RECIPES WITH CRACKERS RECIPES

SAVOURY SEEDED CRACKERS | JAMIE OLIVER RECIPES

Savoury seeded crackers | Jamie Oliver recipes image

Crunchy and snappy, these crackers are fantastic with a wedge of cheese and some of my Pretty pickled veg, they pair perfectly with pâté, and can even be used with dips for dunking. They’re fun to make, and you can lace them with different toppings, if you wish.

Yield 10

Number Of Ingredients 4

Ingredients

250 g plain flour
2 tablespoons rapeseed oil
olive oil
4 tablespoons small mixed seeds, such as linseed, sesame, poppy, chia

Steps:

This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They’re exceptional on the day you make them, but I enjoy them for a few days afterwards, too – keep them in an airtight tin, ready to tuck into.

Nutrition Facts : Calories 133 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.1 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.4 g salt, FiberContent 1.1 g fibre

15 EASY TO MAKE PRISON RECIPES - GRAPHIC RECIPES

15 Easy to Make Prison Recipes - Graphic Recipes image

Rice bowl prison recipe can be the best way to get your share of yumminess! I wasn’t familiar with the beautiful potential of summer sausages. When I used them on the rice bowl, I was genuinely amazed by the ultimate unique flavor sausage flavor delivers to the bowl. The result is a beautiful and delicious taste after you pour all ingredients.

Provided by AbigailBradley

Categories main

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1/2 diced • Onion
1/2 diced • Bell pepper
8 Oz diced • Beef summer sausage
• Gochujang or Sriracha Hot Sauce
2 teaspoons • Minced garlic
1 pack Goya Sazon Con Culantro y Achiote
1-2 tbsp • Lime Juice
2 cups • Cooked rice
• Sweet Asian Chili Sauce
1 ear • Sweet corn, taken off the cob
¼ cup • Green olives
¼ cup, diced • Spicy dill pickles
1/2 cup • Monterey jack cheese
1/2 cup shredded or small dice.

Steps:

Use microwave and fry the onions for 3-5 minutes on high flame and summer sausage– stir it halfway.
Microwave the pre-cooked rice separately, as per the directions given on the packaging. Add the garlic salt and goya seasoning.
Take seasoned rice, stir onions with sausages with it.
Add up some olives, corn, pickles, peppers, and cheese. Stream some sweet chili sauce to balance out the taste.

Nutrition Facts : Calories 823 kcal, CarbohydrateContent 71 g, ProteinContent 36 g, FatContent 44 g, SaturatedFatContent 23 g, CholesterolContent 105 mg, SodiumContent 2029 mg, FiberContent 2 g, SugarContent 1 g, UnsaturatedFatContent 17 g, ServingSize 1 serving

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HOMEMADE ROSEMARY CRACKERS RECIPE | BBC GOOD FOOD

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary
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Category Side dish
Calories 129 calories per serving

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CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES

I’ve always thought of ravioli as the ultimate edible present – something made with love and wrapped up like a Christmas cracker. The Italians would call this caramelle because it looks like a giant sweet, but I like to think of it as crackers!
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
3. Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
4. Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
5. Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
6. Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
7. Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
8. Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
9. Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
10. Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
11. For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
12. Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
13. Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.

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CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
3. Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
4. Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
5. Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
6. Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
7. Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
8. Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
9. Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
10. Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
11. For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
12. Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
13. Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.

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