women

Seven snacks full of favours from far and wide – pile on plates and pass around!

Pitta breads                           

Ingredients

·         200g strong, plain white four, plus extra for dusting

·         Pinch of salt

·         Pinch of caster sugar

·         ½tsp (level) fast-action yeast

·         1tbsp olive oil, plus extra for greasing

·         Olives and dips such as humous or taramasalata, to serve

Recipe

·         Put the four in a bowl and stir in the salt, sugar and yeast. Add the oil to 125ml warm water and pour it into the four. Mix into a dough. Knead for 8-10 mins by machine or hand, until the dough is smooth and elastic.

·         Place the dough in a lightly greased bowl. Cover the bowl with cling film and leave in the fridge for at least 4 hrs, or overnight, until the dough has risen to double its size.

·         Pre-heat the oven to 220°C/Gas 7. Place the baking sheet in the oven to heat up. Lightly knead the dough on a foured surface, to knock the air out of it. Divide into 8 pieces.

·         Roll out each piece very thinly into a 15cm x 10cm oval. Place on the hot baking sheet and bake for 3-4 mins, until breads have puffed up. Turn over and cook for a further 2-3 mins, so they’re light golden on both sides. Serve with the olives and dips. Not suitable for freezing.

1.jpg

These are best served hot from the oven with your favourite dips.

Crevettes à la Marocaine

Ingredients

·         500g uncooked shelled large prawns (defrosted, if frozen)

·         4tbsp olive oil

·         ½tsp harissa paste or hot paprika

·         1tsp ground ginger

·         1tsp ground cumin

·         ½tsp ground coriander

·         3 garlic cloves, crushed

·         1tbsp chopped fat-leaf parsley

·         1tbsp chopped coriander

Recipe

·         Drain the prawns on kitchen paper. Heat the oil in a large frying pan, tip in the harissa paste or hot paprika, ginger, cumin, coriander and garlic. Stir for 1 min to release the favours.

·         Add the prawns and cook for a few mins over a medium-high heat until they turn pink all over, stirring frequently. Stir in the parsley and coriander, and serve at once.

1.jpg

Originally Moroccan, serve the garlicky seafood with cocktail sticks and dig in.

Top search
women
- 6 Ways To Have a Natural Miscarriage
- Foods That Cause Miscarriage
- Losing Weight In A Week With Honey
- Can You Eat Crab Meat During Pregnancy?
- Grape Is Pregnant Women’s Friend
- 4 Kinds Of Fruit That Can Increase Risk Of Miscarriage
Other
- Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 6) - Blueberry scones with lime drizzle
- Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 5) - Broad bean, cauliflower and orange biryani
- Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 4) - Peach and thyme tatins
- Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 3) - Globe artichokes with lemon aioli
- Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 2) - Charred salad onions with romesco sauce
- Seasonal Favourite - Summer Seasonal Cooking Recipes (Part 1) - Strawberry vacherin
- Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 3)
- Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 2)
- Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 1)
- Quick Fixes – Read In 30 Minutes (part 3) - Lentils with chorizo and cod
 
women
Top keywords
women
Miscarriage Pregnant Pregnancy Pregnancy day by day Pregnancy week by week Losing Weight Stress Placenta Makeup Collection
Women
Top 5
women
- Cinnamon: A natural treatment for Polycystic Ovary Syndrome?
- 5 Tips for Safe Exercise During Pregnancy
- Four Natural Ways Alternative Medicine Can Help You Get Pregnant (part 2)
- Four Natural Ways Alternative Medicine Can Help You Get Pregnant (part 1)
- Is Your Mental Health Causing You to Gain Weight (part 2) - Bipolar Disorder Associated with Weight Gain