2017 was a busy year for the Furtureater blog. The site got completely remastered, my recipes were featured weekly on the website of the Hungarian Marie Claire, I am writing articles to Marie Claire’s site about food bi-weekly, and the Christmas print edition of the magazine featured my vegan Christmas dinner (take a look at a snippet here).
Apart from the writing, I was lucky to eat a lot of amazing food at interesting places in Hungary and abroad. Plus, I was lucky to run and practice yoga with a bunch of incredible people.
I hope you too had a memorable year, accomplishing most of your plans for 2017. For 2018, I wish good health and happiness for all of us, with a lot of time to be spent with loved ones, opportunities to do what we really enjoy, a few minutes each week to just sit and reflect what’s going on, and another few minutes to move our bodies. And, a lot of beautiful food, of course. I’ll be here posting some, keep reading futureater – happy new year y’all!
Bake this grissini to pair any wine, beer or non-alcoholic drink for a gathering to celebrate. It is delicious and very simple to make. You may substitute thyme with dried rosemary, basil or even sage if that’s what you have on hand.
| Servings |
pieces
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- 300 gram flour
- 200 gram butter
- 1,5 dl sour cream
- 1 teaspoon salt
- 2 tablespoon chopped fresh thyme can be substituted with dried thyme
- 1 egg
Ingredients
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- Mix all ingredients of the grissini in a large bowl. Form a ball from the dough, and let it rest in the fridge overnight.
- On the next day, preheat the oven to 180 C (360 F). Cut the dough to two smaller balls, and roll out each to 1 cm (0.4 inch) rectangle. Use a pizza cutter or a sharp knife to cut half cm (0.2 inch) thick stripes. Roll the stripes to form about 20 cm (8 inch) long grissinis.
- Put the grissinis on a lined baking sheet and bake them for about 7 minutes – watch out, they burn easily. Serve with wine or to accompany a cheese plate.
