TERRIFIC TAHINI TO TRY

Delicious tahini

Extracted from the Two Raw Sisters latest cookbook Salad.

Courtesy of Two Raw Sisters

If you’re not familiar with tahini, it’s just ground-up sesame seeds (so it’s high in calcium). When you’re buying tahini there are two types, unhulled and hulled. Unhulled is when the outer layer of the sesame seed hasn’t been removed, resulting in a thick, bitter paste. Hulled is when the outer layer has been removed so the tahini is more pourable and much less bitter. Long story short: when buying tahini, always get hulled.”

Method for all dressings

Place all the ingredients in a small bowl. Mix until everything is well combined and has a smooth, creamy consistency.

If your dressing is too thick, add more water. If it’s too runny, add more tahini.

Store in an airtight container or jar in the fridge for up to two weeks. Miso Tahini Makes approx. 1 cup 3 Tbsp tahini 1 tsp apple cider vinegar 2 tsp miso paste water, to loosen

Sesame Tahini Makes approx. 1 cup 2 Tbsp tahini ¼ cup water 1 Tbsp apple cider vinegar 1 tsp sesame oil pinch of sea salt

Lemon Tahini Makes approx. 1 cup ¼ cup tahini 2 cloves garlic, crushed and fi nely chopped zest and juice of 1 lemon pinch of sea salt water, to loosen

Cheesy Tahini Makes approx. 1 cup 2 Tbsp tahini 1½ Tbsp nutritional yeast juice of 1 lemon pinch of sea salt 1–2 Tbsp water

Always look on the Brightside of life!

www.mrbrightside.co.nz 0508 538 354 Level 4, 152 Oxford Terrace, Christchurch Open everyday, 12pm to late

The community caterer

Maree Carruthers describes herself as a passionate foodie whose love of cooking came from the strong women in her life.

Icook to create happiness. Both my grandmothers were great cooks and inspirational women. The daisy logo is in their honour. One grandmother was called Daisy and the other loved them.”

It was in 2018 that Maree hit the road with her food caravan (Flips Pancakes), visiting fetes, A&P shows, galas and private events.

The camaraderie, support and advice from fellow mobile food operators was invaluable and taught Maree much about working within the food industry.

With the last of her children recently vacating the nest, Maree was eager to make her next move into something she’d had in mind for some time – catering.

“Flips Catering was born from the fact that Selwyn district needs something like this, and that I’m a fi rm believer in giving back to the community. I want people to have access to really good food!”

With Maree’s kitchen at home now approved for commercial operations, she is ready for booking birthdays, anniversaries, corporate events and whatever else is requested.

She is excited to be also o ering meal care packs – a practical alternative to sending fl owers when acknowledging a birth, recovering from illness, a bereavement or helping out an elderly person.

“My point of di erence is that I will provide the food clients want – if it’s scones like their Granny made, or a favourite family recipe – share that with me and together we’ll make it happen.”

Maree says that the four key components to her catering business are that her food is delicious, provides the wow factor, evokes memories and creates happiness.

“If I get those things right, then I think I will have contributed in some small way to giving back.”

Contact Flips Catering at: www.fl ipscatering.co.nz or call them on 027 327 7289.

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