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Recipes Monthly recipes Indian Lamb Curry November: Muesli October: Hot Fried Chicken on a Bed of Salad September: Crispbread Cheesecake with Raspberry Sauce August: French Onion Soup and Cheese-Baked Crispbread July: Crispbread Sushi June: Blueberry Crispbread Pie Thins Thins with blue cheese mousse Thin crisp canapés with tomatoes and mozzarella FINN CRISP Coriander with cucumber, honey and sour cream FINN CRISP Coriander with herring a la Russa Rolls with cucumber and cheese Thin Crisp Delights Nachos Apetito Thins with spawn and dill Thin Crisp Tuna Dip Small Rounds Crispbread with egg and anchovy Crispbread with goat cheese and honey Small round pizza Crispbread with shrimps and dill Crispbread with tsatziki Crispbread with raw spiced whitefish and cucumber Rectangulars Fibrous Tiramisu	November: Muesli 10 slices FINN CRISP Traditional/Hi-Fibre (rectangular) 100 ml oatmeal 200 ml corn flakes 100 ml whole hazelnuts 100 ml finely chopped dried apricots 100 dl finely chopped dried figs 100 ml raisins 100-200 ml runny honey Crumble the crispbread and mix in all the ingredients except the honey. Place the mix in a baking-paper-lined oven dish. Pour the honey on top and bake at 250 oC for 10 minutes, stirring occasionally. Place the muesli in a clean glass jar and serve with yoghurt.

November: Muesli