Continuing on the Nordic theme, this is a recipe for a satisfying sweet Scandi-themed breakfast.
This recipe was also an excuse to open my Oatly cream cheese/påMackan that I brought back from my recent holiday in Copenhagen & Malmö. It’s only available in Sweden atm, so you’ll have to substitute it for other Vegan cream cheese.
I thought, what better than to partner it with with a Scandi themed compote to compliment the cream cheese
To make the compote, you’ll need:
- 1 tbs blueberry jam
- 100g sugar
- 125ml water
- 1 shot of snaps/akvavit
- 1 tsp of ground cardamom
- 1 stick of cinnamon
- 50g blueberries
- 1tsp cornflower, slaked in 1tsp lemon juice
- Zest of quarter of a lemon
To make, simply put a pan on the hob on low and add the sugar, blueberry jam and water. When it all begins to dissolve, add in the blueberries, lemon zest, snaps and the spices. Cook for 3-4 minutes, then add the cornflower mixture. Take out the cinnamon stick by this point. Stirring, so it all comes together, cook out until it becomes a thick, sticky mixture. Take off the heat and set aside to cool.
Once the compote is sufficiently cool, cut and toast a bagel (I used a sesame bagel) then slathered on a thick layer of Oatly cream cheese/påMackan. Now its’ time to spread a layer of the delectable Nordic fruity spread. Add the lid of the bagel, pick it up and devour- with a coffee of course 😉 !