Crackers

  • Food, Sourdough & Bread

    Sourdough discard crackers

    Welcome back to my kitchen, today I have a recipe that I thoroughly adore and that always go down an absolute treat in my house – Sourdough discard crackers. We love seasoning ours with Rosemary and salt, but you could literally adapt the main recipe in any way you wish in order to create crackers you love.

    Grab the sourdough discard crackers recipe

    Rosemary Sourdough discard crackers

    Rosemary Sourdough discard crackers

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Ingredients

    • 1 cup Sourdough discard
    • 1 cup Organic plain flour
    • 0.75 cup extra virgin olive oil
    • 2 tbsp dried rosemary
    • 1 tbsp Himalayan Pink Salt

    Instructions

    1. Mix all ingredients together in a bowl until mixed into a dough.
    2. On a clear surface sprinkle some flour and knead the dough until smooth.
    3. Cut dough in half and set half aside.
    4. On some baking paper, lightly flour and roll until thin.
    5. Cut into squares - a pizza cutter works well for this.
    6. Place baking paper on tray and bake for 10 minutes on each side
    7. Repeat with second half of the dough.
    8. Store in an airtight container for up to two weeks.

    We quickly fell in love with these crackers, the deep taste of the rosemary, the wonderfulness of the salt, everything just fits perfectly together. We make small crackers but you could absolutely make these large and adjust your cooking times accordingly. These would for sure we wonderful with cheese. Even with these small crackers we enjoy them with a cheese dip and they truly taste wonderful.

    If you make these be sure to tag me on Instagram, you can find me @lifeonplot44.

  • Dinner, Food

    Parmesan Crusted Chicken

    A different take on Parmesan Crusted Chicken

    Do you ever feel like you have one dish, and not only do you know how to make it but you make it really well? That is how I feel about this crusted chicken dish, and while over the years I have omitted some of the ingredients and have changed the way I cook this, I think this recipe is not only delicious but is also now the best it can be.

    Today I’m going to tell you how you can make this recipe in a number of different ways, from the standard way I make it with chicken, with the option of making it with Quorn fillets to add a vegetarian Twist, maybe you need a gluten-free option or maybe you need to follow a dairy free diet. Whichever way works for you you will find the recipe on this post or find a link to another post.

    The great thing about this recipe is how easy is to make, how tasty it is and because of this it is an easy recipe to cook when entertaining. When we have guests I am always stuck in the kitchen panicking about timings, whether everything will be ready at the right time and particularly worry about how it is going to taste, and I’m sure I am not alone in that. I have made this dish time and time again over the years and I always come back to it because it is just that good.

    If you are here and you’re a vegetarian then I suggest you check out this post where I am going to tell you all about how to make a vegetarian friendly version of this dish. If you are a meat eater then read on to find out what ingredients you need and how you can make this fantastic dish today.

    Parmesan Crusted Chicken

    Parmesan Crusted Chicken

    Ingredients

    • 2 chicken breast.
    • 4-6 crackers (use gluten-free crackers* if needed).
    • Grated cheese (You can use whichever cheese suits you, this recipe traditionally called for parmesan but over the years I have used crumbly cheese cheese such as Wensleydale, as well as a traditional Cheddar - all these cheeses seemingly work perfect with this recipe).
    • Lemon juice.
    • Egg, beaten.

    Instructions

    1. Whisk egg and pour onto a plate.
    2. On the second plate add some lemon juice.
    3. Add your crackers into a ziplock bag and using a wooden spoon crush the crackers until breadcrumbs.
    4. Add the cheese to the breadcrumbs and mix together.
    5. Line a baking tray with foil or parchment paper.
    6. Take your chicken breast and roll it in the lemon juice.
    7. Do the same with the egg.
    8. Place your chicken breast on the baking tray.
    9. Cover the chicken breast with the breadcrumb and cheese mix.
    10. Place in the oven and cook for 40 minutes on 200 degrees C.
    11. Serve with sour cream and sweet chilli dipping sauce.

    Ingredients

    • 1 chicken breast.
    • 2 – 3 crackers (use gluten-free crackers* if needed).
    • Grated cheese (I use a lactose free cheese but you can use whichever cheese suits you, this recipe traditionally called for parmesan but over the years I have used crumbly cheese cheese such as Wensleydale, as well as a traditional Cheddar – all these cheeses seemingly work perfect with this recipe).
    • Lemon juice.
    • Egg, beaten.

    Over the years I have tried a number of different ways to cook this recipe and I have found baking it in the oven is the most effective. I love to serve this with sour cream and sweet chilli dipping sauce as well as buttered new potatoes and a fresh salad. This also goes perfect with Mediterranean vegetables or any other dish that you would enjoy with chicken.

  • Dinner, Food

    Crusted Quorn Fillets

    A Quorn Vegetarian Alternative?

    If I had a signature dish it would definitely be parmesan crusted chicken, over the years it is definitely something I have tried in a number of different ways. Given that my husband is a vegetarian and this is my signature dish, I had to find ways in which I could adapt this recipe to suit his dietary needs too, all it took was a few minor adjustments and this typically meat dish can be adapted for vegetarians.

    Now I should note here that to complete this dish I did have to use quorn replacement products as this is the best way to create a like for like dish. If you are vegetarian and you have a suggestion for this dish which doesn’t include replacement products then I would love to hear from you, please leave me a comment and if you have a link to your recipe please leave that two. Right, let’s get on with the recipe.

     

     

    Ingredients

    • Two quorn fillets.
    • Lemon juice.
    • Egg, beaten.
    • Crackers.
    • Cheddar cheese (we use lactose free cheese but you can use any type of medium cheese. Hard cheeses are more difficult to come by as many are not vegetarian friendly, but if you know of a vegetarian friendly hard cheese it would work very well in this dish).

     

    Method

    1. Add lemon juice to a plate.
    2. Whisk egg and add to another plate.
    3. Add your crackers to a ziplock bag until they form breadcrumbs.
    4. Grate you’re cheese and add this into a ziplock bag as well, insuring the bread crumbs and cheese mixed together.
    5. Take your quorn fillet and role in the lemon juice.
    6. Then do the same and the egg.
    7. Cover a baking tray with foil or parchment paper.
    8. Place your Quorn fillet on the baking tray.
    9. Cover the fillets with the breadcrumb cheese mix.
    10. Bake in the oven for 20 minutes on 200 degrees C.
    11. Serve with sour cream and sweet chilli dipping sauce.

    This recipe is a fantastic take on the original parmesan chicken recipe. Baking the Quorn fillets in the oven for a short time keep them moist and locks in all the flavour from the crust. You can serve these fillets with sour cream and sweet chilli dipping sauce, and it also tastes great with buttered new potatoes and either vegetables or a fresh salad.