Swiss Bread Rolls

Ingredients
400 g white bread flour
100 g rye flour
1 packet dried yeast
2 tsp salt
340 g lukewarm water

Method

  • Place all ingredients into TM bowl, and knead 3 min/knead.
  • Transfer the dough into a bowl with lid and let rise over night in the refrigerator (min. 8 hours).
  • Sprinkle the dough with some flour the next morning and cut pieces of the dough off with a spoon. The rolls should look “rough”, do not smoothen or roll the dough.
  • Transfer these to a greased baking tray.
  • Bake in a preheated oven for 20min at 250°C

Hot or Cold Broccoli Soup

Ingredients
1 brown onion
20 g butter
50 g pumpkin, diced
800 g broccoli, roughly chopped
500 g chicken stock
500 g water with 1 tsp TM vegetable stock concentrate
1 tsp salt
½ tsp ground black pepper
½ tsp cayenne pepper
1 tsp sugar (optional)
150 g yoghurt or sour cream

Method

  • Place onion in mixing bowl and chop 3 sec/speed 7.
  • Add butter and sauté 3 min/Varoma/speed 1.
  • Add pumpkin and chop 10 sec/speed 7.
  • Add broccoli and chop 15 sec/speed 7, stir with spatula and repeat.
  • Add chicken stock and water plus TM stock concentrate.
  • Season with salt, pepper, cayenne pepper and sugar and cook 20 min /100°C/speed 1.
  • Add yoghurt and cook for 2min/100°C/speed 1.
  • Blend for 1 min/gradually increasing from speed 1 to 7 for a creamy finish.
  • Garnish with whirl of yoghurt and a sprinkle of cayenne pepper.

Cook’s notes

  • Place onion in mixing bowl and chop 3 sec/speed 7.
  • Add butter and sauté 3 min/Varoma/speed 1.
  • Add pumpkin and chop 10 sec/speed 7.
  • Add broccoli and chop 15 sec/speed 7, stir with spatula and repeat.
  • Add chicken stock and water plus TM stock concentrate.
  • Season with salt, pepper, cayenne pepper and sugar and cook 20 min /100°C/speed 1.
  • Add yoghurt and cook for 2min/100°C/speed 1.
  • Blend for 1 min/gradually increasing from speed 1 to 7 for a creamy finish.
  • Garnish with whirl of yoghurt and a sprinkle of cayenne pepper.

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