The beauty of this recipe is that it transforms a very traditional flavor into something completely different with a very small touch.
I love such recipes. It shows us how rich our kitchen can become with new perspectives.
Add 1 tablespoon of butter to the pan in which you will roast the halva and melt it.
Add 1 glass of semolina and fry it with crush.
When the semolina starts to change its color, add 30 grams of almonds and continue roasting for two more minutes.
Add 200 g, about 2/3 cup granulated sugar, 150 ml, about half cups of water, 150 ml, about half cups milk, 25 g, 4 tablespoons of cocoa in a saucepan, put it on the stove and burn it to warm.
When the sauce is warm, cover the bottom, add 50 g of dark chocolate and mix.
When the chocolate melts in the sauce, add 2-3 drops of hazelnut syrup and pour the whole mixture into the semolina pot and mix it for another 30-40 seconds until all the ingredients are combined.
Then, cover the bottom and lid of the pot and leave it for 30-40 minutes to brew.
To serve the halva after resting, place the plastic wrap in a hollow bowl so that it covers the entire bowl and hangs out from the ends.
Add about 2 tablespoons of halva and smooth it with the back of the spoon.
Make sure the halva is spread over the whole bowl and put 1 scoop of ice cream inside.
Cover the ice cream and place enough halva to fill the container.
Cover the overflowing cling film and smooth the halva well.
Then open the cling film again and turn the bowl over on your serving plate and separate it completely from the cling film.
Finally, sprinkle some almonds on them.
Your chocolate halva is ready for dinner for your sweet talk.
WARM CHICKPEA RECIPE
1 can (400 gr.) Canned Chickpeas
1 Dry Cayenne Pepper
2 tablespoons of Vinegar
1 teaspoon of Mustard
1 tablespoon of Molasses
5 sprigs of Coriander
Half a teaspoon of Black Pepper
4 tablespoons of Olive Oil
You will be surprised by the short time you will spare to make this recipe, as well as the flavor that will emerge.
Strain 1 canned chickpea and put it in a large bowl.
Add 4 tablespoons of olive oil, 2 tablespoons of vinegar, 1 teaspoon of mustard, half a teaspoon of black pepper, 1 tablespoon of molasses, salt, 1 piece of finely cut chili pepper to this container and mix well and put in a suitable casserole bowl.
Add 60 grams of tongue cheese that you grate in large pieces.
Finally, chop the leaves of 5 branches of coriander whole and the stems finely and place them on the chickpea mixture.
Bake in a preheated 200 degree grill oven for 2 minutes.
You can eat it alone or by serving it with the main dishes.
EASY TAHINI BLARNEY RECIPE
400 grams of boiled beans
1 medium red onion
1/3 bunch of chervil
4 tablespoons tahini
8 tablespoons of olive oil
Juice of 1 lemon
1 teaspoon of salt
1 teaspoon of paprika
Put 2 eggs in cold water and boil for 7-8 minutes after the water boils.
Chop 1 red onion in parsley. Strain 400 grams of boiled canned beans and mix with onions.
Cut the 1/3 bunch of chervil to the leaves with your hands like small trees, separate some for serving, and add the rest on the onion and beans.
Mix 4 tablespoons of tahini, 8 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of salt and 1 teaspoon of chili pepper and add it to your market.
Mix well and spread the sauce all over, then take the boiled eggs into a half-full jar of water and shake well.
The shells of the eggs will be easily peeled off without burning your hands.
If you shake the egg before it is cooked thoroughly, it may spread inside the egg.
Slice one of the eggs and mix it into the blarney.
Slice and place the other one on top to decorate.
Finally, sprinkle the chervil on it and serve.
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