Sun in winter inspires me some sunny dish

By Sarah Levannier - February 08, 2014




 Yesterday we had some sun. Sun has been so scarce lately, that I couldn’t just stay sit on my chair and watch it. I had to do something and in my head, something was associated with cooking and shooting. Every photographer will tell you that the daylight is the best to shoot. It’s even better if you can have a sunny light. It enhances the pictures and makes them warmer than with a regular light.



So the sun we had yesterday made me so happy that I wanted to cook something which reminds me of summer and warm days. So I chose to bake some crackers: two types: cheese and cereals. And I cooked my first Mexican salsa. It was not really the regular and typical Mexican salsa since I di not have any jalapenos at home. But it was my Mexican salsa and since every body home liked it, I’m guessing it was a success!



Cheese crackers:

-        40 g shredded cheese (you can use swiss cheese if you don’t have gruyere)
-        100 g flour of your choice
-        6 table spoon water
-        Salt and pepper

Preheat your oven at 350° F (180°C)

In a bowl, mix the salt, pepper, cheese and flour. Add the water and knead until you have homogeneous dough.

Spread it using a rolling pin until you have a 2 mm thick dough. Cut shapes and set them on a baking sheet.

Use a fork to make holes in the crackers, glaze them with water, add salt and bake them for 10 minutes or until golden.

Let them cool down and transfer them in a box. You can keep them for a month. If they happen to be too smooth, just put them for 10 minutes in your oven and wait until they have cooled down again.






Cereals crackers:

-        100 g flour of your choice
-        40 g cereals (I used wheat germs and cereals flakes)
-        1 tea spoon honey
-        salt and pepper
-        6 table spoons water (or more depending on the flour you’re using)

Preheat your oven at 350° F (180°C)

In a bowl, mix the salt, pepper, cereals and flour. Add the water and knead until you have homogeneous dough.

Spread it using a rolling pin until you have a 2 mm thick dough. Cut shapes and set them on a baking sheet.

Use a fork to make holes in the crackers, glaze them with water, add salt and bake them for 10 minutes or until golden.

Let them cool down and transfer them in a box. You can keep them for a month. If they happen to be too smooth, just put them for 10 minutes in your oven and wait until they have cooled down again.







Mexican salsa

-        3 large tomatoes
-        4 small shallots
-        Parsley to taste
-        Chili mix to taste
-        1 table spoon ketchup
-        Zest of half of a lime
-        Juice of half a lime
-        Salt to taste

Cut the tomatoes in tiny dice and put them in a bowl. Cut the shallots in thin slices and add them to the tomatoes. Add the ketchup, the salt, the Parsley finely chopped, the spices according to your taste, the lime zest and juice and mix the whole thing.

You can keep your salsa for a few days in the fridge.

Serve the salsa with the crackers as an appetizer.







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