Tag Archives: cardamom

Vegan Chocolate Biscotti

Treats, , , , , , , , , , , ,

Chocolate, pistachio, cardamon biscotti

Biscotti are twice cooked Italian biscuits. You cook them first as a log, and they come out of the oven a soft cookie texture. After cutting them into slices you cook them a second time. This time they end up dry and crunchy, and perfect for dunking into a coffee or hot chocolate.

This version of the recipe uses almond and coconut flour to make them gluten free, maple syrup to avoid refined sugars, and no eggs to make them Vegan and Vegetarian. Despite being a significant variation on the traditional recipe they are a delicious, crunchy Biscotti that are no shame to the original recipe. The almond flour gives them a lovely richness that makes them feel more sinful than they are!

Unfortunately our son has just sneaked half the batch while we were out so we have to make a second batch already…

Ingredients

  • 100g blanched almonds (or 1 cup almond flour)
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp cardamon powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp sea salt
  • 1/4 cup maple syrup
  • 1/2 cup pistachio nuts
  • 1/4 cup dark chocolate, chopped into small chunks

Directions

  1. Pre-warm the oven to 180 degrees Celsius (350 degree Fahrenheit)
  2. Blend the almonds in a food processor with a metal blade (preferably the mini food processor attachment or a chopper accessory on a blender) until they are a fine powder (alternatively use almond flour
  3. Add the ground almonds, coconut flour, cocoa powder, cardamon powder, baking soda, and sea salt to a food processor. Process to combine all of the ingredients
  4. Add the maple syrup and process to combine all of the ingredients. (Note: If you prefer sweet biscuits you might like to increase the amount of maple syrup to 1/2 a cup. This is not a particularly sweet biscuit recipe.)
  5. The mixture should start to form into a ball. Let it rest for 5 minutes for the coconut flour to absorb the maple syrup.
  6. Remove the mixture and place it on a piece of greaseproof paper. Knead in the pistachio nuts and chocolate to mix it through the mixture evenly
  7. Place a sheet of greaseproof paper on a baking tray and place the mixture in the middle of the tray. Shape the mixture to form a block about 20cm long, 10 cm wide, and 2 cm thick.
  8. Cook the biscotti in the oven for 15 minutes.
  9. Remove from the oven and allow to cool (approximately 1 hour)
  10. Slice the log into 1cm wide biscuits using a bread knife. It is important that they are even in width as you are going to cook them again.
  11. Spread the slices of biscuit evenly on a baking tray lined with greaseproof baking paper
  12. Cook again for 15 minutes until the biscotti are crisp and crunchy but not hard
  13. Allow to cool and serve alongside coffee or hot chocolate

Music to go with it…
Listen on Spotify: Carbon Handshake – A Dive Right

Cardamon Black Tea

Drinks, , , , , , ,

 Cardamon Tea

When I lived in India I loved Masala Chai (a milky spiced tea), but I have also discovered that adding Cardamon to black or green tea without adding milk is also a delicious, and warming tea. Cardamon originates from the area including India, Pakistan and Bhutan. It is a  fragrant spice that adds aroma and depth to a variety of both sweet and savoury dishes. It is very easy to buy in most Western Supermarkets in the spice aisle.

Ingredients

  • 4 green cardamon seeds
  • 1 tea bag of black or green tea (or 1/2 tsp of loose tea leaves)
  • 500ml water

Directions

  1. Crush the cardamon pods. You can do this either by squeezing them between your fingers or by placing them on a board, laying a knife flat on top of them, and banging them with your fist.
  2. Make sure that the pods are open, and you can see the black seeds inside, but not yet that the seeds are falling out of the pods. Exposing the seeds to the water will add even more fragrance to the tea.
  3. Place the cardamon pods into a water kettle (jug). Add 500ml of fresh water and boil the jug / kettle.
  4. Add the tea bag to a tea pot with a strainer. Pour the water and cardamon pods into the kettle.
  5. Let the tea brew for around 5 minutes and then serve.
  6. Makes 2 cups.

Music to go with it…
Listen on Spotify: Ijahman Levi – Lilly of my Valley

Cardamon Chicken Curry with Papaya

Dinner, , , ,

Cardamon and papaya chicken curry

Cardamon is a deliciously fragrant spice. When combined with the sweetness and pungency of papaya it creates a chicken curry that is fragrant and full of flavour.

Ingredients

Marinade

  • 4 chicken breasts (500g) cut into 2cm chunks
  • 2 garlic cloves, finely chopped
  • 3cm fresh ginger, finely grated
  • Rind of 1 lemon
  • Juice of 1/2 a lemon
  • 4 Tbsp coconut milk
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp kashmiri chili powder
  • 1/4 tsp ground turmeric
  • Salt and pepper

Sauce

Directions

  1. Combine all of the marinade ingredients in a bowl and put in the fridge for about an hour.
  2. Heat the ghee or coconut oil in a frying pan. 
  3. Add the curry leaves and cardamon pods and fry until fragrant
  4. Add onion and fry until soft. 
  5. Add the chicken with the marinade, and brown all over.
  6. Add coconut milk and water, and cook for 10 minutes
  7. Add papaya and chillies and cook for another 5 minutes
  8. Serve with rice or cauliflower rice

About papaya:
The papaya (also known as papaw, or pawpaw) is native to the tropics of the Americas, perhaps from southern Mexico and neighbouring Central America. However, it is now grown in most tropical countries and can be found used in many cuisines. The ripe fruit of the papaya is usually eaten raw, without skin or seeds, but can also be used in curries. The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. The fruit is rich in papain, and can be used for tenderizing meat and other proteins. The black seeds of the papaya are edible and have a sharp, spicy taste. They are sometimes ground and used as a substitute for black pepper.

Music to go with it…
Listen on Spotify: Warpaint – Warpaint

 

 

Cardamon

Glossary, , ,

Cardamon

Cardamon (also known as cardamom) is a spice native to India, Pakistan, Nepal, and Bhutan. They are recognised by their small seed pods, triangular in cross-section, with a thin outer shell and filled with small black seeds. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma. Cardamon is used in both sweet and savoury dishes, and can also be added to tea as is commonly done in India when making Masala Chai (tea).

 

Cauliflower Rice with Indian Spices

Dinner, , , , , , , , ,

Cauliflower rice with Indian Spices

We lived in India for 2 years and fell in love with the food. Indian cooking has been a regular feature of our table, and counts amoung the favorite foods of our son. This isn’t a traditional Indian dish, but is inspired by the spices of South India to create a rice substitute dish that combines beautifully with South Indian curries such as South Indian Prawn Mango Curry, or Coconut Spinach Curry with Meatballs.

Ingredients

Directions

  1. Blend the cauliflower in a blender or food process until it has a rice like consistency.
  2. Heat the oil in a large frying pan and add the curry leaves, mustard seeds, cardamon pods and dried chillies. Fry off the spices until the spices are fragrant and the mustard seeds begin to splutter.
  3. Add the dried coconut and fry for another couple of minutes, stirring frequently.
  4. Add the cauliflower to the pan and fry for about 10 minutes until the cauliflower is cooked through, stirring constantly to avoid it sticking.
  5. Serve with any Indian curry such as South Indian prawn mango curry, or Coconut spinach curry with meatballs.

About cardamon:
Cardamon (also known as cardamom) is a spice native to India, Pakistan, Nepal, and Bhutan. They are recognised by their small seed pods, triangular in cross-section, with a thin outer shell and filled with small black seeds. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma. Cardamon is used in both sweet and savoury dishes, and can also be added to tea as is commonly done in India when making Masala Chai (tea).

Curry leaves:
The curry tree is a tropical to sub-tropical tree, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name ‘curry leaves,’ although they are also literally ‘sweet neem leaves’ in most Indian languages. Small and green, they are best bought fresh rather than dried, and do not last particularly long. You can find them in specialist Indian or Asian stores in many cities around the world.

Music to go with it…
Listen on Spotify: Anirudh Ravichander – Best of Anirudh