Health knowledge made personal
 Of course, the dip may vary between something cool and creamy, hot and piquant or deeply savoury and the dipper can be as humble as a carrot stick or as fancy as some nigella flecked flatbread, soused in garlic butter. I'm short of time as usual, so I'm going to share with you a simple cheese cracker that takes only 15 minutes from starting blocks, to biting into a crisp, cheesy, and delicately moreish cracker. If a Christmas entertaining emergency arises - this is your cracker paramedic, on the scene before you can break a sweat. I wouldn't really use these for dipping as they are likely to crumble, but they're a great accompaniment to an espresso shot of soup, or made tiny as the base of a delicious canape - maybe a deconstructed melanzane parmigiana? You could smear some herbed Greek yogurt on for a crisp and creamy mouthful, or dollop on a little slow cooked tomato ragout for a little pizza mouthful.  I made a quick batch of these and was photographing them before supper when Finn's hand shot into view. It's virtually a blur - as the hand arrived, I screamed, 'NO!' and the hand withdrew instantly as though it had been burnt. Fellow bloggers and children of the same - you know what I'm talking about. Don't touch the food until after the shoot ok? Grrr... It does however serve as a testament to the kerb appeal of these crackers - they are hard to resist. Most people who like cheese just love them - so give them a go!  Lacy Cheese Crackers (Gluten, Grain and Nut free) Allow 2oz (50g) cheddar cheese per person. Line a few trays with non stick baking parchment and set the oven to 180ºC. Grate the cheese on a fine grater - but not a zester. Make flattish piles of grated cheese on the baking sheets - about 2" (5cm) across, with 1" (2.5cm) gap between. Pop in the oven for 10-12 minutes - until starting to turn golden around the edges and lacy, bubbling in the centre. Cool on the tray for a few minutes and then transfer to a rack. Don't drain the oil that comes out - it's good for you! Full of vitamin A and D from the butterfat and a great catalyst for the calcium in the cheese. If they're not completely crispy then pop them back in the oven for another 5 minutes - but don't overcook or they will taste burnt. They won't keep long, so just make enough for one sitting. |
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