I remember seeing a recipe for pitta bread ages ago, which claimed that once you had made your own, you would NEVER buy it from the supermarket again…. Then a few days ago this recipe popped up in my Facebook Feed, so I thought I’d better give it a go!
It was really easy to make & I managed to schedule the making of the dough & the leaving to rise bit around my work calls #lockdown2020. The recipe makes 4 pitta breads, but I split the dough into 5 so we could have one each. Everyone loved them & have demanded that we have them again very soon.
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:
A few weeks later when I had enough bananas in the freezer, I discovered that the blitzing process is made a lot easier if you slice the bananas quite thinly before you freeze them, and let them thaw slightly before turning the processor on!
So far, we’ve had just plain banana, and some topped with chopped nuts & everyone has loved them – next time we’re going to try making lollies!
It’s the same kind of things as the Frozen Berry Yogurt we all love, you just make it a couple of hours ahead & pop in the freezer. As expected, it was very easy to make & absolutely delicious. I only had plain yogurt, so added a tsp of vanilla essence to the mix.
I try really hard to have a variety of things on the menu, but one meal which has stayed the same for what feels like the last million years is wednesday night pizza. We have good reason for it, we have a maximum of 30 mins between getting the kids to bed & DH going out, and chucking a frozen pizza in the oven and opening a bag of salad is a very easy (and relatively healthy) option.
Needless to say, we have now both got incredibly bored of it. DH has suggested we have omelette every week instead, but I want to find a few different options for us to have to avoid the rut sinking in again.
I started by looking through the the Quick Veggie section of BBC Good Food and saw this recipe for a Japanese Tofu Bowl which I thought was right up our street. The original recipe was for 4 people, so I’ve adapted for the 2 of us (i.e. reduced the liquid, but kept the rest the same) It suggested covering the tofu in cornflour before frying to get that lovely crispy coating, but I really didn’t see the point as surely it would just get soggy in the soup? We didn’t have any chilli oil or coriander to garnish, but survived without them.
Although this claims to be quick to make, you do have to first drain the tofu (I do this by wrapping in a clean tea-towel & putting it under the heavy chopping board for 30 mins or so) & then marinade it (ideally for at least 30 mins), which means it might not be much good if you’re rushing in from work to make it. Despite a few complications (I failed to pre-marinade the tofu, the edaname beans the supermarket sent me were still in their pods, and my noodles weren’t ready cooked) this was still easy to make & very tasty. It’s lightness made it feel like it was very ‘clean’ to eat IYKWIM, but beacuse of the tofu, edaname & noodles it was still substantial enough for our evening meal. I hope to make it againvery soon as I plan to use some of the broad beans from the garden in place of the edaname.
200g firm tofu, drained, patted dry and cut into 8 cubes
sunflower oil, for frying
1 bunch asparagus, base of stalks snapped off, cut diagonally into about 4 pieces
50g fresh or frozen edamame beans
50g frozen peas
small piece ginger, grated
400g pack straight-to-wok udon noodles
coriander leaves, to garnish
chilli oil, to serve
Drain the tofu.
Mix the soy sauce, rice vinegar and mirin in a shallow bowl. Place the tofu in the marinade and turn to coat. Leave for about 30 mins or more. (If marinading for several hours, pop it in the fridge.)
Boil the kettle
Heat the oil in a pan and fry the tofu (keep the left over marinade). When cooked, drain on kitchen roll, then wrap in clean kitchen roll to keep warm.
While the tofu is cooking, put 500ml of boiled water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins.
Divide between 2 bowls and put the tofu on top.
Garnish with some coriander leaves and serve drizzled with a little chilli oil.
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