Nordic brunch

Nordic brunch

By
Simon Bajada
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781743791448
Photographer
Simon Bajada

Surprisingly, brunch culture is in its infancy in Nordic countries. There are very few cafés serving up eggs en cocotte with chorizo and caponata, or poached eggs with dukkah and goat’s cheese matched to complicated latte combinations that require graphs to comprehend. This is partly due to the open sandwich and filtered coffee culture being so strong. That said, brunch is growing in both presence and popularity.

The Nordic affinity for sandwich and toppings doesn’t mean Nordic folk aren’t getting creative on the weekends, however, and more and more cafés are diversifying their pre-lunch menus. In the recipes that follow I have brought some lesser-used grain and flour varieties into play and where possible substituted dairy milk for other options such as nut, oat and rice milks. The recipes bring a scandi touch to some familiar brunch ideas.

Recipes in this Chapter

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