This months daring bakers challange had me planning many many yummy small dishes to pick at and share on an open table. Apart from the required makes of home-made pita bread and hommus, this was only part of a mediteranian feast.
I made the pita and hommus as instructed, apart from adding a whole lot more lemon juice to the hommus, for the lovely tang, plus a handful of toasted chopped walnuts for a bit of crunch. The pita were wonderful, just like fresh ones should be. Most puffed up, but it just tasted so ‘fresh-bready’ that it was wonderful to use it to scoop up the fillings of other food on the table. I had planned to have friends over for dinner to share it all, but due to an unforseen 3 hour blow out at the hairdressers, we delayed the feast a night, and shared it between the two of us the next. There was so much left over, but I’m adding the meatballs to some pasta, and having some lovely marinated roast capsicum to eat through the week.
The meatballs I made with lamb, some sour cream, herbs and mixed through and grilled, there was also those capsicum strips, grilled halloumi (which I’ll never get such an inedible salty brand again), hommus, pita, pickled beetroot, mint cinnamon carrot salad, and spinach and pinenut galettes.
The 2010 February Daring COOKs challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.
Thanks for challange michele, you encouraged me to make some lovely food, and got to do a lot in one challange which felt got too.I’ve since used my left over pita’s for garlic breads, sandwiches and warmed in the morning with honey and feta or lovely peanut butter Mmmm, I will be making those again 🙂