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Gourmet crackers Cheese & Dill - perfect for crayfish and fermented sill
Gourmet crackers Cheese & Dill - perfect for crayfish and fermented sill
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Gourmet crackers Cheese & Dill - perfect for crayfish and fermented sill

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Pacifastacus leniusculus lives on the bottom of lakes and streams, hidden from view under roots and rocks. You probably recognize it more as the signal crayfish. A small shellfish cooked according to all the rules of the art - with dill crowns, salt, maybe a splash of beer and a little sugar - tastes absolutely wonderful. Add to this a Cheese & Dill Cracker, a cold beer or a glass of wine and a little Schnapps and we are approaching taste perfection!

At Sörgården Måla, we have the great privilege of having Hjälmaren right outside the door. In Hjälmaren, the lovely Hjälmaren crayfish are fished. Maybe it means I can bake a wonderful crack to the red gold of the lakes!

Cheese & dill knäcke goes perfectly with the summer's crayfish slices, fantastic with the sour stromning in the autumn and then preferably with our red onion marmalade . A crispy, tasty gourmet cracker, full of lovely Västerbotten cheese and the fresh taste of dill seed, gives a mild cumin-like taste.

Buy a gourmet cracker in party class, as a gift or treat yourself and your friends!

Time for cancer disc
The table is set in the high vaulted room of the leaf hall

And the lanterns shine and the evening is warm.
It rustles in the dill åker's mighty crowns,
And the crayfish dishes are topped with rum-stained females.
Erik Axel Karlfeldt

Before you click through to checkout, I want to share an interesting story about one of the most Swedish things we have! Namely the crisp bread.

The word "knäck" in the word knäckebröd, refers in part to a tool with spikes that stick out that create the notched or pecked shape in the bread during manufacture. In eastern Värmland, the bread was "cracked" by kneading the dough with a pot cracker on one side so that the bread is easy to crack.

It is believed that we in Sweden started baking hard leavened bread from rye already in the 6th century, and the reason for the large hole in the middle was to protect against rats by hanging the bread on drying rods. Cracked bread contains little water, less than 10 percent, which means that the bread has a high durability, which was good in the past when preservation possibilities were few. Since the crackers can also be stored for a long time, you can have them over the winter.

Historically, rye was grown in central Sweden in the 11th century and bread was baked from it. The term "shortbread" has been around since the beginning of the 17th century, and it was baked twice a year. It is usually talked about that in Central Sweden, there is a crispbread belt in the latitude of the valleys out to central Norway and Finland - where hard bread is eaten all year round.

Further north in Sweden, it is the thin bread that is popular, and in the south it is the kavringen. So, it's no wonder that this lovely bread is eaten mostly in Sweden. But even in Germany and France it is to some extent in households. Fun fact is that a Swedish household eats an average of four kg of crisp bread per person! So be sure to stock up your pantry!

Seasonal product - Available for delivery from June until Christmas

Ingredients: Stone- ground spelled whole grain flour, Västerbotten cheese , spelt bran, sea salt, dill seed, dill

Nutrition declaration 100g: Energy 1464 kJ/350 kcal; Fat 10g (saturated fat 3.3g); Carbohydrates 43g (sugars 3g); Protein 17g; Salt 1.4g

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D
Desiree Bengtsson
Knäcke

Ost o dill va inget för mig men mannen tyckte om det