Sourdough Knäckebrot

 Ingredients:

• 30g rolled oats
• 40g pumpkin seeds
• 50g sunflower seeds 
• 30g sesame seeds
• 40g ground linseed
• 4g salt
• 4g dried rosemary
• 25g oliveoil
• 150g sourdough
• 120g water 

Combine all ingredients in a bowl. The dough should be easily spreadable (add extra water if too stiff).

Line a baking tray with baking paper and evenly spread the dough using  spatula (silicone works well). An even thickness will ensure the Knäckebrot bakes evenly without some parts burning or others remaining soft.

Bake in oven at 175°C for around 45 min, until crispy and slightly brown. Be careful to not overbake. 

Hainanese Chicken Rice

for two people:

4 chicken thighs, rubbed in salt

1/2 onion

1 shot-glass sized ginger root

peanuts, salted

cucumber, peeled and scored with a fork

2 hard boiled eggs

For the sauce:

1 spicy red chilli

1 paprika

2 cloves garlic

1/2 shot-glass sized ginger root

vinegar

sugar

salt

Bake the chicken thighs with the skin side up in oven at 200°C for around 45 min (until crispy).

Cut the ginger and 1/2 onion into wedges and place them into rice when boiling it.

Blend all ingrediens for the sauce, adding vinegar, sugar and salt to taste.