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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