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Popular in cuisines around the world, sesame is the oldest domesticated oilseed crop, having been cultivated for over 5000 years - mainly in India and Africa. Known as a survivor crop, it can grow in monsoon or drought conditions where other plants fail. It also has one of the highest oil contents of any seed, and these oils were an early export from civilisations in the Indus Valley to others in Mesopotamia.
This simple combination with dark chocolate is easy to make and exquisitely tasty.
Ingredients
100g dark chocolate (chips or chopped up)
100g sesame seeds
4 tbsp tahini (runny)
Method
Lightly toast the sesame seeds in a pan until golden. Melt the chocolate in a bain marie or slowly in a pyrex bowl for 30 second intervals in the microwave. Once melted stir in the tahini, then add the sesame seeds mixing until all combined.
Pour into desired moulds and place in the fridge or freezer to set. Keep stored in the fridge. Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
