Sina | Gather a Table

Sina | Gather a Table Follow

Cooking through the seasons of life & food.
Photographer • Recipe Scribbler • Wife & Mama
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Tahini + Halva. That's the middle layer in the bars I posted about. Many of you could not find the recipe online so I'm posting it below.
Middle Eastern Millionaire Bars by @ottolenghi via @guardian  For the shortbread
40g icing sugar
35g corn flour
40g caster sugar
175g unsalted butter, melted and cooled
½ tsp vanilla extract
250g plain flour
⅛ tsp salt

For the halva
200g halva, crumbled into small pieces
80g tahini

For the tahini caramel
200g caster sugar
120ml water
100g unsalted butter at room temperature, cubed
80ml double cream
150g tahini paste
¼ tsp sea salt flakes

Heat the oven to 200C/390F/gas mark 6. Line a 20cm square tin with baking paper, making sure the paper comes well over the edges.

For the shortbread, sift the icing sugar and corn flour into the bowl of an electric mixer with the paddle attachment in place, then add the caster sugar and mix on a medium speed. With the motor running, slowly pour in the cooled melted butter and beat to combine. Add the vanilla, turn the speed to low, then sift in the flour and salt, and beat until the dough comes together.

Tip the mixture into the lined tin and use your hands to even out the top. Bake for 25 minutes, until golden brown, then remove and leave to cool. This will take an hour – don’t start the caramel too soon, or it will set by the time the shortbread is cool.
Cold, rainy (and for some of you, snowy) winter nights call for a hearty stew like this Moroccan Cheek Meat and Oxtail Stew. It hits all the right notes of savory, complex, spicy flavors. Put a pot up and find comfort in a bowl. Recipe in archive #stew #f52simmer
Caption this.
My phone just fell in soup. I think I need another slice.
Flaky salt is a must on any dessert. Which salt do you love to use most?
Hey, hey 32.🎈 Today was my Hebrew birthday so I got into the kitchen to whip up something sweet. I chose Ottolenghi's Middle Eastern Millionaire Bars because they have a layer of halva + tahini and if you've been around here long enough, you know anything Halva has my heart. Plus, despite the name, they're small humble squares of nutty, sweet, caramel cookies that get sprinkled with flaky salt for perfect balance. The kids who tried it smudged the top layer to the side and ate just the shortbread cookie. In all, I got to spend the day doing what I love most, cooking and baking and maybe bringing pleasure to others. With every birthday, I find myself immensely grateful to Gd for all the gifts He blesses me with. On my birthday and every day. Grateful to you too for being here to keep me company. 🎈
It would be really nice if dinner tonight was this Mejadara from the blog archives. Nicer even if someone else cooked it.
I made a plan yesterday, detailed and organized enough so I would use my precious morning hours productively. Somehow I got caught up scrolling Instagram compulsively and I felt dizzy from the chaos of all the unbelievable content being thrown at me every second. Content that I can never compete with. Some days it inspires me and some days it makes me feel helplessly inadequate. I question why I even bother, after all there are so many other people doing exactly what I am, even better with more followers and fans that I feel small and inconsequential. It didn't help that I burnt the millet for the first recipe I was working on. Or that the kohlrabi kept rolling off the cutting board I was carrying to photograph. Or that I forgot to defrost the ground turkey last night and I had to wait painfully which is probably what lead to mindless scrolling in the first place. I forced all thoughts out of my mind and decided to be present in what I was doing. I focused on the smell and texture of the garlic I was peeling and the joy of cooking slowly came back. I reconnected to the why of all this. Things fell into place. I felt full again. All that to say, recipe coming soon. 🎉
I bought them for the picture. 🐿
I use January 1st to remind myself of the goals I made in the Jewish New Year. Most of them are still waiting patiently for me to wake up. I think it's because I'm overly ambitious. So here's what I'm thinking I should revisit. 1) the season begs for this cliché and I'm rolling my own eyes but hey, it's a keystone habit: get back into the @sweat fitness program and eat like I know I should. What can I say, it makes a tremendous difference in my day but something I easily overlook. 2) Spend less time mindlessly scrolling through my phone and find more productive ways to use my downtime. Plus it sets the example I hope to be to my kids. I'm thinking knitting has potential. Really, kidding. 3) Organize my digital pictures. Design some photo books. That's about 60k pictures to cull and edit through, so you know I'm pushing that one off to 2019. But really, my kids think printed pictures are something that's a custom in other families. 4) Finish 1-2 photography projects I've had on my to do list like a Gratitude Project and Motherhood one. 5) get back into journaling, and not just my frustrations. 6)make myself lunches. Hopefully that are as good as this Grilled Chicken Bulgur Salad.  What are your goals? Anything you'd like to see from me here in 2018?
Well that was fun, 2017. Onwards.
This Whole Wheat White Pizza with Roasted Onion, Swiss Chard and Eggplant is in this week's #BinahMagazine You don't know it's missing from your life until you try it.