Wednesday, 22 November 2017

The Daily Snap - 22/11/17


I received the best parcel this morning - Sia's new Christmas album, Everyday Is Christmas! I'm thrilled to pieces with it, it's a fabulous album filled with catchy, original festive songs. I've loved listening to it this morning, and I'm looking forward to popping the wig on, too! Big thank you to Atlantic Records for sending me the album in return for a social media post - all views are my own!

Rach Eats Lunch: Jewelled Flatbreads

Jewelled flatbreads recipe

Sometimes, you feel just that teeny bit dissatisfied. Ooh, spelt that right first time. I love making new recipes, and sometimes I get so excited the presentation goes all wonky and the photos are just a smidgen out of focus. Or, I realise I only have two hands and not eight and it's a case of the timing or the recipe not being completely right - I am still learning after all. Or, since I'm all about the food, I'm just hungry. One day I'll nail it. I might even start having elevenses... In other news, I have a new whisk, one of those really awesome double whisks where you twirl the handle and your eggs end up being whipped into shape in seconds. As a child, I went around to my elderly neighbour's house with my Mum and I ran off into the kitchen where I found one of these whisks. Instead of grabbing it off the shelf I accidentally pulled a cord dangling from the ceiling and rang the council. As you do.

Today's recipe is easy peasy and won't involve whisks or Link Lines, no, it involves just four ingredients. Kidding, there might be more than four. Might. Either way, we're making my old faithful friend flatbread, except I've beefed the recipe up some more with the help of some green pesto and a big colourful handful of diced peppers. Because I can't go anywhere without adding feta cheese to it, I'm going to whip it up, and finish off by topping our delicious lunch with a few more roasted vegetables. Just because I can. Don't worry... I haven't given away the recipe - it's below!

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Jewelled Flatbreads
Semi-precious, super delicious.
  • 110g self raising flour
  • 60g low fat plain yoghurt
  • 2 heaped tablespoons green pesto
  • 1 teaspoon ground salt
  • 1 handful mixed peppers, diced
  • 40g feta cheese
  • 1 tablespoon plain soya yoghurt
  • 1/4 red onion, diced
In a large bowl, measure out the flour and add the yoghurt, salt, and pesto. Mix together until it makes a fluffy dough. If it's too sticky, add a teaspoon or two of flour to dry it out a little bit.On one piece of baking paper, spoon half the dough mixture onto it and press down - the dough shouldn't stick everywhere, making it easy to spread out. Aim for the flatbreads to be about 1-2cm thick. Take half of the finely diced peppers and press it into the dough. This is our jewelled effect. Repeat with the other half of the dough. Fold the baking paper over the flatbreads.Switch on a panini press and heat it up. While we wait, add the feta cheese and a tablespoon of soya yoghurt to a blender and whizz it together until it becomes light and spreadable.Heat the oven to 180℃ for 15 minutes, then switch it off. Make a baking paper parcel out of the remaining mixed peppers and onion. Put it in the panini press and cook it for five minutes until it sizzles. Pop the vegetables in the oven to stay warm.Next, place the flatbreads in the panini press and grill for 3 minutes (use a timer to get it spot on) - the flatbreads should be thick and bready, not crisp and crunchy. Remove from the grill and put it on a plate. Spread the feta cheese mixture over one half of the flatbreads and sprinkle the grilled veggies. Eat it immediately. If you have any leftover whipped feta you can keep it in the fridge for 24 hours - spread it on toast or use as a dip. It's lush!
Prep time: Cook time: Total time: Yield: Makes 2 small flatbreads

Mmm. That was good - this is perfect for a quick lunch, and it's full of both flavour and veggies. I really enjoyed this meal and would 12/10 eat it again. How about you?