Naan Bread

Easy & delicious naan bread to go with your curry

These were easy to make & delicious. The recipe said it would make 6 naan, but I split it into 5 to avoid arguments about who would get the extra one. Perfect for me, DH & the 3 kids (6, 9, 11)

Naan Bread

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 x 7g sachet dried yeast
  • 2 tsp golden caster sugar
  • 300g strong white bread flour, plus extra for dusting
  • 0.5 tsp salt
  • 0.5 tsp baking powder
  • 150g plain yogurt
  • 25g butter or ghee, melted, plus extra 2-3 tbsp for greasing and brushing
  • garlic (optional)
  • nigella seeds (optional)

Instructions

  1. Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy
  2. While you are waiting, put the flour, remaining sugar, 0.5 tsp salt and baking powder in a large bowl & mix together.
  3. Once the yeast mixture is ready, make a well in the flour mix & pour in the melted butter, yogurt, nigella seeds and yeast mixture.
  4. Stir well, then start to bring the mixture together with your hands until it makes a nice soft dough. If it’s too wet add flour. If it’s too dry, add a splash of water.
  5. Kneed for about 10 mins on a floured surface
  6. Grease the bowl with melted butter, pop the dough in the bowl & cover with a damp towel. Leave for about an hour or until it’s twice it’s original size.
  7. If you want to keep the naan warm in the oven while you cook them all, put the oven on to a low heat now.
  8. Heat a frying pan up.
  9. Split the dough into however many pieces you want (I did 5) & roll into balls. Put them on a floured surface & cover with the damp tea towel.
  10. Roll a piece out into the shape of a naan bread, when the frying pan is hot, lay the naan in the pan & dry for for 2-3 mins, then turn over & cook for another 2-3 mins.
  11. Once cooked, brush with a little butter (add some garlic if you want)
  12. If you want to keep it warm while you cook the rest, put it on a baking tray, cover with some foil & pop in the oven. Alternatively, put straight on the table & let the fastest child win.
  13. Repeat with the other naan, piling them up on the baking tray as you go.

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Sweetcorn Salad

DC3 (5) came home with this salad recipe in a school book earlier in the year & they really enjoyed making it.

We recently remembered about it & it has become a favourite meal. We usually serve it with the egg & dressing on the side as not everyone likes them.

Sweetcorn Salad by DC3 (aged 5)

Sweetcorn Salad

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 1 large tin of sweetcorn
  • 2 eggs, cooked & shelled
  • pasta, cooked & drained
  • chunks of cheese
  • 1 carrot
  • cress
  • radishes
  • salad dressing

Instructions

  1. Boil the eggs (run them under cold water once cooked) & cook the pasta if you haven’t done it already
  2. Chop the eggs
  3. Drain the sweetcorn
  4. Cut up the carrot
  5. Slice the radishes
  6. Cut the cress
  7. Serve the salad as required ūüôā

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Yogurt Bread

Q: What do you do when you have no bread flour, no self-raising flour, no yeast & no baking powder, but want to make some bread? A: Make this Yogurt bread! #lockdown2020

Yogurt Bread

It did look a bit like cake, but it was easy to make (no kneading or proving!), tasted really nice & went perfectly with some Quick Tomato Soup!

The original recipe says to let it cool in the tin before turing out & slicing, but we were all to hungry to wait that long.

Yogurt Bread

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 500g plain flour, plus extra
  • 2 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 350-400g plain yogurt
  • 1 tbsp olive oil, plus a bit extra for oiling the bowl

Instructions

  1. Heat the oven to 200C/180C fan/gas 6 and put a flat baking sheet in the oven so it can get really hot.
  2. Line a 900g loaf tin with baking parchment.
  3. Mix the flour, bicarb, salt and sugar in a large bowl. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
  4. Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin.
  5. Put in the tin. Dip a wooden spoon in flour and make a line along the centre.
  6. Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices

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Pitta Bread

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!

Pitta Bread

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.

Pitta Bread

  • Servings: 4
  • Difficulty: easy
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The original recipe says this makes 4 pitta bread, but as there are 5 of us, I split it into 5..

Ingredients

  • 250g strong white bread flour, plus extra for rolling out
  • 1 tsp dried fast-action yeast
  • 1 tsp salt
  • 1 tsp caster sugar
  • 150ml tepid water (50ml boiling + 100ml cold)
  • 1 tbsp olive oil, plus a bit extra for oiling the bowl

Instructions

  1. Add the flour, yeast, sugar and salt to a large mixing bowl and stir.
  2. Pour in the tepid water and olive oil to the mixing bowl & stir again
  3. Once it’s a dough, kneed for 10 minutes on a lightly floured surface.
  4. Lightly oil the inside of the mixing bowl, then put the dough in the bowl & cover the bowl with a damp tea towel. Leave the dough to prove in a warm place for 1 hour or until it doubles in size.
  5. Turn the oven on as hot as it will go & put a large baking tray in there to heat up.
  6. Lightly flour your work surface & turn the dough out once it is ready.
  7. Cut into 4 or 5 pieces, roll them into balls & leave them to proove again under a damp tea-towel for 10 minutes
  8. When the 10 minutes are up, roll the pieces of dough out into ovals about 5m thick
  9. Take the baking tray out of the oven & quickly put as many pittas on it as you can.
  10. Quickly put back in the oven for between 4-8 minutes (mine just took 4)
  11. Take them out of the oven & leave them to cool under a tea towel.
  12. Repeat if necessary of any remaining pittas you couldn’t fit in the oven.

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Flatbread

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! ūüôā

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:

  • 1.75 cups plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt

Flatbread

  • Servings: 4
  • Difficulty: easy
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Flatbread

Easy to make & tastes delicious

Ingredients

  • 1.75 cups Self-Raising Flour
  • 0.5 cup olive oil
  • 0.5 cup water

Instructions

  1. Pre-heat the oven to 230 C
  2. Mix the flour, baking powder & salt together in a bowl
  3. Stir in the water & 1/3 cup of the oil *** not all of the oil!! ***
  4. Kneed until it makes a nice soft dough
  5. Cut some parchment paper to fit your big baking tray (a pizza tray is perfect)
  6. Split the dough into thirds & shape into balls
  7. Roll each ball into a 10″ circle on the parchment paper
  8. Put onto the baking tray, lightly brush with oil & bake for 8-10 minutes until golden brown.
  9. Repeat with remaining dough

Flatbread

  • Servings: 4
  • Difficulty: easy
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Flatbread

Easy to make & tastes delicious

Ingredients

  • 1.75 cups Self-Raising Flour
  • OR
  • 1.75 cups plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup olive oil
  • 0.5 cup water

Instructions

  1. Pre-heat the oven to 230 C
  2. Mix the flour, baking powder & salt together in a bowl
  3. Stir in the water & 1/3 cup of the oil *** not all of the oil!! ***
  4. Kneed until it makes a nice soft dough
  5. Cut some parchment paper to fit your big baking tray (a pizza tray is perfect)
  6. Split the dough into thirds & shape into balls
  7. Roll each ball into a 10″ circle on the parchment paper
  8. Put onto the baking tray, lightly brush with oil & bake for 8-10 minutes until golden brown.
  9. Repeat with remaining dough

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Frozen Banana Dessert

frozen banana dessert frozen banana dessert with chopped nutsApparently 1.4 million bananas are thrown away every day! How many of them are yours?

I usually make banana bread or banana and oatmeal muffins with my old bananas but when I saw this recipe for banana icecream I started putting my over-ripe bananas in the freezer straight away!

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!

Frozen Banana Dessert

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 3 large, very ripe bananas – peeled, cut into thin slices¬†and then frozen
  • 0.5¬†tsp¬†cinnamon
  • 0.5¬†tsp¬†vanilla extract

optional extras

  • fresh fruit, chopped
  • chocolate chips
  • coconut flakes
  • nuts or seeds

Instructions

  1. Let bananas soften at room temperature for about five minutes.
  2. Blitz bananas, cinnamon and vanilla in a blender until smooth and creamy, this may take a few minutes.
  3. Pour into bowl, top with extras and serve immediately, or add to your favorite ice-lolly molds and freeze for later.

 

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Fruity Waffles

It’s at times like these that I wish I had a waffle¬†maker. Then I remember what I PITA the machine I used to have was, and that I have no room in the kitchen cupboards for one, and that if I had one I wouldn’t be able to restrain myself & would be eating waffles all the bloody time!

So, we will stick to buying the shop bought ones occasionally. I spent a fortune on the fruit, but we had enough left over for fruit salad for tea. ¬†I was surprised that the only one who wanted the fromage frais. I think DH would have liked some maple syrup, but really, the sugar on the waffles was more than enough. ¬†The kids loved arranging the fruit too ūüôā

Fruity Waffles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • some waffles
  • some fruit
  • some fromage frais, creme fraiche or cream

Instructions

  1. warm the waffles
  2. serve with toppings

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Cherry Choc Chip Icecream

Cherry Choc Chip Icecream
Cherry Choc Chip Icecream

DC1 (5) absolutely adores cherries, so when this recipe for Cherry Choc Chip icecream popped up on my facebook feed (like Super Healthy Kids here) I knew I had to make it.

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.

Cherry Choc Chip Icecream

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 cups frozen cherries
  • 0.5 cup vanilla yogurt/soy yogurt
  • 0.5 cup mini dark chocolate chips

Instructions

  1. blitz the frozen cherries with the yogurt in your blender
  2. stir in the chocolate chips
  3. put in the freezer for a couple of hours before serving

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Chocolate Boobie Balls

chocolate enery balls
chocolate energy balls

In the past I’ve read lots of opinions on foods¬†to avoid when breastfeeding, but only recently heard about eating lactation cookies¬†to increase your milk supply!¬† Obviously, I was keen to investigate, but wanted to find a slightly healthier version… Google suggested several recipes, and I chose these little chocolate balls¬†as they seemed like the were the healthiest, easiest, and, well…. most chocolately ūüôā

After reading around the subject,¬†it seems the ingredients that are thought to help¬†increase your milk supply are oats, brewers yeast & flax seed. ¬†If you have no need to improve lactation, then you could omit¬†the brewers yeast & flax seed from this recipe, but they are good for you in other ways (e.g. brewers yeast is full of B vitamins, and flax seed contains omega-3 essential fatty acids) and guys, rest assured that despite eating loads of these, DH still hasn’t started lactating yet.

The original recipe used Almond Butter, but I¬†used Peanut Butter instead – I’m sure any other nut butter could be used. ¬†If you wanted to make these vegan, I’m sure you could replace the honey with more maple syrup, but I haven’t tried doing that yet. (Let me know if you do). ¬†I forgot to add the¬†sunflower seeds one week, but¬†no-one complained.

This recipe makes about 50 delicious little balls, which if you are lazy like me can seem like a bore to make. ¬†However, resist the temptation to make fewer bigger balls. ¬†If you do this you won’t be able to secretly stuff them in your mouth without the kids/husband noticing, which means you will have to share them!

But do they work? ¬†To be honest I don’t know…. Luckily I have never had any supply problems, but I do feel like I have more milk later in the day, and we seemed to get through the 8 week growth spurt fairly easily, so perhaps they have helped? ¬† Regardless of whether they improve lactation or not, they are a relatively healthy little snack for me to hide in the fridge and munch on whenever I feel the need!

Chocolate Energy (Lactation) Balls

  • Difficulty: easy
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Ingredients

Instructions

  1. mix everything together
  2. chill in the fridge for 30mins
  3. roll into small balls & store in the fridge

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Mexican Quinoa Salad

Mexican Quinoa Salad
Mexican Quinoa Salad

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

Mexican Quinoa Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients Ingredients

  • 0.5 cup uncooked quinoa
  • 400g tin black beans, drained & rinsed
  • 325g¬†tin sweetcorn, drained
  • 1.5 cups cherry tomatoes, quartered
  • 1 red bell pepper, diced
  • 0.5¬†cup chopped fresh corriander(or more to taste)

Dressing

  • 1/3 cup olive oil
  • Juice from 1 lime

to serve

  • ciabatta or other nice bread
  • 1 avocado, diced

Instructions

  1. Rinse and drain quinoa.
  2. Add to a pan of boiling water & cook for 10 minutes (this was perfect for me, YMMV)
  3. Rinse and drain black beans
  4. In a small bowl, add dressing ingredients and whisk together to thoroughly combine.
  5. In a large bowl, add the cooked quinoa with all other salad ingredients.
  6. Pour dressing over the top and toss to combine or serve with the dressing on the side.
  7. Can either serve immediately or chill before serving.

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