After dropping Kara off at school yesterday, I prepped a batch of my go-to pizza dough. When lunch rolled around, I pitted some black olives, chopped mushrooms, salami and an adaptation of Vegan Richa's mozzarella recipe. I think I'll do it again.
Wednesday, January 28, 2015
Friday, January 16, 2015
Homemade crackers
I've been adapting my go-to pie crust recipe to make crackers instead. They're a hit around here! Recipe to follow.
Recipe for homemade crackers
225g whole wheat flour
½ tsp. salt
115g cold fat (I used ~100g of bacon fat and the rest was vegan margarine for this batch)
ice water to moisten dough
salt in salt shaker
Mix the flour and salt together. Add fat to the flour mixture and, using fingertips, rub in fat, taking care not to melt the fat. Add ice water until the dough comes together. Wrap the dough in plastic wrap and chill for at least ½ hour.
When dough has firmed up, preheat oven to 400°C, lightly flour a rolling pin and a Silpat or piece of parchment on your working surface. Roll the dough out thinly on the Silpat/parchment, adding flour as necessary to prevent sticking. Using a pizza cutter, cut the dough into cracker-sized pieces. Shake a modest amount of salt onto the unbaked crackers. Transfer the Silpat/parchment with the cut dough onto a baking sheet. Bake in preheated oven until the crackers are browned. Cool baking sheet on wire rack.
Makes 2 small batches.
I've been adapting my go-to pie crust recipe to make crackers instead. They're a hit around here! Recipe to follow.
Recipe for homemade crackers
225g whole wheat flour
½ tsp. salt
115g cold fat (I used ~100g of bacon fat and the rest was vegan margarine for this batch)
ice water to moisten dough
salt in salt shaker
Mix the flour and salt together. Add fat to the flour mixture and, using fingertips, rub in fat, taking care not to melt the fat. Add ice water until the dough comes together. Wrap the dough in plastic wrap and chill for at least ½ hour.
When dough has firmed up, preheat oven to 400°C, lightly flour a rolling pin and a Silpat or piece of parchment on your working surface. Roll the dough out thinly on the Silpat/parchment, adding flour as necessary to prevent sticking. Using a pizza cutter, cut the dough into cracker-sized pieces. Shake a modest amount of salt onto the unbaked crackers. Transfer the Silpat/parchment with the cut dough onto a baking sheet. Bake in preheated oven until the crackers are browned. Cool baking sheet on wire rack.
Makes 2 small batches.
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