New Year party preparations are in full swing in our house. There will be plenty of cooking happening over the next couple of days as we say farewell to this year and welcome in 2014.
In the process of making a couple of spectacular dinners, we are happy to cut cost and go the homemade route if it means not compromising on quality or even enjoying better quality.
Tahini is one such example. While we need some for one of our recipes, I didn’t see the point of spending money on a whole jar which is imported and therefore expensive in a silly way. So, I looked up a few recipes on the internet for homemade tahini and this is my result.
easy, wholesome, pocket friendly and tastes as good as ready made
In fact, this is so good that now I wish I had made it sooner!
Any leftover can be stored for a good few months.
100 Grams white sesame seeds
1/4 Cup good quality olive or sesame oil
A pinch of salt
- Pour the sesame seeds in a frying pan.
- Place the pan on the lowest possible heat option on your burner.
- Roast them for 10 to 12 minutes.
- Keep stirring constantly so that the seeds roast evenly. The idea is to get them nicely roasted (but not brown them in the process).
- Once the sesame seeds are roasted, transfer them to a plate and let them cool down.
- Put the cooled roasted sesame seeds in a food processor or a blender and powder them.
- Once they are finely powdered, add the salt and oil.
- Blend them till you get a smooth tahini paste.
- Transfer the tahini to a screw top glass jar.
- A-Z of unusual ingredients: tahini (telegraph.co.uk)
- 5 Healthy Ways to Get Your Recommended Daily Intake of Calcium without Dairy (onegreenplanet.org)