Hello dear friends,
Today marks day seven of self isolation for me and I'll be honest with you, I don't hate it.
I'd like to share with you a dream of mine, one that I've had for a really long time, one that I thought was more of an "adult steph" dream. Do you guys feel like you're still a teenager too? I used to force myself to finish the crusts of my pizza until I realised that I was actually an adult and I didn't have to finish all the food on my plate if I didn't want to. I'd rather eat the middle of the pizza and leave the crust. Don't @ me, there's always someone around to eat the crusts so they don't go to waste AND I've already got curly hair so let's move right along please.
Anyway back to my dream, it's to have the knowledge and the tools to make those basic food items that we would normally buy from the shops. For example, a good sourdough loaf, pickles, tomato sauce, passata and of course crackers.
So let's talk crackers.
What you need to know
This is a base recipe which means you can get super creative with it, here's a couple of ideas.
- Add in some herbs, rosemary, thyme, chives, oregano, basil
- Add powdered flavourings after cooking. Think cheese, tomato, garlic, onion powder
One other thing to consider when cooking is thickness, if you're after a thin crispy cracker then make sure you roll the dough out really thin. I left mine a little thicker but that's just my preference.
What do you need?
1 1/2 cupsplain flour
1 tspsalt
1 tspsugar
Flakey salt
1.5 tblsolive oil
1/2 cupwater
1 tbls herb (optional)
Here's what to do
1. Pre-heat oven to 200*C
2. Mix flour, salt, sugar and herbs if you're using them well in a bowl. This takes longer than you think so make sure you mix for a solid couple of minutes here.
3. Pour in water and mix to combine, it should start to form a dough
4. Push dough together and form into a flat-ish rectangle
5. LIGHTLY flour bench and roll out your dough until 1/2cm thick depending on preference
*If you don't have a rolling pin, a wine bottle works just as well
6. Trim the edges and cut into squares
7. Brush lightly with water and sprinkle flakey salt all over
8. Stab each cracker twice with a fork to stop them puffing up while cooking
9. Bake for 12-15mins or until golden, they burn easily so keep an eye on them
10. Let cool slightly and enjoy!
I was pleasantly surprised with these crackers, they kind of remind me of saladas for those Aussies who know what I'm talking about. I'm going to continue to play with this recipe and see what reducing the heat and cooking them for longer will do. I also have a dehydrator so I might give them a whirl in that too.
As always if you make these crackers, don't forget to take a pic and tag me on insta @grumbleandquench.
Keep an eye out this week for new recipes including some based on ingredients that you have sent me!
Happy eating,
S
Comments