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!)
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 80 Grams Gruyere cheese, cubed
- 120 Grams vintage cheddar, cubed
- 2 spring onions /shallots roughly chopped
- 100 Grams whole buckwheat
- 30 Grams fresh yeast
- 320 Grams warm water
- 50 Grams oil
- Pinches sea salt
- 500 Grams bakers flour
- 50 Grams assorted seeds of choice
- 1 Handful walnut kernels
- 150 Grams creme fraiche
- 200 Grams salami, thinly sliced
- 1 Handful kalamata olives
Place Gruyere, Cheddar and spring onions into Thermomix bowl and mill for 5 sec/speed 8. Remove from bowl and set aside.
Place buckwheat into Thermomix bowl and mill for 10 sec/speed 10. Add yeast, water, oil & salt and mix for 6 sec/speed 6. Warm for 2 min/37ºC/speed 2.
Add flour, and seeds and knead for 1 min/Interval.
Add walnuts through hole in lid and knead a further 30 sec/Interval.
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.
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.
Place cut side up into a large baking dish, cover and allow to prove for around 30minutes. 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.