Recipies & Ideas
For optimum crunch and freshness, Dr Karg’s Crispbreads can be stored in lidded plastic containers, in the fridge.
A mature cheddar cheese, a thick slice of ham, perhaps some cream cheese and smoked salmon – the options for topping a Dr Karg’s Organic crispbread are almost infinite.
They also make a perfect accompaniment to a fresh salad, warming soup or to use with dips.
A slice (or two!) is ideal for a quick and easy lunch in the office or even popped into the children’s lunchbox for school.
To give you some more ideas of how the use the crispbread see what the eminent food writer Kevin Gould said about Dr Karg: -
“ make a rich, crunchy base for open sandwiches. My favourite is fromage frais (or, for Bavarian authenticity, quark), sliced black olives and char-grilled courgettes or red peppers.
The luxurious, savoury flavour of the variety sings with subtle harmonies when served with a dip of lightly salted, mashed avocado through which you’ve forked some chopped fresh parsley.
But a personal favourite is . Imagine the melting tang of farmy cheese with the sweet nuttiness of seeds served with a lean slice of Black Forest ham, or else spread with sun dried tomato paste.
Another great idea is to make rich, healthy breadcrumbs by crushing a crispbread, either in a processor, or, better yet by placing it in a tea towel, then bashing with a rolling pin. The crumbs finish off a shepherd’s or seafood pie with style, or add texture and chic to meatballs and battered fish.”
If you are a more adventurous chef you might like to try one of the following 3 recipes created by Sarah Wiener, Armin Rossmeier and Wolfgang Link – three celebrity chefs creating magical dishes with our crispbread. Just give them a try and enjoy the taste!