My Cheapest Recipe Yet: Thrifty Thlatbread

AND SO, I’m off tomorrow for my year abroad. I’ve  been through every emotion possible. Fear, excitement, apprehension, apathy, confusion and now I just cannot wait! I’m just so ready to live in France. YAY. I will continue to blog, I hope, but I foresee that the next year will include me eating bread, cheese, and carrot remoulade so I can’t imagine I’ll be doing a whole lotta cooking. But I’ll try!

This flatbread was so GREAT to make and it is the cheapest recipe I’ve ever posted. FACT. And it is probably the easiest, but that’s subjective.

Have you been watching Best British bake off at all? I have. Well I’ve watched two episodes, and in one of them they have to make flat bread. So I was like: Yeah, well I CAN MAKE FLATBREAD TOO. I don’t know why I wanted to make flatbread so much, we all know my trouble with  bread making. But I was determined. Turns out flatbread is pretty easy. Well this flatbread is…

Ingredients-Makes 6 flatbreads

-250g plain flour, plus more for dusting.

-150ml warm water

-1tsp salt and 1 tsp olive oil

Method

-Mix the ingredients together in a bowl. Once the dough comes together use your hands to work the it a bit. You want the dough to be slightly dry, but not crumbling apart.

-Dust a surface with flour, then dust your rolling pin.

-Pull a small handful off your dough, and roll out as flat as you can into a ‘flat’ shape. (This isn’t a beauty contest, my flatbreads don’t have any distinguishable shape).

-Fold the dough in half and roll flat. Fold the dough over again and roll flat. This traps air into the bread thus allowing it to puff up.

-ROLL THE DOUGH AS FLAT AS POSSIBLE. I wanna stress how important this is. It does require some elbow grease as the dough is tough, but really really try. Put the flatbread on a plate and dust with flour. Repeat with the remaining dough until finished, dusting between each flat bread.

-Heat up a flat frying pan till it’s very hot (you’re dry frying the bread). Place one flat bread and continue turn every 30 seconds until the bread has puffed up and looks about done. Do this with your remaining doughs.

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Gold Granola

LOOK I’VE MADE AN OLYMPIC-THEMED DISH. I love the Olympics. It took quite a few days for the Olympic mood to kick in, but now I’m in love. It’s ironic. We’re watching athletes throw up and rip their muscles apart (well, except for shooting and archery-WHAT NON-SPORTS), claiming that we love sport…yet we do all this while sitting on the sofa and doing nothing all day. I have managed to keep a good balance, I do a good run/swim/gym as soon as I get up and, being slightly employed/unemployed, I can just sit on the sofa and knit all day with whoever wishes to join me. It’s a shame, I guess, that I didn’t get tickets, but I’m living in the goddamn city. You can definitely feel something in London which I doubt you can get elsewhere in the country. Maybe it’s because I live at the bottom of Ally Pally, where the Dutch team are located, so every night when I look out my window I see this bright orange-illuminated building. Or maybe it’s because everytime you step outside EVERYONE is sporting some sort of national sports jersey. It seems everyone also has a union jack flag just sticking out from their rucsacks. Hmmm, who needs tickets?

I have seen many a granola recipe in my time. I have EATEN many a granola recipe in my time. But MAKE granola? Mehhh, it was never very high on my to-make list. But granola is so pretty when it’s made and just sitting in a jar. It then also looks really nice as a present.

I was always quite turned off it because of the high sugar content, because it’s made of maple syrup, most of the time. However, I (my parents) purchased some agave nectar because I wanted to try and do some healthy baking. That is what made me want to make my own granola. Turns out it is probably the easiest thing in the entire world. And my mum EATS IT (my mum rarely eats anything). I’ve made two batches in the space of 1 week! It’s getting hoovered up. So a healthy granola that is ridiculously healthy? I give it the GOLD MEDAL.

Ingredients-Yield is about 1.25 litres (adapted from this)

-3 cups of porridge oats

-1/2 cup of agave nectar

-1/2 cup of almonds

-1/2 chopped walnuts

-1/2 cup of dried apricots

-1/2 cup raisins/sultanas

-1 scant tsp of salt

Method

-Preheat oven to 300 f, or around gas mark 5. Line a large baking tray with grease proof paper.

-Mix all the ingredients together in a large bowl. Make sure it is very well combined.

-Spread out onto the paper, making sure it is as spread out as possible.

-Put in the oven for 30 minutes, stirring from time to time. Be careful not burn.

-Take out from oven when it looks like most of the porridge is browned.

-Leave to cool, and then put an airtight container.

 

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Filed under Healthy Sweets, Store Cupboard, Vegan, Vegetarian

CHIPS.

 

Soooo chips.  As a child, it was all about chips. At a restaurant, I would always have chips. I was that annoying child at a very reputable restaurant…getting just a plate of chips.

Now I have to admit now, that these were not for me. These were for my dad.  My overdosing on chips as a child has meant that I don’t really eat them these days (it’s the same with crisps and juice). I also see little point in having white potato, when you could have sweet potato, whose complex carbohydrates are much more preferable. But my dad doesn’t like sweet potato.

But of course I had a try of these potatoes, as I do with all my dad’s veggie friendly accompaniments, and they were delish.ous.

 

What I love the most about them is that they’re just SO  FRICKEN EASY.

Ingredients-serves 2

-4 large king edward potatoes, around 600g

-2 tbsp oil

-1 tsp salt

-1 tsp dried oregano

Method

-Pre heat oven to gas mark 7, 220 c.

-Chop your potatoes in to chip shapes. This involves chopping potatoes in half lengthways, and then halving each half. And then chopping each sigment into thirds. If that doesn’t make sense, just use your initiative.

-Place potatoes on a baking dish, pour over oil, salt and oregano and stir together thoroughly to make sure all potatoes are covered.

-Place in the oven, for about 50 minutes, or until the potatoes are brown on the outside, and when you poke a fork through a chip it is soft.

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Summer Greens Salad.


YEAHHH, it’s soooo hottt!! It was about 28 degrees today here in London, which is terrific because I love the heat. Bake bake bake. I would make some sort joke about Olympics and me being BRONZE, but I’m just a bit too overheated to think of something witty enough. I just came back last week from 2 weeks in Bordeaux with my family, it was lovely. The weather was intermittent, but I guess that is what happens when you go at the beginning of July (my dad’s choice, it was evidently cheaper and he didn’t wanna miss the Olympics). Because of the less than great weather, this hot spell in England is SO welcome. It’s that type of heat that really hits you when you leave the house. Stifling I think is the word.

SO, because of the sudden upsurge in temperature, I really wanted something all fresh and healthy and themed. ‘Themed’ as in green.

Gorgeous and green! Just add a bit of french dressing and there you have a suitable, filling lunch or dinner.

Ingredients-serves 4

-1 cup of frozen peas

-1 cup of soya  beans

-1 cup bulgar wheat

-2 courgettes, sliced into medallions

-1 stick of celery, chopped

-about 4 inches of cucumber, chopped

-Mixed herbs

-salt and pepper

-2-3 tbsp olive oil

Dressing

-3/4 cup of olive oil

-1/2 cup of white wine vinegar

-2 tsp honey

-1 tsp french grain mustard

Method

-Put all your raw ingredients into a salad bowl.

-Cook your soya beans and peas in the same sauce pan in boiling water for 3 minutes. Drain and put in the salad bowl.

-Cook your bulgar wheat according to packet instructions, and add to the salad bowl when cooked.

-Whilst your bulgar is cooking, fry your courgette medallions in the olive oil and mixed herbs. About 7 minutes on one side, and then 4 minutes on the other side should do. Make sure they’re browned off and add to the salad bowl.

-I saved the frying oil and used some of it to make the dressing, but you don’t have to. To make the dressing, simply mix all the dressing ingredients together and pour over the salad.

-DONE!

-Note, this would be delicious with feta.

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Filed under Grains, Vegan, Vegetarian

Cooking Up My Bookmarks: Sun-blushed tomatoes

Lots of tomatoes. Beautiful beautiful tomatoes. We’ve had this enormous surplus of cherry tomatoes. On the online shop each week (not my choice, I love supermarkets), we always order more cherry tomatoes, so when the new shop arrives no one wants to eat tomatoes that are more than a week old. Fair enough. But we literally had about 3 punnets not in use. THUS we had 4 punnets of cherry tomatoes that needed eating. I happily eat them in a salad, and these cherry toms are very nice raw. But comon, everyone loves tomatoes (more?) when they’re cooked.

So while using tomatoes liberally in all types of salad, I’ve been doing various ‘roasting’ recipes. I did these Super Saver Roast Tomatoes, but I also saw this recipe from Culinary Travels and added it to my bookmarks. So when we were inundated with these cherry tomatoes, I decided to cook another bookmark.

(Halfway through cooking)

Ingredients

-500g cherry tomatoes

-2 tbsp olive oil

-1 tsp sugar

-1 tsp salt

-A few sprigs of fresh thyme and a small handful of basil leaves

Method

-Preheat oven to 140 c. and line a baking tray with greaseproof paper.

-Chop each tomato in half, and put in a bowl with the rest of the ingredients and mix together.

-Take the tomatoes and place them sliced side up on the baking paper. Pour the oil etc. from the bowl over the tomatoes.

- Put in the oven for 2-3 hours, until started to shrivel but still quite plump. Leave to cool, and store in a jar. Submerge with oil.


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How to be Healthy: CARROTHUMMUS.

Any ‘cat sick’ comparisons are discarded now. Personally I think this looks delicious, but there are those of you who might say ‘this looks like s**t’. Well you’re wrong. So flavourful, so salty, and also quite sweet. This is just delicious. It’s something I’ve wanted to try for AGES, and I finally got round to it today. That is what happens when you work very few shifts, most of which are at night. You have a lot of time. But I love being on holiday, after having studied a lot this year, I’m loving having some down time just chilling at home and seeing friends. Doing some yoga as well.

So this is carrot hummus that uses carrots instead of chickpeas. It means it’s slightly healthier in that carrots are amazingly healthy, but calorie-wise (who’s counting?), there isn’t a great difference. There’s just a lot more goodness in this dip.

 

Ingredients

-500g carrots, peeled and chopped into chunks.

-2 tbsp olive oil

-Mixed herbs

-4-5 garlic cloves (I used about 7, but I love garlic and I’m not kissing anyone anytime soon)

-3 tbsp tahini

-Juice of 1 lemon/3 tbsp lemon juice

-100ml water

-Salt and Pepper

Method

-Preheat oven to gas mark 8, and put the carrots, garlic cloves (whole, unpeeled), a generous shake of mixed herbs and oil into a baking tray. Stir around to make sure everything is covered and combined. Roast for 40-50 minutes, or until the middle of carrots are reasonably soft when prodded with a fork.

-Once cooked, add the carrots into a food processor. Squeeze the insides of the garlic out of their skins, and then add the leftover oil from the baking tray.

-Add the remaining ingredients, and process in the food processor. Breaking from time to time to make sure the processor doesn’t over heat. You might want to add more water to make it creamier.

-It all depends on what texture you want, but once you think the dip is ready for your liking, put into a tupperware dish and enjoy like hummus. Hot OR cold (one of the joys of this recipe).#

 

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Filed under How to be Healthy, Vegan, Vegetarian

Montpellier and Cooking Up My Bookmarks: Soda Bread

[Source]

I’m moving to France in September. I have a flat all sorted and I’m RIDIC excited. I just went to Montpellier for 4 days to flat hunt, and I just fell in love. I’m so excited to get there. I mean,  who wouldn’t want to live in the South of France? For one thing, it’s hot. And I always say that I’m a reptile. A cold-blooded reptile. I am always cold and can just bake in the mid-day sun with no shade.

Secondly, it’s FRANCE. It’s the home of bread, cheese and wine. We had amazing cheese and bread and wine. True, there were some difficulties being pescetarians, erring on the side of vegetarians, but we survived.

Montpellier was diverse and, luckily, quite sporty. I went for a 33km bike ride. And I gotta tan. Some photos. Sorry they’re so awful, I was travelling only on hand luggage, so sadly I couldn’t bring my canon:

 (it doesn’t look very hot here, but it was)

ANYWAY, onto food. I made bread. I don’t think it was my greatest success, but it’s soda bread which has that densey, cakey flavour. It’s made with oats as well. GORGE. VOILA (Thats French you know).

It requires buttermilk, but I’ve made soda bread with normal milk, and this time I used normal milk PLUS lemon juice. This is from my bookmark at Eat Live Travel Write, but I altered it slightly because I added porridge oats.

Ingredients

-2 Cups of plain flour

-1 cup of porridge oats

-2oo ml of buttermilk, or normal milk with 2 tbsp of lemon juice (left to sit for 10 minutes)

-1 tsp salt

-1 heaped teaspoon of Bicarbonate of soda

Method

-Preheat oven to gas mark 8, and line a baking tray with greaseproof paper.

-Sift the dry ingredients(not oats) together in a bowl and THEN add the oats, then 3/4 of the milk.

-Mix together with a fork until it begins to bind. Once binding, add a bit more milk, Dust your hands with flour and knead the mixture. It should be on the sticky side, if not add the milk. Dont knead for too long. For more advice on this part of the process, go directly to the bookmark above.

-Either divide into 4  and turn into rolls, or simply plonk the dough on the paper (did I just say plonk?). Cut a cross through the top(s). And cook for about 50 minutes, when you tap the bottom of the bread, it should sound hollow.

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Filed under Bread, Pastries and Pizza, Quick, Store Cupboard