Carrot Cappucino

If you've conscientiously read all my entries, ("what? You haven't?") you'll know that I am now the proud and happy owner of a small sachet of Dukkah, an egyptian spice mix. I used it for the first time recently and I'm in love. It tastes exotic yet familiar (probably due to the hazelnuts), you have a little taste and your palate is instantly alert with the canny combination of flavours and asks for more. Do I make myself clear? It's a bit like those aromatherapy shower gels which instantly give you a kick when you're half-asleep in the shower.

Carrot Cappucinos (serves 2)

• 500g carrots, peeled and chopped
• one tablespoon olive oil
  
• 1 small onion, finely chopped
• a sprinkle of turmeric
• water
• on stock-cube
• salt and pepper
• a little single cream, whipped
• 2 teaspoons of Dukkah spice mix

Heat the olive oil in a large pan. Carefully fry the onion until soft. Add the carrots and turmeric and fry for another minute. Add the stock cube and enough water to cover the carrots. Bring to a boil, reduce the heat and simmer until the carrots are soft. Blend until very smooth. Ladle into bowls and put a little whipped cream on top. Sprinkle with the Dukkah (= cappucino effect).

This would be great as an amuse-bouche served in tiny espresso cups if you wan't to impress your guests.