Fat Breads

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Fat Breads

FAT = Fresh And Tasty streetfood food for everyone to enjoy with flat breads using eastern flavours freshly made Eastern inspirated food.

Using my Chef experience of over 20 years using those skills in area of street food. Servied from a Mobile pop up gazebo.

21/01/2025

Ingredients
1 onion thinly sliced
1 carrot pleeded and chopped into small cubes
60g red lentils
1 sweet potato peeled
2 TBSP of smoked paprika
1 TBSP of olive oil
2 TSP of cumin
1 TSP of coriander
1 TSP thyme
200g of Quorn
500g passta
1 courgette
1 red pepper
3 cloves of garlic
200ml of water
100g grated cheese
Method
1) set the oven to 180C, slice the sweet potato into 1cm rounds and place in a bowl with 2TBP of Paprika and 1 TBSP of olive oil and lay out and a baking tray
2) chop the red pepper and courgette in 1cm cubed and place in baking dish.
3) place both the sweet potato and red pepper and courgette mix into oven and bake for 10mins.
4) place a sauce pan on store on middle heat add sliced onion , garlic and thyme, cumin, coriander and cook till translucent add the passata , lentils and 200ml of water cook for about 10mins till the lentils are cooked remove from heat.
5) place red pepper and courgette mix into the tomato ans lentil mix add Quorn and pour into a small deep baking dish topp with sliced sweet potato and topp with cheese bake in the oven for 30mins remove and enjoy

14/01/2025

Spinach courgette and cheese dumplings with caramel onion
Ingredients
2 onions thinly sliced
1 TBS of butter
1 bag of spinach
1 courgette grated ( squeeze in a cloth to remove liquid)
6 cardamom pods (split open remote seeds)
1.5 TSP of cumin
0.5 TSP of turmeric
4 spring onions sliced
50g of halloumi grated
50g of parmesan cheese grated
I egg
70g of gluten free flour
Method
1) place 1 TBS of butter melt and add sliced onion and cardamom and Cook on a medium to low heat to onions are caramelised remove from heat.
2) place a frying pan on medium heat after 1 minute add spinach and wilt remove from heat place in large bowl when cool squeeze out liquid from spinach place back in a bowl.
3) add spring onions , courgette cheese and flour and egg and mix together and shape into 12 dumplings and chill in the fridge for 20 minutes.
4) place caramelised onion on a baking dish and spread them over to bottom top with dumplings and bake in the oven for 30mins at 180C
Enjoy

08/01/2025

Crispy vegetable and salad and miso dressing

100g of red cabbage thinly sliced
100g of white cabbage thinly sliced
1/4 yellow pepper sliced
2 spring onions slices
1/4 ice burg lettes
80g of cummber cut into 1/4 and sliced
1 stick of celery sliced thin
100g of red and white quinoa (follow instructions to cook on packet)
Dressing
1 x 21g pack of miso
1/2 juice of a lemon
100ml of oil
1/4 tsp of tahini
Method
1) Place a water into a pan on high gas add the quinoa once returned to boil reduced to a simmer and cook for 20 minutes till water has been absorbed and let stand for 5 minutes and allow to cool.
2) to make the dressing add the miso, lemon juice and tahini and whish together and slowly add the oil.
3) Place all the prep vegetables into bowl and add the cooled quinoa the the dressing mix altogether and divide into salad bowls
Enjoy

28/12/2024

Come and find us at Carnon Downs Club Campsite on the 30th of December from 5pm to 9pm for Carnon Downs And Surrounding Area Notice Board

26/12/2024

With Carnon Downs Club Campsite – I'm on a streak! I've been a top fan for 5 months in a row. 🎉

23/12/2024

Roasted tomato chutney
Ingredients
600g cherry tomatoes
1 medium carrot pleeded and chopped into small dice.
1TSp of all spice
6 TBSP of cider vinegar
100g of sugar

Method.
1)Place carrots in a pan on low heat and sweat for about Mins till change in colour remove from heat.
2) set oven to 180c place cherry tomatoes on tray and bake till they blister.
3) place tomatoes in pan with carrots and the rest of the ingredients and cook on low heat till jammy consistency.
4) place in sterilise jar place on lid and store in cupboard place put in fridge when opened enjoy

ocal

19/12/2024

It's a wrap for 2024 what a year it's been thank to all our and and

To all our enjoy the break and see you in the new year

03/12/2024

Grilled Aubergine and lentil bake
Ingredients
3 garlic cloves crushed
1 Tin of chopped tomatoes
2 Aubergine
1 Tin of lentils
1 ball of mozzarella sliced
50g o of grated parmesan.
1/2 TSP of Oregano
Method
1) place pan on low heat add garlic and chopped tomatoes, oregano and turn up to medium heat and cook for 5 minutes.
2) place a grilled pan on high heat, slice the Aubergine lengthwise and place a 1 TBP of oil on the pan add slices of Aubergine and turn over 2 minutes on each side and remove and so on till all the Aubergine is done.
3). Next using an oven proof dish layer the bottom with Aubergine and half the lentils and tomato sauce , add another layer add half mozzarella and the rest of the lentils and tomatoes.
4) top with layer of Aubergine and rest of mozzarella and grated parmesan
Place in 180c oven for 30mins.
Slice and enjoy

02/12/2024

To hosting the this coming week we are at .cornwall on , and come grab your

30/11/2024

From 10am at with .catering and and and

26/11/2024

lentil, chickpea and spinach curry

1tsp fennel seeds
3 Cloves of garlic
100g of red lentils
2 tsp of cumin
2 tsp of turmeric
1/4 tsp of chilli flakes
1 Tin of chopped tomatoes
1 Tin of chickpeas
1 260g bag of spinach
1 small onion sliced.
Method
1) place pan on very low heat add the fennel seeds and toast for about 5min till you can smell the fennel now add the onion and turn up the heat to medium and cook till the onions are translucent.
2) add in the spices , turmeric, cumin, chilli flakes reduced heat to low as not to burn and stir for a few minutes when it starts sticking to the pan add the chopped tomatoes and refill the empty tin with water and add to pan.
3) add the lentils and chickpeas and turn heat up to medium you should see a light bubbling cook for 30mins add more water if it's becomes to thick
4) add the spinach once it a bit a time and mix together once all is added stir till wilted
Now serve and enjoy

fennel seeds
3 Cloves of garlic
100g of red lentils
2 tsp of cumin
2 tsp of turmeric
1/4 tsp of chilli flakes
1 Tin of chopped tomatoes
1 Tin of chickpeas
1 260g bag of spinach
1 small onion sliced.
Method
1) place pan on very low heat add the fennel seeds and toast for about 5min till you can smell the fennel now add the onion and turn up the heat to medium and cook till the onions are translucent.
2) add in the spices , turmeric, cumin, chilli flakes reduced heat to low as not to burn and stir for a few minutes when it starts sticking to the pan add the chopped tomatoes and refill the empty tin with water and add to pan.
3) add the lentils and chickpeas and turn heat up to medium you should see a light bubbling cook for 30mins add more water if it's becomes to thick
4) add the spinach once it a bit a time and mix together once all is added stir till wilted
Now serve and enjoy

24/11/2024

Back out at on the 30th and 1st of December and then 6th, 7th and 8th at .cornwall

13/11/2024

Coming up on the 23rd and 24th of we are at and the at for 30th and 1st of

12/11/2024

Roasted mushrooms, spinach and Tofu curry
Ingredients

400g of mushrooms cut into four
1 onion chopped
3 cloves of garlic crushed
300g of Tofu cut into 1/2 cm squares
50g of Spinach
2 TBS of spice mix (2tsp of turmeric, 2tsp of cumin, 2tsp of paprika)
1TBss of garam masala
100g of cashew nuts
1TBS of cornflour
1TBS of oil
1 tin of coconut milk 400ml
Method
1) place large saucepan on low heat add oil and then garlic and onion while cooking place mushrooms in air fryer and cook for 10 mins on 180C shake the tray half way through cooking.
Add to onion and garlic mix add in spice mix and mix together.
2) place cut Tofu into a bowl add cornflour and mix together.
3)place a frying pan on high heat add 2TBS of oil add one cude of Tofu if sizzling turn down heat to about 1/2 heat add all the Tofu and brown on all the sides.
4) place cashnuts in a takeaway container clover with boiling hot water and leave for 15min
And add to a jug with the water and blend till smooth
4) add coconut milk to the onion garlic mix in a the pan bring up to light simmer add spinach, Tofu and mushroom stir in cashew nut puree to pan and stir into liquid and high until sauce becomes thick serve and enjoy.

10/11/2024

Thank you to the and for having us and the for hosting the event &craft

05/11/2024

It's that time again

Chicken mushroom, roasted sweet potato and spinach pie
Ingredients
1/2 pint of milk
25g of butter (for white sauce)
25g of plain flour (white sauce)
250g Cooked chicken
100g cooked Mushroom
100g cooked Spinach
100g cooked sweet potato
300g of plain flour
1TSp of baking power
Method
1) make the white sauce melt the 25g of butter in a small sauce pan on a low heat once melted add the 25g of plain flour and stir through to mix together.
2) slowly add the milk and mix keep adding milk a little bit at a time and heat through take about 10mins remove from heat and allow to cool.
3) now make the pastry add the flour to a bowl add the baking power and the butter rubbish together to form breadcrumbs now add cold water just a little bit about 1TBs at a time mix together with your hand don't over mix you want it just coming together.
4) turn on oven and set to 180c, while that's getting to temperature. Divine the pasty in half
Roll out on half to line the bottom of a cake tin 22cm make sure it overhangs the dish( see the picture )and press into tin, pick the bottom with a fork.
5) bake the base in the oven for 10mins.
6) peel and chop sweet into small cubes 1/2 cm square place on a baking tray, slice the mushrooms (400g raw ) and place the other end of tray bake in the oven to 15min at 180c till sweet potato is just cooked remove And allow to cool.
7) place a flying pan on a high heat add the spinach (400g raw) and wilt remove from pan and chopping.
8) chopp the cooked chicken till the same size as the sweet potato.
9) add all the ingredients, white sauce , spinach , mushrooms and sweet potato to a bowl, and mix together place onto pasty pie base and lever out.
10) roll out the other half of pasty and top the pie and pinch the edges and small whole in the middle brush with milk and bake at 180c for 30mins remove slice and enjoy

03/11/2024

Looking forward to it

02/11/2024

You can find us at this coming 4pm to 9pm, 10 to 4pm and 10am to 3pm
And 23rd 11am to 4pm
24th 11am to 4pm

Address

Truro

Website

http://fatbreadscornwall.co.uk/

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