After a few hectic weeks of work I’m returning to the blog to talk to you about sesame, a seed that I use a lot in my cooking and that has excellent properties. I also include some of my favourite recipes that use this superfood.
Sesame is a seed that contains plant proteins and healthy fats, such as essential fatty acids that contribute to good cardiovascular health, but it is especially known for its high calcium content. I’ve made sure it is very present in my daughters’ menu since a very early age.
I use it in these three ways:
· Seed. Whether raw or toasted, sesame seeds add a lot to a dish. I also use them to season salads, sautéed vegetables, woks and soups, and they can even be added to homemade bread.
· Gomasio. This is a Japanese condiment made by mixing sesame and sea salt. Not only is it perfect for seasoning toast for example, but I also add it to steamed fish, grilled meats and brown rice.
· Tahini. A sesame paste that is used a lot in Arabic cooking and that is made by mixing the seeds with water. I spread it on toast or use it to season soups.
Moving on from theory to practice, below are three recipes I use a lot at home.
S I M P L E R E C I P E S W I T H S E S A M E
Toast with gomasio. A slice of toast with gomasio and a good drizzle of extra virgin olive oil is a classic on my breakfast table. Choose a good wholemeal bread (for this recipe I tend to go for a light bread), sprinkle the gomasio on top and a drizzle of olive oil. Finger-licking good!
Toast with tahini and avocado. I discovered this combination only recently and I’m sure it’s going to become one of my star snacks this season. The ingredients provide a lot of energy and healthy fats, so I tend to eat it in the morning to start my day with fully charged batteries. It involves a little more preparation than the previous option, but it’s still very easy to prepare: spread toasted sesame tahini onto some toast, slice half a ripe avocado on top and season it with a drizzle of lemon juice, some freshly ground black pepper and sesame seeds, and a final drizzle of extra virgin olive oil. If I want to vary the recipe a bit, I also add fresh rocket.
Chicken crusted in egg and sesame. I was pleasantly surprised to rediscover toasted or raw sesame seeds as an alternative to breadcrumbs for crusting, and it’s also something different to take on a picnic. The crusting method is the same as ever: first in egg and then in sesame.
Bon appétit!
V
