Friday, September 28, 2012
I never heard of wheat thins before until I've found this homemade version on smitten kitchen, hence it definitely made me curious about how it tastes ! With a failure of finding the cracker from supermarkets, I then had no better choice than making it myself..and this is one of the best wheat crackers I've ever had!
The recipe could be found here. ( Note : I reduced sugar to a tablespoon and added 1/4 tsp garlic powder to the dough )
Monday, September 24, 2012
I've found some easy recipes, yet interesting that seem ideal for the weekend meals from the latsest issue of BBC Goodfood magazine..and one of them is this wonderful slow braised pork dish...it's unbelievably easy for making such a delicious meal !
The recipe is TBC.
Wednesday, September 19, 2012
I've made many kinds of cracker using different recipes to try and find my own preference..and finally, I've learned that when it's about cracker ,the basic is the best!!
The recipe :
3 ounces semolina
3 ounces all-purpose flour, plus more for dusting
1/2 teaspoon salt
3 ounces warm water
15 g olive oil plus more for brushing
1/2 tsp dried rosemary
Combine the semolina, flour, dried rosemary and the salt in a large bowl. Add the water and the oil and mix until a rough dough forms. Transfer to a work surface and knead for about 10 minutes, or until smooth and elastic. Cut the dough into 2 pieces and form each portion into a ball. Wrap each portion separately in plastic wrap and let rest for about half an hour.
Preheat the oven to 400ºF. On a lightly floured surface, roll out each portion of dough to an 11×14-inch, 1/32 to 1/16-inch thick rectangle. As you work, transfer the rectangles to parchment-lined baking trays. Lightly brush the rectangles with the extra oil . Bake for 14 to 16 minutes, or until golden brown. Transfer crackers to a rack and let cool to room temperature. Break into irregular pieces and enjoy.
Saturday, September 15, 2012
After 10 years of being an English man's wife, I just realized that I hadn't made this classic British dish for my husband even once! Anyway, better be late than never..so here it comes..:)
The recipe is from here.( probably not authentic but surely good enough! )