DANISH RYE BREAD ROLLS STYLED TWO WAYS

     There is nothing better than waking up on a Sunday morning only to smell some freshly brewed coffee and something being baked in the oven. Especially in winter months, this is my favourite way to wake up. That and my dog sniffing my face and wailing her tail. Last Sunday I was so happy that we had put some delicious dough into a big bowl to rise the night before and we could just pop it in the oven to bake. Currently, my obsession is rye bread and I thought "What better way to enjoy the cloudy days by having a delicious and homemade bread"?

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     Δεν υπάρχει τίποτα καλύτερο από το να ξυπνάς πρωί Κυριακής και να μυρίζεις φρέσκο καφέ και κάτι να ψήνεται στον φούρνο. Ειδικά τους χειμερινούς μήνες αυτός είναι ο αγαπημένος μου τρόπος να ξυπνάω. Αυτός και το σκυλί μου να μυρίζει το πρόσωπό μου και να κουνάει χαρούμενα την ουρά της. Την περασμένη Κυριακή ήμουν τόσο χαρούμενη που είχαμε αφήσει λίγη ζύμη να σηκωθεί σε ένα μπολ το προηγούμενο βράδυ και το πρωί απλά μπορούσαμε να τη βάλουμε στο φούρνο να ψηθεί. Αυτή τη στιγμή το κόλλημά μου είναι το ψωμί σίκαλης και σκέφτηκα "Τι καλύτερος τρόπος να απολαύσεις τις συννεφιασμένες ημέρες από το να έχεις ένα νοστιμότατο και χειροποίητο ψωμί";

    I admire the Scandinavians for their simplicity. Similar to the Japansese, they apply minimalism in their internal designs and food. They have simple recipes that are inspired by the local agriculture and climate, but definitely they are unique and tasty. The Dasish in particular have a staple in their homes called Rugbrød. This bread can be found in several varieties, but essentially is a rye based bread that contains rye flour, rye kernels and other seeds (pumpkin, sunflower and other). A simple slice of Rugbrød with butter is the basis of a Smørrebrød (open sandwich). In this recipe, we're not making the rye bread that I described exactly, but instead bread rolls that are close enough to a danish Rugbrød. We thought of showing different toppings, and the two chosen for this recipe were the winners!

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     Θαυμάζω τους Σκανδιναβούς για την απλότητά τους. Παρόμοια με τους Ιάπωνες, εφαρμόζουν τον μινιμαλισμό στον εσωτερικό σχεδιασμό και στο φαγητό. Έχουν απλές συνταγές που εμπνέονται από την τοπική γεωργία και το κλίμα, αλλά σίγουρα είναι μοναδικές και νόστιμες. Οι Δανοί έχουν ειδικότερα ένα βασικό προϊόν στα σπίτια τους που ονομάζεται Rugbrød. Αυτό το ψωμί μπορεί να βρεθεί σε διάφορες ποικιλίες, αλλά ουσιαστικά είναι ένα ψωμί με βάση τη σίκαλη που περιέχει αλεύρι σίκαλης, σπόρους σίκαλης και άλλους σπόρους (κολοκύθα, ηλίανθος και άλλα). Μια απλή φέτα Rugbrød με βούτυρο είναι η βάση ενός Smørrebrød (ανοιχτό σάντουιτς). Σε αυτήν τη συνταγή, δεν φτιάχνουμε το ψωμί σίκαλης που περιέγραψα ακριβώς, αλλά αντ 'αυτού ψωμάκια που είναι αρκετά κοντά σε ένα δανέζικο Rugbrød. Σκεφτήκαμε να δείξουμε διαφορετικά toppings, και οι δύο επιλογές που επιλέχθηκαν για αυτή τη συνταγή ήταν οι νικητές!

Danish Rye Bread Rolls Styled Two Ways

Ingredients

For the rye bread rolls (makes about 8 rolls) / recipe inspired by Bronte Aurell in The ScandiKitchen

50gr rye kernels

25gr sunflower seeds (about 20gr more for topping)

25gr pumpkin seeds (about 20gr more for topping)

25gr crushed flaxseeds

7gr dried yeast

50ml lukewarm water

125 ml buttermilk

2 Tablespoons sunflower oil (or other vegetable oil)

1 teaspoon salt

1 teaspoon molasses 

100gr rye whole wheat flour

250gr white flour (preferably strong type)

egg yolk for brushing

Topping 1: soft egg and trout

1 egg poached (can also use soft-boiled)

50gr trout in small pieces

handful of baby leaves (like spinach)

bean spread or other spread of choice

1 teaspoon chopped chives

balsamic cream

Toppin 2: cherry jam with "tomme fleurette" cheese 

2 teaspoons cherry jam (or other not very sweet jam)

30gr "tomme fleurette" cheese (in Switzerland) or brie

handful of rucolla salad

handful of chopped walnuts

How do I make it?

For the bread rolls

1. Place the rye kernels, sunflower seeds, pumpkin seeds and flaxseeds in a medium pot with some water to cover. Boil the mixture for a few minutes in medium heat (approx. 5 minutes). Pour the mixture in a strainer and let cold water run through to cool and clean. Let to the side.

2. Pour the lukewarm water and dried yeast in a bowl and whisk well. Cover the bowl with plastic wrap and let it rest for 15 minutes.

3. Gently warm the buttermilk in a pan to lukewarm. Pour the buttermilk and activated yeast in a bowl of a stand mixer. Add the oil, salt, molasses and rye flour and mix well with a dough hook. Then add the rye kernels and seeds mixture from step 1. Start slowly adding the white flour until you get a slightly sticky and elastic dough. Cover the bowl with an elastic wrap and leave to rise overnight (best) or for 2 hours at least.

4. Flour a clean surface and transfer the dough which should be double in size at this stage. Knead the dough and add some flour if the dough is still sticky. Once the dough is ready and using a rolling pin (or hands) roll the dough to a 10 x 20 rectangle about 5cm thick. Cut the dough into 8 equal squares. Brush the surface of the rolls with the egg yolk and sprinkle some sunflower and pumpkin seeds on top.

5. Place the rolls in a pan with baking sheets. Cover them with a clean towel and let them rise for 30 minutes again. Bake the rolls in preheated oven at 180C for 15 minutes. Remove from the over and let them cool.

For the Topping 1

Cut one bread roll carefully in half sideways. Place the bottom of the roll in a plate and cover with your spread of choice. Top with the handful of salad, then the pieces of trout. Finally, put the egg on top. Sprinkle with the chives and the balsamic creme. Enjoy!

For the Topping 2

Cut one bread roll carefully in half sideways. Place the bottom of the roll in a plate and place a handful of rucolla salad. Top with the soft cheese of choice and then with the cherry jam. To finish, sprinkle some walnuts on top. Double enjoy!

Δανέζικο ψωμί σίκαλης με δύο τρόπους

Συστατικά

Για τα ψωμάκια σίκαλης (κάνει περίπου 8 ψωμάκια) / συνταγή εμπνευσμένη από την Bronte Aurell στο The ScandiKitchen

50γρ πυρήνες/σπόροι σίκαλης

25γρ σπόροι ηλίανθου (περίπου 20 γραμμάρια περισσότερο για το τέλος)

25γρ σπόροι κολοκύθας (περίπου 20 γραμμάρια περισσότερο για το τέλος)

25γρ αλεσμένος λιναρόσπορος

7γρ ξηρή μαγιά

50 ml χλιαρό νερό

125 ml βουτυρόγαλα (buttermilk)

2 κουταλιές ηλιέλαιο (ή άλλο φυτικό έλαιο)

1 κουταλάκι του γλυκού αλάτι

1 κουταλάκι του γλυκού μελάσα

100γρ αλεύρι ολικής αλέσεως σίκαλης

250γρ. λευκό αλεύρι (κατά προτίμηση σκληρό)

κρόκος αυγού για το τέλος

Εκδοχή 1: μαλακό αυγό και πέστροφα

1 αυγό ποσέ (μπορεί επίσης να χρησιμοποιηθεί soft-boiled)

50γρ πέστροφα σε μικρά κομμάτια

χούφτα φύλλα baby spinach

spread φασολιών ή άλλη επιλογή

1 κουταλάκι του γλυκού ψιλοκομμένο σχοινόπρασο

βαλσάμικο κρέμα

Εκδοχή 2: μαρμελάδα κεράσι με τυρί "tomme fleurette"

2 κουταλάκια του γλυκού μαρμελάδα κεράσι (ή άλλη όχι πολύ γλυκιά μαρμελάδα)

30γρ τυρί "tomme fleurette" (στην Ελβετία) ή brie

χούφτα σαλάτα rucolla

χούφτα ψιλοκομμένα καρύδια

Πώς το φτιάχνω;

Για τα ψωμάκια

1. Τοποθετήστε τους πυρήνες σίκαλης, τους ηλιόσπορους, τους σπόρους κολοκύθας και τους λιναρόσπορους σε μια μεσαία κατσαρόλα με λίγο νερό για να το καλύψετε. Βράζουμε το μείγμα για λίγα λεπτά σε μέτρια φωτιά (περίπου 5 λεπτά). Ρίξτε το μείγμα σε ένα σουρωτήρι και αφήστε το κρύο νερό να περάσει για να κρυώσει και να καθαριστεί. Αφήστε το μείγμα στο πλάι.

2. Ρίξτε το χλιαρό νερό και την ξηρή μαγιά σε ένα μπολ και χτυπήστε καλά. Καλύψτε το μπολ με πλαστικό περιτύλιγμα και αφήστε το να ξεκουραστεί για 15 λεπτά.

3. Ζεστάνετε απαλά το βουτυρόγαλα σε μια κατσαρόλα για να γίνει χλυαρό. Ρίξτε το βουτυρόγαλα και την μαγιά σε ένα μπολ stand mixer. Προσθέστε το έλαιο, το αλάτι, τη μελάσα και το αλεύρι σίκαλης και ανακατέψτε καλά με ένα γάντζο ζύμης. Στη συνέχεια, προσθέστε τους πυρήνες σίκαλης και το μείγμα σπόρων από το βήμα 1. Ξεκινήστε αργά προσθέτοντας το άσπρο αλεύρι μέχρι να έχετε μια ελαφρώς κολλώδη και ελαστική ζύμη. Καλύψτε το μπολ με ένα ελαστικό περιτύλιγμα και αφήστε τη ζύμη να ξεκουραστεί όλη τη νύχτα (καλύτερα) ή τουλάχιστον για 2 ώρες.

4. Αλευρώστε μια καθαρή επιφάνεια και μεταφέρετε τη ζύμη που θα πρέπει να έχει διπλό μέγεθος σε αυτό το στάδιο. Ζυμώνουμε τη ζύμη και προσθέτουμε λίγο αλεύρι εάν η ζύμη είναι ακόμα κολλώδης. Μόλις η ζύμη είναι έτοιμη και χρησιμοποιώντας έναν πλάστη (ή τα χέρια) ρολλάρετε τη ζύμη σε ένα ορθογώνιο 10 x 20 επιφάνειας και πάχους περίπου 5 εκατοστών. Κόψτε τη ζύμη σε 8 ίσα τετράγωνα. Βουρτσίστε την επιφάνεια των κυλίνδρων με τον κρόκο του αυγού και πασπαλίστε μερικούς σπόρους ηλίανθου και κολοκύθας στην κορυφή.

5. Τοποθετήστε τα ρολά σε ένα ταψί με φύλλα ψησίματος. Καλύψτε τα με μια καθαρή πετσέτα και αφήστε τα να σηκωθούν ξανά για 30 λεπτά. Ψήνουμε τα ρολά σε προθερμασμένο φούρνο στους 180C για 15 λεπτά. Αφαιρέστε από πάνω και αφήστε τα να κρυώσουν.

Για το Topping 1

Κόψτε προσεκτικά ένα ρολό ψωμιού στη μέση πλαγίως. Τοποθετήστε το κάτω μέρος του ψωμιού σε ένα πιάτο και καλύψτε με το spread της επιλογής σας. Προσθέστε τη χούφτα σαλάτας και μετά την πέστροφα. Τέλος, βάλτε το αυγό στην κορυφή. Πασπαλίζουμε με το σχοινόπρασο και την κρέμα βαλσάμικο. Απολαύστε!

Για το Topping 2

Κόψτε προσεκτικά ένα ρολό ψωμιού στη μέση πλαγίως. Τοποθετήστε το κάτω μέρος του ψωμιού σε ένα πιάτο και τοποθετήστε μια χούφτα σαλάτα rucolla. Γεμίστε με το μαλακό τυρί της επιλογής και στη συνέχεια με τη μαρμελάδα κεράσι. Για να τελειώσετε, πασπαλίστε μερικά καρύδια στην κορυφή. Διπλή απόλαυση!

BEET HUMMUS & TURMERIC FALAFEL SANDWICH

   The week started in the best way possible. After a refreshing Sunday in the woods, somewhere in Schwyz, on Monday we got to go for an outdoor training in the forrest near where we live. Surprise, surprise, my boyfriend was really into working out...the first 10 minutes! But okay he can't become a fitness model in one day, it takes some time. I also managed to write down some ideas for recipes in the future and eat what was left from the beet hummus I created last Friday. 

     A lot of creative projects and ideas have passed my mind the last few days. I'm at this point where I have the idea strongly in my head, but don't know where to start, how to achieve it and put it into tangible results. Has this ever happened to you? And if so, what was the first step you took to put your ideas into practice? I'm thinking of taking creative seminars or workshops for food entrepreneurs, but my inner insecurities tell me perhaps it's not the right time yet. Then, how do you know what time is the right one?

     I still have a lot of things to figure out about these projects and ideas I have. In the meantime, may I introduce you to beet hummus? Hummus is something I make quite often and eat it with some carrots, add it into salads or eat it plain with a spoon. This time I went a little bit further with my hummus and tried adding a special vegetable that I also love...beetroot. Beetroot has a sweet taste and goes well with steamed vegetables, in salads or in juices. I really like its taste, although some people find it a bit strange and tend not to eat it. In this recipe for beet hummus, I found that it elevated this dish a bit more by giving it a sweet and earthy flavour. If you like hummus, you should definitely try it!

     So my idea was to create a simple recipe for a lunch or a light dinner. Sandwiches are always easy to prepare and easy to carry with you. However, sometimes they are simply sad. And nobody likes a sad sandwich, right? You may think "why add hummus AND falafel in a sandwich?". Well, simply because they go perfect together and the one complements the other. I added other fun and tasty ingredients to make this sandwich delicious and something you will look forward to eating during your lunch break.

Beet Hummus and Turmeric Falafel Sandwich

ingredients (for one sandwich)

2 slices of whole wheat bread or one rye bun

3 tablespoons beet hummus

2 falafel patties

slices of half of a baby avocado (or small avocado)

1 small carrot in slices

1 small pepper in slices

1 small bunch of fresh coriander

a spoonful of sunflower seeds

salt, pepper

Beet hummus

1 medium beetroot cooked (boiled, roasted or steamed)

400gr cooked chickpeas or from can (wash them before using)

2 cloves of garlic

3 tablespoons of good quality tahini

1/4 cup chopped fresh dill or coriander

1/4 teaspoon salt

juice from one big lemon

pepper

Turmeric Falafel

450gr dry chickpeas soaked in cold water overnight

1 red onion cut in half

3 cloves garlic

1/4 chopped fresh coriander or parsley

2 teaspoons cumin

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon ground coriander

1/4 teaspoon chilli powder

1/4 teaspoon black pepper 

1 to 2 tablespoons flour

optional: oil if you're frying them

How do I make it?

1. Before the day you start everything make sure you have soaked the chickpeas for the falafels beforehand (the night before). The next day, start with the falafels. Put the chickpeas and the rest of the ingredients (except oil) in a food processor. Pulse in medium to high speed. During the process, stop the food processor at times and scrape the sides in order to get everything in there. Your final mixture should look like a course meal and almost like a paste. I check it with my hands after 2 minutes to see if it's sticky.

2. When your mixture is done, pour it into a large bowl. Then, carefully start shaping small patties of falafel and place them in a plate to use later. Once ready, you can either fry them or bake them like I did. If you bake them, then set your oven to 170C and bake for about 20 minutes. If you decide to fry them, fill a large pan with enough oil (around 1/3 of the pan) and make sure it's really hot before you fry them. The falafels will be ready once they turn a little brown. Have a plate next to you to with some kitchen paper to absorb the oil and place the cooked falafels. Let the falafels on the side until you have to use them.

3. Next in line is the hummus. Clean your food processor and then put again everything inside from the ingredients list for the beet hummus. Pulse really well in high speed for around 5 minutes. Remember again to stop the processor and scrape the sides in order to get everything mixed. Have a small taste with a spoon and see if it needs more salt or lemon juice.

4. Now, it's time to make the sandwiches! This part is quite simple and honestly you can do it as you wish. I suggest however, you put the hummus on the surface of one slice of bread. Take three generous tablespoons of beet hummus and slather them on one slice of whole wheat bread. If you wish, you can separate the hummus  between the two slices. Then, start placing the rest of the ingredients. Add the carrot and pepper slices, then the avocado. Sprinkle with the sunflower seeds and add the fresh coriander without chopping it. Add salt and pepper if you wish. Then finally top the sandwich with the falafel patties. Place the top slice of bread and either enjoy immediately or save for later.

CHICKPEA CURRY WITH KALE

     As we are heading almost towards the end of the month, I have realised two important things so far. A) I really need some quality time with myself, where I only do things for my body and mind and B) I love peonies. For the love of God, I do adore them. Their existence is not something new to me, as peonies have been worshiped and decorated many houses for many many years, before blogging came to the surface and made them "instragramable" (yeah, that's a word). 

     Since the beginning of May I have noticed their first blooms appearing in local market and admired their fine pastel colours  They are very similar to roses, in structure and smell, but please do not confuse them. They are very fine beauties, that come to colours like a palette of light pink, white, strong fuscia. They are perfect if you are looking for something else than roses and if you like big blooms, because peonies normally when they open their petals they enlarge.

     During this time, other than obsessing over peonies, I haven't been doing much than studying. Also, my food intake has gone up a big and towards the unhealthy kind, which I will not complain about, because it was totally worth the calories. The other day though, I wanted to make something filling, yet not full of saturated fat and empty of nutrients. So, I turned to one of my favourite wellness websites, Goop, and I found this simple, yet delicious recipe for chickpea curry with kale. 

     I changed the recipe a bit to be honest, because I didn't have any curry spices, but I think it's very versatile as a recipe. I added some freshly grated kurkuma (turmeric), which not only gives colour, but also very important antioxidants. It's very easy to make and what I find very useful is to make a few extra portion and eat it throughout the week. Chickpeas are so good for you, full of protein, which actually helps me stay fuller longer. But this again depends on the person and what type of work/exercise you do throughout the day. Nevertheless, I suggest you give it a try.

Chickpea curry with Kale (adapted from goop)

ingredients (for 4 people)

1 red or yellow onion chopped

4 garlic cloves, minced

2 tablespoons ginger, minced

1 tablespoon turmeric, minced

1 teaspoon ginger powder

1 teaspoon sweet paprika

3 tablespoons olive oil

1 cup vegetable or chicken stock

1 cup coconut milk

3 cups boiled chickpeas

2 cups chopped kale

salt, pepper to season

How do I make it?

1. Heat a medium pan with the olive oil and once it hot add the onion. Sautee until it's soft and caramelised. Then add the minced garlic, ginger and turmeric. Add your paprika and ginger powder and cook some more minutes.

2. Pour in your stock, chickpeas and coconut milk and let them cook for about 10 minutes. Add some salt and mix with a large spoon.

3. Last, add your chopped kale and continue to cook for another 10 minutes, or until the kale has softened.

4. Serve alone in bowls or with some rice.