Posts Tagged ‘cardamom’

Just this fall, I have made endless desserts with apples – and I have been challenging myself to make a different one each time. The most difficult thing about that is the fact that most of the time I only have a short period of time in which to make these, so inevitably, that reduces the scope possibilities.

Despite this, leafing through cookbooks and fellow foodblogs, I have managed to keep it relatively creative. I made this recipe with apples that were picked off a tree and wild blueberries from the Byward Market in Ottawa. What a delight!

The great thing about this cobbler is that it is versatile and can be consumed for breakfast, snack, or dessert!

Ingredients – 6 portions

-1.5 cups all-purpose flour
-1/2 cup rolled oats
-pinch salt
-1.5 tsp baking powder
-1/4 cup maple syrup or honey
-1/2 cup cold butter, cut into cubes
-1 egg
-1 Tbsp milk or cream
-1 Tbsp sugar + 1/2 tsp cardamom, mixed

-3 cups diced apples
-1-2 cups blueberries, fresh or frozen
-1/2 cup walnut or pecan bits
-juice from 1/2 lemon
-2 Tbsp all-purpose flour
-2 Tbsp brown sugar (optional – omit if you like desserts that are not very sweet or if your apples are very sweet)
-1/2 tsp cardamom
-1 tsp cinnamon


Preheat oven to 375F. In a bowl, mix the flour, baking powder, salt, and oats together. Cut butter into flour mixture until small lumps remain. In a separate bowl, mix maple syrup or honey with egg. Pour into flour mixture, and quickly form into a ball. Cover and refrigerate while you cut the fruit.

Core and cut the apples into small pieces. In a bowl, toss the apples with the lemon juice. Add the blueberries, and then the flour, brown sugar, nuts, and spices. Toss until the entire mixture is covered.

Lightly grease a deep 8-inch square baking dish (I often use casserole dishes). Place fruit inside. Divide the dough into several pieces (I like to do 5), and flatten them with the palm of your hand. Place one in each corner of the pan and one in the middle – most of the fruit should be covered. Now, lightly brush the milk or cream on top of the crust, and then sprinkle the whole top with the cardamom sugar.

This recipe is absolutely delicious with vanilla yogurt, frozen yogurt, or ice cream! Or, if you haven’t tried apple-based desserts with a slice of sharp cheddar, this might just be the time.


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This year, like every year, I crave warm, rich food at the beginning of October. Since I live with a few new people here in Montréal, it’s fun to see their reaction to my daily cooking adventures. If one person’s reaction is a good indicator, then I was in luck with this recipe. Her eyes bulged after tasting this – “what did you put in this? it’s so good!”. What made me laugh is that she sounded so surprised – she’s the sort of person that always knows best. And with all the cooking I do, I’m bound to get some flavours right just from trial-and-error!

So, I will leave it at that, and hope you enjoy it as much, or more (if that’s possible), than we did here!

Ingredients – serves 4

Lentil Curry

-1 medium onion, finely chopped
-2 cloves garlic, finely minced
-1 tsp mustard seeds
-1 tsp (or less to taste) hot red pepper flakes
-2 Tbsp olive or canola oil
-1 cup red lentils
-1.5 tsp ground cumin
-1.5 tsp garam masala
-1 tsp paprika
-2 tsp curry powder
-3 cardamom pods, whole
-1 cup coconut milk
-1/4 cup tomato paste
-1/2 tsp salt (or to taste)
-1 tsp honey
-2-2 1/2 cups water (depending on how thick you like your curry)
-1 1/2 cup roasted squash, mashed or diced
– 2 Tbsp chopped fresh cilantro

Cardamom-infused rice

-1 cup basmati rice
-2 cardamom pods, whole
-1 1/3 cups water


Lentil curry

In a heavy-bottomed pot, heat oil over medium heat. Add mustard seeds, and let them heat up and infuse the oil. If using olive oil, don’t let them heat too much; but if you’re using canola oil you can wait for the seeds to begin to pop. Add the diced onion, and cook for 3-4 minutes, until they are translucent. Add garlic, stir, and cook for another minute or so.

Then add the spices, and the lentils. Stir to coat the lentils with the spice-onion mixture. Pour in water and coconut milk, and raise the heat to medium high and bring to a simmer. Add the tomato paste and honey, and mix until it is well dissolved.

Simmer for 20-30 minutes, until lentils are tender. Add the squash 10-15 minutes before the end.

This curry tastes even better on day 2 – and that’s saying a lot since normally I’m not a big left-over fan.

Cardamom-infused rice

Rince rice. In a small pot with a tight-fitting lid, place rice, water, and cardamom pods. Cover and bring to a boil, quickly reducing the heat to minimum as soon as it boils. Then let cook for 10 minutes, remove from heat and fluff, and let stand for 5 minutes before serving. Remove cardamom pods before serving.

Garnish curry with some cilantro, and serve over rice. I hope you like it!


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