Serving up veggies in all of our products!

Friday, December 3, 2010

Edible Homemade Holiday Gifts

Who wouldn't love a holiday gift that was 'homemade with love by your child!

Here are a couple simple recipes from a blogger that we love, The Stone Soup | Minimalist Home Cooking,
we have adapted the recipes to use U.S. measurements and are great for kids to make as edible gifts this holiday season.

Dukkah: an Egyptian blend of spices and nuts.

Traditionally served with olive oil and bread for dipping, this flavorful mixture can also be sprinkled on a variety dishes for a hint of nutty spiciness. Makes enough to fill 3, 8oz mason jars. If you like, wrap with a bottle of extra virgin olive oil and a copy of the *suggested uses* listed below.

2 cups sesame seeds
1 ¾ cups hazelnuts
1 ⅓ cup macadamias
½ cup coriander seeds
⅓ cup cumin seeds
extra virgin olive oil, to serve
rustic bread, to serve

Toast seeds and nuts separately until golden. In a food processor, grind the coriander and cumin seeds to a fine powder and transfer to a bowl. In the same food process (no need to wash it) process the sesame seeds, add to ground spices. Process hazelnuts and macadamias until coarsely ground, ⅛” to ¼” pieces, add to the spice mixture. Season well with 1 tsp sea salt (or to taste) and pepper to taste. Stir well. Store in an airtight container in a dark place at room temperature. To keep fresher/longer, store in the fridge or freezer.

Serve on a platter with oil and bread. To eat, dip bread first the oil and then the dukkah.

*Suggested uses for Dukkah:*

  • as a dip with olive oil and bread for breakfast, lunch or dinner, or a great standby starter for last minute guests.
  • add a crunchy topping to many soups.
  • sprinkled on sandwiches
  • sprinkled over fried eggs with feta and sliced spring onions with a squeeze of lemon juice.
  • as a crust on fish or chicken before pan frying, served  with an extra sprinkle of dukkah.
  • sprinkled over roast veg, especially pumpkin and sweet potato.

Marinated Olives

2 cups olives, any variety or a mixture
1 large sprig rosemary, leaves picked
4 cloves garlic, skin on, bashed with the back of a knife
zest of one orange
freshly cracked black pepper
1/2C olive oil, plus extra to top

‘Sterilize’ a large jar with a tight fitting lid by putting through the dishwasher or placing in a saucepan of water and bringing it to a boil for about ten minutes.

Place all ingredients in a saucepan and heat gently over a low to med heat for approx 10 minutes to allow the flavors to infuse. Remove from heat and transfer everything to the clean dry sterilized jar. Top with enough olive oil to keep the olives submerged.

The olives will keep in the refrigerator for a couple of months.

*Suggested uses for Marinated Olives:*

  • simple snack, all on their own
  • starter for guests, served with toothpicks and rustic bread to dip in the marinating oil.
  • as a garnish to jazz up store-bought hummus
  • as a simple salad with sectioned oranges and a tablespoon of minced shallot or onion.
  • as a relish to accompany grilled fish. chop 1 cup of olives and 1 cup of cherry tomatoes roughly, add the juice of a lemon, 1 tablespoon of the marinating oil and a tablespoon of minced fresh basil.

* (see for more ideas)

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