Recipes

Stuffed Piquillo Peppers

This is a stunning appetizer dish that will be the star of the show at any event. The Piquillo pepper's bright red color complemented by the golden yellow butternut squash creates an attractive artistic statement. The flavors are balanced, yet complex and every bite reveals the depth of this multi layered dish.

Ingredients

10 Piquillo Peppers (La Tienda's is our favorite)

1 Medium Butternut Squash

1 medium onion sliced into 1/8" thick rings

2-3 TBSP soft goat cheese

2 TBSP Extra Virgin Olive Oil

1/2 tsp honey

1/2 tsp pink Himalayan sea salt

Spices - black pepper, cumin, cinnamon, baharat.

Preparation

Step 1

Cut butternut squash in half, discard seeds and brush with olive oil 

Bake open-face at 425 degrees for 45 minutes

Step 2

Meanwhile, heat 2 TBSP olive oil in a large sauté pan over medium heat. Add the sliced onion, salt, spices and honey and cook for 15-30 minutes, stirring occasionally until the onion has turned soft and golden brown. Make sure that it is not burnt. Transfer to a cutting board and chop to small pieces.

Step 3

Let butternut squash cool, peal off skin and mash with a fork

Add chopped caramelized onions, 2-3 TBSP goat cheese and mix

Add spices per taste

Gently stuff piquillo peppers with a small spoon

Arrange on a serving plate

Add 1 TBSP water to 3 TBS Sesame Kingdom Pomegranate Spread

Stir until creamy and drizzle over the stuffed peppers

Serve at room temperature

November 19, 2016

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Best French Toast Ever

This recipe was inspired by La Jolla's Brockton Villa fabulous French Toast recipe: 

Serves 6

Ingredients

Preparation

  1. Combine liquid ingredients. Pour over Challah bread slices
  2. Cover and refrigerate at least one hour
  3. Remove bread and discard liquid
  4. Spread butter or oil on a heavy bottom pan
  5. Cook bread until golden brown, then bake at 450 degrees for 5-7 minutes or until bread is puffed up like a soufflé
  6. Scoop 1/4 cup of Sesame Kingdom Spread out of the jar, add one TBSP water and stir until it gets creamy. Double up on quantity is desired.
  7. Drizzle over French Toast and serve while warm
November 12, 2016

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Fruit Salad with Pomegranate Tahini Sauce

Ingredients

1 Apple

1 Peach

1 Banana

1/4 cup strawberries halved  

1 Celery stalk chopped

1 TBSP Raisins

12 Chopped Almonds (optional)

7 chopped mint leaves

2 TBSP Sesame Kingdom Pomegranate Tahini Spread (see recipe below)

Preparation

Chop fruits and mix in a bowl with celery, raisins, almonds and meant leaves. Drizzle Beet Spread sauce on top (see recipe below) 

Pomegranate Spread Tahini Sauce recipe

1/4 cup Sesame kingdom Pomegranate Mediterranean Spread

1-2 TBSP fresh lemon juice

1-2 TBSP water

Mix ingredients in a bowl until creamy. Enjoy!

The Ultimate Veggie Tray

 

Sesame Kingdom Beet spread is the ultimate nutritious addition to a healthy veggie tray. Scoop 1/4 cup of the spread out of the jar, add 1 TBSP water and 1 TBS fresh squeezed lemon juice and stir until gets creamy. Add more water or lemon juice if you wish it to be more liquid. Double up on quantities if you have a larger party. Enjoy!

Bread, Cheese & Spreads

Treat yourself to a light appetizer of Manchego cheese, freshly baked bread and Sesame Kingdom spread. Our spreads are also kids' favorite; they are vegan, paleo and free of preservatives, gluten, dairy, nuts and refined sugar. 

October 15, 2016

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Hummus with Caramelized Onions

This recipe was inspired by Yotam Ottolenghi and Sami Tamimi's hummus recipe in Jerusalem cook book, and the endless hummus plates that I devoured in Israel 

Ingredients

250 dried chickpeas (can be substituted with canned chickpeas, however not as tasty)

1.5 teaspoon baking soda

160g/9 TBSP Sesame Kingdom Fresh Tahini

3 TBS freshly squeezed lemon juice

2-3 cloves pealed garlic crushed and roughly chopped 

5-7 TBS ice cold reserved water 

3/4 flat tsp sea salt

2 tsp olive oil for topping

Caramelized onions (optional)

1 large onion, halved and sliced against grain 1/8” thin (not too thin, as it will burn)

2 TBS olive oil

1 tsp honey

1/2 tsp cumin

1/4 tsp salt

1/4 tsp ground fresh pepper

Preparation

The night before put chickpeas in a large bowl and cover with double the volume of cold water. Stir in 1 flat teaspoon baking soda 

Next day drain chickpeas and wash thoroughly with cold water.  Place a medium size pot over high heat, add drained chickpeas + 7 cups of cold water and stir in an additional 1/2 tsp baking soda. 

Bring to boil. Remove white foaming, reduce heat and simmer on low heat for 1 hour, simmering off any foam or skins that float to surface. Chickpeas should be very tender, nearly falling apart but not mushy, breaking up easily when pressed between thumb and finger. Set aside 2 spoonful of chickpeas for garnish. 

Meanwhile caramelize onions. Heat up 1 TBS olive oil over medium heat, add thinly sliced onion. Stir to coat onions with oil and cook for 10 minutes. Add 1/2 tsp cumin, 1/4 tsp fine sea-salt and 1/4 tsp pepper. Drizzle honey into the mix and stir. Cook for about 15-30 minutes stirring constantly. Do not burn onions.   

Drain Chickpeas, save about 1 cup of cooking liquid in a small bowl. Add Ice cubes to saved cooking liquid.

Place cooked chickpeas in food processor and process for about a minute until stiff paste (if too dry add a bit of tap water) 

With machine still running slowly add Sesame Kingdom Fresh Tahini, lemon juice, garlic, 1/2 flat tsp salt, 2 TBSP caramelized onions, and gradually drizzle 5-7 TBSP of ice cold reserved liquids. 

Continue mixing in blender for 5 straight min until smooth and creamy

Transfer to a bowl and cover with plastic wrap for 30 min.

Plating

Spread hummus on a serving plate and create a wavy pattern with the back of a spoon. Spread a handful of caramelized onions and cooked chickpeas. Drizzle olive oil, sprinkle paprika and serve.

Enjoy with fresh pita bread. 

Store in a refrigerator for up to 3 days.

October 13, 2016

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Tuna Salad with Marrakesh Tahini

 

 Ingredients

1 five ounce can of tuna (drain water if not using tuna with olive oil can)

3 TBS Sesame Kingdom Marrakesh tahini sauce 

1 TBS extra virgin olive oil

1/4 cup finely chopped red onion

1 celery stalk finely chopped

1 TBS capers

1 TBS lemon juice

2 TBS minced flat-leaf parsley 

1 teaspoon Dijon mustard

1 teaspoon cumin 

Pinch of ground pepper

Pinch of salt

Optional - mix in 2 seeded chopped plum tomatoes and Romain lattice. Add more tahini sauce if desired.

Preparation

Mix all ingredients in a bowl. Serve on a toast, either open face, or in a sandwich. For a low carb option, serve as lattice wraps.