KETO CRACKERS WITH ROSEMARY AND PARMESAN

 

Ingredients

• 2 cups sunflower seed flour
• ¾ cup finely grated Parmesan
• 2 tablespoon chopped fresh rosemary
• ½ teaspoon garlic powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• 2 tablespoon melted butter
• Coarse sea sAlt

Instructions

• Preheat the oven to 300F.
• In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, baking powder and salt.
  
• Stir in the egg and butter until dough comes together.
  
• Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a ¼ to ⅛-inch thickness, as evenly as you can. Remove the parchment
  
• Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse sea salt. Transfer to a large baking sheet.
  
• Bake 40 to 45 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.
  
• Recipe makes about 40 crackers, depending on how thinly you roll the dough.

Homemade Boursin Cheese

This is a little pot of garlicy yum! It's easy to make and stores well covered in the fridge for  a week or two...if it lasts that long.

Ingredients

• 8 ounces cream cheese well softened
• ¼ cup salted butter well softened
• 3 to 5 cloves garlic minced or pressed
• 2 teaspoon Italian seasoning (or chopped fresh parsley)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon cracked black pepper
• ⅛ teaspoon Tabasco or other hot sauce

Instructions

• In a large bowl, beat the cream cheese and butter together until well combined and smooth.
  
• Beat in the garlic, Italian seasoning, salt, pepper, and hot sauce until well combined.
  
• Taste and adjust seasonings to your liking.

No-Knead Focaccia Bread

 No-Knead Focaccia Bread

This bread is incredibly easy to make. It just involves a bit of preparation in advance. the recipe says to make up the yeast starter and  mixture (steps 1 and 2) the night before, but it works just as well making it several hours (at least 4) in advance of when you wan the bread.

Ingredients

Yeast starter: 

¼ cup semolina 

½ tsp instant dry yeast 

80ml warm water

Bread Mix

3 cups plain flour (tipo 00 flour or high grade)

1 tsp sea salt 

320ml warm water 

2 tbsp extra virgin olive oil, plus extra to drizzle 

Topping

Sea salt 

and

¼ cup crispy fried shallots 

1 tsp chilli flakes (optional) 

or 

rosemary and thyme

olives 

or 

cherry tomatoes

 

Steps

1. To make the yeast starter, combine the ingredients in a small bowl. Cover and set aside for 1 hour or until thick and foamy.

2. Combine the flour and salt in a very large bowl. Make a well in the centre. Add the semolina mixture, 320ml water and 2 tablespoons of olive oil. Use a wooden spoon to stir to combine. Drizzle with a little extra oil. Cover and set aside overnight to rise. 

3. Use a spatula to slide under the dough reaching halfway and pull the dough up over itself. Repeat, turning the bowl 4 more times.  

4. Line a 20 x 30cm baking tray with baking paper. Drizzle over about a tablespoon of olive oil. Brush to cover the base. Scrape the dough gently into the prepared pan. Use lightly oiled fingers to press gently into the pan until it resists. Set aside for 1 hour, covered, gently pressing the dough to reach the corners of the pan every so often.  

5. Preheat oven to 230°C/450°F. 

6. Use oiled fingertips to press deep holes into the dough. Whisk together 1 tablespoon of oil and 1 tablespoon of water. Pour over the dough. Sprinkle with sea salt, crispy shallots and chilli flakes, if using. Bake for 15-20 mins or until the bread is golden and sounds hollow when you tap it.