It’s time to stock up on spices – or, if you have a Pinterest-worthy collection, then it’s time to put them to good use.
This month, we have recipes from guest star Bal Arneson, who you might recognise from the AFC cooking shows 'Spice of Life with Bal Arneson' and 'Spice Goddess'.
First up is a sweet, cooling dessert that is perfect for our sunny tropical weather.
Total Prep Time: 12 hours 5 mins
Prep: 5 mins
Inactive Prep: 12 hours
+ 2 cups plain yogurt (3.8 percent fat)
+ 1 tsp saffron
+ 2 tbsp honey
+ 1 tsp cardamom seeds, crushed in mortar and pestle
+ Toasted sliced almonds, for garnish
+ Fresh berries, for garnish
Line a large sieve with cheesecloth, pour in the yogurt and fold over the edges so it is completely covered. Place the sieve over a bowl and put into the fridge for 12 hours.
Put the saffron into a small bowl and add about 2 tablespoons boiling water. Let steep for 5 minutes, and then strain it, reserving the saffron.
Put the drained yogurt into a bowl, add the steeped saffron, honey and cardamom, and stir well to combine. Pour into individual serving bowls and refrigerate until ready to serve. Sprinkle with toasted almonds and berries just prior to serving.