Yogurt with shaken red currants and rye bread topping from The Scandinavian Cookbook (page 110) by Trine Hahnemann

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on July 04, 2015

    Made this recipe as I had both redcurrants and rye bread in, and I liked the idea of 'preserving' the currants for a few weeks. However, the amount of sugar that goes in is ludicrous (I halved it and it was still too much) so it can hardly be called a healthy breakfast. At the same time, the sugar makes the currants taste really nice and sweet! The rye bread should be broken up into tiny little pieces - more like breadcrumbs, not the (small) chunks we had. Probably won't make this again - certainly not for breakfast - but it was an interesting experiment.

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