Jul 29, 2015

Savoury canapés with microgreens garnish

Having decided I was going to have microgreens for lunch, the rest of the meal sort of created itself. Savoury crackers, with 

For crackers:
1 cup maida
2 tbsp olive oil
Salt and pepper to taste3 tbsp grated cheese

Method:
Preheat the oven to 175 degrees
Sift together the flour, salt and pepper. 
Add oil, and knead well till you get a firm dough
Roll onto a greased baking sheet, and make indentations with a sharp knife
Bake for 12-15 minutes. 
Take out of oven and let it cool on a wire rack. 


For the hung curd:
1 cup yogurt
1 tsp garlic paste
4-6 olives chopped fine
Salt to taste

Method:
Tie the curds in a muslin cloth, and hang it up so the whey escapes. Squeeze out the remaining whey. 
Add garlic paste and salt and mix really well till you get a smooth consistency. 
Add chopped olives and mix well*

For serving:
Scoop/ pipe the hung curd on the crackers, garnish with microgreens and serve. 




*- if you are having the dip without microgreens, you can experiment with the flavours- I kept it simple

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