Picky Food Eaters – This is an Eye-Opener

There is something that I need to address. Everyday it is a struggle to figure out what to cook, and there are those who ask, “What are you cooking today?” “We are eating that again?” “Why don’t you make this instead?” “I don’t like this, I don’t like that”, well some people do not know how hard it is, especially when it comes to picky eaters, those who waste so much food and those who don’t like to eat many things.

People have no right to complain, and also there are so many people in this world who go to bed hungry, who do not have sufficient amount of food to feed their families, malnutrition, and can barely get enough bread and butter on the table. Some people in impoverished countries and in our own backyards struggle with that and some people live off only a small quantity of food per month and even worse starve to death in this world.

I know due to certain health restrictions and non-permissible foods in someones diet or allergies or illnesses, irritants to someone which is understandable, but other than that people should not make a fuss over what to consume.

Because some people have resources and ample amount of choices of food and an array of ingredients to cook with and our fridge, freezers and tummies are always full and that is how picky eating comes to play. In life growing up if we did not eat the food our parents, grandparents made for us, and if we were fussy and picky, we would be sent to our rooms or somewhere without eating. People should not complain at all for food.

Just take a closer look to people who do not have that necessity or barely. What are they supposed to say? People should be fortunate and thankful that they do have that necessity, however some people take it for granted and are not thankful. This is really an eye-opener and our attitudes, pick and choosiness and other Things need to change in the world for the better.

Now to my readers,

Do you have picky eaters at home? would love to read what you have to think about all this.

It all starts with how we implement change in our society.

Talin’s — Favourite Sweet Tahini Bread Swirls

Many Years ago, I was at my Armenian Community Center and there was a Bazaar like a flea market type of event, and a couple of days before I went and assisted the Armenian Women’s Guild Group to make Sweet Tahini Bread Swirls to sell, So I learned how to make it from the Armenian Ladies and perfected it. So, I decided to write down the recipe to make it at home. I was so glad I did. It is incredibly tasty, and I enjoy making this. Although I have not made it in over a year, but I was thinking about it today, so I want to make it again this week, and Sweet Tahini Swirls are good anytime, any day. You can serve this with Coffee, Tea, Armenian Coffee, or at anytime. You can have it for Breakfast, or for a snack, whenever your heart desires. Well, Here is the recipe for this delicious dessert.

This is counted as 4 Bread Swirls of 16 Cm’s, but you can play around with the amounts according to how many you are making.

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Made some modifications, but full credit goes to the site above

Dough:

• 1 tsp dry yeast
• 120 ml lukewarm water
• 200 gr all purpose flour
• 2 tsp sugar
• 1 tbsp olive oil

Filling:

• 4 small tbsp tahini
• 4 tbsp sugar
• 4x tsp olive oil
• 4x tsp cinnamon

Use Flour on countertop or big cutting board to work with the dough and filling.

Make the dough

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchiness of the dough is more important than the amount of air in it.

Follow the Following Steps.

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of “pizza thickness” – about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You’re now ready to roll.

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut squares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchiness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/