Daring bakers - Crackers with Parmesan and oven dried tomatoes/ Kukuruzni krekeri sa parmezanom i sušenim paradajzom

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Ovomesečna domaćica Daring Bakers Dana nam je zadala temu zdravi krekeri. Odlučila sam da isprobam kombinaciju kukuruznog brašna , parmezana , sušenog paradajza i ruzmarina i nisam se pokajala. Za ove krekere ja sam po prvi put sama sušila paradajz.  Vi ukoliko želite možete koristiti kupovni ali verujte razlika u ukusu je ogromna a sušeni paradajz ne zahteva Vaše veliko angažovanje. 

Za sušeni paradajz:

čeri paradajz (oko 300 gr)

krupna morska so

sušeni timijan

Paradajz operite, prepolovite i rasporedite po plehu koji ste obložili papirom za pečenje, tako da se ne dodiruju i da prerezana strana bude na gore. Zagrejte rernu na 50°C i sušite paradajz 10 sati, najbolje preko noći. Osušeni paradajz ako ga nećete odmah koristit, spremite u teglu i prelite maslinovim uljem. Možete ga koristiti za testenine, salate, pice, bruskete. Jedno je sigurno, brzo ćete ga potrošiti. :)

Za testo:

100 gr kukuruznog brasna

100 gr integralnog brasna

3 kašike maslinovog ulja

1/4 kašičice sode bikarbone

1/4 kašičice praška za pecivo

1/2 kašičice soli

40 gr parmezana

130 gr vode

Priprema testa:

Promešati prvo suve sastojke ( obe vrste brašna, sodu bikarbonu, prašak za pecivo ,so, parmezan ) pa  dodati vodu i maslinovo ulje. Kratko mešati mikserom dok ne dobijete kompaktno testo. Pokriti prozirnom folijom i ostaviti da se odmori u frižideru na minimum pola sata.

Prirema krekera: 

Nakon odmaranja ,testo na pobrašnjenom peko papiru ili silikonskoj podlozi  razvite na 5 mm debljine. Po testu u dve kolone rasporedite sušeni paradajz. Polako zarolajte uz pomoć peko paprira , stiskajući da rolat bude kompaktan. Oštrim nožem seći na šnjite debljine 5 mm  i redjati u pleh obložen peko papirom. Peći 20 minuta u rerni zagrejanoj na 180°C ili dok ne dobiju lepu zlatno braon boju.

Daring bakers - Crackers with Parmesan and oven dried tomatoes

 The Daring Bakers’ July 2012 challenge, hosted by Dana McFarlane was healthy crackers. I decided to use Parmesan, corn flour, oven dried tomato and fresh rosemary. This was very tasty challenge. Thanks Dana. :)


For oven dried tomato:

300 gr cherry tomato

sea salt

dried thyme

Halve each tomato lengthwise. Arrange the tomatoes, cut side up, side by side  on  a sheet pan . Do not allow the tomatoes to touch one another. Sprinkle lightly with salt and dried thyme. Place in the oven and bake until the tomatoes are shriveled and feel dry, about 10 hours. Once dried, remove the tomatoes from the oven and allow them to thoroughly cool. If you aren't going to use all of dried tomatoes, transfer the tomatoes to jar and cover  with olive oil and place in the fridge.

For dough:

100 g of corn flour

100 g wholemeal flour

3 tablespoons olive oil

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

40 g grated Parmesan cheese

130 g of water

Mix corn  and wholemeal  flour, salt, baking powder, baking soda and grated Parmesan cheese.  Add water and oil  and mix well.Mix until the dough comes together. Cover dough with plastic foil and let rest for 30 minutes in the freezer. After that,  roll out the dough into a rectangular shape 2 mm thickness. Sprinkle the dough  with the dried tomato. Press the filling firmly into the dough.  Starting at a long side, roll the dough, pressing lightly, to form a tight log. Cut into 5 mm thick slices. Place the slices in a roasting pan lined with parchment paper.