Perth, May 6 2020
Day 45 of #covid19 #socialdistance
Today we have baked onion crackers, as per our Nonna M. recipe. She is our most faithful fun as she reads this blog every day in Italy.
We took the occasion as a chance to learn how we measure solids -in grams and kilograms, with a scale - and liquids - in millilitres and litres, with containers or pipette when it's very little. We can use the scale also to measure liquids in grams, but we cannot measure solids in ml or litres.
We noticed in the recipe (reported below) there are 5 spoons of EVOO and 2 of water. This quantity depends on how big is the spoon: how big was Nonna's spoon? Probably bigger than ours as we had to add 3 extra spoons of water to make the dough (it was too dry). We tried fill a 500 ml cup using spoons of different sizes and observed how many times we had to fill the spoon to fill the cup: too many for a table spoon!
So we talked about measuring in litres or grams being something very precise, and measuring in spoons or pinches something less precise as it varies depending on how big Nonna's and our spoons and fingers are.
We had good fun mixing the ingredients, making the dough, and then cutting the crackers, baking and ... eating with vegemite and avocado!
Onion crackers:
260 g flour
100 g onion, finely grated
5 spoons of EVOO
2 spoons of water
3 pinches of salt
20 g rosemary finely chopped
20 g sesame seeds
Mix flour, onion, EVOO & water into a dough. Add water/oil if its too dry or a bit more flour if it's too soft. Divide the dough in two parts, put sesame seeds in one an rosemary in the other.
Roll the dough until it's ~2mm thick. Cut with your favourite cutters or just cut 4x4 cm squares. Oven bake for 15 mins at 180-200 degrees.
Learning outcomes:
measuring mass and capacity
cooking & baking
fine motor skills for cutting the crackers
Materials: ingredients as above, spoons and different cups for capacity measures, scale.