On Sunday I developed a nasty head cold. I was at my worst on Monday and feeling rather sorry for myself. The autumn sun was shining outside but all I felt like doing was snuggling up on my couch and eating comfort food. That afternoon, I received a delivery from French Country Collections. The impeccably styled catalogue included suggested everything “comfort” that I was craving that day; rich moody hues, a seat by the warm fireplace and an enviable table setting. The blues are set off beautifully with the classic gold accessories. Strangely enough, this summer loving girl was looking forward to winter. You heard it here first!
I began to image myself around that table for a leisurely winter’s lunch with good friends. There’s nothing better than delicious food, wine and great conversation when it’s cold outside. I’m already mentally preparing my winter dinner parties.
A good meal always ends with a cheese platter and included in the catalogue, is a recipe for Seeded Flatbread to go with it. Sometimes known as lavosh, or cracker bread, this is the perfect accompaniment to the winter cheeseboard. French Country Collections kindly allowed me to share this recipe with you. I can’t wait to try it out!
Stephanie’s Seeded Flatbread
Serve on a platter or board with a selection of cheeses, fruit pastes, comb honey and seasonal fruit.
½ cup rye flour
½ cup spelt flour
1/3 cup lain flour
1 tbsp black sesame seeds
1 tbsp poppy seeds
3 tbsp linseeds
1tsp caraway seed
¼ cup olive oil plus extra for brushing
½ cup water
Flaked sea salt for sprinkling – optional
Preheat oven to 160c fan bake
In a bowl mix together the seeds and flours. Add the oil and water and mix together until you have soft dough.
Divide the dough into 8 pieces and on a floured surface roll out each piece into rough but very thin rectangle shapes no more than 2mm thick. Carefully transfer to a lined baking tray. Brush or finely drizzle a little olive oil onto the surface and add a sprinkle of salt if you wish, but not required. Bake until crisp and starting to colour around the edges. Cool on a rack and then transfer to an airtight container where it will keep for up to three weeks. Break into large shards to serve.
You can also read my “how to guide” for putting a cheese platter together like a Frenchie here.
See, winter isn’t all that bad is it? Happy entertaining!
Photography & styling Gatherum Collectif