Well I’ve now got lovely gel nails, and these lashes, bat, bat. I love them. Horribly expensive and very glamorous 😍
Picked up the corsage for my hat from the florist
Then today, DP and I went to Claverham College for a cooking course, Greek Cuisine. It went on all day and by the time we got home I had to have a nap!
I love going on these courses, but my goodness it works out expensive. I had to buy two lots of the ingredients and it worked out to £70!!!!
We did indeed do Moussaka, and it was miles better than the one I did earlier in the week. The difference seemed to come down to a spoonful of flour in the meat sauce and salting the aubergine, then frying them until most of the moisture was drawn out. We also added a layer of potato. The finished dish was lovely, and I had that missing corner for my lunch while at the course.
Then we made some dolmades and avgolemeno sauce.
And baklava. Considering how much sugar syrup there is poured over, surprisingly mild on the sugar front, and very moreish. DP has just said, I’ve eaten loads of that baklava and I don’t feel sick yet. Wonder if that means he intends to have a bit more?
And we made some pitta bread, which I’ve never done before.
I think you will be able to see from the picture that they are puffy and soft. They were easy to do, and as they are so basic ingredients, very cheap.
The recipe from the course is:
200g strong white flour
Tblsp olive oil
1 tsp yeast
0.5 tsp sugar
0.5 tsp salt
150ml warm water
Add the yeast and the sugar to the warm water and stir to dissolve. Set aside.
Sieve flour into bowl with the salt, add the olive oil.
Make a well in the centre of the flour, add the liquid and mix. When dough begins to form, tip onto a lightly floured work top and knead until the dough becomes smooth and elastic – 5-6 minutes.
Place in a clean bowl, cover and leave to prove in a warm place.
When the dough has doubled in size. Divide into 4 pieces and gently roll out into oval shapes. Don’t knock too much of the air out. Place on an oiled baking sheet and leave to rest for 5 minutes.
Heat the oven to 240, gas mark 9, for 6-8 minutes, until just starting to colour.
When ready to eat, gently warm, maybe in the toaster, not too much, we don’t want them crisp.
To adapt this recipe a bit. As you need to cook them in the oven, probably best to make a batch and store in the freezer. I would def try a batch of these with the magic dough kept in the freezer, so no cost for any yeast.
If you want to make them from scratch, but don’t want to do any kneading, make up the mix, just stirring gently with a spoon. Cover and leave for at least two hours, preferably overnight, in the fridge. Then proceed as above.
I would also use just ordinary value flour. It doesn’t seem to make much difference when I make magic dough loaves with it. 200g of value flour is 6p, which gives you 4 large pitta
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