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Serving size is a significant component in your diet. You should compare the exact amount of that food you normally eat to the serving size listed on the tag. Eating big portions or portions may result in weight gain.

Whether you're planning an elaborate menu or merely planning ahead for tomorrow's Prawn and bacon flatbreads. This recipe stems from many decades of playing in the kitchen. I find that adding a couple ingredients into a recipe provides depth to that which is ordinarily dull. You may be on the lookout for lighter food items to create with your leftovers. Nice and gentle Prawn and bacon flatbreads perfect for post-vacation. The substances in this recipe make your tongue thumping, also are very waist-friendly when you require a'snack' after a busy vacation. Employing several elements as choices, this soup has been loaded with a fall and hot flavor that makes it creamy. An ideal Prawn and bacon flatbreads to heat you up on chilly winter months. Best for applying leftover.

Excellent way not to squander a single ingredient. This is actually really a great Prawn and bacon flatbreads plus one among my favorites. If you are worried about the nutrient worth of a number of these dishes, avoid being. However it might be lower in calories, if you are not obtaining much nutritional value from itwon't sustain you personally, and you're going to just wind up hungry once again and again eating more energy than you would have. Nutrition facts labels tell you exactly what's from the meals you consume. It helps you determine if you are in possession of a vibrant diet plan. Each recipe we all share needs to get an ingredient label. Some recipes provide nutritional truth information. The component tag lists the number in the area below. They're listed for each serving and as a proportion of the everyday value.

How to make Prawn and bacon flatbreads

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1 cup (280g) thick Greek-style yoghurt
  • 2 cups (300g) self-raising flour
  • 1 teaspoon cumin seeds
  • 3 limes
  • 2 tablespoons olive oil, plus extra to brush
  • 1/2 cup (150g) Kewpie mayonnaise
  • 3 drops Maggi seasoning
  • 4 streaky bacon rashers
  • 600g green prawns, peeled, deveined
  • 2 garlic cloves, finely chopped
  • 2 avocados, flesh chopped
  • 1/4 iceberg lettuce, shredded

Method

  • Step 1 Place the yoghurt, flour and cumin seeds in the bowl of an electric mixer fitted with a dough hook. Knead on low speed for 2 minutes or until a smooth dough forms.
  • Step 2 Turn out onto a lightly floured surface and divide into 4 equal portions. Shape each into a ball, then roll out to 20cm discs. Place discs between sheets of baking paper and cover with a tea towel.
  • Step 3 Peel and segment limes, then cut each segment into 3. Place in a bowl with 1 tablespoon oil and set aside in a warm place (this softens their acidity without losing their vibrancy). In a separate bowl, combine mayonnaise and Maggi seasoning.
  • Step 4 Place a large frypan over medium-high heat. Brush one flatbread with oil and place in the pan. Cook for 2 minutes each side or until slightly blistered. Remove and repeat with remaining flatbreads, then set aside and cover to keep warm.
  • Step 5 Heat remaining 1 tablespoon oil in a pan over medium-high heat. Cook the bacon, turning, for 4-5 minutes until crisp and golden. Drain on paper towel, then roughly chop. Keep fat in the pan and return to the heat. Cook the prawns, turning, for 2-3 minutes until almost cooked, then add the garlic and cook for a further 1-2 minutes until fragrant.
  • Step 6 Spread 1 tablespoon mayonnaise mixture on each flatbread. Top with avocado, bacon, lettuce, prawns and lime to serve.