Archives for posts with tag: pitta bread

  
I made this in about 8 minutes this morning. I’ve got meetings over lunch and I’m out of the office all afternoon and wanted something I could just snack on throughout the day with pitta. It’s basically hummus, just with a different bean (are chickpeas beans? Who knows). A jar of sun dried tomatoes is the best here because their oil helps it become nice and smooth.

In a blender, place 1 rinsed tin of cannellini beans, 5 sun dried tomatoes and 2 dessert spoons of their oil, a good grind of black pepper. Whizz til at your desired consistency. I prefer it a little lumpy but scoopable with my pitta! 

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Hands down, one of the best veggie dinners I’ve ever made.  I’ve just come back from a weekend away in Suffolk and didn’t have much in my larder. Lentils are the magic ingredient. Sometimes beef chilli can be really heavy, but this is a wonderfully light yet filling meal. The pitta bread was in the freezer and the lentils were tinned, making this not only super easy but a bargain as well.

1) fry a chopped onion in olive oil in a heavy set pan on the hob, for 3-4 mins til softened.

2) pour in 1 tin rinsed lentils and 1 tin chopped tomatoes. Swirl the tomato tin with 1/4 water and add to the pan. 

3) add good shakes of: smoked paprika, hot chilli powder, cayenne pepper and black pepper. Make it as hot or mild as you like.

Pop the lid on the pan and turn it down to a low heat for 10 mins. In that time cook the rice.

4) cut a pitta bread into triangles and bake on a tray for 5-10 mins at 180 degrees C.

Serve it all up with avocado and enjoy. 

I’m calling this Moroccan chicken because it has my version of Moroccan seasoning on it – basically what I had in my cupboard after Googling what’s actually meant to be in Moroccan seasoning. Anyway it tasted lovely!

  • Honey
  • Cayenne pepper
  • Cumin seeds
  • Cinnamon
  • Ginger
  • Salt & pepper

1) rub the mixture of spices onto a chicken breast, leave to marinate for an hour (I went off to hockey training, otherwise I would have just baked it straight away!)

2) chop a yellow pepper and drizzle with olive oil.

3) oven both at 180 degrees C for 40-45 minutes.

4) chop chicken and pepper once cooled and place in tuppaware,

I assembled these at work as not to get soggy pitta bread. I recommend microwaving the pitta for 40 secs so it puffs up and makes stuffing easier. I also added a sploodge of caramelised onion hummus, not homemade in afraid. That is on my list of ‘things to make’.