cracker

Cashew Cream Cheese

February 25, 2012 7 Comments

I love cooking & baking the vegan way. I love the challenge to veganize a cake a recipe. I love tasting delicate vegan meals. I’m vegetarian but at the moment I can’t change my diet to vegan because I love cheese… not all of them and I can’t say I’m a cheese expert but I know I would miss my cheese if I became vegan.
There are always alternatives for cheese in the vegan diet. Like this cashew cream cheese. I’ve made sweet cashew cream before that was excellent so I thought I would give it a try and make savory cashew cream too. Serve it with toasted bread, crackers or vegetables it is a wonderful snack for anytime.
Recipe is adapted from Maria.

Cashew Cream Cheese

Ingredients (serves 4)

– 250 g cashew, soaked for a minimum of 4 hours or over-night, then drained
– 100 ml rice milk (you can substitute with oat-, almond- or soy milk)
– grated zest of 1 lemon
– juice of 1/2 lemon
– 1 teaspoon cumin, toasted for 4-5 minutes in a non-stick pan
– 1-2 teaspoon salt
– pepper

Method

Place all the ingredients in a food processor and blend on high until smooth and creamy. Season it to your taste. Serve with crackers, vegetables or toasted bread.

Basil, Walnut and Pecorino Spelt Crackers

September 6, 2011 7 Comments

I think I can say that home made cookies and home made crackers are the best. What do you think? Most of the time I bake sweet cookies but once in a while I crave after something salty, something savoury… like these crackers. 
I was curious where the crackers come from so I searched the internet and I found this: “Crackers are said to have been invented in 1792 when John Pearson of Newburyport, Massachusetts, USA made a pilot-like bread product from just flour and water that he called Pearson’s Pilot Bread. An immediate success with sailors because of its shelf life, it also became known as hardtack or sea biscuit. This was the first cracker bakery in the United States, and produced crackers for more than a century.

The real revolutionary moment in the life of the cracker came in 1801 when another Massachusetts baker, Josiah Bent, burned a batch of biscuits in his brick oven. The crackling noise that emanated from the singed biscuits inspired the name – crackers – and a bit of ingenuity, as Bent set out to convince the world of the product’s snack food potential. By 1810, his Boston-area business was booming, and, in later years, Bent sold his enterprise to the National Biscuit Company, which now does business under the Nabisco name.”

Now that I’m writing this post, watching this mouthwatering photos I know I have to bake them again this afternoon… yes, it’s this addictive. The good news: baking these crackers is easy as it gets.

Basil, Walnut and Pecorino Spelt Crackers

Ingredients

– 150 g white spelt flour
– 100 g cold butter, diced
– 100 g pecorino cheese, grated
– 10-15 lemon basil leaves, chopped
– 3 tablespoons walnut, roughly chopped
– 1 teaspoon salt

Method

In a bowl crumble the cold butter with the flour. Add salt, cheese, basil and walnut. Mix everythig together until incorporated. Divide the dough into half and transfer each of them to clingfilm and shape into logs (10-12 cm long, 3-4 cm diameter). Wrap well and place in the fridge until hard, at least 1 hour.
Meanwhile preheat the oven to 170C (325F) and line a baking sheet with parchment paper. Unwrap the logs and cut crosswise into 5 mm thick slices. Arrange the crackers on the prepared pan. Bake the crackers until golden brown on the edges and lighter in the centre (for about 15 minutes). Transfer to a wire rack and let cool completely. The crackers will keep in an airtight container in cool dry place for up to 10 days.

Lemon Rosemary Butter Cracker

May 9, 2011 10 Comments

I was craving after some savoury crackers. I found a package of butter in the fridge that wasn’t very fresh so I thought I should use it and bake something salty. It is a very easy and quick recipe. And the rosemary smell coming out from the oven… is amazing!

Lemon Rosemary Butter Cracker

Ingredients

– 150 g white spelt flour
– 50 g whole wheat spelt flour
– 100 g cold butter
– 1 teaspoon baking powder
– 1 organic egg
– 1 lemon’s greated zest
– 2 tablespoon rosemary leaves, chopped
– 1-2 teaspoons salt
– pepper

Method

In a bowl crumble the cold butter with the flours. Add salt, baking powder, pepper, rosemary, lemon zest and the egg. Mix everythig together until incorporated. Divide the dough into half and transfer each of them to clingfilm and shape into logs (10-12 cm long, 3-4 cm diameter). Wrap well and place in the fridge until hard, at least 1 hour. 
Meanwhile preheat the oven to 170C (350F) and line a baking sheet with parchment paper. Unwrap the logs and cut crosswise into 5 mm thick slices. Arrange the crackers on the prepared pan. Bake the crackers until golden brown on the edges and lighter in the centre (for about 15-20 minutes). Transfer to a wire rack and let cool completely.  The crackers will keep in an airtight container in cool dry place for up to 10 days.

Cheese Biscuits with Poppy Seeds

November 23, 2010 4 Comments
I baked this cheese biscuits on Saturday afternoon just to have some snacks for our evening wine tasting. During the baking the whole flat smelt like cheese, I had to open the windows. 🙂 But when we tasted it… we couldn’t stop eating it. Just some left for the wine tasting…
The recipe is adapted from Anne’s blog, I only did a bit of chaning.

Ingredients

– 100 g unsalted cold butter, cut into cubes
– 100 g parmesan or pecorino, grated
– 100 g white spelt flour
– 100 g whole grain spelt flour
– 1 organic egg, yolk divided from egg white
– water
– pinch of salt and pepper
– poppy seeds

Method

In a bowl mix together flour (both of them) with butter. Rub together until they resemble breadcrumbs. Add the cheese, salt, pepper, egg yolk and water (0,5-1 dl). Work together everything into a dough. If it’s too moist, add more flour. If it still crumbles, add more water to it.

Divide the dough in two pieces and roll into two logs (about 12-15 cm long, diameter 3-4 cm). Brush both logs with the egg white and roll them in poppy seeds. Wrap the logs in cling film and place the logs in the freezer for about 15 minutes. The dough should be hard but not very frozen.

Meanwhile preheat the oven to 180C (350 F). After 15 minutes take out the logs from the freezer, unwrap them and cut into slices of 5-7 mm wide. Place the biscuits on a baking tray lined with baking paper and bake them for about 15-20 minutes until golden brown.

So crunchy, so delicous but when you bake it the flat will smell like cheese! 🙂