Month: April 2023

Greek flatbreads

I was inspired to make these when the co-op stopped selling them. These have been a staple over the last year, delicious soft foldable breads. I made the dough in my breadmaker, but it should work if you make them by hand as well. 

INGREDIENTS:

  • 1 tsp dried yeast
  • 400g strong white bread flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 250ml cold water

METHOD:

  • Put the ingredients into the breadmaker in the order listed, and set it onto the white bread dough program.
  • When the dough is ready, remove it from the breadmaker and  divide it into six balls. It will be a tad sticky. Cover with a damp cloth while you prepare the next bit. 
  • Brush a rolling surface with flour, and roll out the first couple of breads , so that they are about half a centimetre thick, and the size of the bottom of your frying pan.
  • Heat a cast-iron frying pan over a medium to high heat, with a little olive oil in. Put in the first flatbread in the pan and keep preparing the next flatbreads. After about a minute and a half, the flatbread in the pan will be puffing up a little, so turn it over and cook the other side. 
  • As each flatbread is cooked, check to see if the pan needs oiled, and start cooking the next one. The cooked flatbreads should be placed onto a clean cloth and wrapped over to keep them warm. Pile them on top of each other as you go, as this will keep them moist and pliable. 

We served with dishes of sliced radish, cucumber, olives, fried haloumi, sliced pepper and lettuce. The flatbreads fold over in half to enclose the filling; you could add tzaziki, feta cheese, salad, cooked chicken, grilled vegetables, all sorts. Having an array of potential fillings means that people can make their own favourite. 

 

Huevos Rancheros

I’m really enjoying trying out south American flavours and recipes. I’ve ordered a selection of spices from Seasoned Pioneers, and I used their Central American spice mix, which includes cumin, paprika, salt, pepper, roasted garlic, roasted red chillies, cayenne, all-spice, thyme and oregano, and some onion salt. They suggested making huevos rancheros, so I made this tonight. 

INGREDIENTS:

  • Cooking oil; I used sunflower oil
  • 1 onion, sliced
  • 2 cloves of garlic, peeled and minced
  • 1 can of red kidney beans
  • 2 tsp central American spice mix
  • 4 eggs
  • 4 warm tortillas
  • 1 chopped tomato
  • Chopped jalapeno peppers (I bought pickled ones in buth Neillie)
  • Avocado, lime, coriander leaf to serve

METHOD:

  • Heat 1 tbsp oil in a pan, and gently fry the onion with a good pinch of salt, until it is soft. 
  • Add the garlic, cook for another minute. 
  • Stir in the beans, spice mix and 75ml water. Cook for 7 minutes or so. Don’t let this get dry. 
  • Roughly mash the beans and set aside to prepare the rest. 
  • Warm the tortillas and fry the eggs. 
  • On each tortilla, spread the bean mixture, and then add the chopped tomato, jalapenos, fried egg, and garnish with coriander.
  • Serve with dishes of avocado, and lime wedges. 

We didn’t have any avocados, I have not had good luck with these locally over the years, so I don’t buy them.