Monthly Archives: October 2014

Cheat’s Naan/ Flatbread

HP1B0356My sister has taken up a new role in New York, as a domestic goddess. No, seriously, while waiting for the right paperwork to be sorted out, she is cooking, cleaning and decorating.

We discuss recipes and food often. More often than we used to. What’s for dinner? Where do we buy ingredients? What goes with what? We also exchange recipes. Last week, she messaged and asked for my go to naan recipe. When I sent it to her, she sent back a frustrated reply. ‘I don’t have half those ingredients.’ she complained. And fair enough, they probably wouldn’t fit in her functional but tiny NY kitchen.

It got me thinking, I often have the desire for some hot, fresh, home-made naan and I have neither the time or the patience to make the full version. It got me thinking about a version of a Jamie Oliver recipe that I had made with butter chicken not long ago.

So here’s my version of cheats naan, for those days when you really want naan but can’t really be bothered.

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Ingredients

  • 170g self raising flour + more for dusting
  • 170g yoghurt
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tbsp. ghee melted
  • 1 tsp. crushed garlic

Preparation

In a bowl place all the ingredients, except the garlic and ghee, and mix well until you have a smooth uniform dough. You might need to add a little flour to prevent the dough sticking too much.

Make five balls of the same size. Flatten each ball, one at a time, on a well floured ball or plate. Flatten until each flatbread is about 10-15cm flat.

Heat a skillet or griddle pan to smoking hot. Mix the melted ghee with garlic and set aside.

Place the flattened naan on the skillet pan and brush with the  the melted ghee mixture. Cook for 1-2 minutes until the naan is nicely marked on the underside and puffed up.

Flip the naan over and brush the other side with ghee. Flip once more before taking the naan off the heat.

Serve with something delicious.

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Maple Banana Bread

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Up until this week we had too huge apple and two huge maple trees in our back yard. I won’t lie to you, they were a pain. The only good they served was to cover our lawn with rotten, half eaten apples and dead leaves. The teenage neighbour kids next door spent hours raking the leaves from the branches that drooped into their yard. Our own lawn would become covered in leaves after a mildly blustery day. Mister C and our other neighbour’s two toddlers did love the apples. All the boys loved trampling through their respective yards every afternoon picking up the rotten apples and throwing them into buckets.

Despite the boys love for the trees we kept bugging our landlord to trim them at the very least. They were becoming a nuisance and we were convinced that the ‘thud’ of apples falling on our roof would result in something more serious.

Our landlord finally consented and sent a motley crew to cut the trees. The details escaped us and since we spent most of the day out we missed the progress. Sadly on our return we discovered that rather than trimmed, the trees  had all but dissappeared. All we were left with was stumps. Our backyard is now a blank canvas and both Mr Firehouse and I are feeling quite guilty about colluding to end the lives of these trees.

One good thing that has come of it is that the fruit flies, attracted to the fallen apples, have now started abandoning our house. I bought the bananas for this bread ages ago but couldn’t leave them out on the bench to ripen because they would immediately become covered in fruit flies….blech.  These bananas ripened slowly in the fridge,

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I added 1/2 a cup of frozen berries to the mix (see pic above) for something a little different.

Ingredients

  • 2 very ripe bananas mashed
  • 1 stick (1/2 cup) butter melted
  • 1/2 cup maple syrup
  • 1 egg
  • 3 tbsp. milk
  • 1 tsp. vanilla
  • 2 cups flour (you can substitute one cup for whole wheat flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt

Preparation

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Preheat oven to 350 F/180C. Line a loaf/bread tin with baking paper.

In a bowl mix together the mashed banana, butter, maple syrup, egg, milk and vanilla.

In a second bowl mix together the flour, baking powder and salt.

Mix together the wet and dry ingredients. Don’t over mix.

Pour the batter into the lined cake tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.

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