Swirled Sesame - Tahini Tea Cake (Cake con sesamo negro y blanco)

I wanted to make this recipe a long time ago.
 But you already know about my fall and my arm recently I can cook and bake more. One of the things that still costs me is the manual mixer I feel very heavy but I do it in small times .

The ingredients is what I like most about this cake (and it's delicious) Sesame, cardamom, tahini, all this makes it delicious and original.
I like sesame.
 Let me tell you I'm happy to be here, a time ago  I couldn't even write on the computer!
This recipe is dedicate to a friend of mine that passed some weeks  ago : Jo Lamiri. 
She was a freelance food  writer, editor  and work in many  magazines , traveled a lot, and she love it. 
Love ya Jo and thanks for be always sweet and nice.
I will miss you a lot ...

The photos are a bit dark but that day it was raining!
Much love to all.


Source  :Bon appetit

Ingredients

Nonstick vegetable oil spray
white sesame seeds (for sprinkling)
2 tablespoon black sesame seeds plus more
for sprinkling
1 cup sugar plus more for sprinkling2 cups all purpose flour
1 3/4 tsp. baking powder
1 tsp salt
1 teaspoon ground cardamom
1/4 tsp baking soda
3/4 cup plain whole yogurt
1/2 cup tahini
3 eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil

Method


 Preheat oven to 180°c (350 "F) lightly coat a loaf pan (8 1/2 x 4 1/2 inch) about 22   x 11 cm . with nonstick spray or some oil. Line with parchment paper. Lightly coat parchment with nontick spray and sprinkle sides and bottom of pan with white and black sesame seeds and sugar and shake around in pan to coat. Tap out excess.
 Finely grind  2 tablespoon black sesame seeds in a spice mill or food processor, set aside.

Whisk flour, baking powder, salt, cardamom and baking soda in a bowl to combine. Whisk yougurt and tahini sauce in another small bowl until smooth.

Using an electric mixer on medium high speed, beat eggs, vanilla and 1 cup sugar in a large bowl  until eggs  are pale and 
thick about 2 minutes.
Reduce speed to medium and, gradually stream in vegetable oil. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt mixture in 2 additions, begining and ending with dry ingredients.

Beat after each addition until fully  incorporated. Scrape half of batter into the bowl that held the dry ingredients.
Add reserved ground black sesame seeds to the remainin batter and mix on medium speed until evenly distributed- this is your black swirl.

Alternating between batters, spoon large dollops into prepared pan, then drag the tip of a paring knife through batter in a figure pattern to swirl. Sprinkle with more white and black sesame seeds and then with sugar.
Bake until a tester inserted into the center of cake comes out clean (about 50 minutes) transfer pan to a wire rack and let cake cool in pan abou 15 minutes.
Run a knife around short sides of pan and onto rack. Let cool completely.

print recipe here

Cake con sesamo negro y blanco

A persian Love Cake (Torta persiana dell' amore) Torta persa

Per le Re-cake di Maggio : A persian love Cake (Torta persiana dell'amore)

For May we are sharing this Persian Love cake, a really special Tarta with Rose water, pistaccios, and almonds.
A delicious and beauty Tart!


Con questa torta participo a Re-Cake di Maggio

Italian recipe

English recipe


Ingredients

250  grams low fat yogurt plain
1 teaspoon baking powder
6 egs
220 grams brown sugar
150 grams almond flour
150 grams semolina
 1 teaspoon cardamom powder
60 grams chopped pistacchios
1 pinch of saffron
100 g of almond milk (or milk)
2 tablespoons rose water  (I use only one tablespoon mine coming from Lebanon was strong)
grated rind of 1 lemon or orange (I used orange)

For the syrup

juice and zest of one orange
125 g water 
125 grams brown sugar
2 tablespoons rose water (I used one tablespoons and was fine)

Note: Anyway you can make your own rose water with fresh petals )

Method

Preheat the oven to 180°c (370 ° F)

Line a mold about 24 cm in diameter and coated with wax paper  or butter and flour.

In a little glass bowl put the almond milk (or  milk) and a pinch of saffron, warm up for a few seconds in the microwave.
Set aside.

In other  bowl beat the eggs with the sugar until the mixture is smooth and quite thick, combine yogurt, almond flour, semolina and baking powder, then add cardamom, orange peel ands chopped pistachios. 
 Add rose water to the mixture of milk and saffron and add this to the mixture  of eggs, stirring well.

Pour the mixture on the mold you lined with wax paper  and bake for about 35-40 minutes (depending on oven) until doing the toothpick inserted in cake will come out clean and dry)

While the cake is cooking prepare the syrup :
Combine all ingredients in a pot and bring a boil: simmer until is thickened (about 5 minutes)
When the cake is cooked with a brush distribute the syrup over the surface, decorated with some roses or petals and chopped pistachios.

En español


Torta persa del amor

Sticky date puddings with butterscotch sauce (Budines de dátiles con salsa butterscotch)

We love dates here at home !
They are  so versatile and you can add to cakes,puddings or like stuffings or salad.
Delicious and healthy. 
You can find them in Natural food stores and some Supermarket.


Source : Taste com.au



Ingredients (6 servings)

280 grams ( 1 3/4 cup) pitted dates halved
250 ml (1 cup) boiling water
1 teaspoon bicarbonate of soda
80 grams butter room temperature
100 grams (172 cup) caster sugar
2 eggs
115 g (3/4 cup) self raising flour
75 g (1/2 cup) plain flour
180 ml (3/4 cup) cream
160 g (1 cup) brown sugar 
60 g unsalted butter chopped
double cream to serve 

Method

Preheat oven to 180°c and brush six  185 ml (3/4 cup) non stick muffin pans with melted butter to lightly grease.
Line the bases with non stick baking paper.


Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 15 minutes to soften.
 Use a fork to coarsely mash.
Or a blender if you like more chopped. 
With a electric beater beat the butter and caster sugar in a bowl until pale and creamy . Add the eggs 1 at a time. Beating well after each addition.
 Fold in the date mixture and the combined flour. 

Spoon the mixture into the prepared pans and smooth the surface. Bake in oven for 25 to 30 minutes or unti the surface spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly.
Meanwhile place the cream,brown sugar and unsalted butter  in a saucepan over medium heat. Cook stirring for 5 minutes until smooth.
Serve the puddings ampng serving plates.
Top qith double cream and drizzle over the sauce to serve.

Tip :
You can make some little holes in the pussing add sauce and then the cream  and drizzle over to serve. Delicious.

print recipe

En español

Budines de dátiles con salsa butterscotch

Grape leaves stuffed with rice and ground beef (Hojitas de parra rellenas con arroz y carne)

We always make these grape leaves, hubby and kids loved, My Mom in law came from a Leabanon's family and my Dad in law from Palestine.

These grape leavces, stuffed with a mixture of rice and neat are delicious. 

These can either be a main dish or and appetizer.

Source : From my own notebook of recipes

Ingredients

50 or 60 leaves drained  and rinsed
or  1 1/2  jar grape leaves

2 cups uncooked white rice

70 grams butter

salt and pepper

1 teaspoon of curry powder

500 grams ground beef

oil and lemon juice for sprinkle


Method

For cook grapes leaves:

Drain the grape leaves and carefully pull them apart. Put them in a saucepan and cook in hot water by some seconds ( about 30 seconds). Drain and let them until you are ready to roll.


Rice mixture


Wash the rice with warm water, then cold water and leave dry.
Add  the ground beef, mix with rice and season all with salt, pepper and curry, add the butter cut into small pieces.
Mix all with your hands.

Cover the bottom of a pot with some ready-made grape leaves. 

 Take one  leaf, shiny side down, and place 1 teaspoon of the rice mixture ate the bottom end of the leaf.
Fold both sides of the leaf towards the centar, roll up from the broad bottom to the top and place in the pot.
 Press soft  by hand and go putting them in orderly form in the pot. 

Sprinkle with some lemon juice and a little oil.

 Add a little salt and place over a plate of tea turned to help tighten the leaves.
Cover with hot water in moderate amounts only to cover the leaves  . 
When begin to boil reduce heat and cook about 45 minutes.
Remove from heat and let cool for a while. Transfer to a serving dish  and serve.




Note for veggies

For my daugther (veggie) I make the same recipe only without meat)

(these method pictures are from Pinterest)

En español

Hojitas de parra rellena

Spicy falafels

Here we  love Falafel especially my daugther.
Then  I started doing a few years ago and according to my daughter," this is the best recipe you did mom " ... So Maybe This would be the ultimate falafel recipe?
 ... we never know but I love this one.

Source : BBC Good Food

Ingredients

300 grams dried chickpeas (or 400 g can chickpeas washed and drained)
1 small onion chopped
3 tablespoon  sunflower or vegetable oil
1 garlic clove crushed
1 tsp ground cumin
1 tsp ground coriander 
handful parsley chopped
salt and pepper
1 egg

• 
  

Method

Put the chickpeas in a bowl, add cold water to cover at least 6cm and let soak overnight.
The next day, drain, and mix (yes believe it is important not to cook).
Heat 1 tablespoon oil in a large pan, then fry the onion and garlic a low heat for 5 mins until softened. 
Tip into a large mixing bowl with the chickpeas and spices then chopped with a food processor machine  or blender until the chickpeas are totally broken down.

Stir in the parsley or dried herbs with seasoning to taste. Add the egg then squish the mixture together with your hands.

Mould the mix into balls, heat the remaining oil in the pan, then fry the falafels on a medium heat fro 3 minutes on each side until golden brown and firm.
Serve hot with couscous por pitta bread or salad.

PRINT RECIPE



En español
Falafel

Los falafels son parte de la comida Libanesa o palestina, son como pequeñas pelotitas que se hacen con una mezcla de garbanzos, hierbas y aliños. : No se cocinan los garbanzos previamente. 
Solo se dejan remojando en la noche como se hace con todas las legumbres.
Es una opcion muy rica para los que no comen carne porque se pueden comer con pan pitta o con ensaladas.

Ingredientes

300 gramos de garbanzos secos
1 cebolla pequeña
3  cucharadas de aceite vegetal
1 diente de ajo picado
1 cucharadita de comino molido 
1 cucharadita de cilantro picado
un puñado de perejil picado
sal y pimienta
1 huevo

Preparación

La noche anterior dejar remojando los garbanzos tapados con agua.
Al dia siguiente enjuagar y reservar.
En un sarten poner una cucharada del aceite y dorar la cebolla picada y el ajo unos 5 minutos hasta que la cebolla esté tierna.
Mezclar en un bol los garbanzos y especias y moler bien con un procesador o licuadora.

Rice Pilaf

I really love this recipe. We eat normally alone like you see. The kids really enjoyed this recipes but you can eat like a side dish too.

Im sending this recipe to Decidedly healthy or horridly decadent blog hop an absolutely nice Blog.

Ingredients

80 grs. butter

2 tablespoon of oil

1 medium onion chopped

1 tablespoon of salt

2 cups of white rice

4 cups of hot water

60 grs. green pepper chopped

60 grs. red pepper chopped 

3/4 cup of  almonds in slices

1 /2 cup of green onion chopped

Method

In a saucepan heat the oil and butter over low heat.



Add onion and salt.Cook  bites for 5 minutes until tender.


Add rice and hot water.


Cover the pot and simmer for 15 minutes. Then place rice in a buttered or oiled pan and place in the oven for about 10 minutes until dry.


For  rice is ready in a pan fry 1  tablespoon of butter, cook the peppers with salt for about four minutes.


In another pan fry the almonds in butter.

Mix this with rice and and green onions..


Serve hot with chopped tomatoes.

EN ESPAÑOL

Arroz Pilaf

Este arroz es delicioso y se puede comer solo o acompañado con ensaladas.

A los niños les encanta y a mi tambien.
Tambien se puede preparar como un acompañamiento para carnes o pescado.

Ingredientes

80 grs. de mantequilla
2 cucharadas de aceite
1 cebolla mediana picada fina
1 cucharada de sal
2 tazas de arroz blanco
4 taza de agua caliente
60 grs. de pímiento verde picado
60 grs. de pimiento rojo picado
3/4 taza de almendras en láminas
1/2 taza de cebollín verde picado

Preparación

En una olla calentar el aceite y la mantequilla a fuego suave, agregar la cebolla picada y la sal.
Cocinar por unos cinco minutos hasta que esté tierna.

Agregar el arroz y el agua caliente.
Cubrir la olla y cocinar por unos 15 minutos.
Despues colocar el arroz en una bandeja de horno  por unos 10 minutos hasta que esté más seco.
En un sarten poner un poco de mantequilla y sal y cocinar por unos 4 minutos los pimentones picados.
Aparte dorar en mantequilla las almendras en láminas.
Unir todo, el arroz, las almendras tostadas y los pimentones, agregar los cebollines picados.
Servir caliente. Se puede acompañar de tomates o con carnes de cualquier tipo.

grilled chicken with almonds and soy sauce

This is the kind of dishes to prepare when you have not either at lunch or dinner, take a breast chicken from freezer and desfrost the chicken breast into pieces, and you need some vegetables, zucchinis, green pepers or mushrooms and then .... Read the recipe


I  think  is so  good and soy sauce gives it a special taste.


Ingredients (4 servings)

4 tablespoon of oil
3 tablespoon of peel almond
1 green pepper in slices
2 breast chicken in slices
3 tablespoon of soy sauce
2 zucchinis  the peel in slices
salt and pepper

Method


In a large skillet or wok heat 2 tablespoons oil over medium heat, add almonds and chopped peppers.



Cook until peppers are tender.Retire the heat and leave in a bowl.


With the remaining oil (2 tablespoons) (first the chicken dry with paper towel) to heat and add the breast pieces and saute for 4 to 5 minutes or until chicken is tender.


add the mixture of peppers and almendras.Empty soy sauce, season with salt and pepper and cook a little more.

Remove from heat and place in a bowl.


Cut  zucchini(the peel) into strips 5 mm wide.


Simmer add the slices of zucchini and cook until al dente.


Season and remove from heat.

Place individual plates to share the pieces of chicken with peppers and almonds. Serve immediately accompanied by the zucchinis.


You can add mushrooms instead of zucchini.
Remember you can freeze this dish.


EN ESPAÑOL

Pollo a la plancha con almendras y salsa de soya

Este es el tipo de platos que saca de apuro y se puede hacer para el almuerzo o para la cena. (generalmente tengo trozos de pechugas congeladas envueltas en papel transparente) Así tambie es bueno para las porciones porque aunque esta receta es para cuatro se puede hacer para dos como todas las recetas.

Es para esas veces que uno está cansado pero quiere hacer algo sano, sacan las pechuga de pollo o los trozos y los descongelan un poco. Y lo otro unas verduras, pimentón verde o rojo, zucchinis(zapallitos italianos/calabacines) y salsa de soya que uno casi siempre tiene en el refrigerador (uso la salsa de soya light que no tiene tanto sodio)

Ingredientes

(4 personas)

4 cucharadas de aceite

3 cucharadas de almendras peladas

2 pimentos verdes sin semillas y en trozos

2 pechugas de pollo cortada de trozos a lo largo

3 cucharadas de salsa de soya

2 zapallitos o zucchinis (la piel cortada en láminas delgadas)

sal y pimienta

Método

En un sartén calentar 2 cucharadas de aceite a fuego medio agregar las almendras y los pimentones.

Cocine hasta que los pimentones estén tiernos. Retirar y dejar en un bol.

Secar las pechugas de pollo en papel absorbente.

En el mismo sartén poner las otras dos cucharadas de aceite a fuego medio, agregar el pollo y saltear.Revolver 4 a 5 minutos o hasta que el pollo esté blando.

Añadir la mezcla de pimentones y almendras ya preparadas.

Verter la salsa de soya agregar sal y pimienta y probar la sazón.

Transferir a una fuente y reservar.

Sobre una superficie lisa cortar la piel de los zapallitos en láminas en tiras de 5 mm. .

Calentar en el mismo sartén a fuego medio, agregar los zapalliutos y saltear revolviendo de vez en cuando.

Sazonar y retirar hasta que estén al dente.

En platos individuales distribuir las pechugas de pollo con los pimentones y almendras.

Sirva acompañado de los zapallitos salteados.

Tambien se puede acompañar de champiñones.

Panqueke crab rolls (Carlos Monge)

This recipe is   from a wonderful man and smart and creative Chef, Carlos Monge, a Chilean chef , died too young a few years ago, was only 46 years.

But he left a legacy of wonderful recipes.

Carlos made important contributions to Chilean cuisine, techniques and ingredients of the Orient and the rescue of native products.

The amazing of  Carlos Monge was a pioneer of fusion cuisine, when he was known, traveled widely in China, Japan, Thailand, throughout Asia. .

Reviewing some of his recipes amazes me to see that for example in giving panquekes in this recipe (stuffed with crab) the measures are accurate, never fails,  and always he make the dough..

These are  small panquekes do no more than 10 or 12  cm make  in a skillet.

Can also be frozen.

A recipe that can be used to enter or bottom plate or aperitif. .A recipe easy and absolutely  delicious.

Ingredients(6-8 servings)

Dough

4 tablespoons of flour

1/2 teaspoon of salt

4 eggs beaten

4 tablespoon of cold water

Stuffed

2 tablespoon of oil

1 egg beaten

1 green onion chopped

350 grs. crab meat in little pieces (fresh of frozen)

1 tablespoon of white wine

salt and pepper

1 tablespoon of corn flour dissolved in two tablespoon of cold water

1 tablespoon of flour mixed with a little cold water

oil for fry

1. Make dough

In a bowl mix the flour with salt; add the cold water (4 tablespoon) and the eggs, beat until you will have a smooth paste.

Moist with oil a little skillet, place 4 tablespoon of the mix

Place 4 tablespoons of dough by turning the pan to spread evenly, cook medium fire until the edges are lifted a bit and turn to cook the other side. Follow the same procedure until the mixture and reserve the pancakes.





Prepare the filling


In another medium saucepan heat oil, add the eggs, green onions and crabmeat, cook over medium heat a few minutes. Add wine, salt, pepper and cornstarch dissolved in water, stir until it thickens. Remove from heat and let cool.
Preparation stuffed pancakes

Take each pancake and put two tablespoons of filling, fold the four sides towards the center. In rolls the pancake tight and together with the flour mixture with water (to make them stick better.)
In a skillet heat oil and fry the little rolls until golden, set aside on kitchen paper towels.


Serve hot.
Serve alone or with green salads.

EN ESPAÑOL

Panqueques rellenos con jaiba (cangrejo)

Esta receta es de un hombre maravilloso, creativo e inteligente , un Chef chileno maravilloso e intuitivo para la cocina, murió hace unos años, demasiado jóven, apenas tenía 46 años.

Pero dejó un legado de recetas maravillosas.

Fue un precursor de la cocina-fusión, viajó por todo el Oriente, China, Japón, Tailandia etc, de donde traía ideas maravillosas que aportaba a la cocina nacional chilena, en ese tiempo apenas se conocía la cocina fusión.

Me gusta porque sus recetas no son complicadas son exactas y utiliza elementos de aquí con otros de afuera.

De hecho esta masa para panqueques hecha por él mismo, yo sé que por tiempo muchas veces compramos las diversas masas pero a él ni se le ocurría.

Esta masa de panqueques se hace en un sartén pequeños porque esa es la idea unos rollos pequeños rellenos de carne de jaiba que puede ser congelada o fresca.

Los panqueque se pueden congelar, poniendo un film plástico entremedio.

Ingredientes

masa

4 cucharadas de harina

1/2 cucharadita de sal

4 cucharadas de agua

4 huevos batidos

Relleno

2 cucharadas de aceite

1 huevo batido

1 cebollín picado

350 grs. de carne de jaiba congelada o fresca (cangrejo)

1 cucharada de vino blanco

sal y pimienta

1 cucharada de harina de maiz disuelta en dos cucharadita de agua fría

1 cucharada de harina mezclada con una cucharada de agua fría

aceite para freir

Preparar la masa

En un bol mezclar la harina con la sal; agregar poco a poco cuatro cucharadas de agua fría y huevos; batir   hasta formar una masa suave.

Untar ligeramente un sartén pequeño con aceite, colocar cuatro cucharadas de la pasta girando el sartén para esarcir de modo uniforme; cocinar a fuego medio hasta que los bordes se levanten y  dar vuelta para cocer por el otro lado. Seguir el mismo procedimiento hasta terminar con la pasta y reservar los panqueques.

Preparar el relleno

En otro sartén calentar el aceite, agregar el huevo, cebollín verde y carne de jaiba, cocinar a fuego medio unos minutos. Añadir el vino, sal, pimienta y maicena disuelta en agua fría y cocinar revolviendo hasta espesar.

Retirar del fuego y dejar enfriar.

En cada panqueque o crepes poner dos cucharadas de relleno, doblar los cuatro costados hacia el centro.

Enrollar los panqueques bien apretados unir con la mezcla de harina y agua, esto hará que no se abran.

En un sartén calentar aceite y freir de a pocas unidades hasta que estén dorados, estilar en papel absorbente.

Servir calientes.

Se pueden comer solos o con ensaladas verdes.

Couscous salad

Sometimes I made Couscous but it my first post about it.

Many of you know and eat. I love Couscous more than rice, because is smooth and go so well with salads
.
Couscous is a food consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. Other variations exist and other cereals may be used, for instance, the Levantine variant,  is slightly more than twice the diameter and made of hard wheat instead of semolina.

It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East.
It is particularly popular among Jews of North African descent such as the Moroccan Jews , Tunisian Jews and Algerian Jews, and is eaten in many other parts of the world as well.


This recipe is adapted from one of  Veronica Blackburn a nice chef from here and cook teacher.
I love her recipes. And love how she cook.

The couscous is finded in almost all supermarket  in healthy food  or Oriental food.

The recipe

Ingredients (6 servings)

300 grs. of couscous

1 and 3/4 cups of boiled  hot water

2 tablespoons of olive oil

1 cup chopped tomatoes

3/4 cup of ciboulette chopped (chives)

1 pinch of garlic clove

1/2 teaspoon of cummin

1 teaspoon of salt

1 tablespoon of Balsamic Vinaigrette

1 tablespoon of olive oil to seasoning

1. Place the couscous in a large pot  and add the boiled water and salt, wait the water boiled again and cut the heat. Set aside by 5 minutes, and then take out pot lid and set aside other 5 minutes.
Add the oil mixing well. Let chill and add the chopped chives and tomatoes.

Seasoning with salt, cummin, garlic clove,olive oil and balsamic vinaigrette.
Stir well. Set aside and serve alone or with meat or other.

EN ESPAÑOL

Ensalada de Couscous (6 porciones)

Personalmente el couscous me encanta como acompañamiento casi màs que el arroz, porque suave y liviano y combina con cualquier ensalada, se adapta muy bien.

Esta es la primera vez que hago un post acerca del Cous Cous.Aunque hay muy buenas recetas.
Siempre es bueno partir por lo bàsico como se prepara y todo lo demàs.

Para los que no lo conocen el cous cous es una comida muy antigua en forma de grànulos que se confecciona a partir del trigo de sèmola, de la parte dura.
Existen variantes de este cereal pero es màs o menos similar.

Es muy conocido en el Oriente por supuesto, en Israel, en Africa, Francia España y Grecia-
Pero tambien se conoce en muchas partes del mundo.
Hace algunos años llegò aquì aunque no todos lo conocen ya se vende en varias partes.
Se encuentra en los supermercados en la parte de comida saludable o comidas orientales.

Esta receta està adaptada de una de Verònica Blackburn, excelente chef de acà y maravillosa profesora de cocina, me encantan sus recetas, son excelentes.

Receta
Ingredientes

300grs couscous
1 y 3/4 tazas de agua hirviendo
sal
2 cucharadas de aceite de oliva
1 taza de tomate picado en cuadrados pequeños
3/4 taza de ciboulette o cebollin verde picado
Para aliñar:
1 pizca de ajo machacado
1/2 cucharadita de comino
1 cucharadita de sal
1 cucharada de vinagre balsàmico
1 cucharada de aceite de oliva para aliño.

Mètodo
Colocar el cous cous en una olla ancha y baja, añadir el agua hirviendo, sal y esperar que vuelva a hervir y apagar el fuego-
Dejar reposar 5 minutos, destapar la olla, dejar reposar otros 5 minutos y añadir el aceite revolviendo bien.
Dejar enfriar y mezclar con el ciboulette y el tomate picado.

Para el aliño mezclar el año, aceite, comino, sal y vinagre balsàmico.
Mezclar bien. Dejar reposar un poco y servir solo o con alguna carne o legumbres.
Se aviene con todo.