Definition: pencil-sized breadsticks. (I have very large pencils).
More munchy things.
When I'm happy, I munch.
When I'm depressed, I munch.
When I'm bored, I munch.
When I watch tv, I munch.
When I read, I munch.
And I don't think I can stand too many carrot and celery sticks.
I salute those of you who started off this year with all your healthy resolutions. (Notice I said "started"). I won't even bother to make such a resolution since I know I'm going to break it anyway.
Fortunately, I do love my salads and have been having avocado/walnuts/apples salads for quite a number of meals in the last week, mainly inspired by Sissi's post and helped by the fact that the nearby fruit shop was selling avocados cheap.
I shall eat in moderation whatever I feel like eating. If and when I do a diet, I always start craving for something after a while and then go on a binge … that's not good, nope, not at all. The idea is not to start a crave. But if it does happen, I'll just have a bite and stop at that … enough to satisfy the cravebuds. I'm trying.
I'd made these to dip into the Ajvar for the Christmas Eve buffet as an appetizer. And as usual, I tend to make more than needed. I've always made sure to have more food than not enough especially when I'm entertaining. Turned out good for me and mum. I get to have this with just about every dippable (dip-able?) thing in the house … leftover ajvar, peanut butter, spiced chocolate banana jam, soups …. and mum's happy dipping them into her coffee every morning. Munch, munch …
And these were fun to make as well.
Just a basic pizza dough and shape it to however and whatever you like.
I've kept this grissini plain but you can always add chopped olives, grated cheese, sea salt, etc.
As always, I've enlisted the capable blades of my bread machine to do the kneading.
250 ml water
40 ml oil (I used grapeseed)
500 g plain flour
1 tsp salt
2 tsp active dry yeast
Put all ingredients into bread machine bin in the order they're listed or according to your bread machine instructions.
Use 'dough' setting. (If you're adding chopped olives, add it in during the final few minutes of mixing.)
When cycle is complete (this should also include the first rising), preheat your oven to 180˚C.
Remove dough from bin and knock it around a bit to get the air out.
Roll out to a thinnish rectangle and cut into strips or pinch a dollop of dough and roll it into a long sausage or stretch it out and twist and turn it into whatever shape you like.
(If you're sprinkling salt, brush grissini or spray with a little oil and sprinkle before baking. I've left mine plain to dip into a variety of stuff. Can't imagine mum dipping olive grissinis into coffee. Eck).
Bake for about 25 - 30 mins or until golden brown.
Cool and store in an airtight container.
Christmas Eve Buffet 2011