Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook, Nordic Light written by Australian-born, Stockholm-based chef, food stylist and photographer Simon Bajada reflects this to luminous effect.
‘A great way to introduce more grain into your diet is through porridges. Porridges are to Scandinavians what fry-ups are to Englishmen. There are an endless number of toppings and flavour combinations that can be used to vary your porridge. This Bounty-inspired combination works well with any grain, though I particularly like it with millet.’
Serves 4MethodChristmas Spiced Plums, Ricotta & Coffee IceFor the coffee ice
MethodTo Serve
This recipe is an edited extract from Nordic Light by Simon Bajada published by Hardie Grant Books RRP $49.99 – available in good book stores nationally. Photographs ©Simon Bajada
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