January 8, 2015
Hi guys! Sorry I’ve been MIA for a loooong time and haven’t made any new videos on Youtube. sad I’m really busy these days and don’t really have the time to update my blog or to make videos. Although my videos are like only 5 minutes long, what you don’t see is that there’s hours of time and effort behind each video. The usual process goes something like this: make a dish and record the ingredients, measurements and method –> test it again –> buy groceries for the video –> film an introduction (which takes time since I’m not a natural on camera FML lol) –> make sure our kitchen is spotless and wash and prepare all of the ingredients –> film the ingredients and cooking –> photograph the finished dish and then gobble it all up –> import the video clips into iMovie which takes AGES –> cut everything and put it together –> record the voiceover –> find and insert music into the video –> export the video –> upload the video onto YouTube which takes hours. Sometimes there are also technical errors so add another hour or two and lots of frustration onto the whole process. There’s also a small window of opportunity throughout the day to do all the filming and pictures as the lighting gets progressively worse throughout the day.
Having said all that, I really do enjoy making videos and hope to make more videos in the future when I have more time. smile And I of course really appreciate every view and subscription and just the fact that you watch my videos! So I’m not really active on YouTube but I post regularly on Instagram. If you want to follow me and see what dishes I’m making everyday, check out my account @veganrecipescom. This recipe today also comes from my Instagram. I made this flatbread yesterday and had it with a roasted capsicum and olive hummus (also homemade) and lots of people requested the flatbread recipe so I thought I’d share it!
What’s AWESOME about this flatbread is that it’s gluten-free, requires only a few ingredients and is the easiest flatbread to make! You simply make it in a skillet or pan and there is no kneading (no mess!), no baking, no proofing and does not require baking powder or baking soda as it uses yeast to help it rise and be elastic. I also really like this flatbread because it’s not flat – there’s a nice bite to it (kinda like a naan bread) and it’s slightly smokey. I also toasted some nigella seeds for this bread but you can use other seeds, herbs, seasonings, etc. or leave it out. My recipe makes 2 medium flatbreads (most of my recipes make small quantities) because what am I going to do with 12 flatbreads?? These flatbreads would make a great gluten-free pizza base, to serve with a nice bowl of soup or bake in the oven with some garlicky, oniony, olivey, herby goodness! (Ok those are things I like but you can use these flatbreads for whatever you like!) If you make these flatbreads, I hope you enjoy them as much as I do!
free of refined sugar
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