Scrumptious Peach Cake

Ingredients:

3 Peaches
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp cardamom ground
1 cup sour cream
1 stick unsalted butter
2 eggs
1 cup chopped walnuts

Blueberry Ricota Orange Crepe

Ingredients:

Amount
Blueberry ricotta filling
Ricotta¾ cup
Mascarpone¾cup
Orange zest1Tbsp.
Orange juice1Tbsp.
Granulated sugar1Tbsp.
Salt¼tsp.
Nutmeg, freshly grated¼tsp.
Cardamom, ground¼ tsp.
Egg whites, whipped to soft peak2ea.
Cream of tartar¼tsp.
Blueberries, fresh1½ cups
Butter, melted for baking3Tbsp.
Walnuts, toasted and chopped¼cup
Mint sprigsfor garnish

Crêpes
All purpose flour1cup
Sugar1Tbsp.
Salt½tsp.
Eggs3ea.
Milk1cup
Vanilla1 tsp.
Butter, melted3Tbsp.

Vanilla blueberry sauce
Sugar½ cup
Blueberry juice¼ cup
Corn syrup1Tbsp.
Cream¼cup
Butter, unsalted, cut into pieces¼cup
Vanilla1tsp.
Salt¼tsp.
Blueberries, fresh1cup
Lime juice1Tbsp.

Method
For the blueberry filling: In a medium-size bowl, combine the ricotta, mascarpone, orange zest, orange juice, sugar, nutmeg, cardamom, and salt, and stir to combine thoroughly.

For the crêpes: Place the flour, sugar, and salt in a bowl. Add the eggs, milk, and vanilla to a blender and pulse to combine. Add the flour mixture and blend for 20 seconds to thoroughly incorporate. Chill for 30 minutes. The batter should be the consistency of thin pancake batter.

When ready to cook, heat a 6-inch crêpe pan over medium heat until hot. Spray with nonstick spray and pour about 1 ounce of the batter into the skillet (just enough to thinly coat the bottom of the pan). Rotate the pan to cover the bottom evenly with batter. Cook for 30 to 45 seconds to set the batter, gently flip the crêpe, and cook for 10 to 15 seconds to set the second side.

Remove the crêpe and place on a plate covered with a paper towel. Stack crêpes on top of each other until ready to use.

For the vanilla blueberry sauce: Stir the sugar, blueberry juice, and corn syrup in a saucepan over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is deep amber, the bubbles start to get larger, and the mixture thickens; remove from the heat and add the cream slowly; stir to incorporate. Stir in the butter, vanilla, salt, and then the fresh blueberries. This can be made ahead, then chilled and reheated before serving.

To finish the blueberry filling: Heat oven to 350°F. In a large bowl, whisk the egg whites with the cream of tartar until stiff peaks form. Fold in one third of this into the ricotta base. Fold in the blueberries, then fold in the remaining two-thirds of the egg whites and stir to just combine. Chill until ready to fill the crêpes.

To fill the crêpes: Place one crêpe on a cookie sheet (half sheet pan) and spread the bottom half with ¼ cup blueberry ricotta filling. Fold the empty half over the top and continue with the rest of the crêpes and filling, placing next to each other in the baking dish, and brush with melted butter. Bake for 10 minutes, or until puffed and golden.

Remove from the oven, cut in half, and serve immediately with warm vanilla blueberry sauce.

Garnish with toasted walnuts, mint, and powdered sugar.

Dark Chocolate Fruit Dip

Ingredients: 

The three Cs of spices in this treat (cinnamon, cardamom and cayenne pepper) not only wake up your taste buds, but help you feel good by helping the brain to release endorphins, says Dr La Puma. Cayenne pepper in this dessert can even help reduce stomach ulcers and block pain receptors, making this dish nothing short of a true pleasure.

Upside Down Pear and Cardamom Tart.

Ingredients:

Step-by-step
Preheat the oven to 180°C/350°F/gas mark 4.

Crush the cardamom pods and keep the little seeds. In a saucepan heat the orange juice, sugar, butter and cardamom seeds until thick and bubbly. Pour the syrup into a 25cm flan tin (obviously it cannot be one with a push-out bottom or it will seep through and go everywhere).

Quarter the pears and cut out the cores (no need to peel them). Cut each quarter into thin slices and arrange symmetrically on top of the syrup in the flan tin.

Roll out the pastry and lay over the top of the pears in the tin. Cut off the excess around the edges. Sprinkle a little more sugar on top if you like.

Place the tin in the oven for 30 minutes, or until the pastry has risen and is golden. Put a serving plate on top, hold it tightly and flip the whole thing over. Tap the bottom of the tin to ensure that all the pear slices are on the plate, and remove it. A magically neat and tidy tart will appear.

Serve with cream or my Quick Real Custard.

Homemade Pumpkin Tart, an Ideal Christmas Dessert

Ingredients

1/4 of a a small pumpkin(peeled, cleaned, and cut into apple like slices)
1 stick of butter (cooled to room temperature)
1 cup of sugar
2 vanilla beans (split)
2 cinnamon sticks
Generous pinch of cardamom
Generous pinch of nutmeg
Pastry dough

Cardamom Flan

Ingredients:

4 large eggs
2/3 cup of sugar
2 1/3 cups of milk
1/2 teaspoon of vanilla extract or a pinch of saffron + 1/2 teaspoon of cardamom
Ingredients for the Caramel
1 cup of sugar
1/4 cup of water
1/2 teaspoon of lemon

Baklava: Turkish Dessert

Ingredients:

 Phyllo dough,
 Sugar,
 Mixed nuts,
 Butter,
 Honey,
 Lemon peel,
 Cinnamon,
 Cardamom,
 Cloves.
 Juniper berries

Cardamom Tapioca Pudding

Ingredients:

1/3 cup tapioca (sabudana, sago)
3 cups milk
3 tablespoons sugar
1 tablespoon sliced pistachios
Few strands of saffron
1/4 teaspoon cardamom powder

Cardamom Recipes

CARDAMOM GRANITA WITH CREAM

                                                                                                                                Ingredients:

- 9 capsules/ 350ml NESCAFÉ Dolce Gusto Espresso Intenso (approx 9 shots)
- 110g (1/2 cup) demerara sugar
- 6 green cardamom pods, cracked
- 125ml (1/2 cup) pouring cream
- 1 tbsp icing sugar, sifted
- 75g (1/2 cup) ground pistachio kernels

Cardamom Recipes

CARDAMOM RICE PUDDING                                                                          
                                                                                  

Ingredients:


Cardamom Extract
1 cup of water
1/4 rice
Lemon zest
1 Cup of sugar
1 oz Heavy cream
Mixed Berries for garnish.

Cardamom Recipes

EXOTIC CARDAMOM CHEESE CAKE

Ingredients:

1 1/2 cream cheese
1 cup whipped cream
1/2 chopped walnuts
3 large eggs
1/2 cup of sugar
Few drops of french vanilla extract
1/3 cup all purpose flour
1 tsp ground Cardamom
 Pie crust
Apricots
Apricot jam

Cardamom Recipes

CHOCOLATE FONDANT (WITH CARDAMOM)

Ingredients:

5 oz Dark Chocolate
3 large eggs
1 cup of sugar
5 tsp of butter
1/4 cup flour
1/2 tsp ground Cardamom

Cardamom Recipes

Pista Kulfi (Pistachios and Cardamom Ice Cream)

Ingredients:

4 cups whole milk
1 slice of white bread
1 teaspoon cornstarch
1/4 cup sugar, adjust to taste
1/2 teaspoon coarsely ground cardamom
10 pistachios sliced