Last night's meatless Monday supper harked back to my youth. I first "met" falafel in pita bread in Johannesburg in the mid-80s. I was an instant fan.
I have long wanted make pita and because I used to be afraid of both baking and yeast, and didn't always plan properly. Last night was the night because I had a stash of falafel in the deep freeze, courtesy of my market pal, Trish. I also had some of her fab tzatziki and my hummus.
I knew that there is a recipe in Nina's book, All Fired Up. It's full of great vegetarian recipes and, really, none of the recipes is difficult to make. I need to do a proper review of this book which I now have for sale on my stall at the market.
Her pita recipe was quick (as quick as a yeast rising can be), and easy. Until my journey with sourdough, I had been frightened of bread baking. Now, I'm not. I'm also learning that there is a place for instant yeast. Last night was one such case. Having nothing other than the pita to prepare, I did have the time.
I was also thrilled to read that one doesn't have to use all the dough immediately: it'll keep in the fridge for up to a week, so the balance is safely stashed for another three, and the bonus is that it's a quick split inot the portions you want, roll and back in a hot oven for just 5 minutes.
What could be easier.
I was thrilled at how supper turned out. And poignantly, the entire meal was in Paul's bowls.
Thanks to all three - Paul, Nina and Trish, I ate memories - in more ways than one - for supper last night.
Until next time, be well
The Sandbag House
McGregor, South Africa
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