My 3 year old son kept eating these flatbreads despite the fact that he occasionally got the odd chilli flake. He just kept on going. So very moreish are these flatbreads! That once you start, you won’t be able to stop!
1 cup wholewheat/chapati flour
1 cup self raising flour
1 tsp salt
1 tsp garlic granules
1/2 tsp dry chilli flakes
2 tsp sunflower oil
Boiling water to knead
Sunflower oil for cooking
Place both types of flour in a large mixing bowl with the salt, garlic granules, chilli flakes and 2 tablespoons of oil.
Use fingers to make a crumble consistency. Add boiling water gently to form a soft dough
Bring together and knead for 5 minutes
In the meantime heat a non stick frying pan on a medium heat
Take about a tablespoon and a half of dough. Roll flat to about a 10cm diameter disc
Place in the frying pan. Cook on both sides until golden brown, using a little oil to aid the process
Recently there has been a lot of change to my daily routine as now my two boys are in school and I find myself alone at home with our pet rabbit Alfie. It’s lovely having some quiet time but mostly I find myself constantly running around like a headless chicken. This morning I went food shopping which I absolutely adore. I feel all stocked up and ready to invent more recipes. . I also cleaned the kitchen!
For when I need to calm down and relax I have come up with this wonderful soothing smoothie recipe to help me unwind. No caffeine, no added sugar just pure peaceful bliss. The chamomile and mint tea does the trick!
200ml of cold mint & chamomile tea
1 small banana
1 nectarine in halves
Handful of frozen blueberries
Handful of baby spinach
Place all the ingredients into a blender or NutriBullet and blitz till smooth. Serve with ice if desired
I didn’t know that home made chutneys are so easy to make! And so damn tasty! I made this delectable tomato chutney with green tomatoes that were picked fresh out of my mother in law’s garden. She is extremely gifted when it comes to gardening and my husband definitely inherits his green fingers from her.
This chutney will go superbly with Indian flatbread due to the heat or with a strong mature cheddar or brie and crackers as it is also sour and slightly sweet! An all rounded chutney. Shame that 1kg of toms gave me 1 small jar of chutney. However I know where I can find more tomatoes! Mother in law I’m on my way!
With tomatoes being harvested, do give this simple recipe a go! You’ll make it again and again
1kg green tomatoes cored and chopped
1 large white onion diced
1 cup cider vinegar
1¼ cup brown sugar
1 tbsp crystallized ginger
1 tsp red dried chilli flakes
1 tsp salt
1 cinnamon stick
1 tsp mixed spice
Place all the ingredients into a large saucepan, mix well, bring the contents to a boil and then cover, simmer for 50 minutes on a low to medium heat
Make sure most of the liquid has evaporated, this will give the chutney an intense flavour
I do not get through much fruit unless its in a cake on a cake or around a cake!
So having invested in a smoothie maker is the best thing I could have done for me especially! I love chewing on seeds but am not partial to the goji berry. Which is extremely good for you.
This way I get all my antioxidant goodness in the one glass first thing in the morning and I’m ready to face the day with a healthy outlook…until I eat the naughty treat I shouldn’t have had at lunch…lol 😉
I’ll be putting up more of my smoothie recipes. I hope you enjoy them friends!
Large handful of blueberries
1 medium banana
Sprinkling of seeds and goji berries
Using the NutriBullet or a blender. Place all the ingredients in and blitz til desired consistency
My husband is always watching Indian street food videos on YouTube. This is one particular dish that he was checking and that I was extremely intrigued by.
I think you all know me by now, in that I love to cook really, really simple food and am not embarrassed in taking short cuts to get to the final yummy result!
This is one of those easy than easier recipes, yet so satisfying and filling. The protein hit from the egg and cheese really reaches the spot! Make sure that you have some ready made parathas or frozen parathas like I used in this recipe and you are ready to go my friends!
Enjoy, see you soon! Much love, D x
Frozen paratha/ready made paratha
Grated mature cheddar cheese
Spring onion sliced
Chopped fresh coriander
Salt and pepper to taste
Place the frozen paratha in a frying pan and cook through on both sides to a medium golden brown. Spread a little butter on one side
Crack one egg onto the buttered paratha and break the yolk gently. Load on all other ingredients and seasoning
Cover with a large lid on a low heat for 5 or so minutes or until egg is firm
Fold the paratha and serve with a hot chilli sauce