Dips for flatbreads

Following my post a few days ago, here are a few dips ideas who goes well with the flatbreads. You can prepare them in advance, keep them in the fridge until you're ready!

Yogurt & Mint dip

Ingredients:

·      250gr of greek yogurt

·      1 big bunch of mint leaves

Method

Wash the mint and finlly chop the mint. This will take a few minutes.

In a bowl, pour the yogurt and add the mint.

Keep in the fridge as long as possible as the cool min twill be a treat with the warm flatbread.

Spinach & Walnut dip

Ingredients:

·      2 handsfull of spinach leaves

·      1 small handfull of walnuts

·      200gr  + 100gr of soft cheese

Method

Wash the spinach and roughly chop the leaves. With a large kniffe, squash the walnuts on a chopping board.

In a bowl, add in the following order: 200gr of soft cheese, spinach, walnuts and salt and pepper.

With a hand blender, mix everything for a few mintues. Your préparation will be quiet liquid. Add the 100gr of sft cheese left and, with a fork, slowly wisk until the mixture is a bit more solid.

Keep in the fridge and enjoy with flatbreads.

Ta-Dah!

Flatbread on BBQ

Something I absolutely love about the summer season (apart from the weather of course!) is BBQ time! I think this is my favourite cooking style. It’s full of surprises, flavours, you never know if it’s going to go wrong, you can basically put ANYTHING on it and everything is just so relaxed.

Which mean, with Mister Lapin, we are spending every weekend in the garden, eating! You prepare the BBQ (charcoal only please), have a drink while chatting or Reading, eat a bit, have a nap in the grass, eat a bit more… just relax and enjoy life!

This recipe is one of my big BBQ classics. It’s dead easy to do and very useful. I do it a lot as well when we are at my sister’s farm. Usually we leave for the day to go BBQing (and fishing) by the river. I prepare that in the morning and we enjoy it with the aperitif.

Ingredients:

·      600g self-raising flour, plus a little extra for dusting

·      1 tablespoon sea salt

·      1 tablespoon baking powder

·      5 tablespoon olive oil

·      150 ml water

·      1 egg

·      2 teaspoon dried herbs

Method

Mix the flour, salt, baking powder and herbs in a large bowl, using a fork or your hands. Make a well in the centre, and then pour in the olive oil, the egg and about 150ml of lukewarm water.

With your hands, gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's too dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl; dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand – each flatbread should be about 1cm thick.

As your flatbreads get ready, put them on the barbecue. Within a few minutes, they will start to get puffy on top and golden under. Return them and keep them warm under a towel. They always taste better when warm!

Ta-Dah!