SHORTCUT CINNAMON & TAHINOMELO SMORHORNS & AN ODE TO IDLENESS - SMORHORNS EXPRESS À LA CANNELLE ET AU TAHINOMELO

The sky was dark and gloomy, the air was damp and raw, the streets were wet and sloppy. The smoke hung sluggishly above the chimney-tops as if it lacked the courage to rise, and the rain came slowly and doggedly down, as if it had not even the spirit to pour.
- Charles Dickens

At the moment, despite a few hours of semi-summery weather here and there, more or less all we get is rain, wind and grey clouds. It seems as though Mother Nature is somewhat upset and wants to punish us for some obscure deed by serving us a rotten spring and making our mood sink to the lowest of lows. There's no respite from the animosity and hostility with which she has decided to strike us. She acts like a bitter woman who's been cheated on and who has decided to take revenge on that unfaithful lover of hers...

Repetitivety and boredom is what rocks my present existence, and it is getting extremely grueling to rarely see the sun shine or admire puffy white cumuluses. Uniformly gloomy skies above my head sap my vitality and kill my enthusiasm. Like a vampire, obscurity drains me of my life force and glamorizes/bewitches me to a point where I lose all motivation and become a walking zombie.

Lack of light in May is just so depressing and uninspiring, especially when you are desperately waiting for the warmer season to kick off with a blast, fill your heart with dreams and your head with bountiful thoughts. Unfortunately, this is far from happening right now. The heavens above are as desperately desertic as my mind and look as if they've been invaded by maleficially vile creatures hailing from the Netherworld. Nothing is here to water my arid imagination and make it fertile again. Instead, I am stuck in a limbonic neverland and sitting in oblivion's waiting room scrutinising the horizon in search of a spark of ingeniosity.

I meant to do my work today

But a brown bird sang in the apple tree,

And a butterfly flitted across the field,

And all the leaves were calling me.

And the wind went sighing over the land,

Tossing the grasses to and fro,

And a rainbow held out its shining hand--

So what could I do but laugh and go?

 - "I Meant to Do My Work Today" by Richard Le Gallienne

I have no other choice than to bear my misfortunes patiently and turn things to my advantage. Yes, why not relax purposely until "genius" comes out of its hiding place and makes its grand comeback? In any case, there is no law that forces you to be prolific all the time. Being decently loafy isn't a crime. As a matter of fact, everybody should learn to let go of things and to slow down as berserker moduses lead to a lot of misery and grim endings (health complications, stress, burnout and even sometimes death).

Busy bees forget to live and to enjoy themselves. They know no peace and are always productive no matter the costs, thus endangering their mental and physical well-being. Nobody can give endlessly without experiencing the negative side effects of his/her limitless zealousness.

 Far from idleness being the root of all evil, it is rather the only true good.

-  Soren Kierkegaard

I learned...that inspiration does not come like a bolt, nor is it kinetic, energetic striving, but it comes into us slowly and quietly and all the time, though we must regularly and every day give it a little chance to start flowing, prime it with a little solitude and idleness.

- Brenda Ueland

Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.
- John Lubbock

Efficacious action is good, but frantic and directionless enterprises as well as initiative for the sake of initiative are fruitless and destructive. It is a waste of energy. Better be constructively passive than to be gyrating in all directions without aim and be frenziedly industrious.

In our materialistic society which is oriented towards wealth and profit, indolence is looked upon unfavorably and the church with its centuries of moral oppression based on terror has well contributed to the way it is perceived. Religion, conformists and workaholics say it is a serious sin to be "unoccupied" as they consider this state of grace to be a waste of precious time and the work of the devil. In one word, those who aren't constently slaving are evildoers or/and losers. Well, I refuse to listen to them or feel guilty for my lascivious procrastinating as I believe that each of us needs to let his/her mind wander freely through the lush fields of inertia in order for our brain to breathe fresh air and our spirit to fly high so as to reach contemplative elevation and be one with the Universe.

What is this life, if full of care,

We have no time to stand and stare,

No time to stand beneath the boughs

And stare as long as sheep or cows.

No time to see, when woods we pass,

Where squirrels hide their nuts in grass.

No time to see, in broad daylight,

Streams full of stars, like skies at night.

No time to turn at Beauty's glance,

And watch her feet, how they can dance.

No time to wait till her mouth can

enrich that smile her eyes began.

A poor life this if, full of care

We have no time to stand and stare.

- "Leisure" by W.H. Davies

Life does not agree with philosophy: there is no happiness that is not idleness, and only what is useless is pleasurable.

- Anton Chekhov

It is so revitalising to break away from the mad routine by allowing ourselves to put our feet up every now and then, and so gratifying to simply exist and enjoy the present instant without constantly projecting ourselves in the intangible future. Leisurely laziness is pure bliss and a free luxury. This happiness is available immediately and "requires no work to earn, no mastery to attain, no wealth to purchase, no distance to travel" (quote by Rev. Samuel A. Trumbore), no goal to reach, no effort to furnish or final product to deliver. One is only required to delight in nothing in particular and take pleasure in what is happening now. An intoxicating sensation!

In fact, it is a form of meditation. The act of creating an inner void and resting our body and soul fuels our creativity as true inspiration comes during periods of idleness. So, if ever you are feeling drained and your idea bank is empty, don't panick. A vacation or timeout is definitely the answer to your problems...

So on that note, I want to inform you that this is exactly what I'm going to do next week. Six months without holidays has had its toll on me and I cannot continue speeding forward like a steam train that is out of control or else I'll go bananas. Hence, I am taking a short break (not from surfing the web, though - I am too addicted to visiting your lovely blogs LOL) and, after a brief blogging intermission, I will be back on the 23rd of May. 

In the meanwhile, I'll leave you with a recipe which illustrates this article perfectly. Those "Shortcut Cinnamon & Tahinomelo Smørhorns" are fast to prepare and require minumum effort to put together. Compared to the traditional Norwegian yeast-based butterhorns, this cinnamony treat is dedicated to faineant bakers who want to whip up something mighty scrumptious without having to spend hours in the kitchen or sacrificing taste for simplicity.

With its Mediterranean twist, this moist and tender scone/biscuit-like pastry is quite addictive and I can assure you that your smørhorns will disappear as rapidly as they arrived on the table. Enjoy!

Shortcut Cinnamon & Tahinomelo Smørhorns

Recipe freely adpated from Epicurious.

Makes 8 butterhorns.

Ingredients For The "Quick Dough":
1 1/4 Cups (160g) All-purpose flour

1Tbs Castor sugar
2 Tsps Baking powder
1/3 Tsp Sea salt
2 Tbs (30g) Cold unsalted butter
1 Large egg  (63g)

3 Tbs Milk (plus more to brush the dough and smørhorns)

Ingredients For The "Filling":

2 Tbs Light brown sugar
1 1/2 Tsp Ground cinnamon

8 Tsps Tahinomelo (see recipe here)

Ingredients For The "Drizzle":
3 1/2 Tbs Powdered sugar
1 Tsp Water

Method For The "Quick Dough":

1. Preheat the oven to 180° C (350° F) and line a baking sheet with parchment or a silicone baking liner.

2. In a large bowl, stir together the flour, sugar, baking powder and salt.

3. Add the butter and cut it into small pieces, then with your fingertips or a pastry blender, blend into flour mixture until mixture resembles coarse meal.

4. In a small bowl, whisk together the egg and 3 tablespoons of the milk and add to flour mixture, stirring until just combined (add more milk if needed - see remark).

5. Transfer dough to a lightly floured surface and gently knead, 3 or 4 times.

Method For The "Filling, Assembling & Baking":

6. In another small bowl, stir together 2 tablespoons of castor sugar with the cinnamon.

7. On a lightly floured surface, roll the dough into a 26-27cm (10-11 inch) circle.

8. Brush the dough with some milk, then sprinkle evenly with the cinnamon sugar.

9. Using a sharp knife or pizza cutter, slice the round into 8 wedges.

10. Place 1 tsp tahinomelo along the base of the triangles.

11. Starting at the wide, outer edge of one of the wedges, roll the dough towards the inside, pointed edge, forming a crescent shaped roll.

12. Transfer to the lined baking sheet and repeat with the remaining dough.

13. Brush the rolls with milk (or egg wash) and bake the butterhorns in the middle of the oven until pale golden and cooked through, about 18 minutes.

14. Meanwhile, in a small bowl, stir together the powdered sugar and water until smooth.

15. Drizzle over the warm butterhorns and let cool on a rack.

Remarks:

At point 4, add a little more milk if needed. I used 5 tablespoons.

The butterhorns are better eaten the same day.

Serving suggestions:
Serve for brunch or teatime with a cup of coffee or tea.

Smørhorns Express A La Cannelle Et Au Tahinomelo

Recette largement adaptée d'Epicurious.

Pour 8 smørhorns.

Ingrédients Pour La "Pâte Rapide": 
160g de Farine
1 CS de Sucre cristallisé
2 CC de Poudre à lever
1/3 CC de Sel de mer fin 
30g de Beurre non-salé, froid
1 Gros oeuf (63g)
3 CS de Lait (et plus pour badigeonner la pâte et dorer les smørhorns)
Ingrédients Pour La "Garniture":
2 CS de Cassonade
1 1/2 CC de Cannelle en poudre
8 CC de Tahinomelo (voir la recette ici)
Ingrédients Pour Le "Glaçage":
3 1/2 CS de Sucre en poudre
1 CC d'Eau

Méthode Pour La "Pâte Rapide":
1. Préchauffer le four à 180 ° C et recouvrir une plaque à pâtisserie avec du papier sulfurisé ou un silpat.
2. Dans un grand bol, mélanger ensemble la farine, le sucre, la poudre à pâte et le sel.
3. Ajouter le beurre et le couper en petits morceaux, puis travailler la farine et le beurre entre le bout des doigts afin d'obtenir un mélange sablé.
4. Dans un petit bol, fouetter ensemble l'œuf avec 3 CS de lait et ajouter au mélange farine/beurre. Incorporer rapidement le liquide (si c'est trop sec, ajouter un peu plus de lait - voir remarques) afin qu'une boule de pâte se forme.
5. Transférer la pâte sur une surface légèrement farinée et pétrir délicatement, 3 ou 4 fois.

Méthode Pour Le "L'assemblage Et La Cuisson Des Smørhorns":
6. Dans un autre petit bol, mélanger ensemble 2 cuillères à soupe de sucre semoule avec la cannelle.
7. Sur une surface légèrement farinée, abaisser la pâte en un rond de 26-27cm de diamètre.
8. Badigeonner la pâte avec un peu de lait, puis saupoudrer avec le sucre à la cannelle.
9. A l'aide d'un couteau bien aiguisé ou d'une roulette à pizza, découper la pâte en 8 parts (triangles) égales.
10. Placez 1 CC de tahinomelo à la base de chaque triangle.
11. Prendre un triangle de pâte, étirer légèrement la base du triangle puis rouler sans trop serrer la pâte afin d'obtenir le croissant.
12. Faire de même avec les autres triangles de pâte et ranger les croissants sur la plaque à pâtisserie.
13. Badigeonner les rouleaux avec du lait (ou un oeuf battu) et les faire cuire au centre du four pendant environ 18 minutes ou jusqu'à ce qu'ils soient cuits et dorés.
14. Pendant ce temps, dans un petit bol, mélanger ensemble le sucre en poudre avec l'eau.
15. Napper chaque croissant avec le glaçage et laisser refroidir sur une grille.

Remarques:
Au point 4, ajouter un peu de lait si nécessaire. J'ai utilisé 5 cuillères à soupe.
Les smørhorns sont mielleur consommés le jour même.

Idées de présentation:
Servir pour le brunch ou le goûter et accompagner d'une tasse de café ou de thé.

EPLEPAI, A NORWEGIAN APPLE CAKE - GÂTEAU NORVÉGIEN AUX POMMES

As much as I love my blog, adore my followers and  appreciate communicating my enthusiasm for all things culinary with the world, I have to admit that it is always very difficult to get back on track after having been on holiday and away from my virtual "baby" (yes, that's how I call it). Blogging offers a great deal of fun, but is also a full-time "job" if you are a dedicated and serious perfectionist like me.

There are some moments when I wish I would be less enslaved to Rosa's Yummy Yums, feel less under pressure and less "obligated" to make my faithful readership happy by offering regular updates on a weekly basis. Stress is negative and can really be destructive as it tends to kill the enjoyment this divertissement is supposed to bring and transforms it into a chore and a heavy responsability. It is exactly what you want to avoid and it is then that you have to unplug yourself before you wreck yourself and hate your hobby. In that case, a break is highly recommended

Having gone through a rough and emotionally draining phase lately, I had to interrupt my rat race routine with a lovely staycation. During two blissful weeks, I enjoyed relaxing my body, intellect and soul. Finally, I could breathe, sleep, stop looking at the clock, be as silly and snail-like as I wanted, yet I somehow missed putting my thoughts down on paper and sharing my vision of things as well as my latest gastronomical discoveries with you (addiction it is called - LOL).

On the one hand it might be an energy-consumming activity to feed such a site, but on the other hand, the pleasure and joy it gives to the person behind the keyboard is immeasurable and compensates for the endless exhausting and strainful photography sessions as well as every unnerving hour spent wracking my brains in order to find clever words, original ideas and dishes of interest that I can display here.

The positive news is that eventhough my batteries have not been entirely reloaded during the course of this small interlude, I am nonetheless back on the saddle once more and ready to kick some ass again! Hopefully you have savored that momentarily calm period during my absence. Aaahhh, what a relief! Finally free of my writing deliriums, photographic experiments, cunning points of view and my sinful as well as everlastingly tempting food.

Well, as I didn't want to leave you totally unoccupied while I was not visibly present (don't worry, just like a stalker or undercover agent, I followed each of your tweets, post and facebook movements as I'm an online junkie - LOL), two of my wonderful colleague bloggers (Tanvi and Peter) entertained you thanks to their delightful guest posts delivered with much warmth, charm, verve and talent.

But let me tell you, despite the fact that you might have the impression I have spent my vacation doing absolutely nothing and being lazy like a maggot, in no way have I been procrastinating or innactive. All on the contrary. I didn't publish any recent articles, that's true, but nevertheless, in my corner, I was calmly preparing my return and future features just like a tactician getting ready for war.

Apart from taking loads of fall pictures and doing lots of thinking as well as some reasearching, I worked on my new design, hence I have the immense pleasure of introducing you guys to Rosa's Yummy Yums' elegant, distinguished, fresh and chic layout (tweeting, facebooking, stumbling, etc... enabled, how class is that?). My blog really needed a facelift as it was starting to look quite outdated, aged and crusty, so I hope you'll appreciate this makeover (there's still more to do, but let's take one step at a time, shall we)...

Today, I have decided to come back with an Autumn/Winter Norwegian apple delicacy that fits perfectly the season: "Eplepai". The name translates into "Apple Pie" in English, yet this speciality is rather a soft wettish cake than a shortcrust pastry-based dessert. 

This Scandinavian goodie is ridiculously simple and fast to put together, nonetheless it is far from being characterless, boring or bland gustatively speaking. The warm spices pair admirably with the sweet tartness of the fruits and the toasted almonds add a gorgeously nutty note to the whole. A luscious and morish treat that is sticky, extra moist, super smooth in texture, mighty gratifying and somehow reminds me of pudding. Heavenly!

I have freely adapted the recipe from Beatrice Ojakangas' marvelous and highly recommended bestseller "The Great Scandinavian Baking Book". I operated a few small changes to it as I believed it could be slightly improved (not that it really needed any enhancement, though). My version uses ground cardamom, vanilla extract and roasted almond sticks. An addition which doesn't alter the über-nordisk and preciously old-fashioned flavors of that succulent torte.

~ Norwegian Apple Cake ~
Recipe adapted from Beatrice Ojakangas' "The Great Scandinavian Baking Book".

Ingredients:
1 Egg (63g)

2 Tbs Milk

3/4 Cup (158g) Castor sugar

1 Tsp Pure vanilla extract

1 Tsp Baking powder
1/3 Tsp Fine sea salt

1 Tsp Ground cinnamon

1/3 Tsp Ground cardamom

1 Cup + 2 Tbs (158g) All-purpose flour

1/2 Chopped almonds/or almond sticks (50g), toasted

3 Medium-sized tart apples

Directions:

1. Preheat the oven to 180° C (350° F), line a 18cm (7-inch) springform cake pan with baking paper and then butter it.

2. Peal, core, and dice the apples.

3. Stir all the ingredients together (the mixture will be similar to that of muffins).

4. Spread into the pan.

5. Bake for 50-60 minutes, or until browned and a toothpick inserted in the center comes out clean.

6. After 1 minutes, run delicately a knife along the side of cake to loosen, then remove from the side of springform pan.
7. Place a cooling rack upside down over the cake. Turn rack and cake over. Remove the bottom as well as the baking paper of the springform pan. Place back on the rack.
8. Cool completely before serving.

Comments:

I used Belle de Boskoop apples (my favorite eating and baking apple) for this cake, but Bramley, Reine Des Reinettes, Braeburn, Granny Smith, Gravenstein apples, etc... are also ok.

Serving suggestions:

Cut into wedges and serve with either sweetened whipped cream, sweetened thick yogurt or ice cream.

~~~~~~~~~~~~~~~~~~~~~

~ Gâteau Norvégien Aux Pommes ~

Recette adaptée du livre "The Great Scandinavian Baking Book" de Béatrice Ojakangas.

Ingrédients:
1 Oeuf (63g)
2 CS de Lait
158g de Sucre cristallisé
1 CC d'Extrait de vanille pure
1 CC de Poudre à lever/pâte
1/3 de CC de Sel de mer fin
1 CC de Cannelle en poudre
1/3 CC de Cardamome en poudre
158g de Farine
50g d'Amandes hachées, torréfiées
3 Pommes (moyennes) acidulées

Méthode:
1. Préchauffer le four à 180 ° C (350 ° F), recouvrir le fond d'un moule à charnière de 18cm avec du papier sulfurisé et le beurrer.
2. Peler les pommes, les nettoyer et les couper en dés.



3. Mélanger tous les ingrédients ensemble (le mélange sera épais, mais tout de même légèrement coulant, comme une pâte à muffin).
4. Étaler la pâte dans le moule.

5. Cuire au four pendant 50-60 minutes ou jusqu'à ce que le cake soit doré et qu'un cure-dent inséré au centre en ressorte propre.

6. Dix minutes après avoir sorti le cake du four, passer un couteau le long des côtés du gâteau, puis déserrer et retirer le moule à charnière.
7. Enlever le fond du moule ainsi que le papier sulfurisé.
8. Laisser refroidir complètement avant de servir.

Commentaires:
J'ai utilisé des pommes Boskoop (mes pommes à manger et à cuire préférées) pour ce gâteau, mais les pommes reine des reinettes, braeburn, granny smith, gravenstein, etc .. feront également l'affaire.

Idées de présentation:
Couper en tranches et servir soit avec la crème chantilly, du yaourt grecque sucré ou de la glace.

NORWEGIAN MOUNTAIN BREAD - PAIN RUSTIQUE NORVÉGIEN

I like to think of myself as an adventurous and daring cook/baker. Of course, there are times when life is chaotic and I just simply don't feel like staying in the kitchen for hours. It is when one feels lazy and tired that certain simple and unpretentious recipes come in handy...

Last Saturday I really had no desire to spend more than 2 hours baking bread. It was a sunny and warm day, and there was no way I was going to stay in the apartment considering the fact that the weather prognoses for Sunday were dreadfully awful.

So, as I am in a very Scandinavian- (music, culture & films) and healthy-oriented period at the moment it is not surprising that my attention was captured by Nigella Lawson's "Norwegian Mountain Bread" recipe while I was surfing on expat Siri's blog ("The Transplanted Baker").

I dare you to find a more uncomplicated and rapid bread recipe! There is absolutely no kneading, rising or shaping involved (the loaf rises in the oven). The only thing you have to do is weigh and mix all the ingredients together, pour the dough into the baking pan, put it in the oven and then keep an eye on the clock and the thermostat knob. Magic, no?

For such an inelaborate and rustic bread the result was remarkable. It was very flavorful, aromatic, pleasantly moist, wonderfully seedy, interestingly dense/compact, slightly sweet and so enjoyable. It somehow reminded me of Valais Rye Bread (Walliser Roggenbrot), German Pumpernickel, Swedish Rägbröd or Danish Ruggbrød, only without the sourness (since it is not made with sourdough).

This excellent "Norwegian Mountain Bread" is perfect when served with cheese, smoked salmon, Gravlax or cured meats such as Pastrami or corned beef. I'm sure you'll be delighted by this bread's unique aroma and texture.

This bread is getting yeastspotted by Susan’s Yeastspotting!

~ Norwegian Mountain Bread ~
Recipe adapted from Nigella Lawson's "How To Be a Domestic Goddess".

Makes one medium-sized loaf.

Ingredients:
1 Cup plus 2 Tbs (250ml) Milk or buttermilk, lukewarm
1 Cup plus 2 Tbs (250ml) Water, lukewarm
2 Cups (255g) Whole-wheat flour
1/2 Cup (64g) Rye flour
2 1/4 Tsp (1/4 oz./7 g) Active dry yeast
1/4 Cup (50g) Rolled oats (not instant)
1 1/2 Tsp Fine sea salt
1 Tbs Light brown sugar
8 Tbs Blend of any of the following (preferably all)
- Wheat germ
- Sunflower seeds
- Flaxseeds (linseeds)
- Pumpkin seeds
- Wheatbran

Method:
1. Mix the milk, water and yeast together in a measuring jug and let rest for about 10 minutes. Combine all the other ingredients in a large bowl.
2. Pour the liquid into the dry ingredients, stirring all the while to make a sticky mixture. Then beat for about 2-3 minutes.
3. Butter your loaf pan well, pour the dough into the pan, sprinkle a few extra seeds and oats over the surface of the bread, and place in a cold oven (middle).

4. Turn the on oven to 100° C (225° F). After 30 minutes, turn it up to 175° C (325° F) for one hour (see remarks).
5. When the loaf begins to get nice and brown, take it out of the oven, run a butter knife along the sides of your pan and let rest for 5 minutes, then carefully remove the bread from the pan.
6. Allow the bread to cool thoroughly on a rack in order to prevent the insides from getting gummy.

Remarks:
As I had no wheatbran or wheat germ, I used 3 tbs sunflower seeds, 3 tbs flaxseeds and et 2 tbs pumpkin seeds.
Nigella recommends poking the bread with a cake tester or fine skewer to make sure it's done, ie: the skewer will come out clean. You may wish to return the loaf to the oven for an extra 10-15 minutes if you judge that it hasn't baked enough (that's what I did).

Serving suggestions:
Slice thinly and serve with cheese, dry, cured or cold cooked meat, smoked salmon, Gravlax or smoked herring/mackerel.

~~~~~~~~~~~~~~~~~~~~~~

~ Pain Rustique Norvégien ~

Recette adaptée de "How To Be a Domestic Goddess" par Nigella Lawson.

Pour un pain moyen.

Ingrédients:
250ml de Lait ou de babeurre, tiède
250ml d'Eau, tiède
255g de Farine complète
64g de Farine de seigle
2 1/4 CC (7g) de Levure sèche
50g de Flocons d'avoine
1 1/2 CC de Sel de mer fin
1 CS de Sucre brun clair
8 CS d'un mélange des ingrédients suivants (tous)
- Germes de blé
- Graines de tournesol
- Graines de lin
- Graines de courge
- Son de blé

Méthode:
1. Dans un récipient, mélanger ensemble le lait, l'eau et la levure et laisser de côté pendant 10 minutes. Dans un grand bol, mélanger ensemble tous les ingrédients restants.
2. Verser le liquide dans les ingrédients secs tout en mélangeant bien afin d'obtenir une pâte collante, puis la battre pendant 2-3 minutes.
3. Beurrer un moule rectangulaire de taille moyenne et verser la pâte dedans. Saupoudrer avec des flocons d'avoine et des graines et placer dans le four froid (milieu).

4. Régler le four à 100° C. Après 30 minutes, augmenter la température à 175° C et continuer à cuire le pain pendant 1 heure (voir remarques).
5. Quand le pain commence à devenir brun et qu'il a une belle croûte, le sortir du four et le dégager des bords du moule avec un couteau. Puis, après 5 minutes le sortir du moule et le poser sur une grille.
6. Faire refroidir le pain complètement avant de le consommer (afin d'éviter que l'intérieur soit "gommeux").

Remarques:
J'ai utilisé 3 CS de graines de tournesol, 3 CS de graines de lin et 2 CS de graines de courge car je n'avait pas de son de blé ou de germes de blé.
Nigella recommande de tester le pain avec la pointe d'un couteau afin d'être bien sûr que le pain soit cuit (dans ce cas la lame en ressort propre). Il vous faudra alors peut-être remettre le pain dans le fourra pendant 10-15 minutes (si vous jugez que le pain est pas assez cuit - ce que j'ai fait).

Idées de présentation:
Couper en tranches très fines et servir avec du fromage, de la viande séchée, de la charcuterie ou du roastbeef froid, du saumon fumé, du Gravlax ou du maquereau/harreng fumé.