Since the ‘lockdown’ I have really been into making bread varieties. Usually, I would just stick to a pizza base dough, but I’ve made a plain bread loaf, flat bread, tortilla wraps and pitta bread over the months. To be honest they are all quite similar using mainly flour and water but they all taste so different and each complement a range of dishes. Since these are homemade, I opted to make them as healthy as possible, and as you can see in the images below, they are not covered in oil but tasted so good.
Garlic Herb Pitta Bread recipe (makes 6)
225g strong white bread flour
7g dried yeast
Pinch of salt
Pinch of sugar
1 tbsp oil
130ml warm water
Preheat the oven to gas mark 5 and lightly oil an oven tray.
Place all of the dry ingredients into a bowl making a well in the centre and pour in the water and oil.
Use your hands or a wooden spoon to form a dough and knead for 5 minutes. Shape into 6 circles, place on the tray and leave to rise for 30 minutes.
Bake in the oven for 10 minutes and set aside until needed.
Hello everyone, I hope you’ve had a good day today. Today’s recipe is kebabs, I was seeing them on a lot of foods videos so I thought why not make them. I think the origin of kebab skewers are mostly from the Middle East (with other varieties around the world) and a lot of the recipes I found for inspiration were full of flavour and spices.
I had quite high hopes for these kebabs but when I was making them it was slightly stressful because I was cooking other things at the same time and when I was squashing the meat onto the skewers it was almost falling off but it all turned out okay in the end.
Minced Beef Kebab Recipe (makes 6)
500g minced beef
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp chilli
1 tsp basil
Oil – for frying
Place the meat into a large bowl and sprinkle in all of the seasonings, then use your hands to combine everything together and leave to marinate for a few hours.
Soak 6 six skewers in water.
Heat a little oil in a pan and then equally divide the meat into 6 and squash each piece around a skewer.
Place into the hot pan and cook for 3 minutes on each side. Preheat the oven to gas mark 5.
Once there is colour on the kebab, put it on a tray and into the oven for 10 minutes.
Hello everyone, I hope the weather is nice and warm wherever you are in the world. The UK has been pretty sunny this week and its great!
Following on from the vegetarian recipes, today features sweet potatoes which are a savior when eating vegetarian meals. It makes a change from normal potatoes and tastes delicious. Sweet potatoes are also very nutritional depending upon how they are cooked and provide the body with fibre, vitamin C and many other nutritional benefits.
As you can see in the image below, I ate the sweet potato with broccoli and sweetcorn which complimented the slight oiliness of the fried potato. These sweet potato balls were soft on the inside with a crispy outer layer and would go great in a wrap/tortilla.
Sweet Potato Balls recipe (serves 2-3)
3 sweet potatoes
1 tsp ground cumin
2 garlic gloves – crushed
2 tsp ground coriander
2 tbsp lemon juice
100g plain flour
Firstly, peel, wash and chop the potatoes, place in a pot of water and bring to the boil. Once cooked, leave to cool.
Mash the potatoes in a bowl and mix with the other ingredients.
Heat oil in a pan and once hot enough add spoonfuls of the potato mixture to the pan and fry until golden brown, roughly 7 minutes.
Originally, when I was planning this recipe they were supposed to be pakoras but I didn’t get the consistency right and they looked more like fritters but still tasted really good. I’ve left the recipe for the rice down below.
Potato and Kale Fritters (serves 2/3)
125g gram flour or wholemeal
25g self-raising flour
1/4 tsp chilli powder
1/2 tsp garam masala
1/2 tbsp lemon juice
150g potatoes – peeled and cut into cubes
1 spring onion – finely sliced
Handful of kale
Oil – for frying
Prepare the potatoes and in the meantime, place all of the dry ingredients in a bowl with the spring onion and kale, mixing well.
Slowly pour water into the flour mix until it is a runny dropping consistency, then add the lemon juice and set aside for 15 minutes.
Heat some oil in a deep pan and once the potatoes are cooked add to the mixture and combine everything together.
Once the oil is hot enough, keep it on a medium heat gently adding about 5/6 tablespoons of the mixture (depending of the size of your pan) and fry on both sides for about 5 minutes until golden and crispy.
You can serve them immediately or keep in the oven on a very low heat to stay warm.
Hi everyone and welcome to my blog, today I wanted to briefly write about macular degeneration because vision is necessary to us all and it’s important to know whether or not there’s anything we can do to improve it!
Macular degeneration is the main cause of visual loss in older people. Deterioration of the macular area in the eye can lead to a loss of central vision and eventual blindness.
Preventative factors could be supplements such as: Omega 3 fatty acids Folate Vitamin B6 Vitamin B12 Vitamin C Vitamin E Beta-carotene Zinc Lutein Zeaxanthin
Based on the supplements, it may be useful to consume a bit more wild salmon, sardines, spinach, kale, mustard greens, collard greens, red grapes, peppers, corn mangos and melon. These foods should be consumed as part of your 5+ portions of fruits and vegetables each day making sure you eat a wide variety that are bright in colour.
There was also a published study carried out in the US where researchers found that people who had the highest intake of lutein and zeaxanthin in their diets were less likely to develop age related macular degeneration. These nutrients are found in green leafy vegetables and eggs.
Do you think a macular rich diet would improve a person’s vision?
*Information is from NHS website and Understanding Nutrition.