08.11.15 - Cheese for dinner

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

Yeah, I'm getting kind of sick of the weird cult-like love of cheese and constant lists like FORTY MAC AND CHEESE RECIPES THAT WILL MAKE YOU QUESTION GOD too. But fuck it - I love cheese boards. I love eating lots of little things for dinner cause it makes me feel refined (see also: bento boxes, antipasto, etc.)

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

Also: this was one of the least stressful dinners I've ever done - the pickles and cured salmon and preserves could be done days before, so I had a nice week of prep and then just made the breads on the day while drinking a few beers. Recommend. 

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

All the crispbread and ryebread recipes I made are from The New Nordic cookbook - cause I've finally realised I'm no natural baker and should stop trying to just make up my own recipes: they just turn out shit and I feel bad. 

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

I didn't write them out here cause I'm sure the Swedish Copyright Police are as ruthless as they are sexy, but maybe you should buy it (I'm not getting paid for this stuff but if you've got money I'll hold as many fancy cookbooks as you want, Murdoch Press) 

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

They turned out pretty good - especially the Knackerbord which was full of delicous fennel seeds. In the book they said to hang it up on strings to dry out - I'm sure this was just for aesthestic, but fuck it looked cool.

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

This dinner was just a big messy pile of things that I love: salmon, kimchi, bread, cheese, dolmadesfancy beer nuts, pickles,  sweet buns and fruit preserves. I feel like most of the recipes here could be altered to suit your tastes so mess around with the ingredients if you want (I nailed it though you won't do better).

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

I definitely recommend having a go at curing your own salmon at least once - if you've got a bunch of money that you hate and were just gonna burn for warmth otherwise. The salty-herby-ness of it went great with pretty much any cheese, and the dense savoury rye bread... I wish I had some now, rather than the jar of green olives (worst ones) and half a preserved lemon that are currently the only non-alcohol things thing the fridge.

 Photo By Savannah Van der Niet

Photo By Savannah Van der Niet

I had this big plan to lay butchers paper out on the outside table and just pile everything on artistically with rustic wildflowers everywhere. But then it decided to piss down with rain for a week prior, and storm on the night, so we had to sit inside on our dirty floor on shitty beanbags. This just made everything more lowkey and intimate though, so I only mildly freaked out for the first 20 minutes, then drank enough Pims punch to not care about anything much.

Coming up to the holiday season! What will be my hot take on Christmas Dinner that will through the whole tradition on it's head and send several major world religions into anarchy? Stay tuned to find out!!!** 

**If I live that far into Brisbane summer.