Category Archives: Tahini Paste

Christmas Recipes…Tahini Paste and Hummus recipes.

christmas-1695531_1920

It’s getting closer it will soon be Christmas and it looks like the Uk may have a white Christmas they have had a bit of snow and in some areas a good few inches…Snow looks so lovely when it is fresh and untrodden..Don’t you think???

My Recipe today is for hummus. and homemade Tahini paste… I had always bought my hummus it has only been since I have lived here and not being able to buy hummus that I investigated how to make it…The other factor was the extortionate cost of Tahini paste. To say I was amazed at how easy and quick it is to make is an understatement…this picture has the date and was my very first batch…I think I  need to update my photo next time I make it…

Tahini Paste

How to make your very own Tahini paste/butter..it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties….

Let’s Cook! 

Into the kitchen, a quick toasting of the Sesame Seeds( 1 cup), then into the mini blender, 2/3 tbsp Olive oil, add the oil gradually and a few quick whizzes, scrape down the sides, another splash of Olive oil and another scrape, a  bit more oil and a quick whizz until you get your desired consistency and viola your  Tahini Paste is made.

How easy is that?

Next step…Hummus

Hummus

Combine 3tbsp Tahini Paste with 2tbsp fresh Lemon Juice and blitz in food processor.

Add 2tbsp Olive Oil,1 clove Garlic, half tsp ground Cumin and a half to one tsp salt and blitz.

Add half of drained, rinsed can of chickpeas and again blitz 1-2 mins. Add the other half of Chick Peas and blitz again 1-2 mins.

Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

That’s it for today…I am going to take a break now as it has gone midnight here and I am still typing away…

Until tomorrow…Nite Nite xx

 

Egyptian Lamb Flatbreads

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Egyptian lamb flat breads (2)

Ingredients:

Flat Bread:

flat-bread-easy-recipe

Flatbreads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always use Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with.

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

flat-bread-uncooked-esy-recipe

 

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions..retain some for garnish. Mix together thoroughly.

Layout flatbreads and cover half with filling, then fold over and press together. You get half-moon shape.

Get 2 large baking trays rub one with Olive oil Lay flatbreads on an oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on the size of flatbreads cut in two …I left mine whole as I served individually( see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Houmous… Just as a little note it was my young grandson(11) who arranged these on the plate for me…didn’t he do well?

Ehyptian-lamb-flatbreads

.Recipe  for hummus can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.

https://blondieaka.wordpress.com/2015/06/18/if-you-think-sunshine-brings-you-happiness-then-you-havent-danced-in-the-rain/

The yoghurt dip was made with some chopped mint, good squeeze lemon juice and a pinch of salt.

Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.

Voila ………… Eat and enjoy!

I won’t be impressed with technology until I can download FOOD!

So love that title! This old grey matter is still puzzling how it could be done but at least it has given me something to think about…like I need another thought in this brain of mine….I’m sure if anyone travelled through my mind they would  come out staggering,their face a picture worth taking for posterity….. it would probably go viral…such are the workings of my mind…ha ha

Come on! Come on! I can just hear you ….she is rambling again!  Is it not RECIPE time??????

Oh Yes!

Treacle Tart:

An old favorite….ok..ok recipe…SAM_7123

Ingredients:

For pastry:

225 gm Plain Flour.

115 gm butter.

55 gm Sugar.

1 egg yolk.

Chilled water to mix.

For Filling:

450 gm  Golden Syrup.

85 gm Breadcrumbs.

Pinch ground ginger( optional)

Zest of 1 lemon plus 2 tbsp juice.

Method:

Sift flour into bowl and rub in butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until mixture comes together to form ball. Wrap in cling film and chill 20/30 mins in fridge.

Gently roll out pastry and line 9 inch tin or dish, lightly prick bottom of pastry with a fork , line with baking parchment and cooking beans . Put in pre heated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes.Remove from oven and set aside.

Make filling by gently warming syrup in saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into baked case .NB. Mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.

Put into oven at 190 degrees and bake for further 25 minutes.

Serve with cream or hot custard.

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some left overs ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased at how they came out..very quick and easy to make and use the left over lamb. Hence my Egyptian Lamb flat breads.

Egyptian Lamb Flat Breads:  SAM_7141

Ingredients:

Flat Bread:

1/4 cup milk.

1/2 cup water.

2 cups flour.

1 tbsp Baking Powder.

2 tbsp oil

1/2 tsp salt.

Filling Mix:

300 gm leftover cooked lamb…can use beef, pork or chicken.

1 lemon finely zested.

juice half lemon.

2 tsp black pepper.

1 tsp oregano or marjoram.

1 tsp dried thyme

I tsp Paprika.

1 tbsp cumin seeds, toasted.

2 eggs beaten.

1 tsp sea salt….I always use Himalayan salt.

4 Spring onions finely sliced.

Method:

Make flat breads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with heel of hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with .

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.SAM_7137 SAM_7138

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of lemon juice into mix. Add all your spices, the eggs, salt and pepper and most of spring onions..retain some for garnish. Mix together thoroughly.

Lay out flat breads and cover half with filling, then fold over and press together. You get half-moon shape.

Get 2 large baking trays rub one with Olive oil Lay flat breads on oiled tray, lightly rub other tray and pop this on top of flat breads. Put trays into pre heated hot oven  and cook 6-8 minutes. This way flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on size of flat breads cut in two …I left mine whole as I served individually( see picture) and not on large serving plate but for party or just because you want to…..  serve on one dish with Houmous….Recipe can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.

Yoghurt dip made with some chopped mint, good squeeze lemon juice and a pinch of salt.

Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.

Voila   ………… Eat and enjoy!