This could be an observation on my precarious financial position but actually relates to how the little fella and I spent some time this afternoon. But more on that later.
We had a busy morning ahead as Harvey had a swimming lesson and was then playing in a football match for the school. I made porridge as it is so good at releasing energy slowly. I looked at the half empty can of pumpkin and then looked away. Not today. I added Chia seeds for protein and coconut for sweetening to make a change from a banana. My bowl had 50 g Jumbo oats, 140 ml soya milk, 1/2 tbsp Chia seeds, 1/2 tbsp coconut. It was good with coconut in it.
It was so cold standing on the sides watching football. I must get to grips with my winter wardrobe properly! We lost 1 – 2 unfortunately so, cold and disappointed, we headed off to match tea. What a spread. Hot coffee and toasted bacon sandwiches. How could I refuse? Actually I started quite well. I had a quarter of a sandwich i.e. if a sandwich is made of 2 slices of toast and then cut in to quarters, I had one of those. They also had smoked salmon which I just love so I had one of those. Still not a disaster. But then I noticed the Brie and red grape, which is such a winning combination I had 3 of those. That made 1 and a 1/4 sandwiches which was too much. I would like to add there was a mountain of food and I certainly did not eat so much that others had to go without. I do wish I had declined the coffee cake even though it was really good. We were home by 11:30 am and lunch was already eaten!
We were having a quiet day at home which we all needed after such a busy time recently. The left over Porotos Granados from last night was moved back from lunch today to supper. I made another recipe from ‘Veg everyday!’ with my little helper; Garlicky flatbreads. If your children are at all interested in cooking, making bread is an excellent recipe to make with them. Children love tactile activities and kneading bread dough is fun. The bonus for the rest of the family who have to eat the results of their kneading, is that they can’t really ruin it.
I used a 50:50 mix of wholemeal flour, which I prefer, and white, which James prefers for a flatbread. Homemade bread has no additives so is a much healthier alternative to even good quality organic mass produced bread. All this recipe had in it was flour, yeast, water, oil and salt. Nothing else. Read the packet of bread the next time you buy it and you may be surprised by how much is added. Homemade is significantly cheaper to shop bought bread, especially artisan bread. So while not a health food, as such, we rarely eat bread and as an occasional treat, this is healthier than a standard shop bought product.
Each flatbread has 6 WW points and the garlic infused olive oil is 4 WW points per portion.
Opening the tin of yeast took me back years to my Grandmother’s kitchen. I am one of 4 girls and Nana (as we called my Mother’s Mother) used to have us to sleep over but only ever one at a time. It was such a treat to go and have undivided attention and all that unconditional love that Grandma’s are so good at. Nana used to make her own bread and the little brown yeast balls and the smell of yeast always takes me back to that little kitchen and all those happy times we had together.
We weighed out the ingredients;
250 g Wholewheat Strong Flour
250 g Plain White Flour
1 1/2 level tsp fine sea salt
1 tsp dried yeast
1 tbsp Rapeseed Oil
The dry ingredients (flours, salt and dried yeast) were mixed together, by little hands.
And then mixed up with the water and oil, also by little hands.
We both took turns at kneading and the final product was popped in to a bowl, to hopefully rise, while we went to watch a film, Bolt, which was fun.
Nearly 2 hours later……ta daaaaaaa 🙂 The dough had risen. Check out the before and after proving photo.
Little hands knocked the dough down.
It was cut in to 8 pieces; 4 were rolled in to bread roll shapes and set aside to prove again and the other 4 were rolled flat to be made in to flatbreads. Each piece of flatbread was cooked on a hot frying pan.
Then drizzled with garlic infused olive oil with sea salt sprinkled on top.
Served as a side dish to the Porotos Granados which reheated very well.
It was a FAB-U-LOUS meal. The bread was so amazing. It was full of flavour and chewy and we could all have eaten it all over again. The bread went really well with the stew and the flavours and textures complemented each other perfectly. Excellent.
The other half will be bread rolls tomorrow so hope they are good too. I think they will be and I think we will be kneading more dough very soon.