Chilled Pea Soup with Crab Salad by Manu Feildel
The black olive oil and a lemony crab salad make it lively and refreshing.
2 cups semolina
1 1/4 cups plain flour
1/2 Tbs ground turmeric
1 tsp baking powder
1 Tbs ground aniseed
1 cup sugar
1 cup butter
400mL sweetened condensed milk
1/2 cup water
1/2 cup pine nuts
In a bowl, combine semolina, plain flour, turmeric, baking powder and ground aniseed.
Add sugar, butter, condensed milk and water. Stir until smooth.
Pour mixture into a baking dish or cake tin and sprinkle pine nuts on top.
Bake at 190 C for 40-45 minutes until golden.
Allow to cool before cutting into squares.
Photo Credits: Levana cooks