Two items - in the gift box have created a lot of interest: Bafusi Bread in a Bag and Nawdali Spiced Nuts. We have had so many requests for the recipes that we decided to put it online. Here they are:
Nadawli Spiced and Peppa' Nuts
2 egg whites
1 ¼ tsps. Cayenne pepper (adjust to your taste)
1 tsp chili powder
1 tsp cumin
2 tsps cinnamon
½ cup of sugar
1 tsp salt
2 cups of plain unsalted peanuts
1 cup of plain unsalted almonds
1 cup of plain unsalted pecans
Beat the egg whites until very frothy. Add in all the spices, sugar and salt and mix well. Stir in the nuts until well coated. Empty the contents of the bowl on to a flat cookie sheet and spread out the nuts. Put into preheated oven at 315 degrees F on the middle shelf. Bake for 12 minutes and then take out and stir the nuts well. Return to the oven for a further 10 – 14 minutes. Take out of oven and scrape the nuts out on to a clean flat cookie sheet to dry. They should crisp up at this point. Make sure they are separated well and totally cool before placing them into a container to store.
3 cups white flour
1 cup heritage Red Fife flour or any whole wheat
½ cup multigrain mix or any oatmeal
2 teaspoons salt
½ heaping teaspoon yeast
2 ¼ cups warm water
Whisk together the flours, multigrain mix, salt and yeast, evenly distributing the finer powders amongst the coarse ones. Add the warm water. Vigorously stir together the dough with the handle end of a wooden spoon, as the dough forms and until all the bottom flour is gathered up and a full dough forms.
Cover and rest the dough for 12 hours.
Knock down the dough, sprinkle with a light dusting of any flour and form into a loose ball. Transfer it to a lightly oiled loaf pan or rest it on a baking mat as it rises again and the dough doubles in size, 1 to 2 hours.
Preheat your oven to 400ºF and turn on your convection fan if you have one.
Bake the bread until deep golden brown and crusty, 40 minutes or so. Cool, slice and share.
Variation: Place an oven proof pot in the oven and preheat it for 20 minutes. Turn the risen dough into the hot pot and cover with lid. Bake as usual for golden crackle crust all around.