We have had another fun filled fortnight in Kitchen Garden. Here are this fortnight’s recipes with photos at the bottom of this article.
HOMEMADE CRACKERS
Ingredients
- 2 cups of plain flour
- 1 cup of warm water
- 4 tbs olive oil
- ¼ teaspoon salt
- 2 tsp castor sugar
- 1 tablespoon dried herbs (we used dill)
- extra 1 tbs olive oil
Method
Preheat oven to 200°C. Mix all ingredients into a bowl. Stir to combine. Flour a bench top and tip dough onto bench. Knead for a few minutes adding more flour if the mix is too sticky. Roll out dough as thinly as possible. Brush top with extra olive oil and sprinkle over herbs, pressing lightly to make the herbs stick. Cut the thin dough into uniformly shaped/sized crackers. Place onto a lined baking tray and cook in the oven until brown and crispy. Allow to cool on trays and serve with your favourite dip.
BEETROOT DIP
Ingredients
- 1 large beetroot
- 1 small tub of sour cream
- 1 tbs lemon juice
- salt and pepper to taste
Method
Grate beetroot and place in a mixing bowl. Add sour cream, lemon juice and salt and pepper to taste. Stir to combine and serve with homemade crackers.
Mandy Ward, Kitchen Garden Convenor