Recipe Mama

Cinnamon, Cardamon and Sultana Scones January 4, 2009

Filed under: biscuits,Cakes — obsidian @ 9:05 am
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A recipe I was experimenting with to make something like a biscuit that had no egg in it (I have a friend who can’t have egg). It actually turned out nice – like a thick biscuit

2 cups self raising flour
1/8c butter
3/4c milk
1 teaspoon cinnamon
1 teaspoon (finely) ground cardamon
handful of sultanas (you could use raisins)

1). Sieve the dry stuff into a bowl and rub in the butter until it does the breadcrumb thing.
2). Add the sultanas and milk… mix into a dough
3). Roll out onto a floured surface and use a sharp cookie cutter to cut out your desired shapes. Put on a greased baking tray. brush the tops with milk.
4). Bake for 15 mins.


Cardamon & Rosewater Custard November 16, 2008

Filed under: Custard & Icecream — obsidian @ 4:46 am
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4 cups milk
1/4-1 teaspoon ground cardamom
3/4c sugar
6 tablespoons custard powder
1-2 tablespoon rose water
1/2c cream
ground pistachios

1). Combine the custard powder with 1/2 cup of milk, mixing until smooth.
2). Add the remaining milk, cardamom and sugar together in a saucepan and bring to the boil (medium heat), stirring constantly.
3). Once boiled, remove from the heat and slowly add the custard powder.
4). Return to the heat, stirring constantly until the custard has thickened and is smooth.
5). Turn off the heat, add the rosewater and allow to cool.
6). Add the cream and mix well.
7). Pour into bowls with a sprinkle with ground pistachios on top. Serve chilled.



Cardamon & Rosewater Icecream

Filed under: Custard & Icecream,Sweets — obsidian @ 4:38 am
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1 tb whole green cardamons
300ml milk
300ml double cream
1 cinnamon stick
85g caster sugar
100ml rose water
1 tsp gum mastic crystals, crushed with 1 teaspoon caster sugar (optional)
200ml evaporated milk
dried rose petals (optional)

1). Crush the whole cardamon pods in a mortar and pestle, take out the pods leaving the seeds, then grind the seeds to a fine powder. (Or just buy the ground cardamon – but it’s not as aromatic)
2). Pour the milk, cream, cardamon and cinnamon into a saucepan and bring to the boil. Simmer over a low heat, stirring occasionally, until the liquid has reduced by about a quarter.
3). In another saucepan, combine the sugar and rose water, over a low heat until the sugar has dissolved. Remove from the heat and allow to cool.
4). Remove the milk mixture from the heat once it is ready, and stir in the crushed gum mastic (if using this), then allow to and cool for about 15 minutes.
5). Strain the milk mixture to remove the solids. Add the evaporated milk and rose water syrup. Mix well and pour into a freezer safe container and place in the freezer
6). Every 30 mins or so, Remove the mixture and blend it/mix it well to prevent it forming ice crystals. Once it has frozen, it is ready to eat.