Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
The challenge required us to bake two crackers using two of three methods: hand rolled, pasta machine rolled, or the icebox method. I don't own a pasta machine, so the choice was immediately made for me.
Unlike the last two challenges, these are something I've baked before. I've never blogged any of my recipes, however, so it was a good excuse to return to two of my favourite recipes and share them with you guys.
Let’s crack some open…
Unlike last week, I was really looking forward to delving into this week's cook book. Second on the list is Stephanie Alexander's "Kitchen Garden Companion".
This is a really neat book. The book deviates from the usual entrée/main/dessert structure of cookbooks. Instead, it works its way alphabetically through a list of garden ingredients: herbs, spices, fruit and vegetables. The header of each recipe features the name of the ingredient that starts in the dish. Not only is it unique, but I find it really handy for when you have something you need to use up, but can't think of a good use for it.
I had so much fun flipping through the book that I became spoilt for choice…
For the next 10 weeks of the challenge, I'll be going through this Mini Cookbook Collection. This set of books was a collection released by The Herald Sun. I don't read that
propaganda paper, but my dad is a big fan of it. So he picked up the collection for me.
It features a bunch of recipes from these cook's actual recipe books, meant as a teaser to encourage you to buy the real thing. At $2 a pop, it was hard to resist the little taste test,
First cab off the rank is Jamie Oliver’s "Jamie Does…"
The dish for this week came from another op shop pickup by my dad: "Inspiring Tastes". This book is another of those promo dealies, this one by Masterfoods. The theme for this is that every dish uses a Masterfoods product or four. But, despite the fact that I usually do buy Masterfoods products, they can be easily subbed for any brand, or even fresh herbs.
Now, lamb is my favourite red meat in the world. In fact, it's my favourite meat period. But it is also one of the most expensive meats going around, so it's seldom had in my household. As a poor uni student, I usually only stock our freezer with chicken, mince and sausages where protein is concerned. So this dish was a bit of a special treat.
Stuffed loin of lamb…