Breadsticks
3 tablespoons olive oil
350 grams strong white flour
1 1/2 teaspoons salt
1 tablespoon active yeast
200 ml warm water
Sesame seeds
Combine the flour and salt in a large bowl.
Combine the warm water (roughly body temperature) with the oil and sprinkle the yeast over the top. Leave it for 5 minutes - it should froth up.
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.
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.
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. Lay the breadsticks on a tray and brush with oil, then sprinkle with sesame seeds.
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.
1 avocado
Juice of 1 lime
1/4 teaspoon 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!
3 tablespoons olive oil
350 grams strong white flour
1 1/2 teaspoons salt
1 tablespoon active yeast
200 ml warm water
Sesame seeds
Combine the flour and salt in a large bowl.
Combine the warm water (roughly body temperature) with the oil and sprinkle the yeast over the top. Leave it for 5 minutes - it should froth up.
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.
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.
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. Lay the breadsticks on a tray and brush with oil, then sprinkle with sesame seeds.
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 teaspoon 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!
I never thought of serving Bread Stix with Avacado Dip, that looks really good. I love those Bread Stix!
ReplyDeleteThank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
Miz Helen