Ymerdrys - Rye Bread Crunch Topping

Ymerdrys - Rye Bread Crunch Topping

When I grew up in Denmark we had two options for breakfast during the weekdays. We could have 1. quick oats with milk and a sprinkle (or spoonfulls if my mom didn't look) of sugar or 2. Ymer (a fermented milk product) or A38 (milk fermented with Lactobacillus acidophilus) with a good sprinkle of rye bread crunch topping aka ymerdrys. Both healthy breakfasts born long before we had the cereal isle in the grocery stores, or at least before me and my brother discovered it.  

I always opted for the A38 and ymerdrys. So when I tried to make it, I was in heaven. Now I have the perfect breakfast: Yogurt with ymerdrys and fresh raspberries. A perfect start to your day.

Ymerdrys can be made as healthy as you like. This recipe is my version, but you can skip the butter and toast the breadcrumbs and sugar in the oven at 400℉ (200℃) for about 10-20 minutes.

Ingredients:

• 50 g butter
• 250 g rye bread, grated
• 50 g sugar
• 50 g brown sugar

Directions:

Grate the rye bread. Melt the butter in a pan and toast the rye bread in the butter over medium heat, until light crispy. Add the sugars and let it just caramelize and coat the rye bread. Spread the crispy rye bread on a piece of parchment paper, mix in the brown sugar and let the crunch cool completely before using.

Use the topping on yogurt or in desserts.

Enjoy!

Rhubarb Sauce - Rababerkompot

Rhubarb Sauce - Rababerkompot

My mom made the first rabarberkompot aka rhubarb sauce as soon as the rhubarbs from our yard was big enough to use. The thin short rhubarbs was sweet and a clear sign that the summer was begun. 

Ingredients:

• 500 g rhubarbs

• 225 g sugar

• ½ vanilla bean pod, the seeds from

Directions:

Preheat the oven to 400℉ (200℃).

Clean the rhubarbs and cut them into bite-sized pieces, place the in an ovenproof dish. Scrape the seeds out of the vanilla pod and mix the seeds with the sugar. Sprinkle the sugar on top, and toss until the sugar is evenly distributed. Place the vanilla  pod in between the rhubarbs.

Bake the rhubarbs for 20-40 minutes until soft, and the sauce is thickened. If the juices evaporate to quickly cover the dish with aluminum foil.

Let the rhubarb sauce cool and use as a jam, as a sauce in desserts or eaten with a meat dish.

Enjoy!

Berry Salsa

Berry Salsa

Happy Cinco de Mayo!

Today will be filled with Mexican traditions here in California. The margaritas will flow, tequila will be poured. People will eat taco's, salsas and guacamole.

Let the Party begin. 

Ingredients:

Filling:

• 10 medium strawberries, chopped
• 100 g blueberries, chopped 
• 1 prickly pear or cactus fruit, chopped
• ¼ red onion, finely chopped
• 1 jalapeño, minced
• ¼ habanero pepper, minced 
• ½ yellow pepper, finely chopped 
• 1 handful cilantro, chopped

Dressing:

• 1 tablespoon honey
• 1 teaspoon balsamic vinegar, I used a blackberry /ginger flavored 
• ½ lime, the juice from
• ¼ teaspoon salt

Directions:

Combine the filling in a large bowl. Whisk together the dressing, and pour it over the filling. Let the fruit marinate in the dressing for about an hour in the refrigerator before serving. 

Serve the salsa with tortilla chips.

Enjoy!