Butare Pesto Bøller

Butare Pesto Bøller

Snack – Makes 20-25 buns

Butare Pesto Ingredients:

25 g fresh basil 

10 g dried butare 

35 g ground almond 

75 g olive oil 

50 g goat cheese, grated 

2 pinches salt 

1 small clove of garlic, minced 

1 squeeze of lemon 

 

  1. Soak the butare for half an hour in water.
  2. Once rehydrated, squeeze the butare, getting rid off as much water as possible.
  3. Place all ingredients in a blender and blitz to a paste.
  4. Taste and season.

 

Bøller Ingredients:  

500g flour 

1 tbsp sugar 

1 tsp salt 

7g sachet fast-action dried yeast 

350 ml milk 

75 g butter 

 

Using portion of pesto listed above: 

  1. In a pan, warm the milk until steaming but not boiling. Add the butter and set aside to cool until lukewarm. 
  2. Put the flour, sugar, salt and yeast into a large bowl. Mix until well combined. When the milk and butter mixture has cooled, add to the flour and mix to form a soft dough. Tip onto a work surface and knead for 10 mins, until the dough is smooth and stretchy adding more flour if needed. Place the dough into a bowl, cover with a tea towel or cling film and leave to rise for 1- 2 hrs or until doubled in size (you could prove it in the fridge overnight). 
  3. Punch the dough down to knock out the air, then roll to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the pesto over the surface, right to the edges. Fold left side to the middle, than fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly. With a sharp knife or pizza cutter cut the dough into 1,5 – 2 cm wide strips. Take a strip, twist it then wrap around your first and second fingers twice, then tuck the ends inside the circle of dough you’ve just made.  
  4. Place the shaped buns on a lined baking tray and preheat the oven to 180°C/350°F/gas 4. Leave the buns to rise until doubled (about 30 minutes). 
  5. Bake for 15-20 mins until golden brown – swap the trays halfway through if they’re browning unevenly. 

 

Seaweed knekkebrød

Seaweed knekkebrød

Snack – 15 squares

Ingredients
1 cup oatmeal
2 cups of any seeds of your choice (sunflower, pumpkin, flax seeds, sesame seed, quinoa, etc or a mixture of them)
salt to taste
3 tsp Simply Seaweed
1 cup water

 

  1. Pre-heat your oven to 180 °C. Line two baking trays with parchment paper.
  2. Mix the ingredients in a bowl.
  3. Put half of the mixture over one of the trays and spread evenly and thinly. You can use the back of a spatula, or lay baking parchment or plastic wrap over the top of the mixture, pressing down and spreading to get an even thickness.
  4. Score the unbaked knekkebrød with a knife or pizza-cutter to make breaking it up after baking easier.
  5. Bake in the pre-heated oven for about 30-35 minutes, keeping an eye on them and rotating the trays if needed.
  6. Take the baking tray out of the oven and allow it to cool until it is easy to handle.
  7. Break into pieces.