8 Dec 2010

Rosemary Nuts and Spicy Chessy Crackers.

With the holiday season coming up, we need quick and easy recipes to fill up large platters for entertaining guests or as individual nibbles when curled up on the couch with a book or just watching TV.

Rosemary flavoured Nuts and Spicy Cheesy Crackers are two of my most favourite of nibbles. They are done in minutes, have a decent shelf life [7-10 days] and minimal  common ingredients are required which I am sure will be in any person's pantry.


Rosemary Flavoured Nuts.
I have used almonds and cashews in this recipe. You can use a either one or both and can substitute pepper for cayenne powder.

Raw almonds [without the skin] :100gms.
Whole cashews: 100gms.
Butter: 1 tbsp.
Dried rosemary : 2 tsp.
Coarse pepper powder: 1 tsp.
Salt: 1 tsp.


1.Preheat the oven to 150 degrees.
2.In a small bowl melt the butter in the microwave.
3.Mix all the ingredients with the butter.
4.In a larger bowl mix the almonds, cashews and the spiced butter well.


5.Line a baking tray /cookie tray with greaseproof paper. Spread the nuts onto the tray in a single layer.
6.Place in the middle rack. Toast for 15-18 mins, stirring once until fragrant.
7.Cool for 5 mins and store in an air tight container.

Serve with the cheesy crackers and a hearty soup. Warm them before serving to give a shine.


Spicy Cheesy Crackers:
These are easy cheesy and melt in your mouth.


All purpose flour : 1and 1/2 cups.
Strong cheddar cheese [shredded]: 1 cup.
Cayenne pepper: 3/4 tsp.
Salt: 1/2 tsp.
Butter [melted]: 2 tbsp.
Water : 1/2 cup.


1.Mix all the ingredients except the water.
2.Add the water little by little to form a dough. It should not be sticky and the consistency should be harder than the chapati dough.
3.Roll into a log about one and half inches in diameter and wrap in cling film.
4.Refrigerate for 2 hrs.
5.Preheat oven to 150 degrees. Line a cookie tray/baking tray with a greaseproof paper.
6.Remove the cling film and slice it onto thin slices around 0.8 inch in thickness. Arrange in a single layer not very close to each other.
7. Bake for 12-15 mins in the middle rack just to get a brown ting around the edges of the crackers.
8.Keep an eye on them as depending upon the thickness of the crackers, they will brown sooner if very thin and a little late if thick.
9.Cool for 5 mins  and store in an air tight container.

Serve with the roasted nuts and a warm soup

Note:I like the crackers as they are but it will be a good idea to add sliced jalapenos.

This is for the  AWED-French event by DK, guest hosted by Priya of Priya's Easy N Tasty Recipes.


Enjoy....

Scribbled by Reva.

1 comment:

Priya said...

Thanks a ton for sending this beautiful crackers to AWED..

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