As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to make the Beetroot Halva. I chose this recipe for two reasons. Firstly Angelica was very fond of sweets, secondly I collect ‘reddish’ recipes which always make an interesting entry for my blog. Halva is one of the most delicious dishes you can make with beetroot. Serves 4 2 large, fresh beetroot 1 litre milk 3 tbsp caster sugar 5 tbsp unsalted butter 3 tbsp raisins A small handful of chopped cashew nuts A pinch of ground cardamom 1 Coarsely grate the beetroot. Place in a large, non-stick saucepan with the milk and cook, stirring occasionally, until the milk has dried off. It will take more than an hour. 2 Add the caster sugar and 4 tbsp of butter and cook, stirring, for another 15-20 minutes to help the beetroot caramelise. It will turn a lovely, deep red colour. 3 Meanwhile, gently heat 1 tsp of unsalted butter in a pan, then fry all the raisins with the cashews and a pinch of ground cardamom until the nuts are lightly golden. 4 Stir into the halva. Taste, adjust the sugar and serve hot. Anjum’s Indian Vegetarian Feast by Anjum Anand (Quadrille). To learn more about Angelica read About Angelica.
This website is for all people interested in seeing the world through bright colors, the brightest of them being Red …
Angelica Balabanoff Angelica Balabanoff; red; McFarland appetizer artist basil beetroot biography Bruges Chernigov color fashion food gifts intersex Lenin LP macarons Maria Lafont McFarland McFarland Publishers Moscow Mother loss music my mother omelet Paola Volkova Paris Poster propaganda quiz rebel recipe red risotto Russia Russian salad Soviet stars Tea-Room Tomato tomatoes Trendy woman writing