does any one have some recipes.

praxis2 - 2013-09-22 22:32:00

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elliehen - 2013-09-22 22:35:00

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elliehen - 2013-09-22 22:39:00

Annabel langbein 's lavosh crackers. I took some for a plate and everyone was asking what brand they were and then for the recipe.

wendalls - 2013-09-22 22:43:00

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elliehen - 2013-09-23 08:22:00

The above recipe from Annabel is wonderful - Lavosh, really quick and easy and I made two batches last week and they all got eaten. Sophie Gray has a good one too called Soda Crackers that I am also going to make. Don't have recipe on me at the mo, will have to search for it though.

Edited by village.green at 8:31 am, Mon 23 Sep

village.green - 2013-09-23 08:30:00

Soda Crackers

These crackers are really cheap and easy to make and almost too good - you may want to double the quantity.

2 cups plain flour
90g butter or shortening
½ tsp baking powder
1/2 cup cold water - enough to make a soft dough
Salt for sprinkling
Pre heat the oven to 200°
In the bowl of a processor or with your finger tips, rub the butter or shortening into the flour till it is a very fine crumb.
Add the baking powder and enough water to make a pliable dough. If using a processor 'pulse' to combine.
Turn the dough onto a floured surface and roll out to a large rectangle, not too thick or the crackers won't be crisp.
Trim off ragged edges, sprinkle the dough lightly with salt and rub it over the surface.
Cut into strips, then into squares. Place the squares on a lightly greased tray and prick several times with a fork.
Bake roughly 10 minutes or until golden and crisp.

Hope this came out?

village.green - 2013-09-23 08:33:00

village.green wrote:

The above recipe from Annabel is wonderful - Lavosh, really quick and easy and I made two batches last week and they all got eaten. Sophie Gray has a good one too called Soda Crackers that I am also going to make. Don't have recipe on me at the mo, will have to search for it though.

Annabel's lavosh crackers are great, eat too many of them but they are so yummy.

lodgelocum - 2013-09-23 08:33:00

A pic of these can be found here;
http://jumpingjellybeans-jellybeans.blogspot.co.nz/#!/2011/0
6/cracker-crackers.html
Scroll down the side bar
Cracker Crackers

4 cups self raising flour
2 Tablespoons oil
1/2 teaspoon salt
1 cup of ice cold water.
Pulse all together in a kitchen whiz, until it all binds together. Cut the dough into 4's and put three into the fridge.
Roll one piece out at a time until the dough is 3mm thick, cut into crackers , prick well.
Bake in a hot oven 220%C approx 10 - 12 minutes.

You can add powdered stocks, or milk and sprinkle stock powders or salt on top. I also make very small crackers to serve with a nice dip, etc. Very nice with cream cheese, salmon and caviar.

Quote

pickles7 (539 ) 6:07 pm, Mon 13 Sep #79

Edited by pickles7 at 11:55 am, Mon 23 Sep

pickles7 - 2013-09-23 11:54:00

I have made both AL's lavosh & pickles crackers & I far preferred the lavosh, better texture/flavour IMO.
Looking forward to tryingvillage.greens recipe.

samanya - 2013-09-23 11:59:00

AL's lavosh, are very nice more for dipping, or eating like a crisp.

pickles7 - 2013-09-23 12:06:00

These are the ones I make. I double the recipe but obviously you don't have to...but they disappear pretty quickly in our house! I can't remember where I got the recipe from - this is out of my recipe journal.

GARLIC & ROSEMARY CRACKERS

1C flour
1/2 tsp salt
3 Tbsp finely grated cheese (parmesan provides best flavour)
1 Tbsp fresh rosemary, finely chopped
2 cloves garlic, finely chopped
3 Tbsp extra virgin olive oil
1/4 C cream
1 Tbsp milk if required
salt, pepper, sesame seeds, poppy seeds, chia, etc, for topping.

* Combine flour, salt, cheese, rosemary, garlic & olive oil in food processor. Pulse until crumbly.
* Add cream & combine. If dough is too dry, add more milk.
* Roll dough out on to baking paper. Roll until approx 5mm thick, adding flour if needed. (I divide the dough out onto multiple sheets of paper. The thinner the dough, the crispier your crackers will be).
* Score lightly with sharp knife into squares. Sprinkle with topping of choice.
* Cook at 200 deg C until lightly browned, about 10 mins. Cool on rack. Serve warm or at room temp. Crackers should snap along score lines once cool.

Edited by koru_designs at 12:19 pm, Mon 23 Sep

koru_designs - 2013-09-23 12:18:00

pickles7 wrote:

AL's lavosh, are very nice more for dipping, or eating like a crisp.

These are great, I sometimes substitute toasted cumin seeds for the sesame seeds which is good. I serve them with hummus, I usually make a pumpkin hummus which is very nice.

Edited by nauru at 3:42 pm, Mon 23 Sep

nauru - 2013-09-23 15:29:00

pickles7 wrote:

AL's lavosh, are very nice more for dipping, or eating like a crisp.

I didn't find that at all, the were everything I wanted in a cracker ...I had to hide them from my nieces as the whole batch would disappear within minutes with them around, but I'm also willing to try other recipes, given on this thread ...all saved ready to give them a go, the garlic & rosemary sound fab.
I wasn't so fussed on your recipe (sorry)...it lacked the 'oomph/X factor that' I like, but maybe I will try it again & incorporate/craft a few of my ideas into it.
If I do, I'll let you know how they turned out.

Edited by samanya at 6:53 pm, Mon 23 Sep

samanya - 2013-09-23 18:52:00

From Wendyl Nissen's webpage....Swedish Crackers...

220g wholemeal flour (I used stoneground)
220g rolled oats (wholegrain if you can get them)
2 tsp salt
150g sunflower seeds
75g sesame seeds
75g linseeds (flaxseed)
40g pumpkin seeds
700ml warm water
1 tbsp olive oil

Mix all the dry ingredients together in a large bowl and add the water and oil. Oil a very large oven tray or two smaller ones and pour the mixture onto the trays. It should be the consistency of porridge. Spread it as thin as possible and then put in a 130 degree C oven for 15 minutes. Take it out and cut into biscuits, either conventional cracker size or the larger rectangles. Put back in the oven and bake for one hour until they are golden and crisp. You may need to cook longer as the instructions say one to two hours but mine only took an hour.

elsielaurie1 - 2013-09-23 20:22:00

Thanks for the lovely sounding recipes ...I'm having a crowd of about 40 people soon & I will certainly try some of these recipes, as they are something I can make ahead & they'll keep (if I hide them).

samanya - 2013-09-24 17:44:00

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elliehen - 2013-09-25 10:11:00

koru_designs ...I made your recipe today & the flavour is lovely.
I discovered that in my oven they need to be baked at a slightly lower temp (one tray of very golden/brown crackers) the others are just great so it's definitely on my 'keeper' list.
Thanks for sharing.

Edited by samanya at 4:00 pm, Sun 29 Sep

samanya - 2013-09-29 16:00:00

Thanks for the recipe elliehen. Made these last night. Very easy to make, but think next time I will roll even thinner before cutting into shapes. I thought I had them thin enough though. Will also add more flavouring next time. I used 2 tablespoons of bacon and onion soup mix. Nice flavour, but I think they will be nice with a bit more.

mothergoose4 - 2013-11-12 13:05:00

Just made the recipe Wendyl Nissen published on her site a few weeks ago Knackenbrot (Scandinavian) you should be able to google. Take 5 mins to mix together, 5 mins to spread on baking trays and about 2 hours (for me) to cook and crisp up in low oven. A friend tried them for first time yesterday and loved them and couldn't stop eating. However the basic recipe is bland and I add dried oregano, pepper, garlic powder etc, much more flavoursome.

village.green - 2013-11-12 13:20:00

Whoops just seen you've already posted elliehen.

village.green - 2013-11-12 13:21:00

Whoops again #15 - god I must be getting old or something doh!!!!

village.green - 2013-11-12 20:50:00

Crackers
This is an old recipe from Gran's Kitchen book.

455g flour 1/2 tsp salt 85g butter milk to mix
sift flour and salt, rub in butter and mix in milk to make stiff dough.
Roll out thinly.Cut into squares,place on greased tray and prick with fork.

bake 200 degrees til golden brown,about 10 minutes.
add whatever variation to the mix you like. Enjoy

Quoteantzmaria1 (260 ) 6:26 pm, Sat 16

bev00 - 2014-03-17 00:00:00

wendalls wrote:

Annabel langbein 's lavosh crackers. I took some for a plate and everyone was asking what brand they were and then for the recipe.

Omgosh! Just made these....sooooo good. Was thinking... "How long will they keep crisp for?" ....but that isn't going to be a problem, they won't last long enough to go soggy!

wheelz - 2014-03-17 13:07:00

Sesame Lavosh

Lavosh is a thin, crunchy Middle Eastern bread that's delicious served as a pre-dinner nibble.

Prep time 5 mins
Cook time 15-20 mins
Makes approx 40

1 cup plain flour
1/3 cup wholemeal flour
2 tbsp each black and white sesame seeds (or 4 tbsp just one kind)
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
1/4 cup olive oil
1 tsp sesame oil
1/2 cup water
To finish: olive oil and flaky sea salt

Preheat oven to 165C/325F.

In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches). Cut each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need to be virtually see-through.

Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle lightly with flaky salt. Bake until they are crisp and pale golden, about 15-18 minutes. Allow to cool fully before storing in an airtight container.

bev00 - 2014-09-25 00:07:00

A random tip from me.

I use my pasta maker to roll out my cracker dough. works brilliantly!

crsdbl - 2014-09-26 09:46:00

I have made lots of these in the past:

Herb Crackers (gluten free, egg free, dairy free)

2 cups almond flour
¾ teaspoon salt
2 tablespoons mixed dried herbs (thyme, rosemary etc)
1 tablespoon olive oil
2 tablespoons water

In a large bowl, combine almond flour, salt and and herbs.
In a medium bowl, whisk together olive oil and water.
Stir wet ingredients into almond flour mixture until thoroughly combined
Roll the dough into a ball and press between 2 sheets of plastic film or paper to 1cm thickness
Remove top piece of paper
Transfer the bottom piece with rolled out dough onto baking sheet
Cut dough into squares with a knife or pizza cutter
Bake at 200°C for approx 10 minutes, until lightly golden.
Let crackers cool on baking sheet for 20 minutes.

uli - 2015-09-22 13:22:00

These ones here are great as well:

http://www.marksdailyapple.com/paleo-primal-cracker-recipe/

http://thelabelsayspaleo.com/2010/04/18/all-purpose-primal-c
rackers/

uli - 2015-09-22 13:23:00

Almond Meal Crackers

1 Cup Almond Meal
¼ Cup Chai Seeds
¼ tsp Salt
¼ tsp Chicken Stock Powder
Some fresh Rosemary chopped

Put all into a food processor and whiz to combine.

Then add an egg white and blitz until a ball forms.

Roll out on grease proof paper which I cover with glad wrap on top of dough, until thin. Then mark it into cracker sizes with a pizza cutter or large knife, don’t drag the knife us more of a pressing down action.

Bake 160 10 mins, and watch last 2-3 minutes as they brown quickly in the end.

timturtle - 2015-09-22 15:20:00

Little mounds of Parmesan cheese on baking paper baked in oven until golden, cool on rack and viola Parmesan crackers.

rexavier - 2015-09-22 15:20:00

daarhn wrote:

Little mounds of Parmesan cheese on baking paper baked in oven until golden, cool on rack and viola Parmesan crackers.

Do you include the violas in the Parmesan cheese or put them on top?

uli - 2015-09-22 16:00:00

I make Annabel Lanbein's Sesame Lavosh (recipe link below), they are super easy and very tasty. I often replace the black sesame seeds with nigella seeds which give them a nice flavour.
http://www.annabel-langbein.com/recipes/sesame-lavosh/289/

Edited by nauru at 6:10 pm, Tue 22 Sep

nauru - 2015-09-22 18:06:00

daarhn wrote:

Little mounds of Parmesan cheese on baking paper baked in oven until golden, cool on rack and viola Parmesan crackers.

OMG they would be evilly awesome. I have a roasted cauli and onion recipe that uses Parmesan and I could just about eat a whole cauli - in fact I think I could eat a roasted shoe if it was coated in a good quality Parmesan. Not the NZ stuff - it just isn't the same.

awoftam - 2015-09-22 18:28:00

awoftam wrote:

OMG they would be evilly awesome. I have a roasted cauli and onion recipe that uses Parmesan and I could just about eat a whole cauli - in fact I think I could eat a roasted shoe if it was coated in a good quality Parmesan. Not the NZ stuff - it just isn't the same.

If you wear the shoes long enough without changing the socks you do not need any parmesan LOL :)

Give us the recipe though please :)

uli - 2015-09-22 21:50:00

I would like the recipe too please. Cheers

timturtle - 2015-09-23 12:51:00

awoftam wrote:

OMG they would be evilly awesome. I have a roasted cauli and onion recipe that uses Parmesan and I could just about eat a whole cauli - in fact I think I could eat a roasted shoe if it was coated in a good quality Parmesan. Not the NZ stuff - it just isn't the same.

But your bib on I'm a size 12. Yup grew up with the very best wedges of Parmesan eaten with loaf fresh crusty wog bread, jar anchovies, sun ripened tomatoes, sun-kissed grapes freshly picked, olives and slices speck and homemade pickled paprika, sweetest reddest juiciest water melons cracked open by by a tip of the knife, and rockmelon slices. Washed down with our own vino. Weekend fair working on the vineyard.
So hard to find decent wedge of Parmesan here in Auckland. Those cheese crystals are to die for.

rexavier - 2015-09-23 15:46:00

uli wrote:

Do you include the violas in the Parmesan cheese or put them on top?

LOL...out of curiosity what is your culture, background as getting to know you from various threads you appear to miss the little nuances we take for granted? I meant to say Voilà! 'tis french common saying often used.

rexavier - 2015-09-23 15:50:00

And a random tip from me
I roll mine out directly onto the baking tray, then use a ruler and pastry wheel to cut before baking, saves time transferring them.

lilyfield - 2015-09-23 18:25:00

daarhn wrote:

LOL...out of curiosity what is your culture, background as getting to know you from various threads you appear to miss the little nuances we take for granted? I meant to say Voilà! 'tis french common saying often used.

I knew it was a 'typo' ...most of us would have,

samanya - 2015-09-23 18:44:00

samanya wrote:

I knew it was a 'typo' ...most of us would have,

I'm sure that everyone did and I think uli was just being uli.

nauru - 2015-09-23 18:58:00

nauru wrote:

I'm sure that everyone did and I think uli was just being uli.

.....

samanya - 2015-09-23 18:59:00

timturtle wrote:

I would like the recipe too please. Cheers

Slice an onion. Rub in a generous splurge of a great olive oil. Slice a cauli (as in slice, not broken into florets). Toss through the olive oil. Spread onto a baking tray. Season generously. Throw over fresh thyme leaves. Roast until some onion slices are slightly charred looking (about 35 - 40 mins). Grate over some fantastic Parmesan and pop back in the oven till the cheese has melted and gone a bit crispy. Make a piglet of yourself.

Edited by awoftam at 9:04 pm, Wed 23 Sep

awoftam - 2015-09-23 21:03:00

awoftam wrote:

Slice an onion. Rub in a generous splurge of a great olive oil. Slice a cauli (as in slice, not broken into florets). Toss through the olive oil. Spread onto a baking tray. Season generously. Throw over fresh thyme leaves. Roast until some onion slices are slightly charred looking (about 35 - 40 mins). Grate over some fantastic Parmesan and pop back in the oven till the cheese has melted and gone a bit crispy. Make a piglet of yourself.

DROOOOOL... I think its called steaks when sliced like that? I will have to do 2 caulis as I can't resist eating it raw. Oh and that is going to be part of my BarbyQ repertoire this summer for this vege/vegan brute. Big Ups!

rexavier - 2015-09-23 21:41:00

daarhn wrote:

DROOOOOL... I think its called steaks when sliced like that? I will have to do 2 caulis as I can't resist eating it raw. Oh and that is going to be part of my BarbyQ repertoire this summer for this vege/vegan brute. Big Ups!

It is seriously amazing and so simple. I just adore it as do friends I have cooked it for. A meal in itself I slurp and crunch my way through half a small cauli easily. For vegans just omit the cheese of course however this would diminish the soul of the dish IMO. My bottom has been known to be a bit 'talkative' after this; I assume it's the onion............

Edited by awoftam at 9:48 pm, Wed 23 Sep

awoftam - 2015-09-23 21:47:00

daarhn wrote:

LOL...out of curiosity what is your culture, background as getting to know you from various threads you appear to miss the little nuances we take for granted? I meant to say Voilà! 'tis french common saying often used.

I came to NZ in my own waka, my mountain you wouldn't know as it is in Germany and my culture used to be German for the first few years, but I soon abandoned that for a more international cast.

I love French and know "Voilà!" of course but violets in the midst of parmesan had me wondering.

And yes nauru has it right - uli was just being uli :)

Waves :)

uli - 2015-09-23 21:47:00

Thanks Andrea, you have got me salivating already just reading the recipe. Lol, Thanks for posting it, Cheers

timturtle - 2015-09-23 21:49:00

My bottom has been known to be a bit 'talkative' after this; I assume it's the onion............

Lol Got to love this comment, something to look forward too !! LMAO, HeHe

timturtle - 2015-09-23 21:52:00

timturtle wrote:

Almond Meal Crackers

1 Cup Almond Meal
¼ Cup Chai Seeds
¼ tsp Salt
¼ tsp Chicken Stock Powder
Some fresh Rosemary chopped

Put all into a food processor and whiz to combine.

Then add an egg white and blitz until a ball forms.

Roll out on grease proof paper which I cover with glad wrap on top of dough, until thin. Then mark it into cracker sizes with a pizza cutter or large knife, don’t drag the knife us more of a pressing down action.

Bake 160 10 mins, and watch last 2-3 minutes as they brown quickly in the end.

Still love this recipe.
I omit the chicken stock powder and add different herbs and spices instead.
Always great!

uli - 2016-02-15 18:59:00

Yes, I still do as well, and I make different flavours or add salt on top and press in a little, they keep well too

timturtle - 2016-02-19 11:00:00

bumping up

pixiegirl - 2017-02-18 15:59:00