I’m currently on a 5-day Urban Remedy Juice Cleanse so you’ll have to forgive the constant references to food on The Happiness Cocktail this week.
Anyway, as I mentioned on Tuesday, it was my hubby’s birthday last week and I surprised him with an indoor picnic. Think candles, rugs, floor cushions, red wine, and LOTS of food. The menu consisted of a variety of things, two of which were carb-loaded treats that put a fresh, healthy spin on your average picnic.
I’m talking homemade flat breads with roasted garlic and olive oil, and chicken bow tie salad with rocket, spanish onion, and a splash of zingy dressing.
Here are the visuals…
The ‘spread’ (more on the pea patties later in the week)
Bow tie pasta salad with chicken, herbs, and incredible goodness
Our house is stocked to the brim with fresh fruit and veggies, whole grains, fish, and a little bit of chicken and meat. Rarely, if ever, would you find a white grain in our cupboard, but as the pasta bags were on sale for $1 the week before, Alex thought we might like to give it a go. Feel free to replace the white pasta with buckwheat or wholemeal pasta instead.
This salad was all about bringing fresh, zingy flavours to a boring old packet of white pasta. So, I poached some chicken with a bay leaf and lemon and let simmer away until cooked. While the chicken was poaching, I cooked the pasta and added freshly chopped mint and dill to the mix, along with spanish onion and rocket. Once the chicken was done, I chopped it into small pieces and threw that in with some Himalayan Rock Salt and pepper to taste.
This salad instantly came alive with the addition of dressing. For that, I mixed some dijon mustard with olive oil, apple cider vinegar, and a splash of sesame oil, and balsamic vinegar. It’s an odd combination, but with this salad it simply sung. Ahhhhh, yummy!
The flat breads were inspired by a Stephanie Alexander recipe and to be perfectly honest, they were far easier to make than I’d ever imagined.
Here’s the recipe…
- 125g of flour (make sure you use unbleached flour, preferably wholemeal or spelt instead of white) + extra for dusting
- 1/4 teaspoon of salt
- 2 teaspoons of extra virgin olive oil + extra for coating
- 1/3 cup of tepid water
- 2 garlic cloves, finely chopped
And here’s what you need to do…
Pour the flour and salt in a food processor and with the motor on, slowly trickle in the oil and water to make a dough. Do it slowly as you might not need all the water. Process for 1-2 minutes until mixture forms a ball.
Turn dough onto a lightly dusted workbench and knead until it’s smooth and silky. Pop into a covered bowl (with a clean tea towel) and let sit in room temperature for around 30 minutes.
Preheat over to 100C and put a baking tray inside to warm.
Once your 30 minutes is up, divide the dough into 4 equal portions and roll out with a rolling pin. Don’t make them too thin. Once rolled, place in a hot non-stick fry pan and cook until brown patches start forming. Then, sprinkle with garlic and paint on some olive oil, and transfer to the oven for around 5 minutes.
Serve with homemade hummus, pesto, or enjoy with an egg and spinach on top. YUM!
Stay Happy (and healthy),