A good recipe is way beyond just being a reflection of the knowledge and experience of its author. A good recipe is respect towards the ingredients, it is love for the human kind and it is a tribute to all the hard work behind the recipes roots and inspiration: starting from the farmer, following through with the miller, hand-in-hand with the shopkeeper and so on… But above all, a good recipe is an account of the holiness and uniqueness of the ultimate Goddess: Mother Nature. In each little grain and in each drop of ingredient, there is a story: there is the long journey of a tiny seed, there is the sadness of the sunshine stormed away by brutal summer showers, there is the love affair of the morning mist and the evening darkness, there is the ocean singing about faraway islands, there is the sigh of tall and mysterious rain forests, in each little grain….Ingredients carry the essence of the Earth and philosophy of all the people on it, therefore, a good recipe is eternity itself, quietly, carefully guarding the secrets of centuries and history, guarding the secret of what we are.
“This grand show is eternal. It is always sunrise somewhere; the dew is never all dried at once; a shower is forever falling; vapor ever rising. Eternal sunrise, eternal sunset, eternal dawn and gloaming, on seas and continents and islands, each in its turn, as the round earth rolls.”
125 g flour (best to use a mix of all-purpose and whole grain flours)
1/2 tsp garlic
1 spring of rosemary, chopped very finely
1/2 tsp salt
2 tbsp olive oil
1 tsp lemon juice and water as needed
Optional topping: Parmesan cheese
Heat the oven to 180°C. Line a baking tray and set aside. Mix together the dry ingredients in a medium bowl. Add the oil, lemon juice and a splash of water and stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough or if it is too hard, add more water a tablespoon at a time until all the flour is incorporated. Roll out the dough working from the center of the dough out. If the dough starts to shrink back as rolled, let it rest, uncovered, for 5 minutes and then continue rolling. Cut the dough into cracker-sized pieces using a circular or rectangle cutter. Transfer crackers to baking sheet using a metal dough scraper or spatula. Prick each cracker with the tines of a fork to prevent them from puffing during baking. Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; can be removed as they brown to individual liking and continue baking the rest. While the first batch of crackers is baking, if there is any, roll out and cut the remaining dough.
“The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world. ”
Michael Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals