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One Fish Two Fish Red Fish Blue Fish – Savoury Crackers

Savoury Crackers

This little One Fish Two Fish Red Fish Blue Fish project was a labour of love! The resulting savoury crackers were fairly stunning though, we think!Savoury Crackers

If you know Dr Seuss, you know this book title, I think? One Fish Two Fish Red Fish Blue Fish.

Bizarrely, despite the yellow colouring of the text on Two Fish (on our version of the book), there’s no ‘yellow fish’ reference in the book, but there is a black fish. This may seem irrelevant, except it’s not, when you’re trying to bake multi-coloured and multi-flavoured themed fish crackers!

I know my US friends have something called Goldfish crackers, but we don’t have anything like that, so I had to look for the smallest cookie cutter I could find. I did, in the end, find this one.

I used my regular crackers recipe, and made up a batch of the dough.

Split the dough into equal sizes of the colours you’re going to use. 

I used black, green, yellow, red and blue – just a few drops of a gel based food colouring* worked well so it doesn’t affect either the flavour or make it too wet.Savoury Crackers

  • For flavouring the black fish, I used black onion seed but I think Aniseed (almost licorice in flavour) would work too.
  • For the green fish, I immediately opted for basil, but I thought chive might work well too. And possibly some cheese, but that would reduce the shelf life of the crackers.
  • Yellow fish suit garlic powder or onion powder – I prefer powders, again for the shelf life extending.
  • The red fish had some smoked paprika, but tomato paste would be good too, or chilli if that’s your thing.
  • For blue I went with the sea theme and just sprinkled some sea salt on but these are already fairly salty, so don’t overdo it.

Savoury Crackers

If you’re using the same bowl and don’t want to wash between each colour mixing, do the yellow first, then the blue, followed by the green, then the red and then black.

One Fish, Two Fish, Red Fish, Blue Fish – Savoury Crackers
Recipe Type: Snack, Baked, Book Food
Cuisine: Savoury
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: lots
If you use a larger cookie cutter, you’ll take a lot less time than an hour. The mixing of the dough itself takes less than 5 minutes. With these tiny fish 3 – 4 minutes of baking is sufficient (I use a stone try, so just try one to be sure it’s cooked if you use steel or glass.)
Ingredients
  • 520g (4 cups) Plain Flour
  • 10g (2tsp) Salt
  • 4tbs olive oil
  • 250g (1 cup) water
  • Extras
  • 1-2 teaspoons each of:
  • Drieid Basil
  • Black Onion Seeds
  • Garlic or Onion Powder
  • Sea Salt
  • Smoked Paprika
  • Red, Green, Blue, Yellow and Black food colouring
Instructions
Thermomix Recipe
  1. Heat the oven to 180C/350F
  2. Add all the ingredients to the Thermomix bowl
  3. Mix 10 Seconds/ Speed 5 till all mixed
  4. Then mix 1 Minute/Speed 3
  5. Split the dough into 5 equal balls
  6. Add one ball and its extras and colouring back into the Thermomix bowl and mix 10 Seconds/ Speed 8.
  7. Sprinkle flour on a clean surface and roll out the dough as thin as you can.
  8. Cut into shapes using a cookie cutter. Combine the left over excess, roll out and repeat, until all the dough is used.
  9. Repeat till all the colours are done.
  10. Bake for 5-8 minutes, but these fish are tiny so they don’t need long. Keep and eye on them.
  11. Loosen the fish from the baking tray as soon as possible, but leave to cool so they can crisp up. Transfer to an airtight container where they should last for a few days. If they lose their crispness, pop them in the oven for a few minutes again.
Regular Instructions
  1. Heat the oven to 180C/350F
  2. Add all the ingredients to a food processor and mix till well combined and pliable.
  3. Split the dough into 5 equal balls
  4. Add one ball and its extras and colouring back into the food processor and mix till it’s well combined.
  5. Sprinkle flour on a clean surface and roll out the dough as thin as you can.
  6. Cut into shapes using a cookie cutter. Combine the left over excess, roll out and repeat, until all the dough is used.
  7. Repeat till all the colours are done.
  8. Bake for 5-8 minutes, but these fish are tiny so they don’t need long. Keep and eye on them. Loosen the fish from the baking tray as soon as possible, but leave to cool so they can crisp up. Transfer to an airtight container where they should last for a few days. If they lose their crispness, pop them in the oven for a few minutes again.

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One Fish Two Fish

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DIY Garam Masala

For Garam Masala, I’ve discovered, there are about as many recipes as their are people making it. There isn’t one authentic, or one original recipe, but rather it seems to be a matter of personal choice.DIY Garam Masala Spices

For a long time I would say that I didn’t like curries. I think this was because every curry I ever had from a takeaway was just an overkill of hot and I didn’t find that very pleasant. It was only when a friend served me a curry she made that I realised that there was a world of flavour out there that I knew very little about.  Over the recent years I’ve learned to enjoy curries – but only those I make, so that I manage the heat!DIY Garam Masala Spice Mix

Garam Masala is the foundation for many North Indian and South Asian dishes, but I’ve also learned that it can add amazing flavour to any meat dish without specifically making it a curry. Garam Masala actually means ‘warm spices’ and that’s precisely what these spices do – they add a warm depth of flavour to the meal.DIY Garam Masala

As with all spices, if you’re able to blend it fresh when you need it, the flavours are stronger and richer, but I make a small amount at a time so that I make a fresh batch every month or so. You can freeze this and take it out as you need it, or just store in an airtight container. DIY Garam Masala Gift

DIY Garam Masala
Recipe Type: Seasoning, Spicemix
Cuisine: Asian, Indian
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 200g
Since I prefer to make this mix up fresh as often as possible, I keep the quantities small, meaning the Thermomix scales aren’t useful here, so this recipe uses a 5ml teaspoon and a 15ml tablespoon.
Ingredients
  • 1 Whole nutmeg
  • 10 Whole cloves
  • 1 Cassia Stick (sold as cinnamon sticks in supermarkets)
  • 1 tsp Black Peppercorns
  • 2 tbs Coriander seeds
  • 1 tbs Cumin seeds
  • 1 tbs Fennel seeds
  • 1 tbs Cardamom pods (about 6 pods)
  • 1 tsp Cayenne pepper (add more if you prefer a hotter spice, or substitute for dried chillies)
  • 1 tsp Turmeric
Instructions
  1. If you’re using a Thermomix, you can add all the ingredients to the bowl and whizz at[b] speed 10 / 20 seconds[/b]. Check inside to confirm, but everything should be a fine powder.
  2. If you’re not using a Thermomix or similar high powered blender, add the first four ingredients, and blend for 30 seconds or until broken into pieces. Add the rest of the ingredients and blend for a further 30 – 60 seconds depending on your blender, until all the spices are crushed.
  3. Store in an airtight container and use within a month for the best flavours.