Egyptian Dukkah

Ingredients

  • 3 cups toasted sesame seeds
  • 2 1/2 cups toasted crushed almonds
  • 1 cup toasted crushed Brazilian nuts
  • 1 1/2 cups toasted crushed cashews
  • 2 teaspoons crushed coriander seeds
  • 1 tablespoon ground paprika
  • 1 1/2 tablespoon crushed cumin seeds
  • 1 tablespoon of ground cardamom
  • 2 tablespoon salt

Method

  • Combine all ingredients and mix well.
  • Serve Dukkah with some extra virgin olive oil and crusty bread.

dukkah_oil

Kale with Garlic Sauce

20160129_153926Ingredients

  • 1/2 bunch of Kale
  • 1 Tbsp sesame oil
  • 1/4 cup water
  • 1 Tsp grated ginger
  • 2 cloves of garlic
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp chilli (optional)

Method

  • Rinse and dry Kale, remove stems and thinly slice. Set aside.
  • In a medium sized bowl combine the water, ginger, garlic, soy sauce, oyster sauce, brown sugar and chilli. Set aside.
  • Heat the oil in a large pan over medium-high heat. Fry the kale for about 3 minutes. Keep stirring until leaves are wilted. Remove from the heat and transfer to a serving dish.
  • Pour the sauce into the pan and set over a medium heat. Stirring constantly for about 3 minutes, until the sauce has thickened.
  • Pour over the kale and toss lightly to coat.

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Christmas Cookies

IMG_20151219_201218IMG_20151219_201131Cookie Ingredients

  • 140g Icing Sugar
  • 1tsp Vanilla Extract
  • 250g Butter
  • 1 Egg Yolk
  • 375g Flour

Icing Ingredients

  • 235g Icing Sugar
  • 1 Egg White
  • 3 Tsp Cold Water

Method

  • Mix together the butter, icing sugar, vanilla and the egg yolk, setting the egg white aside for the icing.
  • Cream together the mixture and add in the flour a little bit at a time until it forms a dough.
  • Wrap the dough in cling film and put it in the fridge for 30 minutes.
  • Preheat the oven to 190oC.
  • Spread flour on the worktop and roll out the dough with a rolling pin.
  • Using your christmas cookie cutters, cut out shapes and put them on a lined baking tray.
  • Bake for about 10-12 minutes until they are lightly golden brown.
  • Carefully slide them off the tray and onto a cooling rack.
  •  While your cookies are cooling down, mix the icing sugar with the egg white, and add a teaspoon at a time of cold water.
  • Spoon the mixture into a piping bag with a thin nozzle, and pipe onto the cooled cookies.