I am writing this from beautiful Crete in the wonderful country of Greece. It is my first time here on the island, and in Greece as well, and so far I am loving all of it. I have a tendency to imagine a new place with all its details in a specific way which normally never really fits the real image, positively as well as negative, but this time I think all my colourful mental pictures and expectations have been met – guess it’s what comes from watching Mama Mia and certain other teenage movies one to many times.
At home we often visit a little family run Greek restaurant that has stolen my heart with its honest and humble Greek dishes. And being a foodie and all you could imagine how excited I have been to experience the food directly from the mother country. So far fresh salads full of flavour and cheese, grilled meat (all kinds), vegetables fritters, aubergine dip, grilled feta, fennel pies and stuffed zucchini flowers are some of the dishes we have enjoyed. And the other night we visited a restaurant that had truly understood how to combine all flavours in each and every dish we tried – so well executed that we experienced how much satiety you can feel alone on the stimulation of your taste buds rather than the content in your stomach, awesome!!
Well my true intention with this post was to make my version of a Greek something and share it with you – but since I am too busy eating all their food and relaxing at the beach I will save this kind of post to when I’m back home and instead share with you a little recipe I prepped back home – one that you will surely appreciate too, I promise you that.
The name of this recipe was quite difficult to determine since I wanted to tell you so much about the versatility of it only from the title. I could have called it: Green Flatbreads or Veggie wraps, but I felt the need to let you know that these can be made with whatever leftover goods you have, including veggie pulp from your morning juice. These flatbreads are easily made, they are grain free and provide a great base for all kinds of meals including: burgers, sandwiches, wraps and hotdogs (the latter will be shared here on the blog within the next couple of weeks – so stay tuned if you are longing for a healthy and grain free summer hotdog).
One of my favourite lunch eats is egg salad. One thing is that I love eggs in all variations imaginable, another thing is that anything creamy and filled with flavour makes a sandwich rock my world. So the combination of creaminess and eggs could not be a better fit for a sandwich filling. And since these flatbreads makes one decent sandwich bread I have combined the two and enjoyed this creamy sandwich more than once the past month or so.
So if your are looking for a new variation of a grain free bread, want to reduce your waste, empty your overfilled fridge, stuck up your freezer and make your stomach happy – you should definitely give these a go. And as for soul comfort, inner relaxation and food-gasem’s – you should visit Greece.
Flatbread Sandwich with egg salad
Flatbreads – adapted from Madbanditten
Makes 8-10 breads
400-500 g leftover veggies as. cauliflower, broccoli, cabbage, root veggies, onion etc. (or juice pulp)
1,5 Tbsp psyllium husk
1/3 cup nuts (1 dl)
1/5 cup seeds (0,5 dl)
50 g cheese, use whatever your have on hands – grated or a creamy version
A bundle of fresh herbs, I used parsley
1 tsp salt
1-2 tsp spices, eg chilli, cumin or tried herbs
Start by blending nuts and seeds until ground in a food processor, a high speed blender or another mini chopper – remove. If you use a food processor you can simply use the big knife to chop the veggies and then add the remaining ingredients and blend until you have a coarse and moist ‘dough’.
Another alternative is to whisk the eggs together with the cheese and add the remaining ingredients, including finely grated vegetables or pulp, and mix until you have your dough.
Let the dough rest for 20-30 min, until the psyllium has soaked up a little of the liquid. And preheat the oven to 175 °C /350 °F (with fan).
On a lined baking stone (or two) divide the dough into 8-10 balls. Use your hands (and here it helps if they are a bit wet) to flatten out the dough and make nice round edges on your breads. Bake for 13-15 min until golden and transfer to a rack until cooled. Store the breads in the fridge for up to a week or keep them in the freezer. They heat up very easily and you can just grab one from the freezer and place it 5 min in the toaster whenever you feel like having a sandwich.
Enough for 4 sandwiches
4 eggs, hard boiled (approx. 8-10 min)
100 g creme fraiche
1-2 Tbsp mayonaise
1,5 tsp curry
1/2 red sweet apple, chopped in small dices
1/2 red onion, finely chopped
2-3 Tbsp finely chopped chives
1 tsp apple cider vinegar
Salt & pepper
Combine creme fraiche, mayonaise, curry, vinegar, salt and pepper. Season to taste.
Peel and chop the eggs and add these with the remaining ingredients in the creamy curry mix. Gently mix it together and season to taste.
Serve the sandwich with a flatbread as the bottom, a thick layer of egg salad and your favourite veggies on top and top the whole thing of with a flatbread.