January 27, 2014
Well hello there.. long time no see. It's only been about four months since my last post. Terrible. However I never doubted in my mind that I would be back here eventually, sharing new recipes that I love. In fact I have come across many recipes lately that I want to share, but I've been terrible at taking photos, which left me not blogging for so long.
So four months since the chocolate shortbread. Lots has happened - I moved house, still renovating two houses, I finished uni, then there was Christmas and New Year, and yesterday Australia Day. Life has been so fast-paced lately, and it has left me wanting to take a break and slow down. I've set myself a goal for 2014, to finish things and not procrastinate. I miss the days of having nothing to do. Every time I sit down to relax I can't switch my mind off, I just think of all the things I need to do. Isn't it funny that a few big life changes can make you miss routine? I used to be bored of routine life, now it's all I want.
So in the midst of all the changes there has been the need for two changes in my eating habits - budgeting and eating more whole foods. I'm pretty good at the second one, but budgeting has never been for me. When it comes to food, if I love it, I'm happy to pay for it. Not now though. So to start my journey of cost cutting I have made my own crackers. It's a small simple grocery item that can be stupidly priced sometimes. Not these guys, cheap to make, thin, crispy and delicious!
Now I planned to use semolina flour with plain flour, but found out some nice little critters had gone and contaminated my bag of flour, so it's just plain, but feel free to mix it up with semolina or whole wheat flour. Also, feel free to cut these into shapes, I just like the rustic look of them being long and broken.
PS. On another note, does anyone know how to get birds away from fruit trees? I have this amazing fig tree but birds are getting to the figs before me!
OLIVE OIL CRACKERS WITH ROSEMARY & SEA SALT
Recipe adapted from 101 Cookbooks
1 1/2 cups of plain flour (or mix of flours)
1 teaspoon fine sea salt
3 tablespoons olive oil
1/2 cup warm water
1 tablespoon dried rosemary
1 tablespoon sesame seeds
Sea salt flakes
In a large bowl add the flour, salt, rosemary and sesame seeds, and mix well. Make a well in the centre and add the oil and most of the water. Start bringing them together with your hards (or a spoon) and when it comes together start kneading. Add the rest of the water a bit at a time (you might not need it all, or you might need more flour), then keep kneading for a couple of minutes until you have a nice smooth ball of dough. Cut the ball into 8, then roll them into small balls using a little olive oil, then place on a plate, cover with plastic wrap and set aside for 30 minutes to rest.
Preheat your oven to 200C. Line two trays with baking paper.
One at a time flatten the balls of dough and pass through a pasta machine until it's around 2mm thick (setting 5 for me). Take the long strips and place on the tray. Continue with another 3 balls. If you don't have a pasta machine then use a rolling pin and slowly stretch out the dough with your hands (it's quite elastic).
When four strips are on the tray, prick them with a fork all over - this will stop them bubbling. Sprinkle with a little sea salt flakes, then place in the oven for 15 minutes or until golden. Place them aside to cool and continue with the other dough.
Makes 8 long pieces (roughly 30cm).