Fruit Salad with Long Pepper Cream Ingredients: - 4 donut peaches, 2 hands red currants
- 1 x 250 ml pot of cream, 4 tbsp. brown sugar
- 5 cardamom seeds, crushed
- 1 vanilla pod, seeds scraped from the pod
- 5 long pepper spikes, snapped, cracked and ground
Instructions: Wash the fruit, cut peaches in halves, remove the stone and cut in slices. Arrange with red currants on a plate. Whisk the cream. Mix the spices and vanilla seeds together. Just before serving, fold the spice mixture into the cream, reserving a little to sprinkle on top for aroma. Dust with icing sugar. Serve with the peaches and red currants. | Strawberry-Fennel Salad with Long Pepper Ingredients: - 1-pint fresh strawberries, quartered or shingled
- 1 bulb fennel, 1/2 bulb red onion, 1/3 cup feta cheese- cubed or crumbled
- To taste French grey sea salt
- 1 generous sprinkling fresh ground long pepper
- 1/3 cup wildflower honey, 1/3 cup olive oil, 1/3 cup fresh squeezed lemon juice
Instructions: Whisk dressing ingredients together until evenly dissolved. Lightly toss onions and fennel in the dressing. Plate in a shallow a bowl, topping with strawberries, and feta. Season with sea salt and good amount of fresh cracked long pepper. Garnish with fennel leaves and enjoy! | Spiced Turmeric and Coconut Herbal Tea Ingredients: - 10 cardamom pods, 6 whole allspice berries, 3 whole star anise
- 3 whole cloves, 2 tbsp. unsweetened shredded coconut
- 2 pieces whole long pepper
- 2 pieces whole mace
- 1/2 tsp. ground turmeric, 1 cinnamon stick, 1 2-inch piece fresh ginger, 1 scraped vanilla pod
- Raw honey, to taste
Instructions: In a small pot over medium-high heat add the cardamom, allspice, star anise, cloves, coconut, long pepper, mace, turmeric, ginger, and vanilla pod. Add two cups water and bring to a boil, then reduce to a simmer; let simmer 15-20 minutes. Strain into individual mugs and sweeten with honey if desired. Your spiced tea is ready to Serve! |