Navajo flatbreads

Ingredients

  • 600 g strong white bread flour , plus extra for dusting
  • 2 heaped tablespoons baking powder
  • 1 teaspoon dried herbs or spices, such as thyme, parsley, sumac or crushed fennel seeds , optional
  • 6 tablespoons olive oil

Directions

  1. These flatbreads are a sort of cross between Indian naan breads and Mexican tortillas. They’re used for breakfast, lunch or dinner and carry, complement or mop up whatever is being served with them. Apparently, in the old days, if Navajo woman couldn’t whip up a batch of fluffy flatbreads, her chances of marrying a decent bloke were pretty low. No pressure! These are brilliantly simple to make.
  2. Mix your flour, baking powder and herbs or spices (if using) in a large bowl with 1 heaped teaspoon of sea salt, using a fork. Make a well in the centre, then pour in the olive oil and about 150ml of warm water. Use the fork to 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.
  3. 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.
  4. 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. You’ll probably mess up a few, but practice makes perfect.
  5. Normally the flatbreads are cooked as you’re making them. You can do this on a barbecue or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside – you want them to puff up with a nice bit of golden colour. Keep them warm in a basket covered with a tea towel until you’re ready to serve them.
  6. Serve them while they’re lovely and warm, or you can reheat them with anything from burgers, to stews and soups, to salads.

Spiced Grilled Chicken with Cilantro Lime Butter

Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
  • 1/3 cup butter, melted
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lime juice
  • 1 serrano pepper, finely chopped
  • 1/8 teaspoon pepper

Directions

  1. In a small bowl, combine the first eight ingredients. Brush over chicken.
  2. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°.
  3. Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Fruit & Spice Soda Bread

Ingredients

  • 100g rolled porridge oat
  • 25g butter, diced
  • 200g plain flour
  • 200g plain wholemeal flour, plus extra for dusting
  • 100g caster sugar
  • 1 tsp bicarbonate of soda
  • 1½ tsp mixed spice
  • 50g raisin
  • 50g sultana
  • 50g stoned date, finely chopped
  • 3 tbsp mixed peel
  • 450ml buttermilk
  • 3-4 tbsp demerara sugar

IHOP Pairs with Brewery to Craft Pumpkin Pancake Stout

Behold! The most wonderful (or most dreaded depending on your flavor preferences) time of the year is upon us: Pumpkin Spice Season. From the classic PSL to some more obscure spiced treats, restaurants and companies take full advantage of this fall sensation full of cinnamon and nutmeg — and rarely any pumpkin.

IHOP is one of those restaurants known to subscribe to the seasonal trend, releasing pumpkin and cinnamon swirl pancakes for a limited time each Autumn. The pancake haven has taken the trend a step farther this year to give fans a chance to drink their pumpkin spice in the form of a pumpkin stout.

The brew, named cleverly as IHOPS, perfect for when you’re sick of chewing your pumpkin spice, was made in collaboration with New York brewery Keegan Ales.

Founder of the brewery,Tommy Keegan, said of the mashup, “We’re excited to partner with IHOP on this first-of-its kind brew and bring fans a unique craft beer that blends the deep, roasted flavors of our stout with hints of pumpkin, vanilla and IHOP’s iconic pancake batter.”

Yum! Who doesn’t love when a beer tastes like pancake batter?

It will be debuted on Saturday, September 29th at the Bacon and Beer Classic Festival in Flushing Meadows, New York. Unfortunately, you won’t be able to sip on the pancakey stout while munching on a stack at IHOP – bottles will only be available in the Northeast at select beer festivals and some bars.

But if you’re always on the hunt for the next big Pumpkin Spice trend, make sure you check out IHOPS, where breakfast and beer collide.

Triple Ginger & Spice Cake

Ingredients

  • 250g pack butter
  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk
  • 2 eggs
  • 100g glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp allspice
  • 2 tsp ground ginger
For the icing
  • 3 tbsp ginger
  • syrup from the jar
  • 5 tbsp icing mix

Crock Pot Whole Chicken

Ingredients

  • 4 teaspoons salt (per recipe reviews, 2 tsp is better)
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon white pepper
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon black pepper
  • 1 large roasting chicken (with pop-up timer if possible)
  • 1 cup chopped onion (optional)

Directions

  1. In a small bowl, combine the spices.
  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I’m always in a hurry).
  5. When ready to cook, put chopped onion in bottom of crock pot.
  6. Add chicken. No liquid is needed, the chicken will make its own juices.
  7. Cook on low 4-8 hours.

Tips: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).