Monday, September 12, 2011

Spicy Cheesy Wholewheat Crackers

I don't have a nice picture yet because the lighting is not good right now. so just some notes in case i forget (very normal for me)

Cheddar Cheese - 200g (shredded)
Butter - 50g cut into smaller chunks
Wholemeal Flour (I used chapatti flour) - 150g
sea salt (fine) - 1tsp
chilli powder - 1 to 2 tsp depending on spice level desired (I used a coarse one from Tajikistan I swapped with a traveller last year)

4 tblsp water

In a food processor, pulse all ingredients except water till combined
then add water and pulse till the dough forms a large lump
remove and chill for abit

wash food processor and prep area to roll out crackers
preheat oven to 160 degrees

roll out chilled dough and cut out small cracker shapes (like the goldfish crackers. I didnt have a goldfish cookie cutter so I used a diamond shaped one. Still equally good)

put pieces on a baking sheet lined with parchment

bake for about 15 to 18 minutes till pieces are slightly brown at the edges.

I used a goldfish cracker recipe from and the measurements did not work out so well for me the first time so I made a second batch and used some gram measurements instead so that its easier to measure straight from the package. I'll try a third time with a whole package (250g is the standard here)
Perhaps due to the flour I used the first batch was greasy and chewy instead of crunchy. The second batch is more cracker like. I used white cheddar in the second batch, so it didn't have the cool orange colour at first, but the chilli powder solved the orange colour problem. The first batch was made using a mixture of red leicester cheese and white extra tasty cheddar.

oh yeah, i finally bought a food processor for this recipe so hoorray! more healthy cracker recipes will be forthcoming. I saw a chickpea one... hehhhe. 

Labels: , , ,

Monday, August 29, 2011

Just a few more eats, Tafroute, Hassi Labied and Erg Chebbi, Morocco, Dec 2010.

We arrived in Tafroute on Souk Day

Natural Honey

Honeycomb, bees included.

A sumptuous dinner

Grill Man

After 50kms of cycling through mountains and bad roads. Our host.

Coconut Cake

waiting for dinner, sharing how to use chopsticks.

Coastal Morocco, Essaouira and Mihrleft, Dec 2010

Add caption

The making of Argan Oil using roasted Argan nuts

Home cooked Tagine

Sharing a meal with the owner and some fellow travellers.

Grilled fish shop. Awesome. Just hot coals and sea salt.


Add caption

Super Awesome coffee at this place in the middle of nowhere. Made at this Italian Gas powered espresso machine. 

Oh the morning coffees...


Day 2 in Marrakesh, Morocco, Dec 2010

Our first Tagine

Vegetable couscous. They don't mention the great hunk of mutton in the menu listing.

Our funny waiter.

Kefta Tagine


Cleaned Up!

Spiced Tea

Some kinda sweet treat, but there were flies and it didn't look very appealing..

And then we decided to look for some sheeps head...

It didn't taste very good to be honest, could have been more flavourful,
I didn't like seasoning and it had a sandy grainy texture.

Hand cut, fresh fried potato chips. Yummy.