Mix all ingredients together and
toast in a hot frying pan with a drop of oil. Cool down and grind in a food
processor. Sprinkle on rice, buttered toast of poached egg. Or dip your bread
in oil and then in dukka.
These recipes have been borrowed and slightly
adapted from Laurie Colwin's fantastic cookbook "More home cooking".
In most recipes for dukka, hazelnuts are used or roasted chickpeas, but I
definitely liked the cashews.
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Put the tomatoes
on an oven dish and sprinkle top and bottom with olive oil, garlic, pepper and
salt. Bake in the oven at 150 degrees for approximately 4 hours, until they
are brown on all sides. Turn them around a little every half hour.
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