Roasted Sesame

Fresh and Nature

Roasted sesame can be used in many recipes, sprinkled on top of all kinds of dishes to add flavor and crunch.

Chinese New Year Yu Sheng Recipe

Ingredients: 100g fresh salmon, thinly sliced 2 cups white radish, thinly shredded 2 cups carrot, thinly sliced 1 cup cucumber, thinly shredded 1 cup sesame 1 red capsicum, thinly sliced 1 tablespoon pickled ginger, thinly shredded 4 sprigs of fresh chinese parsley ¼ cup of chopped peanuts, roasted and unsalted Toasted sesame seeds for garnish 1 tbsp five spice powder ¼ cup whole-wheat crackers, crushed Make a sauce: ½ cup of plum sauce 1 tablespoon lemon juice ¼ cup of water 1 tablespoon peanut/ corn oil 1 tablespoon sesame oil ⅛ tablespoon five spice powder Description: 1. To make the sauce, combine all sauce ingredients and set aside. 2. Arrange the fish slices in the centre of a large platter. 3. Place each type of vegetable in sections around the platter. 4. Sprinkle the pickled ginger, peanut, sesame seeds, parsley and whole-wheat crackers over the vegetables. 5. Evenly pour the dressing 6. You are ready to toss for good health!

Honey Sesame Cookies Recipe

Ingredients: 40g butter, softened 120ml vegetable oil 50g honey 1 egg 190g plain flour 75g sesame seeds, toasted 1 tablespoon baking powder 40g pistachios, roughly crushed Description: 1 Preheat the oven to 175C/350F/gas mark 4. In a bowl, cream together the butter, oil and honey until smooth. 2 Beat in the egg, then add the flour, sesame seeds, baking powder and pistachios and stir to combine. 3 Drop the dough in small ball shapes on to a nonstick baking tray. Bake for 9-12 minutes until golden brown. Allow to cool a few minutes on the baking tray.

Tahini Chocolate Cakes Recipe

Ingredients: 10 tablespoons/150 grams unsalted butter, plus more for greasing pans 1 cup/25 grams unsweetened cocoa, plus more for pans 3 tablespoons/27 grams sesame seeds ½ cup/60 grams all-purpose flour Pinch of salt 5 ½ ounces/165 grams 70 percent dark chocolate, in pieces 3 large eggs 1 cup/200 grams superfine sugar 5 tablespoons/100 grams tahini Zest of 1 lime Description: 1. Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside. 2. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside. 3. Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture. 4. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean. 5. Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.

Sticky Sesame Wings Recipe

Ingredients: 1.5kg chicken wings 1 large garlic clove, minced 1 tablespoon salt 2 tablespoon soy sauce 2 tablespoon hoisin sauce 1-2 tablespoon mild honey to taste 1 tablespoon Asian sesame oil A pinch of cayenne or dash of sriracha 1½ tablespoon sesame seeds, lightly toasted 1 spring onion, finely chopped Description: 1 Heat the oven to 220C/425F/gas mark 7. Line a large shallow baking tin with foil and lightly oil it. 2 Mix the garlic, salt, soy, hoisin, honey, sesame oil and cayenne or sriracha, then tip in the chicken wings and stir to coat. 3 Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. Roast, turning over once, until cooked through– about 35 minutes. Transfer to a large serving bowl and toss with the sesame seeds and spring onion.