This weekend I revisited one of my own recipes and made some roasted cumin wholemeal spelt flatbreads, this time with some nigella seeds and some fine semolina to replace some of the flour..
What I loved was that I used a patterned bowl to prove the dough and you can see by the lovely pattern on the beautiful bowl a special friend gifted to me just how much it grew within an hour! And how much the light had faded!!
See what I mean? You think the photo is just taken at a closer point but it isn’t!
We ate these with a meal of dips and roasted vegetables, and kebabs for my boys, on Saturday night, and I used the leftovers as pizza bases on Sunday night..
Below was my Sunday brunch…leftover roasted cubes of sweet potato cooked with my homemade chipotle en adobe sauce, nestled round two lovely eggs..
I had already soaked and cooked some black turtle beans; I then finely chopped a red onion and some garlic, and cooked both in olive oil; I added cumin, smoked paprika, salt and a pinch of cayenne pepper; I then added the beans and started to mash them, adding a bit of water as necessary. This plateful was Monday’s lunch, using up the rest of the sweet potato, adding some roasted garlic and a big spoonful of the refried beans..
I love manaeesh, middle eastern flatbreads baked with a with za’atar and olive oil topping; this was my quick version on Friday evening, using a couple of tortillas as the base..
And finally some roasted vegetables for your delectation..peeled and chopped and mixed with olive oil and za’atar and roasted…big fat yum!!!
They never look as pretty once they’re cooked, but boy did they taste good!
The next day I blitzed the leftovers with some tahini and lemon juice and made a very tasty dip.