Dukka truffles


This is not a sweet but a savory appetizer or a veggie side dish. Green and fresh inside, nutty and spicy around.


I already made something similar (see here).


Take boiled edamame (fresh soy beans) and paste them very roughly.


Add avocado.


Sprinkle juice of yuzu citrus.


Mix well and form balls.


Roll them in dukka, the Middle-East spice mix.


Nuts, herbs and spices, that’s dukka


I had never heard about this product. Originally from Egypt, dukka (duqqa) is a kind of spice mix used in Middle-Eastern cuisines. The quickest way to taste it was to make mine. That’s without warranty of having the authentic flavor but that doesn’t matter as long as it’s good. Some day I’ll go there to taste the original.


Spices : black pepper, coriander seeds, raw sea salt, dry mint.
“Nuts” : sesame seeds, walnut, cashew nut.
I roasted them in 2 batches. I’ve added cumin powder and paprika powder. And in a mortar, ground finely the spices and more coarsely the nuts.


Boiled chick peas were waiting to become hummus. I’ve added garlic, a little yuzu juice, olive oil on top.


I eat it as a dip for veggie sticks (red bell pepper and cucumbers).


All about mustard, raifort, horseradish, wasabi…

Let’s start with mustard…
Making your mustard is not necessarily economic, but it’s fun and you can customize it. La moutarde au raifort (horseradish mustard) is a fancy Alsacian variation, probably of recent invention for the bobo market. I love bobo food…

I can’t find the black mustard seeds, nor the fresh horseradish.

So this is my moutarde au raifort (horseradish mustard). Yum…. ouuuuchhhh. Refreshing !

le raifort :

The horseradish condiment is something people, well civilized ones, always keep in the fridge in Lorraine. It’s nice to propose this condiment with pot-au-feu or cold meat or smoked fish, or whatever.
But they usually buy it. I can’t get it in Osaka. Or that would cost the moon.

We have karai daikon. Mini daikon with super strength.

Clearing vocabulary confusions.
I. In French this root is sometimes called raifort. And horseradish is called raifort. And no, that’s not the same but close enough.

raifort/horseradish from wikipedia

II. In Japanese, horseradish is called wasabi, but real wasabi is not horseradish and maybe your wasabi is not real wasabi.
Well, there exist hon-wasabi (本わさび, real-wasabi)is Japanese wasabi, an aquatic plant, it is naturally green :

fresh daikon root

And seiyou-wasabi (西洋わさび, Western-wasabi) is horseradish, it’s white, unless they add coloring :

(Letters moved by themselves at reformating… grrr)
The composition of this powder is “horseradish, food coloring, vitamin C”.
The reason is producing wasabi is more costly than producing horseradish, so cheaper products are imitation…
In powder that’s always horseradish. In tube, in Japan, it’s often real wasabi, but in other countries it’s horseradish most of the time. Check the labels.

Conclusion : I have powdered horseradish. Yeah !

So this is my “raifort”, made with a little real horseradish powder, my “mustard” and grated strong daikon.

Pasting the shiso

That’s simply the Asian cousin of the Italian basil pesto. The recipe is the same, but the taste is totally different. I had bought a huge pack of shiso leaves that I couldn’t use in time, so that was the tasty solution to prolongate their live.

I’ve used it to garnish a few dishes this week.

You’ll see these noodles soon.

I’ve kept the olive oil and sea salt.

A layer of oil on top to keep it a few days in the fridge. It looks muddy, but under the green freshness is intact.

It did not last long. You never made enough shiso pesto.

Brinjal chutney

Indian delight…

Brinjal are aubergines. It seems they have many sorts pf eggplants in Indian, many white and green ones too. The purple ones have a toxic substance that will kill you someday… I will die someday, anyway. So I eat that purple skin.

I freely adapted the recipe of the blog Kitchenmantra.
I used the eggplant, red chili, garlic, ginger, tomato, clove, bay leaf, black sugar, salt, and a little shikwasa lime (skin and juice).
And I’ve kept big chunks.

My tempering : rice, mustard, cumin, ajowan.

Served with a wedge of apple. That’s a great sauce/condiment for rice and pumpkin :