Barbecued Corn with Five Spice
Rub over the oil and sprinkle with the 5 spice. Pull back the husks. Barbeque, turning for 20 minutes. Peel back the husks and remove the fine threads. Kid friendly, Lactose free, Low cholesterol, Low fat, Vegan, Vegetarian 4 corns on the cob, ... [... more]
Australian Womens Weekly |
Potatoes with Spices and Sesame Seeds
Boil the potatoes (unpeeled), then drain and allow to cool for about 3 or 4 hours. Peel and cut into 3/4 inch cubes. Heat the oil in a frying pan. Add the spices one after the other in this order, stirring once after each addition: cumin, ... [... more]
International Vegetarian Union |
Chinese five spice chicken stir - fry
Heat peanut oil until hot, add chicken in batches, seasoning as you go with the salt and five spice. Cook until tender and just browned. Remove from wok and set aside. Heat a little more oil in the wok, add oyster mushrooms and cook until ... [... more]
Australian Womens Weekly |
Berbere spice blend
In a small frying pan over a medium to low heat, lightly toast the cumin, coriander, cloves, peppercorns, allspice and fenugreek. Cool. Combine toasted spices, dried chilli, salt, ginger, nutmeg and paprika in a spice grinder or a mortar and ... [... more]
Australian Womens Weekly |
Grilled salt bush lamb with a wattle seeds spice rub
In a mortar and pestle combine and grind together wattle seeds, peppercorns, coriander seeds and sea salt. Rub spices into lamb fillets. Heat a large frypan, grill-plate or barbeque. Drizzle olive oil over lamb and pat into each side. Transfer to ... [... more]
Australian Womens Weekly |
Exotic spices
There are so many different spices available in supermarkets today - I've got no idea what some of them are! I would love to try a couple out - could you please tell me a bit about sumac and ras el hanout? With a name that loosely translates as ... [... more]
Australian Womens Weekly |
Cajun Spice Rub
Diabetic, Gluten free, Lactose free, Low cholesterol, Low fat Brush a few drops of liquid smoke on the other side and place un-spiced side on oiled BBQ flat-plate, turning once until done. Mix together spices. Dip fish into the spices to lightly ... [... more]
Australian Womens Weekly |
Spice Paste
Meanwhile, in a separate pan, scald noodles in boiling water for 2 minutes, then drain and set aside. Soak bean curd puffs in hot water then squeeze to remove excess water. Cut in half on the diagonal. Heat oil in a pan and fry spice paste for ... [... more]
Australian Womens Weekly |
Moroccan spice mix: salmon, salad and couscous - IAN ...
The Moroccan spice blend can be used for casseroles, as a marinade on lamb cutlets, tuna or salmon steaks or even chicken. The Moroccan spice blend can be used for casseroles, as a marinade on lamb cutlets, tuna or salmon steaks or even chicken. ... [... more]
Australian Womens Weekly |
Spice rub for calamari
Cut and score on an angle. Cut into 3cm thick strips. Toss to combine with rice flour and spice mixture in large bowl, let stand for a few minutes. Heat a little olive oil in flat-plate of barbecue. Cook squid, tossing with tongs until they are ... [... more]
Australian Womens Weekly |
Eritrean Berbere (Red Pepper Spice Mixture)
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 [... more]
International Vegetarian Union |
Jamaican Carrot Spice Loaf
Preheat oven to 180 degrees C. In a large bowl beat eggs and add sugar. Beat until thick. Add oil gradually and continue beating until thoroughly combined. Stir in flour and the rest of the dry ingredients including raisins and nuts. In a small ... [... more]
All Recipes AU |
