• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Keith’s Crispy Salty Pas­try Treats

  (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

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