Very Fond of Food: A Year in Recipes by Sophie Dahl

Author:Sophie Dahl [Dahl, Sophie]
Language: eng
Format: epub
ISBN: 978-1-60774-179-4
Publisher: Ten Speed Press
Published: 2012-04-03T04:00:00+00:00

For the pâté, put all of the ingredients in the blender and whiz until smooth. Taste and adjust the seasoning accordingly. Refrigerate for a few hours.

For the rye cracker breads, dissolve the yeast in the warm water in a mixing bowl (or in the bowl of a stand mixer), then add the salt, aniseed, honey, and oil and mix well. Add the rye flour, oats, and half of the wheat flour and mix for 5 minutes (use the dough hook if mixing in the stand mixer). Sprinkle the rest of the wheat flour over the dough and leave it to rise for 15 minutes.

Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper. Knead the dough on a floured work surface, then divide it into ten equal pieces and roll each one into a very thin disk. Lay the disks on the parchment paper, two at a time, and bake for 5 to 8 minutes until crisp. Serve the pâté smeared on the crackers.

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