Picnic with Madame Butterfly

Picnic med Madame Butterfly 600

Picnic with Madame Butterfly

Pirogs med spelt kernels, spinage, cream cheese and spring onions (10 pirogs)


  • 25 g yeast
  • 2 dl lukewarm water
  • 1 dl butter milk
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 table spoon rapeseed oil
  • 300 g wheat flour
  • 150 g course flour (graham flour, white wheat, wholegrain wheat flour, rye flour)


  • 1,5 dl cooked Madame Butterfly Organic Spelt Kernels
  • 2 tsk olive oil
  • 1 bundle of spring onions
  • 300 g fresh spinage (or drip-dried frozen spinage)
  • 200 g cream cheese
  • Salt and pepper
  • Milk or egg for basting
  • 2 table spoons of sesame seeds for topping


Dough: Dissolve the yeast in water and butter milk and add salt, sugar and oil while stirring. Add the flour a little at the time and knead the dough thouroughly on a household machine or by hand until  it is smooth. Cover the dough with a cloth and let it rise for about 45 minutes.

Filling: Fry spring onions on a saucepan, add the spinage and allow it to turn soft. Add the cooked spelt kernels and add salt and pepper at your preference. Allow the mix to drip-dry in a sieve, and then add the cream cheese and stir in a bowl.


Form into ten buns and press each bun flat like a pita bread. Spread out spinage filling on one half of the flat dough and wrap the other half over the filling, creating a half moon shape. Press firmly all way around with a fork, so that the pirog is entirely closed.


Brush the pirogs with milk or egg and sprinkle with sesame seeds.
Bake the pirogs at 200 °C  for approximately 20 minutes, unitl tan and crispy.


Colourful summer sallad with crunchy crispbread topping (6-8 servings)


Crunchy crisp bread topping:

  • 1 bag Madame Butterfly Organic Wholegrain Crisp Bread
  • 2 table spoons olive oil
  • 1 teaspoons cumin
  • 1 teaspoon paprika
  • 1 pinch cayenne pepper

Colourful Summer Sallad:

  • ½ purple pointed cabbage
  • 2 big carrots
  • 2 avocado, without the pit
  • Pomegranate seeds fra 1 pomegranate
  • 150 g spinage
  • 1-2 handfuls of freshly shopped mint


  • Juice of 2 limes
  • 2 teaspoons of honey
  • Salt and pepper


Crunchy crisp bread toping: Break the crisp bread into small pieces and put into a freezing bag together with oil, cumin, paprika and cayenne pepper. Shake well, making sure that spices and oil is spread all over the crisp bread.

Bake the crisp breads at 200 °C for around 10 minutes until tan – keep an eye on them!


Colourful summer sallad: Chop purple pointed cabbage into thin slices, grate carrots, chop spinage coarsely and spread in layers in five marmalade jars. Cut avocado into small cubes and add into the jars. Sprinkle with pomegranate kernels and top with freshly chopped mint crisp bread topping.

Dressing: Mix lime juice and hooney with a pinch of salt and pepper into a small bowl. Drizzle dressing onto the sallad in the 5 marmalade jars.


Oat Biscuit with chocolate cream:


  • 1 pack Madame Butterfly Oat Biscuits
  • 85 g butter
  • 50 g dark chocolate 70 %
  • 2 table spoons cocoa
  • 200 g powdered sugar
  • Upon need 1 table spoon hot water


Melt chcoolate into water bath and add butter, cocoa and powdered sugar into creamy and smooth consistency. Add water if a more creamy consistency is desired.
Spread chocolate cream on one oat biscuit and top with another oat biscuit.

Tip: Add graped orange peel, sea salt or coffee to your chocolate cream to achieve different flavours.