Beans are such a gift to anyone looking to eat healthily but save cash. Whether you buy them ready-cooked in a tin or dried and boiled (which I do in bulk and freeze in portions) they are ones of the cheapest ways of getting protein […]
Fennel has a very unique flavour and texture so it is lovely to allow that to shine through in a salad. This is the quickest salad you will ever make but is great with loads of dishes, especially other salads, cheeses and cold cuts or […]
I love a crunchy slaw but sometimes the cabbage base can be overwhelming or, for some people, harder to digest. This Red Cabbage Slaw uses as salting technique for the cabbage which means the cabbage is a little softer and some of the juices have […]
If you are looking for a quick side for a curry or dal, something to dunk in your soup or to go with your meze, flatbreads are your friend.
The best thing about them is just how simple they are to throw together. They are the ideal make with kids who will love squishing together the flour and water and helping roll them out. And they can even get involved with cooking them on the hob – when you see them puff up watch their excited faces. Let’s be honest, my face is pretty excited too!
I use wholemeal chapatti flour but you can also use half wholemeal and half white plain flour. Around 300g feeds four as a side. Add a generous pinch of salt and then gradually add warm water until the mixture is just coming together. If it is too wet then add a little more flour. Give it a bit of a kneed in the bowl for around 5mins until it becomes softer and then cover and allow to rest for 30mins or more. This helps the gluten relax and makes it easier to roll into thin breads.
Divide the dough into golf ball size pieces and roll one at a time on a floured surface. I find it works well to roll the bread once then quarter turn it and roll again. If you keep going with this you get evenly rolled and more circular bread but they certainly don’t have to be a perfect round.
To cook heat a griddle pan or frying pan on a high heat until hot. Place the flatbread onto the hot surface and cook until it has brown spots on it, you will also notice the top changing texture as the heat cooks through the bread. Flip it over and cook again for a couple minutes on the other side. Both sides should have some dark brown spots and it should be cooked through.
Place on a plate and cover with a tea towel to keep warm while you repeat until you are out of dough.
I like to use some garlic butter on the hot flatbread too for a tasty twist.
I love a fritter as a freeze-ahead meal prep item to use for impromptu dinners, packed lunches, picnics and as a veggie packed side, so these Indian Style Sweet Potato Fritters are a total winner. If you have any random root veg laying around you […]
Need bread and need it fast? Knocking together a soda bread is faster than going to the shops! This one doesn’t even have buttermilk so really can be made with everything you have in the house. It couldn’t be easier. This is a basic 100% wholemeal but you can add nuts, seeds, dried fruits or cheese to make it your own or use up any bits and bobs you have leftover. It’s amazing warm with a bowl of soup.
30mins Wholemeal Soda Bread
- 350 g wholemeal flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 285ml milk
- 1 tablespoon cider or white wine vinegar/lemon juice
- Step 1 Mix the vinegar or lemon juice with the milk and leave to stand.
- Step 2 Preheat oven to 220C / 200C / gas mark 7 / 425F.
- Step 3 Mix all the dry ingredients together.
- Step 4 Pour in the milk.
- Step 5 Mix roughly so you have a sticky dough, you can use a knife to make this less mucky.
- Step 6 When you have a ball, without any dry bits, put it on a baking tray which is well dusted with wholemeal flour.
- Step 7 Make a deep cut cross with a sharp knife right across the middle of the round, almost but not quite to the bottom.
- Step 8 Bake for 30mins until brown and it sounds hollow when you knock.
- Step 9 Serve!
Rather than have to make a breakfast on Christmas Day enjoy this delicious Christmas Granola which is amazing with coconut or Greek yoghurt. It has all the smells and tastes we associate with the festive season – and of course a hint of chocolate! You […]
These waffles are great to make ahead for a special breakfast, quick sweet snack or dessert. You can eat them hot from the waffle plate or simple reheat in the toaster! Toppings can be as lavish or simple as you like from coconut yoghurt, berries […]
As the national flour hunt continues I’ve found a bit of a baking work around. This almond tart is super easy to make and you can use shop bought shortcrust or dessert pastry for the base – the ‘cake’ on the top uses no flour so is a helpful choice if you have run out. It instead uses ground almonds and if you can’t find them try grinding whole shelled almonds in your high speed blender. I did make my own sweet crust pastry so have included the recipe for that too (with enough to make 6 jam tarts too!) and didn’t blind bake it first. We also have loads of homemade blackberry jam so used that but any jam will do!
- Sweet Pastry:
- 175g plain flour
- 75g butter, from the fridge
- 50g caster sugar
- 1 egg
- Cold water
- Jam, to taste but enough for a layer over the base of the pastry
- 100g margarine or butter
- 100g caster sugar
- 2 eggs
- 1 tsp almond essence
- 100g ground almonds
- Flaked almonds to scatter over the top
- Step 1 Heat the oven to 180°C / Gas Mark 4.
- Step 2 Grate the butter into the plain flour and caster sugar so you get a breadcrumb texture. Mix in the egg and then just enough cold water to bind the mixture. Use a knife to reduce touching the pastry with warm hands. When it is holding together roll out and line a loose bottom flan tin. Prick with a fork a few times and place in the fridge while you make the top.
- Step 3 Cream together the margarine and sugar, add the eggs and almond essence, mix further and finally add the almonds.
- Step 4 Remove the pastry case from the fridge and cover the bottom with jam of your choice.
- Step 5 Blob on the almond mix and gently spread evenly. Scatter the top with flaked almonds.
- Step 6 Bake for 25-30mins until the top is golden brown.
Sweet potatoes are packed with fiber, vitamins and minerals but not something you may think of eating for breakfast. But when you taste these Sweet Potato Waffles you will want them for breakfast and lunch! These soft and fluffy waffles are fab for both sweet […]