This is an easy variation of a staple of Eritrean cooking. This one uses dry spices, whereas the "real deal" is made by drying ,roasting, pounding and grinding. For the ground chili, use dried (preferably a hotter one). It is used in many dishes. Add oil to this to make a paste, called da'lik.
A spicy marinade for turkey breast. Madras curry powder is a hot version. The turkey breast is NOT a formed roast, but a whole, boned breast with skin on. VARIATION: use marinade on whole chicken and grill chicken on spit.
Cooking time includes 8 hours marinating time.
Serve hot, or refrigerate and slice for sandwiches or salads.
A refreshing summertime cocktail.
Time does not include cooling time for syrup. I changed the amount of rosemary originally posted from 1/2 cup to 4 sprigs, which when chopped coarsely, equals about 1/2 cup, but I think others were chopping it too fine to fill the 1/2 cup, and that is why it was too strong. :)
Despite the name, the original version of this light, chilled dessert was invented by the Swiss. Great for a summer garden party. Prep time includes chill time. Garnish with fresh mint leaves or edible nasturtium flowers. Use plain yogurt in Bavarian, but try other flavors of yogurt for garnish, i.e. raspberry, orange, vanilla or peach.