We whipped out a favourite from the spice drawer to create this sweet and fragrant vegan pavlova with cardamom and pineapple.

SERVES 8 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the vegan pavlova
1 cup aquafaba (liquid from a tin of chickpeas)
¼ tsp cream of tartar
1 cup brown sugar
2 tsp ground cardamom
For the topping
1 tin coconut cream
1 cup yoghurt
To serve
½ pineapple, peeled and sliced
⅓  cup coconut chunks

METHOD
1. Place the coconut cream in the freezer to partially solidify.
For the vegan pavlova
1. Preheat oven to 170°C and line a baking tray.
2. Whip aquafaba and cream of tartar with a stand mixer until frothy. Gradually add the sugar and beat for 10 minutes, until thick and glossy.
3. Toast cardamom in a dry pan until fragrant. Allow to cool before gently folding into the meringue.
4. Dollop spoonfuls on to tray to create a circle. Make peaks using the back of a spoon.
5. Bake for 40 minutes until set, then turn the oven off and allow the meringue to crisp up for an hour.
For the coconut cream
1. Remove the solid part of the coconut cream and mix through yoghurt. Dollop on top of meringue.
2. Top with pineapple and shavings of fresh coconut.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

For the ultimate quick, no-fuss and delicious vegan dessert, you have to try these brownies with cherry sorbet!

The post Vegan pavlova with cardamom and pineapple appeared first on MyKitchen.

These creamy and nutritious cardamom and pear overnight oats are the ideal get up and go breakfast, and are extremely budget-friendly.

SERVES 4 // COOKING TIME 15 min, plus overnight

INGREDIENTS
1 cup oats
2 cups pear juice
2 cardamom pods, crushed
½ tsp ground cardamom
1 tsp salt
2 cups plain yoghurt
3 pears, 2 chopped, 1 sliced
2 tbsp peanut butter
1 tsp cinnamon

METHOD
1. Mix the oats, pear juice, cardamom pods, ground cardamom and salt together in a bowl. Cover and refrigerate overnight.
2. Fold through the yoghurt and chopped pear.
3. Top with sliced pear, peanut butter and cinnamon.

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za

This recipe and our poached pears with spiced creamy oats proves this is a match made in heaven!

The post Creamy cardamom and pear overnight oats appeared first on MyKitchen.

Mornings just got a whole lot sweeter! Enjoy this delicious breakfast date loaf with cardamom cheese for a delicious start to the day.

SERVES 10–12 // COOKING TIME 1 hour

INGREDIENTS
For the cardamom cheese
5 tbsp water
5 tbsp sugar,
2 cardamom pods
¼ tsp ground cardamom
250 g cream cheese
For the date loaf
2 cups chopped Medjool dates
1 tsp bicarbonate of soda
1 tsp salt
2 cups boiling water
3 eggs
125 g butter, softened
2 cups cake flour
1 cup oat flour
1 cup chopped almonds
2 tbsp muscovado sugar
2 tbsp slivered almonds

METHOD
For the cardamom cheese
1. Boil water, sugar, cardamom pods and cardamom for 5 minutes, until a syrup forms. Let cool.
2. Whip cream cheese until smooth.
3. Fold through syrup and refrigerate until needed.
For the date loaf
1. Preheat oven to 180°C and line a loaf tin with baking paper.
2. Place the dates, bicarb and salt in a bowl. Add the boiling water and leave to stand for 15 minutes. Strain.
3. Lightly beat eggs until frothy. Add butter and beat until thick.
4. Sift the flours together. Then fold into the egg mixture. Fold in dates and chopped almonds.
5. Pour the mixture into the prepared tin, and sprinkle with muscovado sugar and slivered almonds. Bake for 40 minutes.
6. Allow to cool before removing baking paper. Slice and serve with cardamom cream cheese.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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Puffed rice is so much more than just a bowl of cereal. We used it to make these game-changing cardamom puffed rice fritters. Enjoy them with your morning coffee topped with melting butter.

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
2 cups puffed rice
2 potatoes, cooked and mashed
1 egg
1 tbsp ground cardamom, toasted
Coriander, to serve

METHOD
1. Mix the puffed rice, mashed potatoes, egg and cardamom. Form into about 12 fritters.
2. Shallow-fry the patties until golden and crispy.
3. Serve with coriander.

The post Cardamom puffed rice fritters appeared first on MyKitchen.

Fruity, herb-infused cocktails are all the rage when it comes to current drinks trends and our grapefruit mimosas are perfect for you, if you prefer your poison slightly bitter. Adjust the sugar to your taste and enjoy the wonder that is fragrant basil and cardamom in your sundowner.

SERVES 8 // COOKING TIME 10 mins

INGREDIENTS
50g caster sugar
6 cardamom pods, bruised
3 grapefruits, zested and juiced
750 ml sweet sparkling wine, chilled
Handful basil, to garnish

METHOD
1. Place the sugar in a small saucepan along with 100 ml water, cardamom pods and half the grapefruit zest, and bring to a gentle simmer, or until the sugar has dissolved. Remove from the heat and set aside.
2. Fill 8 Champagne flutes ½ of the way up with the grapefruit juice, followed by ½ sparkling wine, and topped up with the cardamom syrup. Garnish with fresh basil and serve chilled.

Cardamom, basil and grapefruit mimosas not your drink of choice? The quench your thirst with our refreshing granadilla, ginger beer & brandy cooler!

The post Cardamom, basil and grapefruit mimosas appeared first on MyKitchen.