I’ve slowly been getting used to my new kitchen, unpacking more and cooking simple meals. So tonight I decided to be a little more adventurous and make the chilli from the last The Spicery meal set again with the “halva cake” spice pack. I’ve had halva before at a Lebanese restaurant – but it was a pistachio and sesame based dessert. I was quite intrigued by this being an orange halva, though according to the information on the packet “halva” just means “sweet” and is actually used to describe a range of different treats. The halva this time seemed to be a sweet orange cake with a spicy syrup poured over the top.
The chilli last time was for minced beef and kidney beans in a spicy tomato sauce. This time I did not use any mince, not even the vegetarian alternative I used last time, and instead added some mixed peppers to bulk it out a bit.
Ingredients required (versus actually used): Oranges, Eggs, Butter (dairy free replacement), sugar (plain white granulated sugar – no indication of type to use in the ingredients list but assumed granulated due to instructions), ground almonds (chopped almonds), polenta (there was no indication on the packet suggesting what form to buy the polenta in but all I could find was ready made polenta anyway), runny honey
The chilli was done with things lying about in my store cupboard, and I used the supermarket for the halva so cannot comment on sourcing from a smaller, more local store. I also lost the receipt so no indication of price, although it was not too expensive.
I started the halva first, creaming together the dairy free spread and the sugar. I picked white granulated sugar to make this easy. The eggs were then beaten in before the recipe demanded mixing up dry ingredients in a different bowl and adding them together. I did not want to use another bowl, so I just tipped in the spices, crumbled in the polenta and the almonds. I have just noticed I was supposed to add a pinch of salt. I did not. I then faced a problem – the recipe wanted orange zest and juice. I have neither grater nor juicer. The latter was easy to work around, but for the former problem I had to get the zest using a knife which was a clumsy, awkward way of doing things. I mixed it all in. The mixture was very wet, and there were lumps of polenta in it that I couldn’t get to mix in. I had a bad feeling about this. I contemplated putting it through the food processor to mince it all up but could not quite be bothered, so tipped it in the tin and put it in the oven.
Then I started on the syrup for the cake, and made the chilli alongside it. The chilli was just as easy to make the second time as the first and I enjoyed playing with the recipe. The spices required were also really common which I was so glad for – I had not being planning on making this until this evening, so it was great to be able to make it all out of the store cupboard, and in one pan even! No special equipment and nothing fiddly or time consuming – I could safely ignore it most of the time and leave it to its own devices. The syrup slowly reduced, the cake finished cooking. I took out the cake to cool whilst I made the rest of supper and let the syrup reduce more. Then I faced my second major problem. The recipe said I needed to strain the syrup over the mixture. I did not have any muslin cloth. I have a tea strainer, but I was concerned about using the sticky syrup on it. So I just poured it on as best as I could whilst holding the spices back with a fork. What else was there to do? The cake did not look anything like the picture and I was read to write it off as a disaster. It wasn’t particularly fun to make either – too fiddly and delicate for me. It did smell good though. Meanwhile, the chilli was the easiest, least fussy thing ever.
Equipment used: One bowl, a pan, a saucepan, a bunch of cutlery, a chopping board, a cake tin
This was my supper tonight! The chilli turned out great. I could have perhaps done with adding more peppers, but adding them in any capacity was a good choice. I am loving how versatile how this recipe is – I think it would be easy to play with this according to what’s in your cupboard. I think fried mushrooms would have been good, or using a tin of chopped tomatoes instead of passata. Perhaps mixing up different types of beans? Anyway, I am definitely putting this recipe in my recipe book and will be making it again. Its quick and simple to make, tastes good and is versatile. What else could you want? Also I have lots more leftover. I put it in my freezer to heat up after work if I don’t want to cook – I think it will freeze really well which only improves its versality. (I hope it does at least!)
The halva did not turn out as great. In the interests of honesty, I will put a picture, even if nots particularly tasty looking. It definitely went wrong, and it’s probably all on me. (Though honestly- all the supermarket sold was ready made polenta, what else was I supposed to have used?) (I think the dairy free spread may have been a bit too greasy for the recipe too.) It’s not quite a cake, to say the least. I was nervous digging in, but was actually pleasantly surprised by the taste and even the texture. The chopped almonds had sunk to the bottom forming a sweet, crunchy layer, topped with a moist, spongy layer of sort-of-cake. All soaked in sweet, spicy syrup. I preferred the Lebanese halva I had – with its curious mix of bitterness and sweetness, but as a significantly sweeter, warmer version this was very good. I won’t be making it again, and the thought of eating it all makes me feel a little ill (it’s so rich and sweet!) I’ll put it in the fridge though and with that much sugar, I’m sure it will keep. (I think it may go quite nice after chilling actually – it may set into a nice slice/candy like chunks.)
Not as much cleaning as the full meal before – it was less stressful making fewer dishes and there was more time to clean as I went. With the chilli taking care of itself, and the syrup requiring little attention I could clean then. The syrup is glued to my saucepan though, which is concerning as it’s my only one. I am soaking it in warm water and hoping for the best.