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From the Idun Library 

Simple Fare. Fall / Winter. A Guide to Everyday Cooking and Eating by Karen Mordechai, creator of Sunday Suppers

Tahini Toast — A good toast for one or a crowd. These beautiful toasts are simple but satisfying. The Tahini is enhanced with miso and brown butter, and sprinkled with a few edible flowers—mostly for show, although they can add a subtle flavor, too. Serve this with tea in the afternoon for a cheerful boost. Serves 2.

2 slices cherry buckwheat bread

1 tablespoon olive oil 

2 table spoons salted butter

1/4 cup (60 ml) Black or White Tahini

1 teaspoon fresh or dried edible flower petals 

Cyprus flake salt 

Preheat the oven to 350 °F (175 °C). Brush both slices of the bread with the olive oil and place on a baking sheet. Toast in the oven, flipping once halfway through, until they are golden and crisp on the outside, 8 to 10 minutes. Remove from the oven and set aside. 

In a small sauté pan, melt the butter over medium-low heat. Cook, stirring, until the butter begins to smell nutty and turns a rich, golden brown. Remove from the heat immediately and pour into a small bowl. 

To assemble the toast, spread the tahini evenly over both slices. Drizzle with brown butter and sprinkle the petals and flakey salt. 

A film exploring natural motion and beauty in select designs from Idun's AW17 collection.

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Ghédalia Tazartès by Lawrence Kumpf for Bomb Magazine. Published February 1, 2017. Ghédalia is an intriguing multi-talented legend in the Parisian experimental music scene with an expansive discography.
Read it here. 

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