Strawberry Ricotta Cheese Crispbread with Honey & Almonds – Knäckebröd

Did you know that knäckebröd was invented in Sweden around 500 AD? In the 1800’s, crispbread became common to serve in the Nordic households.  In the Nordic countries Crisp bread is known as

  • Danish: knækbrød
  • Norwegian: knekkebrød
  • Finnish: näkkileipä
  • Icelandic: hrökkbrauð
  • Faroese: knekkbreyð
  • Swedish: knäckebröd, spisbröd, hårdbröd

Traditionally, crispbread is made of wholemeal rye flour, salt and water. There are many other kinds of crispbread including with wheat flour, spices, seeds and grains.  As well there are different thicknesses and shapes of crispbreads.

With my Danish family, we always have crispbread (in Danish knækbrød) in a kitchen cabinet.. It make sense as the crispbread can stay fresh for a long time. Traditionally, we have crispbread with a slice of cheese or jam for breakfast, lunch or snack.

Here is a modern way of serving crispbread almost like a fruit pizza. Cool ricotta cheese spread over a simple crispbread with fresh sliced strawberries and drizzled honey! Delicious to eat on a warm day.

Strawberry Ricotta Cheese Crispbread with Honey & Almonds Recipe
Ingredients: 

  • crispbread
  • ricotta cheese
  • strawberries
  • honey
  • sliced almonds
  1. First wash and remove the stems fresh strawberries.  Slice the strawberries in a vertical cut so it is long slice.
  2. Arrange crispbread into a circle. If you have rectangle crispbread then arrange the crispbread in a large rectangle. I like to have the circles or bumps on the crispbread facing up when arranging it.

    arrange crispbread in circle
    Arrange the triangle pieces of crispbread into a circle like a pizza.
  3. Add a tablespoon of ricotta cheese on each crispbread.

    crispbread ricotta cheese
    Place a tablespoon of ricotta cheese onto the crispbread.
  4. Ricotta cheese is easy and smooth to spread across the crispbread. Keep adding more ricotta cheese until all the crispbreads are completely covered.

    Spread ricotta cheese on the crispbread.
    Spread ricotta cheese on the crispbread.
  5. Top the crispbread with sliced strawberries.  Arrange the sliced strawberries as a circular pattern over the ricotta cheese.

    Arrange strawberries on crispbread.
    Arrange sliced strawberries on crispbread.
  6. Drizzle honey over the sliced strawberries.

    drizzle honey
    Drizzle honey over the strawberries.
  7. Sprinkle with almonds.

    sprinkle almonds
    Sprinkle sliced almonds over the sliced strawberries.
  8. Add mint leaves in the center for garnish.

Fresh sliced strawberries over ricotta cheese on crispbread is so refreshing especially during the summer. Love this no-bake style fruit pizza. The honey and sliced almonds gives an extra layer of sweetness and crunchiness too.

We hope you enjoyed our video and recipe! ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

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Strawberry Mule Drink – Inspired from attending the Taste of Iceland in Boston

Icelandic vodka, strawberries and ginger typical Scandinavian ingredients and perfect to make a summer cocktail. My mother and I were introduced to the strawberry Mule while attending the Taste of Iceland in Boston. We knew that we would have to make this drink this drink as one of our summer time drinks going forward. 

 
Below are the ingredients to the Strawberry Mule drink. 

ngredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

Ingredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

Ingredients:

  • 2 oz or 1/4 a cup of Icelandic vodka
  • 1 oz lime or 2 tablespoons juice from a half a lime
  • 3-4 red ripe strawberries sliced
  • 1 can of ginger beer
  • mint to garnish optional (optional)
  • 2 teaspoons of sugar (optional)
  • a wedge of lime to garnish(optional)
  • sliced strawberries to garnish (optional)
  • ice cubes

Kitchen Utensils:

  • cutting board
  • knife
  • mesh strainer
  • glass
  • bowl
  • measuring cup and spoon

Directions:

  1. Squeeze half a lime into a glass.
  2. In a bowl, slice up strawberries.  
  3. Pour lime juice into the bowl. 
  4. Take a fork and press the strawberries into the lime juice. Mix and press the strawberries and lime together to make a pulp.
  5. Place a mesh strainer over a bowl. Pour the strawbery lime juice into the mesh strainer. Stir the juice mixture around in the mesh strainer with your fork. 
  6. The result you should have enough strawberry lime juice for the drink in the bottom of a bowl.  Discard whatever is remaining in the mesh strainer. 
  7. Next add the ice to the glass.
  8. Pour 1/4 cup of vodka into the glass.  
  9. Next pour a can of ginger beer into the glass.  
  10. Add the strawberry lime juice
  11. If you would like to make the drink sweet, add two teaspoons of sugar or to taste (optional). 
  12. Garnish with sliced strawberries, a slice of lime or fresh mint.

Skål! 

About Iceland Naturally
Iceland Naturally is a cooperative marketing organization that promotes the tourism, services, products and culture of Iceland. Comprised of Icelandair, Icelandic Group, Islandsbanki, Reyka Vodka, City of Reykjavik, Icelandic Glacial Water, Blue Lagoon, Keflavik International Airport (KEF), Landsvirkjun, Promote Iceland and the Government of Iceland.

About Taste of Iceland
Taste of Iceland is a festival highlighting the best of Icelandic food, music, and culture. Taste of Iceland in Boston is presented by Iceland Naturally in cooperation with Icelandair, Reyka Vodka, Blue Lagoon, Icelandic Glacial Water, Promote Iceland, Rialto Restaurant & Bar, The Middle East and WERS 88.9 FM.

For more information about Iceland Naturally and Taste of Iceland check out Facebook, Twitter, Instagram YouTube and www.icelandnaturally.com.

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These recipes are perfect for the holiday season. Please let us know what you think♥ ! Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Ingredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

Ingredients:
2 oz vodka
1 oz lime juice from 4 sweet limes
3-4 strawberries sliced
ginger ale

Directions:

In a glass, put the strawberries and lime juice in it. Muddle the strawberries with the lime juice. To muddle, you mixing and grinding the strawberries together to make a pulp.

Next add the ice to the glass, and add the vodka.

Finally, add the ginger ale, garnish with a strawberry and mint maybe, and the ENJOY! – See more at: http://www.seductioninthekitchen.com/2014/06/strawberry-moscow-mule.html#sthash.62JQmxqf.dpuf

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Strawberry Rhubarb Almond Muffin – A Yummy Summer Muffin Recipe


These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.


Ingredients for Muffins:

  • 3/4 cup strawberries, diced bite size
  • 3/4 cup rhubarb, diced bite size
  • 3/4 cup of almond paste, diced bite size
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda 
  • 1 teaspoon of cinnamon
  • 1/2 tsp. salt
  • 1 teaspoon grated orange zest
  • 1 cup sour cream 
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
  • 2 large eggs 
  • 1 tsp. pure vanilla extract 
  • cooking spray
    Topping:
    • 3 Tbs. granulated sugar
    • 1/2 tsp. ground cinnamon 
    • 1/3 cup of sliced almonds 
    Kitchen Utensils

    • large glass bowl 
    • 3 medium bowls 
    • measuring cup
    • measuring spoons
    • whisk or electric mixer
    • spatula 
    • ice cream scoop
    • knife
    • cutting board
    • 12-cup muffin pan

      Instruction:

      1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
      2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
      3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
      4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
      5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
      6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
      7. Next, combine the dry ingredients right into the wet ingredients with a spatula.  Don’t over mix.  The batter should have lumps and not be completely smooth.
      8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
      9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
      10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
      11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
      12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
      13. These muffins are best when freshly baked, but they’re still good the second day.

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      Strawberry Spinach Salad with Pecans


      Do you love fruit in your salad? We sure do!  Here is are a recipe for a delicious strawberry spinach salad with pecans. 

       Salad Ingredients 

      • 6 oz fresh spinach rinsed, dried and torn into bite-size pieces
      • 1/2 lb strawberries, cleaned and sliced
      • 1/2 cup chopped pecans
      • 1 tblsp minced onions
      • 1/4 cup shredded cheese 

       Dressing Ingredients

      • 1/4 cup sugar
      • 1/4 cup olive oil
      • 1/8 cup balsamic vinegar
      • 1 tblsp poppy seeds
      • 1 tsp mustard
      • dash paprika, salt, pepper
      • 2 tblsp chopped basil leaves, approx.

      Instruction:

      1. In a medium bowl, whisk together the poppy seeds, sugar, olive oil, balsamic vinegar, paprika, mustard, basil leaves and chopped onion, salt and pepper.
      2. Cover and chill.
      3. In a large bowl, combine the spinach and strawberries.
      4. Pour dressing over salad and toss.
      5. Add the chopped pecans and shredded cheese.
      6. Refrigerate 10 to 15 minutes before serving.
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      Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors

      Smoothies are nutritious, convenient and a refreshing snack! So fast to make that within a couple of minutes you’ll have a delicious healthy drink.  One of my favorite smoothies is red currant strawberry smoothie.  If you have never had a red currant strawberry smoothie, you might be pleasantly surprised of the sweet and tart delicious combination!  Here’s how to do it.

      Ingredients

      • 1 cup of fresh or frozen red currants
      • 2 cups of fresh or frozen strawberries
      • 1 cup of strawberry Icelandic yogurt (or your favorite yogurt)
      • 1 cup of milk (skim or whole) 
      • 2 tablespoons of sugar, honey or agave nectar (optional)
      • 1/4 teaspoon vanilla (optional)
      • 3 or 4 ice cubes (optional)

      Kitchen Utensils

      • cutting board
      • kitchen knife
      • measuring cup
      • mixing spoon
      • blender 

       

      Instruction: 

      In a blender, place all ingredients. Then, blend with on-and-off pulses until pureed.  

      By adding the yogurt it will thicken your smoothie.  Another great smoothie option is once everything is blended, add 3 or 4 ice cubes in the blender to make a frothier smoothie.
       

      A fruit alternative is substituting raspberries for the strawberries.  Figuring out a sweet tart fruit combination you like is part of the fun of making smoothies!

      Finally garnish your smoothie with either loose berries or a sprig of mint. 

      Pour into 2 drinking glasses. Serve immediately.

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      Strawberry Rhubarb Almond White Chocolate Chip Bar – Summertime Recipe Deliciousness!


      Strawberry rhubarb almond white chocolate chip bars are easy to make and deeeelicioussss! A perfect treat to make during the summer season. Let’s go over the ingredients to get started.
       

      Ingredients:

      Fruit Topping:  

      • 2 cups sliced strawberries and 
      • 2 cups of rhubarb
      • 2/3 cup sugar
      • 3 tablespoons of cornstarch
      • 1/4 cup of orange juice 
      • 1 teaspoon of vanilla 
      Dry Topping:

      • 1 cup of white chocolate chips
      • 1/2 a cup of sliced almonds 
      • 1 tablespoon of sugar
      • 1 teaspoon of cinnamon
       Dry Ingredients:

      • 1 1/2 cups all-purpose flour 
      • 1 1/2 cup of oatmeal
      • 1 cup of brown sugar
      • 1 teaspoon of baking powder
      • 1 teaspoon of cinnamon
      • 1/4 teaspoon salt
      • 1/4 cup sliced almond
      • 1 ½ cup of grated almond paste
      • 1 (cup) stick (8 tablespoons) unsalted butter, softened on a plate
      • sliced almonds

      Kitchen Utensils

      • large mixing bowl
      • parchment paper
      • baking dish
      • electric mixer
      • measuring cup
      • measuring spoons
      • spatula
      • wooden spoon 
      • heavy bottomed saucepan
      • grater
      • pastry blender

      Instructions


      First thing you want to do is get your oven preheated to 350°F.  Then, line your parchment paper to come up the sides of a 9 inch baking dish. That way you can easily lift out the bars perfectly every single time.  Also you might want to spray just to ensure that nothing sticks to the baking dish. 

      Preparing the Toppings:

      1. In a small bowl, combine sugar, cinnamon and sliced almonds.  Set this aside until we are ready to sprinkle as a topping. 
      2. In a heavy bottom saucepan add strawberries, rhubarb and a little bit of water.  Add sugar and vanilla. Cook over medium heat and stir occasionally.
      3. In a bowl, whisk cornstarch with orange juice until dissolved. 
      4. Now, stir the orange juice mixture into the saucepan. Boil until thickened and translucent. Remove saucepan from heat and onto wire rack to cool.
      5. Meanwhile, while fruit spread is cooling we are ready to make the dry mixture.  

      Preparing the Dry Ingredients:

      1. In a large bowl, mix quickly the oatmeal, flour, baking powder, cinnamon, brown sugar and a dash of salt.  
      2. Then in the same bowl, mix the dry mixture and crumbled almond paste with fork until small clumps form.   
      3. Next add the butter into the bowl.  Use a pastry blender to cut into the butter.  Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
      4. Then stir 1/4 cup of almonds into the large bowl and mix completely.

      Assembling the Ingredients:

      1. Now we are ready to combine both the dry and the fruit topping.  First set aside at least a ½ a cup the dry crumb mixture to be used later. 
      2. Add a layer of dry mixture on the bottom of the baking dish. Press the dry mixture onto the baking dish using a bottom of a measuring cup. This will help firm up the dry mixture.
      3. Then sprinkle a little bit of white chocolate chips across the dry mixture.
      4. Now we are ready to spread fruit mixture across the dry mixture. 
      5. Add another layer of white chocolate chips across the fruit mixture.
      6. Spread on top with reserved crumb mixture with a spoon so you can see the strawberry mixture peeking through.
      7. Finally sprinkle remaining white chocolate chips and the cinnamon almond slice mixture on top. 
      8. Bake these for 30-35 minutes or until golden brown and preserves are bubbly. Let these cool completely on a wire rack before serving.
      9. Refrigerate any leftovers but you might not have any.
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