Tuesday, February 21, 2012

Incredibly Edible Appetizers

On Saturday I got to indulge in one of my favourite activities, which is of course to feed my friends lots of yummy foods. I've been wanting to try breadsticks for ages but it wasn't really the type of night for eating soup, so after lots of debating with myself I decided that breadsticks can go with dip as well as nacho chips can. The breadsticks recipe comes out of this great cookbook that I hae that has no name other than 'Home Baking' and has no author other than the brand name 'Love Food'. They turned out really well; they smelt amazing in the oven and they were somewhat addictive when it came time to eat them. The dip was good to, but it was just dip. The breadsticks I could have made again immediately, as soon as they were finished, because they were just that good.


Breadsticks

3 tablespoons olive oil
350 grams strong white flour
1 1/2 teaspoons salt
1 sachet fast acting yeast or 1 tablespoon other yeast
200 ml warm water
Sesame seeds

As per usual, combine the flour, salt and the yeast in a large bowl. Unless you are not using the instant/fast-acting yeast, in which case you need to add the yeast to the liquid instead. This recipe specified a warm bowl, which is a really good idea because the warmer your dough is, the better it will rise.

Combine the warm water (roughly body temperature) with the oil and if you are using fresh yeast or large yeast granules, add these and give them a few minutes to dissolve.

Pour the liquid into the flour and begin to mix, until it is a dough. Tip the dough out onto a clean surface and begin to knead, adding a little more flour as you go (not too much though). Knead for about 10 minutes.

Now if you are using normal yeast, let the dough rise in a warm place for about an hour, until it is double in size. Then give it a quick knead and continue. If you are using fast acting yeast you can skip that part and just continue with the breadstick making.

Roll the dough out into a rectangle that is about 20 cm by 30 cm. It should be quite thick still, nearly a centimetre. Then slice the rectangle into 3 strips, lengthwise. Slice each strip into 10 small rectangles, as you can see below.


Take each of those rectangles and sort of roll it and stretch it until it is about 20 to 30 cm long. Pour the sesame seeds onto a plate and roll each breadstick in them until they are well covered. Lay the breadsticks on a tray (I filled up two trays with this recipe) and brush with oil. Or spray with cooking spray. Whatever you use, don't skip this step! I forgot and all my sesame seeds fell off while we were eating, leaving a huge mess! I reckon the oil would not only make the sticks nice and golden but would also help the seeds to adhere.

So now turn the oven on to 200 degrees celsius and while it heats, leave the breadsticks to rise. Then bake them for 10 minutes, flip them over and bake them for another 10 minutes.


Avocado Dip

1 avocado
Juice of 1 lime
1/4 teasoon ground coriander
Pinch of salt
3 tablespoons plain yoghurt
A small handful of cherry tomatoes, chopped

Now this is really simple to make. First, you need to get your ripe avocado and scoop all of the flesh into a small bowl. Then add the rest of the ingredients except for the tomatoes. Mash it up together, perhaps using your stick blender to make it smooth. Keep on adding salt if it is needed, and also add more yoghurt if you need to, or want to. Then, last step - stir in the cherry tomatoes and your dip is finished!

1 comment:

  1. I never thought of serving Bread Stix with Avacado Dip, that looks really good. I love those Bread Stix!
    Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

    ReplyDelete

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