I’ve always loved naan, the Indian flatbread.  It’s so versatile.  I’m sure there are recipes out there to make your own, but I’m not really one for making my own bread, particularly when you can get good bread at the market.  The lovely people at Stonefire flatbreads sent me some samples to try* and we really enjoyed them, so I’m sharing a quick review of them here.

We had 3 different types to try: regular, garlic, and whole wheat.  They come 2 flatbreads to a package.

Garlic:

• We decided to go traditional for the first try, and have these along side some takeout Indian food.  I was too lazy to cook, and I must admit I’ve never attempted a good Lamb Korma.
• The company recommended spritzing with water and/or brushing with a little oil and reheating, so that’s what we did.  I was quite impressed.  The bread tasted as good as many I’ve had out a local restaurants.

Whole Wheat:

• For the whole wheat version I decided we needed more samplers, and a less traditional application, so we tried it sliced into wedges as an accompaniment to some hummus dip.
• The Whole Wheat was still tasty (and healthier), but the texture was not quite as light and fluffy as the non-whole wheat version.  Still good though.

Regular:

• For the regular naan, I decided that lunch was in order.  For the first one, myself and The Boy made mini sandwiches with smoked salmon, cream cheese, and spinach.  The bread was light and fluffy, similar to the garlic.  Both me and the 6 year old gave it a thumbs up.
• For the second piece, I made a hummus and cheese ‘pizza’.  Top the naan with a spread of good hummus, sprinkle with cheese (I used cheddar), and pop into the toaster oven until the cheese is nice and bubbly.  A yummy lunch, or could easily be sliced up for appetizers.

What about you?  Have any brilliant ideas for naan?

*at Foodwhirl we do welcome food product samples, and if we try and like them, we will share them (our thoughts about them, not the actual samples!) with our readers.  If we don’t care for them, we’ll tell you guys that too, or refrain from reviewing at all.  So we try to make sure we are always giving an honest and upright review.  Other than providing samples, Stonefire did not compensate us for this post, we just like them so we thought you might too!

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It’s so easy, but trust me, it’s all good.
I usualy make this for lunch, but it could also go very well with any meat or fish.

Special Instructions: Serves 4-6

Instructions:

Roast the sesame seeds in a small pan for a couple of minutes until they’re golden.
Add them to the spinach and quinoa.
To make the vinaigrette, mix the oil, soy sauce and lemon juice together.
Add the vinaigrette to the salad and give it a stir.
Done!

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Best way to fix that is with this tomato soup, made more fanciful by calling it bisque. A bisque (say it bisk) is a rich, smooth, creamy soup often made with shellfish, and thickened with said shellfish including the pulverized shells. Well, this one is rich, creamy, and has a roux to thicken it, but is sans shellfish.

From the original site: This is far more than simply the sum of its parts. It’s truly shockingly delicious, in all the right ways.

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This traditional dish is a comfort food for all korean house since often served at a memorable event.

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Since then, I had my fair share of other Korean drama series and intrigued by their culture and food. As much as I tried to learn some Korean phrases, the only word that always pops up in my mind is An-yŏng-ha-se-yo (Hello in English). I noticed their homecook food seems to be a a big bowl of rice stir with chili paste, and I always wonder what is that.

Fast forward to 2009, I was with a bunch of friends at a Korean eatery in Sri Hartamas and the vegetarian dish Bimbimbap caught my eye. When the dish came, it struck me that this is the dish I always saw in the Korean dramas! Since then, it became one of my favourite dish/meal, but the recipe seems so complicated.

The common way of cooking bimbimbap is to saute each ingredient (vegetable/meat) separately, season with soya sauce and sesame oil. You could use any of your favorite vegetables / meat to make delicious bimbimbap: carrot, fernbrake (kosari), spinach, shitake mushrooms, zucchini, soybean sprouts, okra, and red bell pepper.

If using 5 ingredients, I have to repeat the saute process for 5 times. It seems madness for me (well lazy me) and I thought to myself what vegetables I can use without cooking them 5 times. So I totally simplified the recipe, only cooking the meat and using raw vegetables, like cucumber, carrot, lettuce. My fridge is always stocked with cucumber and carrot, and these become my main ingredients.

1/2 cucumber/zucchini (grated)

1/2 carrot (grated)

4-5 leaves of Lettuce

100g Beef (sliced thinly)

2 Eggs

Soy Sauce

Bimbimbap sauce (I bought this in Korean shop, there’s a few brands)

2 Cloves of Minced Garlic

1 Tablespoon Sesame seeds

1 Tablespoon Sesame Oil

1 Tablespoon Vegetable Oil

Instructions:

1. On a heated pan, stir fry beef with oil and minced garlic, add a dash of of soy sauce and sesame oil.

2. Grate carrot & cucumber or cut into thin strips, toss with sesame oil.

3. Prepare eggs with sunny side up.

4. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.

5. Serve it with sesame seed and bimbimbap sause.

6. Lastly, mix it up (like in the Korean drama) and eat!

About Me: I’m Shannon of Just As Delish. I am always looking for quick & simple wholesome recipes, or I simplify recipes to make my life easier! More easy recipes at
Just As Delish

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