I had a craving a couple of months ago, and I found Joyvah Halvah on Amazon. I will try this recipe, maybe I can make it better than Joyvah.
After checking what halvah is, thinking “it looks like Jijona” and verifying that in fact, Spanish-language recipe websites provide turrones as a reference, a recomendation for the next couple of months: if you happen to like halvah, check out your nearest bodegas or supermarkets with a good Hispanic section, as you may like the softer turrones (“nougat”, the English translations on the labels say) such as Jijona, fruits or yema. Don’t get Alicante expecting it to be similar to halvah: that variant is dense enough to count as a deadly weapon, we call it “the hard one” for a very solid reason.
Read the labels carefully if you’re allergic to nuts: the traditional variants contain almonds.
Salisbury steak: Use golden mushroom soup with half a can of water add mushrooms and onions.
Mac and cheese with hamburger: add mustard, bacon, celery and onions
Mac and cheese with ham: add celery and grape tomatoes.
Waldorf salad: Apples, mandarin oranges, grapes, celery and pecans.
In Africa, three staples are peanuts, cocoa and bananas. Together, with onions and hot pepper added, they make a wonderful sauce to simmer chicken in. Serve with a flat bread.
Trader Joe’s now sells a tube of Umami paste. It contains tomato puree, red wine vinegar, parmesan cheese, black olives, anchovy paste, sugar, salt, garlic, olive oil, mushroom powder, balsamic vinegar, grape must, sunflower seed oil. Adds a great punch of flavor even to the blandest of items. Add to something already flavorful, and you’ll be rolling your eyes in pleasure.