There should be no limit to how much a human can be grateful for. Trying to count all our blessings is a challenge, but we should never forget to give thanks to the Almighty for granting us every little that we have and/or that comes our way. Today I am grateful for this view, (more on my trip to Italy in future posts;-) )
and WIFI off-course, so I can get ahead with with bringing YOU my blog posts?… BUT MOST IMPORTANTLY it is the little things that matter most, I am Grateful to this little stumble upon, I had one day in my kitchen in Bahrain, while tossing together a few ingredients for a dip, this is what emerged.
Now this has become my absolute Favourite Dressing/Sauce/Dip…. it is so versatile that it can be used and enjoyed with almost anything you like. Do give this one a try and you will see what I mean. I have added here a simple Roasted Vegetable dish that the Yoghurt and Tahini dressing pairs well with, But limiting it to just theses vegetables is not necessary. Personally I enjoy this with a Salad, grilled meats, or as a dipping sauce for savouries. Tahini is a sesame seed paste that is made from soaking sesame seeds in boiling water, and grinding them into a paste, using water to achieve the desired consistency of it. However, here I have used ready store bought variety which is readily available here in Bahrain Supermarkets.
Do give this recipe/s a try, and I look forward to all your feedback, always.
Happy Dip/Sauce/Salad Dressing Making Lovelies?
Roasted Sweet Potato and Butternut
Author : Foodeva Marsay (@foodeva_marsay)
1 Large Sweet Potato (Peeled and Cut into Wedges)
1 Small/Medium Butternut (Peeled and Cut into wedges)
2 Small Red Onions (Peeled and cut into quarters)
2 Tablespoon Olive Oil
1/2 Tablespoon Lemon Juice
1/2 Teaspoon Cinnamon Powder
1/2 Teaspoon Salt (or to taste)
1/2 Teaspoon Black Pepper (crushed/powder)
1 Teaspoon Dried Parsely
? Preheat Oven to 200 Degrees Celsius
? Toss all the above ingredients well
? Place the vegetables in a single layer onto a baking sheet lined with baking paper.
? Bake in Oven for 25-30 minutes, Turning over the vegetables just once during baking time.
? Serve Immediately drizzled with Yoghurt and Tahini dressing and a scatter of freshly chopped Parsley .
Yoghurt and Tahini Dressing/Sauce
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
1/2 Cup Plain Yoghurt
1/4 Cup Tahini (sesame seed paste)
1 Garlic Clove (paste)
3 Tablespoon Lemon Juice
3 Tablespoon Olive Oil
Salt and Pepper (1/4 teaspoon each or to taste)
? Add all ingredients together, except the salt and pepper, and whisk together well until combined.
? Season with salt and pepper, stir well.
? Dressing/Sauce is done…Easy Peasy!!!
*NOTES BY FOODEVA MARSAY*
- This Dressing/Sauce Keeps well for 1 week in the refrigerator,
- Bring to room temperature before enjoying served on roasted vegetables, salads, savouries or grilled meats.
- Makes for a wonderful spread for pitas/wraps/sandwiches too.