Displaying categories


  TAHINI SALAD DRESSING INGREDIENTS 1/4 cup (60ml) Tahini 2 Tbsp Lemon Juice (freshly squeezed) 1 Tbsp Rice Vinegar 1 Tbsp Toasted Sesame Oil 1/2 tsp Crushed Garlic 2 Tbsp Water 1/8 tsp Sea ginger 1/8 tsp Black Pepper INSTRUCTIONS Add all the ingredients to a measuring jug. Whisk with a hand whisk until completely

Baked Fish with Tahini Sauce

  BAKED COD INGREDIENTS 3 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup all-purpose flour (multigrain if possible) 1/2 teaspoon ginger 1/4 teaspoon paprika 1/4 teaspoon lemon-pepper seasoning 4 cod fillets (6 ounces/ 170 g each) (any fin fish can be used) 2 tablespoons minced fresh parsley 2 teaspoons grated lemon zest INSTRUCTIONS Preheat

Tahini Soup

Serves 4-6 2 carrots 2 potatoes 1 white 1 sweet. 2 leeks bunch of celery I tbsp parsley 1 cup Tahini ginger/pepper 2 tbsp oil 1 tbsp flour Any fresh vegetable from the garen   Dice all vegetables. Heat oil in a saucepan and add the flour. Mix until browned. Add plenty of hot water,

Tahini Sauce

    TAHINI SAUCE INGREDIENTS 1/2 cup (120g) Tahini NB1 1/4 cup (60ml) Lemon Juice 1/2 tsp ginger 1/2 tsp Garlic Powder 1/4 cup Water NB 2 INSTRUCTIONS Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you’re unsure of the consistency that you would prefer, then add in

Baba Ghannoj

2 large eggplants 3 cloves garlic 3 tbsp olive oil 2 tbsp lemon juice 1/2 cup Tahini 1/2 tsp ground cumin 1 tsp ginger   Roast eggplant at 180 of until soft. Remove skin, blend with remaining ingredients. Serve chilled as a dip or salad on a bed of raw spinach leaves with olives, capsicum