Tag: tahini

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce by Gordon Ramsay

Sumac Roasted Delicata Squash Rings with Tahini Parsley Sauce



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

There are loads of ways to turn delicata squash into a delicious treat. In my opinion, roasting makes the squash taste sweeter without adding extra sugar and brings about an amazing depth of flavour. You can also stirfry or steam them. No need to peel the delicata as the skin is thin and edible.
Tahini works in perfect harmony with roasted squash. Adjust the amount of water in the dressing depending on the consistency of the brand you use. The sauce should be thick yet runny, like honey or pouring consistency of mayonnaise.

Tahini Parsley Sauce
  • 2 Garlic cloves, smashed
  • 40 g Flat-leaf parsley leaves with tender stems
  • 125 g Tahini
  • 45 ml Fresh lemon juice
  • 100 ml Water
  • Salt
  • 1 Delicata squash, sliced into 1/2-inch thick rounds and seeds removed
  • 1 tbsp Olive oil
  • 1 tbsp Sumac
  • Salt and black pepper to taste
  • 2 tbsp Pomegranate seeds
  • 2 tbsp Chopped parsley leaves
  1. Pulse garlic, parsley, tahini, lemon juice, and water in a blender, adding more water if needed, until smooth. Season with salt. Sauce can be made 1 day ahead. Cover and stored in the fridge for up to 1 week.
  2. Preheat oven to 200C/400F and line a baking sheet with parchment paper.
  3. In a large bowl, toss squash rings with the olive oil, sumac, salt, and pepper until the squash rings are thoroughly coated. Arrange them evenly on the baking sheet in a single layer.
  4. Bake for 25 minutes, until tender and slightly caramelized on the edges. Remove from oven and let cool slightly.
  5. Tranfer the squash rings on a serving platter. Drizzle some tahini dressing over and scatter with pomegranate seeds and chopped parsley. Enjoy!

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Haricots Verts and Freekeh with Tahini Dressing by Gordon Ramsay

Haricots Verts and Freekeh with Tahini Dressing



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A high-fiber whole grain, freekeh (Grünkern) is spelt that’s harvested while still soft, young and green, then sun-dried and smoked. It is very rich in nutrients and perfect as a side dish like rice, for salads, cold or warm, and the freekeh flour makes fantastic bread.
Freekeh is sold as “whole” and as “cracked.” The cracked freekeh cook faster because it’s been broken into smaller pieces. I usually buy whole green wheat directly from the farm. Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

Tahini Dressing
  • 150 g Whole green wheat freekeh
  • Salt
  • 400-500 g Haricots verts, trimmed
  • 10 Walnut halves, toasted and coarsely-chopped
  • 20 g Fresh herbs
  • Red currants, optional
  • 1 Large garlic clove, minced
  • 2 tbsp Lemon juice
  • 2 tbsp Olive oil
  • 2 tbsp Tahini
  • 1 tsp Maple syrup
  • 1 tbsp Water
  • Sea salt
  1. Cook green wheat freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for whole. Drain and rinse under cold water. Set aside.
  2. Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
  3. In a medium skillet over medium heat, heat walnut halves until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and coarsely chop.
  4. Whisk garlic, lemon juice, olive oil, tahini, maple syrup, and water in a bowl. Season with salt. Add freekeh and haricots verts and toss gently to coat. Season with salt.
  5. Divide the green wheat and haricots verts into two serving plates. Top with fresh herbs, red currants if using and sprinkle chopped walnuts over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Dairy Free Gluten Free Peanut Butter Tahini Fudge by Gordon Ramsay

Dairy Free Gluten Free Peanut Butter Tahini Fudge



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Desserts made with peanut butter, tahini (aka sesame seed butter) are right up my alley, esp. when they are healthful and good for you like this fudge recipe which is refined sugar free, dairy free and naturally gluten free. It’s smooth, amazingly delicious and simple to make. Coconut syrup was used to sweeten the fudge, but maple syrup would do the trick too. You can substitute cashew or almond butter for peanut butter.

  • 250 g Organic creamy peanut butter
  • 150 g Natural tahini / sesame butter
  • 80 g Coconut oil (or cocoa butter)
  • 40 g Coconut syrup
  • 1 tsp Vanilla paste
  • Pyramid-shaped or regular sea salt flakes (for decorating)
  1. Prepare a mini-muffin pan with a 24 cup capacity. Line with praline paper liners. Set aside. You can also use 12 standard-size silicone muffin cups or a mix of two.
  2. In a medium saucepan over low heat, add the peanut butter, natural tahini, coconut oil and coconut syrup.
  3. Mix with a rubber spatula until smooth. Remove from heat and stir in vanilla paste.
  4. Spoon into the prepared muffin liners and chill for a few hours or until firm. Sprinkle lightly with sea salt flakes and enjoy! The fudge can be stored in an airtight container for up to 1 week.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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