Taking Stock a la Jen Gale
Cherry tree shrouds and un-crusty bread

imageTried a wholemeal flour tortilla today at lunchtime, just to see what it would be like, and it was scrummy

I used the same ingredients as before, but made 2 larger tortilla, rather than 4 smaller ones. Needed my biggest pans to do it, and they were lapped up the sides to fit in, but it worked fine.

imageTo make 2 large tortilla
150g whole meal flour, Aldi 99p/1.5kg 10p
Pinch salt
30ml oil, Aldi 99p/litre, 3p
90ml water
So 6-7p each

Filled with 2 basics fish fingers.
60p/10, 12p

Make the tortilla as for the white ones
Keep the cooked tortilla covered so they stay soft.

When you are ready to eat, Cook the fish fingers for 3 minutes each side in an oiled frying pan.

Assemble the tortilla using the fish fingers and any salady bits you want to use. I had some iceberg lettuce, a few slices of cucumber, a few slices of yellow pepper and a dab of mayo

I made this at 2pm today. I did a Fitstep workout up at the village hall first thing, then spent the rest of the time up to 2pm working hard in the garden, by which time, I was pretty hungry, not to mention dusty, scratched, stung by nettles and tired and achey! This made a delicious, and filling, lunch. Definitely one I will be repeating.

It is also the first experiment with the basics fish fingers I got, to see what I could do with them. I purposely used 2 fingers, rather than the 3 given as a portion size, as I wanted to see if I could make something that a family of 4 could use to make a meal, using 1 packet of 10 fingers. If you are said family, it depends how old the children are of course. Four of these would use 8 fish fingers, so 2 left. You could either share them out, so 2.5 each, keep 2 for another lunch, or maybe your littlies only need 1 each. So, over to you.

If you wanted to have this as a main meal, you may well need two to fill you up. One was fine at lunchtime.

Per tortilla, 248 cals, 46g carb, 2g fat, 9g protein
Two basics fish fingers, 98 cals, 9g carb, 4g fat, 6g protein

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Taking Stock a la Jen Gale
Cherry tree shrouds and un-crusty bread