Knackebrot – Swedish crackers


  • 150 g Wholemeal flour (I use – Ceres Organics Wholemeal Spelt Flour)
  • 150 g Wholegrain Rolled Oats (I use – Ceres Organics Wholegrain steel-cut Oats)
  • 1 ½ tspn Salt
  • 100 g Sunflower seeds
  • 50 g Sesame seeds
  • 50 g Linseeds or Flaxseeds
  • 30 g Pumpkin seeds – Optional
  • 250 mil water
  • Flavours – Onion, Parmesan, Garlic, Cumin, Chilli
  • Salt flakes (I use – Murray River Pink)


  • Heat oven to 130C.
  • Mix all the dry ingredients together in a large bowl – add the water and mix well. It should be the consistency of porridge.
  • Put approx 1/4 (about 200 g) of the mixture in a separate bowl – add the flavoring of you choice and mix well.
  • Using 2 sheets of baking parchment paper – roll out to approx 1.5 mm thick. Remove the top paper (reuse for the next lot).
  • Place the dough slab (on it’s paper) on a baking tray. Bake in the oven for 15 minutes.
  • Remove from oven, cut into pieces/shapes as desired & place upside-down back on the paper lined  baking tray
  • Bake for another 3/4 to 1 hour until they are golden and crisp – Note: you may need to remove any thin ones after about 1/2 an hour


  • Flavour added per 200 g of wet dough
    • 30 – 40 g Fried Shallots (available in the Asian section)
    • 50 g fine grated Parmesan
    • 1/2 tspn Garlic powder
    • 1/2 to 1 tspn Cumin
    • 1/2 tspn dried Chilli flakes

Pretzels – Gluten Free


  • ⅓ cup Warm Water
  • ½ tspn Sugar
  • ½ tspn Instant Yeast
  • 1 cup Gluten Free Flour (I use Orgrans) – use plain Flour (for non Gluten free)
  • ⅓ tspn Salt
  • 2 cups Water (for Baking Soda “bath”)
  • 1 Tbspn Baking Soda
  • Egg Wash (for brushing on the Pretzels)
  • Rock Salt (for sprinkling on the Pretzels)


  • To warm water add sugar and yeast and let it rest until mixture bubbles
  • Mix together flour and salt.
  • Add the yeast mixture to the flour
  • Knead to a smooth & elastic dough
  • Place in an oiled bowl and let it rise for 1-2 hours or until the dough doubles in volume.
  • Punch it down and roll it out to a log. Take a small piece of dough & roll to a thin, long rope. Make into whatever pretzel shapes you want – circles, clovers, sticks
    Place all the pretzels on a baking sheet – allow to dry a bit
  • Preheat oven to 180 C / 350 F.
  • Bring a pot of water to boil and dissolve baking soda in it.
  • Take each piece of pretzels on a slotted spoon. Gently place it into the hot water and hold till it drops into the water. Let it boil for 10-20 seconds or until it starts to float. Remove with a slotted spoon.
  • Place each “cooked” Pretzel back to the same baking sheet.
  • Brush each pretzel with egg wash and sprinkle Rock Salt on it.
  • Bake in a preheated oven 180 C until the pretzels are hard and crunchy. Check after 20 minutes

Let it cool for a bit and remove the pretzels.

Prawn Crackers


The recipe is a guideline for ingredient ratios. The aim is to try to keep the ratio of prawn meat to tapioca starch at 1:1 or less (ie more prawn than tapioca starch).

  • 1 kg whole prawns to yield 500g prawn meat after deheading and shelling
  • 500g tapioca starch – 100 g for making paste & 400 g for making dough
  • 200ml prawn stock (made from heads and shells)
  • 3 – 4 tspn salt or to taste
  • ground white pepper
  • 2 tspn baking powder


  • Prepare Prawn Stock from the prawn heads & shells – drain and reduce to 200 ml
  • Dry the prawn meat with a kitchen towel – the dryer the better
  • Weigh out 100 g of tapioca starch for 500 g prawn meat – if you have less prawn meat then use proportionately less.
  • Sift the starch into a small bowl.
  • Gradually add boiling hot prawn stock to the starch to make a sticky paste.
  • In a food processor fitted with a steel blade, blend the prawn meat together with salt and pepper to a fine paste.
  • Add the tapioca starch paste that you have made in the previous step and blend until the mixture well combined and homogenous.
  • Sift 400 g tapioca starch, salt, pepper and baking powder in a large bowl.
  • Gradually work the sifted starch into the prawn paste until you get a malleable dough. You don’t want the dough to be too dry: add only enough starch to take the dough to a state where it can be easily handled and formed into rolls.
  • Form the dough into cylindrical rolls of between 3 to 5 cm in dia using a sushi mat lined with cling film.
  • Lightly grease the base of steamer trays or line them with damp muslin. Make sure the rolls are spaced well apart as they will double in size
  • Steam the rolls over rapidly boiling water for about 45 minutes to 1 hour
  • Place the cooked rolls on a wire rack to cool completely. Wrap each roll with cling film and refrigerate overnight.
  • Using a sharp knife, slice the rolls into slices of around 1 mm thickness.
  • Dry the crackers in a dehydrator at the lowest setting (35ºC) for at least 18 hours.
  • When they are completely dry and hard, store them in an air-tight container in a cool dry place until required
  • Deep fry in batches of 4 or 5 at a time

Pickled Onions


  • 1 kg pickling onions
  • ½ tspn coriander seeds
  • ½ tspn mustard seed
  • ½ tspn black peppercorns
  • ½ tspn dried chili flakes
  • 25g salt
  • 1 litre vinegar – malt preferred
  • 170g sugar


  • Sprinkle the salt over the dry, peeled onions, stir to make sure the salt is distributed and leave overnight.
  • Next day (do not leave longer than overnight if you want your onions to be crisp) rinse the onions and dry with kitchen towel.
  • Place the spices, vinegar and sugar into a large stainless steel pan. Heat to dissolve the sugar but do not boil.
  • Pack the onions into clean, sterilized jars. Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices in and check there are no air pockets. Seal the jars and leave to cool.
  • The onions will be ready to eat after about one month or better if kept for two.


  • Peeling pickling onions trick – top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool, and once the water is cool the skins will just rub away. Drain and pat the onions dry. Do not leave in the water once cool or the onions will start to go mushy.

Spiced Lentil Poached Eggs


  • 2 tblsn olive oil
  • 1 large onion, fine chipped
  • 1 tsn salt
  • 4-5 cloves garlic, sliced
  • 2 tsn ground coriander
  • 2 tsn ground cumin
  • 1 – 2 tblsn harrisa – more or less according to taste
  • 4 good sized vine ripened tomatoes, chopped
  • 2 cans lentils, drained & rinsed
  • 2 preserved lemons, sliced thin
  • 1 cup coriander leaves & stalks, fine chopped
  • 2 – 3 cups water
  • 6 – 8 eggs
  • slices avocado – optional
  • more harrisa – for serving
  • more coriander leaves, course chopped – for serving
  • Unsweatened yogurt – for serving
  • Rock Salt and fresh ground pepper – for serving


  • Heat oil in deep pan and saute onions with the salt until soft (but not brown). Add garlic and saute a few more minutes
  • Add ground coriander, cumin and harrisa. Stir and fry a few minutes until fragrant.
  • Add the tomatoes and cook for 5 minutes until broken down.
  • Add the lentils, lemon slices and chopped coriander and stir well. Add water and bring to simmer for about 15 minutes until the lemon is soft.  Add more water if it gets dry.
  • Make small hollows in the lentil mix with a spoon – fill with an egg each
  • Cover and simmer until eggs are cooked to your liking


  • Per person – good dollop of lentils with a couple of eggs
  • on the side – sliced avocado, harrisa & yogurt – Plenty of coriander sprinkled on top.
  • Sprinkle generously with rock salt and pepper

Rice Crackers – Gluten Free


  • 2 cups cooked white rice
  • ½ cup un-husked golden flaxseeds (or linseeds)
  • ½ cup water
  • 2 tblspn olive oil
  • 2 tblspn gluten free soya sauce
  • Flavors – see Variations


  • Preheat oven to 170 degrees C
  • Soak the flaxseeds in ½ cup water for at least 15 minutes
  • In a food processor blend together the rice, soaked flaxseeds and the liquid (they should have gone gooey), olive oil & soya sauce. Process until smooth paste – give it 4 – 5 minutes
  • In batches put approx. 3 tblspn in a bowl and mix in your flavors (see variations below). Repeat for as many flavors as you like.
  • Place approx. ½ of this flavored mixture (ie approx. 1 ½ tbspn) on a piece of baking paper – place another sheet of baking paper over. Roll the mixture under the paper – as even as you can to approx. 1 mm thick
  • Carefully remove one layer of the paper – “cut” the flat mixture into cracker size/shape with a pizza cutter of blunt knife (take care not to score the baking paper)
  • Bake for 20 minutes – remove from paper and turn over. Continue to bake until dry and crisp (approx another 10 – 20 minutes)


  • Lots


  • Flavors
    • Toasted sesame seeds
    • Toasted fennel seeds
    • Toasted cumum seeds
    • Tumuric powder
    • Chilli – finely chopped fresh, dried, powder, paprika, or all of these


Can be re-crisped by baking again for 5 minutes or so