Skip to main content

Cheez-it-ish Crackers

These days I can be heard saying that after walking this earth for a third of a century, I have had enough sugar to last me for a lifetime.

In the past, …

Whole chocolate bars? … No sweat.

A tub of ice-cream with syrup and sprinkles? … Barely satisfying.

Dressed up cakes? … Piece of cake!

Candies? … Don’t let me near them.

If I had known earlier that how people in the west celebrate Halloween, I would have convinced my mom that she ought to put us all, or at least me, on a packet heading there.

Then recently, I was watching Wreck It Ralph with my princess and I thought to myself, I would have loved to be in such a land during my youthful days. But as years go pass, I found myself turning away from sugar land. Sugary bites which were once my main reason to live, have totally lost their appeal. I even skipped the dessert section in a buffet often.

These days I seldom pick up baking books any more. Most books feature sweet bake goods prominently on their cover and/or their content. Then, almost as if as an after-thought that the authors slipped in some savoury baked goods for the sake of … Completeness? Increased catchment?

However, interesting recipes do pop out of places which you least expect.


This was the much talked about book back in 2010 which I found sitting in our library. I cannot believe my good luck. Either people have already tire of her French food, or that I was just plain stone age in terms of cookbook fad. Whichever it was, I was happy to lug it back home.

Going through my blog, I realised that I have never posted a single savoury biscuit/cookie here, unless you count that Savoury Gruyere Cheese with Thyme Granola.


Then I spotted these from the book. Mine were definitely more … rustic looking. But don’t be put off by the looks of these buggers. They do pack a punch and the savoury cheesy smell coming out of the oven when it was baking … it was Mmmmm … You do know what I mean, don’t you?


With this amount of cheese going into the cracker, how wrong can the recipe go?


I sliced them thinly and laid them out on the oven to bake. They don’t spread, so it is okay to place them close by each other.


These crackers are seriously cheesy and must be enjoyed in moderation. One a day is a good limit, I think. Maybe, two.

The next time when there is a craving for munchies, these would definitely come in handy.

Recipe can be found here.


Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.

Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?

The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.

I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …