We’ve finally polished off all the Christmas Day left overs. I made a (surprisingly delicious) fritata using up a couple of sliced up roast potatoes, sprouts and stuffing. It’s amazing what you can throw together to save on wasting food!
Today has been frosty all day and at times like this, all the body craves is comforting carbs. This hot, creamy cardamom rice pudding just hits the spot!
It’s quick to pull together, foolproof and is delicious served hot with a side of pouring cream or vanilla ice cream.
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Whenever the biscuit stash in our store cupboard reaches critical levels there are normally two obvious options to remedy the situation. Firstly, I can whip out a pre-made refrigerator cookie dough roll from the freezer. Alternatively, if the frozen stock is depleted, I can whip up a quick batch of shortbread.
Justin bought me this vintage wooden biscuit mould a few weeks ago, so it was a great opportunity to use it for the first time to make some shortbread rounds.
We think the mould might be Indian so we’ve added a few spices in homage – cardamom, ginger and vanilla.
The swirl pattern it makes is just beautiful – I needed to sprinkle some polenta into the mould so the dough didn’t stick and it also helped with the definition.
We liked all three flavours. And it has to be said that, if we hadn’t been trying to think of suitable Indian spices for biscuits, we probably would never have tried cardamom shortbread – yet we both thought that it was very successful. I’ll definitely be making these again soon!
In a recent post, we mentioned that Justin wasn’t a massive fan of fruit crumble – there was utter disbelief amongst some of our readers! We’ve talked through it over recent weeks – it’s good to get things out in the open. To be precise, he doesn’t like a soggy zone between the fruit & browned topping. The merest hint of uncooked, wet flour and there’s real distress.
Now we’ve identified the true cause of his phobia, we’ve been able to work through it together (with the help of a crumble counsellor) and have experimented with different methods. We don’t add any water to the fruit or pre-cook it any more – and top with thinner layers of crumble mix to produce crispy, crunchy perfection. There’s no stopping him now – strawberry, pear, plum – bring it on!
So, for this week’s Cakes & Bakes we’ve got a crumble – rhubarb, apple & cardamom crumble.
The cardamom adds a distinctive and really interesting twist…
…and chopped almonds in the topping also worked well.
So, the only decision left to make – custard, cream or ice cream. It was a custard kind of day for us!!
Second helpings for Justin – we really have moved forward from those dark, crumble-free years!
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