Last night after work, I played the latest episode of ‘Wait Wait…Don’t Tell Me‘, which is infamous for making me laugh LOUDLY while washing the dishes. As the sink filled, I hopped over to Pinterest and saw a Wheat Thins recipe and immediately knew I needed to make them. After conquering Cheeze-its and now owning a pizza cutter, I knew that I’d be confident enough to make them.
The recipe I followed was very easy to make and made about 1/3 a regular box. I’ve missed these crackers! The dough from the edges was easy to roll back to cut more. The link I originally used no longer exists, but this looks like a popular recipe to try. This convinced me that it was time to get back into cracker making as I used to make graham crackers and saltines.
As I checked the temperature conversion in a cookbook, I glanced at the copy of Home Cheese Making that friends passed on to us. I thought I’d try mozzarella, ricotta or paneer but the first required citric acid and enzyme, the second also needed cream and the third looked too complicated for 8pm! If I eat cheese, it is only ever a soft cheese so these would have been great places to start. I made a mental note to get the required ingredients at our heath food store (as well as more milk!) and searched for a simpler recipe online. I found this microwave ricotta recipe and halved it. It was basically making buttermilk substitute and heating it up! I know yogurt cheese is very easy but I was a bit surprised at how easy this was. This means I can now eat organic soft cheeses and use some ricotta to make what I’ve been craving for a few weeks: baked ziti (albeit with penne pasta as we can’t get ziti here)!
Hopefully, I’ll recreate this plate in a few months with home grown spring onions!