Dukkah
Who doesn't like dukkah? Simple to make and yummy with just about anything. The picture is of Hazelnut Dukkah, but it's easy and equally as yummy to leave out the nuts and have it nut free.
What you need...
2 tbls sesame or flaxseed (I used flax)
1 tbls whole coriander seeds
1 tbls whole cumin seeds
1 tsp whole fennel seeds
2 tsp whole black peppercorns
1 tsp gnd cinnamon (optional, but I like the sweetness of it)
100 gms roasted hazelnuts or almonds (optional)
What to do...
If you need to roast the nuts, place them in a hot oven, 180 deg Celsius for about 10 minutes, and let to cool.
Dry roast all ingredients, except the cinnamon and nuts, in a fry pan until smelling lovely, usually around 3-5 minutes. Let them cool.
Once cool, place everything in a food processor and pulse 3-4 times until you achieve the desired consistency.
Place in an air tight container, it keeps for a few months.
I like to use it on roast pumpkin and sweet potato, or sprinkled over poached eggs. Also delicious in dips..
What you need...
2 tbls sesame or flaxseed (I used flax)
1 tbls whole coriander seeds
1 tbls whole cumin seeds
1 tsp whole fennel seeds
2 tsp whole black peppercorns
1 tsp gnd cinnamon (optional, but I like the sweetness of it)
100 gms roasted hazelnuts or almonds (optional)
What to do...
If you need to roast the nuts, place them in a hot oven, 180 deg Celsius for about 10 minutes, and let to cool.
Dry roast all ingredients, except the cinnamon and nuts, in a fry pan until smelling lovely, usually around 3-5 minutes. Let them cool.
Once cool, place everything in a food processor and pulse 3-4 times until you achieve the desired consistency.
Place in an air tight container, it keeps for a few months.
I like to use it on roast pumpkin and sweet potato, or sprinkled over poached eggs. Also delicious in dips..