Friday, 18 May 2018

Naan Bread


200g Greek yoghurt
1/2 tsp salt
200ml water
500g self-raising flour
olive oil for brushing


  1. Put yoghurt & salt in a bowl, add the water & mix well.
  2. Add the flour and mix til forms a dough, then knead it to make it smooth.
  3. Cut the dough into 8-10 pieces.
  4. Roll out the dough until it is about 0.5cm thick into a round or oval shape.
  5. Heat frying pan over a medium heat.
  6. Brush one side with oil & place that side face down in the pan.
  7. Brush the other side of the naan with oil.
  8. Cook for 1-2 mins either side until golden brown, puffed up & cooked through.

Enjoy with a tasty curry or kebab

Friday, 11 May 2018

Slow Cooked Lentil Ragu


2 onions
2 carrots
3 celery stick
2 red peppers
200g dried red lentils
200g dried green lentils
3 tins chopped tomatoes
100g tomato puree
700ml vegetable stock (made with 2 OXO cubes)
2 tbsp vegetarian Worcestershire sauce
2 tbsp mixed herbs


  1. Chop onions, carrots & celery into chunks.
  2. Add all the ingredients to the slow cooker and stir together.
  3. Cook on low for 5-7 hours until the lentils are cooks and the sauce is thick.

Occasionally extra liquid may need to be added before the end of the cooking time. If there is too much liquid, you can leave the lid off for the last hour to allow some excess water to boil off.

Ideal to serve with rice or pasta or jacket potatoes. Great sauce for a lasagne too.

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