Watch Hugh go crackers!

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Light & Easy - River Cottage
If you cannot read this email, please click here
Watch Hugh go crackers!

In River Cottage Light & Easy, Hugh delivers wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.

Today Hugh rustles up his irresistable crisp, salt-scattered linseed and rosemary crackers and on Wednesday, he creates the perfect accompaniment: mackerel tartare - a very quick and easy, dairy-free alternative to smoked mackerel pâté.

• Hugh will be doing a talk and book signing at the brand new River Cottage Canteen in Winchester, date to be announced soon.

Get your copy now

Linseed and Rosemary Crackers | Hugh Fearnley-Whittingstall
Watch Hugh make linseed and rosemary crackers for Food Tube
Ingredients (makes about 16)

50g brown linseeds (flaxseed) 
30g ground linseed (ground flaxseed) 
20g rice flour (brown or white) 
20g buckwheat flour

11⁄2 teaspoons ground cumin
2 teaspoons chopped rosemary 
1⁄2 teaspoon fine salt 
Rapeseed or sunflower oil, for oiling 
1⁄2 teaspoon flaky sea salt

Preheat the oven to 170°C/Gas 3. Place the whole linseeds in a heatproof bowl and add 100ml boiling water. Set aside for 10 minutes. Meanwhile, combine the ground linseed, flours, cumin, rosemary and fine salt in a bowl. After their 10 minutes’ soaking, add the linseeds and their water to the dry ingredients and combine into a dough. It should be quite stiff but still hold together. If it seems very dry and crumbly, add a few more drops of water. 

Divide the dough in two. Brush a sheet of baking parchment well with oil, or start with a non-stick silicone sheet. Put one portion of dough on the oiled parchment, or silicone sheet. Oil a second sheet of parchment and place, oil side down, on top of the dough. Use a rolling pin to roll out the dough under the parchment. Roll it until it is very thin – only about the thickness of the linseeds themselves – in one, rough-edged sheet. 

Carefully peel off the top sheet of parchment and transfer the base sheet, with the dough on it, to a baking tray. Sprinkle with half the flaky salt and bake for about 20 minutes, or until completely dry and slightly curled up. 

Leave to cool, then very carefully peel away from the parchment. The crackers have a tendency to stick slightly, even to well-oiled parchment (though not to a silicone sheet). Repeat with the second piece of dough. When the crackers are cool and crisp, break them into pieces to serve. Store in an airtight container for up to 2 weeks.

Leave out the cumin and rosemary for a plain cracker, or replace with other spices such as paprika, or other dry, woody herbs such as thyme.

• This recipe has been taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.

Get cooking with Hugh, the Light and Easy way:
River Cottage

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