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55.1 LBS BOX
11.02 lbs BOX
2.5 OZ JAR
Wednesday, January 11, 2012
Ginger & Cardamom Sugar
Next Time you Make a Mojito Try it with Ginger and Cardamom Sugar,
It will blow away your taste buds.
Ingredients:
Dissolve 2 cups of sugar in 2 cups of hot water
Add 1lb. peeled Ginger, Sliced (Wafer-thin)
Add 2 Cinnamon Sticks
Add 1/4 cup of Cardamom Pods
Add 1 tbsp. of Chili Powder
It will blow away your taste buds.
Ingredients:
Dissolve 2 cups of sugar in 2 cups of hot water
Add 1lb. peeled Ginger, Sliced (Wafer-thin)
Add 2 Cinnamon Sticks
Add 1/4 cup of Cardamom Pods
Add 1 tbsp. of Chili Powder
Tuesday, January 10, 2012
Aromatic Yellow Rice
We begin by selecting the following organic ingredients:
2 cups white organic basmati rice
5 organic green cardamom pods
8 organic cloves
3-inch piece organic Ceylon cinnamon
½ teaspoon organic turmeric
2 Tablespoons organic butter (optional)
1 pinch sea salt (optional)
2 cups white organic basmati rice
5 organic green cardamom pods
8 organic cloves
3-inch piece organic Ceylon cinnamon
½ teaspoon organic turmeric
2 Tablespoons organic butter (optional)
1 pinch sea salt (optional)
Monday, January 9, 2012
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.
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.
Wednesday, January 4, 2012
Chipiron Confitado Al Cardamomo
Ingredientes:
Vainilla de Jamaica
Cardamomo Verde
Chipirones
Patatas
Aceite de Oliva
Aceite de Semillas
Sal y Pimienta.
Vainilla de Jamaica
Cardamomo Verde
Chipirones
Patatas
Aceite de Oliva
Aceite de Semillas
Sal y Pimienta.
Tuesday, January 3, 2012
Chocolate and Cardamom Tart
Ingredientes:
Para la masa:
150 g de cocadas
150 g de galletas de masa brissé o mantequilla
1/3 taza de mantequilla
Para el relleno:
600 g de crema
6 semillas de cardamomo, en mitades
3 hojas de colapez, en trozos
600 g de cobertura de chocolate, picada
Wine sirup para rociar
Laminas de pan de azúcar para decorar
Monday, January 2, 2012
Chicken Korma.
Ingredients: (serves 4)
2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tsp garam masala
1/4 tsp dried chilli flakes
50g (1/2 cup) flaked almonds
1kg chicken , cut into 3cm pieces
200g (3/4 cup) Greek-style natural yoghurt
2 tbs tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50g butter, chopped
2 brown onions, halved, thinly sliced
1 cup thickened cream
If you are going to leave it overnight, I like to add a little more cream and yoghurt to thicken up the sauce.
2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tsp garam masala
1/4 tsp dried chilli flakes
50g (1/2 cup) flaked almonds
1kg chicken , cut into 3cm pieces
200g (3/4 cup) Greek-style natural yoghurt
2 tbs tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50g butter, chopped
2 brown onions, halved, thinly sliced
1 cup thickened cream
If you are going to leave it overnight, I like to add a little more cream and yoghurt to thicken up the sauce.
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