This Sunday I would like to share with you all not one, but two recipes.
The first one is for all you THermomix Fans out there: Spelt Flour Rolls.
The second recipe is for all you veggie fans out there: Grilled Portobell Mushroom Burgers
Spelt Flour Rolls
Grilled Portobello Mushroom Burgers
Spelt Flour Rolls
Ingredients: 500 g Spelt Flour
1 1/2 Teaspoon Salt
250 g warm water (must admit I forgot to make sure the water was warm 🙂 )
40 g fresh yeast (i used 2 bags that equal about 40 g fresh yeast)
a pinch of sugar
Directions: Mix all ingredients for 2 min on the yeast cycle
Form rolls and place on baking sheet. Now you have 2 choices: 1. place rolls in a cold
oven and bake at 200° C for 30 minutes. 2. let the dough rise for 15 minutes then place a preheated oven and bake for 25 minutes.
Grilled Portobell Mushroom Burgers
Ingredients: portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp chopped rosemary
1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
red onion slices
swiss cheese slices
tomatoe slices
avocado slices
baby spinach
spelt flour rolls
Directions: In a bowl, whisk together soy sauce, vinegar, rosemary, and steak seasoning. Place the
caps in the bowl and toss with sauce. Let stand at room temperature and marinate. The
recipe I found online said to marinate 20-30 minutes. I of course got side tracked and
ended up marinating for almost 2 hours! Grill the mushroom caps for 5-7 minutes per
side. During the last minute of cooking, place the rolls on the grill, as well as the red
onions.
Now to the fun part: assembly! Place the spinach and grilled mushrooms on the buns
and top with the grilled onions, sliced tomato and avocado.
This meal was sooo good, I think I might just go vegetarian!
Happy Sunday Everyone….see you later this week for Tablescape Thursday
