From the Publisher
Ginger Yoghurt With Cardamom + Honey
Makes 6–8 small tubs | preparation time 10 minutes | cooking time 12 hours | resting time 4 hours
Whisk the milk with the plain yoghurt in a mixing bowl until well combined. Crush the cardamom seeds to a fine powder. Mix the ginger and cardamom into the milk-yoghurt mixture. If you want to, you can sweeten the mixture with honey, agave syrup or puréed dates. Pour the mixture into glass yoghurt pots and place them in a yoghurt-maker for 12 hours. Chill for at least 4 hours in the refrigerator before serving.
The granola keeps for 2–3 weeks at room temperature in an airtight container away from light. The home-made yoghurts will keep for 1 week in the refrigerator.
- 1 Litre (35 fl oz/4 cups) pasteurised milk
- 125 g (4½ oz/1 small tub) plain yoghurt
- Seeds from ½ cardamom pod, husk removed
- ½ cm (¼ inch) Fresh ginger, peeled and grated
- 2 Teaspoons honey or agave syrup, or 3 dates (optional)
Makes about 10 small scones | preparation time 15 minutes | cooking time 20 minutes
Preheat the oven to 180°C (350ºF). Combine the flour, baking powder, sugar, chocolate and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. In a separate bowl, whisk the egg with the milk and ricotta. Add to the dry mixture. Roll out the dough to a thickness of 2 cm (¾ inch) on a well-floured surface. Cut the scones into triangles or use a cookie cutter. Line a baking tray with baking paper and arrange the scones on it. Dust with icing sugar and bake for 20 minutes.
- 260 g (9¼ oz) Flour
- 1 Teaspoon baking powder
- 3 Tablespoons sugar
- 125 g (4½ oz) Chocolate chips
- 1 Pinch of salt
- 75 g (2¾ oz) butter, softened (or almond butter)
- 1 Free-range egg
- 3 Tablespoons pasteurised milk
- 150 g (5½ oz) ricotta cheese (or yoghurt)
- Icing (confectioners’) sugar