Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: Alina0210 on November 20, 2008, 04:46:10 pm
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I keep losing the Recipe sheet, so i will add it here.
Name of Recipe: Basic Crackers
Number of People: makes heaps
Ingredients:
100g spelt, rye, or oats
200g bakers flour
1/2 tspn salt
1tspn dried yeast
120g lukewarm water
Decorating: Black sesame seeds, poppy seeds, linseeds, Garlic powder and dried herbs or even chilli and salt. Let your mind go.
Preparation:
Mill grain 1min/speed 9
Add all remaining ingredients and mix for 15secs/speed 6
Knead dough for 1.5 to 2min at interval setting
Take about 1/4 of dough and roll out between two sheets baking paper, or silicon mat to form thin dough, 2-3mm thickness
Sprinkle some of the decorating items and roll into dough
Cut cracker shapes as desired on an oiled surface or the mat
Repeat with rest of dough
Bake in a pre heater oven at 190 degrees for 10-15mins
Tips/Hints:
This makes heaps of crackers and great with homemade dips.
Recipe received from Elisabeth Higgins (Perth Consultant)
tips/hints from members
Nay-nay - I had fun making these. I made a Salada and a jatz take-off. The MC turned out to be the perfect size cutter). A pastry edger was used to cut but not right through (so you can break them up after they cook). I used a skewer to make perfect little holes (like shop bought) so they didn't puff up like little pillows. I made poppy seed, salt & sesame seed, cracked pepper and Italian herb.
Cookie - I did a trial run of these today and took everyone's hints on board. I found a similar recipe in the Vegetarian book and so made these changes. I added about 12 peppercorns and ground them with 30g parmesan and a couple of sundried tomatoes and about a ¼ teaspoon of Italian herbs. I then added all the other ingredients.
They're really tasty. I didn't roll them that thin so that I could see through them but went about 1-2 mm in thickness. They're very crunchy. I sprinkled salt on some of them and rolled it in.
opi2kenopi - Made these and really happy with the results thanks to all the people who had tried them and posted their comments. The only thing I did slightly differently was to keep them in the oven longer for some as I found that unless they were completely hard coming out of the oven, they didn't really harden up as they cooled. For some of the bigger ones I just left them in the oven and turned it off. After 15 or 20 more minutes they were perfect. I just decorated some with sesame seeds, some with chia seeds, and some with dried rosemary. Great dipped in the french onion dip that JD posted!
thermobudgie - Have made these wonderful crackers! Nice and crunchy. I added Parmesan and poppy seeds to the mix and also extra salt. Rolled them out to 2mm with the rolling pin and cooked for 15 minutes. I left them in the oven while it was cooling for about another 20 minutes and they came out nice and crunchy.
Amy - I had to add more water to my dough as it was very dry and crumbly and would not come together. I used a few different flavourings to give them a bit more oomph.
Hearts = Paprika
Stars = Garlic and Herb
Flowers = Rosemary and Salt
Circles = Parmesan and Pepper
I also made rectangles and left them plain, and cut the rest of the dough into "jigsaw pieces" and sprinkled them with Moroccan seasoning. We served with avocado and lemon juice.
merlot - i used 50g of rolled oats and 50g pepita seeds as the first ingredient. Decorated with rock salt and either poppy seeds or sesame seeds. Made about 100 of the MC rounds. I also noticed that when i put the rock salt on and they sat for 20 min (waiting for the first batch to be done) it drew the moisture to the top of the cracker so that batch was a little softer than the others. So a tip for the future to leave the salt until the last minute before putting them in the oven.
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I keep losing the Recipe sheet, so i will add it here.
I like your thinking - other TMXers, PLEASE FOLLOW SUIT - once it's here you will always be able to find it and search for it ;)
Great recipe, a bit like Dani's Sardinian parchment bread (http://www.thekitchenplayground.com/2008/committee-meetings-broad-bean-dip-and-sardinian-parchment-bread/) - so easy. The Broad Bean and Feta dip she made to go with it is similar to her entry in the TMX Australia Monthly Therm-off - great combination of flavours.
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Did I make these right? I rolled them out fairly thinly, about 2mm and then the middle puffs out so they are very airy. I sprinkled poppyseeds on them - first batch I pressed them in slightly to make them stick which when cooked, they just basically rolled off. Second batch in the oven, I brushed with water and then put poppyseeds on -- slightly better "stickeness" (lol), middles of crackers airy. Next batch into the oven made them thicker -- probably about 3mm, and brushed with water before adding poppyseeds. Probably out of all 3 trials, #2 oven batch was the best overall. I was looking on Teninas website and her crackers looked flat and even, whereas mine sort of resembled puff pastry. Would this be how they were meant to turn out? I had some wholemeal organic spelt flour already milled which I used 100g of and also had to add more lukewarm water during the kneading process as it resembled breadcrumbs -- would this make any difference?
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Mine didn't turn out quite how I had expected either CreamPuff63. They were puffed out in the middle and were really quite tough when we tried to eat them. I rolled the seeds in really well but they all ended up on the tray after baking. I wonder where we went wrong ???
Chelsea :)
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I rolled mine out super super thin...so that if you roll them out on your thermo mat and hold the mat up you can see through it...so maybe roll out thinner?
I dont wet the pastry, i just sprinkle the seeds on and roll in with a rolling pin, Ive mainly used sesame seed or nigella seeds which dont have the roll factor of poppy seeds but you do literally roll them in not just press them
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will give rolling thinner a go. I sort of thought they were pretty thin as when I tried to lift them off the silpat they stretched abit. Rolling in the seeds is probably a good way to go also. Taste wise, I thought they were ok.
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Could you put them thru a pasta roller? Would be good if the consistency is suitable.
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Could you put them thru a pasta roller? Would be good if the consistency is suitable.
That's a good idea. Will give that a go next time. :)
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I'm intending to use my pasta machine when I make these. Far easier and less mess I reckon!
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saw a picture somewhere also and they were cut into squares using a pizza cutter. I used a knife and it tends to drag the pastry.
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I was looking at a different cracker recipe today and it said to pierce the uncooked crackers with the tines of a fork to prevent them from puffing up during baking. Perhaps this tip may also help with these crackers. :)
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Often a good idea to dock them to reduce the amount that they puff - just like pastry
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I had fun making these. I made a Salada and a jaxs take-off. The MC turned out to be the perfect size cutter (for scones too). A pastry edger was used to cut but not right through (so you can break them up after they cook). I used a skewer to make perfect little holes(like shop bought) so they didn't puff up like little pillows. I made poppy seed, salt &sesame seed, cracked pepper and Italian herb. ;D
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They look great - may have to go into selling to the farmers around you. Might generate some sales
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They look great - may have to go into selling to the farmers around you. Might generate some sales
;) If they last the drive out to the front gate!
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GOOD POINT - reminds me of a Nigella Lawson episode where she made honeycomb for a friend and appeared to devour it before reaching the destination.
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Wow Nay-nay - those crackers look awesome - I have been looking at the recipe and wondering whether to bother with all the comments of puffing etc but now with your picture I shall definitely try them. I am holding a demo at my house next week and I shall make them the day before and use them with the dip - that should be impressive!
Shayla in Cape Town
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Wow Nay-nay - those crackers look awesome - I have been looking at the recipe and wondering whether to bother with all the comments of puffing etc but now with your picture I shall definitely try them. I am holding a demo at my house next week and I shall make them the day before and use them with the dip - that should be impressive!
Shayla in Cape Town
For sure! I was thinking the same thing. If you got the customer to whip up their own batch for delivery demo it would impress! ;)
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brilliant!
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Nay-nay, well done. Those crackers are inspirational.
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They certainly look very professional, I may just give them another whirl!
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They look great, well done. :)
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Awww ...Thanks guys! :-)) I'll live off these comments until my next flop. Knowing me that is just around the corner. 8)
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We're having a TMX get together or cook off or lots of fun on Friday with friends so I think I'll make some of these to take for the dips.
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I did a trial run of these today and took everyones hints on board. I found a similar recipe in the Vegetarian book and so made these changes.
I added about 12 peppercorns and ground them with 30g parmesan and a couple of sundried tomatoes and about a ¼ teaspoon of italian herbs. I then added all the other ingredients.
They're really tasty. I didn't roll them that thin so that I could see through them but went about 1-2 mm in thickness. They're very crunchy. DH and I have consumed about ½ of them. I sprinkled salt on some of them and rolled it in.
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Yeah, I thought I'd seen a recipe that was similar! I'll give these a go.
Had to laugh at the comment about Nigella's honeycomb. I tried making it twice and no way did it turn out like hers, mine was gooey. I can't believe that she actually ate it all before she got there!! I'm quite grossed out watching her eat, how can one person consume so much food?
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Had to laugh at the comment about Nigella's honeycomb. I tried making it twice and no way did it turn out like hers, mine was gooey. I can't believe that she actually ate it all before she got there!! I'm quite grossed out watching her eat, how can one person consume so much food?
It is TV - so probably not quite the whole story - but I could easily imagine it would happen.
Try 4 parts sugar, 1 part glucose and one part water - heat until it's bubbling & just starting to go yellow and then add some bicarb
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Thanks Tmixer!! Yes, I'm sure it's only for TV, but it still makes me feel ill. Recently, on Nigella Bites, her children were the ones getting into the fridge in their jammies! That was cute.
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I made these today, but they turned out very crumbly. It didn't make very many either. I made 2 trays but it really only made about 6 crackers in the centre surrounded by crumbs! It all tasted good, but certainly didn't produce heaps of lovely crackers. Not sure what I did wrong. I used ground up oats as my grain. Did I need to use any EVOO?
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Gee I'm impressed with those crackers Nay-Nay! I am going to have a crack myself tomorrow - I feel inspired!! Thank you.
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Get crackin'!! :D :D Ahhh I crack myself up!! :-)) ;)
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Get crackin'!! :D :D Ahhh I crack myself up!! :-)) ;)
Sure, the pun was intentional... and like all puns, weak!
Nay-nay - what grains did you use in yours? I did them today and used oats plus baker's flour - they were ok but a bit tasteless. i did add poppy seeds, maldon salt, and parmesan on some, but they were still a bit bland...any suggestions? good texture though and nice and crunchy.
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There is a similar recipe in the Vegetarian Cookbook that has some flavour variations. Cracked pepper, sundried tomatoes, parmesan, herbs etc. :)
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Since the Nico demo have had much satisfaction with the recipe for corn chips (baked not fried) recipe in the lunchbox booklet. He never cooked them, but had a chance to sample a cracker there to spur me on.
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Ummm - They're crackers - thought they were suppose to be bland - it's what you dip them in that makes them! Although the salty italian herb ones were really good. ;)
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Just made the OP using wheat instead of Oats etc, didn't prick mine and I used the pasta machine down to setting #2 they turned out really well. They were quite crumbly to start with when using the pasta machine but I kept sticking it back together and folding it on #7 and once it was smooth I progressed down the settings :)
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Thanks for the report. i love my pasta roller.
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Made these yesterday and really happy with the results thanks to all the people who had tried them and posted their comments. The only thing I did slightly differently was to keep them in the oven longer for some as I found that unless they were completely hard coming out of the oven, they didn't really harden up as they cooled. For some of the bigger ones I just left them in the oven and turned it off. After 15 or 20 more minutes they were perfect.
I just decorated some with sesame seeds, some with chia seeds, and some with dried rosemary. Great dipped in the french onion dip that JD posted!
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I loved this recipe but need a little help:
- dried yeast - is the one we use to make bread? Or the one for cakes?
- no fat at all in this recipe - is that correct? Store bought crackers have such an insanely amount of fat that I am totally amazed!
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Yep that's the yeast you use in bread making (not sure what cake yeast is??) and yes no oil or butter. ;)
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Yep that's the yeast you use in bread making (not sure what cake yeast is??) and yes no oil or butter. ;)
What I refered as "cake yeast" is whatever powdered thing you add to cakes to make them grow ;D The portuguese word is the same for both kinds, except the one for bread is called "baker's yeast"
Thanks for the help!
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Ah ha, it's called baking powder here ;)
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Made these yesterday and really happy with the results thanks to all the people who had tried them and posted their comments. The only thing I did slightly differently was to keep them in the oven longer for some as I found that unless they were completely hard coming out of the oven, they didn't really harden up as they cooled. For some of the bigger ones I just left them in the oven and turned it off. After 15 or 20 more minutes they were perfect.
I just decorated some with sesame seeds, some with chia seeds, and some with dried rosemary. Great dipped in the french onion dip that JD posted!
will definately cook them longer next time as this time some were slightly thicker and stayed soft and werent that nice which was unfortunate as the others were delish..i just did similar to cookie i think it was and mixed in some parmesan and peppercorns...yummmmmyyy just as i was short for time i didnt cook them much longer and had to throw about half of htem out...so either really thin or cooked until dry...!!
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just made these! yum
i used 50g of rolled oats and 50g pepita seeds as the first ingredient. then decorated with rock salt and either poppy seeds or sesame seeds. Made about 100 of the MC rounds.
My gas went out when i put the first batch in so they sat in a cooling oven for 10min before i realised, and then turned the oven back on to cook for 20min. They came out nice and crunchy! LOL! Not something i could be bothered to repeat by turning the oven off for subsequent batches though.
I also noticed that when i put the rock salt on and they sat for 20min (waiting for the first batch to be done) it drew the moisture to the top of the cracker so that batch was a little softer than the others. So a tip for the future to leave the salt until the last minute before putting them in the oven.
i served it with a dip i made using left over Beetroot Salad and Philly Cream Cheese. (100g of each)
My Beetroot Salad was initially made with mint rather than coriander, and had no onion. i also had added almonds and walnuts to it. Made a nice dip!
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Made these today and they have turned out pretty good, Although I think I could of rolled them a little thinner I think. I used a chilli and salt spice in a grinder on top of mine which made the crackers look really appealing. I'm going to make a dip tomorrow to go with the crackers.
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I made these today with Wheat Grain, and they have turned out beautifully!!!!!
I used the Pasta Machine to roll them out and made them at a few different thicknesses so I knew what I liked best.
On a few of them I brushed a tiny bit of olive oil and then ground some salt/pepper on top. MMMMMMMM perfect!!!!!
I will be doing this from now on, so much cheaper than buying them.
Really stoked at how great they look too... Plus the kids actually love them!!!
(http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc6/225624_10150388018869256_644809255_10438067_4818237_n.jpg)
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Hi kailey47, welcome to the forum with your first posting and review. Obviously it helps to have a pasta machine as it is difficult to get this type of biscuit as thin as it needs to be with just a rolling pin. What a shame your picture hasn't shown up, I would have loved to have seen the finished bikkie. When you said you made them different thicknesses, was it the thinnest you preferred?
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Thanks for bumping this, sounds amazing. Bought some nice crackers at the good food show. Tuckers crackers lovely long triangles,might try something like that with this recipe.
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Thanks Judy
I've fixed the picture now, it's a tad big, sorry.
I personally prefer the thinner ones, but my girls prefer the thicker ones. The thicker ones are very much like Ritz crackers.
I did hand roll the round ones, but I have arthritis and rolling is not the best thing for me. The pasta machine definitely makes it easy.
I so love my TMX...
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Thanks kailey, they look great. A picture of food is never too big ;D I envy those who are able to post the bigger pictures, I can only manage the small ones which have to be opened to get a good look at the food.
Rolling dough is my pet hate, don't think I have arthritis but it just seems to be a difficult thing for me to do.
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Thanks Kailey,
I have a pasta machine so will give these a go
Hally :)
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They look great Kailey!! ;)
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Hello..
Trying to make the crackers.. however.. when I done with the interval speed.. it's not bcome like "dough"..anyone can tell me what happen??
Thanks heap!
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What did it look like? Sometimes dough forms into tiny little balls and needs to be kneaded together by hand a little. ???
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oh~ is that mean I have to form it together using hand after i have done this ::? it's like "flour".. dont know how to explain..
not like normal bread dough..
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FaithHopeLove - My dough is all crumbly when I do it, but I just form it together by hand once it's done.
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Just made these wonderful crackers! Nice and crunchy. I added Parmesan and poppy seeds to the mix and also extra salt. Rolled them out to 2mm with the rolling pin and cooked for 15 minutes. I left them in the oven while it was cooling for about another 20 minutes and they came out nice and crunchy.
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Ok I'm about to try these and am slightly confused going through all the discussions :) it's easy to do to me lol.
So bakers flour - where do I find that? I'm in Adelaide, South Australia
dried yeast is one we get in supermarket?
and the spelt/rye/oats - can I get that in supermarket?
Thanks heaps xx
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Baker's flour can be found in the supermarket. It's usually under the flour and in 5kg or bigger bags. I think the makers are Defiance and Laucke. It's usually next to the bread mixes.
The yeast can also be bought in the supermarket. I then keep mine in the freezer.
For the spelt etc you will probably have to go to a health food shop. I'm sure someone in Adelaide will be able to help you.
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Hi all,
I made these today. I had to add more water to my dough as it was very dry and crumbly and would not come together. I used a few different flavouring to give them a bit more oomph :D
Hearts = Paprika
Stars = Garlic and Herb
Flowers = Rosemary and Salt
Circles = Parmesan and Pepper
I also made rectangles and left them plain, and cut the rest of the dough into "jigsaw pieces" and sprinkled them with Moroccan seasoning. We served with avocado and lemon juice :)
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Your crackers look lovely Amy.Maybe an idea for your stall as not all people like sweet things :)
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Your crackers look lovely Amy.Maybe an idea for your stall as not all people like sweet things :)
:o :o :o
CC, you're a genius!!! :D