HOME FLIP		HALVA RECIPE 1: Ingredients: 1 cup olive oil 2 cups semolina ¼ cup slithered or flaked almonds 3 cups caster sugar 4 cups water juice of lemon cinnamon stick or teaspoon of powdered cinnamon. Method: Heat the oil in a heavy-based saucepan before adding the semolina and almonds. Cook semolina and almonds until golden, stirring often to ensure semolina doesn't burn. Meanwhile, in a separate saucepan, combine sugar, lemon juice and cinnamon stick and water and heat until sugar dissolves. Pour water mixture into semolina and keep cooking on a low heat, stirring constantly, until mixture thickens. Remove cinnamon stick. Transfer mixture to a presentation bowl and let stand at room temperature before serving. Will keep at room temperature for several days. (don't refrigerate) RECIPE 2: Ingredients: 200 grams semolina 50 grams butter 50 grams crushed cashews 200 grams brown sugar 250 ml water 1 teaspoon ground cardamon 50 grams currants, raisins or sultanas Method: Toast semolina and cashews in a heavy-based saucepan over a high heat for five minutes, stirring constantly. Don't let semolina burn. Stir in butter and set aside. In another saucepan, bring sugar and water to the boil. Reduce heat and then add semolina, cardamom and currants. Continue to heat and stir constantly until mixture becomes thick. Remove from heat, and transfer mixture to a shallow based serving plate. Leave to cool, then cut into slices. RECIPE 3: Ingredients: 2 cups semolina 1/3 cup almond flakes ¾ cup olive oil 1 teaspoon cinnamon ½ cup raw sugar 1 cup water Method: Toast semolina and almond flakes in a heavy-based saucepan for 5 minutes on high. Add ¾ cup olive oil and cinnamon and stir. Meanwhile, dissolve sugar in water and heat before adding to the semolina. Stir constantly until the mixture becomes thick. Transfer to a presentation plate and allow to cool before serving.