Can’t Cook – Grand Final Is On!

Falafel Rolls with Blue Cheese & Roasted Macadamia Dip

So, this is it! Grand Final Day! Footy season is over.

Congratulations to Sydney Swans who beat Hawthorn in a nailbiter…awesome! (I hate Hawthorn almost as much as I hate Carlton!)

We may not be big into religion in Australia, but Aussie Rules (the footy) is your religion if you come from Melbourne and Grand Final Day is Easter Sunday and Christmas all rolled into one. Me, I’m no exception…I loves me ma footy!!!

I had to pick up my daughter from a nearby suburb today but she had to wait until half time as the Grand Final was on! My team didn’t make it this year (actually beaten last week by the team who won today and I was supporting them…go figure!), but that doesn’t mean you don’t watch the grand final!

Driving to pick her up, there was not a car on the road, except for mine, and only about 2 people walking their dogs along the waterfront in Williamstown…great view of the city skyline across the bay…I love living here, and by here I don’t just mean the suburb but the city…Melbourne is wonderful, even if the weather is crap most of the time. Such is the dedication of Melbournians to their football, that not a soul was out on the street today but rather indoors at home or at a pub or at the MCG watching the game. Even my parents, little old Greek people stayed home to watch the grand final!

So, the ritual is potato chips, dips and alcohol throughout the game and the scalding hot meat pie with sauce at half time. As I had to pick up my daughter at half time we had to move the pie eating to an earlier time in the game…they were hot…I love a good meat pie with sauce! (see earlier post about my pie nights).

I blame the Grand Final for not making dinner so by 8:30pm we were really hungry as we ate the pies earlier than we would normally have. Luckily being so obsessed with food and my pantry, things are always fully stocked. Being on holidays also meant that I’ve had time to prepare lots of little bits and pieces, handy for occasions such as this.

One look in the fridge and there was that blue cheese and roasted macadamia dip I found online and made yesterday staring back at me. A further look in the fridge and out came the falafels and pickles and salad…fresh bread rolls in the pantry? of course!…there was dinner!

I am usually a very neat and tidy eater but I just tear into these and it ends up looking like a dog’s breakfast but that most certainly doesn’t detract from the taste…delish!

 

 

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Falafel Wraps

Falafel Feeding Frenzy

I am sometimes really surprised by my family. When I think they will absolutely love what I plan on making for dinner I am met with objections and groans. At other times when I’m convinced that they are going to turn their noses up, they do the opposite and devour and demand more.

This is what happened when I first made falafels and wrapped them in pita bread with lettuce, tomato and tahini. I thought to myself “there’s no way they are going to eat these!”

I was pleasantly surprised when they scoffed all of them, wrapping and filling one pita bread after another. They were a hit and have become a regular for lunch or dinner ever since.

I would love to say that I make the falafels from scratch myself but that would be a lie. I have read many recipes on line and the feedback has always been so negative that I have been really put off. I also own quite a few Middle Eastern/Lebanese cookbooks and falafels are never mentioned as they are considered fast food, so I buy a pre mixed bag and add water and let stand for twenty minutes and then shallow fry them.

Is this cheating? I think that some things are not always worth the hassle especially when the quality of the pre mixed bag is as authentic as I’m going to get. I buy this from a local Middle Eastern store and the ingredients do not contain any added preservatives or additives and they always turn out beautifully. However, I will post the recipe for the creamy tahini dressing as it is simple to make and just delicious.

Creamy Tahini Dressing

1 clove of garlic, crushed with 1/4 teaspoon salt

125ml (41/2 fl oz) tahini, well stirred

80ml (3 fl oz) lemon juice

cold water

Stir the Tahini into the garlic paste, then gradually mix in the lemon juice and enough cold water to thin the sauce to the consistency of pouring cream.

Use the tahini sauce with falafel wraps or other Middle Eastern dishes. It’s just wonderful!

To store, pour into a sealable jar and store in the fridge. It will keep for up to 7 days.