Sunday, 9 February 2014

When Hunger these seeded crisp breads

Birdseed never looked so good
When me and my two sisters were at school, unless my Mum had delicious meanwhiles* to subdue our pre-pubescent hunger, there was literally hell to pay. I would get stroppy, middle sister would have what can only be described as a rather petrifying fit of fury, and the little one would sob her eyes out in disbelief. Poor Mum. Usually we got iced buns or lardy cakes from Reeves (a brilliant chain of bakeries located in the South West of England) but on the occasion that she presented us with a crappy packet of digestives there were problems. Not a great deal has changed since then, I don't have babies to feed yet, but I do have a boyfriend who periodically screeches at me, eyes pleading, beak open, demanding food. When his blood sugar levels drop he gets hangry. A subject I find great amusement in discussing with little sister, as one of her besties can transform in the same way, a Jeckyl and Hyde moment. These specimens must be fed immediately.

I, however, do not suffer from hanger. Instead, when I get in from work, starving and desperate for food, I tend to pick away at the fridge until that nagging emptiness is gone. This is a terrible thing to do for several reasons: it undoes all the good work I have done at Bikram, I nearly always have cheese in the fridge which is what I grab first, and then I'm not that hungry for ages so we eat later than we should. At Christmas, the Boyfriend's Mum gave me some of these seeded crisp-breads that she'd made, and holy moly are they good for those just-got-in-from-work-need-a-nibble-now moments. Savoury and crunchy and delicious they fill the gap before dinner is ready. The funniest thing is that the Boyfriend won't touch them, as they are 'full of bird seed' so he has to make do with the minging multi-pack of baked crisps he bought by accident, thinking they were normal Walker's. Ha.

This makes a huge batch but they will keep in tupperware, and I'm going to bring some to my friend's house later when we go over for dinner. She's preggers so I thought it would be a nice change from a bottle of Schloer.

Preheat the oven to 200c. Mix the following in a large bowl: 100g each of porridge oats, sesame seeds, linseeds (yeah I know! I've never eaten them either, just marvelled at the pretty blue fields of them in the summer), sunflower seeds and pumpkin seeds, 350g flour (any flour, go crazy, experiment), 1tsp baking powder and 1.5tsp salt. Now add 200ml water and 125ml oil (I used plain old vegetable oil) and mix really well, it will get quite stiff but do mix it up properly. Take a third of the mixture and roll it out between two large pieces of non-stick baking paper, you want roughly the thickness of Ryvita. Peel the top layer of paper off and cut into your desired shape. I went for rectangles. Original. Carefully place the sheet onto a baking tray and cook for about 15-20 minutes until slightly browned. Repeat with the rest of the mixture.

I reckon you could get pretty creative with these, maybe a little cayenne pepper or Parmesan or both? I look forward to playing with this recipe. It was entitled 'Linda's Delicious Crisp Bread' but I don't know Linda and the Boyfriend's Mum is called Brenda so they can be Brenda's.

These are seriously good warm from the oven, so that's your little treat as chef. In fact I ate so many that I didn't need lunch, much to the Boyfriend's horror, when I suggested he make himself cheese on toast for lunch. Cheese on toast for lunch? Perish the thought.

*a snack to tide one over until dinner time

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