Apple and Date Halwa

Halwa, or Indian pudding (I guess we could call it that) is a seriously delicious dessert with roots in the Indian subcontinent and the Middle East. It is typically served warm, but tastes wonderful cold too. It is truly a favourite in my house, and we make it as a treat for a celebration or festival.

SONY DSCSONY DSC

Now, my mother usually makes Halwa using semolina and banana, while back in India I have had it made with carrots and milk solids (mawa or khoya) OR believe it or not… bottle gourd. It’s fairly heavy on the sugar, which is obviously not so great for anyone trying to lose weight, or control their sugar.

This recipe is 100% inspired by the Happy Pear but it is most definitely a superbly different halwa recipe. Why? Because this one is 100% sugar FREE! Yup. That’s right.

SONY DSC

Now this halwa does turn out not so sweet, which I personally don’t mind, but as a note I think next time I will definitely add over some agave nectar or some rose syrup. Honey would work too, but really to each their own πŸ™‚

Before starting this recipe, make sure your dates are really well soaked. This is where we get the sweetness in the halwa and it’s essential that these are softened prior to cooking. They should break apart wonderfully once in the pot and caramelize with the rest of the halwa.

DSC09486.JPG

Now, I used semolina in my halwa because it is a great standard ingredient. Traditionally, ghee would be used to cook Β the halwa and I do recommend using some. My first attempt, I went with all coconut oil and i found that most people didn’t enjoy the coconut undertones to the dessert. It would be better instead to use grapeseed oil as it’s flavour profile isn’t as deep as coconut.

SONY DSCapple halwa

Oh and better yet… Diabetic Daddy Dearest actually ate thirds of this halwa. SCORE!!! The texture turned out really smooth and has a really nice apple flavour with hints of the sweetness from the dates… and that sweetness is like a really subtle and soft caramel πŸ™‚

I would realllly love to hear what you think about this recipe, and I would love you to know what kind of recipes you want to see! πŸ™‚

 

Advertisements

Fool Proof Roast Turkey

So since last year, my friends and I have made it a massive tradition to host Christmas and cook a delicious feat for everyone to eat together. Sort of like pot luck… but we all cook together and have heaps of fun with drinks and snacks and wonderful chatter.

This year we were 3 friends short! Yikes! We made the most of it, however, to celebrate Christmas as best as we could with plans to celebrate with the entire crew after new years.

SONY DSC
SONY DSC

Christmas, as I’ve said in my numerous posts before, is truly my favourite time of the year. It’s the time to get together with the family and enjoy wonderful food, and give back to community in any way you can. I love every little bit about it… actually maybe not the heat…

but you get the point πŸ˜›

This recipe is inspired from the Laura Vitale recipe – here is the link!Β Β but with a few additions πŸ˜› I had a few extra things left over and did it in a slightly different manner. The recipe though is pretty damn simple, and straightforward. For a first timer making the turkey… it actually turned out really wonderful (I’m not saying it… my friends are). Oh and I’ve realised I actually prefer the white meat…

SONY DSC
SONY DSC

Though that may be because the white meat was really quite tender.

The aromatics are essentially the same. The rosemary, thyme, sage, carrot, onion, garlic and celery. But! I added parsley, apple, lemons and some figs to the mix to create a sweet yet sort of tart flavour profile. It actually turned out wonderful! The glaze added just that added punch of flavour and sweetness to the tender meat.

SONY DSC

 

I used a Steggles frozen turkey, which was a really great decision! It came really well cleaned, the only thing I had to do was chop off some excess skin and the neck piece from inside the cavity. It took a whole 4 days to defrost, which also includes leaving out in the sink overnight! It was a 5 kilo tukey after all -_-

SONY DSC
SONY DSC

 

turkey.jpg

Boop di boop. And that is it!! The apple and figs make for a lightly sweet glaze and really different flavour to the turkey and gravy. It gives it a kind of hint of Christmas right in the meat πŸ˜›

By roasting the turkey uncovered it allows the skin to crisp up really nicely, and get wonderful colour of the skin too. By initially keeping the meat covered helps to circulate the heat and keep everything wonderfully moist πŸ™‚

SONY DSC
SONY DSC

I recommend checking out some youtube videos for advice on cleaning the turkey, and learning how to stuff and baste it, but this recipe is one I definitely want to try again and really expand on πŸ™‚

I hope you can feel a little inspired to cook turkey this year. Trust me it was my first time, and it wasn’t too bad at all πŸ™‚