- 500 g of Greek yoghurt
- 120 cl of water
- 20 g Le Guérandais Guérande coarse salt
- Le Guérandais Guérande 'Fleur de Sel'
- 2 bunches of fresh mint
- Espelette chilli
- Le Guérandais Guérande coarse sea salt
- 21 g of baker's yeast
- 100 g of sun-dried tomato red tapenade
- 175 ml of water
- 100 g of tomato confit
- 2 tablespoons of sesame seeds
- 425 g of multigrain flour
- 2 tablespoons of poppy seeds
- 1 tablespoon of honey
Salted lassi: Blend the yoghurt, coarse sea salt, mint and water together for 2 minutes. Put the mixture in the fridge before serving it in a glass with a pinch of Guérande 'Fleur de Sel' and Espelette chilli. Drink it cold! This non-alcoholic beverage goes perfectly with spicy dishes, as dairy products soothe the fiery feeling. Tomato Grissini (makes about 50): In a bowl, mix the water, 30 g of multigrain flour, the honey and the yeast. Leave to set for 15 minutes. Add the rest of the flour, the tomato tapenade and the chopped tomato confit. Knead for 5 minutes until your dough is smooth and elastic. Cover with a tea towel and leave for 1h30 to 2h, until the dough has doubled in size. Preheat your oven to 200°C and cover 4 baking trays in baking paper. Cut the dough into 4 equal parts and roll each part into a rectangle. Sprinkle a tablespoon of Guérande Salt, the sesame seeds and the poppy seeds onto the dough, then roll over them with a rolling pin so they sink in. Cut the dough into 1cm-wide strips. Place the strips of dough onto the baking trays. Make sure they do not touch! Bake for 15 to 18 minutes. The strips should start to go brown, so keep a close eye on them as they can burn quickly! Leave to cool before removing them from the tray. Quick tip: the Grissini sticks can be kept for a week in an airtight container.
Author: Lissa STREETER
Photo: Rina NURRA
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