and our kitchen was completely crowded, both by people and by edible items.

For this swap I had prepared pickled turnip, cinnamon cookies and Swedish crispbread. Today I am sharing my recipe for Swedish crispbread. As the name suggests, this bread is typical from here. It comes in many different varieties and shapes but, Swedish crispbread is always hard, crisp and thin. The crispbread in this recipe is maybe not the type you would eat for breakfast but rather as a cracker with a nice spread on top. It is seasoned with sesame seeds, black pepper and flaked sea salt but you could easily swap this  for something else. Other great combinations are rosemary and flaked sea salt or pumpkin- and sunflower seeds. Just make sure you roll out the dough very thin to get that perfect crisp!

For more information about our upcoming food swap events, visit our Facebook page.

dsc_49890018The table was full of homemade production.

dsc_49960025Pickled red onion. Great with burgers, sandwiches and much more.

dsc_50030032Chocolate fudge and apple “glögg”.

dsc_50000029Seed crackers.

dsc_49860015

Swedish Crispbread

Ingredients:

  • 25 g yeast
  • 2.5 dl / 1 cup water
  • 1 tsp salt
  • 3 dl / 1.2 cup coarse rye flour
  • 3 dl / 1.2 cup wheat flour
  • coarse rye flour for rolling out the dough
  • a few tbsp of sesame seeds, coarse black pepper, flaked sea salt

Method:

  1. Dissolve the yeast in lukewarm water.
  2. Add salt and flour. Knead the dough on a lightly floured surface (or a bread mixer machine) until smooth.
  3. Divide the dough into 3 equally sized pieces and let them rise for 30 minutes.
  4. Roll out each piece of dough into a very thin rectangle using flour to simplify the process.
  5. Spray some water over the rectangles and then garnish with sesame seeds, black pepper and flaked sea salt. Fix the garnish by rolling the rolling pin over the rectangles.
  6. Divide the rectangles in smaller pieces and place them on a baking tray dressed in parchment paper. Bake for approximately 8 minutes at 250°C / 480°F. Turn the crispbreads around after half the time. The baking time depends both in your oven and the thickness of the dough but keep an eye on them towards the end to make sure they don’t burn.

 

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara

Spara