Monthly Archives: August 2012

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


-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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Filed under Bread, Pastries and Pizza

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


-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