Making halva is a project. You don’t need to make halva, as it can be bought easily, but it is so much nicer if you do. It is a lovely cooking project because it reveals how a few simple ingredients are transform into a gorgeous confection that first crumbles, and then melts in your mouth. I fell in love with halva when I worked in Israel as a student where you could buy in in bustling markets. This recipe is adapted from Honey & Co – The Baking Book by Sarit Packer and Itamar Srulovich.
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Summer buckwheat, apple and hazelnut porridge
This is a lovely porridge to make as the seasons change and we move into the warmer summer months. Buckwheat is a wholegrain and is rich in dietary fibre and micronutrients. It is also filling and makes an ideal breakfast for both children and adults.
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Blood orange and almond muffins
These gorgeous, orange topped muffins are adapted from the signature recipe from Honey & Co’s baking book. They appear on the front cover.
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Carrot, pistachio & almond cake
This carrot, pistachio and almond cake is subtly flavoured with cinnamon. It does not contain any flour and is held together with eggs and ground nuts. Grated carrot and coconut give it a wonderful crumbly texture. I have made this version of Sabrina Ghayour’s recipe with olive oil, rather than butter and I have reduced the amount of sugar as the carrots make it quite sweet. It is a fabulous recipe and delicious with a dollop of thick Greek yogurt. I also served it as a pudding with a side of stewed and spiced apricots and some extra slivers of pistachio nuts.
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Lemon madeleines
Madeleines are easy and quick to make once you have measured out the ingredients and put the oven on. They are best eaten fresh within an hour of making as they lose their texture quickly. These are flavoured with fresh lemon zest and juice. They are so delicate and lovely to look at. A real treat.
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