Brandade On Poppy Seed Crackers Food

POPPY AND SESAME SEED CRACKERS

Steps:

• Preheat oven to 450 degrees.
• Combine dry ingredients.
• Add oil and water and stir until you have a dough.
• Divide and shape dough.
• Roll out.
• Brush dough with water and sprinkle with sesame and poppy seeds
• Cut into desired shapes.
• Transfer to baking sheet and prick with a fork.
• Bake for 12-15 minutes.
• Cool.

POPPY SEED CHICKEN

Steps:

• Preheat to 350 degrees F (175 degrees C).
• Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
• Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

POPPY SEED CRACKERS

Steps:

• In a medium bowl add flours, poppy seeds and cheese together-whisk.
• Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
• Wrap and chill for around 30 minutes.
• On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
• Bake for 15-20 minutes in a 325 degree oven.

CHEDDAR AND POPPYSEED CRACKERS

Steps:

• In a large bowl, sift the flour, baking powder, cayenne and paprika and then add the salt and pepper.
• In the bowl of an electric mixer, beat the butter and cheese together until they're combined.
• Add the dry ingredients to the bowl and mix until everything is combined. I changed the beater over to the dough hook for this step but it can also be done by hand.
• Flour the bench top and tip out the dough. Flour your hands and then knead it into a big ball and then divide it in half.
• Roll each half into a log about 3-4cm wide and then wrap the logs in plastic wrap.
• Refrigerate the logs for at least 30 minutes to firm up.
• After 30 minutes, remove the logs from the fridge and un-wrap them.
• Brush the logs with the beaten egg and then roll them in poppy seeds.
• Put the logs back in the fridge for for an hour.
• They can also be frozen at this stage - wrap them in plastic wrap and then aluminum foil first.
• Preheat the oven to 170C(338F) fan-forced and line two baking trays with baking paper.
• Slice up the logs into 5-8mm pieces and lay them out on the baking trays. They only need about 2cm between each one as they don't spread too much.
• Bake the biscuits for 12 minutes or until they turn golden.
• Leave them to cool on the trays for 4 minutes before transferring them to a wire rack to cool completely.
• Store the biscuits in an air-tight container and they will keep for a few weeks.

POPPY SEED CRACKERS

Steps:

• Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
• Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

POPPY AND SESAME SEED CRACKERS

Steps:

• Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
• Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don't overmix.
• Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
• Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
• Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.

BRANDADE ON POPPY SEED CRACKERS

Steps:

• Rinse cod well to remove external salt. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
• Peel potato and cut into 1-inch pieces. Put in a 2-quart saucepan with salted water to cover by 1 inch. Bring to a boil and simmer potato until very tender, about 15 minutes. (Do not drain until ready to whip.)
• While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes. Discard bay leaf, thyme, and clove and purée garlic with cream in a blender until smooth.
• Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
• Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture. Beat with an electric mixer at low speed until combined well. Add oil in a slow stream, beating, and season with salt and white pepper. Top crackers with warm brandade just before serving.

SESAME AND POPPY SEED CRACKERS

Steps:

• Prepare the dough: Preheat oven to 350 degrees F. Pulse together flour, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Add the butter and pulse until the mixture resembles coarse meal. Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup sesame seed, and poppy seeds. Stir just until the ingredients are incorporated. Divide the dough into quarters, wrap in plastic wrap, and chill for 10 minutes.
• Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside. Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside. Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick. Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds. Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes. Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

POPPY AND SESAME SEED CRACKERS

Steps:

• Prepare the dough: Preheat oven to 350°F
• Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
• Add the butter and pulse until the mixture resembles coarse meal.
• Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
• Stir just until the ingredients are incorporated.
• Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
• Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
• Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
• Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
• Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
• Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
• Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).