Tortilla time

Never was the name of my blog more apt. I keep promising to share various recipes and never get around to it.

In the interests of getting around to all sorts of things, I decided to give My Food Bag a whirl last week. I had an extra in the house and needed no fuss, no think meal solutions. I wasn’t disappointed. Neither were the recipients, who got to enjoy the leftovers for lunch (all part of my cunning plan). I was so excited about the ease of it all, I completely forgot to take photos – but no need, as their website and facebook page show it all.

While as a family of two adults and one little guy, we can’t justify MFB weekly, it was perfect for that week. And, it saved us money. Yes, I know I could work out a weekly meal plan, go shopping, and get cooking. The reality is that never quite goes to plan for whatever reason.

We do a major shop every two weeks, then top ups. What this means is the “whip into the supermarket on the way home for two things” often ends up being $50-$80, several times a week, in the blink of an eye. It also sees me juggling 10 items with no basket (I was only getting two things). The real fun begins when one slips off the top and I can’t bend down to get it for fear of everything toppling. You know the scene, we’ve all been there. No top ups that week – we had everything we needed and more.

The MFB model is brilliant – for them and the end user. Great quality products and easy recipes. And, the friendliest delivery man I’ve come across in ages. Long may Nadia and co prosper. I can’t wait to have a house full to order it again.

But, I digress. Best I get on to today’s recipe before another month passes. Some time ago, I mentioned tortillas. We made them a month or two back at school – can’t think why I haven’t given them a whirl before. You’ll find there is no need to buy another tortilla after giving this recipe a whirl, it is super easy and little hands can help.

What you’ll need

250g plain flour

Pinch salt

180ml water

50ml olive oil

How to make them

IMG_0021Sift the flour and salt. Make a well in the centre and stir in the water and oil to bring the mixture together.


Turn on to a very lightly floured surface and knead very briefly – the recipe says 10-12 times. I go by feel. Put the dough into a bowl, cover, and rest for at least ten minutes.


Divide the dough into eight equal portions and form into a ball like shape (not necessary to be completely precise). Cover them so a crust doesn’t form.


Flatten each ball with your hand and use a rolling pin to roll 15-18cm circles.


Heat a pan with cooking spray or a little oil. Cook each tortilla for a couple of minutes on each side.


Serve at any time with almost anything! Great for that vegan or dairy free friend (if you don’t serve with the fish I served it with!).

Recipe from my course workbook (no credit given).

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