Monday, December 19, 2011

Pita Bread, Pita Chips, and Feta Squares

Last weekend we had a few friends over, and boy did we have a fantastic time. Our guests brought home-brewed beer, great wine, and sparkling conversation. We made dinner. It's gonna take me a couple days to recount it. 

For appetizer, pita chips and hummus are always delicious and easy to make at home! I got both recipes from The Kitchen Bible. To make the hummus, process chickpeas, tahini, lemon juice, salt, and paprika in a food processor until smooth. Voilà!

The pita bread is just as easy as the Naan. Mix together olive oil, water, yeast, salt, sugar, and flour. Knead for 5 minutes, and rise for an hour. Roll out 8 pitas and place them on 2 baking sheets. Proof for 20 minutes.

Bake for 10 minutes. 10 minutes!

I saved half as bread for those who prefer soft pita. And toasted the rest at 350 degrees for 10 minutes.

Drizzle with some love...I mean...EVOO
This is the first time I made these feta squares. They are tasty, especially as afternoon snacks with tea. But this recipe could be improved; it's a little dry as dinner appetizer. Next time I might add the cheese on top instead. It's got butter, olive oil, milk, flour, and feta. Topped with cayenne pepper and poppy seeds. Bake at 350 degrees for 20 minutes.

In addition to food pictures, I must show you my blogging companion.

Rupert has something to say: "Stay tuned for main course and dessert!"

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