2 CHICKEN BREASTS
2 DL SOY SAUCE
1 DL FISH SAUCE / STOCK
100 G SIGDAL CRISPBREAD WITH OATS
CORIANDER
CHILI

Slice the chicken breasts lengthwise into three equal pieces.

Reduce the soy and fish sauce to half the volume and add the crispbread.
Thread the chicken breasts onto skewers and dip in the soy marinade.

Place the skewers on a baking sheet in the oven for about 20 minutes at 180 °C.

Serve with coriander and chopped chili.

1 COD FILLET (APPROX. 250 G)
1 BUNCH CORIANDER
1 AVOCADO
2 CLOVES GARLIC
1 LIME
1 PACKET OF SIGDAL CRISPBREAD

Clean the cod and cut into small cubes, turn in a bowl with lime juice, salt, pepper and chopped coriander.

Allow to rest for about 5 minutes.
Peel the avocado and mash in a mortar with salt, pepper and two cloves of garlic.
Spread the avocado cream on the crispbread and then sandwich the cod between two layers of crispbread, forming a “cod-burger”.

 

200 G GOAT CHEESE (CHÈVRE)
1 BUNCH REDWOOD SORREL (OXALIS)
2 FIGS
FRYING OIL
1 TSP SUGAR
1 TSP BUTTER

Divide the figs in half and fry in a warm pan with a little oil until the figs are lightly caramelized.

Add sugar.

Once the sugar has dissolved, add the butter.

Place the goat cheese and crispbread under the grill for about 5 minutes.

Serve with the caramelized figs and garnish with the redwood sorrel.

2 EGG YOLKS
1 TSP DIJON MUSTARD
LEMON JUICE TO TASTE
SALT
HERBAL OIL

500 G COD
1 PACKET CRUSHED SIGDAL KNEKKEBRØD

HERBAL OIL:
HERBS (PARSLEY, ESTRAGON, CHERVIL, LOVAGE, OTHER HERBS FROM HE GARDEN)
5 DL GRAPEVINE OIL

Finely chop the herbs in a blender/food processor.

Whisk together the egg yolks, mustard, lemon juice and salt until light and fluffy.

Add the herb oil, a little at a time until it has a mayonnaise consistency.
Cut the cod into pieces of 100 grams and dip in the crushed crispbread.

Make sure the fish pieces are completely covered.

Place in the oven for about 10 minutes at 160 °C.

Serve with the herbal mayonnaise and fresh herbs.

1 KG MUSSELS
1 TBSP BUTTER
500 G CREAM
1 TBSP GRAPEVINE OIL
2 CLOVES GARLIC
1 BUNCH DILL
1 BUNCH ESTRAGON

Heat up some water with finely chopped garlic in a pot.

Add the mussels.
Cover the pot and steam the mussels for 3-4 minutes. Remove from the heat when the mussels open up.
Add the cream and simmer for about 1 minute.

Strain the broth into a separate pot.

Remove the mussels from their shells.

Chop the herbs.

Fold the herbs and mussels together.

Purée the broth with a hand blender until it has a foam-like consistency.

Pour over the mussels and herbs.
Sprinkle with flaked crispbread.

 

1 COOKED CHICKEN DRUMSTICK OR CHICKEN BREAST (IN STRIPS)
1 PACKET SIGDAL CRISPBREAD
100 G BERRIES MARINATED IN APPLE VINEGAR AND SUGAR
1 HEAD OF ROMAIN LETTUCE, OR SALAD OF CHOICE
1 SLICED SHALLOT

Wash the salad.

Marinade the berries.

Fold all the ingredients together.

Flake the crispbread on top of the salad-mix.

200 G DUCK CONFIT
100 G MIXED MUSHROOMS

FRYING OIL OR BUTTER

30 G GOUDA CHEESE (OR SIMILAR)
1 PACKET SIGDAL CRISPBREAD
1 BUNCH TYHME

PICKLED ONIONS:
4 PEARL ONIONS

2 TBSP SUGAR
1 TBSP WHITE WINE VINEGAR

Peel the onions and cut into thin wedges.

Fry on low heat with a little oil or butter.

Once the onions are tender, add the sugar and white wine vinegar.

Cool and season to taste (adjust to desired sweetness/acidity).
Gratinate the crispbread with the Gouda.
Chop the mushrooms and fry in a pan until they have golden colour.

Add the duck confit and leave in the pan to duck confit is hot.
Serve in a deep dish and sprinkle with thyme leaves..

2 CELERY STICKS
2 TOMATOES
1 CUCUMBER
1 PACKET SIGDAL CRISPBREAD
OLIVE OIL
1 TBSP WHITE WINE VINEGAR
SALT AND PEPPER
A LITTE WATER
1 BUNCH OF BASIL

Brush the crispbread with a mixture of white wine vinegar and water.

Roughly chop the vegetables and toss in a bowl with the crispbread and olive oil.

Serve in a bowl.

Sprinkle generously with basil leaves.

 

1 PACKET SIGDAL CRISPBREAD
5 POTATOES
100 G SOFT GOAT CHEESE
1 BUNCH RADISHES
1 PUNNET CRESS

Boil the potatoes in salted water until tender.
Cut the radishes into thin slices.

Spread the soft goat cheese on the crispbread and place under the grill for about 5 minutes.

Serve as open sandwiches and garnish with potatoes, radish and cress.

500 G DARK CHOCOLATE
500 G EGG WHITES
1 TBSP SUGAR
MIXED BERRIES
CRUMBED SIGDAL CRISPBREAD
REDWOOD SORREL (OXALIS)

Whip the egg whites with the sugar until stiff.
Melt the chocolate carefully in a bain-marie.

Gently fold the egg whites into the melted chocolate.

Allow to cool.

Sprinkle some icing sugar over the berries.

Serve as a magical miniature forest floor.

6 LARGE APPLES
2 TBSP WATER
100 G SUGAR
1 VANILLA POD
150 G CHOPPED SIGDAL CRISPBREAD WITH SPELT FLAKES AND PUMPKIN SEEDS
50 G CHOPPED NUTS OF CHOICE
APPROX. 2 DL WHIPPING CREAM

Peel the apples and cut into small pieces.

Stew the apples in the water, sugar and seeds from the vanilla pod until the apples are tender.

Allow to cool.

Mix the chopped nuts and crispbread.

Toast lightly in a pan with a little sugar.

Whip the cream with a little sugar.

Place the different components layer-by-layer in a glass.

Top with whipped cream.