Really, I don't think I'm ready.
In my small corner of the world the late spring/early summer scourge has come out in full force. I'm talking Yellow Flies here. You never know just when they'll strike and leave you itching for hours, if not days.
It's also pretty hot here now and wouldn't you know it, the air conditioning decided to conk out on us.
And what does all of this have to do with the Secret Recipe Club you ask?
And the yummy blog I was assigned this month is just full of stuff you can bake. Cookies and cakes and biscuits and all kinds of good things. I forgot to mention the blog name, whoops. Helen's blog is called Casa Costello.. I know where I'm going for more cake ideas.
And the other challenge, well Helen is also in the UK and the recipes are all in grams and the oven temps are in Celsius. But I'm up for that, after all a lot of the Danish recipes I use are also weighed out.
I did bookmark a few recipes to try later on, her Bailey's Chococcino recipe is on my list to make.
But as I said before, I'm not baking at home, at the moment. However, since we moved Tapas to a different location this month (no air conditioning, remember), and since it's a kitchen I'm very familiar with, I decided to make some crackers. To be specific Helen's Thyme Mini Crackers.
I mixed up the dough at home and transported it and used the ovens there to bake it off.
Here's the recipe. In grams and by measure
Also Helen used part plain flour and part whole meal (whole wheat) flour, but I choose to go with plain old bread flour.
190 grams bread flour - 1 1/4 cups flour plus 1 tablespoon
120 ml warm water scant 1/2 cup warm water
40 ml Extra Virgin Olive Oil 2 1/2 tablespoons EVOO
Dried Herbs -Thyme 1-3 tsp.
pinch of salt
1/2 tsp. baking powder (this was not in the original recipe, but I like the lightness it gives the cracker)
Mix all the flour, salt and baking powder together in a stand mixer, using the dough hook. Add the water and oil gradually, letting the dough hook knead the dough. Continue to mix/knead for about another 7-8 minutes until it comes together in a smooth ball. (you may need a touch more or less flour, depending on the humidity and the kind of flour you're using, I ended up adding another 50 grams of flour).
Take out of bowl, cover with a piece of plastic wrap and let it rest for about an hour or so.
Divide the dough into thirds and add a teaspoon of dried thyme to each one, or add a different flavour of herb to each ball. Knead the dried herb into the ball, just til combined.
Roll out on a floured surface to a 5 mm thickness, then using either a small round cutter or if you're like me and a little lazy, cut them into rounds or squares. Place on a parchment covered baking sheet and bake at 170C for about 15 minutes, then increase the temp to 190 deg.C for another 2-3 minutes to brown them a little.
Keep a close eye on them though, cause they can go from browned a little to way too brown quite quickly.
Because of circumstances beyond my control, I mixed up the dough, and it ended up sitting more than 3 hours before I could bake them. The flavour was good, and I tried some Rosemary along with the Thyme but I think I could have used a little more of each herb.
I did end up serving them along with a nice piece of Brie at Tapas. They also tasted good with the Red Pepper Hummus I'd made. Nothing like a multi purpose cracker.
And really I'm not totally obsessed with crackers, I know I made them last month too, but after reading the ingredient lists on most cracker boxes, I really like making my own now.