cardamom
gelados de meloa, iogurte grego e cardamomo // cantaloupe, greek yoghurt and cardamom ice lolly
a todos, que não são muitos, um muito obrigado por continuarem desse lado.
three years!!! three years of blog!!! three years sharing! recipes, emotions and moments. on this side. on that side. three years of the unexpected. unexpected good. of randomness. so many discoveries. of pride. of changes. of approaches. of opportunities. three of discovering myself. which I fell in love "with" the blog. by sharing those moments. moments that now more and more define me. and that make me revisiting many others. moments that I keep documenting here. and they were so many! but mainly because of this online diary in which it is registered. the good and he less good. and that I will continue here. this adventure. to document what is happening on this side. and above all to observe and absorb everything that comes from that side.
to everyone, that aren't that many, thank you for continuing on that side.
gelados de meloa, iogurte grego e cardamomo
faz 12 gelados
ingredientes:
500 g meloa (madura)
500 g iogurte grego
2 c. chá mel
2 c. chá sementes de cardamomo
Primeiro triturar a meloa madura, com uma varinha mágica ou no processador de cozinha e reservar.
Num almofariz, triturar as sementes de cardamomo. Envolver então as sementes de cardamomo e o mel ao iogurte grego.
Nas formas, alternar as camadas de meloa e de iogurte grego até quase ao topo e colocar então os pauzinhos de gelado.
Levar ao congelador por umas horas, até solidificar.
Na hora de servir, esperar uns minutos antes de desenformar.
cantaloupe, greek yoghurt and cardamom ice lolly
makes 12 ice lollies
ingredients:
500 g cantaloupe melon
500 g greek yoghurt
2 tsp. honey
2 tsp. cardamom seeds
Start by 'crushing' the ripe cantaloupe with a hand blender or in a food processor and set aside.
In a mortar, crush the cardamom seeds. Then involve the cardamom and honey into the greek yoghurt.
In the ice lolly forms, alternate layers of cantaloup and greek yoghurt almost until the top and then place the ice cream sticks.
Place them in the freezer for a few hours, until set.
To serve, take them out of the freezer and wait for a few minutes before unmolding.
Num almofariz, triturar as sementes de cardamomo. Envolver então as sementes de cardamomo e o mel ao iogurte grego.
Nas formas, alternar as camadas de meloa e de iogurte grego até quase ao topo e colocar então os pauzinhos de gelado.
Levar ao congelador por umas horas, até solidificar.
Na hora de servir, esperar uns minutos antes de desenformar.
makes 12 ice lollies
ingredients:
500 g cantaloupe melon
500 g greek yoghurt
2 tsp. honey
2 tsp. cardamom seeds
Start by 'crushing' the ripe cantaloupe with a hand blender or in a food processor and set aside.
In a mortar, crush the cardamom seeds. Then involve the cardamom and honey into the greek yoghurt.
In the ice lolly forms, alternate layers of cantaloup and greek yoghurt almost until the top and then place the ice cream sticks.
Place them in the freezer for a few hours, until set.
To serve, take them out of the freezer and wait for a few minutes before unmolding.
