Recipes with Sesame seeds

Mandelpostej

Nuts and sesame seeds are blended first, then the water and the rest of the ingredients. Pour into a pan and boil for whipping for approx. 3-5 min. Pour into small refractory bowls. Can be turned and decorated.

Omelet pancakes with vegetables and whales

Sesame seeds are chopped in oil and cooled. The pliers are soaked in cold water for 15 minutes. The tomatoes are rinsed and cut into both. The aubergines are cut in both, and the Christmas salad is cut in the same size. It all roast in oil get min., And bean s

Whole grain pancakes with winter filling

Blend all the ingredients together with spelled blender and behind four small pancakes. Broccoli and spring onions are sautéed in the forehead shortly before they are finished add the cut iceberg lettuce. The filling comes in pancakes that are rolled tog

Koulourakia (Greek Easter Cakes)

Preheat the oven to 190 degrees. Whip butter and sugar together until it is light and airy. Turn eggs, cognac and vanilla in and mix thoroughly. Turn flour, baking powder and salt into, mix thoroughly after each addition of the ingredient. Shape with round

Tsourekia (Greek Easter bread)

Dissolve yeast in hot water and add flour to a coherent dough. Cover the dough and allow it to rise to double size. In the meantime, gently mix butter and sugar for approx. 20 minutes. Then mix the eggs, except the 3 egg yolks that have been taken. Mix the

Moroccan flat bread of whole grain flour

Mix water, sugar, salt and yeast and set it aside until it's foamed. Add the oil. Mix whole-grain flour, corn flour and peppers and mix the two parts thoroughly and knead the dough firmly and smoothly. Set the dough for raising approx. 20 minutes. Pour the dou

Homemade Tahini / Tahin

Place the seeds on a baking sheet and shake it at 350 degrees in the oven for 20 minutes or until they are lightly roasted. Pour the mixture into a medium-sized food process and run for 3 minutes. Add 2 teaspoons of peanut oil and run at high speed for 3

8-grain rye bread

1. Day: Everything is mixed. Must raise at least 18 hours. 2nd day: Remove 100 ml of sourdough and store in a refrigerator. Add rye flour, flour and water to the dough and knead thoroughly. The dough is filled in three molds and compressed well. Should r