Monday, 20 February 2017

Norwegian crispbread

It's been way too hot. On days where the only way to survive is to seek out a cinema or shopping centre and its air-conditioning, on nights where the temperature doesn't drop below 30 degrees (86F), I can't even contemplate turning on the stove. In such times, these crispbreads have been my salvation. Topped with whatever you like - blue cheese and pear paste, goats' cheese and salmon, butter and Vegemite - they offer up something substantial and stunning for times when you don't even have the energy to eat. And they conjure up cold with their Scandi sensibility when you're in the middle of a stinking Sydney summer.