Yogurt with shaken redcurrants and rye bread topping

Yogurt with shaken redcurrants and rye bread topping

By
From
The Scandinavian Cookbook
Serves
8-10
Photographer
Lars Ranek

Breakfast is an important meal in the northern part of the world. You cannot just eat a croissant and have a coffee on your way to work. We have a long tradition of heavy meals in the morning, although nowadays breakfast is becoming lighter. The perfect summer breakfast is yoghurt with rysteribs – that is, with shaken redcurrants: fresh, sweet and very healthy because the fruit has a high level of vitamin C.

Shaken redcurrants

Ingredients

Quantity Ingredient
300g redcurrants, destalked
200g caster sugar

Rye bread topping

Quantity Ingredient
100g dry rye bread
2 tablespoons dark brown sugar

To serve

Quantity Ingredient
low-fat yogurt

Method

  1. To make the shaken redcurrants, rinse the redcurrants in cold water and drain them well. Spread them out on a large tray and sprinkle with the sugar. Shake the tray and then leave until the sugar has dissolved (it takes a couple of hours), shaking the tray occasionally.
  2. When the sugar has dissolved, pour the mixture into a sterilized preserving jar, seal tightly and store in the refrigerator for up to 3 weeks.
  3. To make the rye bread sprinkle, use your fingers to break the rye bread into small pieces. Spread them out on a baking tray and toast in the oven for 15 minutes at 100°C. Leave the crumbs to cool before mixing with the brown sugar. Store in an airtight jar in a cool, dark cupboard.
  4. To make your everyday healthy breakfast, pour a portion of low-fat yoghurt into a bowl. Cover with 2 tablespoons of the shaken redcurrants and sprinkle with the rye bread cereal. Enjoy.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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