I have added a new page to my blog with menu ideas. Have a look!
Now for the crispbread. This is a good start to a meal. It doesn’t take long to make and will keep your friends occupied while you finish cooking. Or you can just make it for yourself of course! This recipe is a good base – you can add whatever you like herb wise. Seeds would be good too. I shall make some with fennel seeds soon or maybe even caraway seeds. Mmmm!
What you need (makes 4 large crispbreads):
120g wholewheat flour
A few pinches of salt
Half a tsp baking powder
100ml warm water
A few glugs of olive oil
A few tsp rosemary (fresh or dried)
A few sprinkles of sea salt
For the dip:
150g broad beans
2 tbsp olive oil
What you need to do:
1. Put the flour, salt and baking powder in a bowl. Pour the warm water on top and bring the ingredients together with your fingers.
2. Once the ingredients are combined tip the dough onto a floured surface and knead for 3 minutes.
3. Mould the dough into a ball and wrap it in cling film. Put it in the fridge for 30 minutes.
4. Boil the broad beans for 3 minutes.
5. Drain the beans but retain a touch of the water. Put them in a blender with the walnuts and 2 tbsp olive oil and pulse until they are combined but not too smooth.
6. Heat the oven to 200C/180C (fan).
7. Once the dough has been in the fridge for 30 minutes remove it and pull it into 4 pieces. Roll each piece out on a floured surface with a rolling pin. Cover the rolling pin in flour so the dough doesn’t stick to it. You can also flatten the dough by passing it through a pasta machine. This makes it extra thin and crispy but using a rolling pin is absolutely fine.
8. Place each crispbread on baking paper on a baking tray. Drizzle each with olive oil and sprinkle rosemary and sea salt on top.
9. Bake them in the oven for 12-14 minutes. They should look browned but not too dark. The baking time will depend on how thin they are.
Enjoy them with the dip!