Purple Carrot & Golden Beet Tart with Tahini & Sumac

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I made this tart today for dinner and it hardly lasted till dinner. Since I cook everything early to be able to photograph it during daylight, it was hard to stop eating it. I love the sweetness of the carrots and beets combined with the citrusy sumac and creamy tahini. It’s a very easy tart to make for this holiday season.

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This recipe is enough for a 40x24cm tart.

Ingredients:

1 sheet of puff pastry (40x24cms)

4 medium purple carrots, thinly sliced lengthwise with a mandolin

1 very large golden beet, thinly sliced with a mandoline

Olive oil

Salt

Pepper

For the tahini-sumac sauce:

¼ cup of tahini

1 tablespoon of sumac

Juice of ½ a lemon

2 tablespoons of olive oil

1 tablespoon of honey

2 tablespoons of balsamic vinegar

Pinch of garlic powder

Pinch of onion powder

Chili flakes to taste

Pinch of salt

Pinch of pepper

For the toppings:

80grs of feta, crumbled

¼ cup of chopped chives, dressed in a bit of olive oil, white vinegar, salt and pepper

¼ cup of toasted pine nuts

2 tablespoons of pomegranate seeds

Extra:

Egg wash

 

Preheat your oven to 180C/350F.

Cook the thinly sliced carrots and beets in a large pan with some olive oil, salt and pepper. I cooked them separately for about 5 minutes until tender but still firm, stirring often.

To make the tahini-sumac sauce, just mix all of the ingredients in a bowl.

Place the puff pastry on an oven sheet lined with parchment paper. Fold the edges, making a 1cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders.

Spread the tahini-sumac sauce evenly over the pastry. Arrange the cooked carrot and beet slices all over the pastry. Make sure to spread them evenly, so there is a good ratio of carrot/beet on each slice later on.

Brush the edges of the puff pastry with the egg wash. Bake it for 35 minutes, till golden.

To serve, spread the crumble feta all over. Do the same for the toasted pine nuts, pomegranate and the dressed chives. Enjoy!

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Carrot Salad with Tahini-Sumac Dressing & Halloumi

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This is a stay at home weekend. The weather hasn’t been the nicest, so I’m taking advantage of that by catching up on posting recipes as well as testing new ones. I’ve been baking this morning so if everything goes well, there will be a sweet recipe here tomorrow.

For now a healthy salad recipe, this carrot salad has a bit of an unusual dressing but it accompanies it very well. The tahini makes the dressing really creamy and the sumac adds a nice tanginess to it.

This recipe serves 3.

Ingredients:

For the salad:

4 big carrots, shredded

½ bunch of coriander, chopped

1/3 cup of pistachios, chopped

1 pomegranate

225gr of halloumi

1 tablespoon of olive oil

Pepper

Salt

For the dressing:

3 tablespoons of tahini

1 teaspoon of sumac

Juice of 3 limes

1/3 cup of olive oil

1/3 cup of white vinegar

2 tablespoons of ginger syrup

1 teaspoon of salt

Pepper

 

To make the dressing, just place all of the ingredients in a jar and cover with a lid. Shake until everything is combined. Set aside.

Slice the halloumi into 1cm thick slices, season with salt and pepper. Pour 1 tablespoon of olive oil into a pan over medium heat. Fry the halloumi until golden on both sides. This will only take a few minutes. Set aside.

Place the shredded carrot, coriander, pistachios and pomegranate seeds in a large bowl. Add the dressing and mix well.  Serve with the pan-fried halloumi.

Charred Cauliflower and Romanesco Salad with Beef and Avocado & Tahini Dressing

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This is basically a crudité platter turned into a salad. I love the creaminess of the tahini and the avocado in the dressing. I’ve been eating a lot of charred cauliflower lately. Healthy snacking! With summer coming and the temperature rising, I crave more vegetables and fruit than in winter. I am dreaming of a hot summer. Hopefully this year, it will be a good one!

I charred the cauliflower but not the romanesco because I wanted it to still be bright green. But you can also just mix it with the cauliflower and char them both in the oven.

This recipe serves 3.

Ingredients:

1 cauliflower, cut into florets

1 romanesco, cut into florets

2 beef steaks, about 300grs

10 radishes, thinly sliced

3 yellow beets, thinly sliced

1 tablespoon of olive oil

Salt

Pepper

For the dressing:

2 avocado

2 tablespoons of tahini

Juice of 2 limes

¼ cup of olive oil

¼ white vinegar

¼ cup pf water

Salt to taste

 

Preheat the oven to 180C/350F.

To make the dressing, just place all of the ingredients in the food processor and pulse until you get a creamy consistency. Transfer to a bowl, cover with plastic film and keep in the fridge until ready to use.

Place the cauliflower florets in a bowl. Add the olive oil, salt and pepper. Mix well and place in an oven tray lined with parchment paper. Roast for 20 minutes or until the cauliflower is charred.

Boil the Romanesco florets for 3 minutes. Drain and set aside.

Thinly slice the beets and radishes.

Cook the steaks as desired. I just added a few spices and cooked them in 1 tablespoon of olive oil and 1 tablespoon of butter, over medium-high heat. Let them rest for a few minutes before thinly slicing them.

To plate the salad, just arrange all of the vegetables first. Then drizzle some of the dressing and finally add the sliced beef.

 

 

Matcha Brownie Sticks with a Cereal & Tahini Crust

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Since St. Patrick’s Day is just around the corner, I thought it would be a good time to post these Matcha brownie sticks I made a few weeks ago.  This recipe is very similar to the peanut butter brownie bars I made a while ago.  Like the peanut butter recipe, this one is also not overly sweet. I really like the paring of tahini and green tea. And chocolate of course, you can pretty much always win with chocolate.

Ingredients:

For the Crust:

3 cups of honey pops cereal

1 tablespoon of powdered sugar

2 tablespoons of melted butter

1 vanilla bean, or 1 teaspoon of vanilla extract

3 tablespoons of tahini

For the brownie:

57gr butter

115gr of dark chocolate, chopped

½ cup of sugar

2 eggs

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Frosting:

325gr white chocolate, chopped

1 ½ tablespoons of Matcha

100gr butter

For the Swirl:

80gr of dark chocolate

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To make the crust, put the cereal, tahini and powdered sugar in the food processor and pulse until you get very fine crumbs. Mix the vanilla with the melted butter in a small bowl and then add the cereal crumbs. Mix well.

Line a small square baking dish (22cm) with parchment paper. Pour the cereal mixture into the baking dish and press to create a crust.  Set aside.

Preheat the oven to 180C/350F.

To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.  Allow to cool for a few minutes.

In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined.

Pour the brownie mixture carefully on top of the crust. You want to do it slowly and carefully otherwise it will mix with the cereal and it won’t be a crust any more.

Bake for 15 minutes. Then remove from the oven and set aside to cool.

Once the brownie has cooled down, start making the frosting. Place the white chocolate and butter in a bowl. Melt it all together over a water bath. Once it has all melted and combined, add the matcha powder. Mix well.  Then pour it over the brownie. With the help of an spatula, smooth out the frosting until it is as leveled as possible. It also helps top tap it a bit.

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To make the swirl, just melt the dark chocolate in the microwave or over a water bath. Then pour lines of the melted chocolate over the matcha layer and using a toothpick make swirls.

Put the baking dish in the freezer for 20 minutes to set.

Once the 20 minutes have passed, soak a knife in hot water for a few seconds before cutting it into sticks. Keep in an airtight container.