Crispy crackers with a crust of mustard and poppy seeds

Crispy cracker with a crust of mustard and poppy seeds

As said one of those days, if you expect a movie to come out for a year and more, you can't simply escort her with some simple salted crisps. Give her the special pat-pat-well-played that she deserves. So initially for that purpose,  we made some crunchy popcorn mouthfuls covered with cheese. Today you stay in the the "crispiness territory" for some crispy crackers with a crust of mustard and poppy seeds. The idea arose when I decided to replace my favorite Doritos with something healthier. So...

Crispy crackers with a crust of mustard and poppy seeds

Crispy crackers with a crust of mustard and poppy seeds

(make for 1 bowl)

Ingredients:

:: 1 cup flour

:: 1 cup of frozen corn

:: Dijon Mustard (that with the mustard seeds)

:: poppy seeds

:: virgin olive oil

:: Salt, ground pepper, sweet paprika

Procedure:

1) Allow the corn to defrost and grind it in the blender. Then, mix flour with spices, add the corn porridge and knead until you have a dough ball ready for molding.

2) With a rolling pin roll a very thin sheet of dough, 2-3 mm preferably. Do not forget to sprinkle the kitchen counter and the surface of the dough with flour, so that the dough doesn't stick.

3) Mix the oil with a teaspoon of Dijon mustard and a sharp teaspoon of poppy seeds and with a silicone brush spread the mixture over the dough sheet.

4) Take the biggest baking pan you have, place a baking sheet on and carefully lift and place the dough sheet on it. Bake at 200 °C for 15 minutes (but check often, so that it won't burn on the edges). When you get a golden-brown color, it's ready. Let it cool down and break it into pieces.

5) Serve with a red hot sauce or with a corn sauce (corn porridge, salt, pepper, tabasco, olive oil and a little lemon).

Crispy crackers with a crust of mustard and poppy seeds
Crispy crackers with a crust of mustard and poppy seeds

I hope that they will keep you a good (and crunchy) company in your next movie!

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!