Success can be a bad thing. Really. Recreating Cherry Garcia successfully (somewhat) spurred me on to try homemade versions of other calorific things that were earlier limited to summer vacations abroad. Not like I can have Labneh or S'mores any time soon at Madras!
Then again, I might have to bite my lofty words, because if you have enough money, you can have most things in India.
Apparently, it is. All those things crank out a mean batch of Goldfish crackers. You know what they are. Those Cheese-balls-y tasting, fish-shaped crackers that are priced at 725 bucks for a tiny packet at Nuts N Spices? Kid you not. Go check if you don't believe me.
It's easier making them at home. And you can put all sorts of things in, like the aforementioned whole wheat flour, olive oil, flax seeds and the like. You can smugly stuff your face with it, knowing that it'll leave you all shiny-haired, strong-boned and soul-satisfied. Nobody will know the difference, not even, your sharp-palate'd nephew.
You can still make the original way, with regular flour, no flax seeds and butter. Let me know if it tastes better that way!
Good-for-you Goldfish crackers
Ingredients:
1-1/2 cups sharp cheddar cheese, grated.
1 cup whole wheat flour (atta)
1/4 cup All-purpose flour (maida)
1/4 cup ground flax seeds.
1/'4 cup Nutralite/butter/olive oil.
1/4 tsp onion powder (can use soup powder)
1/4 tsp salt.
1/4 tsp paprika (optional)
Black and white sesame seeds, for sprinkling.
Yogurt or extra butter, for kneading the dough.
Method:
In a food processor or mixie, pulse together all the ingredients for about 2 minutes, until the whole thing forms a dough ball.
If the dough is a little crumbly, knead it together with a couple of tablespoons of yogurt or butter.
Cover the dough ball with cling film and refrigerate for about an hour, so the dough is easier to handle.
Cut it out into shapes with a help of cookie cutters, pizza slicers, bottle lids or just a knife.
Place the cut crackers on ungreased foil. Dab a little olive oil or water on top. Sprinkle over the sesame seeds. Poppy seeds, if you have it.
Bake them in a preheated oven at 200 degrees C or 350 degrees F for about 15 minutes, until the corners turn a light brown. Set it out to cool. Stow them away in an airtight box at room temperature.
If you omit the savoury ingredients (like the onion powder and paprika), do try it with a teensy dab of apple jam or honey.
Cheese and apple? Cheese and honey? That's how you restore the natural order of things in this world. Kid you not.
Then again, I might have to bite my lofty words, because if you have enough money, you can have most things in India.
So what next? Nothing with a sugar overload. Three bars of Snickers (NOT homemade) in three days made sure of that. A hunk of cheddar cheese was residing in the refrigerator door. Dangerously close to the expiry-and-hence-fungus-ridden date. Yes, something with cheddar cheese in it.
But because I'm dumping a block of cholesterol (along with Calcium and protein), I'll health it out with... flax seeds? Sesame? Whole wheat flour? All of the above?! Is such a thing possible?
Apparently, it is. All those things crank out a mean batch of Goldfish crackers. You know what they are. Those Cheese-balls-y tasting, fish-shaped crackers that are priced at 725 bucks for a tiny packet at Nuts N Spices? Kid you not. Go check if you don't believe me.
It's easier making them at home. And you can put all sorts of things in, like the aforementioned whole wheat flour, olive oil, flax seeds and the like. You can smugly stuff your face with it, knowing that it'll leave you all shiny-haired, strong-boned and soul-satisfied. Nobody will know the difference, not even, your sharp-palate'd nephew.
 |
| Bought these flax seeds at Spice Route at Express Avenue! Love-love-love the store! |
You can still make the original way, with regular flour, no flax seeds and butter. Let me know if it tastes better that way!
Good-for-you Goldfish crackers
Ingredients:
1-1/2 cups sharp cheddar cheese, grated.
1 cup whole wheat flour (atta)
1/4 cup All-purpose flour (maida)
1/4 cup ground flax seeds.
1/'4 cup Nutralite/butter/olive oil.
1/4 tsp onion powder (can use soup powder)
1/4 tsp salt.
1/4 tsp paprika (optional)
Black and white sesame seeds, for sprinkling.
Yogurt or extra butter, for kneading the dough.
Method:
In a food processor or mixie, pulse together all the ingredients for about 2 minutes, until the whole thing forms a dough ball.
If the dough is a little crumbly, knead it together with a couple of tablespoons of yogurt or butter.
Cover the dough ball with cling film and refrigerate for about an hour, so the dough is easier to handle.
On a lightly floured work-surface, set out the dough, and roll it out like a chapati/tortilla. You might want to flour the rolling pin a little.
Place the cut crackers on ungreased foil. Dab a little olive oil or water on top. Sprinkle over the sesame seeds. Poppy seeds, if you have it.
Bake them in a preheated oven at 200 degrees C or 350 degrees F for about 15 minutes, until the corners turn a light brown. Set it out to cool. Stow them away in an airtight box at room temperature.
If you omit the savoury ingredients (like the onion powder and paprika), do try it with a teensy dab of apple jam or honey.
Cheese and apple? Cheese and honey? That's how you restore the natural order of things in this world. Kid you not.
Those things are addictive. :(
ReplyDeleteAnyway, I'll send you a box of marshmallows and some crackers (you can provide your own chocolate!) for the Smores if you promise to share!
You have officially become a whole lot less annoying. :)
ReplyDelete