Oven-baked crispy prawns with avocado lime aioli. Sounds like a party to me! The classic combination of prawn and avocado get all jazzed up in this wonderful finger food dish. Brought to life with zingy lime and garlic, the soft avocado lime aioli is the […]
Month: July 2016
This slow cooker curry packed full of wonderful aromatic spices is so easy to prepare, and then your slow cooker does all the work! Spectacular with lamb, this spice mix works just as well with beef or even your favourite vegetables, making this an incredibly versatile recipe. […]
Give your weekend lunch a makeover with these amazing flatbread. Crisp yet soft to eat and ready in 30 minutes, this super quick homemade dough makes the perfect base for your favourite toppings.
Lunch on the weekend can sometimes be a bit ho-hum around here. Between kids activities and household chores, sometimes lunch gets forgotten until its almost midday and the tummies start rumbling. And by then there is little time for creativity so the same old cheese sandwich or ham wrap gets served up. Not so anymore!
These flatbread taste amazing. And they can be whipped in literally minutes using just what you already have in the cupboard and fridge. My addiction to all-things salmon is well known so there is always salmon of some description in our fridge. I like to combine smoked salmon with red onion, capers and sour cream flavoured with chives for a real taste explosion. To serve two I extravagantly used a whole 200g Regal Marlborough Salmon wood roasted portion for our lunch and it made an amazing topping for our flatbread. But if you’re not as obsessed with salmon as I am, this flatbread dough works just the same as a good pizza dough – whatever your favourite topping, its going to taste wonderful on this crisp base.
These flatbread aren’t fluffy like a pizza dough because they contain no yeast, but the dough is ready to roll with only a couple of minutes kneading and very little rest time. That makes these flatbread the winner in my book! I use a combination of plain and wholemeal flour because the wholemeal flour gives the dough a lovely nuttiness and slightly crumbly texture when you bite it. Atta flour or chickpea flour would both also work very well.
This weekend if you’re after something a little different and a bit more interesting for lunch, don’t go past these wonderful flatbread. They’re so surprisingly quick to create, and you can’t go wrong choosing your favourite topping. You won’t regret it!
Serves: 2 flatbread
- ½ cup plain flour
- ½ cup wholemeal flour
- ¼ tsp salt
- ½ tsp sugar
- ¼ cup unsweetened greek yoghurt
- 1 tbsp butter, melted
- 3-4 tbsp water
- 200g smoked salmon
- ½ red onion
- 1 tbsp capers
- 1 tbsp mayonnaise
- ½ cup grated cheese
- 1 tbsp flat leaf parsley, roughly chopped
- Freshly ground black pepper
- 2 tbsp sour cream
- ½ tbsp chives or spring onion (scallions), finely chopped
- Fresh baby spinach leaves
- Extra flat leaf parsley leaves
- Position an oven rack on the shelf below the middle of the oven. Place a baking tray on the shelf. Preheat the oven and baking tray to 180C Fan Bake.
- Place the flours, salt and sugar into a mixing bowl. Pour in the yoghurt and melted butter and mix with your fingers.
- Add the water 1 tbsp at a time, mixing well after each addition, until you have a soft dough.
- Turn out on to a lightly floured work surface and gently knead for 2-3 minutes until smooth.
- Cut the dough into two portions and leave on the bench covered with a tea-towel for 5 minutes while you prep the toppings.
- Remove any skin from the salmon and break into pieces. Slice the onion into wedges. Drain the capers.
- On a floured surface, roll each dough ball into a rough circle shape, about 20cm in diameter or until the dough is approximately 3-4ml thick.
- Lay a sheet of baking paper on the bench and transfer each circle of dough onto the sheet.
- Spread the mayonnaise on to the dough, and top with half the grated cheese.
- Lay on the onion, capers and salmon pieces and sprinkle over the remainder of the cheese. Scatter over the chopped parsley. Grind on some pepper.
- Using oven mitts, take the heated baking tray out of the oven and carefully slide the baking paper with the flatbreads on it on to the tray. Transfer carefully to the oven.
- Bake for 10 minutes until the flatbread is browned around the edges and the topping is bubbling in the centre.
- While the flatbread is baking, stir the chives or spring onion through the sour cream.
- Once the flatbread is cooked, remove from the oven and transfer to serving plates. Garnish with a few generous drops of sour cream, some fresh spinach leaves and a sprinkle of fresh parsley.
Sweet chocolate and salty peanuts are a match made in heaven. These wonderful cookies made using peanut butter and crammed with chocolate chunks are the perfect snack. Just try stopping at one! I love the combination of peanut butter and chocolate. It’s my go-to flavour for cookies. I’ve […]
This white chocolate cheesecake is the absolute last word in decadent chocolate desserts. Crushed chocolate fudge biscuits on the base, topped with smooth, sweet white chocolate cheesecake and a touch of dark chocolate marbling on top for good measure. Rich, velvety smooth and full of chocolatey […]
Tzatziki is a wonderful yoghurt, cucumber and mint sauce typically served with lamb or chicken Middle Eastern dishes. This recipe makes the creamiest, most flavourful tzatziki you’ve ever had!
Sure, you can easily make Tzatziki by chopping some cucumber, crushing some garlic and stirring it through greek yoghurt. Its quite tasty made like that. But spend a little more time, take a bit more care and the result is a thick, creamy, fresh sauce that you won’t be able to get enough of.
The trick is to first turn your yoghurt into labne. Into what?!! Labne. Yoghurt cheese. Essentially just greek yoghurt that has been ‘hung’ for a minimum of 24 hours in order to remove some of the whey. This makes it much thicker and creamier. You can go one step further and make it into balls which you then marinate in flavoured oil, a little like marinated feta. But I’ve never been able to get past using it for this amazing Tzatziki. Trust me, it’ll change your life.
Its nowhere near as technical as it sounds. Simply line a sieve or strainer with either muslin cloth or thick paper towels and spoon in some good quality greek yoghurt. Then place the sieve over a bowl and pop it in the fridge for 24 hours. You’ll be surprised how much liquid comes out. A cup of greek yoghurt will lose up to half a cup of whey during hanging. The result is a surprisingly thick and creamy yoghurt cheese that can be used to make this wonderful sauce. We have an Easiyo yoghurt maker and their greek yoghurt, which is already beautifully thick, becomes almost the consistency of spreadable cream cheese when turned into labne. Its glorious.
My other trick (giving it all away today!) is to hang the cucumber as well. Coarsely grate the cucumber and give it a good serving of salt. Leave it to hang for 20-30 minutes and a fair amount of water will come out. Then give it a good rinse to get rid of all that unnecessary salt and squeeze it dry in a tea-towel. The cucumber flavour is really intensified meaning it stands up well to the pungent raw garlic and mint flavours in this Tzatziki.
We love to serve this Tzatziki with lamb meatballs spiced with ground cumin and coriander, fresh salad, hummus and garlic pita bread as a wonderful fresh dinner. Its also sensational with lamb cutlets or rump cooked to perfection on a barbecue grill. Jerk chicken and falafel also partner very well with this sauce. And I have been known to mash up some feta cheese and stir it through to use as an amazing sauce in lamb burgers or sliders. There are so many options with a sauce this good, you’ll be making it time and time again.
Rating 5.0 from 1 reviews
Serves: 1½ cup
- 1 cup unsweetened greek yoghurt
- 1 Lebanese (short) cucumber or half a telegraph cucumber
- 1 tbsp salt
- 1 large garlic clove
- 2 tbsp fresh mint
- 1 tsp red wine vinegar or apple cider vinegar
- 1 tsp maple syrup
- salt to taste
- black pepper to taste
- Line a sieve or strainer with muslin cloth or two layers of thick kitchen paper towels. Spoon in the yoghurt. Place the sieve over a bowl and place in the fridge for 24 hours.
- After 24 hours, remove the bowl from the fridge and discard any liquid that has collected. Turn the hung yoghurt (labne) out into a medium sized bowl.
- Remove the muslin or paper towel from the sieve.
- Coarsely grate the cucumber and place it into the sieve. Sprinkle over the tbsp of salt and combine well with your fingers. Leave to hang over the sink or a bowl for 20-30 minutes.
- Rinse the cucumber well under cold running water, stirring with your fingers to wash away the salt. Transfer the cucumber to a dry tea-towel and squeeze well with your hands to remove and excess water.
- Add the cucumber to the bowl with the yoghurt.
- Grate the garlic using a fine microplane or the fine side of a grater. Add to the yoghurt.
- Finely chop the fresh mint and add to the yoghurt.
- Pour in the red wine vinegar and maple syrup and stir all ingredients well to combine.
- Season with salt and freshly ground black pepper to taste.
- Serve with grilled meats, as a dip with meatballs or falafel, or spread on to burger buns as an interesting sauce.
These slow cooker lamb shanks with red wine, balsamic vinegar and rosemary are a rich and hearty winter meal. Left all day in the slow cooker the meat becomes meltingly tender and very very moreish. The love affair between lamb and rosemary certainly isn’t a […]