eat in my kitchen x The Bread Exchange – Roast Apricots on Turmeric Bread
by eat in my kitchen
Sandwich Wednesday news! After 7 months of baking my own bread or visiting one of my trusted bakeries, there will be a new monthly sandwich feature on the blog, eat in my kitchen x The Bread Exchange.
The Bread Exchange is a trading project started by Malin Elmlid in 2008, she is a master when it comes to baking the perfect sourdough bread. Together we will share our creations on eat in my kitchen, every month she will deliver a loaf of bread to my kitchen and I will turn it into a new sandwich idea. This will be exciting as Malin likes to use the exotic ingredients she gets through trading; turmeric from Iran, vanilla from Madagascar, salt from Israel, charcoal, matcha, the list is long and inspiring!
You can’t buy Malin’s bread, you can only trade for it and that makes it all the more special. You can offer culinary products, a dinner, invite her to a special place, teach her one of your skills or share a talent. Anything of personal value might inspire her and become your trade. The Bread Exchange has been going on all over the world, wherever Malin goes, her sourdough travels with her. More than 1400 loaves of bread have been traded and thankfully enjoyed in Berlin (where she lives), in Sweden (where she’s from), the Netherlands, Afghanistan, Sinai, Morocco, Greece, USA and Belgium.
Last winter Malin asked me if I would like to test cook a couple of the recipes for her first cookbook which will be published this autumn. I cooked, baked and savored, they were all delicious and worked out perfectly – it will be so exciting to have the final The Bread Exchange book in my hands!
Now it’s time to talk about sandwiches! Malin suggested starting off with her Moonraker Sourdough, a turmeric and honey bread which she created a couple years ago. It’s originally made with dried apricots but she left them out this time. This glowing yellow loaf of bread with a strong spice aroma is inspired by the colour palette of the famous 70’s Bond movie which gave it its name. Look at the colour and texture of this beautiful bread, imagine turmeric and the best sourdough bread you’ve ever eaten and you will have an idea of what I had on my kitchen table! As most of you won’t be able to find a turmeric bread I will involve the flavours that Malin uses in her bread creations for my sandwiches, so you just have to get (or bake) the best sourdough bread you can find in town and then you can start!
Here’s our first eat in my kitchen x The Bread Exchange sandwich creation, fresh apricots roasted with thyme, cardamom and turmeric in honey olive oil together with maple syrup and cardamom crème fraîche on thick slices of turmeric sourdough bread! This sandwich is wonderfully aromatic, juicy and fruity, the spices are present but not overpowering. If you don’t have a loaf of bread at hand you could also pack the roast fruits on vanilla ice, this is just as good!
My next sandwich cooperation with Malin will be in August, I don’t know what she’ll bring to my kitchen but I can’t wait to enjoy another one of her creations!
Roast Cardamom Apricots on Turmeric Bread
For 4 open sandwiches you need
sourdough bread, 1 loaf, cut into thick slices
fresh apricots, cut in half, 6
honey 1 tablespoon
olive oil 1 tablespoon
turmeric 1/4 teaspoon
cardamom 1/4 teaspoon
thyme 10 small sprigs
coarse sea salt
For the spread
crème fraîche or cream cheese 150g / 5.5 ounces
maple syrup 1 teaspoon
a pinch of cardamom
a pinch of salt
Set the oven to 230°C / 450°F.
Warm up the honey in a sauce pan and whisk in the olive oil, turmeric and cardamom. Coat the apricots with the honey olive oil, sprinkle with sea salt and spread on a baking dish (cut side up). Lay the thyme on top and roast in the oven for 8 minutes, turn the fruits around and bake for another 2 minutes.
Whisk the ingredients for the spread till creamy, season to taste and spread on the slices of bread. Put 3 apricot halves on each slice, gently as they are soft. Sprinkle with a couple roast thyme sprigs.