Friday, 20 April 2018

The Daily Snap - 20/04/18

No ice, just a slice

No ice, just a slice.


Rach Eats Lunch: Greek-Style Vegetarian Kebab

Best Greek-style vegetarian kebab recipe

You ever get those days where you do two things: hang the washing out, only for the sky to turn an omnious shade of grey? And two, think of names for all occasions. For example... if I was to become a feminist rapper, I'd call myself... drum roll... Feminem. Boom. That's a good 'un. While I was thinking up this recipe, I also realised that if I ever had to be a roller derby skater, or a drag queen or anything where I had to have an unusual alias, I'd call myself, wait for it...

Donna Kebab.

Yep, Donna Kebab. Funnily enough, I have never, ever had a doner kebab in my life, so it could be terrible for all I know. But it does look nice: a meat (don't ask which, I think it could be lamb) shredded up and stuffed into a pitta with a bit of salad. It sounds utterly delicious. Hilariously, I have no meat or pretend meat to shred and shove in a pitta. I don't have a pitta, either. Don't give a pitta, mate. But I can give a flatbread.

This is completely inspired by a supermarket - which isn't usually where all my inspiration hits me. Most of the time, it's while I drop off to sleep or in the shower. Sometimes, you need to get away from all the distractions to get to the good stuff. Oh, look, I'm distracted talking about getting away from distractions. Go me. This recipe basically consists of a mint and honey flatbread, stuffed to the brim with vegetarian sausages, griddled peppers and fresh diced tomatoes. There's no salad, sorry, but that's always the way with kebabs.

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Greek-Style Vegetarian Kebab
The name's Kebab. Donna Kebab.
  • 110g self raising flour
  • 70g plain soya yoghurt
  • 1 tablespoon mint sauce
  • 1/2 teaspoon clear runny honey
  • 2 vegetarian sausages
  • 1 small handful mixed peppers and red onion, sliced into strips
  • 1/2 diced tomato
  • 20g (sprinkle) grated cheese
Start off by making the flatbread - pop the flour, soya yoghurt, mint sauce and honey into a bowl and mix it all up until it makes a sticky dough. Grab a piece of baking paper and pop the dough on it. Fold the paper over the top and use a rolling pin to flatten it to 1-2cm thick. Leave the flatbread dough for later on.Dice up your tomatoes and onion, and slice the peppers into strips. Preheat the oven to the magic number of 180℃, and line a baking tray with foil. Pop the sausages on the tray, with the peppers and onion, not the tomatoes, and stick it in the oven for 25-30 minutes until piping hot.At the 25 minute mark of cooking the sausages, heat up the panini press and pop the flatbread on it. Press the lid down and cook the flatbread for 2-3 minutes until hot and fluffy. Remove it from the grill and peel back the paper.Pop the flatbread on a plate. Take the sausages out of the oven, cut them into little slices and pop them on one end of the flatbread. Sprinkle over the pepper strips, diced tomatoes and a bit of cheese, then fold the flatbread over the top and eat it immediately. Hopefully not on the night bus going home...
Prep time: Cook time: Total time: Yield: Serves 1

And that's a fakeaway for Friday night sorted. You could switch this up and do it properly with shredded chicken or lamb or a vegetarian alternative and a load of feta cubes if you like, or you could do it the easy way (eating the freezer) and use what you have. This was totally deliciously, completely unexpected and totally worth it. Try it!

Wednesday, 18 April 2018

The Daily Snap - 18/04/18

Dark and omnious

Looks dark and omnious, but it's not.


Rach Eats Lunch: Vegetable Pearl Barley Risotto

Pearl barley vegetable risotto recipe

Oooh, I've been a naughty girl. I am writing this waaaay too late - as in, I cooked the recipe, shot it, ate it, and now I'm writing up the whole thing. This is not how I usually operate my workflow, and where the heck I've been today is beyond me. In the house, but not quite mentally and spiritually on top of things. Not being organised is the worst, actually. I mean, I did do stuff - like almost spill an entire bag of pearl barley everywhere, and frantically check which KFC restaurants are open in the Great KFC Chicken Crisis of 2018. Nearly half the restaurants? Out of chicken? Say it isn't so! I haven't had one for years, truth be told. I'm more into McDonalds.

Anyway, I told myself a long time ago (last year) that I was not, under any circumstances, making another ruddy risotto, and... here we are again. Making another ruddy risotto. Except I've replaced the rice element with pearl barley (I don't actually know what pearl barley is and what it's for, but I'm trying it anyway) and added a LOT of veggies. Which disappeared into the sauce. Hey, at least there's vegetarian chicken.

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Vegetable Pearl Barley Risotto
I should have done this hours ago.
  • 100g vegetarian chicken pieces
  • 100g pearl barley (quick cook is better to be honest)
  • 650ml vegetarian stock (hot water plus three Oxo cubes)
  • 1 large handful mixed peppers, red onion, tomato and sweet potato
Start off by measuring out and washing the pearl barley in a sieve to wash off any weird dust. Pop the pearl barley into a medium saucepan, along with the vegetables and three quarters of the stock.Next, turn the hob up to high and allow the mixture to boil. Stir it, then turn down the heat and allow it to simmer on medium. Give it a frequent stir to prevent any sticking!Pour the remainder of the stock into the pan and add the vegetarian chicken pieces. Keep stirring until the risotto forms the consistency of rice pudding - not too thick and not too watery either! Make sure the whole thing is piping hot and the pearl barley has grown and is lovely and soft.Turn the hob off and pour the risotto into a bowl. Beware, it's going to be really hot, so take it slowly when you're eating it. Enjoy!
Prep time: Cook time: Total time: Yield: Serves 1

Yes, it's another ruddy risotto, but it was actually ruddy lovely. Try it, if you've got lots of spoons and a spare hour to make lunch. I'm off to finish the housework...