Soba noodles with sesame seeds

This is a wonderfully simple and utterly addictive recipe from Nigella Lawson. As she so poetically says, “You can lift the bowl to your face with this dish”. They are served cold so are perfect for a packed lunch.

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3 oz sesame seeds
8 oz soba noodles
5 tsp soy sauce
2 tsp rice wine vinegar
2 tsp honey
2 tsp sesame oil (I love toasted sesame oil)
6 green onions

Toast the sesame seeds in a dry pan over a high heat until they are golden brown and tip them into a bowl.
Bring a large pan of water to the boil and add some salt.
Put in the soba noodles and cook them for about 6 minutes (or according to the packet instructions) until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the green onions and put them into the bowl with the cooled drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about 30 minutes to let the flavors develop and lift the bowl to your face!

Homemade Tahini Sauce

Screen shot 2014-04-25 at 2.45.01 PMThis is well worth doing and you won’t need to buy the store bought tahini anymore. Not only is it a third of the price, it tastes so much richer and more authentic.
Use this in many sauces and of course, when making all versions of hummus.
Preheat the oven to 350 F

2 cups sesame seeds
1/2 to 3/4 cup good olive oil
Spread the sesame seeds out on a baking sheet and toast in the oven for about 10 to 15 minutes, watching that they don’t burn and shaking the pan occasionally to move them around. Cool on the baking sheet when toasted.
When the seeds are cool, put them in the bowl of a small food processor. Drizzle the oil slowly while processing the seeds. It will take about 4 to 5 minutes to get it completely smooth.
Add enough oil to get a runny consistency and scrape down the sides of the bowl when necessary. When in doubt, keep processing.
That’s it!  Store the sauce in an airtight container in the fridge.



Teriyaki chicken thighs

Low calorie, zero carbs, light and high in flavor.  An Ellie Krieger recipe

Yields 6 pieces; 1 or 2 per serving

1/4 cup low sodium soy sauce
2 tbsp brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crushed
1 tsp finely grated ginger
1/4 tsp red pepper flakes
2 lbs skinless, chicken thighs (you can also use boneless)
2 tsp sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the fridge, turning once, for about 1 hour or so.
The chicken can marinate for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8  to 10 minutes.
Flip the chicken and broil until almost cooked through, about 8 minutes longer.
Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Alternatively, you can roast the chicken skin side up for about 30 – 40 mins or so in a preheated oven at 400 F. This way you don’t need to flip the chicken and if it still needs to tan up a bit, stick it under the broiler at the end.

* Lovely served with simple steamed rice

Divine Roquefort cookies

These just melt in your mouth and are gorgeous to serve with a nice red wine.

Makes 36 small ones

4 oz self raising flour
4 oz butter
2 oz really mature Cheddar cheese
2oz Roquefort or other blue cheese that is pungent
1/2 cup sesame seeds

Sift the flour into a bowl and add the butter
Crumble in the Roquefort.
Grate the cheddar cheese and add to the bowl.
Using your fingers, mix all the ingredients together well to form a dough.
Wrap the dough in plastic wrap and chill in the fridge for 30 mins to 1 hour.
Toast the sesame seeds in a dry frying pan until golden, stirring and watching they don’t burn.
Remove and set aside to cool.
Roll the dough into 36 balls and toss each ball in the sesame seeds, pressing to coat well.
Place the balls on a greased baking sheet and press on each one lightly with a fork to flatten a bit.
Bake at 400 F for 10 minutes or until golden.
Store them in an air tight container. (but you won’t have any left to store!)