Book group food is a conundrum, too little and readers are left dissatisfied, too much and it extends into dinner party territory. My book group’s journey through good reads and the accompanying food traces its nervous beginnings with a bowl … Continue reading
I’ve been on the hunt for a perfect coffee and walnut loaf cake for some considerable time. Most of the recipes I’ve come across are for round cake tins, involve extraneous ingredients and have tons of icing and sugar. What I … Continue reading
We Stacey’s granola. Do you get the message Remember the Promenade Guest Blogs while I took a little country break? I’m finally getting round to making the recipes my friends posted, a) it would have been rude not to, b) I am … Continue reading
Choices, choices, choices – it’s Bonfire Night and I’m not sure what to write about and how to illustrate my post. Do I chat about the origins of Bonfire Night with the story of Guy Fawkes and the Gunpowder plot putting … Continue reading
Morning all ! I’m back from my soujourn in Devon, but thought I’d relax a little while longer, besides there are meetings to go to, that W word to catch up on, so as I’m feeling all bluesy on my return … Continue reading
THE GLUTS are around the corner and I’m getting ready, busy amassing my arsenal of blog recipes to deal with The Courgette Glut. You notice the capitalisation – well that’s how it’s said – with appropriate emphasis. Every year I plant … Continue reading
There has been a flurry of recipes for making crackers and I’ve joined the Cracker Blogging Bandwaggon - or maybe it’s more of a Juggernaut. It all started a while ago, tempting images of freshly baked crackers would wink at me, the words accompanying them full of praise and comments on ease of baking. The Chef In Disguise’s post was the final temptation to try.
I opted for the seedy crackers, poppy and sesame, but of course I wasn’t satisfied with just that, I had to fiddle and add my own twist with one batch made with Carraway. I don’t use Carraway enough – a distinct flavour that I thought would lend itself to a cracker or three.
A word of warning – you need good upper body strength to make these. I read about cooks using a pasta making machine to roll the dough out thinly, I can now see why. The cracker dough is strong and stiff. Make a batch of these and you don’t need to go and do any upper body workouts at the gym.
The joy of making your own crackers isn’t restricted to a workout – you get to choose your ingredients, your flavourings, they are far less fatty and oily, you don’t have to worry about the salt or sugar content either. You take the decisions about what goes into them and what doesn’t. But of course you can make up for the lack of fats and olis in them by piling what ever you want on top of them
The verdict? The recipe came good – even the ones where I added Carraway. The mix of seeds in the dough gave them added texture and flavour. A definite winner. and perfect for dipping into a Baba Ghanouj, or a Beetroot dip (yes, I’m still in a Beety mood), a Humus, smoked fish pate, cheese, or maybe for scooping up a summer salsa.
I Heart Lavender and so do the bees. Lavender looks like an allotment version of dreaming spires to me. It gives me and the bees repeated and delightful scented moments. The grey-green foliage is fine and tender with the flowers ranging in tones from light-blue to deep-blue and purple-blue. I … Continue reading