I must admit, although I’ve been cooking as usual at home, I haven’t been swinging the camera around as much of late. The days are gradually getting longer again, but good photo opportunities in daylight are still few and far between in this busy household. What’s more, I have recently started a new job and been throwing myself wholeheartedly into that, as you do. So rather than let my blog wither away on the vine, I’m going to take the opportunity over the coming weeks to post some dishes that I made/photographed some time ago and, for some reason, never actually got around to posting.
This one is for an easy, crunchy, yoghurt topping that I was inspired to make after tasting something similar at a brunch hosted by Din Baghave at the Eat 2010 food exhibition last summer in Copenhagen. It’s super-healthy and a great way to start the day.
200g whole almonds
4-5 thick slices of Danish rye bread
1-2 tablespoons brown sugar (adjust, according to how sweet your tooth is ;-)
Heat the oven to 160° C/320° F
Using a knife or food processor, chop the rye bread into large crumbs. Then roughly chop the almonds and mix them with the breadcrumbs. Spread the mixture out on a tray lined with greaseproof paper and bake in the oven for approx. 15 minutes. Once cooled, transfer to a bowl or container and mix in the sugar.
