With the first 12 weeks of pregnancy behind me, when I felt awful, I’m back in the kitchen and I’m slowly easing myself in with simple recipes like this Garlic and Thyme Flatbreads. Which, of course, is the perfect accompaniment to Amy’s Kitchen Thai Red Curry.
I’m going to be honest and say I have never enjoyed a ready meal, until now. I’ve always found them to be over processed, full of nasty preservatives and way too salty. Amy’s Kitchen is the complete opposite and I love the meals and soups so much that I’ve proudly become a brand ambassador.
Ready meals don’t have to be bad for you at all and that’s what Amy’s Kitchen is all about. Launching in the USA they have become the leading natural frozen food brand. Andy and Rachel (the founders) wanted to create convenient and tasty natural vegetarian meals for people who loved good food but were often too busy too cook “from scratch”.
With another baby due in March 2018 one of the things I have already been thinking about is stocking our freezer full of healthy and filling meals. With Edith, we lived off takeaway for a few days while we were finding our feet with a newborn. This time we are going to be prepared and having healthy ready meals that take less than five minutes to cook sounds perfect and with minimal washing up too it’s a bit of a new parents dream.
Of course you don’t just have to have the ready meal by itself so I decided that Garlic and Thyme Flatbreads would go nicely with a curry. The Thai Red Curry is packed full of vegetables like sweet butternut squash, broccoli and carrots authentically spiced with a smooth coconut milk based curry sauce.
I decided that garlic and thyme would compliment the meal perfectly. The ready meal is gluten free and if you wanted to keep everything that way you could swap the plain flour for gluten free flour.
The garlic and thyme flatbread recipe is simple to make and takes less than 20 minutes from start to finish.
Garlic and Thyme Flatbreads
– Makes 4 –
200g plain flour
3 garlic cloves, finely pressed
1 tsp dried thyme
1/4 tsp salt
100ml warm water
2 tbsp olive oil, plus extra for frying
In a large bowl place the flour, salt, pressed garlic and dried thyme and add the water in bit by bit whilst mixing. Add in the oil to combine the mixture to make a dough.
Knead the dough until it’s soft, this takes around 5 minutes. Divide the dough into four balls and roll out until flat.
Heat a large frying pan with a small amount of oil. Cook the flatbread for two minutes on each side. The flatbread will puff up and little and have spots of brown.
Keep warm in foil whilst waiting for the other flatbreads too cook.
Serve with Amy’s Kitchen Thai Red Curry.
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