THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Greek halva - a plant-based sweetness without baking
Description
In times of food shortage or restriction, we often turn to simple, inexpensive and nutritious recipes. Greek Halva is a perfect example: it's a flourless, egg-free, dairy-free, no-bake dessert - a surprisingly tasty preparation made in a saucepan. I remember very well the first time I tried it: it was made for us by a Greek family friend when I was a teenager. I loved it so much that I immediately asked her for the recipe. Since then, I've always pulled it out whenever I'm in the mood for a simple, comforting sweet that's full of memories. Halva is found in many countries (India, Turkey, Lebanon, Persia...), but this Greek version is particularly easy to make. The texture is reminiscent of fudge or compact marzipan. Cut into small slices as you would a piece of chocolate.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Heat the oil in a large saucepan.
2. Pour in the semolina and fry over a low heat, stirring constantly, until golden brown and lightly toasted (about 10-15 mins). Be careful not to burn it.
3. Add the sugar and caramelise for 2 to 3 minutes.
4. Pour in the water all at once (watch out for splashes and steam!). Stir immediately with a wooden spoon.
5. Continue to stir over a medium heat until the mixture thickens and begins to pull away from the sides (about 5 minutes).
6. Pour into an oiled or lined baking tin. Smooth the surface. Sprinkle with almonds or crushed pistachios.
7. Leave to cool to room temperature then remove from the mould. Cut into small pieces, like a nougat or fruit pastry.
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This dessert keeps for several days out of the fridge and is eaten in very small portions. A sweet, simple speciality, deeply rooted in tradition.
THERMOMIX® METHOD.
