May 3, 2020 / Lyn Jones / 0 Comments
Herb & Sea Salt Chick Pea Crackers
(https://healthymamainfo.com/2012/05/spicy-chickpea-crackers/ is an Indian spiced version)
(https://www.veganricha.com/chickpea-fennel-crackers-vegan/ – uses mashed chick peas)
Ingredients
- 2 cups Chick Pea Flour
- 1 tsp Baking Powder
- 125ml warm water
- 30ml olive oil
- 1 tsp Sea Salt
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- extra Sea Salt
Step 1
Pre-heat oven to 190C (170C). Place flour, baking powder and salt in a food processor and with the motor running pour water and oil into the flour. Mixing until a dough has formed. Add a little extra water if required.Step 2
Tip dough out onto a floured surface and knead gently. Set aside covered for 20 minutes.
Step 3
Measure two pieces of baking paper to approx. 20 x 30cm wide. Roll dough out between two pieces of baking paper to a 2mm thickness. Remove top baking paper and sprinkle with the herbs, paprika and extra salt. Roll over them with the rolling pin to press into the dough. Prick dough all over with a fork and cut into small rectangles without cutting all the way through.
Step 4
Bake for 15 – 20 minutes until crisp and brown. Allow to cool, break into portions then serve with your favourite dips and cheeses.
Tips
Substitute herbs and paprika with a spice blend like za’atar or dukkah. Sprinkle a little grated parmesan over the top or try dry fennel or cumin seeds.
Crackers will keep for 2 – 3 days in an airtight container.
June 11, 2017 / Lyn Jones / 0 Comments
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy -fragrant dukkah!
This golden dukkah crusted chicken pairs perfectly with a roasted ratatouille. Keep it simple tonight – set and forget the veggies as they roast.
4 servings
800g sweet potato, unpeeled & cut into 1 cm cubes
2 zucchini, cut into 2 cm chunks
1 red onion, cut into 1 cm thick wedges
2 red capsicum, cut into 2 cm chunks
2 tbs olive oil
4 fillets free range chicken breast
2 sachets dukkah
1 bunch parsley, finely chopped
2 blocks fetta cheese, crumbled
1 lemon, cut into wedges
1 Preheat the oven to 200°C/180°C fan-forced.
2 In a medium bowl, toss the sweet potato, zucchini, red onion and
red capsicum in half of the olive oil, season with salt and pepper and
place on the prepared oven tray. Cook in the oven for 30 minutes, or
until the vegetables are tender and golden.
3 Meanwhile, toss the chicken breast fillets with the dukkah until
they are lightly coated in the mix. Heat the remaining olive oil in an
ovenproof frying pan over a medium-high heat and cook the chicken
for 2 minutes on each side. Transfer the chicken to the oven for the
last 10 minutes of the vegetable cooking time. * *If you don’t have an ovenproof pan, simply transfer the chicken to a baking paper lined oven tray.
4 Remove the vegetables from the oven and toss through the parsley and fetta cheese.
5 To serve, divide the rainbow vegetables and dukkah chicken
between plates and serve with the lemon wedges.