A Quick Snack

What situation inspires you the most in the kitchen?  It is when you have rested well and planned a menu in advance? Is it when you scurry home with a shopping bag full of exciting goodies? Is it when cooking for guests makes you drool in anticipation of what you are going to indulge them with? Think about it. In the meanwhile, let me tell you what gives me a kick.

It has happened hundreds of times. As soon as I enter home, puff, my husband appears on the corridor. He isn’t, or hasn’t been, starving.  It is a fact because I’ve prepared him a meal to enjoy while I was out. Yet, his first words are “I’m hungry.” They are spoken softly and come with a moist puppy look. All I’m thinking is “let me sit down for a moment!”  My feet are killing me.

I protest for a few minutes, take another look at the endearing orphan face he has become an expert in putting up and say “ok, I’ll fix something”. I take a shower to dust off the mental reluctance, dress clean, go to the kitchen and see that the light is about the most adventurous item in the fridge.  What in the Earth I’m going to cook with nothing?! Then it hits me: this is my favourite situation in the kitchen!

The feet maybe tired, but my brain is ticking. Ideas are shooting one after another. The breathing stabilizes and the heart opens up. A shade of red appears on the cheeks. Suddenly an eggplant, 3 tomatoes, a drop of olive oil, a sprinkle of yoghurt and a pack of flour are full of possibilities. Should I grill the eggplant? Should I braise it in tomato sauce? Should I make raita or salad? What about chapatis or puris? Within a nanosecond I’ve sieved through tens of options, weighted factors and made a choice.

A quick pie it is. It is time to improvise.

I’ve never understood the fuss about making pies. I stopped reading recipes when the alchemy involved caused me nightmares. The pie-neers must be the most uptight punch of bakers.  Relax! Pie is just a crust with a topping of your choice.

I like it rough. Grains are something to be chewed and crunched. You must taste the rain, the sun and the wind they’ve been exposed to when growing up. Their structure must remind of the soil and the sand; the intensity of the ground they have reached out from. Unrefined flour has these attributes. It is flavoursome and rooting. White flour sets you out of orbit. It has been robbed off anything but the element of air.

The recipe I’m sharing is flexible for any kind of modification. It is a no-sweat snack with whatever grains, oils, herbs or vegetables you have available. You can add yellow cheese or feta to it, if you want it richer.

Happy improvising!

THE CRUST

3 dl wholegrain spelt
2 dl rolled oats
2 ts linseeds (or sesame)
A pinch of baking powder
A good sprinkle of olive oil (1/2 dl maybe?)
1 ts salt
About 1 dl cold water

Mix grains, baking powder,seeds and salt
Rub in olive oil
Add enough water to make a firm ball out of the dough
Take two baking sheets
Place the dough between them (may need to sprinkle some flour)
Roll out as thin as you can

TOPPING

Eggplant, sliced thin
3 tomatoes, slices thin
Black pepper
Hing
Cayenne
Salt
Herbs (I used oregano, rosemary and thyme)

Use your creativity to top the crust. Eggplants are best when nicely roasted and crispy, so try to place them on a single layer. You don’t want them to be wet and mushy. Sprinkle liberally with the spices and herbs. Bake in 225 C for about 20 minutes or until it looks wonderful. After taking out of the oven, give it a whip of olive oil and a sprinkle of plain yoghurt. It’s perfect!