Easy Homemade Tahini

Homemade easy TahiniI know it’s easier to buy but it is more satisfying to make your own.

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It plays an essential part in making hummus, although its uses go far beyond that iconic dip.


(Adapted from The Kitchn)


1 cup sesame seeds
2 tablespoons, neutral flavoured oil such as mild olive oil, grape seed or canola oil
Salt (optional)


  1. OPTIONAL – For more nuttier flavour you can roast sesame seeds first. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful, sesame seeds can burn quickly).
  2.  Place the sesame seeds in a food processor and pulse until it resembles a crumbly paste.
  3. Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
  4. For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached. It should be pourable.
  5.  Add salt to taste and process until combined.
  6. Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, give the tahini a good stir before using.

Fresh Apricots & Polenta Upside Down Cake

Apricot & Polenta Upside down Cake


Polenta gives the light sponge that nutty corn flavour that compliments the fruit perfectly. Serve it with custard or cream.




150 g golden caster sugar

6-7 apricots, cut in halves

30 ml honey

3 eggs

120 ml vegetable oil

115 g self raising flour

50 g instant polenta

cream for serving (optional)


  1. Preheat the oven to 180C. Generously grease and line a 21cm round cake tin. Scatter 2 tablespoons of the sugar over the base of the prepared tin.
  2. Arrange the apricots halves on the base of the prepared tin. Drizzle the honey over the apricots and set aside.
  3. Mix together the eggs and the remaining sugar in a bowl.
  4. Beat the egg mixture until thick and creamy, then gradually beat in the oil. Sift together the flour, polenta and fold into the egg mixture.
  5. Pour the mixture carefully into the tin over the apricots. Bake the cake for about 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn the cake out on to a plate, peel off the paper.

Fresh Apricots & Polenta Upside Down Cake


Walnut Cake

Walnut Cake
It’s the ‘British Bake Off’ time again! I’m so excited! I can’t wait to see what new things they are going to introduce this year, what sort of technical challenges to expect, what trends will arise? But, as always, as soon as you watch the episode, you’re just itching to get in the kitchen and bake something. So I did. Inspired by their bakes of Classical Walnut Cake, I’ve made a less traditional, simpler, but never the less, delicious version of Walnut Cake. This recipe came from one of my absolute favourite blogger Mimi Thorisson. Her blog Manger is amazing and inspiring. So is she. I’ve been her faithful fan for years and am so pleased that she has her book out now, and her pop-up restaurant is just about to open its door. I doubt I’ll be able to visit her restaurant just yet, but I look forward to continue to cook her delicious, unfussy and proper French recipes. This cake is one of those recipe – simple, modest, flavoursome, perfect!

WALNUT CAKE /Gâteau aux noix

(Originally came from here)


150 g/ 1 cup walnuts, chopped finely + at least 5 walnuts halves for decorating the cake
3 tablespoons dark rum
80 g unsalted butter
130 g sugar
1 tablespoon honey
40 g plain flour
30 g cornstarch
3 eggs
1 teaspoon baking powder
1/2 teaspoon vanilla extract
A pinch of fine salt

Dash of icing sugar & honey

Whipped cream for serving (optional)



1. Preheat oven to 180°C.

2. Chop walnuts finely (alternatively place walnuts in a food processor and pulse until you get coarse crumbs).

3. In a large bowl, combine sugar, walnuts, and mix well. Add the butter, honey, eggs and rum. Add a pinch of salt and vanilla extract.

4. In another bowl, combine sifted flour, cornstarch and 1 teaspoon baking powder. Mix well.
Fold in dry ingredients into walnut mixture.

5. Butter the baking tin and line it with baking parchment, pour in the batter. Bake in the preheated oven for 40 minutes (you can test-knife and check – if it comes out clean it’s ready).

6. When cake is cool, sprinkle it with the icing sugar and decorate with the walnuts halves, securing each of them with a dash of honey.

7. Serve with whipped cream (optional).

This one I baked earlier for a Friend

This one I baked earlier for a Friend