Accu-Chek Insight insulin pump, making carbs count

LIVINGLIVING

Greek-style lamb flatbreads with mint and pomegranate (makes 8)

Ingredients:

For the flatbreads

400g strong bread flour or Italian 00 plain

flour, plus extra for dusting

1 medium free-range egg, beaten

250g Classic Greek yoghurt

3 tablespoons olive oil, plus extra for oiling

Sea salt

For the lamb topping

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

400g minced lamb

½ teaspoon ground cinnamon

½ teaspoon ground allspice

Pinch of ground cumin

Pinch of ground coriander

1 tablespoon tomato pureÅLe

1 tablespoon pomegranate molasses,

plus extra to drizzle (optional)

200g Classic Greek yoghurt

Freshly ground black pepper

To serve

3 tablespoons pine nuts a small handful

of chopped mint

100g pomegranate seeds

Green herb salad

MAKING CARBS COUNT

Recipe taken from Greek Yogurt Cookbook by Sophie Michell. Published by Kyle Books. Photographed by Emma Lee.

Method:

For the flatbreads, mix the flour, egg,

yoghurt and olive oil together in a medium

bowl. Season with salt and knead to form

a smooth dough. Cover and chill in the

fridge until needed.

For the lamb topping, heat the oil in

a large saucepan over a medium heat,

add the onion, garlic and lamb and stir

until well combined. Cook for 10 minutes,

stirring occasionally, until the ingredients

start to turn golden and come together.

Add the spices, cook for a few more

minutes, then add the tomato pur.e and

season with salt and pepper. Stir in the

pomegranate molasses, then remove the

pan from the heat.

Preheat the oven to 180°∆C/gas mark

Take the flatbread dough from the

fridge and turn it out onto a lightly floured

surface. Roll the dough into a ball, then

divide it into 8 pieces (for medium-sized

flatbreads) or 24 pieces (for bite-sized

flatbreads). Roll each piece into a circle,

flatten it with the heel of your hand and

then roll into a thin disc with a rolling pin.

Place the discs onto baking trays and

spread some of the lamb mixture over

the top. Spread some yoghurt over the

lamb and bake for 15 minutes, or until

crisp and golden.

Index

  1. Desang diabetes magazine diabetes information
  2. Abbott Freestyle Libre, Flash Glucose Monitoring, blood testing without lancets
  3. Desang diabetes magazine diabetes information, Sue Marshall
  4. diabetes news, novo nordisk insulin fiasp
  5. diabetes news, Medtronic, Medtronic Guardian Connect, BiAP
  6. diabetes news, Dr John Fossey, glucose
  7. Novo Nordisk diabetes mealtime management
  8. diabetes care, pocket medic, Kimberley Littlemore, Type 2 diabetes
  9. diabetes care, pocket medic, Kimberley Littlemore, Type 2 diabetes
  10. Ten Acre crisps, Jacob's Crackers
  11. A1C self check, HbA1c, Sweet Freedom
  12. Jean Cazels photography, British sandwiches, Heinz Seriously good mayo
  13. Ascensia Contour Diabetes blood test meters
  14. Accu-Chek Mobile blood glucose system
  15. Accu-Chek Mobile blood glucose system
  16. Redring tea survey, The Tea Terrace,
  17. Ecoffee, Costa Coffee
  18. Sue Marshall diabetes Professor Nick Oliver Imperial College London
  19. Professor Nick Oliver Imperial College London, BiAP, bio-inspired artificial pancreas, ABC4D, Chris
  20. Dr Philip Toleikis, Sernova, Cell Pouch technology, islet cell transplants, glucose responsive techn
  21. Dr Philip Toleikis, Sernova, Cell Pouch technology, islet cell transplants, glucose responsive techn
  22. Making Carbs Count, greek yoghurt
  23. Making Carbs Count, greek yoghurt
  24. Accu-Chek Insight insulin pump, making carbs count
  25. Accu-Chek Insight insulin pump
  26. Free diabetes magazine, Desang diabetes magazine,

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