Sofia's halva

Tastes from our childhood become such an integral part of who we are.

Foods that we loved as children, especially if made by someone we love, fill us with a deep memory-based happiness in our adult lives upon eating them again. As much as I can love a dish I have made now, it will never compete against delicacies like my grandmother's lentil soup (Faki), my mother's chicken parmigiana (when I used to eat meat, I could have eaten this every day) or store-bought Pfeffernüsse gingerbread biscuits given to me each time I visited my Nanna and Great Nanna.

If I had to pick just one childhood treat, it would have to be my Yia yia's (Sofia) semolina Halva. She would put them into these little lego-coloured bumpy moulds and I could not stop at just one - ever. The most I had in one sitting was four, and for a 6 year old matchstick thin little girl, that was enough to make my stomach stretch to an unheard of size. My favourite place to eat them was in the homemade swing of a large, tiger striped blanket tied to two large tree boughs - my secret spot with my delicious treasure, absolute bliss.

However, one child's heaven-sent treat may most likely not be as appreciated by others who do not have the childhood memories attached. Whilst I love Halva, Ryan doesn't care for it, just as I don't care for his concoction of pasta with chicken stock and Kraft cheese singles. But there are those times when a person can enjoy someone else's childhood feast (just like I did with Ryan's grandmother's Ftira). So I can only suggest to give it a try, you might like it almost as much as I do.


Sofia's (Yia yia's) Semolina Halva
serves 8 -12

Syrup
2 cups sugar
4 cups water

Halva
1 cup oil
2 cups coarse semolina (I used fine, and it still worked out)
1/2 cup sultanas
1tsp cardamom
cinnamon to sprinkle on top
crushed walnuts to sprinkle on top ( or fold through if you prefer)

Place sugar and water in a saucepan and over medium heat stir until sugar has dissolved. Set aside.

In a larger saucepan heat oil. Drop one piece of lemon peel into oil to test temperature and then discard lemon peel. Pour semolina into oil and stir until semolina is lightly browned (NOTE: I have been told by my aunt that the semolina should be browned further, more towards brown sugar in colour).
Add sugar syrup gradually - BE EXTREMELY CAREFUL as syrup with cause the semolina to sputter. Continue until all the syrup has been mixed into the semolina and turn off the heat. Stir through cardamom and sultanas and pour semolina into a mould/s of your choice. Let them set for at least 5 mins and then turn out onto a plate whilst the semolina is still warm.
Sprinkle with cinnamon and walnuts. Enjoy.

ease: 5/5.
prep time: 1min to get ingredients.
cooking time: 14mins - make semolina whilst making sugar syrup.
total: 15mins.

taste: 5/5 (I am biased on this one). What can I say? Aromatic cinnamon and cardamom give way to a vanilla-esque semolina with plump, tartly sweet sultanas and then crunchy walnuts. Each bite reminds me of childhood joy and my grandmother.

would I make it again: Yes.

Sauteed bananas with cardamom praline sauce

Bananas in pyjamas are coming down the stairs
Bananas in pyjamas are coming down in pairs
Bananas in pyjamas are chasing teddy bears
Cos on Tuesdays they all like to catch them unawares

Can you call a banana sexy? Put the phallic symbolism aside, as a fruit, would you call it sexy? Cherries, figs and peaches would probably be the best contenders for this race if it were based on them being unadorned, in only their original skins.

However, draped in luscious praline with velvet vanilla ice cream and intoxicating exotic cardamom, I think these bananas are tres sexy indeed. These bananas are not in their pyjamas, they are in silk negligees, yummy edible negligees.

I must admit that I was intrigued into giving this recipe a second look due to its simplicity rather than the sum of its parts. Yet when I saw what lovely, reliably delicious ingredients accompanied said bananas, I already had my finger ready to bookmark.

What I love most about Epicurious (apart from being able to read recipes from Bon Appetit and Gourmet which would otherwise cost me $16AUD each to buy way down under in Australia) is that all those who cook the recipe, can write their opinions on everything from how it tastes to what their experiences were with the method. I know everyone's tastebuds are unique, and what pleases some may in all likelihood not please all, but on the whole, when a dish comes only with praises, you can decently expect that your efforts will be rewarded with tasty food. Apart from being able to easily keep in touch with loved ones, finding a multitude of recipes that would have otherwise never entered my kitchen is what I love about the Internet.

ease: 5/5.
prep time: 1min.
cooking time: 5mins.
total: 6mins.

taste: 4.5/5. YUM. The sauce is divine - smooth, unctuous and lusciously sweet with the slightest perfumed cardamom and a tang of lime. It envelopes the crispy, soft caramelised bananas and velvety ice cream beautifully. I made the following changes:

• 1tbs butter to fry two bananas
• 1/2tsp cardamom (I could have even used a touch more)
• I halved the bananas but kept the sauce the same has I can always want more sauce (as you can see from the drowning bananas in the picture).

would I make it again: Yes - quick and tasty for minimal effort.

recipe: Sauteed bananas with cardamom praline sauce

Yoghurt, passionfruit & banana Eton mess

I seem to be subconsciously channelling warm weather with my choice of ingredients.

With Winter in its last throes, I am blissfully making light desserts with tropical fruits - naughty I know. It must be the powerful sunshine and warm winds that move me towards the summer tastes. There is pure joy in eating a dessert like this with your skin warmly tingling and the softest breeze playing mischievously with your hair.
Alas, I prefer not to cook with out-of-season produce, so today will be my last Summer fling until Summer finally arrives with my mega dose of Vitamin D and seasonal happiness.
It's not so bad, after all, I have a wonderful three months of Spring's bounty to look forward to eating - most of which can also be enjoyed in the occasional burst of sunlight.


ease: 5/5.
prep time: 10mins.
total: 10mins.

taste: 3.5/5. Had it not been a touch runny from the passionfruit syrup, this would have been a 4.5/5. To be honest, the sugar syrup is not needed (it's also warms it up too much) - I would simply add the passionfruit as is in all it's glorious tartness, but if you need it sweeter, drizzle a little honey on top.
It is beautifully smooth with crispy, chewy meringue and crunchy tart passionfruit. Lovely, refreshing and light - it would be beautiful to eat on a sunny day with a light breeze and your legs up on the table (or a parnter). I added an extra 1/2 a crumbled meringue to each glass which I would recommend.

would I make it again: Yes - without the sugar syrup.

recipe: Yoghurt, passionfruit & banana Eton Mess

Roast pork & apple sandwich

Lunches around here hover on the mundane, as daily chores and work keep me busy enough to only spare a few minutes on its preparation.

I might occasionally whip up a nice treat to accompany the weekly main of toasted bread with cheese and a varying sliced meat (or if I have an extra minute, eggs with toast) but rarely do I change the main component.

Today Ryan's friend came over to help him with web-related work, which allowed me some spare time between loads of laundry and trips to the vet to make an extra-special sandwich. Pork and apple seems to be a classic paring that doesn't offend, and when cooking for someone you don't know, I prefer to play it safe and classic. I offered the boys a beer of stout, but bless their hearts they choose apple juice.

Also, a very Happy Daffodil day to everyone. For those who don't know what today celebrates, Daffodil Day and it's merchandise raise money towards cancer research. The bright yellow flowers that bloom in dreary winter are the perfect symbol for a cancer-free future.


ease: 5/5.
prep time: 12mins.
cooking time: 1 hour.
total: 1 hour & 12mins.

taste: 4/5. For lunch I didn't have time to make the bread so I used a honey & oat loaf. I halved the ingredients to make a sandwich for two (with left overs). I cooked the pork at 200C for 15mins and then at 180C for 35mins. I let it rest for 10mins. Ryan enjoyed the sandwich.

would I make it again: Yes - for a special lunch.

recipe: Roast pork & apple sandwich with stout

Beef bourguignon

Last night I could not be bothered cooking, I had myself a lazy night.

I sometimes skip making dinner, but as I plan each meal in advance it means that I have one dinner's worth of ingredients that still need to be used up. My solution is to make it the following day for lunch. It worked out perfectly as we have dinner plans tonight, which normally means we are absolutely starving by the time our reservation comes. However, I am hoping that by having a big lunch and perhaps a smoothie in between, we will be in that perfect place of hunger without actually being in pain.

I heavily adapted this recipe as I do not have a casserole dish so I was unable to move it to and from the oven. Here is what I did (Large single serve, or medium serve for 2 if there's a side dish):

Beef bourguignon from Stephanie Alexander's The Cook's Companion

1tbs olive oil
100g streaky bacon cut into 1cm cubes
5 shallots
700g blade steak, 5cm cubes
ground black pepper
2tbs plain flour
1tbs Brandy
1 cup red wine
1 bay leaf
1 sprig thyme
2 stalks parsley
small piece of blood orange peel
1 cloves garlic, minced
1 cup beef stock
5 large flat mushrooms sliced thickly
25g softened butter

In non-stick fry pan heat oil and brown bacon gently. Remove with slotted spoon and brown shallots then set aside with bacon.
Season beef with pepper and brown in pan. Scatter over 1tbs flour on high heat, then add 1tbs Brandy. Keep heat on high and add wine, and reduce a little. Make sure to stir up any brown bits.
Add herbs and orange peel. Add garlic, bacon and onions. Add beef stock, cover with baking paper snugly and cover with lid. Cook for 20mins and add mushrooms, recover and cook for a further 10mins.
Ladle 1/2cup of juices into a small bowl. Cream softened butter with 1tbs flour and add to juices, mixing with a fork until combined. Pour this into beef and stir until combined. Bring casserole to a boil to thicken slightly.

ease: 4/5.
prep time: 25mins.
cooking time: 30mins.
total: 55 hour.

taste: 4/5. I cooked it for 35mins rather than 30 and by that stage the liquid had almost completely evaporated so I would recommend reducing it by 5mins or just check on it.
Ryan liked this, and thought all the flavours went well. He thought the red wine was the strongest flavour. I removed the herbs before serving.

would I make it again: Yes - I will make it the same way but reduce the cooking time by 5-10mins.

Lychee and coconut tapioca pudding

The weather today was like the twilight zone.

I had just let my little furry munchkin out to pee when hail stones began to pelt down from a blue sky. I have never seen my dog run so fast in his life, I don't think he has ever been outside when it is hailing before, so he got a bit of a fright, and heavily drenched.

I sauntered into the bedroom to wake my sleeping husband to witness the sight. From the bed all he could see was sunshine and azure skies, but he heard the racket of the little drops of ice against the windows and roof and got up to see what was going on.

Lately our weather has been quite erratic and irregular, we have had gale winds for the past week which has caused extensive damage and the loss of life. I have heard that Adelaide has been experiencing 100kmh winds, crazy stuff, especially for the beginning of Spring.

The government has suggested people stay in their homes if possible, and away from their windows. Luckily I'm as happy as a Larry to stay indoors, I can cook and eat to my hearts content.

I'm expecting my dad to drop by and as he has taken a liking to tapioca, I fixed up another pudding, this time with a tropical twist using lychees, a flavour he loves in his juice drinks.


ease: 5/5.
prep time: Overnight to soak tapioca.
cooking time: 10mins plus cooling time in the fridge (at least 1 hour).
total: 1 hour & 10mins plus overnight (but just 10mins actual work).

taste: 4/5. This would be heaven on a hot day. The first flavour you get is the sweet brown sugar, followed by the refreshingly sweet lychee, then the tart crunchy passionfruit before the creamy coconut tapioca and then the lychee coming in again at the end. The flavours go well; the passionfruit is essential as its sharp acidity helps to cut through the other different types of sweetness. The only downside was at the end, when it was just the coconut tapioca, it left a powdery residue in my mouth, which was weird. Otherwise a nice, light, cooling treat perfect for a hot night's dessert.

would I make it again: Yes - in hot weather, and hopefully with fresh lychees rather than canned.

recipe: Lychee and coconut tapioca pudding

Cheeseburger

I have a non-alcoholic induced hangover - I think I shall call it the loud-music-and-screaming-to-talk hangover.

This morning, the sunshine streaming through my window was like a laser pointer to my eyes, a split second later came the numb pain, mostly localised the the front of my brain and eye sockets. My nose also had a tingle, hopefully of the allergy variety rather than the cold-and-flu. Although I did not drink any dubious substances, I did overdose just a little on chocolate. I had eaten two more of my chocolate puddings during the day (I made six, and there are only two of us so I must eat my share) and in the evening I binged on chocolates, tim tams and Laurent cakes filled with all types of, you guessed it, chocolate. I must add that last night was the celebration of my gorgeous sister-in-law's 26th birthday. After the junk fest we spent the night at a bar, where the loud music and screaming took place.

It has probably been at least 3 years since my husband and I last went to a club/bar, so my noise tolerance had reverted back to my pre-club years. As we had wonderful company, the night was wonderful and worth today's repercussions.

Because I don't drink alcohol I've never had the craving for 'greasy' food after a big night out, hubby on the other hand had a drink or too (with absolutely no repercussions) so I thought I'd make him a burger (they're not that greasy when home made but comforting none the less). The fact that I'd be spending less than 10 minutes in the kitchen was also wunderbar.
ease: 5/5.
prep time: 2mins (to get patties on, do all other prep while they cook).
cooking time: 8 mins.
total: 10mins.

taste: 3/5. Hubby liked it, however as I have made him quite a few hamburgers before, he didn't like these more than this deluxe cheeseburger for instance.
It is perfect for when you want minmum mess and dinner ready in pretty much 10mins.

would I make it again: No, I have time to cook so I can spare it on something he likes more.

recipe: Cheeseburger

Potato & parmesan soup with parsley pesto

Winter would not be right without potato soup.

I love soup. As a child I especially loved my mother's potato and leek soup which came a close second to my grandmother's Faki (lentil soup). The upside of potato soup is that it is luxuriously smooth and a blessing when your teeth are painfully tender from yet another tightening of metallic braces. I've made quite a lot of different potato soups, some lovely, some a little boring.
What caught my eye with this recipe was the addition of Parmesan as well as a parsley pesto.

Even my soup-hating husband will try a bowl of potato soup so here's another one.

ease: 4.5/5. I hate peeling and grating.
prep time: 18mins (to get soup on the stove and to make the pesto).
cooking time: 25mins.
total: 42mins.

taste: 3/5. Hubby rated it a 3.5 but it was much too thin for me. I would reduce the milk by at least 250-500ml as it makes the soup powdery and water thin. Thankfully the parsley pesto thickened it up a bit and added much needed flavour. The Parmesan was lost in the soup but came through the pesto really sharp and salty. DO NOT eat it without the pesto, it would be boring. This easily serves 6.

would I make it again: No - I've made nicer potato soups.

recipe: Potato & parmesan soup with parsley pesto from donna hay magazine, entertaining, issue 46

Chocolate-chestnut self-saucing puddings

Winter is back with its chilly temperature, violent winds and torrents of rain, which makes it the perfect day for warm, gooey chocolate pudding.

I will probably be making quite a few chocolate/decadent desserts whilst the last eleven days of Winter fly by, after all, it will not be back for another nine months and I doubt I shall want such heavy and self-indulgent desserts in warm weather.


ease: 4.5/5.
prep time: 30mins.
cooking time: 25mins.
total: 55mins.

taste:4/5. Hubby liked these even though he found them a bit rich. I am a chocoholic but I actually find desserts made with cocoa rather than chocolate too rich for me. I didn't have shallow 2cup bowls so I used 6 1 & 1/2cup ramekins so they took a little longer to cook.
The cake itself has a deep cocoa taste and is also a little dry, which is fine as there was plenty of the thick, also heavy, sauce at the bottom of the dish. I couldn't really taste the chestnut in the chocolate cakes, but it came through the cream (I didn't add the Marsala as I thought it might overpower the chestnut).
The sauce had a stronger Marsala taste, with the raisins, unless you actually bite into a raisin you can't taste them. These were lovely enough, but I couldn't eat more than 3 spoonfuls. I can't seem to find a Dutch-process cocoa which might give a different taste to the regular baking cocoa I use, and not make it as rich and overpowering.
Side note: I actually found these to be less rich the next day after being heated up in the microwave.

would I make it again: No. I'd prefer a chocolate molten/lava cake to a pudding with sauce down the bottom.

recipe: chocolate-chestnut self-saucing puddings

Quickly scaled Mont Blanc

Dessert in under 10mins - no problem.


ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 2.5/5. Everybody found these too rich to eat more than 3 spoonfulls. I only used 300ml cream to make 3 dishes, and it was still too much. Once the cream dissoves you get a hint of the puree and then the sharp, solid dark chocolate. Nothing really melds together at all and it's just too sugary without any substance.

would I make it again: No.

recipe: Quickly scaled Mont Blanc