This year I’m putting together some Christmas gift ideas from the kitchen, to make the giving more personal and the commercial bombardment bearable.
Tea towels were the kind of gift I used to give to my Granny in the absence of both money and ideas. However, I now think of them as an integral part of my kitchen decor, but they still have the whiff of a present without thought. Turn this useful, inexpensive and often pretty item into a considered gift with plenty of personal appeal, by using it as a wrapping for a home made delight.
Grissini make an ideal gift, they are very straightforward to make and so much tastier than any shop bought ones. You choose how fat or thin they are, but remember the thickness will affect the cooking time. I’ve added Dukkah to these to make them a little different and very tasty. Pistachio Dukkah is a mix of crushed pistachios, roasted cumin and coriander seeds, a large amount of black pepper and some salt. Spicy and aromatic with the sweetness of the pistachios. It’s available from supermarkets but it’s easy to blend yourself.
Pistachio Dukkah Grissini
- 450g strong white flour
- 7g dried yeast (1 packet)
- 1 and 1/2 teaspoons fine sea salt
- 70g dukkah (I used Pistachio Dukkah recipe at end of post)
- 280ml luke warm water
- 60ml extra virgin olive oil
- Place the flour, dried yeast, salt and dukkah
- Make a well in the centre of the dry ingredients
- Mix the water and olive oil and pour into the well
- Using your hands mix all the ingredients together and turn out onto a floured work top
- Knead for 5 – 10 minutes until the dough is smooth and elastic
- Place in an oiled bowl and leave to rise, covered, in a warm place for about one hour or until doubled in size
- Turn out again onto a floured surface, knock back and push into a rectangular shape
- Preheat the oven 220c
- Cut into thin, or thick, strips and roll to shape into the sticks
- Place on a maize sprinkled baking sheet and leave to rise again, as before
- Place in the oven and immediately turn the heat down to 200c
- Leave for about 7 minutes or until golden brown
- Cool on a rack, keep in an airtight container
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