#warmthandspice

Indulge in the delightful flavors of apricot and cardamom with this gluten-free Apricot Custard Pie with Cardamom Crumble Crust. The buttery almond flour crust pairs perfectly with the creamy custard filling and juicy apricots, while the cardamom-infused crumble adds a subtle hint of warmth and spice.

Ingredients: For the Crust:. 1 1/2 cups almond flour. 1/4 cup granulated sugar. 1/4 teaspoon ground cardamom. 1/4 teaspoon salt. 5 tablespoons unsalted butter, melted. For the Filling:. 1 1/2 cups ripe apricots, pitted and sliced. 1/2 cup granulated sugar. 3 large eggs. 1 cup heavy cream. 1 teaspoon vanilla extract. 1/4 teaspoon ground cardamom. For the Crumble Topping:. 1/2 cup almond flour. 1/4 cup rolled oats certified gluten-free. 1/4 cup packed light brown sugar. 1/4 teaspoon ground cardamom. 3 tablespoons unsalted butter, melted.

Instructions: Start by heating the oven to 350F 175C. Prepare a 9-inch pie plate by greasing it. Put almond flour, sugar, cardamom, and salt in a bowl and mix them together to make the crust. Add the melted butter and mix it in well. Fill the pie dish with the mixture and press it into the bottom and up the sides. For 10 to 12 minutes, or until just barely golden. Take it out of the oven and let it cool down a bit. While that is going on, make the filling. Place the cut apricots on top of the crust that has been cooled. To make the sauce smooth, mix the sugar, eggs, heavy cream, vanilla extract, and cardamom in a different bowl with a whisk. Cover the apricots with the custard mix. Add the oats, brown sugar, cardamom, and almond flour to another bowl, and mix them together to make the crumble bottom. Add melted butter and mix until crumbly. Spread the crumble mix out evenly on top of the custard filling. The crust should be golden brown and the custard should be set after 35 to 40 minutes in the oven. Let the pie cool down all the way before cutting it into pieces and serving it. Have fun!

Prep Time: 20 minutes

Cook Time: 50 minutes

Pasta Alla Boscaiola, also known as Italian Beef and Noodles, is a hearty and comforting pasta dish featuring tender beef strips, earthy mushrooms, and a rich tomato cream sauce. It's a delicious and satisfying meal that brings together the flavors of Italy with a touch of warmth and spice.

Ingredients: 400g pasta. 300g beef strips. 200g mushrooms, sliced. 1 onion, chopped. 2 cloves garlic, minced. 1 can 400g diced tomatoes. 1 cup beef broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Put in the beef strips and cook them until they turn brown. Add the onion, tomato dices, beef broth, oregano, thyme, salt, and pepper, and mix them in. Simmer for 10 to 15 minutes, or until the sauce gets a little thicker. Add the heavy cream and Parmesan cheese and stir them in. Cook for another two to three minutes, until everything is hot. Pour the sauce over the cooked pasta and top with extra Parmesan cheese if you like.

Prep Time: 15 minutes

Cook Time: 25 minutes