Sesame seeds are a valuable source of nutrients. There are two types of sesame seeds: black and white. Their nutritional properties are very similar, even if the white sesame seeds are more easily available. The intake of sesame seeds is beneficial for bones, improves liver functions, stimulates circulation and helps to improve digestion. Beyond the benefits, the sesame seeds enrich a simple dish like this, with their scent and their crunchiness.
Our proposal is Firepeak Chardonnay 2018 by Baileyana: It opens with delicate floral notes, which are intertwined with intense aromas of fruit, specifically tropical. An addictive vanilla nuance completes the exam. For the full review click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine
Ingredients for 4
- 500 g potatoes
- 3 tablespoons white sesame seeds
- 1 teaspoon turmeric
- white pepper, to taste
- Extra virgin oil, to taste
- Sea salt, to taste
- Method:
- Cut the potatoes in half. Put the potatoes in a large pot and add enough water to cover them completely.
- Bring the potatoes to the boil. Reduce the temperature and cook over medium–low heat for about 15 minutes. When you can pierce them with a fork, they will be ready.
- Leave to cool and remove the peel (optional choice, especially if the potatoes are organic).
- Preheat the oven to 180°C (350°F/Gas 4).
- Lightly grease a baking tin. Add the potatoes to the tin with the sesame seeds, turmeric, pepper and salt.
- Toss gently to coat. Bake for 5–10 minutes. Serve hot.
