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Tahini

Makes: ±Two Cups

 

Ingredients:

2 Cups Sesame seeds

1/3 Cup Olive oil
Method: 

The Sesame Seeds needs roasting first

  1. Heat a pan over medium-high heat.
  2. Add the sesame seeds and toast lightly – about 2 minutes, shaking the pan now and then to make sure they toast evenly. Transfer to a bowl and let cool completely.

Now you process the toasted seeds with the olive oil

  1. Put the toasted sesame seeds in a food processor and drizzle in the olive oil.
  2. Pulse for 3-5 minutes, or until it’s as smooth as you can get it.
  3. You can add more olive oil if necessary.
  4. Spoon into a container and refrigerate. It will keep for up to two weeks in the refrigerator. 

 

Tip: The sesame seeds burn rather quickly so keep a close eye on them. If you see them turning brown……remove the pan off the heat.

 

Photo: S Eman

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

One response »

  1. I’ve never done this at home, bet it saves loads of dough!

    Reply

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