cardamom pod

The Comfort of home

Originally posted by moan-s

Sometimes we just need a break to restore us This tea is a great way to relax with some warming herbs to brighten your day You can make this with water but its even better with apple cider or apple juice 

For each cup of liquid tie up the following in a tea strainer or a bit of cheesecloth 

1 teaspoon cinnamon (or one stick) 

1 teaspoon nutmeg (Fresh ground is best)

1 teaspoon allspice 

1 teaspoon cardamom (or 5-8 cardamom pods)

Heat the water (or juice/cider) to near boiling. Float the spices (in a tea strainer or a bit of cheesecloth) in the water for 5 to 10 minutes. You can add 1 tablespoon lemon juice and honey to taste. Drink, taking the blessings and restorative warmth. These herbs all have strong associations with health, prosperity, and well-being. 

Rose and Cardamom Cheesecake

Crystallized Petals:

  • 1 egg white
  • pesticide-free rose petals
  • caster sugar for sprinkling


Crust:

  • 115g (1 cup) shelled pistachios, plus 2 Tbsp., chopped, for decorating
  • 60g (⅓ cup) caster sugar
  • 60g (¼ cup) butter, softened
  • 2 eggs
  • 60g (½ cup) self-raising flour


Filling:

  • 6 sheets leaf gelatin or 2 Tbsp. powdered gelatin
  • 500g (2 cups) ricotta
  • 250g (a little over 1 cup) mascarpone
  • 100g (½ cup) caster sugar
  • 25 cardamom pods
  • 300g (a little over 1 cup) evaporated milk
  • 160ml (⅔ cup) double cream (heavy whipping cream)
  • 80ml (⅓ cup) rosewater
  • a few drops of pink food coloring (optional)
  • edible glitter for decoration

  1. Whisk the egg white until it is foamy. Paint this on to both sides of the petals, one at a time, using a small paint-brush, then sprinkle with sugar. Lay on a sheet of baking-paper in a warm place to dry overnight. Once dried, store in an airtight container until you are ready to serve.
  2. Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 23cm (9in) springform cake tin.
  3. Finely chop the whole pistachios in a food processor or blender. In a large mixing-bowl, whisk together the sugar and butter
    until creamy. Break in the eggs and beat again. Sift in the flour, add the ground pistachios and stir well. Pour the mixture into the cake tin and bake for 15 to 20 minutes, until the cake is golden brown and springs back when pressed gently in the center. Leave to cool in the tin.
  4. Soak the gelatin leaves in water until soft. Whisk the ricotta, mascarpone and sugar together until light and creamy. Crush
    the cardamom pods to remove the husks, then grind the black seeds to a fine powder in a pestle and mortar.
  5. Heat the evaporated milk and cream together in a saucepan with the ground cardamom and rosewater and continue heating until the mixture has reduced by one third. Remove from the heat and leave to cool slightly. Squeeze the water out of the gelatin leaves and add them to the warm cream, if using powdered gelatin whisk in, stirring until dissolved. Pass the cream through a sieve to remove any undissolved gelatin pieces, then whisk into the cheese mixture with a few drops of pink food coloring, if using. Pour the filling on top of the pistachio cake base and refrigerate for three hours or overnight.
  6. When you are ready to serve, arrange the crystallized rose petals on top and sprinkle with chopped pistachios and edible glitter, if using.

I can never get enough of a good bowl of carrot cake oatmeal. It’s like having a deconstructed dessert for breakfast, which I can’t complain about!

To make the carrot cake oatmeal:
Bring ½ cup oats, 1 cup milk and ½ cup water to the boil in a pot. Add in 1 finely grated carrot (you won’t taste it!) and ½ grated red apple. Also add a generous sprinkle of cinnamon and ginger powder, along with 1 cardamom pod (optional), and 1 star anise (optional). Add 2 finely chopped dates. Add a dash of vanilla extract (optional). You can add some sweetener like maple syrup or agave if you like, but I find that it’s sweet enough as it is. Bring everything back to a boil and reduce to simmer, stirring frequently until it reaches your desired consistency.

Top with the remaining half apple, some soy yogurt, mixed seeds and some natural peanut butter.

Self-Love Potion

This is a recipe for a potion that you can actually consume! Everything in this recipe is 100% edible (barring allergies) and even fairly good for you. I’m going to post the recipe first and add the correspondence explanations and personal notes at the end.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*Ingredients*

Apple Juice - 2 cups
Cinnamon - 2 sticks or 2 tsp ground
Clove - 5 whole or ¼ tsp ground
Allspice - 4 whole or ¼ tsp ground
Cardamom - 2 pods or ½ tsp ground
Maple Syrup - 1 Tbs, more to taste

Optional
Ginger - 1 tsp ground


*Directions*
In a small saucepan add juice and spices.
Bring to a simmer, do not boil.
Simmer for 10 - 15 minutes, stirring occasionally
Strain spices
Stir in Maple Syrup while still hot.
Allow to cool for a few minutes before drinking.
Store in a sealed container in the refrigerator for up to a week.


*The Witchy Bits*
While you are stirring, repeat the following:
I am kind
I am compassionate
I a beautiful
I am strong
I am worthy of love
I am enough


Imagine all of the love you’ve ever felt in your life. Think about pushing all of that love and joy into your potion as it simmers and then cools. While you are drinking your potion, imagine that all of the love you pushed into your potion infusing itself back into your body.


*Correspondences*
Apple - Love and beauty
Cinnamon - Love and happiness
Clove - Good luck, strong friendships, and to assuage gossip (in this case used to prohibit negative self-talk)
Allspice - Energy and determination
Cardamom - Relax the body, purify the mind
Maple Syrup - Heals the psyche
Ginger - Energy, also tends to get magic working faster


*Personal Notes*
I personally prefer to use whole spices when I can but that is a 100% personal preference. It really makes no difference one way or the other, magically speaking. I do find that whole, fresh spices tend to impart a stronger flavor but you can always simmer the ground herbs for a bit longer if you like.

I suggest that if you do use ground spices you make them into a sachet to make straining easier. Put all of your spices into a coffee filter and use some kitchen twine (or whatever string you have available, I’ve used regular sewing thread in a pinch and it was fine) and tie it closed. Then just put it onto the pot, like a teabag.

This recipe can be enjoyed both hot and cold. If you do refrigerate it, it may separate and the spices may sink to the bottom. Just give it a stir and it will be just fine. You can even use the second stir to repeat your affirmations and add some extra oomph.

For my followers who are of legal drinking age, I suggest adding in a shot of Fireball Whiskey. Either in place of or in addition to the cinnamon already in the recipe. You still get the same properties from the spice and whiskey is used to promote changes. If you are trying to see yourself in a more positive light and banish negative self-talk it may be a good push in the right direction.

Medicinal tea I make for enjoyment, and for boyfriend’s lingering damp cough (he is prone to bronchitis at this time of year). Measurements approximate:

4 tsp black tea,
30 cardamom pods,
20 whole cloves,
4 anise stars,
1 tsp fennel seeds,
30 black peppercorns,
3 cinnamon sticks,
1 tbsp marshmallow root,
3 pieces crystallized ginger root.

Simmer on low in 4-5 cups of water for 5 minutes. Allow to steep 10 minutes, strain into cup and carafe, stir in soymilk creamer to taste.

This was a mending years in the making.
Suppose it took a gaggle of moons 
to unlearn the dirty of me.
Suppose I did not know what it meant to work
until I wiped away the shower steam
and saw myself in the raw,
in the empty.
This was a saving grown over generations.
My mother’s curry is cooked with cardamom pods
that bloom only when there is hurt, only when 
her hands are tired and 
the nights are long. 
This is when we enjoy it the most, 
sitting in a bed of quiet at the kitchen table, wiping tears
from the spice of it.
This glowing is a choice. This bravery is sad son 
leaving home for the first time,
loud money in his pockets. 
This renaming was also a reinventing. 
From girl in love to girl tucked into herself, 
girl safe again,
girl remembered.
—  Why It Mattered When You Happened Again | Ramna Safeer
Glamoured Chai Latte

So you guys know glamours are my favorite things. And Chai is also my favorite thing. It never occurred to me how perfect Chai Lattes would be for glamoured beauty and sexual desire drinks. So I figured I’d give you my homemade Chai recipe and add a little witchiness into it.

Ingredients

1 cinnamon stick: Love, success

6 whole cardamom pods, lightly crushed: Lust, love

6 whole cloves: Love

1 (1 in) piece of fresh ginger root, peeled and thinly sliced: Promotes sensuality, sexuality, and personal confidence

1 tsp whole black peppercorns: Courage

1 tbsp black tea: Used as a base for lust drinks

2 tbsp brown sugar (or a bit of honey)

1 c milk

Steps

1. Place cinnamon, cardamom, cloves, ginger, peppercorns, and 3 cups of water into a small pot and bring to a boil.

2. Cover, reduce heat and simmer for 5 minutes.

3. Remove from heat and set aside to steep for 10 minutes.

4. Return pot to heat and bring to boil.

5. Remove from heat, add tea, cover and set aside to steep for 3-5 minutes. 

6. Strain through fine mesh or cheese cloth and discard the solids.

7. Return liquid to the pot and stir in sugar and milk.

8. Heat on low heat for 1 minute.

9. (Optional) Serve with whipped cream and a dash of nutmeg and ground cinnamon.

Buddha Bowl

______________________________________________________________

Buddha bowls seem to be all over Instagram lately, so I decided to give this trend a try. To be honest with you, I was skeptical at first because in my opinion rice and potatoes just don’t go together. And the carbs tho. But man…little did I know…

Keep reading

His Favourite Things

Gen. 1257 words. @happy-snape-week


There were a few things that Severus loved.

Like tea. Obligatory loose-leaf, kept securely in fancy cans nicely lined on a shelf in his small, cosy kitchen. He enjoyed the deep, strong taste of English Breakfast – mellowed by addition of milk and just a drop of honeydew honey, the musky sweet and mossy aftertaste of Darjeeling, robust and malty Assam and the notes of bergamot in Earl Grey.

Sometimes he would experiment with different blends, but – sooner or later – he always came back to his favourites.

On the days when slight tremors in his hands wouldn’t stop, preventing him from work, he would take out some spice and a ginger root and set out to prepare Masala Chai. It was much more forgiving to slight mistakes and miscalculations in measurements and the size and shape of ingredients than any potion would ever be. As he cut the ginger root and ground cloves, nutmeg, green cardamom pods and bits of cinnamon bark, his tensed muscles would relax. The scent of spices would fill the air, bringing back the memories of long hours spent on potions brewing.

Today was one of these days. The not so bad one, but not overly good one as well. As he gathered the ingredients, he decided to experiment as well, adding allspice and peppercorns. He considered adding anise seeds to the mix, but resigned from the idea in the end. Then he spent long minutes, stirring the mixture of milk and water, to which he had added the spices he had prepared. Perhaps the stirring wasn’t much needed, but it allowed him to relax his tensed muscles and he enjoyed the act itself. He also enjoyed establishing strange stirring patterns, different for every mix, continued until he threw tea leaves into the boiling mixture of his making. It was like magic, but without real magic being involved.

With the tea pot full of chai he went outside. He stood in the back door for a short while, letting his gaze slide over the plants filling his little garden. His chest swelled with pride at what he saw.

He  loved gardening. There was nothing better than to feel soil – sometimes warm and dry and easily sliding through his fingers, and sometimes wet and sticking to them instead. His plants and flowers grew beautifully, filling the air with strong aromas and attracting humorous comments about how magical their growth appeared.

Severus would always snort when he heard them. He was nowhere near to being as talented as his mother had been – she had had green fingers after all – but he did took some pride in his small garden.

Through his gardening he also developed a liking for sunny days, warm but not hot, which he spend outside, covering his skin in sunblock and hiding his head in the shadow, but exposing the rest of his body to the sunlight. He let it seep deep into the core of his bones, where eternal cold seemed to rein these days. The aftereffect of the venom, he supposed, quite pleased that he didn’t live in the dungeons anymore. He wasn’t sure if he’d be able to put up with their chill, strong drafts and hints of dampness always present in the air, should he live in them ever again.

Here he was now, seated comfortably in a wicker chair in the partly shadowed corner of his little garden, surrounded by flowers and herbs. The sun shone brightly, gently warming his body. The scent of thyme and rosemary filled the air. There was a wicker table next to his chair and another chair on the other side of it. There were two mugs on the table and the big tea pot stood next to them. At the edge of the table a book was lying – the poor, worn out thing, with the cover bent and torn in places and plenty of dog ears.

He stroked the cover fondly.

Severus loved all his book, old and new. The ones covered in leather, with gold letters adorning their surface, sometimes barely legible due to their age. He also loved the ones with thick paper-based covers, sometimes possessing dust covers and sometimes not. His love wasn’t as strong for modern paperbacks, but he still valued and treasured them greatly.

This book, he mused, was special. It was old, given to him when he was but a child, but still one of his favourites. His fingers brushed over the uneven surface of the cover as he reminisced the first time had read it. Much older now, he was able to see the story with different eyes, noticing things of existence which he had had no idea when he was still a child. What he saw now was the story of a lonely boy, who found himself in the place in which he didn’t fit. He saw how this lonely boy found a friend and together, not quite voluntarily at first, they set on discovering magical worlds. How the boy, thoughtlessly, set into motion events that endangered the existence of other worlds, magical and not. And how in the end, the boy managed to do the thing that protected the magical world for a long time. These days the story made him both, bemused and amused. And then forced him to consider the life in general and all its twists. And the life irony as well, of course.

His musings were disrupted by a cat, hopping into his laps and curling into a tight ball in them.

The cat, usually called Monster or the mangy beast, was a half-stray ­– which at some point had decided to adopt Severus as his human – and looked like he had gone through quite a few battles over his life. He missed half of his left ear, had a scar just under his right eye, which made him look a bit like a pirate or a rogue, and quite a few scars on the rest of his body. He was missing the fur in some places on his back and sides, and had a strange kink at the end of his tail, which suggested an old, badly healed injury.

Severus’ lips curved into a gentle smile as he stroked the cat’s head – just behind his right ear ­– and the cat purred. He leaned back in the chair and closed his eyes. The cat’s body vibrated in a way that soothed Severus’ mind and made him feel better in general, pushing away the lingering traces of pain. It was as if the cat was casting some magic spells on him.

He didn’t hear steps at first. It was the squeaky sound of the garden gate that alerted Severus to his visitor. He startled, but the cat didn’t even shift at the sound.

“You’re late.” Severus schooled his features into a disapproving frown as he stared at the person who visited him. Or rather he tried to look disapproving, as the corners of his mouth twitched.

“Such a warm welcome.” The reply came, said in a warm, soft voice. Severus could almost hear the smile in it. “You never change, I see.”

“Why should I change?” There was a mock hurt in Severus’ voice. “Isn’t my sunny personality exactly what attracts people to me?”

A burst of cheerful laughter was the reply he got.

Severus shifted in the chair, a warm and fuzzy feeling slowly filling his chest.

Here he was, surrounded by his favourite things.

All of them were here.

Big warming bowl of one pot vegan Mexican-inspired chilli rice for dinner.

To make the chilli:
Sauté onion in a pot until golden. Add garlic and continue frying it off until fragrant. Next, add 1 can of diced tomatoes and another can of water. Add ½ veggie stock cube and bring to a boil. Add 1 tsp cumin powder, ½ tsp turmeric and ½ tsp coriander powder (can omit coriander). *Optional: add 1 clove, 1 star anise and 1 cardamom pod for extra flavour. Then add 1 can of kidney beans, 1.5 cups of uncooked rice, frozen sweet corn, peas and any other veggies you like. Keep adding/adjusting water when it starts to evaporate, to make sure there’s enough liquid for the rice to cook. Allow everything to simmer for 20-30 mins, until the rice is tender and the stew is thick. Be sure to stir it frequently, as rice tends to stick to the base of the pot. I’d really recommend using a non-stick pot if you can, to avoid messy clean-ups after!
When the rice is almost done, add 2 tbsp nutritional yeast and 2 handfuls of spinach, along with salt to taste. Enjoy!

This recipe makes 3 hearty portions.

7

1. I got pretty drunk at a car race watch party last night and had to spend the night. That hasn’t happened since last year. I won’t let it happen again until next year.

2. I’m fuckin’ tired today and even hung over I killed the shit on my “to-do” list because ya know what? I’m a badass. I don’t complain, not much anyway, I just get shit done. Ain’t no body got time for not being responsible around here.

3. One of the ladies we went to church with had to have a surgery after a pretty lengthy hospital stay so I’m making her a pulled pork butt, baked beans and salad as a meal for her and her boys tomorrow. She’s a single mom of two teenage boys and I want to help as best I can. I hope that if something ever happened to me people would bring me food.

4. Y'all can bring me food now if you want. Omg speaking of food Devon’s husband made us homemade samosas and Indian lentil stew with, wait for it…….cinnamon stick, clove, cardamom pods and turmeric flavored oil for dinner tonight and omfg it was so good! He gave me some for lunch tomorrow, score!

5. Week number two of plant based dinners and lunches starts tomorrow! The only meat we will be having this week is the halibut on our fish tacos. I’m pretty excited to try all of these new recipes!

6. I met a dude last night that works at Daytona Raceway and he works there seasonally because he “doesn’t really have to work but wants to and what is better than doing something that you really love.” Like, what is that even like? I have no idea.

7. My vagina is all a twitter for GoT tonight. Haters gonna hate but my vajay gonna love.

That’s all. I’m out.

2

It should come as no surprise that I severely overcomplicated the brainstorm. I was convinced some modern behemoth fusion between duck l'orange and a curry. After verifying that duck l'orange did not contain anything unneccessarily complex, I considered the duck curry component of it. Yielding virtually nothing, I turned to Chinese style braises as with knowledge gleaned from Hisako’s curry; spices that are used similarly. It yielded the Teochew Braised Duck and realised it was probably a Japanese style curry with orange and additional spices. Oh. As you’ve probably guessed from my methodology, I harness the cues given by the anime/manga which often provides that TWIST, then ether use the set recipes provided by the manga or if it’s based off a concept, I cherry pick different aspects and create a culinary Frankenstein’s monster. Please don’t feel obliged to make your own duck stock, chicken will suffice. As far as taste goes, the duck katsu surprised me, I didn’t think deep frying it would actually work! It needs more orange though, so in addition to the duck stock, it needs a cup of orange juice probably to really have that freshness sing through in addition to more zest and peel.  

Yoshino Yuuki’s Duck Cutlet Curry Recipe  

2 duck legs, 1 cup orange juice, 1L duck stock (I used 500ml but 1L would yield a smoother curry), 2 cloves of garlic, 1 small piece of fresh ginger and tumeric, fresh curry leaves (not pictured), 1 tblsp soy sauce and honey, 1 orange, 2 small carrots, 1 potato, 2 small onions, 1 tblsp curry powder, bowl of rice

Garam marsala: 1 cinnamon stick, ½ tsp fennel seeds, ½ tsp cumin seeds, 3-4 cloves, ½ black peppercorns, 1 caramom pod, 1 star anise, duck fat

For the duck katsu: 1 skinless duck breast, panko, flour, 1 egg

Cut the onion into segments, the potatoes and carrtos to bite size pieces, zest the orange and cut into pieces

Fry the 1 cinnamon stick, ½ tsp fennel seeds, ½ tsp cumin seeds, 3-4 cloves, ½ black peppercorns, 1 cardamom pod, 1 star anise in duck fat until fragrant

Blitz garam marsala into powder and set aside.

Start in a cold pan, render the duck legs and brown. 

Remove and sauté onions until translucent. Grate in tumeric, garlc and ginger. Add curry leaves. Cook for 30 seconds

Marinade duck breast in ½ tblsp sake, salt and pepper. Set aside for 15 mins.

Add carrots and duck legs. Cover with duck stock, orange juice and water, bring to a boil. Add 1 tblsp honey and simmer for 20 minutes, stirring occasionally.

Add the potatoes and cook for 15 minutes or until tender. Turn off the heat.

Prepare duck katsu by dredging in flour, egg then finally panko. I added orange zest to it to add more zing which was probably futile. Just save it all for the curry.

Deep fry for a few minutes, flip, repeat until golden. Leave to drain on wire rack.

Prepare the curry roux. Sauté curry powder, reserved garam marsala and orange zest with 3 tblsp duck fat until fragrant.  

Add 4 tblsp of flour, mix vigorously until thickened and add orange slices and juice. Cook for 30 seconds then add to roux.

Add the curry roux into the pot and stir to combine. Add 1 tblsp soy sauce and adjust seasoning, simmering on low until it becomes thick.

Drape curry atop of rice.

Serve with duck katsu and enjoy!

Q’s Honey Cardamom Milk

Bond likes to give this to Q at bedtime, to wean him away from his Earl Grey and towards their waiting bed. It’s also good for oogie tummies when someone’s been working himself into an anxiety attack.

  • 2 cups milk
  • 8 cardamom pods, cracked open
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 2-3 cloves*
  • 6-8 slices of candied ginger*

*Optional – if you do use candied ginger, you might want to reduce the honey a bit to keep it from being too sweet. I know it seems like a lot of spices, but since you don’t boil them, it takes more to get the same flavor as in tea.

In a small saucepan, heat everything but the vanilla, stirring constantly. Once the milk is steaming hot but not boiling, remove from heat, add vanilla, and cover. Let steep for 5 minutes, then strain out the spices and serve.

I usually add the ginger back to the cup before serving, yum.