Hello everyone, I hope you are all keeping well and safe.
Today’s recipe was one I had in mind to make shortly after we went into lockdown the first time back in March 2020. It was a while ago now but at the time everyone was making bread and I kept seeing yogurt and flour recipes everywhere. The thing I love about the ingredients is that you roughly need equal quantities of the flour and yogurt so its pretty simple. Another great thing is that this flatbread recipe is unleavened, so it doesn’t require a raising agent which reduces the cooking time drastically.
Recipe: Flatbread (makes 16)
250g self raising flour
250g full-fat plain yogurt
Pinch of salt
Sprinkle of dried oregano and thyme
Preheat the oven to gas mark 7 and lightly oil 2 oven trays.
In a large bowl, add all of the ingredients and mix to form a dough.
If the dough is sticky, add a little more flour.
Knead for 5 minutes and roll out on a floured surface to 0.5cm thickness.
Use a cutter to cut out the flatbreads and place on the prepared tray.
Place in the oven and cook in the oven for 7-10 minutes.
I thought today I would write a quick post about one of my favourite foods… PLANTAIN!!! It is from the fruit family and is often fried or boiled when eating, as opposed to eating it raw. I prefer when plantain is slightly ripe but not too soft, see the first image below, I prefer the middle one. My favourite way to cook plantain is sliced into circles and fried. I really like it when the edges get crispy and golden. Although sweet, plantain is actually quite nutritious once cooked, containing a high value of vitamin A, vitamin C and fibre. It is great as little snack to keep you going throughout the day as well as an accompaniment with most dishes. Plantain is eaten all over the world where ever it grows from parts of Africa, to south America and many Caribbean countries. It is also widely transported around the world to countries where fried snacks are popular.
Hello everyone, thanks for stopping by my blog today.
Today’s post is a fairly healthy pizza recipe, including toppings like red cabbage, kale and sweetcorn. All very nutritious and beneficial for the body. I like using kale on a pizza because it gets nice and crispy in the oven similarly the red cabbage stays slightly hard and adds an extra crunch to the pizza. Although I have used mature cheese, mozzarella is a great alternative for a healthier low fat option.
I am aware that cabbage of pizza is a little unusual however, I often enjoy trying new things and I had a feeling it wouldn’t disappoint. Red cabbage is an amazing vegetable because it is fairly versatile and can be eaten as a side to a main meal, used in coleslaw or sliced into steaks and seasoned for a vegan burger alternative. The health benefits of red cabbage are numerous, the vitamin C acts as an antioxidant in the body and protects our cells, it is also a great source of folate which is imperative during pregnancy to help the body produce red blood cells, carrying oxygen from the lungs to other areas of the body.
Recipe: Red cabbage and kale pizza (makes 1 tray)
250g plain flour
Pinch of salt
1/2 tsp caster sugar
4g dried yeast
150ml warm water
1 tsp oil
3 tbsp tomato sauce
150g mature cheese, grated
50g kale, roughly chopped
40g red cabbage, thinly sliced
Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until it has doubled in size.
After the hour is up, preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
Hello everyone, I hope you’ve had a great day today.
I decided to make this cake whilst watching the tv, the presenters mentioned eating a coconut jam sponge for dessert and I thought… that’s what I’ll make. It’s pretty simple to make but the taste is honestly phenomenal, especially whilst it’s slightly warm. The sponge is slightly more filling and dense than the average cake because of the desiccated coconut and the sweetness of the jam compliments it so well.
I’ve used strawberry jam in the recipe but you could try raspberry, blueberry or apricot jam depending on your preference. It could also be an idea to make your own fruit preserve that would no added sugar. Desiccated coconut is low in salt and sugar making it fairly nutritious when consumed in moderation. It is important to note that desiccated coconut is a high source of saturated fat, which is thought to be healthier because of the medium chain fatty acids that promote weight loss by reducing fat in the body however research on this is varied.
Recipe: Coconut Jam Sponge (makes 1 loaf)
135g caster sugar
1/2 tsp vanilla extract
135g self raising flour
66g desiccated coconut, extra for sprinkling on top
2 tbsp milk
Heaped tbsp strawberry jam
Preheat the oven to gas mark 5 and line a loaf tin with baking paper.
Cream the butter and the sugar together and slowly mix in the eggs.
Add the vanilla extract, then fold in the flour, desiccated coconut and milk.
Pour into the prepared loaf tin and put in the oven to bake for 40 minutes until fully cooked and golden on top.
Place the tin on a wire rack and whilst it is cooling, mix the jam a little to loosen it up.
Evenly spread the jam over the top of the cake and sprinkle with the desiccated coconut.
So it’s not long been the new year, 2021 is finally here and many people are starting new diets, eating vegetarian or generally trying to be healthier and this recipe is perfect for any of the above. This meal is easy to make and the white rice can be substituted with a healthier variety such as quinoa or brown rice. I have tried to cut the vegetables quite small in order to reduce the cooking time and maintain the nutritional value. For flavour, I’ve used a bit of garlic powder but you could add any of your favourite seasonings.
The broccoli provides the body with high sources of protein and fibre which are beneficial to the body. The red cabbage contains potassium which helps to keep the heart healthy. This is a fairly nutritious meal and would be even healthier if eaten with brown rice or quinoa.
Recipe: Vegetable Medley (serves 1)
60g – 90g uncooked rice
1 small carrot, grated
Handful of broccoli, cut small
Handful of red cabbage, finely sliced
1 tbsp oil, for frying
Pinch of salt, pepper, garlic powder and sugar
Firstly cook the rice on a gentle simmer until all of the water is absorbed and the rice grains are fluffy and cooked.
Heat the oil in a pot and in the meantime, wash and slice the vegetables.
Once the oil is hot add the vegetables and sprinkle over the salt, pepper, garlic and sugar. Leave to sauté for 3-4 minutes.
Check the rice and add the water to the vegetables, give it a final stir and cover with a lid.
Once both the vegetables and rice is cooked, serve and enjoy!