Cardamom

Lentil puree soup with coconut milk is a delicate and aromatic dish of Pan-Asian cuisine that combines the spiciness of Eastern spices with the softness of coconut. Red lentils give the soup a creamy texture and a light nutty note, while ginger, garlic, curry, and cardamom fill it with warmth and depth of flavor. Coconut milk makes it silky and slightly sweet, harmoniously balancing the spiciness of the spices. This soup warms wonderfully in cool weather, is easily digestible, and suits various diets. It can serve as a light lunch or an elegant dinner, especially when served with crispy toasts or fresh herbs. With its richness and aromas, it will be an exquisite decoration for any table.

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

This method of making candied peels is good when there are peels left over from making something from citrus fruits. Also, using such candied peels allows you to decorate this pie and properly dispose of the leftovers. In addition , such candied peels are good when added to other pies and muffins, and simply as a treat for drinks.

Tender brisket with garlic and spices is a traditional dish of Russian cuisine that enchants with its depth of flavor and appetizing aroma. The salty brine with cardamom and bay leaf tenderizes the meat, while brief boiling preserves its juiciness. Tender slices of brisket infused with garlic and spices acquire a rich taste with a slight spiciness from paprika and a warm spicy note from cardamom. This dish is perfect for cold appetizers—it can be served with rye bread, mustard, or fresh vegetables. It was inspired by ancient methods of meat salting popular in Russian villages, where brisket was prepared for the long winter to provide a hearty and tasty meal for the whole family.

Chicken in walnut sauce is a gem of Georgian cuisine, infused with the aromas of spices and the rich flavor of walnuts. This dish has ancient roots and is closely tied to the traditions of feasting, symbolizing comfort and hospitality. Tender chicken meat soaked in a spicy sauce made from walnuts, khmeli-suneli, and garlic reveals a rich palette of flavors: from the light sweetness of paprika to the spicy note of cardamom. Cilantro adds freshness while garlic enhances the depth of aroma. The dish pairs perfectly with rice or mashed potatoes, allowing one to fully enjoy its velvety texture. It is not just food but a true gastronomic journey into the heart of Georgian culinary art where every detail is crafted to perfection.

The recipe is taken from the book "Seafood. Very simple.

Sea buckthorn lemonade is a fragrant and warming drink that combines the sour-sweet freshness of sea buckthorn, the spicy sharpness of ginger, and the exquisite aroma of mint and cardamom. This drink has roots in Russian cuisine, where sea buckthorn has long been used in folk medicine for its beneficial properties. The taste of the lemonade is bright and rich: sea buckthorn gives it astringency, mint adds freshness, and honey softens the spicy notes of white pepper and cardamom. This lemonade is perfect for autumn-winter evenings when you want to warm up, boost your immunity, and enjoy a rich bouquet of flavor nuances. It can be served warm or chilled, making it a versatile drink for any season.

Baked pumpkin with spices is a cozy dish of European cuisine that embodies autumn warmth and harmony of flavors. Historically, pumpkin was often used in rustic recipes due to its nutrition and rich sweetness. In this version, it is infused with the aroma of ginger, tarragon, and mint, creating a complex yet refined bouquet. Cardamom adds an Eastern note while sugar syrup enhances the pumpkin's natural sweetness. Slow baking first under foil and then with butter allows for a caramelized crust that makes the dish even more appetizing. Served with coarse sea salt to balance sweet and spicy notes, this pumpkin is perfect as a side or standalone dish to warm the soul on cool days.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Western European Christmas cake made from rich dough, stuffed with buns, nuts and dried fruits, is very similar to our Easter cake. And they have more in common than it might seem: both products are a reference to the Greek artos , the sacred bread for communion. In addition, sources say that Easter cakes were previously baked for Christmas no less often than for Easter. Now this is somewhat unusual for us, but such a rich cake with a warm aroma of cinnamon and oranges will not be superfluous on a Viennese Christmas table.

New Year's mulled wine is a cozy drink born from German culinary traditions that warms on winter evenings and fills the air with festive aromas. Its history dates back to medieval Europe, where hot spiced wine was considered an elixir of health and warmth. The taste of the drink is rich and warming, with spicy notes of cinnamon, cardamom, and cloves harmoniously combined with the citrus freshness of tangerines. Honey adds softness and a light sweetness while ginger adds a spicy touch. This drink is perfect for cozy gatherings with loved ones, winter holidays, and romantic evenings by the fireplace. Mulled wine is served hot in glasses to fully reveal its aroma and flavor. It not only warms the body but also creates an atmosphere of true magic, making each sip special.

Indian-style pilaf with lamb, known as biryani, is a culinary art born from the rich traditions of Indian cuisine. Its vibrant flavor and aroma result from a complex dance of spices: garam masala, cardamom, coriander, and saffron create a warm spicy depth complemented by tender lamb. The yogurt marinade tenderizes the meat while the spice-infused basmati adds an airy lightness to the dish. Biryani is traditionally served with mint yogurt and chopped cilantro for added freshness and balance. This pilaf symbolizes luxury and comfort; it is prepared for celebrations and special family evenings when food becomes not just sustenance but a true delight.