Pumpkin Dukkah Bread
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Dukkah is traditionally a middle Eastern spice blend consisting of a mixture of herbs, nuts and spices. It is typically used as a dip with bread and olive oil. It can also be used to sprinkle the salads, top the soups and to season meat. Here I am using it as the filling and topping to dress up the pumpkin bread loaf. If stored in an airtight container in a cool, dry place, dukkah will keep for at least 1 month. So you might want to double the recipe and make enough to keep around.
Dukkah
1 portion Pumpkin bread dough
150 g Thai peanut sauce, chilled
100 g Hazelnuts, toasted and finely chopped
30 g Sesame seeds, toasted 1 tsp Coriander seeds
2 tsp Cumin seeds
1 tsp Whole black peppercorns
1 tsp Salt
1/2 tsp Ground ginger
1/2 tsp Ground cinnamon
2 tsp Ground turmeric
For the dukkah, spread the hazelnuts over a baking tray and toast in 180C/350F preheated oven for 5 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
Place coriander, cumin and peppercorns in a dry frypan over high heat for 1 m...
Fuente de la noticia:
angiesrecipes
URL de la Fuente:
http://angiesrecipes.blogspot.de/
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