Before you get all scared, this photograph is not a soup of any kind, it’s the macaroni and cheese I made as an antidote to the soup, which was odd. Wasn’t it Abraham Lincoln who said, “If you like that kind of thing, it’s the kind of thing you’ll like”? If not, then I said it, because this homily perfectly expresses the way I feel about the soup I invented today (vaguely inspired by a recipe in Hello! magazine, maybe that’s the root of the problem). I think it was good, if only I liked that kind of thing. But I don’t. And neither does John. So I passed it along to Becky, who is the sort of friend who will try something you preface with, “I didn’t really like it, so why don’t you have a go?” The jury is still out with their family, as I fear she may make everyone try it. The more tastebuds the better.
But before I go any further with that, my macaroni and cheese turned out completely wonderful, and I’m…
(Makes about 25)
250g plain flour + extra for dusting
1 tsp baking powder
115 ml cold water
25 ml olive oil
1/2 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
coarse sea salt for sprinkling.
1) In a large bowl (or in the mixer using the dough hook) mix together all the ingredients except the sea salt to form a soft dough. You might need to add a little more water. work it until it becomes firmer, wrap in cling film and put to rest in the fridge for an hour.
2) Heat the oven to 220c/gas mk 7.
3) Turn dough out onto clean surface & have bowl of flour ready for dusting ( You’ll use quite a bit!) Cut off walnut size pieces of the dough. Roll out each piece with your NEW rolling pin until they are paper thin and like long wide cat’s tongues, bout 20 cm long
4) place crackers on a baking tray lined with baking parchment or one of those super non stick liners. Brush with plenty of olive oil and sprinkle with sea salt. Bake for about 6 mins until crisp and golden.
I did…read the rest of this recipe