Ingredients
For 25 servings
For the grissini
125g
QimiQ Sauce Base
0.5package
Dried yeast
1pinch(es)
Sugar
180g
Wheat flour
0.5tsp
Baking powder
1pinch(es)
Salt
Black pepper, ground
2small pinch(es)
Paprika powder
50g
Butter, softened
100g
Smoked bacon, finely diced
For the avocado dip
250g
QimiQ Classic, room temperature
1
Avocado(s)
100g
Natural yogurt
0.5
Red bell pepper(s), diced
Salt
Black pepper, ground
1
Chili powder
1
Lime(s), juice and finely grated zest
Preparation
- For the grissini: mix the QimiQ Sauce Base, yeast and sugar together well.
- Place the remaining ingredients into a mixing bowl. Add the QimiQ mixture and knead to a smooth dough. Cover and allow to rest in a warm place for approx. 40-60 minutes. (Tip: allow to rest in an oven at 50 °C.)
- Roll out the dough approx. ½ cm thick Cut into strips of 10 cm in length and 2 cm in width and roll into sticks.
- Preheat the oven to 350 °F (air circulation).
- Arrange the dough sticks on a baking sheet lined with baking paper. Bake on a grill over indirect heat with the lid closed or in a pre-heated oven at 356 °F for approx. 10 minutes.
- For the avocado dip: halve the avocado and remove the stone. Scoop out the avocado with a spoon and mash with a fork.
- Whisk the unchilled QimiQ Classic smooth. Add the avocado and the remaining ingredients and mix well.
Hints
- Serve with a glass of red wine.
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