It has been one of those weeks, where everything goes fast and you feel like it is still Monday when actually, it is already Saturday. I have been reading and studying for my midterms and I’m almost ready with my master! Time flies! I feel nowhere near smart enough to finish, but after the exams there is just a master thesis left and that is it. While I have been slaving away with reading articles and books, Julia has been crazy busy with her secret projects and has been doing all kinds of cool stuff. She’s been organising meetups, recipe tests, making ebooks and has been cooking a lot!
I have seen pictures of her cooking all kinds of good stuff and I really wish I could have been there (to eat all the things!). I am enjoying all the pictures we get back from the recipe testers though. It is so nice to see all of you cooking and sharing what you have made. So keep it up! And if you have made something else from the blog, please tag us in your Instagram /Facebook picture or send us a message, we really love seeing it!
So let’s talk about this ‘pita party’. Of course Julia and me took the time to cook together as well. I have recently moved to a new apartment in Copenhagen and the kitchen! Oh. that. kitchen. I love it. It is big, and it has a kitchen island and even a dishwasher! So we have been taking advantage of this fact by cooking many things and making a lot of dishes. One of these things was three different kinds of topping options for your pita bread. And it is so hard to pick a favorite! Now I’m going to have myself another Pita Party, wishing all the exams are over soon.
Olive tapenade & hummus (for 1 pita)
Tapenade (for 3 or 4 pitas)
1 garlic
3 cups of mixed olives
1 roasted red pepper
salt & pepper
half a lemon, juiced
Pita with Tapenade
Small handful arugula (rucola)
1 pita bread
1 heaping tbsp of hummus
¼ pomegranate, deseeded
1 tbsp of tapenade
For the tapenade: peel the garlic and add to a food processor. Add all the other ingredients as well and blend till coarsely chopped.
Shortly toast the pita bread (in a pan, bread toaster or oven) and cut it open. Dollop the hummus on one half of the bread and spread out. Mix the arugula with the tapenade in a bowl and add to the pita bread. Top with the pomegranate seeds.
Chickpea, carrot and curry yogurt (for 1 pita)
1 pita bread
2 tbsp of yogurt
1 tsp curry powder
1 tsp lime juice
1 small carrot
½ tbsp of raisins
1 tbsp rinsed chickpeas
Small handful of spinach
Mix the yogurt with the curry powder and lime juice. Set aside. Run a vegetable peeler down the length of the carrot to shave of long ribbons (or just grate it). .Shortly toast the pita bread (in a pan, bread toaster or oven) and cut it open Fill it with the yogurt, carrot ribbons, raisins, chickpeas and spinach.
Smashed avocado & sunflower seeds (for 1 pita)
½ avocado
1 tbsp sunflower seeds
Half a lime, juiced
½ tsp chilli flakes
6 cherry tomatoes
Shortly toast the sunflower seeds in a pan on medium-high heat. Smash the avocado with a fork onto a cutting board or in a bowl. Mix in the lime juice and chilli flakes. Half the cherry tomatoes. Shortly toast the pita bread (in a pan, bread toaster or oven) and cut it open. Fill the pita bread with the smashed avocado, sunflower seeds and cherry tomatoes.
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