«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
There’s no need to wait for a special occasion. Just being together is occasion enough.
A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
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Homemade cakes (traditional method & Thermomix)
Description
These homemade breadsticks are a real hit at any aperitif! I discovered them at a friend's house, and she told me that the recipe came from a London chef, Lorraine Pascale. Since then, they've become a must-have here - especially for aperitifs. What do I like about it? Their crunchy texture, delicate flavour, and incredible ability to adapt to the day's tastes: sesame, poppy, thyme, pepper or rosemary... They lend themselves to all sorts of fantasies. They're delicious with traditional dips (express hummus, guacamole, baba ganoush), but also with more original variations like red pepper dip, Bavarian Obatzda or Tuscan almond pesto.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Dust two baking trays with flour.
2. Mix the flour, baking powder and salt in a large bowl. Add the warm water a little at a time to make a soft, non-sticky dough.
3. Knead by hand for 10 minutes on a floured surface (or 5 minutes in a food processor with a hook).
4. Divide the dough into 12 balls weighing approximately 60 g. Roll them into balls about 25 x 2 cm. You can twist some of them to vary the shape.
5. Place the breadsticks spaced out on the baking trays. Cover loosely with oiled cling film. Leave to rise for 30 minutes at room temperature.
6. Preheat the oven to 200°C (fan assisted if possible).
7. Remove the cling film, brush the breadsticks with olive oil and sprinkle with the topping of your choice.
8. Bake in the upper third of the oven for approx. 20 minutes, until golden brown and firm to the touch.
9. Leave to cool on the plates. Serve warm or at room temperature.
THERMOMIX® METHOD
Thermomix version
1. Pour the flour, baking powder, salt and 250 g warm water into the bowl. Knead for 5 mins in Epi mode. Add a little water if necessary.
2. Shape into 12 balls weighing 60 g each, then roll into long sausages. You can twist some of them for visual effect.
3. Place on two floured baking sheets, spacing them well apart. Cover with oiled cling film and leave to rise for 30 minutes at room temperature.
4. Preheat the oven to 200°C.
5. Remove the cling film, brush with olive oil and sprinkle with seeds or herbs.
6. Bake for about 20 min until lightly browned. Leave to cool on the baking tray.
