Chilli & Garlic Flatbread

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!

INGREDIENTS

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

METHOD

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

Serve hot with lashings of butter

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Protein Chapatis

Ok…So these looks like normal chapatis?!  Soft fluffy Indian flatbreads. To a point they are and then I was sneaky and blitzed some cooked QUINOA in my NutriBullet! And blended to a pulse

Add it to the mix of flour a little sunflower and boiling hot water to firm a dough.  Cooked them on a flat griddle and voila protein filled quinoa hidden into our daily bread…

Loving my NutriBullet!!!

Quick Pizza For The Kids

This margherita pizza can be cooked from scratch, faster than you can order one to collect! I found it especially handy for my 2 boys who love their typically “only cheese and tomato pizza”. I made this one this evening and we all devoured it with absolute delight.

I didn’t have time to take many pictures as it’s such a messy process with the dough but I found it very therapeutic. Especially kneading and pushing the dough into the tray to form the base. Hope you enjoy it. The olive oil also gives the base a scrumptious crunch. Have a beautiful day friends, much love D x

INGREDIENTS

DOUGH

200g plain flour
7g instant yeast
1 tsp sugar
¼ tsp salt
125 ml warm water
Olive oil for baking

TOPPING

100g tomato passata
Pinch of dried oregano
Salt to taste
Grated mozzarella or cheddar cheese

METHOD

Preheat the oven to 220°c, grease a large rectangular tray with the olive oil

In a bowl or food mixer, throw in the flour, sugar, salt and yeast together.  Mix well, slowly pour in the water.  Knead until smooth. 

Transfer into the greased tray and using your fingers press the dough into the corners, making a rectangular thin dough base

In a small saucepan heat up the tomato passata with the oregano and salt.  Cook on a low heat for 5 minutes to warm through

Spread the tomato sauce onto the pizza base, top off with cheese and place in the oven, bake for 15-20 minutes or until based is nice and crispy

Recipe from BBC Good Food

Need Self Raising flour?

Here in the UK we are very lucky to be able to get our hands on various types of flour, prepared and ready to be bought. However I have come across  many people in different countries who can’t buy self raising flour, as it’s just not available!

I thought I would share how to convert plain flour to self raising flour whether or not you can buy it or you run out at home, this will do the trick! Especially as my baking recipes call for it alot!

To make self raising flour with plain flour

☆ Add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder mixes thoroughly together.
If you are baking with cocoa, yogurt or buttermilk then add 1/4 teaspoon bicarbonate of soda (baking soda) too, to give more lift aswell as the baking powder

Spiced Pear & Walnut Muffins Recipe

(Source adapted from N Lawson)

Corngette and Cheddar cheese fritters

Corn..gette (corn & courgette) Cheddar cheese fluffy fritters so easy to make! Delicious hot or cold and are ideal for a picnic as can be pre-prepared.

INGREDIENTS
Serves 4

1 large courgette grated
165g drained can of sweet corn
125g grated cheddar cheese
1 clove of garlic crushed
1/2 red chilli sliced
1/2 tsp salt
1/4 tsp paprika
1/2 tbsp melted butter
1 large egg whisked
125g self raising flour
1/4 tsp bicarbonate of soda
200 ml milk
Pinch of pepper
Olive oil to fry

METHOD

1. Mix flour, bicarbonate of soda, salt, paprika and pepper together

2. Add the courgette, sweetcorn, cheese, garlic and chilli

3. Pour in the milk slowly and combine well. Lastly stir in the melted butter

4. Heat a teaspoon of oil in a small non stick frying pan. Once hot place a ladle full of fritter mixture into the pan on a slow to medium heat, approximately 10 cm in diameter

5. Cook on both sides till golden,can take up to 4 minutes. Add oil each time you make another fritter if needed

6. Serve with some whole grain mustard to give extra bite