Halva And Pistachio Sweet ©
To celebrate my Birthday I made a delicious sweet which was given to me from a dear Lady on the island of Alonniso! It is very easy to make, light as a feather, cooling and perfect for a big party, as it cuts into 40-50 pieces.
The island of Alonniso, part the Sporades islands of Greece, is very beautiful, peaceful and blessed with gentle and polite inhabitants. The island has many beautiful coves, many of which can only be reached by footpath and this delicious sweet was offered to us, along with an ice cold glass of water, after a long walk through the olive trees and pines, next to the turquoise waters of the Aegean.
Easy
15-20 Persons
Preparation Time : 1/2 an hour
Ingredients
The Semolina Halva
1 cups corn or sun flower oil. ( Not Olive Oil )
2 cups Semolina ( the thicker kind) Συμιδγαλη Χονδρό
2 cups sugar
4 cups of water
2 tbs finely chopped walnuts or unsalted pistachio
1 tsp ground Cinnamon
Instant Vanilla Pudding and Pie Filling : Kρέμα Στιγμής (AB or Giotis, if bought in Greece)
Two 62 g sachets of Instant Vanilla Filling (AB Kρέμα Στιγμής in Greece) or “home made custard.”
Cold milk according to instructions on back of packet, which makes 300 ml/1/2pint/13/4 cups.
Decoration
4-5 tbs roughly chopped Walnuts or unsalted Pistachio
Ground Cinnamon
Method: READ RECIPE FIRST TO THE END!
1. Oil your large square tin, roasting tin, 26 x 36 cm. Grind 2 tbs of nuts to be added to your semolina, in a pestle and mortar, until finely ground.
2. Measure out sugar and water and place in medium sized saucepan. Bring to the boil, stirring to dissolve sugar and simmer for 2 minutes.
3. In the mean time, pour oil into larger saucepan, heat for three minutes over medium heat and pour in semolina and a teaspoon of ground Cinnamon. Stir continuously over a medium heat, making sure it doesn’t color at all, at the edges. You should see the semolina grains sizzling, if not increase the heat a little. Stir for 3-4 minutes, but unlike the usual way Halva is made, you do not want the semolina to color at all!
4. Important : Now take your two saucepans off the heat and leave 3 minutes to cool down a little. Once they are a little cooler, pour your sugar syrup carefully into the semolina..It may splutter! Add finely chopped nuts of your choice. Mix quickly with a wooden spoon as it thickens quickly and while still liquid pour into tin. Smooth out and flatten on top with a spatula.
5. In a medium sized bowl add your milk. Then add the 2 sachets of instant filling powder and using a whisk beat for 2-3 seconds. This also thickens quickly, so pour over semolina straight away, making a very thin layer on top. Smooth out with spatula. Cover with cling-film, (it doesn’t matter if it touches) and place in fridge for at least an hour to completely chill.
6. When it is completely cold, cut into small squares, or diamonds 2×2 cm, mouth sized pieces, or a little larger. Sprinkle with chopped nuts and cinnamon and arrange on serving dish. This can be done an hour before serving, though I did do it the day before and the pistachios did not become soft. Serve with extra cinnamon along side.
N.B. This recipe can be made the day before, the nuts do not soften. Always make sure your nuts are fresh, even when buying them wholesale. Rancid or stale soft nuts, could spoil your whole sweet, so try a few first!
ALWAYS SERVE COLD STRAIGHT FROM REFRIGERATOR !
****** Always take care when boiling sugar syrup and when adding to semolina with hot oil. Always leave 2-3 minutes off heat to cool slightly before mixing together.
Get all your ingredients ready before starting to cook. Grease tin 26 x 36 cm with oil.
For this recipe I chose unsalted pistachio nuts, but you can also use walnuts. Make sure the nuts are fresh first and have not gone rancid or soft.
Pistachio nuts give a wonderful color to any sweet and are light in texture.
Pound the pistachio nuts in a pestle and mortar or electric grinder…..
….until fine.
Place sugar in saucepan, add water, stir to dissolve sugar over medium heat and simmer for two minutes. Important: REMOVE FROM HEAT to cool slightly before adding to hot semolina or it will spit!
Place oil in wide based saucepan, to give more surface area to fry semolina.
Pour in semolina.
Stir semolina in oil, you will see it sizzling and whitening where it touches the saucepan. It is important to stir continuously, as it must not color at all. Unlike the usual Halva,this halva is served white. Cook for 3-4 minutes. REMOVE FROM HEAT TO COOL DOWN FOR THREE MINUTES, BEFORE ADDING SYRUP.
Add syrup very carefully, when semolina and sugar syrup have been left to cool down a little, it shouldn’t spit, but always be prepared!
Your mixture will thicken quickly, so add nuts straight away.
Pour in ground nuts and mix quickly and pour into tin before it starts to thicken, which it does quickly!
I used my oven baking tray, which was the perfect size.
Flatten out with spatula.
Place COLD milk in medium sized bowl, pour in “Instant Vanilla Filling.” Give it a couple of turns with a whisk and pour over semolina. This also thickens quickly, so you want to work quickly.
Spread out with spatula. Cover with cling film. It doesn’t matter if it touches the surface of the cream. Place in refrigerator to thoroughly chill. At least two hours.
Place the rest of your nuts in electric grinder and grind less finely than before, for topping.
You don’t want to over chop the nuts, so that the colors show!
When you are ready to arrange on serving dish, remove Halva from refrigerator, take off cling film and cut into squares or diamonds, about 2 x 2 cm, or larger. Sprinkle generously with cinnamon and nuts. Using a round ended knife remove pieces one by one and arrange on serving dish. KEEP COLD IN FRIDGE UNTIL READY TO SERVE.
Final result!
Very refreshing, light and not too sweet. Perfect for a summer sweet.
As always, thank you for following my Blog!
Barbecued Lamb Chops Marinaded in Harissa ©
The summer days drift past, the Cicadas are nearly deafening and being out in the garden gardening, is the only place I want to be!
Food we must eat though, so my summer recipes are going to be the easiest and quickest possible and here below is a delicious marinade which I put together, from my two favorite ingredients. Now my dear husband, is an ‘airman’ and barbecuing is not his favorite thing, but it is never to late to learn, and as I have the luxury of having him home on leave, this summer is the “Barbecuing Summer” and our little Greek barbecue, has been working over time! I marinade the meat in the morning, he sets up the barbecue, before the day gets too hot and in the evening I throw together a quick salad and its done. We have had some laughs with billowing smoke coming off our veranda and we haven’t stretched to guests yet, but the results are yummy and for all you ‘Pros’ out there, here is a delicious recipe!
The secret to a happy Barbecue, is to have everything done, including the table, before you start!
When using coals, you need to light your barbecue about 20-30 minutes before starting to cook, so that the coals are good and hot. We get ours started with a few twists of paper, “Paper Sticks,”…… Grandpa Jack’s speciality!…. Kindling from the beach.
It is essential that your grill is really hot, before you lay the meat on, so that the meat doesn’t stick, especially when doing Burgers.
**** Always have a ‘fire blanket’ near by, when Barbecuing and water!
Especially for John in Arizona!
Easy
4 persons
Preparation Time: 20 minutes
Ingredients
1 kilo lamb chops ( Greek: Παϊδάκια )
1-2 tbs Harissa ( North African Chili Paste)
1-2 tbs ‘Dijon’ Mustard ( Only Dijon! )
1 tbs Olive oil
A little Salt, ( above sauces already salty ) freshly ground black pepper
Fresh Rosemary, Marjoram and Thyme
Accompaniments : ** Here are some links or details of ingredients for possible accompaniments. Just click on the “Link!’
Yogurt and chopped Coriander : 1 carton of Greek thick Fage/Total Yogurt, 2 tbs Chopped fresh Coriander, 1 tsp salt.
My Guacamole : https://whatscookinginjaneskitchen.wordpress.com/2012/05/29/my-guacamole/
Courgettes and my Vinaigrette : https://whatscookinginjaneskitchen.wordpress.com/2012/07/01/just-a-simple-salad-everything-is-in-the-vinaigrette/
Cucumber and Yogurt mint dressing: 1 carton of Greek thick Total/Fage Yogurt, 2 tsp ‘Dijon’ mustard, 1-2 tbs chopped fresh mint, 1 tsp salt, freshly ground black pepper.
Summer Beans : Lightly boil beans 8 minutes, refresh with cold water, drizzle with olive oil, salt and pepper and serve with lemon wedges.
Dessert : “Peaches, Lime and Lemon Verbena.” : 4 ripe juicy peaches, peeled and sliced, Lime Zest, Lime Juice, Chopped fresh Lemon Verbena/Louisa.
Method
1. Wash chops thoroughly, so that no bone shards remain. ( Little fragments of bone, sometimes sticking to the chops, after the butcher has chopped them.) If you want you can ask your butcher to clean away the fat off the bone of the chops, leaving just the meat. Then wrap the bones in tin foil before serving. This makes for less messy eating!
2. Mix together in a bowl your Harissa, Dijon Mustard and oil.
3. Lay fresh herb sprigs in wide ceramic dish, saving a few for on top. Lay your chops on the herbs and salt and pepper meat on both sides. With the help of a spoon pour marinade over the meat, turn meat over and do the same on the other side. Cover with remaining herb sprigs, cover dish with tinfoil and leave in refrigerator to marinade a minimum of 2 hours.
4. Remove meat from refrigerator 1/2 an hour before cooking, so that the meat is at room temperature.
5. Prepare accompanying dishes of your choice and have everything ready, BEFORE you begin the barbecue!
*** Harissa : http://en.wikipedia.org/wiki/Harissa
……and the preparation begins!
Pick a small bunch of Rosemary sprigs from your garden, or pot on your veranda, or buy from the market.
Pick a small bunch of Marjoram sprigs and another of Thyme.
Pick your home grown vegetables for the salads, or buy in the local market.
The smaller Courgettes are the nicest, about 10 cm long.
The avocados are not ripe yet in our kitchen garden, but I managed to find some in the village, so these will just have to wait until Christmas time, when they ripen!
Soak and wash your herbs in salted water to get rid of any bugs!
You can also hang the herbs to dry, for another occasion.
Mix together the Harissa and “Dijon”….only Dijon mustard! Add a little olive oil.
Lay your washed lamb chops, which you have patted dry with kitchen paper, on the herbs in a ceramic dish. Ceramic or glass is preferable to a metal dish! These chops you can clean, or have the butcher clean off the fat from the bone, leaving only the meat and then wrap the bone handles in tinfoil for less messy eating.
As is common in Greece the butcher gives you the Lamb chops with the meaty bit and the extension, spare rib.
This mixture of Harissa and Dijon mustard is wonderful………
Spread marinade over chops on both sides with the help of a spoon.
Salt and pepper, ( not too much salt as Harissa and Dijon are already salty!) Cover with the rest of your herb sprigs.
Leave to marinade in refrigerator for at least for 2 hours. *** Remove from refrigerator at least 1/2 an hour before barbecuing for meat to come to room temperature.
Nice hot coals, having been lit 1/2 an hour before cooking.
The herbs give a wonderful flavor and it does not matter if they get singed.
As the chops become cooked place a piece of tin foil to the side of your barbecue, in order to keep the chops warm, while the rest finish cooking.
Delicious!
**** For those on a low Carbohydrate diet and Food Combining this is a perfect meal. My “Spring Boost Diet” has been very successful and I have lost 7 kilos over 5 months, eating lovely food all the way!!!!!!! Those wanting to reduce their waistlines, can take a look: https://whatscookinginjaneskitchen.wordpress.com/2013/03/28/spring-boost/
After a wonderful break I return to you all with this lovely fresh summer recipe, which I hope you will enjoy.
My break was a little longer than expected, because having moved to the country, I have been on my feet all day gardening, watering and enjoying my family, which left little time for blogging! Today though is the 1st July, so I am back to my blog and will post every two weeks, knowing you are also all busy enjoying the summer and less time on your computers!
***Cook’s Note : Always do your ‘ingredients check’ of your store cupboard and ‘shopping,’ the day before cooking. Always have everything out ready before you begin cooking and never cook something for the first time, for guests! This is especially for my “New Cooks.” Like all things, the first time you try something new, you learn so much along the way. I even keep to this rule myself and when ever I don’t, the procedure does not flow and stress sets in!
**** Remember to consult my “Summer Photograph Gallery,” for ideas for summer cooking! Click on the link below.
https://whatscookinginjaneskitchen.wordpress.com/summer-cooking-photograph-gallery/
Easy, if a little time consuming!
6 Persons
Time to prepare : 30-45 minutes
Ingredients
6 evenly ‘plum’ sized tomatoes
Two, 104 g tins of tuna in oil
1/2 medium sized cucumber peeled and cubed
1 tbs capers whole
2 tbs ready chopped and stoned Kalamata Olives
1 small fresh chili ( optional) or a few drops of Tabasco
2 cm piece of fresh ginger, peeled and finely grated
3 tbs finely chopped parsley or coriander
Zest of lime ( If you only have a lemon omit zest!)
1 lime juice or lemon juice to taste
Salt and freshly ground black pepper, 1 tsp sweet paprika
A little olive oil to drizzle over finished tomatoes
Parsley for decoration
Method
1. Open tuna tins and drain away oil. Place in medium sized bowl and break up with a fork.
2. Peel 1/2 cucumber and dice into match head sized cubes. Reserve on large plate.
3. Measure out capers and place in sieve and rinse under the running tap to remove the brine. Reserve together with cucumber.
4. Measure out olives and add to plate. (If you don’t have the ready stoned kind, cut flesh off olive stone and chop as in photograph.This takes longer…!)
5. De-seed chili, chop finely, reserve on plate.
6. Peel ginger and grate on very fine grater, reserve on plate.
7. Wash, drain and finely chop parsley or coriander. Add to other ingredients.
8. Zest lime and then squeeze out juice. Add to bowl with tuna. ( If you don’t have a lime and only a lemon, don’t add lemon zest!)
9. 3/4 of an hour before serving, mix all your ingredients together. (Up until then, reserve in fridge with out mixing together. This gives a fresher result.) Season well!
10. Take each tomato holding it stem downwards in your palm. Using a very sharp serrated knife cut with a ‘zigzag’ pattern 1/3 rd down, from the top of your tomato. If you don’t have time for this just cut straight across for a more simple result. Using a sharp sided teaspoon remove the inside of the tomato. (Reserve tomato pulp, for other cooking.) Sprinkle the tomato with a little salt and turn upside down on kitchen paper to drain, while you prepare the rest.
11. Using a teaspoon, fill tomatoes a little above your opening and sit your lid on top. The tomatoes should be a little open showing the filling. See photograph.
12. Assemble on a large serving plate, decorate with parsley and drizzle, just before serving, with a little olive oil.
N.B. Only fresh ginger is suitable for this recipe, not powdered!
IMPORTANT : Taste two or three times for enough salt and lime or lemon juice. It needs to be really tasty, because when combined with the tomato, the tomato lessens the taste of the filling.
Choose even sized tomatoes, a little larger than plums.
Gather together all your ingredients before beginning to cook……one or two still need to be added here, check list!
Lime, Ginger and Olive Oil.
I didn’t have ‘ready stoned’ olives, so I cut the flesh off the stone, as above.
I then sliced the pieces in half and finely chopped them.
Here you see all the ingredients, apart from the ginger ready chopped. Cucumber, Capers, Olives and Chili. To the left
the Lime ready to be zested on the zester next to it, the Parsley at the top, next to the Tomatoes and Tuna, broken up with
a fork.
Once you are 3/4 of an hour away from serving, mix your ingredients together. This gives the freshest result.
Season well with salt, pepper and ‘sweet’ paprika. ( Not the HOT kind!)
Holding the tomato, stalk downwards, cut holding your knife at right angles a ‘Zigzag’ pattern around the upper part of
your tomato.
Open out and remove flesh from the inside, lid included with a sharp sided teaspoon. This teaspoon wasn’t sharp enough
and I changed to a sharper one!
Sprinkle the inside of your tomatoes with salt. Turn tomatoes upside down on kitchen paper to drain for five minutes.
Fill each tomato with your tuna mixture a little above your incision and rest cap on top, so that in the final result they
are a little open, showing your lovely filling!
Arrange on serving plate, decorate with parsley and drizzle with a little olive oil. Reserve in refrigerator ten minutes to chill.
A very good summer starter, full of flavor and health.
Delicious!
What's Cooking In Jane's Kitchen 