How to be a domestic goddess

On Saturday I decide to show off my culinary skills and prove what a domestic goddess I am, and cook up a feast of goat’s cheese and pine nut (yes they are nuts) triangles (er yeah, ok, so I need to go back to infant school and relearn what a triangle is), falafel, tabouleh, moussaka, hummous and pitta bread.  Yum.

And after I’d posted on Facebook that I was making pitta bread (yes I have no life and update my Facebook status every three minutes), Leighsa asked me for the recipe, so here it is.

Pitta bread (taken from The Bread Book)
To make with a breadmaker

375g (12oz, 3.5 cups) strong white flour
1 teaspoon salt
1 teaspoon caster sugar
1.5 teaspoons fast-action dried yeast
1 tablespoon olive oil
250ml (8fl oz, 1 cup) water

  1. Spoon in the flour then add the salt and sugar.  Make a slight dip in the centre of the flour and sprinkle in the yeast.
  2. Set the bread machine to dough or basic dough.  Press start.
  3. At the end of the programme, lift the tin out of the machine, tip the dough out on to a lightly floured surface and cut into 8 pieces.  Roll out the pieces into ovals of about 15cm (6 inches) or into ovals a little smaller than your hand.
  4. Put the dough on to pieces of oiled clingfilm and cover loosely with more oiled clingfilm.  Leave to rise for 15 minutes.
  5. Heat 3 baking sheets in a preheated oven, 220c (425f), gas mark 7, for 5-7 minutes.  Rinse the trays wtih cold water so that the breads won’t stick then quickly put the breads on the hot baking trays and cook for 6-8 minutes until puffy and just beginning to brown.

Pitta bread

Falafel, tabouleh, goat’s cheese & pine nut triangles taken from Good Housekeeping Step by Step Vegetarian Cookbook
Moussaka taken from Veganomicon (best vegan cookbook in the world ever, not that that’s difficult, all the other vegan cookbooks I’ve tried have been crap)
Hummous – put a can of chickpeas (with its water), some tahini, a bit of olive oil, garlic and lemon juice in a food processor and whizz it up


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