Wednesday, 11 January 2012


M and I did not make many resolutions this year - I think M made none except the one I will be talking about, and mine are always the same: buy less yarn (failed already), buy less in general (failed as well)... So none of great consequence. But we agreed on one thing - that we will eat 100% British food (and drinks) at home. And what it really means is that we have to cook a lot from scratch (to ensure that it is British flour, British butter etc). We have a couple of exceptions - condiments (we found salt but not pepper yet) to spice up our dishes and products in which the main ingredient (at 95% for instance) is known to be British (e.g. some brands of crisps). We are also still using some of the ingredients bought in 2011 that we have left - cannot bring myself to throw away food!

Black pepper and linen seeds Water Crackers

The good thing is that I did not have to stop having cheese! We are tasting all sorts of cheese at home - never had so many in my fridge. But there was the question of water crackers - we had to find a solution. A little googling and testing later we think we have the recipe for homemade water crackers - the original recipe is available here.


200g plain flour
1 tsp baking powder

50g butter , cold, cut into cubes
1/2 tsp of table salt
flaky sea salt (to garnish, not to add in the dough)

We are using the pasta maker to make the crackers super thin (on setting 6 if you have one) - using that technique you can probably make around 40

Cumin seeds version

1. Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the table salt in your food processor, then whizz for a minute until the butter is completely mixed with the flour. Add some water and work until the dough comes together. You want a soft but not sticky dough.

2. Roll out the dough very thin, or use the pasta maker to make thin sheets.

3. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. You can also add pepper or linen seeds (British). Prick the crackers all over with a fork, then cut into squares. Place on the prepared trays - don't worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale - they may should be a bit hard.

4. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

So here we are, these two batches should keep us going for .. a maximum of two days. We made some over the past weekend - but they were not thin enough.I am just glad the pasta maker multi-tasks!

So more to come on our cooking adventure - we have nearly finalised the mushroom soup recipe, and the pasta one as well (hence the fact we have a pasta maker!), and we may also review some of the products we find along the way.

The adventures may become a separate blog altogether - we just have had no time to actually set it up, but I will keep updates on this blog as well.


  1. That's definitely an interesting resolution. Be sure to give updates on how it goes.

  2. sounds delicious, I'm going to have to try this...


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