I am always looking for healthier options but without compromise on flavour so I decided to try Chickpea flour to make my Chapati’s. This recipe was so much better than my traditional one, so much more flavour and healthier too. These Chapati’s are much lighter on the tummy too. Chickpea Flour or known as Gram Flour or Besan is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber & Magnesium.
100g Gram Flour
100g Plain Flour
1 tsp salt
1 tsp olive oil
Mix the flours & salt together, then slowly add in the milk then the olive oil and bring together to a soft dough. Wrap in cling film and allow to rest at room temperature for about 30 minutes.
To bake, heat a little olive oil in a hot pan. Cut the dough into six equal sections and roll out with a rolling pin. Place into the pan a cook until you see the bubbles appear then flip over to the other side and cook for a further minute. If you are like my other half and like it a bit well done, keep your pan on a very high heat. (Beware the smokey room…lol!)
Sunday for me is a chillout day and normally a baking day, so today I decided to give these a go for our Sunday Brunch picnic at home. Sugar & Spice & all things nice……so yummy!
150g Strong White Bread Flour
1 packet 7g Dried Yeast
15g Caster Sugar (plus 40g for Topping)
1/2 tsp Salt
2 tbsp Bicarbonate Soda
1 tsp Ground Cinnamon
40g Butter (plus 30g melted for coating)
50g Chocolate (if using a dip)
Melt butter and milk in pan on low heat, do not boil, needs to be lukewarm about 40 deg.
Place strong white flour, yeast, salt and sugar in a bowl and mix. Make a well and pour in the melted butter and milk mixture.
Mix everything together until a soft dough forms and knead either using a stand mixer with dough hook or on a work surface with your hands for about 8-10 minutes. Grease a bowl and place the dough in, leave to rise for about 90 minutes or until doubled in size.
Knock back the dough and cut into 4 equal sections. Roll each section into a long rope approx 50cm long.
To make the Pretzel shape, curve the rope into an upside down U Shape, then twist the ends together twice, each time left over right. Bring the ends of the rope up to the top of the curve (loop) and press down to secure.
Preheat your oven to 200 deg and line a baking tray with greaseproof paper.
Bring a pan of water to the boil. Place 1/2 tsp of Bicarbonate Soda into the pan of water for each Pretzel, 1 at a time using a slotted spoon, slowly lower the pretzel into the water on the slotted spoon, leave for about 10 secs, lift out the spoon & drain the water then place onto the baking tray. Bake for about 10-12 minutes or until golden brown.
Meanwhile mix the caster sugar & cinnamon together in a bowl.
As soon as the Pretzels come out of the oven, brush with the melted butter and leave to cool for a few minutes. Once cooled toss in the sugar mix and serve straight away.
Melt chocolate with a little milk to serve. (if desired)
This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.
I made the dough yesterday and left in fridge overnight so it was ready to use today.
For the Dough:-
400g Bread Flour
7g Dried Yeast
300ml Luke warm water (approx 35-40 deg C)
1 tsp caster sugar
1 tsp salt
Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.
Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.
For the Filling:-
8-10 cherry tomatoes – halved or quarted
Edam cheese – cut into cubes
2 tsps of Mixed Italian Herbs
2 tsps of olive oil
Salt & pepper
Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.
Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
Bake in a preheated oven at 185 deg for approx 25-30 minutes.
Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.
For the Pizza Dough (I made extra, which I stored for later use)
3 x 350g Wholemeal Bread Flour (you can use strong white too)
3 x 1 tsp salt
3 x 1 tsp caster sugar
3 x 3 tsp baking powder
3 x 170ml warm water
20g Red Malt Flour, plus 1 tsp red food colouring for the Red
3 tbsp charcoal powder plus 1 tsp black food colouring for the Black
Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
Once ready to use, cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.
For the Chilli
350g Scottish Beef Mince
1 Red onion, finely chopped
1 Red pepper, finely chopped
1 tsp garlic granules
1 tsp cumin
1 tsp dried chilli flakes (omit if you don’t like it too hot)
2 tsp chilli powder
200g Tin tomatoes
200g Kidney beans
200ml beef stock
light fry oil
Salt & pepper to taste
Grated Cheese of your choice.
Heat the fry oil on medium to high heat
Fry the onions and pepper with the garlic until softened
Add the beef and brown
Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.
Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.
Monday morning breakfast was a case of trying to use up leftovers. I had some fresh bread and spinach that needed to be used, so decided on some easy breakfast cups. Quick and easy to make. There are so many flavours you can use for these too.
Made 3 with left overs
1 piece of bread per cup – crustless
Cheddar Cheese (low fat – optional)
Salt & pepper to season
chilli flakes – optional
1 tsp paprika – optional
1 tbsp butter – melted
Firstly preheat your oven to 180 deg.
Brush your bread with the melted butter both sides and cut diagonally, place the bread into the muffin tin overlapping and making sure the bottom is covered.
Bake the bread in the oven for 5 minutes and remove
Place the spinach & cheese with seasoning and chilli into the cups and then crack the egg into them. Sprinkle with paprika and bake for a further 15 minutes. A bit less if you like your eggs really running.
Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.
For the Flatbreads:-
200g Gram Flour
1 tsp sea salt
1 tsp garlic powder
2 tsp Dried Parsley
2 tsp Dried Coriander
1 tsp Ground cumin
1/2 tsp Chilli powder or crushed chilli
2 tsps Lemon juice
6 tsps extra virgin olive oil
In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.
Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!
For the Roasted Tomato & Walnut Sauce
12-15 cherry tomatoes – halved
1 tsp ground garlic powder
2 tsps powdered sugar
2 tsps sea salt
1/4 tsp chilli flakes
2 tbsps Walnut Oil
1 tsp balsamic vinegar
Roast the tomatoes under the grill or in a pan until soft and slightly browned.
Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.