I suddenly felt the urge to post these recipes as I feel that the coming season is made for food like that. Great for dipping and spreading, these wafers and dips are
an excellent combination as an informal appetizer or a buffet item. They also
go brilliantly with baked cheeses, hummus, and more. Read the recipes below.
Parmesan Wafers
250 g flour
20 g shredded parmesan cheese
1 tsp Maldon salt
Cayenne pepper on the tip of a knife
1 small egg
30 g butter
175 ml milk
Preheat oven to 200°C/390°F. Combine dry ingredients; add
eggs, butter, and milk. Knead the dough; a mixer with a dough hook does the job
well.
Divide into small pieces and roll out thin on a floured
board. Arrange on a baking sheet clad with parchment paper. Bake for a few
minutes, until the crackers turn slightly golden. Serve with the dips presented
below.
This is a versatile cracker that can be combined with any
number of things. Try adding herbs, a different cheese, roasted seeds or cumin
seeds to the dough. You can also experiment with the size.
Tomato Dip
2 tbsp olive oil
2 cloves garlic, shredded
1 can tomatoes
salt and black pepper
1 ball mozzarella
shredded basil
Heat the oil in a saucepan. Soften the garlic carefully so
it doesn’t brown. Pour the tomatoes on and stir, adding salt and pepper to
taste. Place in an oven-safe dish and shred the mozzarella over top. Place in
an oven until the cheese is melted. Sprinkle with shredded basil before
serving.
Feta Spread
200 g pure feta cheese
1 tsp fine lemon zest
2 tsp fresh lemon juice
½ clove garlic, crushed
2 tbsp olive oil
Combine all ingredients in a food processor and puree
completely. Serve with the tomato dip.
Pear, Ginger, and
Chili Spread
4 pears, peeled and diced
3 cm (1¼ in) fresh ginger, shredded
1 red chili, halved and de-seeded
1 onion, finely chopped
3 tbsp fresh coriander, chopped
1 tsp roasted coriander seeds
2½ dl apple or white wine vinegar
100 g brown sugar
100 g sugar
salt and black pepper
Combine all ingredients except salt and pepper in a
saucepan, stir, and bring to a boil. Lower the heat and let simmer for 30
minutes.
If you prefer, remove the chili from the mixture before
pureeing it with a blender wand or in a food processor. Do not over-puree – it
should not have the consistency of baby food, but rather retain a coarse
texture. Salt and pepper to taste.
*The puree is delicious with chicken and as a sandwich
spread.
**This spread goes particularly well with melted cheeses.
All you need to do is wrap a white mold cheese with prosciutto and put it in a
hot oven until the cheese has become hot and molten inside.
Supervision, cooking and baking: Halla Bára Gestsdóttir
Photo: Gunnar Sverrisson
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