If you haven’t tried Swedish bread before than you are missing out. This is one of my favourite sandwich bread because it is soft, delicately flavoured with fennel and goes wonderfully well with smoked salmon. I was looking to make this bread myself for a long time but after seeing the gorgeous Sandwich cake from Amuses bouche (more on that in a later post), I had the perfect excuse to finally make it.
Source: Chic chic chocolat
235g strong white flour (bread flour)
100g rye flour
50g creme fraiche
1 tsp fine sea salt
1 tsp dried instant yeast
1 tsp baking powder
1/2 tsp fennel seeds
- Place rye flour and the fennel seeds in the Thermomix bowl and mix 10 sec/speed 10. Set aside.
- Place the water, sugar and yeast in the Thermomix bowl and warm 2 min/37C/speed 1.
- Add strong white flour + rye flour and fennel seed mix, baking powder, salt and creme fraiche to the TM bowl. Knead 6 minutes.
- Leave in the TM bowl to rise for 1 hour.
- Take out of the bowl and roll onto a lightly floured surface.
- Place on a tray lined with baking parchment or silicone sheet.
- Cover with cling film and leave to rise for 30-45 minutes in the fridge. Carine says the dough must be cold so it doesn’t shrink when being cut.
- Using a pastry ring of about 17 cm (I used an extendable pastry ring), cut out individual circles. In her blog, Carine cuts them into squares but I wanted circles to make the sandwich cake.
- Re-roll the leftover dough to cut more circles until you have 5.
- Prick with a fork all over.
- Leave on the baking tray, cover with cling film and leave to rise for 1 hour at room temperature.
- Heat a frying pan to medium heat.
- Cook each bread about 1-2 min per side until browned. Be careful not to cook too long as it would become too hard so less is more.
- Leave to cool and use for yummy sandwiches!
This lovely asparagus mousse recipe was given by Myangel for the Thermomix Supertoinette challenge. I love the beautiful green colour and I used smoked salmon as it balances well with the taste of the asparagus.
Source: Myangel from the forum Supertoinette
For 24 small verrines or for 6 people as a starter
220g fresh green asparagus
3 tbsp strong chicken stock
6 gelatine leaves
1 egg white
Salt and pepper to taste
To serve, smoked salmon cut into small dices or cooked prawns sprinkled with lemon juice.
- Put the butter, flour and milk + seasoning in the TM bowl and cook for 5 min/90C/speed 4.
- Meanwhile, soak the gelatine leaves in a bowl of cold water for a few minutes to soften.
- When the bechamel is cooked, add the chicken stock, then, press the water out of the gelatine leaves and add to the bechamel. Mix 5 seconds, speed 3.
- Tip out in a bowl and leave to cool.
- While the bechamel is cooling, cook the asparagus in salted boiling water for 4 to 8 minutes depending on the size (I cooked mine for 4 minutes as they were about 1cm diameter). Set aside 130ml of cooking liquid.
- Mix the asparagus with the reserved cooking liquid and a pinch of salt in the TM bowl for 15 sec/speed 6. Scrape down and mix again 15 sec/speed 8.
- Tip out into the bechamel mixture (if the asparagus are stringy, pass them through a sieve). Clean the TM bowl.
- When the bechamel is cooled down to room temperature, beat the egg white (either in the Thermomix with the butterfly whisk or using a hand mixer) and whip the cream until soft peaks.
- Add the whipped cream and egg white to the bechamel/asparagus mixture and combine gently using a spatula.
- Pour mixture into verrine (I used a funnel). Half way through, add some smoked salmon (or prawns) and top with more asparagus mixture. Finish with smoked salmon/prawns and some fresh herb (dill, parsley, chive…) for decoration.
These are easy to make and impressive soufflés. The smoked salmon adds a nice fishy and salty note to the dish. The quantities in this recipe are perfect for 6 small soufflés as a starter or 2 as a main.
Cheese soufflé mixture
3 slices of good quality smoked salmon
- Preheat the oven at 210C
- Make the cheese soufflé mixture as per instructions here.
- Cut the smoked salmon in small pieces and add to the soufflé mixture during the step where the whites are incorporated to the cheese sauce.
- Melt about 10g of butter and brush it inside the ramequins (brush the sides of the ramequins from bottom to top in a straight line so that the soufflé rises easier)
- Bake for 25 to 30 minutes for small ramequins or 40 minutes for big ones. Do not open the oven while the soufflés are cooking or they will collapse!
- Serve at once accompanied with a salad.