Tired of the high price of commercial seasoning mixes? Check out these easy seasoning mixes you can make yourself to save money!
Smoky, sweet and tangy spices bring a deep and aromatic flavour to your cooking. Baharat is one spice mix you'll want to add to your pantry. Use this all-purpose Middle Eastern spice blend to season meats, chicken and fish, or add a new depth of flavour to your favourite dishes.
How to Make Ethiopian Spice Mix(Ethiopian Berbere Spice) Hello Foodies, The Berbere Spice is a perfect combination of spicy, bitter,...
Do you love the flavours of Mediterranean seasoning? If so, learn how to make the best Mediterranean spice mix to use in your recipes.
This Indian restaurant spice mix is one of the key tricks restaurants use to make their curries.
Your favorite spices, all mixed up and ready for your baking and making pleasure. What will you make first? This Chai Spice Mix would also make a fab gift!
Ras el Hanout translates to “head of the shop” in Arabic or ‘top shelf’, referring to the best spices a store has to offer.
Copycat KFC Roast Chicken. A 90's flashback recipe to KFC's Tender Roast Chicken using a copycat seasoning mix on roasted chicken pieces.
Everything about spice blends and seasonings. What's the best, the worst and the most popular spice blend and seasoning in the world? Discover national, regional and local spice blend and seasoning varieties around the world.
An aromatic spice mix, this homemade Curry Powder is based off the popular Japanese S&B blend, so you can whip up your own Japanese curry in no time! Have a batch ready in less than 15 minutes!
This fragrant spice mix is a popular component of Christmas in Europe. It only takes a couple minutes to make and there are SO many delicious ways to use it throughout the holiday. Give it a try this season!
An authentic recipe for Za'atar Spice - a flavorful Middle Eastern Spice that can be used to season hummus, baba ganoush, vegetables, meats, etc. (My Egyptian Dad's recipe.)
Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....
Homemade Burrito Spice Mix (or taco seasoning) – the perfect blend of spices to make your favourite Mexican meal in minutes! Ideal for beef burritos, nachos, chicken strips for tacos, refried beans or anything Mexican!
Central to Ethiopian cuisine, berbere is a spice blend that is fiery hot and bursting with flavor!
Homemade Golden Milk Mix, a tasty spice blend of turmeric, ginger, cinnamon, coconut, vanilla, cardamom, nutmeg, and black pepper. Perfect for golden milk lattes and as a spice on savory vegetables, soups, and stews. Let’s get golden spiced!
Add life and flavor to a wide variety of dishes with this popular Japanese spice blend!
This Dal Makhani is an amazing one pot meal, made with mixed spices for a delicious flavor and beluga lentils for texture. This easy vegan recipe will become a staple for your 30 minute meals that the whole family will love.
Heavenly slow-cooked lamb in a rich Madras curry with spicy potatoes. A perfect Saturday night dish.
A hearty stew that's rich with warm spices and chilli. Flatbread essential.
An all-time favourite Ottolenghi recipe, these beef meatballs are packed with broad beans, making this a perfect spring supper.
Healthy food can be totally cozy when done right.
A classic Indian snack, Onion Bhaji are absolutely delicious and completely addictive little deep-fried fritters made with a fragrant combination of chopped red and yellow onions and a selection of aromatic spices and fresh herbs bound together with a thick gooey batter of water, chickpea flour and rice flour. I also like to throw in a handful of kari leaves and a chopped seeded hot green chili for extra flavour. Shaped into loose dumplings or patties, the bhaji are flash fried in a deep saucepan of hot vegetable oil until they're crispy and golden brown all over. Served with a bowl of Cucumber Mint Raita, or your favourite chutney, these delectable little darlings can be enjoyed as an appetizer with cocktails, or as a starter before an Indian inspired meal. Onion Bhaji with Cucumber Mint Raita Makes 10-12 appetizers 1 medium yellow onion 1 medium red onion 1 clove of garlic, minced 1 2-inch piece of ginger, finely chopped 1/2 tsp turmeric 1/2 tsp garam masala 1 tbsp Tikka Masala paste 1 tsp ground cumin 3 tbsp cilantro, finely chopped 1/2 lemon, juiced kosher salt, to taste 1 green chilli, finely chopped and de-seeded - optional 10-12 kari leaves, also known as curry leaves - optional 6 oz besan flour, also known as chickpea flour 2 oz rice flour - makes the fritters extra crispy! 1/4 cup water, or as required Vegetable oil for frying Cucumber Mint Raita: 1 cup natural or Greek yoghurt 1/2 English cucumber, grated 1 bunch mint leaves, minced 1/4 tsp salt 1 lemon, zested 1 green chilli, de-seeded and finely chopped - optional For the raita, wrap the grated cucumber in a tea towel and squeeze out as much excess water as you can. Mix together with all of the other ingredients in a small bowl and chill until needed. Cut the onions in half and finely slice into half-moon shapes, separating each individual slice. Place in a large mixing bowl, and add the garlic, ginger, spices, lemon juice, cilantro (plus the green chilli and kari leaves if using) and salt to taste, and mix gently until combined. Add the chick pea and rice flour and water, a little at a time, until all the onions are coated well. The mixture should not be a batter but thick enough to hold it's shape and hold together well — like a thick gooey paste. Heat the vegetable oil in a large heavy bottomed pot over medium, or use a deep fat fryer. Once the oil reaches 350°F, or a cube of white bread browns after 40 seconds, it's ready to use. You can also check the temperature by dropping in a small spoonful of the mixture - it should sizzle and float. Taste the bhaji and adjust the seasoning if required. With moistened hands, make a loose dumpling or patty with the onion bhaji mixture and gently drop into the hot oil, about 5 at a time. Stir gently and fry until evenly golden brown all over. Remove the bhaji using a slotted spoon once they're done, and drain on paper towel. Repeat the process in small batches until all the mixture is used up. Serve immediately or allow to cool to room temperature if you prefer, and accompany the bhaji with cucumber mint raita or coriander mint chutney.
This super simple spaghetti sauce seasoning mix is the "secret sauce" you've been searching for. Add to any pasta, pizza, and even soup!
