|“I have nothing to say, but it’s ok,
Good morning, good morning, good morning!”
Here’s a back-blog to tide you over:
Sunitha from South Africa wrote, asking for stuffings for flat Middle Eastern-style pita breads.
I sent these recipes. The first two are dairy-free, the second two are dairy-rich and sinful. Turn awayyyyyy, vegans.
Chickpea Dip (Hoummos)
1¼ cups cooked chickpeas,
½ cup tahini,
2 tablespoons lemon juice,
¼ teaspoon yellow asafetida powder,
little water if needed,
1 tablespoon olive oil for garnish,
¼ teaspoon paprika for garnish,
1 teaspoon chopped parsley for garnish.
Combine first five ingredients in food processor. Garnish, serve with the breads.
Moroccan Broad Bean Puree
500g (1 pound) frozen broad beans, or 1kg (2 pounds) fresh broad beans, weighed before removing from their long pods and steamed till soft,
1½ tablespoons lemon juice,
½ teaspoon yellow asafetida powder,
¼ teaspoon salt,
1 small green chili, seeded and chopped,
2 tablespoons extra-virgin olive oil,
olives and salad greens to serve (optional).
Combine in food processor. Olives and greens served separately.
Cumin-flavoured Cheesy Stuffing
1 teaspoon cumin seeds, dry roasted in a pan until aromatic,
50g (1½ ounces) baby spinach leaves,
60g (2 ounces) Gruyere or other Swiss cheese, shredded,
30g Parmesan cheese, shredded,
60g (2 ounces) feta cheese, crumbled or chopped finely,
Freshly ground black pepper.
Combine. Spread on open pita bread and place under the griller.
Herbed Gorgonzola Spread
125g (4 ounces) cream cheese
60g (2 ounces) gorgonzola dolcelatte, or blue cheese of your choice,
little milk or cream,
chopped chervil leaves, and additional sprigs for garnish, or any fresh herb,
freshly ground black pepper,
2 ripe pears, thinly sliced.
Toast the open pita bread, layer with ripe pears and the cheese spread.