As I start writing this, it has just turned to Monday morning, and so we're now so far past Friday that I'll be soon writing a post for this Friday. Last week was also a busy one, with Monday running until just after 3am on Tuesday so that I could finish my Media Ethics essay for a Tuesday 5pm deadline (I'm glad that's over an done with), Tuesday being a dress rehearsal running til almost 11pm, having to wait at uni until 9pm on Wednesday because my parents and brother were at an information evening, and Thursday running from the start of a 9am lab session to the end of The Merry Old Scratch of Oz in the evening. I was definitely glad to come home on Friday lunchtime after my lecture and just spend the rest of the day listening to music and doing my work with no pressure whatsoever. This week is a lot less busy with the only evening for me to be late home being Thursday when my brother has lifeguard training, during which I'll be finishing my SQL lab and then meeting up for a catch-up with one of my friends (I say catch-up - I see this person regularly anyway, but we were both so busy with deadlines and rehearsals and stuff that we barely saw each other all week). I also feel like, for the first time in a month, I'm in a position to finally try to get back into a regular reading routine. I've chosen a selection by Irish writer Cathy Kelly called Christmas Stories. I know that it's only still early-ish November, but this weekend has been when I have seen so many Christmas films come up on television guides, and with at least two Christmas books to read this season, I think I'd better get started on one of them now. In the next week or two, I'm also going to update my iPod to include all my Christmas songs! In another week or two, I'll also start to include festive recipes, but for now, I'll share a recipe for harissa roasted veg flatbread that I found in the October 2014 edition of the Tesco Food and Living magazine and then modified slightly to exclude ricotta cheese.
Ingredients
1/2 cauliflower, cut into florets
1/2 broccoli, cut into florets
2 tablespoons harissa paste
4 tortilla wraps
1 x 375g jar tomato and basil sauce
Instructions
- Preheat the oven to gas mark 6, 200 degrees Celsius, or 180 degrees Celsius fan-assisted. Put the cauliflower and broccoli in a bowl and mix with the harissa paste, until coated.
- Lay the wraps flat on two large baking trays. Spread each wrap equally with the tomato sauce.
- Top with the broccoli and cauliflower. Bake for 15 minutes, until the edges have crisped up. Serve immediately.
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