Seeded Salami Scrolls

Name: Thermomix recipe: Seeded Salami Scrolls
Ingredients: 80 Grams Gruyere cheese, cubed; 120 Grams mature cheddar cheese cubed; 2 spring onions /shallots roughly chopped; 100 Grams whole buckwheat; 30 Grams Yeast-fresh or 2 tsp dried active yeast; 320 Grams water; 50 Grams Extra Virgin Olive Oil (EVOO); 1 Pinch pink salt flakes; 500 Grams bakers or strong flour; 50 Grams assorted seeds of choice; 1 Handful walnuts; 150 Grams Creme Fraiche (homemade) or sour cream; 200 Grams salami, thinly sliced; 1 Handful kalamata olives

Rated: Print

I am frantically busy with all sorts of little projects that will soon be coming your way, so this is an oldie but a goldie that I have drummed up from the deep dark recesses of my files…you will enjoy…nothing earth shattering, just wholesome, delicious, feed a family, goodness! I hope you are all staying abreast of the latest shennanigans that I am up to over on Facebook and that you are telling all your Thermomixing friends about it as well. I have a baking class in the planning which should be available for bookings really soon, and there is an impending trip to NSW, including Newcastle…so stay tuned. Of course, that is inbetween getting a couple of books ready! (I know right??? CRAZY, but all good fun!)

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Need

80 Grams Gruyere cheese, cubed
120 Grams mature cheddar cheese cubed
2 spring onions /shallots roughly chopped
100 Grams whole buckwheat
30 Grams Yeast-fresh or 2 tsp dried active yeast
320 Grams water
50 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Pinch pink salt flakes BUY
500 Grams bakers or strong flour
50 Grams assorted seeds of choice
1 Handful walnuts BUY
150 Grams Creme Fraiche (homemade) or sour cream Recipe
200 Grams salami, thinly sliced
1 Handful kalamata olives

Do

1: Place Gruyere, cheddar and spring onions into Thermomix bowl and mill 5 sec/speed 8. Remove from bowl and set aside.
2: Place buckwheat into Thermomix bowl and mill 10 sec/speed 10. Add yeast, water, oil & salt and mix 6 sec/speed 6. Warm 2 min/37ºC/speed 2.
3: Add flour, and seeds and knead 1 min/Interval/dough setting.
4: Add walnuts through hole in lid and knead a further 30 sec/Interval/dough setting.
5: Turn out onto floured silicone mat and knead by hand into a tight ball. Wrap and allow to double in size in draft free room. It will be quite a stiff dough.
6: Roll dough out to a large rectangle and spread generously with crème fraîche. Arrange salami slices evenly, top with milled cheese mixture and olives. Roll carefully into a sausage shape and gently cut into rounds, so as not to flatten the scrolls.
7: Place cut side up into a large baking dish, cover and allow to prove for around 30 minutes. Place into cold oven set to fan forced 200ºC (to allow a further rise) and bake for 25-35 minutes or until golden and sounding hollow when tapped.

Serve warm.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!