We’re celebrating Canadian Thanksgiving at my brother’s place on the Muskoka’s and it’s pretty chilly. Although on the way up the trees seemed to be at their height of Autumn colours, the trees along Lake Rosseau aren’t quite there yet.
I set up a couple of posts before our holidays knowing that I would be busy when I returned; I’m still trying to organize all my photos from the trip, but that is a full time job. It’s great to have the camera (iPhone) at your disposal all the time, but it does make it
too very easy to take too many photos. I have more than 300 and JT has over 150 photos (he didn’t bother taking too many because my phone takes better pictures!). I am hoping to have the Paris part of our trip next week sometime, in the meantime, I hope you enjoy this post…continuing on the tapas theme.
We had a tapas dinner party for some friends the weekend before we left and I made Spelt Fajita Shells; I made them myself instead of buying them at the store because I wanted smaller shells, so that we wouldn’t fill up on one tapa. They worked out great, and I’ll be making them again.
We had a garlic shrimp skillet to stuff these little babies with. It was quite successful as the shrimp vanished in no time!
Spelt Fajita Shells
Original recipe can be found here.
- 3/4 cup spelt berries, ground in a mill or 1 cup spelt flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 tablespoon oil
- 1/2 cup hot water
- Combine all the ingredients (I used my food processor, but don’t over process) and mix into a ball of dough. It should have a little elasticity but not too much.
- Cover and let sit in a warm place for 20 minutes.
- Divide the dough into 16-20 equal parts and let sit, covered, another 20 minutes (these will make a tortilla about 10cm or 4inches in diametre).
- Take each ball and place closer to the hinge of the tortilla press (not centre) and press down. To get it even thinner and bigger, pulse the press a few time so that the dough reaches to the edges of the press. Repeat until all of the dough balls have been pressed. Keep covered with a damp cloth so they don’t dry out.
- Preheat a skillet on medium high heat. Spray with non-stick cooking spray.
- Cook each side of the tortilla until golden (or slightly brown, like mine)
- Cook all of the tortillas, watching carefully. The instructions said to place the tortillas in a plastic bag, with wet paper towels in between them to keep them soft and moist but if you forget, you can steam the tortillas just before serving and they will become soft and moist and fresh again.
- Freeze leftovers and reheat by steaming.