Someone asked me not long ago if I make sourdough crackers. They are so easy they are scarcely a recipe at all. Just sourdough starter, wholemeal flour, oil, salt, and perhaps some sesame or poppy seeds. Ok, I’ll try to be a bit more specific. Because it is really worth making your own, and avoiding all those nasty transfats, as well as the ridiculous amount of packaging.
Teo is eleven months old and everything gets the test: bite it, bang it, throw it. First time I made these I made just…
I make this the first time on holiday at the beach – overripe bananas, sourdough starter, flour and a little salt and that’s all. And it was spectacularly good. In the weeks since, I’ve tried adding kibble and adding nuts and adding cinnamon and nothing has come near that perfect banana-y but not overly sweet crusty and chewy bread, toasted with butter and nothing else. Simple and divine. Overcomplication is…
It’s too simple for a recipe. Just good bread processed in a food processor to fine crumbs. Mixed with finely grated parmesan cheese – I use about half as much parmesan as crumbs. Beat an egg or two till frothy. Dip the dry mushrooms in egg, then in the parmesan crumb mix to coat.
This has been a regular regular lately, and will likely stay regular till the macadamia season is over. Macas, besides tasting wonderful, are really good for heart health, – there’s some very good science that just a handful of nuts a day makes a huge difference. But mostly, it’s just because it’s so decadently delicious!
The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either). The chips though are a really good invention.
I’m very proud of my sourdough these days. I’m making an eleven grain and seed mix that costs cents, takes minutes, and tastes good enough that I’m making it twice a week most weeks with little incentive to experiment. Here it is in pictures.