Savoury Oat Crackers

This crackers were tried out from my baking cook book collections and after seeing the final outcome, I started to prepare it quite often. Now a days it has become our most of the time evening snack with a cup of tea. You can feel the crispiness of the crackers and crunchiness of the cashew nuts at the same time. Dried thyme leaves add a very nice flavour too. If you are going to try it out, do not compromise any ingredients except egg. You will definitely like it.



I am blogging here the cashew nut version of oatmeal crackers.



Basic Information:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Makes: 15 crackers


Ingredients: (Updated recipe)



Rolled Oats - 90 grams

Unsalted Butter - 100 grams

Whole meal flour/Plain flour -25 grams

Salt - 1/2 teaspoon

Dried Thyme - 1 teaspoon

Walnuts / Cashew nuts - 40 grams, finely chopped

Egg - 1, well beaten

Sesame seeds - 3 tablespoons or more



Method:



1) Preheat the oven to 180C/350F. Grease the baking tray with butter or line it with baking sheet. Spread out the sesame seeds in a wide plate.

2) Mix Rolled oats, unsalted butter, plain flour, salt, dried thyme and cashew nuts in a mixing bowl. Lightly rub them using your finger tip.

3) Add beaten egg little by little till you get the soft dough. It is not required to use the full egg here.

4) Once the dough is ready, make a gooseberry size balls and roll them in sesame seeds to coat lightly and evenly.



5) Place the balls in the prepared baking trays. Make sure to leave enough space between dough balls.

6) with the help of rolling pin or hand, roll over the balls to flatten them as much as possible.

7) Keep inside the oven and bake it for 12- 15 minutes or until it is pale golden.

8) Cool the baking trays for 3-4 minutes, then transfer it to a wire rock to finish cooling.

Note: I used my hand to make the balls flatten with the help of remaining beaten egg. The beaten egg/water avoids stickiness of batter with hand while flattening.



Linking this recipe to Lite Bite's - WWC - Oats In Baking.

More than selection... service and quality weighs in!

Kitchen and bathroom designers and affiliated contractors have many choices in the marketplace for cabinetry.  So how do they choose a partner?  Is selection the most important consideration?  What about customer service before, during, and after the sale?  Quality?  We think we offer the best mix all of the above.


Introducing Brandom Cabinets, a small to mid-sized cabinet manufacturer based in Hillsboro, TX.  Offering a surprisingly wide variety of wood, finish, and construction combinations - Brandom proves that being in business more than 58 years requires more than just selection.  Recent additions to the product line to include additional paint colors, faux finishes and more continue to expand the growing catalog.


Pride in service before, during, and after the sale is a cornerstone ideaology helping to separate Brandom from the rest of the industry.  Recent expansion of the service platform to include a new CRM shared file system allows all the service personnel to work as one unit - a truly seamless interface of information from one agent to another.  The ability to be educated as to the last known inquiry on file, status of the request, and conveyance of the customer's need to the manufacturing and shipping side of the business has been met with initial applause from customers and dealers alike.


Improvements in the Quality Assurance Program has yielded argueably the best looking and durable painted maple in the business.  Brandom also paints poplar wood on a limited availablity basis providing an option in jobs that don't have such regimented finish expectations.  Further improvements include instatement of tighter cleaning and maintenance schedules in the finish department to ensure that airborne debris or mechanical failure does not hinder the overall finish quality.


What is most important?  Selection?  Value proposition?  Customer service?  Quality of the finished product?  The answer is ALL of the above... Brandom certainly stands out as a strong partner in a virtual sea of providers.  Nice to see an american owned and operated company that still puts the customer first.

Kids Pasta - Car, Train, Bike, Plane, and Wheels Pasta with Crispy Basil and Cheese

We all love pasta a lot and my son loves it. I used to feel bad that he does not like pizza, which is sometimes a rescue food, when I am not in mood to cook. But now I am happy that he likes pasta a lot and changed my rescue food from pizza to pasta. So where ever I go I try to get some beautiful and interesting shaped pastas. This time I went to a beautiful store, where they sell locally made, healthy and authentic Italian ingredients and most of them were organic...as soon as I saw these shaped pastas, I grabbed it though it was bit expensive, because I know Anush loves cars, wheels, train etc., He is mad of cars and now he can tell almost all the cars names, his fav one being Mustang, Porsche and Mazda...all being race cars.. :-) My brother too loves cars..Anush is just like him. The wheel pasta was whole wheat. He enjoyed a lot eating this pasta.


Ingredients:
------------

1 1/2 cup shaped Pasta (car, train, plain and bike)
1 1/2 cup Wheel shaped Pasta (this pasta was Whole Wheat)
2 cups Basil and Tomato Pasta Sauce
Salt and Pepper to taste
1/4 tsp Red Pepper Flakes
1/4 cup grated Parmesan Cheese
1 big bunch Basil Leaves
2 pods Garlic crushed
1 tsp Olive Oil
1 tbsp Butter


Method:
----------

1. In a large pot add 1/2 full of water and bring to a boil, add generous amount of salt and add the pasta, stir once and let it cook for about 7 mins or until the pasta is Al Dente.
Note: Whole wheat pasta cooks faster than the regular ones so make sure you check regularly.

2. In the meantime in a pan add oil and butter and when the butter starts to melt, add the basil leaves and garlic and saute until crisp for about 5-6 mins.

3. Remove the basil and garlic on to a plate leaving rest of the oil in the same pan, in this way you get crispy basil and basil and garlic infused oil. :-)
4. In the same pan add the pasta sauce and simmer it by adding pepper powder and red chili flakes.

5. After the pasta is cooked, strain the pasta water, reserve some to add it to the sauce, if it gets thicker. Run the pasta under cold water so that  it stops cooking further.

6. Add the pasta into the sauce in the pan and mix gently without breaking the pasta.

7. Add the pasta water too to make a little bit thinner sauce, now check on the salt, as the pasta water has enough salt, if you need more, you can add after this.

8. Now cook for about a min or two, transfer it to a serving plate, sprinkle with parmesan cheese and crispy basil over the top.


Sending this recipe to Reva for the Event: "Herbs and Flowers: Basil" and "Pasta Pizza and Noodles hosted by Jayasri - "Samayal Arai" and Pari - "Foodelicious".

 

You Might Also Like:

Carrot Pasta with Carrot Ribbons

How to Cook Perfect Pasta

Sweet Potato Orzo Pasta Cassarole

Veggie Pasta Made Easy

Fettucini Alfredo topped with Basil and Croutons

Mushroom and Red Bell Pepper Ravioli