Zizi's Adventures - Real Food, Real Stories

Lemon Rosemary Butter Cracker

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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.

Soba Noodles With Roasted Broccoli, Tofu and Sesame Seeds

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I started cooking with Japanese noodles a couple of weeks ago. So far I tried udon and now I cooked a simple noodle meal from soba. Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily.

Go and give it a try!

Soba Noodles With Roasted Broccoli, Tofu and Sesame Seeds

Ingredients (serves 2)

– 200 g soba noodle
– 150 g firm tofu, cubed
– 1 medium broccoli, cut into small florets
– 3 cloves garlic, chopped
– juice of 1/2 lemon
– 2 tablespoons sesame seeds
– 2-3 teaspoon soy sauce
– 2 tablespoons coconut oil or olive oil

Method

In a pan heat coconut oil and sauté garlic for 2-3 minutes. Add broccoli, roast for 6-7 minutes, then add 2 tablespoons water to it, put a lid over the pan and let it simmer for 8-10 minutes. Add tofu and sesame seeds and cook without a lid until tofu gets a bit brown.

In the meantime cook the soba in slightly salted water according to package directions, then drain well and toss it with the roasted broccoli and tofu. In a small bowl whisk together soy sauce and lemon juice and add it to the soba salad.

Serve and enjoy!