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Susan sauce

Susan sauce


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A PERFECT sauce for steaks. (I admit I would eat it on bread too :))))

  • 50 gr sesame
  • half a teaspoon of sugar
  • a little salt (to taste)
  • 3 cloves of garlic
  • a tablespoon of ground walnuts
  • 4 tablespoons sour cream
  • green parsley

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Sesame sauce:

Put the garlic with salt and sugar in a mortar and grind well. Add the walnuts and sesame seeds and pass again. Then add the sour cream and chopped green parsley and mix. We will get a delicious sauce for any kind of steak.

Sos inspired by Simona.P. from ardeiute.ro


Tahini / Sesame Pasta & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of tahini or by sesame paste it is indispensable for hummus. Because it is difficult to find in trade and because it is expensive, I wanted to show you how it is made at home. The recipe is simple and very easy to make. You need few ingredients and little cooking time. Sesame paste is used especially at hummus. Hummus is a very tasty chickpea paste and very popular all over the world. It is made from chickpeas, tahini, garlic, olive oil and spices.

For tahini you need sesame first. I buy sesame per kilogram because it is much cheaper than 100g bags. I prefer the raw one because I can only fry it when needed for recipes where sesame is needed. For tahini, I fry the sesame a little. It refreshes and enhances its taste. To turn it into a paste, I used a vertical blender. It is very important to be strong to grind sesame seeds well.

If necessary, you can also use a food processor or a regular blender. The consistency is adjusted with the help of the oil. Add oil little by little until the paste becomes slightly liquid and flows from the spoon. You can leave it even thicker, but it must be very fine. If you taste it, you will find that the sesame paste is quite bitter. Don't be scared, it's very normal, that's how it should be. It is not consumed as such, but is added in various preparations. For this reason, a large amount of tahini is never used in recipes.

In my family this sesame paste is very used, so I make a large quantity and keep it in the fridge. It keeps for a long time without spoiling. Besides hummus, tahini is used in various sauces or oriental dishes such as baba ghanouj. It is very good with yogurt, lemon juice and greens and with falafel or shaorma. I sincerely hope that my tahini recipe will help you and that you will prepare as many delicious recipes as possible with it.


Recipes that might interest you

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

Puchero - food, which the Spanish colonists brought with them to Argentina.

  • 2 tablespoons lemon juice
  • 1 sesame sauce
  • 1 clove of garlic
  • 1 tablespoon water
  • Salt

Garlic peeled, rinsed and crushed in salt.

The tahini sauce mixes well. Then transfer to a bowl, add garlic and mix well. Add the lemon juice slowly, until the color and consistency of the pasta change. Add water.

The sauce must have a strong lemon taste and the mayonnaise must be consistent.

You can add cumin and vinegar. Tahini sauce is served in large bowls, garnished with chopped parsley leaves.


Zucchini "spaghetti" with almond sauce

The name "spaghetti" is related only to the visual element we cut the zucchini with a spiral vegetable cutter (they are also found in our country). Otherwise, there is little gluten in our food. It is a main vegetarian dish or a side dish, as you wish. Anyway, I flavored it nicely.


Chicken with sesame and soy sauce

Recipes inspired by Asian cuisine have the advantage that they are prepared quickly and do not require much care or attention. & Icircn less than 30 minutes, you have a complete meal, complete with garnish, delicious and flavorful.

The recipe we propose to you today is a very simple one at & icircndem & acircnă. The only thing that could cause you problems is the ingredients, which not everyone has at home in the usual way. Because it is an Asian recipe, and some of the ingredients are specific to Asian cuisine.

  • 2 teaspoons starch
  • salt
  • pepper
  • 1 tablespoon olive or sesame oil
  • 2-3 strands of green onions
  • 3 teaspoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon sriracha sauce
  • 1 teaspoon grated ginger
  • 1 clove of garlic
  • 2 teaspoons sesame seeds
  • rice to serve

Mix in a bowl: soy sauce, honey, sriracha sauce, ginger, garlic, oil and sesame seeds and set aside.

Cut the chicken breast into strips or cubes. Add starch, salt and pepper. Put a tablespoon of oil in a pan on the fire and when it has heated up, add the chicken pieces. Fry over medium heat until the chicken breast strips have a golden color.

Add the previously made sauce and cook for another 5 minutes, or until the chicken is cooked through. If necessary, add a drop of water. Remove the chicken from the pan and add the finely chopped green onions and extra sesame seeds if desired. Pour everything over the chicken.

Serve with rice garnish or noodles. Good appetite!

You have to see it too.


Last week I received a very nice gift from a dear collaborator: the JW Marriott Hotel. I received a set of ceramic cups shaped like crumpled plastic cups. The moment I opened the box, I said: SAUCES!

On Sunday I had a pre-Christmas party, so I also had the perfect opportunity to start preparing something according to my new "gadgets". So I played with tastes and ingredients and said I deserve to share with you these recipes for sauces collected or created over time.

Unfortunately, the photo above is the most handsome, so you don't see the glasses perfectly, but believe me, they are wonderful.


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Robert sauce prepared with demi-glace sauce, onion, mustard and white wine, recommended for beef broth, steaks, etc.

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Warm eggplant and pumpkin salad with sesame sauce, pomegranate and pine buds

I really like the evenings spent at home, with my loved ones, when we serve something good, not very difficult to digest, we read good books and relax. This happens especially in autumn and winter when, at least apparently, the daily schedule seems to be more relieved of the tasks that sometimes take over any frost of freedom.

I was telling you some time ago how much I am inspired by the trips I make, for professional, personal, cultural or gastronomic purposes. I learn something from everything and come back full of ideas in my dear kitchen. The fact that I lived in Israel for over a year was, in many ways, a benefit for my gastronomic development, given the elements that came to complement the knowledge I had about the cuisine of this region.

One of the dishes I came across there was the hot salad with grilled vegetables and sesame sauce. It is a delight that I cannot explain to you in words, no matter how hard I try. For this reason, I can only encourage you to indulge yourself with this eggplant and pumpkin salad and everything in it :), so I invite you to see what it's all about.


What we use tahini for

To be honest, in our house, in 90% of cases, we use tahini in hummus. But this is not his only use. What else can you do with tahini? There it is:

  • season the meat cooked in the oven
  • put one or two tablespoons of falafel tahini (see recipe here)
  • you can put tahini in the cookie dough, they will have a wonderful flavor
  • you can make sandwiches with slices of toast and tahini, an excellent breakfast!

Aurelia Dospina recipe: Salmon with pumpkin meatballs with basmati rice and sesame sauce

Boil salted water for peas and carrots. Then you have to boil the rice, with salt and a little oil.

Grill the salmon when the rice, carrots and peas are cooked and the meatballs are almost ready.

While the salmon is on the grill, the purees must be made quickly, which are very simple: add butter and salt over the peas and carrots and then pass.

On a plate, I use a stainless steel cylinder, in which I put: a layer of rice, one layer of peas, one layer of carrots, the second layer of peas and finish with the second layer of rice. I also place the pumpkin meatballs on the plate, over which I put the salmon taken from the grill. For decoration, I use a few pieces of carrot, 2 tablespoons of sauce and sprinkle some parsley and chopped dill over the purees.

I grated the zucchini on the small part of the grater, squeezed them and mixed them with the egg, soy sauce, flour, salt and pepper, then I started to give them breadcrumbs, thus forming the meatballs. I put the meatballs on the fire, in a Teflon pan, without oil.

In a stainless steel pot with a double base, I melted the butter. When the butter melted I added the crushed garlic. The garlic started to brown, so I added the soy sauce. I added sesame, grated red bell pepper, chopped olives, lemon juice, dill and parsley.

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