Indian desserts remain for me a somewhat tricky and challenging thing – I find them extremely sweet and I struggle to actually fall in love with the flavours. So I decided to experiment with a very well know Indian dessert – Semolina Halwa. This is an easy dessert to make. In this instance though I decided to use a lot less sugar and added sultanas and raisins and served this together with a peach puree. What is also great about this recipe is that you do not need to use an oven for this dessert – just a warm plate. Live a bit beyond the ordinary and give this one a sample….
semolina halwa with peach puree = easy indian dessert
- ½ Cup semolina
- 3T Ghee
- 25g Sultanas (small handful)
- 25g Raisins (small handful)
- 2 Cinnamon sticks
- 2 Cardamom seeds (shelled)
- 1 Cup boiling water
- ½ Cup sugar
- ½ - 1 Cup cream
- Pinch of salt
- 100g Drained tinned peaches
- 1t Sugar
- For serving
- 30 g Pistachio nuts crushed
- 30g Almonds flakes
- Melt the ghee over medium heat and add the semolina, sultanas, raisins, cinnamon stick and cardamom seeds.
- Let it cook to a point where the fruit is nicely swollen and the semolina turns somewhat of a pinkish colour.
- Add the water and let it simmer until the semolina is cooked. Remember to stir.
- Add the sugar and allow it to cook for a minute or two.
- Add the cream and salt and cook over low heat for a few minutes.
- Blend the peach and sugar together for the puree.
- To serve - Make two quenelles per person.
- Put some of the peach puree on the side of the quenelles and sprinkle with almond and pistachio nuts.
- Serve luke warm or cold.
After a brief but blitzy gastronomic tour through Johannesburg this past weekend I returned home in need of something healthy – something green. So I made this delicious + scrumptious + sumptuous salad. It’s fresh and easy – just add all the ingredients in a bowl, sprinkle with some salt and drizzle with lemon infused olive oil and a squeeze of fresh lemon juice. I like to serve the baby marrows still warm from the oven and then all the other ingredients at room temperature. It’s crunchy, creamy, tangy and really splashy in flavours. Enjoy.
My favourite shades of green:
+ Irish colour green – I am married to a wonderful man of Irish descent … where everything from the Emerald Isle seems to be green;
+ The green of an olive;
+ The green colour of growing grass;
+ Lime green;
+ … and then the US Dollar green. 🙂
green salad + broken-cheesy-olive-melba-toast = fresh + sumptuous
- For baking the baby marrow
- 400 g Baby Marrows
- 2T Olive Oil
- For the broken-cheesy-olive-melba-toast
- Melba toast – decide how many you want – I like plenty
- Handful of green olives - chopped
- 100g Peppery Chevin goats cheese
- Squeeze of lemon juice
- Other salad ingredients
- 250g Asparagus (I only had tinned asparagus but fresh asparagus will be first-class)
- 1 Handful pumpkin seeds
- 1 Handful pistachios
- 1 Avocado sliced
- Few sprigs of parsley – torn
- Lettuce of your choice – I like to use the frilly lettuce for this salad – it looks pretty
- Lemon infused olive oil
- 1 Lemon
- Baking the baby marrow: Preheat oven to 180 °C. Coat each baby marrow with olive oil and sprinkle with salt and bake for 30 minutes. Take out of oven and cut length ways.
- The broken-cheesy-olive-melba-toast: Break the Melba toasts up into pieces. Mix the goats cheese, green olives and the lemon juice together and smear on each piece of toast.
- Making the salad: Mix all the ingredients together. Drizzle with olive oil and lemon juice. Sprinkle with some salt.
- Serve with love.