Text 9412, 102 rader
Skriven 2011-04-09 17:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: arctic light
====================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> It takes about two years to get used to it. There is a tendency the
 JW> first summer to party til 3 AM even if you have to get up for work by
 JW> 7 AM. (if you're 29 and single).

 NB> If you are 29 and single, you probably can get away with it, too..

You got that right! Not any more, at least not two nights in a row.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Decadent Onion Biscuits And Crackers
Categories: Biscuits, Crackers, Nuts, Dairy, Healthy
  Servings: 1 batch

      3 c  almond flour (just ground
           almonds)
    1/2 c  Parmesan cheese
    1/4 c  finely chopped parsley
      1 ts dried oregano
    1/2 ts dried thyme
    1/4 ts dried basil
    1/2 ts salt
    1/2 ts baking soda
      3    eggs
      1 c  yogurt or
    3/4 c  dried cottage cheese mixed
           with
    1/4 c  water
      2    cloves of garlic pressed
      1 sm onion finely diced

Biscuits

Heat oven to 325 degrees

Combine the almond flour, cheese, parsley, herbs, salt, and soda.
In another bowl combine the eggs, yogurt or cottage cheese mixture,
garlic and onion. Add the dry to the wet and  mix well.

Spoon the batter into mounds on a non stick cookie sheet or one
lined with parchment paper using a heaping 2 tbsp measure. Bake for
15 - 18 minutes.

Crackers

As above to the mixing stage.  Prepare a loaf pan - 9 x 5 - line
with parchment.

Pour the mixture into the loaf pan and bake for 40 - 50 minutes

Cool completely.  Refrigerate to make cutting easier.  Cut in half
lengthwise and slice each half into 1/4 inch thick pieces

Place on a cookie sheet and bake at 170 for 2 hours or until they
are very hard. Turn off the heat and let the crackers cool in the
oven.

Store in airtight container.

NOTES

I made these as crackers using the yogurt.  Had a choice of blanched
or unblanched almond meal and opted for the unblanched.  It seemed
to have more texture than the other one and I thought that would be
good.

I think I didn't bake the loaf long enough.  I did cool it though
and put it in the fridge.  Slicing was a little fussy as the loaf
was crumbly.  I may also have sliced them thicker than 1/4 inch
because of that crumbly.  I baked for more than 2 hours trying to
get them hard. Eventually gave up, turned the oven off and went to
bed, letting them sit in the oven overnight.  Feedback was quite
positive and no one but me was bugged that they weren't exactly like
I thought they would turn out. They have lots of flavour and a nice
texture.  They are a little harder now - read stale maybe? - almost
a week later but still very edible.  I've been having them as a
snack or part of lunch with some of the red lentil dip that was
left.  Quite tasty.

If you are looking for a strong onion flavour you may want to add a
bit more as I don't taste onion.  Also I think I'd add more garlic
and perhaps more herbs - use fresh of course if you have them
around.

from grain free gourmet by Jodi Bager and Jenny Lass

  From: Wendy Hunt To: Foodwine         
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Make your party as enjoyable and fatality-free as possible.

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