Wednesday, 13 December 2017

The Daily Snap - 13/12/17

Another postcard to join the set

Another postcard to join the set - the rainbow postcard is from The Happy Newspaper, and I love it!

Rach Eats Lunch: Hot Dog Flatbread

Hot Dog Flatbread recipe


(Can we forgive how pale the flatbreads were and remember they were very, very yummy?)

How was your weekend? Well, mine was quiet yet extremely busy. It mostly involved reading (I finally finished book four of Harry Potter, The Goblet Of Fire - only took me a month), doing some housework on a Saturday and going to see a fireworks display. The fireworks display was brilliant, it only lasted for fifteen minutes, but I loved it. My favourite part was right at the beginning when the fireworks started and a dog began barking. All of a sudden, from the garden behind us, was a loud, "Oh, shut it Brian!" Could not stop laughing. Oh, and we almost got hit by a piece of scrapnel. That wasn't so great. What you might not know is, because I'm a bit socially anxious and a total introvert, and plus the sky is free, I like sitting on a brick wall outside the venue. It is free to get in, so next year I might work my way up to actually going through the gates. Who knows, I might even buy a hotdog...

Tenuous link alert! Today's recipe is a completely deconstructed affair. I love a good hotdog, me, but I also love a good flatbread too. And you've got to make it lunchworthy and filling, so I'm taking the best parts of flatbreads and the best part of a hotdog, and smashing it together into the most delicious and random lunch idea ever. Yes, it takes a little longer than your normal flatbread, but who cares. Grab your sausages and clutch your self-raising flour, it's time to get making.




print recipe

Hot Dog Flatbread
Hot dog, hot dog, hot diggity dog.
Ingredients
  • 110g self raising flour
  • 75g plain soya yoghurt
  • 1 teaspoon salt
  • 1/4 red onion, diced
  • 1/4 salad tomato, diced
  • 2 vegetarian sausages
  • 2 tablespoons tomato sauce (optional)
Instructions
Start off by lining a baking tray and preheating the oven to 180℃ - pop the vegetarian sausages on the tray and stick it in the oven for 25-30 minutes until completely piping hot.While we wait, let's make the flatbread. Mix the flour, salt and soya yoghurt together until it forms a stiff, squashy dough.Between two pieces of baking paper, roll out the dough to 1-2cm thick. Chop up the onion and tomato into tiny pieces and start pressing it into the flatbread.Remove the sausages from the oven and chop it into thin slices. Press the sausage pieces into the flatbread, pop the baking paper back on top of the flatbread and fire up the panini press.Pop the flatbread into the panini press and bake it for 3 minutes. Remove from the press and serve immediately. You could dip it into a bit of tomato sauce if you fancy!
Details
Prep time: Cook time: Total time: Yield: Makes 1


Sometimes the simple stuff is the best, and yeah, hot dog flatbread is the stuff of champions. Give it a go, I promise you won't be disappointed!

Monday, 11 December 2017

The Daily Snap - 11/12/17

Clearing the path

Clearing the path.

Rach Eats Lunch: Vegetarian "Chicken" Pot Pie

Chicken pot pie vegetarian recipe


Hello you, it's the eleventh of December, and where am I? Oh, just casually sitting on the sofa, laptop bag, camera bag, notepads and hoodie strewn allll over it. The sun has just come out, the washing is on the line again, and I've been going through a bit of a washing-related maze. First, I folded wet washing ready for drying, then found dry towels in the tumbler, and it's all been a bit of a mess folding and finding washing baskets and all. Literally god knows how we're gonna dry all this stuff, and in what order. Also - why am I so domesticated? Why am I even chatting about laundry and washing baskets and housework? Is it a sign that I'm nearly thirty? Possibly. Most people my age are off out travelling the world, getting married and having kids, and doing a Thirty Before Thirty list. I've been thinking about that, actually. I think I've only got about five items on it and I've already ticked one thing off. I'll talk about that one day. I think I'd actually go viral for it.

So yeah, today's a proper winter warmer. It's vegetarian, yes, it's got lots of winter-y veggies in it, yes, and it's all wrapped up in buttery puff pastry. Oh, and it has a top and bottom too - because apparently just putting pastry on the top is an absolute sin, according to the internet. But have they tried baking a pie with pastry all over it? No? Well then! You can thank me for trying. So... let's do this together, then.




print recipe

Vegetarian "Chicken" Pot Pie
It's hearty and delicious, and oh god, I used the word hearty.
Ingredients
  • 1 sheet ready roll puff pastry
  • 125g vegetarian chicken-style pieces
  • 200ml vegetable stock
  • 1 teaspoon salt and pepper
  • 50g frozen peas
  • 1 large handful mixed peppers, diced
  • 1 portion bag microwaveable frozen vegetables
  • 1 teaspoon melted soya butter
Instructions
Start off by preheating the oven to 180℃ and lining a round cake tin with paper. Do not grease the tin.Cut out a bottom for the pie out of ready roll puff pastry, making sure it's a little bit bigger than the actual cake tin (or pie dish) so that the sides can overlap. Line the bottom of the tin with the puff pastry and bake it in the oven for 10 minutes, just so it can brown a little.Make a top for the pie by cutting around a second cake tin of the same size.Make up the vegetable stock and add to a saucepan, along with the peas. Heat it up until the vegetables are soft. Microwave the frozen vegetables and add to the pan. Stir some more until well combined.Pop the vegetarian chicken pieces in and cook for 15 minutes until piping hot. Pull the pie bottom out of the oven and pour in the pie filling.Finish off by placing the puff pastry pie lid on top of the pie and pressing the edges into place with your fingers. Score a few lines across the top of the lid, brush the top with melted soya margerine, and return the pie to the oven for 30 minutes until completely golden.Remove the pie from the oven, take it out of the tin and serve immediately.
Details
Prep time: Cook time: Total time: Yield: Makes 1, serves 2


Yes, this recipe is just a teeny bit daunting, but at the same time it's ridiculously tasty and I fully recommend it! It's perfect with chips or a bit of mashed potato. Mmm, it is definitely a winter warmer! Give it a go and let me know what you think.


Vegetarian chicken pot pie recipe