Super fast Appetizers that will leave your friends ooohing and aaahing!

Quick and easy appetizers! That's what all of us need in our life right? Of course right! If you guys are anything like me, you know what I mean when I say a fear and confusion greater then the great depression takes hold of me when I hear the words; JUST BRING AN APPETIZER TO SHARE TO THE PARTY!

So for everyone like me. Here are some easy and delicious appetizer ideas with dukkah that will have your friends ooohing and aaahing over your appetizer.

The classic show stopper!

This one is so easy. Basically if you can work a bread knife, and are capable in the art of opening a jar,, you are set.

Cut some fresh bread in dipable pieces. Pour some olive oil in a nice plate, get some Dukkah in a bowl, and violla! Magic!

Did you say goats cheese!

I sure did. This one is just as easy. Take some goats cheese. Get some dukkah on a plate, and roll the goats cheese in the dukkah to coat it. Make sure your goats cheese balls (I guess truffle sounds better) are not too large. Bite size is what we are after.

Now you can pack the dukkah truffles out on a nice big tray with some bread and crackers, and whatever else you can find rummaging through your cupboard just before you have to leave for the party.

Greek Yoghurt dup!! Can I get a hells ya!

Ok so for this one all you need is some thick greek yoghurt ( ooo those Greeks, best thing they gave us after democracy) some Dukkah, a bit of olive oil and some chips. Any chips will do! Tortilla chips why not!

So get the Yoghurt in a fancy bowl. Mix in some dukkah, drizzel olive oil on top, and top with dukkah!

Grab the bag of chips and get it on a plate. There you go. A dip everyone will think you planned and worked on for hours. Perfect.

Your welcome  :)

Roasted Veggies to make any blue Monday better!

1. Roasted Veggies covered in Dukkah is probably the easiest 1,2,3 dinner out there.
   Some carrots, red onions, zucchini, butternut squash or any veggies you have in the fridge really.
   Place 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Roast in the oven for about 20 minutes or until the veggies are juicy and soft. 
   Coat with Dukkah, and serve with some rye bread and cream cheese for a light dinner that satisfies the soul.
   
   
   

Meatballs in Puttanesca sauce topped of with Dukkah!

Total time, about 45 minutes  |  Serves 4 (6 meatballs each)

Fry the meatballs until browned but not cooked through.
Do not drain the fat.

For the meatballs:

1 lb ground beef

1/2 cup breadcrumbs

1 tsp Worcestershire sauce

1 tsp mustard

1 tsp chilli flakes

1/4 cup onion, chopped fine

1 egg

salt and pepper

1 tbsp olive oil for frying

Dukkah for topping

For the Puttanesca sauce:

1/2 medium onion, chopped fine

5 large garlic cloves

1 cup pitted, chopped Kalamata olives

1/2 cup red wine

1/4 cup capers

1 tsp chilli flakes

1 tbsp anchovy sauce

1 28 oz can diced tomatoes

1 tbsp sugar

1/2 cup flat leaf Italian parsley, chopped

Fry the onion, garlic and olives for a short time.

Make the meatballs by combining all the ingredients except for the oil in a dish and kneading well until the mixture starts to look fairly smooth. This should take about 3 minutes with your hand.

Wet your hands and roll the meat into 24 equal sized balls. Heat the olive oil in a deep sauté pan and fry the balls until browned on all sides. They do not have to be cooked through. They simmer in the sauce.

Once browned remove them to a pan.

Add the onions, garlic and chopped olives. Pour in the red wine and scrape the brown bits from the bottom of the pan. Let the olive mixture cook until the wine has evaporated.

Simmer the sauce and meatballs together until the sauce reduces.

Add the tomatoes, capers, chilli flakes and anchovy sauce. Bring to a boil, reduce heat and let simmer for 5 minutes. Then add the meatballs to the sauce and let cook until the sauce is reduced, about another 15 minutes. Stir often to prevent the sauce from sticking to the bottom of the pan.

Turn the heat off under the meatballs and stir in the parsley.

To serve, plate the six meatballs and the puttanesca sauce on top. Grate cheese on top and sprinkle with more pepper if desired. Top of with a generous helping of dukkah!