Hey Everyone, I hope your day has been well and you are off to a great start this week.
I brought some Greek yogurt recently for a specific dish and had some leftover so decioed to make flatbread. I’ve made them in the past and eating them again made my day, they are so light and fluffy literally like eating clouds. With this recipe you mostly need equal quantities of yogurt and self raising flour to make the flatbread that are the perfect side dish.
These flatbreads are like real comfort food and taste amazing alone or would be great accompaniment for any dish.
Ingredients make 4 flatbread
125g Greek yogurt
125g self raising flour, extra for kneading
Pinch of salt
1/4 tsp of oil
In a large bowl add all of the ingredients and work together to make a smooth dough.
Knead the dough for a few minutes, then wrap in cling film and place in the fridge for 15 minutes to rest.
Heat a pan on a medium heat.
Split the dough into 4 equal pieces and roll out one by one. When the first one is done cook in the pan for 40-50 seconds on each side or turning once bubbles start to form.
Place on a plate once done and cover. Repeat until all flatbread are done and serve.
Today I have a quick vegetarian recipe that I served with pitta bread. It was really delicious and warming, the kind of food that tastes so good that you eat it hot and burn your tongue!! I really enjoyed the sweet potato, it was cooked well and really smooth along with the other ingredients.
The ingredients are a rough guide for one but feel free to adjust as needed.
Handful Green lentils, soaked in water for a few hours
Garlic powder, sprinkle
Tomato puree, 1/2 tsp
1 Sweet potato, peeled and cut into chunks
Handful Broccoli, cut into smaller florets
Serve with rice, pitta bread etc
Bring the vegetable stock and lentils to boil, then leave on a gentle simmer adding in the garlic, cumin and coriander.
After 15 minutes, add in the tomato puree, broccoli and sweet potato mixing everything well cooking for a further 10 minutes on a low heat.
Once all of the vegetables are cooked switch the heat off and heat up the pitta bread according to packet instructions.
Hey Everyone, I hope your Wednesday is going well.
I’m currently at home today working on my studies and it has been snowing pretty much since the morning. It seems a crazy time for snow as we are in March and you’d expect the weather to start getting a little warmer but there has been a mixture of light snow and sleet that hasn’t stopped so far. As I’ve just looked out the window, it just made me realise that it’s never too late to do or start something. For anything you want to do in life you should always try and go for it because it is never too late!!
Even though it isn’t spring just yet the snow has decided to fall and we can apply this to our own lives with the different hobbies, goals or tasks we want to achieve, as it is never too late xx
Hey Everyone, I hope your day has been well and you are having a great start to the week.
A nice and healthy vegetarian quinoa bowl. I always tend to soak the lentils in water prior to cooking to reduce the time it takes, also I cook them in the same pan as the quinoa which saves time. This quinoa bowl was super simple and really tasty. Ingredients are a rough guide and you always switch the vegetables used, depending on what you like.
Frozen spinach cubes
Cook the lentils and quinoa according to packet instructions.
5 minutes before fully cooked, add in the spinach and sweetcorn.
I made these shortbread on a day when I felt like a sweet treat and they were perfect! Shortbread alone is delicious, but with a few chocolate chips in each piece… so tasty!! Something quick and simple to make 🙂
Preheat the oven to gas mark 5 and line a baking tray with paper.
combine all of the ingredients together to form a smooth dough, leaving in the fridge for 30 minutes.
Lightly dust a surface with flour and roll out the chilled dough about 1cm thick.
Use a small cutter to cut out the shortbread pieces and place on the tray.
Once all are done, bake in the oven for 12-15 minutes until fully cooked.