Baked Cardamom Custard with Cherries and Raspberries

 

Hello friends.

How are you? Hope you all are well. Sorry for my absence but lately I have been feeling under the weather.

Thankfully I am better now and hopefully you will hear from me more. But until then, please enjoy these little treats - baked cardamom custards. Enjoy!

Prep time : 15 min + 15 min to infuse

Cooking time : 35 min

Serves 2

Ingredients:

250 ml milk

4 cardamom pods, crushed

2 egg yolks

4 tbs sugar

2 tbs flour

120 g cherries, pitted

120 g raspberries

Icing sugar for dusting

Method:

Place milk and crushed cardamoms to a medium size saucepan. Over medium-high heat bring milk until almost boiling then remove from the heat and let it stand for 10-15 minutes.

In the bowl whisk egg yolks and sugar until pale and light. Add flour and whisk until smooth and well combined. Gradually whisk in milk.

Pour milk mixture back to the saucepan; cook for 3-5 minutes or until thickness. Strain custard through the sieve and leave to cool for a minute.

Divide cherries and raspberries between two heatproof bowls. Pour over custard and transfer to the 180⁰ C preheated oven, bake for 20-25 minutes. Cool for 15 minutes.

Dust with icing sugar before serving.

One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. 

And I did.

Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in my mind. Actually I thought about two things.

One is pesto. Walnut and spinach pesto to be exact.  Spinach pesto is nice alternative to basil as it has milder taste and is as delicious as basil pesto.

With plenty spinach left I could only think about one thing to do with them. And that’s to make a soup.  Very simple but very soul warming soup.

  

That day our souls definitely were warmed and happy : )

Spinach and Coconut Soup

Prep time:  15 min

Total time: 40 min

Serves 4

Ingredients:

25 g butter

1 onion, chopped

2 garlic cloves, chopped

1 large potato, cut in chunks

500 ml vegetable stock

400 g fresh spinach

250 ml coconut milk

Chilli flakes and black pepper to taste

Method:

In a large saucepan melt butter then add onion and cook for 5 minutes. Add garlic and continue to cook for another minute.

Add vegetable stock and potato to the saucepan, cover with lid and bring it to a boil. Reduce heat and continue to cook for 10 minutes or until potato is cooked.

Add spinach and cook for 2 minutes or until wilted.

Transfer soup into the blender and blend thoroughly. Return to the saucepan and add coconut milk, chilli flakes and black pepper. Bring to a gentle simmer then turn heat off.

Serve with fresh bread.

Walnut and Spinach Pesto

Prep time: 10 min

Total time: 10 min

Makes 1 cup

Ingredients:

300 g fresh spinach leaves

50 g parsley, chopped

1 garlic clove

80 g walnuts

Salt and black pepper to taste

3-4 tbs olive oil

Method:

Put first 5 ingredients into the blender or food processor and blend thoroughly.

Slowly pour in oil to the mixture with machine still running.

Keep pesto in a fridge in a sealed container or jar, just don’t forget to top with more oil.