World Bento Tour: Scandinavia

We’ve fallen in love with the bento box and its friendly little compartments which has inspired a new theme for us: world bentos. There’s something about the format that just seems to invite your creativity — it also creates the perfect canvas for tasting and is just plain fun. Fill your bento with homemade goodies, store-bought or a mixture of both and you’re on your way!

Because starting with Japan would be too obvious, we headed to Scandinavia for our inaugural bento filled with Swedish meatballs, a refreshing cucumber salad and some heavenly creamed potatoes with dill. [Simran was dying over the awesome-ness of these potatoes, so I can assure you the recipe will be coming soon.] For dessert – our favorite homemade, whole grain hardtack crackers, Norwegian Jarlsberg cheese and berry jam.

Recipe for Hardtack – rest of the recipes coming soon

Ingredients

3/4 cup (1 1/2 sticks) butter
1 ½ cup buttermilk
1 ½  cup whole wheat flour
1 ½ cup all-purpose flour
3 cup finely ground oats (finely grind the oats in a food processor before you begin)
1 tsp baking soda
1 tsp kosher salt

Method

  1. Preheat oven to 375. Lightly grease the bottom of 2 11×17 inch cookie sheet (or whatever size you have)
  2. Melt butter in pan over medium heat. Set aside to cool briefly.
  3. In a large bowl, stir together the melted butter and buttermilk. Add remaining ingredients to make a stiff, sticky dough. Let stand for 10-15 minutes so that dough becomes less sticky.
  4. Divide into four parts and place one part each on greased bottom of two cookie sheets,
  5. Roll dough with rolling pin all the way to edges of cookie sheet. You want a very thin dough — less than ¼ inch. If it breaks, that is ok. Just press gently back together and smooth. Trim edges to make a neat rectangle. Pierce all over with a fork (all over!).  Score dough into 2”x4” rectangles, or the shape of your choice! Bake for 20-25 minutes until dark golden (but not brown) and crisp.
  6. Let cool for a few minutes, then break apart on score lines and let cool on cooling rack.
  7. Makes approximately 110 crackers. They will keep in tightly sealed container for about a week.

5 thoughts on “World Bento Tour: Scandinavia

  1. Pingback: Swedish Sides: Creamed Potatoes & Cucumber Salad | A Little Yumminess

  2. Pingback: Swedish Meatballs | A Little Yumminess

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s