Tag: Cardamom

chickpea and cardamom meatballs for refined palates – Italian cuisine reinvented by Gordon Ramsay

chickpea and cardamom meatballs for refined palates

The chickpea meatballs with cardamom they represent an exquisite example of culinary creativity that combines the versatility of legumes with the aromatic elegance of spices. This dish, considered a vegan recipe, offers a light and tasty nutritional solution, emphasizing the balance between flavors and health. The roots of this preparation lie in the lands of Middle Eastern and Indian cuisine, where i chickpeas they are a fundamental presence in gastronomy. The use of cardamoma spice native to India, adds a distinctive touch, giving the meatballs an aromatic note that elevates the dish to a higher level.

This unusual combination has gained popularity due to its ability to please the palate with complex and interesting flavors. In fact, the mixing of cooked chickpeas and spices becomes a perfect vehicle for welcoming cardamom, characterized by a sweet and slightly spicy aroma. The latter also has beneficial properties for health. Rich in antioxidantscardamom has shown potential anti-inflammatory effects and can support the digestion. Finally, a bed of fresh salad or a light sauce made with vegan yogurt and aromatic herbs can be the ideal accompaniment for this light dishWhile fresh coriander leaves or flaked almonds They could add a stunning refined visual touch. Prepare the cardamom chickpea meatballs too. Follow our recipe and step by step we will take you to the finish line!

Chocolate and pear cake with cardamom and hazelnuts – Italian Cuisine

Chocolate and pear cake with cardamom and hazelnuts

Chocolate and pear cake with cardamom and hazelnuts, preparation

1) Put the hazelnuts in a bowl, cover them with warm water and let them rest. Take the seeds from the cardamom berries and crush them. Chop coarsely chocolate and let it melt in water bath together with cardamom seeds.

2) Mount the egg whites until stiff with granulated sugar: add the sugar a little at a time and only when the egg whites are partially already whipped. Whip the butter with the icing sugar, then add the lightly beaten egg yolks, a little at a time. When the mixture is homogeneous, add the chocolate, then the egg whites and finally the sifted flour: add it a little at a time, stirring with a spatula with delicate movements.

3) Grease and flour the edge of one 24 cm hinged mold and cover the bottom with a baking paper disc; pour the dough.

4) Wash the pears, detorsolatele, reduce them into rather thin slices and distribute them on the cake, sinking them a little. Drain the hazelnuts, dry them, chop them coarsely and also spread them over the cake.

5) Cook in preheated oven at 170 ° for 45-50 minutes. Let it cool before unmolding.


Posted on 11/26/2021


Crèpes with ricotta, honey and cardamom – Italian Cuisine

Crèpes with ricotta, honey and cardamom

Crèpes with ricotta, honey and cardamom, the preparation

1) Gather in the mixer the flour sifted with a pinch of salt, sugar, eggs, milk, coffee and 0.7dl of water and blend until a smooth and homogeneous batter is obtained. Dissolve 30 g of butter over very low heat, leave it cool, pour it in the batter e blend for a few seconds. Let it rest the mixture for an hour in a cool place.

2) Mounted ricotta with 2 tablespoons of honey, open cardamom berries, taken the seeds, beat them in a mortar e join them with ricotta.

3) Warm up a pan of 15 cm in diameter, grease it just with the remaining butter, distributed a small ladle of batter on the bottom tilting it e cook the crepe for 1 minute or until the edges begin to brown.

4) Turn it over, cook it for another 30 seconds e let it slide on a plate. Repeat the operation until the batter is finished. Spread crèpes with ricotta cream, roll them up And sweeten them with the remaining honey.


Posted on 10/26/2021


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