Month: January 2018

Lemon and Black Pepper Hummus and Homemade Flatbread

Lemon and Black Pepper Houmous and Homemade Flatbread

After binge watching Somebody Feed Phil on Netflix last night, I made this middle eastern inspired feast for lunch this afternoon. I was lying in bed  watching the episode where he visits Tel Aviv in Israel, and I honestly haven’t stop thinking about houmous and flat bread ever since. There is no food in this world that I love more than a huge bowl of homemade houmous.

The base of my homemade houmous is chickpeas, tahini, oil and water, I just chose to keep this one mild with lemon, garlic and pepper because I was feeding my fussy mother who will spontaneously combust at the first hint of spice (I was really pushing it with the black pepper to be honest)…but I digress…one of my favourite flavours of homemade houmous is the recipe below with added cayenne pepper and a little extra garlic. Seriously. Try it.

 

For the houmous:-

Ingredients:-

  • 1 tin of chickpeas
  • the juice of half a lemon
  • 1 tsp of black pepper
  • 2 cloves of garlic, minced or pressed
  • 2 tbsp of tahini
  • 1/4 cup of olive oil1/2 cup of cold water
Method
  • Put all of the ingredients into a large bowl and blend until smooth (or until most of the chickpeas are blended, the texture should be a little chunky not runny)
  • Add more water if its too dry and hard to blend, add a little at a time, remember you can always add but you cant take it away!

 

 

For the flatbread:-

Ingredients:-
Serves 2-4

Please note that I totally winged this recipe and didn’t actually measure anything so just mix all of the ingredients below in a large bowl until you have a ball of dough (not sticky!)

  • 250g of plain flour
  • 1/4 cup of olive oil
  • 1/2 cup of milk
  • juice of half a lemon
  • 2 tsp of salt
Method:-
  • Roll out the ball of dough until you have a flat square(ish) shape about 5mm thick and about 10 inches across and down
  • Carefully neaten up the edges of the dough so that your flatbread looks nice and neat when its cooked
  • Slice the dough into 4 even slices
  • Heat up a frying pan to a medium heat and sprinkle a dusting of flour into it
  • Gently toast each piece on each side for about 3 minutes per side, until each side is nicely browned
  • When each piece is cooked, slice into even “soldier” style pieces about 1 inch wide

I served mine with a little bowl of tuna, mayo and onion and some side salad too!

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Homemade Hot Oil Treatment for Coloured Hair

Homemade Hot Oil Treatment for Coloured Hair

As you might have noticed by now, I have colour-treated hair (very subtle of course)! If you want to maintain your hair’s vibrant colour and silky condition but cant afford big prices, this is my favourite go-to, at-home, budget treatment.

 

WARNING -

DO NOT ALLOW OIL TO OVERHEAT, TEST A DROP ON YOUR WRIST BEFORE POURING IT ONTO YOUR SCALP!

You will need

Instructions

Fill a microwave-safe bowl with up to 6 tablespoons of pure coconut oil. If your hair is shorter, adjust amount by using less

Add a drop or two of almond oil to the mixture, this will add a subtle scent and add shine to your hair.

Place the bowl into the microwave and heat for 10 seconds

Grab a towel and head up to the shower/bath

Brush your hair to remove any tangles before beginning the treatment

Make sure that the oil is not too hot

Stand in the shower or lean your head over the bath and slowly pour the oil over your hair. Gently massage the oil into your hair and scalp until your hair is fully covered

Take a plastic bag and tear it open on one side and wrap it around your hair like you would with a towel when you wash your hair (or use a shower cap)

Leave the oil on your hair for 30 minutes to let it soak right in

Remove the plastic wrap or shower cap, and wash your hair with a some baby shampoo (or very gentle shampoo)

Rinse your hair thoroughly with warm water until all the oil is washed away

Apply your favourite hairmask or  deep conditioner (leave in as instructed on the bottle), then rinse

Gently comb your hair through with your fingers to release any tangles and allow it to air dry

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Slow Cooked Lamb Stew

Slow Cooker Lamb Stew

When else is there a more perfect time to make stew than when it’s snowing and colder than a penguins arse outside! I love nothing more than having dinner prepared in the slow cooker on a frosty day, it just makes me feel as if I’ve got my life in order.

I got all of my ingredients from Lidl, I find they are great value for money especially when it comes to stocking up on fruit and veggies. I used lamb instead of beef because it was on offer on the day but feel free to use either (or leave it out entirely and add some chickpeas or beans instead for a veggie option).

Ingredients
Serves 4-6 (to fill a 5lt slow cooker – adjust amounts accordingly)

  • 2 lamb shoulder chops – I used the 370g pack from Lidl UK, I chose it because it was the cheaper option and well…I’m skint!
  • 3 large carrots, peeled and chopped into circles
  • 2 parsnips, peeled and chopped into circles
  • 1 leek, chopped
  • 1 onion, chopped
  • 5 potatoes, peeled and chopped into 1-2 inch pieces
  • 3 Oxo cubes, crumbled
  • 1.5 ltr of boiling water (or enough to just about cover all the ingredients)
  • Sea salt, and black pepper, as little or as much as you like

 

 

 

 

Method

  • Throw it all into your slow cooker and turn it on to low for around 6-8 hours (the lower and slower the better!)
  • Pull the lamb apart into smaller chunks at the end, and roughly press everything down with a potato masher
  • Serve with a little gravy, or on its own…your choice!

Skint Momma xo

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