We *love* flatbread & for years we have been buying it pre-made from the supermarket. However, in my quest to reduce the amount of plastic waste we generate I looked into making it ourselves & it is SO very easy to make, we haven’t looked back & I get the kids (5, 8 & 11) to make it whenever possible! 🙂
Here’s a link to the original recipe – we slightly reduce the salt & omit the herbs because the children prefer it plain. The recipe makes three flatbreads which is perfect for us (2 adults, 3 kids). I did get greedy once & made more, but it was just too much for us. I did then discover that if I baked it in the oven again for a few minutes, it made tasty nacho chips for snacking on the following day.
If you don’t have any self-raising flour in the cupboard, then you can sub it with:
I’m always looking for quick & easy meals for the kids, especially ones which can be prepped ahead. I spotted these spicy bean wraps while having a nose around on the Vegetarian Society’s Website & thought the kids would love them. For a bit of variety I also made some carrot & hummus, and cream cheese & tomato ones too.
Strangely, neither DC1(5) or DC2 (3) were that keen on the bean ones, but luckily loved the other ones. I’ll definately be making them again though as DH & I really liked them all!
Since DC3’s arrival I’ve been trying to make my life easier when it comes to meal prep, so I’ve been looking for some interesting salads that are easy to make, I can eat at home, DH can take to work & the kids can have for their tea – this Mexican Quinoa Salad recipe seemed to fit the bill.
The first time I made it I over-cooked the quinoa & there was far too much of it, so the next time I reduced the quanity & the cooking time and it was much better. I also omitted the spring onions, and garlic as neither I or the kids are keen on the in salads (sorry DH!) I also added some avocado, just because we love it
4 spring onions, chopped, plus more for serving (we omitted this as the kids don’t like them)
0.25 cup fresh corriander leaves, chopped
sesame seeds, for serving
Make the Sauce: Combine the garlic, sesame oil, peanut butter, ginger, and 2-3 Tbl water in a food processor and process until smooth.
Make the noodles: Cook the soba noodles according to the instructions on the package. Drain the noodles and rinse them under cold water. Transfer to a large bowl and toss them with a drizzle of extra-virgin olive oil (to prevent them from sticking).
Make the salad: Add the edamame, bell peper, cucumber, carrot, spring onions, and coriander to the bowl with the noodles and toss until well combined.
When I saw this recipe on Oh She Glows I just knew I had to make it! Or rather eat it, anything involving this much chopping I hand over to DH, as although I am perfectly capable, it will take me forever!
After reading the original post, I haven’t been able to justify getting a spiralizer (yet), but I did immediately order a Julienne Peeler, which DH tells me is fab.
Despite some initial suspicion from DD1(5) about the ‘sauce’, the kids both love this & the amount below serves the four of us perfectly.
A few weeks ago the unthinkable happened….. I got bored of hummus! <gasp!> I couldn’t quite believe it myself, but even with a variety of additions (salad, harissa, avocado) I had eaten it so much I was bored of it!
So, an alternative was needed, and after a quick google I found this Smashed White Bean & avocado sandwich which saved the day 🙂 It’s one of those things that is so simple to make you feel a bit silly writing it down… but these days I need to write things down so I remember them!
To be perfectly honest, I’m not a huge fan of sandwiches – I tend to see them as a last resort, but they are just SO easy to make & convienient to eat at work, I usually have them a couple of times a week. My current bread of choice is Warburtons Brown Thins – just enough bread to hold the filling in, but not so much that they become too heavy & stodgy (I don’t want to fall asleep at my desk!)
DH ended up making them while I played with the kids. We both enjoyed them, but I did think they were a bit dry & will add some kind of yogurty/sour cream/sauce the next time we make them. Unfortunately the kids weren’t so keen which surprised me as they both love beans, rice & carrots! – DD1(5) is being ultra-fussy about anything ‘spicy’ at the moment, and as soon as she says she doesn’t like something, DD2 (2.5) just says the same <sigh>
6 large tortilla wraps
3 medium carrots, peeled and coarsely grated
100g mature cheddar cheese, grated
3 spring onions, roughly chopped (optional)
1 large courgette, coarsely grated
6 cherry tomatoes, chopped
75g white long grain rice, boiled and drained
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp sweet smoked paprika
1 400g tin of pre-cooked kidney beans, rinsed and drained
1 green chilli, deseeded and chopped (optional)
3 tbs sunflower oil, for roasting
green salad, guacamole or salsa
Have you cooked the rice yet? If not, do it now!
Preheat the oven to 180C.
Combine all of the filling ingredients in a bowl and mix well.
Place a good measure of the mixture into the tortillas and roll to form wraps folded at both ends.
When all of the mixture is used up, place the wraps on a roasting or baking tray and brush all over with the oil.
Bake in the oven for 10-15 minutes until lightly brown, turning once.
When cool, halve the wraps and serve with a green salad, guacamole or salsa of your choice.
I am so very, very, very bored of taking sandwiches to work for lunch I thought I would make this. When I lived alone, I just to eat loads of roasted veg as it was so quick & easy to make, and now it’s even quicker if I get DH to do the chopping!
We shopped so much veg we had to use two trays to roast it in, but still ate the lot between us, although we wished we had had taken about half the amount in & topped the lunch boxes up with salad – we wouldn’t have been quite so stuffed & it would have lasted two days!
I missed out the garlic, as I didn’t want to stink the office out (I eat at my desk)
The original recipe says the amounts below will serve 4 for “a lunchbox meal”
1 red and 1 yellow pepper, halved and deseeded
½ butternut squash
2 courgettes, thickly sliced
4 garlic cloves, leave skin on
3 tbsp extra-virgin olive oil
1 red onion, thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds
300ml hot vegetable stock
zest and juice 1 lemon
20g pack mint, roughly chopped
Heat oven to 200C/180C fan/gas 6.
Cut peppers and squash into bite-size pieces (leave skin on the squash).
Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins.
Add onion, cumin, harissa and almonds.
Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins.
When cooked, fluff up with a fork.
In a bowl, mix zest, juice and remaining oil.
Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint.