November 15, 2020 / Lyn Jones / 0 Comments
Sprinkle onto garden salads, dips or to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. Home made Dukkah is a celebration of aromatics that is just glorious. You’ll never buy dukkah again once you’ve made your own.
Makes 1 jar
INGREDIENTS
150 g macadamia nuts – lightly roasted
100 g almonds, roasted
50 g sesame seeds – lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) – crushed
1 teaspoon cumin – ground
1 teaspoon black pepper – ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
METHOD
- Chop the macadamia nuts and almonds until ground – you can leave a few chunky bits in there for a little texture.
- Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
- Mix the dukkah ingredients well and taste – adjust if necessary to your palate.
- Store in a glass jar in the fridge.
- Serve and enjoy – keeps well in an air tight glass jar in the fridge – ready to serve.
NOTES:
Sprinkle over favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Sprinkle over organic scrambled eggs.
Feel free to add other spice, nuts & seeds to your own tastes – Chilli flakes, ground coriander, ground cardamom, lemon zest, smoked paprika and fennel seeds all work really well.
May 4, 2020 / Lyn Jones / 0 Comments
SERVES: 10-12
Dough:
250ml warm milk
3 eggs
1 cup caster sugar
125g unsalted butter, melted (ensure butter is warm, not hot)
60ml sour cream
Finely grated zest of ½ lemon
5 cup plain flour, plus extra to knead
1 Tab dry instant yeast
2 tbsp mixed spice
Pinch of sea salt
Filling:
60g unsalted butter, diced and softened
¼ cup brown sugar
170g Gourmet Selection Mixed Fruit
120g Macadamia Nuts, roughly chopped
1 tsp vanilla extract
Glaze:
¾ cup icing sugar, sifted
Juice of ½ lemon
For the dough;
1. Whisk together the milk, eggs, sugar, butter, sour cream and lemon zest. Stir in the flour, yeast and mixed spice, mixing well. Turn out onto a lightly floured surface and knead for 4-5 minutes or until soft and smooth. Return to a clean bowl and cover with a clean, damp tea towel and place in a warm spot for 2 hours to rise.
2. For the filling; beat together the butter and sugar until creamy. Stir in remaining ingredients.
3. Preheat oven to 170ºC (150ºC fan-forced). Line a large oven tray with baking paper.
4. Once dough has risen, turn out onto a lightly floured surface. Roll dough into a rectangle shape roughly 30cm wide and 70cm long. Spread filling over the dough, leaving a 2cm border around the edges. From the long edge, roll the rectangle tightly into a log. Press short edges to seal.
5. Use a sharp knife to cut the log down the centre lengthways. Gently twist together the two lengths. Shape into a wreath and carefully transfer to baking tray.
6. Bake for 30-35 mins or until lightly golden and cooked through.
7. For the glaze, combine icing sugar & lemon juice in a bowl with 2 Tab water. Stir until sugar has dissolved, then drizzle over the warm bread to serve. Serve cut into wedges with a spread of butter.