Sunday, November 17, 2013

298/984 - Olive oil crispbread

I made an interesting soup for dinner tonight; pumpkin, bacon and pigs trotter. A bit random I know, but we like a bit of trotter action in our house and what better way to introduce even more piggy flavour into a soup! 

These crispbreads are lovely for dunking and made the soup just that little bit more fun to eat. And it took the boys' minds off the fact that they had to sift through their soup looking for the little porky bones that got missed in the first sift. 

I have also tried these crispbreads with cheese and dip and can confirm that they are fabulous eaten all three ways. I chose fennel seeds as the topping for this batch but am thinking it would be lovely to try them again with rosemary.

Yes, definitely a recipe worth repeating. 

Little raw crispbreads
With pumpkin, bacon and trotter soup

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