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Tahini Bakery

We love everything about baking, cooking and foodie content creation. This blog is a collection of my recipes, for you to enjoy. Please reach out if you want to know more or if I can help you with anything.

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  • Chocolate Date Brownies with Tahini Ice Cream and Tahini Kahlúa Fudge
    If you’re looking to elevate your dessert game to a whole new level, you’ve come to the right place. These…
  • TAHINI BAKERY DINNER
    Elke maand organiseren we in Nest (https://nest-antwerpen.be/) een etentje voor max 16 personen. Jullie zitten gezellig aan een lange tafel,…
  • Pumpkin Shaped Pumpkin Spice Bread Rolls
    These delightful, soft and subtly spiced pumpkin shaped bread rolls are like a warm hug for your taste buds, and…
  • Apricot Lavender Banana Bread
    A simple, quick banana bread recipe, sweetened with agave syrup and apricot jam. No sugar is added to this dough,…
  • Brown Butter Ruby Chocolate Rum Raisin Cookies
    Last year, I took a Monthly ‘creative baking’ course by Christina Tosi. It was quite the month, but I learned…

tahinibakery

👩🏼‍🍳 Food creator | recipes & workshops
❤️Ottolenghi-style food • sourdough • canelés
↓ Let’s cook & create together
✉️ [email protected]

✨ Secret Ingredient Pasta Salad ✨ You wouldn’t kno ✨ Secret Ingredient Pasta Salad ✨
You wouldn’t know it from looking outside right now, BUT summer is coming! What does that mean? All the lovely fruit, veggies and simple, fresh dishes. 
This pasta salad from Something From Nothing by @alisoneroman fits right in. It’s better after sitting for a couple of hours, so perfect to prep for a picnic, and it hits all the right spots. Loving this book! I’m making a lot of pasta recipes first, because pasta is life, right?
🤎 Biscoff Canelé 🤎 As some of you might know, I’m 🤎 Biscoff Canelé 🤎
As some of you might know, I’m working on a canelé recipe book. This batch of Biscoff canelés was perfect on the first try! Don’t they look fabulous?
They’re full of spices, I used dark brown sugar for that extra Biscoffy flavour, and even a speculoos liqueur (by @licor43global).
This recipe and about 14 others will be in my upcoming ebook (available in both English and Dutch). Want to be notified when it’s out? Leave me your e-mail address in the stories or send me a DM. 
Lots of love!
💗 Dutch Baby with Cottage Cheese, Salmon and Aspar 💗 Dutch Baby with Cottage Cheese, Salmon and Asparagus 💗
Throwback to when I made this Dutch baby, baby! Isn’t it the most gorgeous thing? Had a lot of fun recipe testing for @foodloveblog and this one came out perfectly at the first go. 
Craving this right now 🤤
Tahini Bakery has been busy, wrapping up the last catering jobs and workshops and then focussing on content creation, recipe development and the pregnanct. Almost halfway there!
Although, I AM thinking of scheduling one more canelé workshop. What do you think?
🔥 Gochujang-Furikake Caramel Popcorn 🔥 Spicy, salt 🔥 Gochujang-Furikake Caramel Popcorn 🔥
Spicy, salty, wonderfully sticky… This is such a simple and fun snack to make!
The recipe is from the book Breaking Bao: 88 Bakes and Snacks from Asia and Beyond by @chefclaricelam. The title alone made me want to buy it! 
Things are busy at Tahini Bakery. We hosted our 8th (I believe) Indian inspired dinner last weekend, I have a last catering job to work on, am working on a lot of recipe development and, well, I’ve been gestating 🤣
Hope you’re well ❤️
☀️ Malted Milk Brownie Ice Cream Sando ☀️ I’m baaa ☀️ Malted Milk Brownie Ice Cream Sando ☀️
I’m baaaack with the Brownies & Blondies inspo! I’m only halfway through the recipes and have to hurry, because @sam__dixon has another book coming out next month already: The Pistachio Lover’s Baking Book 💚😍
Now the weather’s getting better, I’m already dreaming of (and indulging in) ice cream, of course. Why not give these ice cream sandos a try? Verrry easy to make and even more easy to eat 😅
Have a lovely week!
👶🏼 Bun in the Oven 👶🏼 Baby brother baking! (Let me 👶🏼 Bun in the Oven 👶🏼
Baby brother baking!
(Let me just repurpose this old pic 😅)
Things have been a bit quiet over here because the nausea was BAD and it’s definitely not easy with a toddler running around, but I’m slowly getting back into it all. 
Looking forward to this new chapter!
I’m stepping away from catering etc for a bit and focussing completely on recipe development, workshops and food photography. And of course also foetus development 😆 This is the direction I’ve been wanting to go, and now’s the perfect time to take that route. 
Sending love ❤️
🍜 Ixta’s Biang Biang Noodles with Numbing Oil and 🍜 Ixta’s Biang Biang Noodles with Numbing Oil and Soy Tahini Sauce 🍜
Have you ever tried making your own pulled noodles? It’s not as difficult as you’d think and the end result is so satisfying. All you need is a good chili oil and sauce, and you’ve got a lovely dish to enjoy. 
Find this recipe in OTK: Shelf Love by @ottolenghi and @noorishbynoor or in The Guardian online. 
For a step by step guide, check out @ixta.belfrage’s story highlights! It’s under ‘biang biang’. 
Have a lovely week ❤️
💛 Tahini’s Citrus Fizz 💛 A fun cocktail I develope 💛 Tahini’s Citrus Fizz 💛
A fun cocktail I developed for our dinners! Just as lovely with alcohol-free gin as with regular gin. It’s up to you!

RECIPE:
- Add a couple of ice cubes to a cocktail shaker
- Add 50 cl @nsane.drinks grapefruit - rosemary
- Add 30 cl gin (N/A if you prefer)
- Shake vigorously 🫨
- Strain and top off with @sanpellegrino_official Limonata

It’s super fresh and citrussy. Makes me dream of those first spring days. Can they please be here soon?

Enjoy 💛

#cocktailrecipe #citrusfruit #nsane #belgianfoodie
✨ Sourdough Country Bread ✨ Like so many others, I ✨ Sourdough Country Bread ✨
Like so many others, I’ve been baking sourdough bread since 2020. And I never stopped! Lately I’ve been trying a couple of new things, like different techniques and like this country loaf from ‘Het Desembakboek’ by @miro_van_vreckem. 
It’s a rustic loaf made with wheat flour, rye flour and rolled oats. And with my fabulous rye starter, of course!
Worked like a charm 👌

Now, are YOU still baking sourdough bread?
💚 Pistachio Knafeh Blondies 💚 A super simple blond 💚 Pistachio Knafeh Blondies 💚
A super simple blondie, but covered in crispy kadaifi which has been smothered with pistachio paste, a drizzle of chocolate and chopped pistachios. Another fun recipe from @sam__dixon’s ‘Brownies & Blondies’. Follow along as a bake all 30 recipes from the book!

#blondies #browniesandblondies #bakedfromscratch
✨Mhammar Hand Pies✨ Or Fatayer Mhammar. These mham ✨Mhammar Hand Pies✨
Or Fatayer Mhammar. These mhammar hand pies are everything I love in a bite: warmly spiced filling, flaky pastry and that golden crunch. Comfort food, elevated. This is one of my go-tos when I’m asked to serve meet at a catering job. They’re easy to make ahead, freeze and then bake from frozen whenever you need (or want) them. 
Mhammar chicken is a traditional Palestinian traybake, consisting of chicken, potatoes, onions and red peppers. For Taboon, @hisham_ad wanted to make a more ‘portable’ version of that dish. These hand pies contain all those things: chicken, loads of spices (a lot of black and white pepper too), potatoes, red pepper. I think they’re just lovely little things. 
Would you give these a try? I feel there are so many ways you could mix things up with these hand pies too!

#recipevideo #fromscratch #handpies #savorybaking
Okay, okay, I wasn’t doing the best job marbling t Okay, okay, I wasn’t doing the best job marbling the cheesecake of these marbled cheesecake brownies, but did my phone have to give up on life like that? 🙃
Good thing these iPhones are water resistant nowadays, so I could wash it all off. And no worries, this was not a client job 😉
What kind of accidents have you had happen to your phone? Or your bakes? Tell me about it, misery loves company 🤣
Have a lovely week ❤️
#browniesandblondies #brownierecipe #cheesecakebrownies #belgiancontentcreators
I’m 41, not 82 😅 People in their 40s (and way beyo I’m 41, not 82 😅 People in their 40s (and way beyond that) run marathons! (Not me, of course 💀🤣)
Just thought I’d share a fun clip from last month, saying goodbye to the last fall leaves. Love going on these walks, checking out the bat houses, saying hello to the chickens and turkeys, and just having a laugh before nap time. Having a beautiful park to go to and getting to share it with my baby is such a gift. 

#momsover40 #rivierenhof #deurne #fallvibes
🍐 Pear, Pepper and Parmesan Cake 🍐 This cake from 🍐 Pear, Pepper and Parmesan Cake 🍐
This cake from ‘Baking & The Meaning of Life’ (‘Bakgeluk’ in Dutch) really didn’t need a lot of styling, because it’s beautiful as it is! I added baking paper and a cutting board for texture, some extra honey and thyme to showcase those ingredients, and that’s it!
A quick shoot for a lovely bake. Now the day are getting shorter, I find myself chasing the daylight, but luckily I have a studio with a lot of natural light. On darker days, I may add a little artificial light, but I try not to. 

Disclaimer: no time for fashionable clothes and elaborate hairdos on shooting days, sorry 😅

#belgianfoodie #foodfotografie #foodcontentcreator
✨ Tahini Bakery Dinner is back next week ✨ On Sept ✨ Tahini Bakery Dinner is back next week ✨
On September 20th!

Join us for an evening at our big shared table, for seasonal cooking and fresh bakes straight from our oven. Expect loaded mezze, homemade sourdough bread, gorgeous veggie dishes and something sweet to finish. The dessert will be frozen espresso parfait with a whisky caramel sauce, which you DO NOT want to miss (believe me). And of course there will be canelés!

📅 Date: September 20th
📍 Location: @nest_antwerpen 
Ten Eekhovelei 85, 2100 Antwerpen
💌 Limited seats. Reserve your spot now via DM

More info through DM or my website. Hope to see you there!
💛 Canelé Workshops 💛 They’re almost heeeere! The f 💛 Canelé Workshops 💛
They’re almost heeeere! The first two Tahini Bakery canelé workshops are taking place this week! I’m so excited (and also a bit scared, of course), but I know it’s going to be fun and I’m so looking forward to seeing people’s homebaked canelés. Workshop attendees go home with their own batter, a baking mould, baking spray and the recipe for basic canelés. I’m working hard to add special canelé recipes to my website soon (chai, earl grey, lavender, fig leaf…)
I’ll also explain why we use these moulds and not the copper ones. I’ll show you the copper ones and explain how to use them, though, for if you’re feeling extra fancy 🥰
There are a few spots left in the September and October workshops, so if you’d like to join, send me a DM!
#canele #canelé #canelés #caneles #deesisweldeurne #bakedfromscratcg #bakeitbeautiful #antwerpfoodie #belgianfoodie
🎃 POMPOENBROODJES 🎃 Deze schattige pompoenbroodje 🎃 POMPOENBROODJES 🎃

Deze schattige pompoenbroodjes zijn heerlijk zacht en passen bij hartige én zoete bereidingen. Of je eet ze gewoon zo, zoals ik graag doe 😅 De smaak van pompoen en speculaaskruiden zorgen voor een instant herfstgevoel 🍂🍁 De bloem en kruiden vind je bij @pit_pit_com. 

Ingrediënten voor 12 broodjes:

7 gram gist (1 zakje)

40 gram suiker

50 gram gesmolten boter

1 ei

200 gram pompoenpuree (op kamertemperatuur)

650 gram tarwebloem voor brood 

2 tl speculaaskruiden

0,5 tl kurkuma

1,5 tl zout

Om af te werken: plantaardige olie, keukentouw, pecannoten en een licht geklutst eitje

Voor de pompoenpuree: bak blokjes pompoen (butternut) op 180 graden voor een halfuurtje of tot ze zacht zijn, pureer.

Voor de broodjes: Meng de gist met 200 gram lauwwarm water en 1 tl suiker. Laat tien minuutjes inwerken.

Meng de rest van de suiker, de boter, het ei en de pompoenpuree. Giet daar het water met de schuimende gist bij en meng. 

Meng in een andere kom de bloem, speculaaskruiden, kurkuma en zout.

Doe de droge ingrediënten beetje bij beetje bij de natte ingrediënten, tot je een deeg hebt dat niet meer kleeft. Laat afgedekt rijzen tot het ongeveer verdubbeld is (1u). 

Knip 48 stukjes touw af van zo’n 30 cm. Dompel het touw onder in plantaardige olie. Zo kleeft het straks niet aan je broodjes. 

Duw de lucht uit het gerezen deeg. Verdeel in stukjes van zo’n 100 gram. Duw het deeg plat, vouw de buitenkanten naar het midden en bol op.

Leg vier touwtjes in stervorm. Leg er een bolletje deeg op met de onderkant naar boven en knoop de touwtjes losjes in het midden. Trek zeker niet aan! Dit doe je met al je bolletjes. Laat de gevormde broodjes zo’n 75 minuten rijzen.

Verwarm de oven voor op 180 graden. Bestrijk de broodjes voorzichtig met wat geklutst ei en bak 15 tot 20 minuten, tot ze gaar zijn.

Laat een beetje afkoelen, knip de touwtjes door en verwijder ze. Maak een steeltje met een stukje pecannoot.

Geniet van je mooie pompoentjes 🎃💛 

#reclame #ad #bakedfromscratch #pompoen #pompoenrecept #pompoenbroodjes #pumpkinbread #fallbaking #homebaker #homebaked #zelfbakken #recepten #broodrecept #gingerspice #speculaaskruiden
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  • Chocolate Date Brownies with Tahini Ice Cream and Tahini Kahlúa Fudge
  • TAHINI BAKERY DINNER
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  • Brown Butter Ruby Chocolate Rum Raisin Cookies

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