Last week was a busy one in the kitchen . I'm not really sure what inspired the flurry of activity but I was certainly a little driven by a lack of food in cupboards and fridge. The end of the month often means having to be a little more inventive with the staples; hence, for example, many flatbread/pittas were made out of sheer necessity. These lovely bready ovals are made with only flour, water and a little salt. Rolled out thinly and chucked onto our tava for a couple of minutes each side, they were super quick and easy. You don't need a tava though, a frying pan will do and making the dough is no more complicated than mixing up a few handfuls of flour with enough water to make a kneadable dough. We took some out with a pot of houmous for a simple packed lunch and had another batch rolled up with cheese, carrot, celery and mayo.
I've also been making tons of Soulemama's leftover oatmeal muffins of late and with the arrival of our one precious pot of bilberries they were enhanced further by splotchy blue goodness. These muffins have been a real hit with all of us. The kids obviously love them because they're muffins but I love them for being able to transform a load of unappealing leftover porridge into something considerably more appealing. I've made some with blackcurrants from next door's garden, I've made them with chocolate chips and now they've been bilberried. Again, they're nothing more than flour, butter, sugar, eggs, milk and some leftover porridge.
And so, onto possibly the most luxurious but even more simple bilberry syrup; just bilberries and maple syrup heated in a pan for a little while. I thought it would keep for a little bit and enable me to hold onto those precious berries for longer but it was just too delicious. We ate it with a few humble pancakes and dollops of natural yoghurt for breakfast. It was good. Really really good. Needless to say, there's none left.
I'd love to hear any kitchen tales you have to share...