Tag Archives: chestnut

Moroccan Spiced Cauliflower Soup with Chestnut Dukkah

2 Jan

Moroccan Cauliflower Soup & Chestnut Dukkah

This is another one of the recipes from my party mezze workshop. We served this spicy, warming soup in little cups with teaspoons. You don’t really need a big bowl of soup as part of a buffet/mezze but a little cup is just the right amount to get you started. I put little bowls of the dukkah on the table for people to sprinkle on top of their soup and to dip their bread into.

Spiced Cauliflower Soup & Dukkah

Dukkah (or duqqa) is an Egyptian spice mix traditionally made with ground hazelnuts. I added some ground roasted chestnuts to the blend for a seasonally festive touch but if you can’t get chestnuts don’t worry. They sell roasted chestnuts at the side of the road here at this time of year, on little stalls. They roast them in big pots, you can see the smoke rising and smell them before you see them.

Chestnut Dukkah

There are millions of different recipes for Dukkah, every family has their own but this is a pretty basic version using hazelnuts, cumin and coriander seeds, sesame seeds and black pepper.

The word “Dukkah” is derived from the Arabic word “to pound”. Not surprisingly, all the ingredients are pounded in a mortar & pestle (or processor) into something between a powder and a crumbly paste. It is served as an accompaniment to meals. You dip your bread in some good olive oil (thankfully we have just taken delivery of this season’s harvest of local olive oil which is like liquid gold) then dip it into the dukkah. The spice mix sticks to the oil, then you taste it and you will be instantly addicted.

Andalucian Olive Oil

Sprinkle it over soups, stews salads, hummus, yoghurt, anything really. It’s my new favourite thing. I’m thinking of using it in a dessert for a bit of savoury kick. You could add it into a crumble mix or maybe it would work with this fig & almond fumble. Then you would have a dukkah fig fumble. Try saying that after few sherries. It’s pronounced Doo-kah by the way.

Cauliflower Soup & Dukkah

Moroccan Spiced Cauliflower Soup with Chestnut Dukkah

Serves 4 -6 (or more if you are serving it in little cups). Vegan, Gluten-Free

  • 1 med-large cauliflower, chopped into small florets
  • 1 leek, cut in half lengthways, rinsed & sliced (or 1 onion chopped)
  • 2 cloves garlic, finely chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp turmeric
  • 1/8 tsp harissa paste or chilli flakes (optional)
  • 125 ml water
  • 1 litre veg stock
  • salt & black pepper
  • 1 or 2 Tbsp fresh lemon juice
  • a handful of chopped fresh coriander (plus extra for garnish)

Heat 2 Tbsp olive oil in a large pan over a medium heat. Cook the leek/onion with a pinch of salt for 3 or 4 minutes until softened then add the garlic and all the spices stirring to coat and cook for another minute or so.

Add the cauliflower florets and the water and stir to coat in the spices. Pour in the veg stock, the cauliflower should be covered by the stock, if not add some water and season well with salt & black pepper. Bring to the boil then lower the heat, partially cover and simmer for about 12 minutes or until the cauliflower is really tender.

Carefully puree with a stick blender or in a processor, taking care not to splatter hot soup everywhere. When completely smooth add a squeeze of lemon and the fresh coriander and blend again.  Pour the soup back into the pan to reheat, taste for seasoning, add more salt or lemon if required. You may need to add a bit more stock or water to thin it down to the required consistency.

Serve topped with some fresh coriander and the dukkah.

Chestnut/Hazelnut Dukkah Recipe

  • 100 g roasted chestnuts and/or hazelnuts, chopped
  • 6 Tbsp toasted sesame seeds
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
  • 2 Tbsp freshly ground black pepper
  • 1 tsp sea salt

If not already toasted, roast the chestnuts/hazelnuts in the oven for 5-10 minutes, watching carefully, until golden. Remove some of the skins from the hazelnuts by rubbing them, while still warm, in a clean tea towel and set aside to cool.

If not already toasted, toast the sesame seeds in a dry pan until golden and pour into medium bowl.

Toast the coriander and cumin seeds in a dry pan, shaking occasionally, until fragrant and they start to pop. Pour into a mortar and pestle and grind to a powder. Pour this into the bowl with the sesame seeds.

Put the cooled chestnuts/hazelnuts into a food processor and blend/pulse until finely ground. Stir this into the bowl with the spices and add the salt and black pepper. Mix well. Store in an airtight container in a cool, dry place.

Moroccan Cauliflower Soup & Chestnut Dukkah

Enjoy!!

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Fresh Cranberry and Chestnut Gingerbread Scones

30 Dec

These are gorgeous. I had to share them with you quickly before the festive season is over and they are kind of irrelevant.

I bought a punnet of fresh cranberries just before Christmas because I had never seen or tried fresh ones before. When I got them home I was sort of unsure about what to do with them. Cranberry sauce was too boring, I wanted something where you can taste the cranberry in its natural state and feel the texture.

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Festive Season Spanakopita with chestnut and cranberry

18 Nov

Spanakopita is a Greek spinach & feta cheese filo pie sometimes with pine nuts & raisins added. I wanted to give it a Christmas twist so it could be a stunning vegetarian Christmas dinner option. The chestnuts and dried cranberries (craisins) were calling me and made perfect seasonal replacements for the pine nuts & raisins.

The chestnuts were a gift from our friends Andrew & Rafa who invited us to dinner on Sunday evening. They have a beautiful country house just outside a small village called Guaro which is about 20 minutes from where we live. Andrew has been following my blog and wanted to try cooking one of my recipes while I was there to supervise him (He is not a confident cook!)

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This is pool area and the views are 360 degrees- stunning ..

The house has a really cosy feel to it and there was roaring fire burning in the fireplace when we arrived to take away the chill of that fresh mountain air.

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They made us feel so welcome and the place was so comfortable that I really did not want to move from the sofa to the kitchen, but I did, occasionally!!

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Andrew chose to cook my recipe for Caramelized Shallot & Goat’s Cheese Tarte Tatin which turned out really well, it’s a bit nerve-wracking watching someone else cook from your recipe, too much responsibility!!

We had some puff pastry left over so we made some Parmesan Cheese Straws as well which were a great aperitivo with  a glass of cava. They are really easy to make you just cut the puff pastry into thin strips, sprinkle with grated parmesan, hold both ends of a strip and twist one end towards you and the other end away from you. Sprinkle with a bit more parmesan  and bake for about 10 -15 minutes at 200 degrees.

We had a wonderful evening and this was where we enjoyed our breakfast on the terrace with that amazing view….

This stunning country cottage is available for holiday rentals and I would thoroughly recommend it, the attention to detail is second to none. For more information see Andrew’s blog at www.andaluciadiary.com which is an insider’s guide to Andalucia and beyond with really great information about where to stay, where to eat and what to do.

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Anyway, back to the Christmas Spanakopita. The inspiration came from the chestnuts Andrew & Rafa gave us as we were leaving.

I have been thinking about a vegetarian christmas option for a while but nothing has excited me until this. It has all of my favourite things, feta, spinach, fresh herbs and the addition of the chestnuts & cranberries makes it  really special. The good thing about this dish is that you can make a big baking dish size pie and even if there is only one vegetarian to serve it is even more delicious cold which means you can serve it for an evening buffet or as part of your  Boxing Day lunch.

Chestnut & Cranberry Spanakopita Recipe

  • 1 packet of filo pastry (defrosted in the fridge overnight)
  • 1 red onion finely chopped
  • 2 large cloves garlic finely chopped
  • 1 tbsp olive oil
  •  a bag of fresh spinach (about 350 gr)
  • a knob of butter
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 1 tbsp chopped parsley
  • 1 tbsp chopped fresh mint
  • 1/2 tsp dried mint
  • 1/2 tsp dried oregano
  • freshly grated nutmeg (about 1/2 tsp)
  • a pinch of dried chilli flakes
  • 50 gr dried cranberries
  • 75 gr peeled chestnuts chopped
  • 3 large eggs beaten
  • about 75 ml cream
  •  120 gr feta cheese crumbled
  • 120 gr grated cheese (parmesan, manchego or cheddar or a mixture)

Heat the butter and oil in a large saucepan over a medium heat, fry the onion until translucent, add the garlic, cook for 2 minutes then add the spinach. Stir and cover with a lid, leave to wilt for about 2 minutes stirring occasionally. When the spinach has wilted tip away any water then add the herbs and spices salt & pepper, stir to combine and leave to cool slightly.

Preheat the oven to 180 degrees. Mix together the beaten eggs, cream and cheeses in a large bowl. Then add the  wilted spinach (minus any liquid), cranberries and chopped chestnuts and stir well until combined.

Line a rectangular baking tin/dish about the same size as the filo pastry sheets with some baking paper. Then layer 3 or 4 sheets of filo in the baking dish, brushing each sheet with a little oil. Pour the mixture onto the pastry and spread it out evenly. Cover with the remaining sheets of filo (5 or 6) tucking it down the sides if necessary and brushing each sheet with olive oil.

Brush the top sheet with olive oil, sprinkle with a little water and bake for 40 – 50 minutes until browned.

Serve, cut into squares or wedges, with all the Christmas trimmings or just with some boiled new potatoes in minted butter. (Remember to remove the baking paper from the bottom!)

Leave the rest to cool and serve slices as part of a buffet. This is one of those vegetarian dishes that everyone is going to wish they had, so it is always good to have some left over…..

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