After reading a few cook books (e.g. Citrus/The Saffron tales), I am inspired to use more citrus and spices in cooking. I never know that freshly grounded cardamom is so fragrant.
Baked potato and
brussel sprout with cardamom
1. Parboil potato and cut into slices, cut brussel sprouts into halves.
2. Add zest and juice of half a lemon, season with salt, freshly pounded in pestle & mortar cardamom, olive oil, mix well.
3. Bake at 180˚C until cooked, around 25 minutes.
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