Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
masala from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel
o 6.
150 Great Recipes for all Seasons Chicken.
ggs.
Combine flour, salt, cardamom and remaining sugar in a
or the orange cardamom syrup, bring orange zest, cardamom, sugar and 1
salt, and 8 pods green cardamom in a large bowl; add
Place lemon zest, cardamom pods, vanilla pod, and ground
ith paper towels.
Place cardamom seeds, cinnamon stick, and star
ill.
Lightly crush the cardamom pods and place in a
ugar and 1/4 teaspoon cardamom, stirring constantly. When the sugar
salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
Add dry
recipe calls for ground cardamom, it is best to start
ntil smooth. Add flour, ground cardamom and salt and process until
Mix 1/2 teaspoon cardamom and powdered sugar in medium
pricots, 2 cups water and cardamom in a bowl. Cover with
and drop in the cracked cardamom pods with their fragrant seeds
Preheat oven to 275\u00b0F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.
Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22-25 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Flake salmon into large pieces and arrange on a platter. Top with dill, if using.
Place chocolate in a mug; set aside.
Heat milk, cream and cardamom in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.
Remove from heat, strain, discarding cardamom, and stir in vanilla.
Pour over chocolate and let sit for 1 minute.
Whisk until smooth. Sprinkle with freshly grated nutmeg to serve.
Combine condensed milk, cream and cardamom in a large heavy-bottomed
Combine milk, vanilla and cardamom in a small saucepan over medium heat. Bring to a simmer. Whisk eggs, egg yolks and sugar until pale and creamy then gradually whisk in hot milk mixture until combined. Strain, discarding cardamom pods.
Divide between 4 - 4.25 oz ramekins. Steam for 10-12 mins, or until just set at center. Let cool. Cover with plastic wrap and chill for 2-3 hours, or until firm.
Top custard with chopped peach and mango. Serve.