The best thing about going home is familiarity. This is most clearly felt for me in the kitchen. Although I was happy with my kitchen in Cardiff, mama’s kitchen is always tops. This is firstly due to memories of mother’s amazing dishes throughout my childhood up till now. One thing that has become more important to me since I began to enjoy cooking and baking however has been one essential element – Stock.
Would you like to add garlic to your meal? My mum has fresh garlic, chopped garlic, minced garlic and garlic infused oil. You feel your meal is missing a certain something special – open the third drawer to your left and be amazed at the choice of extras you can find! The fridge is another world entirely. A Narnia of goodness.
Maintaining a kitchen like that is a talent and is only an option for the people who truly love cooking. It takes years of dedication and I can only hope that my kitchen would be an inspiration, just like my mother’s. A kitchen like that is what brings on adventurous cooking and mouth-watering dishes.
Today I tried to make a baked apple recipe, spurred by my love of Mama’s kitchen. I had been looking for a similar recipe for ages and couldn’t find one on Pinterest. Below is the recipe I used. Next time I will add more cinnamon and Halva.
Baked Apples with Halva
5 tablespoons Halva (around 150g) [maltese Helwa tat-Tork]
1 teaspoon cinnamon + cinnamon stick
3 tablespoons sultanas
Handful pecan nuts
1 cup white wine
1. Preheat the oven to 180 degrees.
2. Core the apples and make a wide opening, saving the apple bits cut out. ( I left the peel on)
3. Squash the apple pieces and mix with the Halva , cinnamon dust, chopped pecan nuts and sultanas.
4. Spoon into the apples.
5. Place apples on baking paper in a dish. Add a cup of white wine to the dish and place a cinnamon stick in the wine.
6. Place in the oven for 40 minutes.
7. Serve warm with cold custard.