This recipe for pistachio halva uses only four ingredients and is the simplest I have tested. It has taken me years to find a recipe that works, and that tastes authentic in my opinion.
I have zero common sense, which is not usually an issue as I have Dave. He is an engineer and his brain is wired differently to mine. When I took Carli and Hannah to get their UK Visas, James came over to the house to put the car seat into my car. He took the seat out of his car, and two little plastic things. These were put into my car first before the seat was attached. All I could see was that they seemed to be a part of the Isofix system. And at that stage, I had no clue what that actually meant. I knew we had looked at loads of car seats, all with this system. And Carli chose the seat that could be used with or without this. All I knew was that the Isofix was part of the chair.
Dave then suggested we get spares of the plastic part, as that is what took the longest getting the seat in and out of the car. This was for our trip we are currently on. We went back to where we got the seat and the gentleman offered to assist us. While he was looking for spares, Dave and I took a closer look at that part of the seat. And we realized that the plastic bits were to expose the Isofix clips on the car. The salesman found two that were spare and gave them to us at no charge. This made life so much easier the next time I had to put the seat into my car. I placed the plastic bits in before James came over. And all he had to do was unlock the seat from his car, and lock it into mine.
Click on the links for conversions and notes.
- 150 g tahini
- 45 g fructose
- 25 g unsweetened malted milk drink powder *
- 30 g pistachios, crushed
- Place the tahini and fructose into a bowl and stir to combine
- Add the milk powder and mix until completely combined
- Mix the pistachios into the mixture to distribute as evenly as possible
- Place the mixture into a container lined with cling film
- Press down to compact, cover and place into the fridge for 24 hours
Please note that as fructose is hygroscopic you cannot substitute the same amount of cane sugar in this recipe.
Dave and I are with James, Carli and Hannah in England. We will be back at work on the 20th of November. I might not be able to read any blogs while we are away so please forgive my lack of visiting back. I will reply to comments when I can. You can follow our trip by taking a look at our holiday blog.
Inspiration published on Lavender and Lime November 11: