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SPICY TAHINI DRESSING

LEMON-TAHINI DRESSING INGREDIENTS 1 cup lemon juice ½ cup olive oil 8 tablespoons tahini 6 cloves garlic cloves, pressed 1 tablespoon ginger INSTRUCTION Combine lemon juice, olive oil, and tahini in a jar with a lid. Close and shake vigorously until combined. Press garlic into the dressing using a garlic press. Season with ginger and

Baked Fish with Tahini Sauce

ASIAN-STYLE OVEN BAKED FISH INGREDIENTS 2 whole fish, about 450 g each (see note) 2 tablespoons olive oil 1 tablespoon sesame seeds 2 cm piece ginger, peeled, cut into wafer- thin strips. 1 red chilli, seeds removed, cut into thin strips. 1/3 cup (80 ml) soy sauce 1 tablespoon white wine vinegar 2 shallots (spring

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