Smorgastrata – Swedish Savory Sandwich Cake

Smorgastrata is of Swedish origin meaning “sandwich cake”, it is filled with assorted ingredients and garnished creatively, and is definitely an interesting dish to present for parties and picnics.

Just to keep it simple, I chose cooked sliced chicken, eggs, cream cheese and mayonnaise. Begin by spreading the counter top with cling film which will later be used to cover up the prepared sandwich cake to refrigerate it. 

To begin with, I sliced off the borders of the breads and glued four pieces together with Philly cream cheese.

Smother more cream cheese over the slices.

Sprinkle chopped herbs like spring onions on top of the cream cheese spread.

 Top it off with sliced cooked chicken.

Cover it with the remaining bread pieces.

For second layering, separately chopped the egg whites and yolk and mixed in the mayonnaise before spreading it over the bread.

 

You can choose to make your own sauce, I used Thai chili sauce and mayonnaise. Layer this sauce on new layer of breads and over lap it over the egg mayo layers.

 

Cover it up with the overlapping clingfilm and refrigerate it to set the layers. Once set for couple of hours, take it out and garnish the top by spreading the rest of cream cheese, I used sliced salami with sliced veges to decorate.

Smorgastrata – Swedish sandwich cake

Ingredients

12 pieces white breads, crusts removed

Cooked and sliced chicken tikka pcs – 250gms

Boiled eggs – 6nos

Philadelphia Cream cheese – 1 or 2 tubs (200 gms or more)

Mayonnaise – 200ml

Thai Chili sauce – 100ml

Sliced veges, salami and herbs, shredded mozzarella cheese- for garnish

Instruction

Spread cling film over the counter and start by layering four breads over it. Spoon cream cheese on the borders and over the bread pieces. Sprinkle chopped spring onions and layer sliced chicken tikka over it. Place another four pieces of bread slices to create the next layer. In another bowl, mix chopped boiled eggs with mayonnaise and spread this mixture over the bread layer. Next, make a paste of mayonnaise and Thai chili sauce and spread it over another four slices of bread which will be placed over facing the egg mayo layer. Finally cover the sandwich layers with the overlapping cling film and refrigerate it for couple of hours. Take it out once set and spread cream cheese on all sides and top. Garnish it and leave it in the fridge for additional hour before serving.

 

 

 

 

 

Croissants for Friday Morning

Baked a small batch of lovely plain croissants today for breakfast:)

Tortilla Recipe

I dont remember the quantity,but it happened by chance that I made a dough which was perfect for tortilla.Originally I wanted to prepare batturas.Roughly,the recipe contained:

Self Raising Flour
Atta
Milk
Salt

Surprisingly Tasty Pancake Spring Rolls

Step 1 – Prepare regular thin pancakes.I add wholemeal flour to add extra flavor.
Step 2 – Layer each pancake with fried omelettes.
Step 3 – Fry sausages and place sausage over each pancake.
Step 4 – Roll up the pancakes.
Step 5 – Coat each pancake in beaten egg mixture.
Step 6 – Breadcrumb the pancake spring roll and fry.
Pancake Spring Rolls are ready! Before serving, cut the spring rolls in half, and serve the presentable side up.Top it off with a dollop of ketchup or mayo.

Parata,Chapati and Tandoori naan dough

i prepared two sets of dough the first day,using the beater with dough hooks.the egg beater saved me lot of time.first dough for preparing paratas.the other one for rotis.once i was done serving my mom and hus with paratas and rotis,i combined the remaining two doughs into one,refrigerated it overnight.next day,using my cast iron tava,finished off the remaining dough by preparing soft puffed tandoori naan.here goes the recipe:

first dough recipe:

2 cups maida

1 cup semolina

1 tblsp salt

yeast

enough water to combine into loose dough,similar to pizza dough consistency.

second dough recipe:

2 cups atta and salt.water to form soft dough.

its amazing how easy it is to prepare parata,chapati and tandoori naan with quick time saving dough mix.

just a quick note on tandoori naan,once its partially cooked both sides on the pan,lift the naan and place it over the gas stove to puff it up.that will give your bread the soft texture and the classic burnt appearance on either sides.