Perfect Crackery Crackers !

I got this recipe from Smitten Kitchen. They were so easy. Delicious !

And I'm so excited at the possibilities that cracker making brings for 2010 and the whole unprocessed thing !

Most of this I'm just copying and pasting from her instructions but there is one major difference ... she used white and I went with the whole wheat spelt flour.

1/4 teaspoon salt

1 &1/2 cups whole wheat spelt flour


Stuff to put on top. I used sea salt, dried onion bits, flax seeds, toasted sesame seeds and mustard seeds on these ones ! I am excited to try lots and lots of variations. In fact, we're taking these to a New Years Eve party tonight and I'm going to try two different toppings ... I'll let you know how those go !

1. Preheat the oven to 350 F / 180 C degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned (as in ... UPSIDE DOWN) 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids. ( I scored mine !)

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

Go check out this video if you aren't convinced at how easy these are ...

Rosemary and Sea Salt ...

I wanted to make Andrea's Rosemary and Sea Salt Bread last week but was out of butter.
Since we weren't shopping I had no choice but to not make it.
Grrrrrrr ... (that's me growling in disgust !)

Instead, I stuck to what we had planned and made foccacia.
But, I added Rosemary and Sea Salt to the top and it was AMAZING !!



~ Rosemary Flower ~

Pimientos de Padron - aka "Dancing Peppers"

Ok ... here we go.

Recipe number one for Spain ... a month late but too bad ... I should get through all of them before the end of Feb. Don't worry, I'll be doing Indian as well ... I'm cooking the first one on Sunday !

So ... here's what you need for this simple and delectable dish.

Olive oil
Little Peppers (see photo !)
Coarse salt - I used Himalayan Rock Salt

1. Heat oil in large skillet over high heat until very hot.
2. Add whole peppers (I chopped the stems off) and fry until browned on all sides.
3. Remove from skillet; drain on paper towels.
4. Sprinkle with salt.
5. Serve.
6. Try not to eat the whole plate without sharing ! I dare you !!

Have you got a great Spanish recipe you'd like to share ??
Post it to your blog and then come back and leave us a comment - we'll stop by and check it out !

Or if you'd prefer to share Indian ... we've got a Mr. Linky up for the month of Feb !!