More New Stuff - Peter's Yard Sourdough Crispbreads and a Lunchtime Recipe

Posted by Tara Whelan on

Like pretty much everyone in my family, I'm a bit of a cheese fiend and always on the lookout for something new, interesting and delicious to lay my cheese upon. A cracker isn't just a medium for the cheese, a way to ship it from hand to gob- a good cracker is an integral part of the taste experience and I personally take into account the size, flavour, texture and integrity of the cracker- will this crunchy morsel hold up under everything I'm about to pile on top of it, because that might include charcuterie and a jammy accompaniment along with the cheese! Or I may load with something entirely different, like the recipe and serving suggestion below.

So introducing Peter's Yard Sourdough Crispbreads! I had a few varieties of these in stock last year and having proved popular, this year I've extended the range- you can check them out here.

https://www.wildgeesefoodco.com/collections/peters-yard

Peter's Yard is a tale of two English friends, Ian and Wendy, who had left their corporate jobs to pursue their ambition of introducing a Swedish-inspired bakery to the UK. On a research trip to Sweden, they heard rumours of a Peter Ljungqvist from another baker- a man quietly pursuing his passion for traditional baking methods and recipes- and knew they had to meet him. At his bakery, they were captivated by the trays of warm crusty loaves, bags of stoneground flour and jars of bubbling sourdough starter. They also discovered the most delicious crispbread (knäckebröd) they had ever eaten. Wendy and Ian told Peter they thought his crispbread was simply too good to remain confined to one small bakery, and Peter’s Yard crispbread was born- inspired by Peter, his lovely home and his yard with a wooden gate on the edge of the beautiful Swedish countryside.

Peter’s Yard use only naturally fermenting sourdough, Shipton Mill organic flour and the very best, natural ingredients in all their baking. Their wavy, golden crispbreads are the choice of chefs at Michelin starred restaurants and have won plenty plenty of awards, including Great Taste Awards from the Guild of Fine Foods.  

Avocado, Feta and Chill Crispbread

Avocado is a great choice for lunch. As well as tasting delicious, the healthy, fatty oils will leave you feeling full for longer. The salty feta and nutty spice from the chilli and dukkah cut through the fat to create a moreish topping.

Ingredients (to top two crispbreads)

2 Peter’s Yard Spelt & Poppy Seed Crispbreads
1 small avocado, halved and thinly sliced
30g feta cheese
1 red chilli, finely sliced
2 tsp dukkah
Lemon juice
Extra Virgin Olive Oil
Salt and Pepper

Method

  1. Arrange the sliced avocado halves in a neat line on each crispbread. Crumble over the feta then top with the chilli slices.
  2. Drizzle with extra virgin olive oil and a squeeze of lemon juice. Sprinkle the dukkah over the top and finish with a grind of salt and pepper. Eat straight away or within 30 mins of preparing.


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