nd sliced tomatoes.
BEREBERE SPICE MIX:
Toast all the seeds
In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.
Store the spice mix in a tightly sealed container, and use as needed.
To make dressing, whisk together the vinegar, oil, water and 2 tbls. of the spice mix. Enjoy!
Preheat oven to 450\u00b0F. Combine olive oil, five-spice mix and garlic salt. Add chicken and toss to coat. Transfer to a baking tray and cook for 30 mins, or until cooked through and skin is crispy.
Meanwhile, to make the salad, blanch broccolini in boiling salted water for 2-3 mins, or until just tender. Drain and shock in ice water. Drain. Whisk together olive oil, lemon juice, honey and chives. Season. Toss with broccolini then sprinkle with cashews.
Serve roasted chicken with salad on the side.
owl and add remaining spices. Mix to combine.
Chop chocolate
For Spice Mix------------.
Combine all ingredients and store in airtight container.
To Make Spiced Apple Cider or Wine----------.
Heat wine or cider until hot but not boiling.
Steep the Apple Cider Spice Mix in the liquid until sugar is dissolved.
Pour into serving mug and garnish with cinnamon stick and twist of peel.
Mix all of the ingredients and fill into a cleaned and sterilised jar (I used a small jam jar for this).
Tie with a pretty ribbon and attach a gift tag with the following instructions:
Empty the contents of the wine bottle and of the spice mix jar into a pot. Heat on medium until nearly boiling, but DO NOT boil. Heat for 30 minutes, then strain the mulled wine and return it to the pot. Keep it warm if you want to serve it straight away, if not allow to cool and reheat when ready to use. You can also add some rum for a stronger version.
Place coriander, cumin, caraway, and red pepper flakes in small skillet. Toast spices 3 minutes over medium-low heat, or until darkened and fragrant, swirling pan constantly. Transfer to bowl, and stir in garlic powder. Cool.
Finely ground spice mixture in spice grinder, coffee grinder, or mortar and pestle. Store in airtight container.
Follow cake mix receipt.
Add dry pudding and add spice mix. Used electric beater until spices are blended.
Bake in tube pan greased and floured pan and put wax paper in pan.
Bake at box temperature and time.
Test to see if done.
Let cool on wet cloth before removing from pan.
Spread the spice mix on a plate and stir to mix.
Toss egg
Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
Spread out onto a baking tray and dry in a low oven (200\u00b0F) for about 1 hour.
Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.
In a large soup pot ( or crock pot ) saute carrots, celery, and ham in olive oil.
Add tomatoes, chicken stock( or water) and bean and spice mix.
Bring to a boil. Cover partially, and reduce heat and simmer until beans are tender.
Cook pasta until al dente.
To serve:.Place pasta in the bottom of bowls and spoon hot soup over the pasta. Garnish with Parmesan Cheese.
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
owl, combine all ingredients for spice mix, set aside.
Peel and
br>Add chicken stock & gradually mix in flour or cornflour until
edium heat. Add onion, garlic, spice mix and some salt and pepper
Preheat oven to 350.
Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5 to 10 minutes, then pat dry with a cloth or paper towel if they still look wet.
While beans drain, make spice mix.
When beans are well drained and dried, toss with olive oil, spice mix, and salt.
Arrange in a single layer on a baking sheet.
Roast 40 to 50 minutes or until they are slightly browned and make a rattling sound when you shake the baking sheet.
Serve warm or let cool.
00b0F. To make the tandoori spice mix, combine all ingredients in a
sp of the peri peri spice mix to coat lightly. Place the
Montreal Spice Mix: Over medium heat, toast the