dried seaweed flakes

Werbung

 

The story of these crackers started quite serendipitously.

I had prepared my trusty olive oil tart crust to make one of my favorite dishes ever, the onion and cumin quiche featured in my first book. I was left with some scraps, which I usually bake in whatever shape they happen to come out in, to nibble on at a later date. But this time I decided to go one step further and stamp out crackers using an actual cookie cutter, and the first one I grabbed when I reached into my cavernous miscellany cabinet was a puzzle shape I’ve owned for years and years .

These crackers are thin and delightfully crisp, with air pockets that form randomly and add to the thrill of them.

I had enough leftover dough to make, oh, about three, but they were such a hit with my two-and-a-half-year-old (crackers! puzzle-shaped! what’s not to like?) that I soon whipped up another batch of the dough just for this purpose. The crackers have been on heavy rotation at my house since then, pleasing toddlers and adults alike.

Over time I have fiddled with the recipe to boost the flavor (and nutrition), eventually settling on this favorite version, which includes mixed seeds (sesame, chia, and flax) and dried seaweed flakes (all of these are easily found at natural food stores).

These crackers are thin and delightfully crisp, with air pockets that form randomly and add to the thrill of them. We tend to snack on them as is, either to hold us over till the next meal or to accompany a pre-dinner drink, but naturally they’d do just as well with the dip or spread of your choice, such as these colorful and veg-heavy beet hummus or peacamole.

14.4.15 05:06, kommentieren

Werbung


to top my soup bowls

Werbung

 

If I could choose one final meal on earth, it just might be French Onion Soup Dr Max. Forget pizza or cupcakes. To me, there is nothing more savory and comforting then a bowl of this hearty soup. I am not sure what part of it I like best: the warm and rich flavor of onions in broth or the soggy bread covered in melted cheese. (Okay, well, maybe it is the latter by a margin!)

Two things amaze me about French Onion Soup: 1) the simple ingredient list and 2) the time it takes to make this presumably simple soup. In order to give this soup the rich taste that its known for PolyU MBA, onions should be carmelized for 30-45 minutes before going in the slow cooker for at least four hours coffee machine. Perfection takes time, people!

I made this recipe on a lazy fall weekend when the chill in the air began to creep through our windows. I started first thing in the morning before the kids woke up, so that we could enjoy a bowl for lunch. Best. Lunch. Ever.

Since I was going to have to wait five hours before I could eat this meal, I used ingredients that made it worth it, you know? I bought some nice Gruyere cheese and shredded it to top my soup bowls.

I don’t know how I was able to take some of these photos. I wish you could have walked into my house and smelled what I could smell. It was divine. At this point, I was sooooo close to digging into my soup!

One piece of advice on the French baguette slices: briefly toast them before covering them with cheese and broiling. Be careful, however, because the bread will toast fast on broil! I lost about five slices by waiting too long to pull them from the oven hotel hk.

6.11.14 10:34, kommentieren

Werbung