Forget about the boring 3 ingredients flatbread (flour, water, salt) this one is as simple as that but 10 times tastier!
I came across this recipe years ago and have been experimenting and altering it ever since. Versatile, cheap, easy and quick, no oven required, and healthy. What else could you ask for?
You can shape it however you like. Turn the dough into thick oval pieces to go with a tasty curry, or small stripes to dip in hummus, or small circles (no need of a cutter, you can just use a glass upside down!) to make appetisers, or my favourite one: big thin circles to use as a quick alternative to pizza base.
Natural Yogurt (a 500g container is ideal)
Flour, whichever you like (same amount as yogurt plus some extra for shaping and rolling the dough)
Yeast (if you are not going to use self-raising flour)
Seeds (As many as you like! Fennel seeds, Poppy seeds, Flax seeds, Sesame seeds, Sunflower seeds; play around and try different combinations)
Salt and Pepper
In a bowl, mix together all the ingredients with the help of a spatula.
On a clean surface, knead the dough, adding more flour until it feels more firm and not that gooey. Tip: dip your hands in flour before working the dough so it won’t stick to your fingers that much.
Place the flatbreads on a hot griddle pan. On a medium heat, turn them around when you start seeing bubbles. Then leave it a couple of minutes on each side.
Served hot, or cold. Enjoy them with anything you like.
Let me know what seed combo you used, or what did you have the flatbreads with!
Today is International Pancake Day. I don’t usually care for these kind of random international days but who can resist a day dedicated to Pancakes?
This year, trying to bring something you might have never heard of, I would love to dedicate it to the Austrian Kaiserschmarrn. It’s such a fun way of making pancakes! You start the same way you would when cooking the classic ones, but then, once in the pan, you torn, chop, and shred them. Sounds great, right?
The classic recipe calls for Raisins but I never add them in
Ingredients for toppings, sauces, or to mix in with the dough can be as varied as for pancakes.
Here are 3 of my favourite combos:
Add apple sauce to the dough and top the Kaiserschmarrn with cherry sauce and whipped Mascarpone before serving.
Add vanilla pods to the dough, once cooked, top with sugar, cinnamon, and maple syrup.
Add chocolate chips to the dough, make a minty whipped cream (simply whip some cream with chopped mint and sugar) to serve with and decorate with orange zest.
Do as you would do when preparing pancakes but pour the dough all at the same time in the pan. After a couple of minutes, start breaking them and when it starts browning, add a little bit of sugar and stir, then add some more sugar for a caramelised result.
Toasts are one of my favourite things to eat. The combinations are endless and can go as far as your imagination does. This is a compilation of 5+1 of my favourite combos, I tried to provide a good mixture of sweet and savoury for it.
For all of you who are flexitarian like myself, or full vegetarian or vegan, I will try to provide as many alternatives to each of the combinations as possible to suit your needs. For the recipes that include cheese, you can check this amazing list with all the vegetarian friendly cheeses or use a vegan one.
1-Orange, Brown Sugar, and Cinnamon
For the picture, I used a blood orange, but you can use any type of orange or clementine, it’s delicious all the same. This toast is vegan, light, and super refreshing.
Mix sugar (I like to use Barbados/Muscovado brown sugar but it’s really up to you) and cinnamon in a little bowl. Sprinkle some of it on the toast, then lay the sliced orange, and add some more of that sweet brown mixture.
This flavour combination works specially well on seeded wholemeal bread.
2-Blue Cheese Salad
I first made this toast when I was going through a blue cheese obsession period and it has now become one of my favourite lunch options.
Cut and chop the veggies or fruits of your liking. I personally love to do it with cucumber, tomato, avocado, and red cabbage but you could also use pear, radish, figs, or celery for example. Lay the salad of your choice on the toast, add crumbled blue cheese on top, and dress with olive oil, salt, pepper, and lemon.
If you want to make sure the cheese you are using is vegetarian but have no access to this list or can’t find a specific cheese there, simply check the label (it should say “made with vegetarian rennet” or something similar) when you are at the store.
3-Tomato, Serrano Ham, and Garlic
This is a classic toast where I come from and was one of my favourites growing up.
Cut a garlic clove in half and rub it on the freshly toasted bread. Then add the grated tomato, a hint of salt, and a good quality virgin extra olive oil. Top it off with Serrano ham (or Parma ham if it’s easier for you to find) or leave the ham out for a vegan treat.
This toast works best on a crusty rustic white bread.
4-Ricotta Cheese, Honey, and Black Pepper
Sweet and aromatic, perfect combo for a sneaky snack on a lazy day.
Spread the Ricotta cheese (or Cottage cheese) on the toast, add some cracked black pepper and as much honey as you like.
One Pot Pasta has become extremely popular in the last few years and I wanted to see what all the fuzz was about, so I investigated and then tried it out myself.
First of all, I thought it was not going to work properly and it would be too soupy and bland. Also, it occurred to me that this might give a proud Italian a heart attack. “One Pot Pasta”, repeat after me: “One Pot Pasta”. It really doesn’t sound like anything that should exist. However, it exists, and it can actually be quite delicious.
One Pot Pasta is easy to make. It’s not like you can chuck everything in the pot, walk away, and come back after 15 minutes later to a perfectly cooked dish. You need to be there to stir every now and then and keep an eye on the water level but that is all.
The first time I tried, I did it with spaghetti since it seemed to me that it would be the easiest pasta to cook this way. I went for a classic combination of flavours: tomato, red onion, garlic, and parsley.
I didn’t follow any recipe when doing it but it is a pretty straight forward dish that welcomes pretty much any ingredient you would usually use when making pasta sauces or soups. I realised that it could be a simple no fuzz quick dinner or an adventurous and more elaborated dish, almost anything goes.
That’s how, the second time around cooking One Pot Pasta, I went for penne and added new ingredients and textures. And it was a lot more rewarding and fun to cook. So here is my recipe, roughly, as usual.
ONE POT PENNE
Penne (or Fusilli, Tortiglioni, Rigatoni, etc)
Green Peppers (diced)
Red Onion (also diced)
Tomatoes (plenty, grate some of them, dice the rest)
Fresh Chilli Pepper
Parmesan (or Pecorino, or Grana Padano)
Salt, Pepper, Oregano, and Basil
You can use different spices and herbs like Rosemary, Thyme, or Paprika.
Heat the pot with some olive oil in and once is hot, add all the grated tomatoes and half of the diced ones. Fry.
While the tomatoes are frying in the pot, dice all the vegetables.
Once the tomato looks properly fried, turn down the stove to a low heat. Add the vegetables and the pasta.
Cover with water and add the herbs and spices. The water should cover the rest of the ingredients just enough. Remember that is always better to add more water later than to have excess of it.
Turn now the stove into a medium-high heat and stir every couple of minutes and keep an eye on the water level. This will take approximately 10 to 15 minutes.
When it is almost ready, grate a little or a lot of cheese on top of it, stir until melted and serve.
For a final touch, once you turn off the stove, and with the pasta still in the pot, you can add a little bit of pesto sauce,tomato puree, or more cheese for extra flavour.
Have fun experimenting with different pastas and ingredients and let me know what combination is your favourite. I will keep trying different ones myself. I think next time I will make some Farfalle with Mushroom and Spinach.