Julia’s Rye Olive Oil Crackers With Goat’s Cheese And Lemon Dip


(Makes 8-10 large crackers)

150g plain flour, plus additional for dusting
50g rye flour
5g high quality sea salt
2 tbsp additional virgin olive oil, plus additional for brushing
100ml heat water
Sage, rosemary and thyme (non-obligatory)
Flaky sea salt, to garnish

Goat’s cheese and lemon ‘dip’

150g goat’s cheese
2 tbsp pure cream or pure yoghurt
Zest of a lemon
3tbsp additional virgin olive oil
Thyme, to garnish
Salt and pepper, to season


Preheat the oven to 190C. Line two trays with baking paper.

To make the crackers, combine the flours along with the salt in a big bowl or on a workbench. Make a properly within the centre and pour within the oil and the water. Combine the flour into the moist elements with a fork till you could have a shaggy dough then knead briefly till easy.

Take one quarter of the dough (holding the remaining lined), and roll out till very skinny, round 2 mm in thickness. Use additional flour to keep away from the dough sticking, if crucial. You are able to do this with a rolling pin or with a pasta machine. You may depart the crackers plain, or scatter over some herbs, like sage, rosemary and thyme, then fold the dough in half and roll out once more till it’s once more round 2 mm in thickness. Reduce the dough into manageable items, in order that they will match in your tray. Drizzle with olive oil and scatter with a little bit sea flaky sea salt. Bake within the preheated oven for 10 minutes or till very golden. Permit to chill then break up into smaller crackers, to your liking. Repeat with the remaining dough.

For the goat’s cheese, place the cheese in a small bowl and add the cream or yogurt to loosen. Combine properly till easy. Prime with lemon zest and drizzle with the olive oil. Scatter over the thyme and season with a little bit salt and pepper. Serve with the crackers and a few recent greens.

What else I’m cooking with…

Something that’s delivered within the Ramarro Farm Vegetable Packing containers. Their stunning radicchio is particularly a spotlight. Made right into a salad with blood oranges and hazelnuts and dressed with a easy French dressing. Spring garlic is right here too which suggests pesto!

What else I’m consuming…

Sarafian Hummus by the stunning Tom Sarafian, which has simply launched. In case you ever ate it at Bar Saracen [a now-closed Middle Eastern restaurant in Melbourne], simply how good it’s. Tom makes use of native chickpeas and olive oil and tahini from Lebanon. I’ve been consuming it with flatbread (or attempt it with these crackers) and pickles!

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