Homemade Flatbread with Tzatziki sauce

Imagine my delight when I was asked to try one of these delicious blender recipes*. After looking at them, I picked Homemade Flatbread with Tzatziki sauce. As I always do, I had to make things a bit more difficult for me, so I made two types of flatbread, one with white flour and the other one with spelt flour. I do love making bread and it’s very appreciated in our home too.

Homemade Flatbread with Tzatziki sauce

I made 10 white flatbreads and 10 spelt flatbreads. As it’s a bit much, I freeze half of them. When freezing, the bread should be wrapped in a lot of cling film. Freeze on the day of making the bread. Let it in the fridge overnight when you want to defrost it. The bread will be very good.

I followed the recipes, the only thing I modified is that I added more fresh herbs. I used my own grown fresh herbs, but shop bought ones are just as good. I thought of adding garlic powder too, but it was enough garlic, so I didn’t mention it in the ingredients, but it’s an idea to keep in mind if you want an extra garlicky taste. I always use white pepper on white sauces because it looks better.

Ingredients for the Tzatziki sauce:
– 500g Greek Yoghurt
– 2 tsp Fresh Garden Mint
– 50ml Olive oil
– 1 clove Garlic Clove
– Sea Salt
– White Pepper

Ingredients for Spelt Flatbread:
– 500g Spelt Flour
– 1 tsp Easy-Bake Yeast
– 1.5 tsp Sugar
– 30ml Olive Oil
– Sea Salt
– 300ml Luke-warm Water
– 2 tsp Fresh Parsley

Ingredients for White Flatbread:
– 500g Strong White Bread Flour
– 1 tsp Easy-Bake Yeast
– 1.5 tsp Sugar
– 30ml Olive Oil
– Sea Salt
– 300ml Luke-warm Water
– 2 tsp Fresh Parsley

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Squash pasta

Squash pasta with squash cooked two ways, sounds delicious isn’t it? Not only that my husband and I thought it’s tasty, it’s vegan and very healthy too. The sauce of the pasta is made from mashed squash, so it was less calories and it’s a lovely way to add more veggies in the dish. I used a small to medium squash for the dish. I think that this might be a good way to add veggies for fussy eaters.
The only downside is that the squash is cooked two ways, so more pans to wash.

 Squash pasta with squash cooked two ways

Ingredients for 2 servings:
– 160g wholemeal pasta
– 1 squash
– 30g pumpkin seeds, raw
– 2 spoons of oil
– 1 tsp chilli oil
– sea salt
– dried parsley
– garlic granules
– white pepper
– fresh parsley

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Falafel burgers

Burgers is something I always think I should make at home, but seldom do. I don’t know how I can resist making beautiful falafel burgers like these ones, on toasted artisan bread, houmous, fresh parsley and tomatoes.

I have to disclose that my husband made them, while I was popping in and out of the kitchen. I liked them so much that I’m going to do my own batch of falafel burgers pretty soon. We had some Brown Chickpeas and it was used for both the falafel burgers and houmous. The houmous is the basic recipe, really lovely.

 Falafel burgers

Ingredients for 5 burgers:
– 250g dry Brown Chickpeas – Kala Chana
– 1 lemon
– 1 onion
– 2 garlic cloves
– 4 spoons of oil
– 45g tahini
– 2 tbs flour
– 1 tsp grounded cumin
– 1/2 tsp smoked paprika
– cayenne pepper
– 1 tsp dried coriander leaves
– salt

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Leek and Potatoes Pie

It’s Summer and I wanted a pie, a hot water crust pastry pie. Leek and Potatoes Pie is definitely a great choice on a cold day. However, I had to make one now, so I did. I’ve used hot water crust pastry for the first time last year, for Tudor Pie, and I’m delighted with it, it has 30% less fat than shortcrust pastry. The taste is different and I like it more. I will use it for a sweet pie, most likely the next recipe I’m going to share will be a dessert pie.

Leek and Potatoes Pie

I made these cute stars to decorate the pie and used the left over pastry. I really like working with hot water crust pastry, the texture is very nice and it’s easier to roll and shape/cut comparing to shortcrust.

Leek and Potatoes Pie recipe

A perfect bake, I’m delighted with the pie. For my filling I used more leeks than potatoes as leeks count towards the 5-a-day. As sides, I made peas and mash potatoes. The Leek and Potatoes Pie can’t get more British than that.

– 330g plain white flour
– 115g butter
– 150ml water
– 500g leeks
– 100g carrots (1 big carrot)
– 200g potatoes (2 medium potatoes)
– 300g cottage cheese
– 50g grated Cheddar
– 2 spoons of oil
– salt
– pepper
– 1 tsp dried dill
– 1 tsp dried parsley
– 1 tsp paprika
– egg wash

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Vegan peanut butter risotto

I made vegan risotto with coconut milk many times, but this it the first time I made vegan peanut butter risotto. Surely it will not be the last. I wanted to try something different and I thought of peanut butter. It was delicious, this is will be my new go-to recipe for a while. I also had firm tofu that I fried and I used two types of rice, one for risotto and Basmati. The Basmati rice should be cooked separately, so if you don’t want the hassle, use only rice for risotto. I used crunchy peanut butter and I think that it’s the better choice for this recipe as it adds an extra texture.
My husband loved the risotto and he wasn’t sure when I told him the ingredients. I was delighted to hear his praise. All the recipes I’m sharing after this will be Easter-themed, as Easter will be here in less than 2 weeks, that’s so exciting.

Vegan peanut butter risotto

Ingredients for 2 servings:
– 100g white rice for risotto
– 40g Basmati rice
– 450 ml vegetable stock
– 4 tsp – 6 tsp soy sauce
– 40g peanut butter
– 200g firm tofu
– 2 spoons of oil
– garlic powder

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I made Ramen for the first time and it turned out delicious. I will share the recipe for it and I will make loads of variations because I love it, my husband likes it and I’m so excited with the new chopsticks I bought. I want to learn to use them properly.

Vegan Ramen Recipe

My husband and I went to a newly opened Japanese restaurant in Manchester last month called Shoryu Ramen, you can have a look at my review on ancaslifestyle, if you want to have a nosy. We both enjoyed our dishes; the vegan option as the other ones weren’t really suitable for us. The hard part was to eat the Ramen with chopsticks and ladle, but I plan to change that by using the chopsticks at home as much as I can. As I said, we both were happy with the vegan option, so this Ramen is vegan.

Vegan Ramen Recipe

I had a thought about the broth and the toppings and I decided to do something simple for the first time. To make this Ramen, I didn’t follow any recipes, but I looked on the packaging and went from there. The only thing that I would change, I would make a little more broth, like adding 50% more vegetable stock, but it was too late when I realized I wished there was more broth. I saw that some recipes of Ramen have less broth and some have more, I think it might be just a matter of preference.

Ingredients for 2 servings:
– 75g rice noddles
– 450ml vegetable stock
– 100g silken tofu
– 10g dried black mushrooms (wood ear mushrooms)
– 5g dried seaweed
– 30g leeks
– 10g carrots
– 10g peppers
– 2 tsp miso paste
– 1 spoon sesame oil
– 1 spoon soy sauce
– white sesame seeds

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Chickpeas and roasted peppers stew

I love chickpeas, but I usually make houmous because it’s something both my husband and I love. This time I’ve decided to make a stew with some roasted peppers I already had. For this chickpeas and peppers stew I’ve used brown chickpeas, dried. After reading a lot on how to prepare the dried chickpeas I tried a few different ways to boil them and I finally discovered the best way. The chickpeas will take only 30 minutes to 1 hour to boil, if they are prepared the night before, and that takes only 1 minute to do. I think it’s well worth the bother to do that.
The dish is so good that I’ll make it again and again. The stew is made with only 3 main ingredients. It’s also vegan, low in fat and healthy.

Chickpeas and roasted peppers stew

Ingredients for 2 servings:
– 150g dried chickpeas
– 2tsp of bicarbonate of soda
– 4 green peppers
– 1 can of plum tomatoes
– 3 spoons of oil
– salt
– black pepper
– garlic powder

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