South American Chilli Salsa. One of the many beauties of South America is diversity of fresh produce. Chillies are a big part of Peruvian and Bolivian cuisines. It is no secret that South Americans proudly love their different varieties of potatoes. And they definitely love their chillies. The word " Chilli " can frighten some people as chilli is often associated with heat. this is not the case in South America... Sure you will find hot, very hot and extremely hot. But with over 40-50 varieties of chillies, there is at least one type to please all taste buds. From mild to peppery, from fruity to smoky, from hot to insanely hot.... Salsa made from Aji Amarillo is a very popular salsa. Given the scarcity of this chilli in Australia... I took the liberty to come-up with my own version of Latin Salsa. Happy Cooking! Ingredients - 2-3 Chipotle or Anchos Chillies - 1 small Shallot- cut in quarter - 4 cloves Garlic - 1tbsp ground Cumin - 1tsp Spice Library Smoked Paprika - 4 Roma tomatoes- Peeled, deseeded & quartered - 2 tbsp. chopped Coriander - 1 tbsp Mexican oregano - Pinch of salt & Pepper - 4tbsp olive oil - 4-6 Pork Chops (or your choice of meat) Method 1. Rehydrate the chillies in ¼ cup warm water for 10 minutes. Then break into pieces or chop coarsely. 2. Place all ingredients in a blender and process until a homogenous paste is obtained. 3. Lightly oil a roasting tray and place chops in the tray& season. Then pour salsa over the meat ensuring it is well coated. Cook for 1 hour in a preheated oven at 150C or until the meat is cooked to your desired liking. Serve with green salad, avocado, cheddar cheese and dollop of sour cream.
Vegeterian home-made Quiche Recipe
Mixed Vegetable Quiche Mixed Vegetable quiche recipe is one of my go to recipes for lunch. Do you ever feel super guilty throwing vegetables away? Do you promise that you will Never Ever buy so much vegetables that you may need to throw it away?!I know I do... I have failed miserably in this department... For me shopping for food or vegetables in general is like shopping for designer handbags or shoes. I get supper excited about the possibility of what I can cook with all the seasonal produce at a market stall. So to ease my guilt I have created this recipe to resurrect the sad looking vegetables in my fridge. I hope you enjoy cooking, sharing and eating as much as I do! Happy Cooking. P.S Love to hear your thoughts... feel free to leave a comment. xx Ingredients Stage 1 – Preparing sad looking vegetables 2 medium beetroots - peeled & finely diced 1/2 butternut pumpkin - peeled & finely diced 1 large red onions - roughly sliced 2 Lebanese eggplants - roughly chopped 2 cloves of garlic - minced 2 marrows roughly chopped Handful of fresh herbs like oregano, thyme, parsley and basil (you can use 1 tsp of dried oregano and thyme each) 1/4 cup olive oil seasoning Stage 2 – The remaining ingredients 6 eggs - lightly whisked 2 Roma tomato - roughly chopped 1 tbsp Hawaij spice blend ADD TO CART 1 full tsp bicarb soda 1 cup of buckwheat flour ADD TO CART squeeze of lemon juice Stage 3– Shortcrust pastry 500g plain flour 1/2 tsp salt 250g of unsalted butter - chilled in the fridge for 15 minutes before using 120ml of chilled water + 1 tsp of white vinegar mixed. OR use the store-bought shortcrust pastry rolled to 5mm thick Method Preheat oven to 180C. To make the shortcrust pastry, add flour and butter to the food processor, blitz for a 1 minute to resemble crumbs. Then add water and vinegar mixture gradually. Pulse between each addition. Continue until a dough consistency is achieved. Remove the dough from food processor and form into a ball. Wrap the dough and place in freezer for 15 minutes. Heat olive oil in a non-stick fry pan on high heat. Add vegetables and caramelize for 5 minutes. Season and set aside. Combine the stage 2 ingredients until frothy. Add vegetables to the above mixture. Fold through and set aside. Take the shortcrust pastry out of the freezer. On a clean bench dusted with little flour, roll the pastry until 5mm thick. Gently place the dough onto the tart/quiche baking tray. Cut the pastry allowing for a few centimeter of pastry hanging over the side. Place in the freezer for 5 minutes. When ready, Add the vegetable mixture and pressing well to remove any gap. Bake in the oven for 20-30 minutes until the pastry is golden and the filling top is caramelized. To serve, drizzle with olive oil, add fresh rocket, tomato, white radish and goat cheese. Nush-e-Jan! (Enjoy!) Cooking Tips: You may not need to use all of the buckwheat flour as you are looking for a pasty mixture not a thick mixture
Persian Aubergine - Mirza Ghasemi
Smoked Aubergine with Garlic & Tomato - also known as Mirza Ghasemi. Mirza Ghasemi is a delicious vegetarian dish from north of Iran celebrating the flavors of aubergine (eggplant) and garlic. This dish is served as a side or an appetizer often served with warm pita bread and fresh garden herbs. Ingredients - 2 large aubergines - smoked - 1 bulb garlic cloves peeled and minced - 150g natural sultanas - 1/2 tsp turmeric powder - 1/2 tsp freshly ground black pepper - 1 tsp of Advieh - 3 large Roma tomatoes - remove the skin and dice into small pieces - 3 happy eggs - lightly beaten -1/3 cup of vegetable oil/olive oil - Salt to season Method 1. To smoke the aubergines blister them whole over an open flame until blackened and the flesh has softened right through to the center. Alternatively, can bake them whole in preheated oven at 200C for about 30-40 minutes. 3. Heat oil in a saucepan on medium heat. Once cooked, rest aside until cooled. 2. Then remove the skin but reserving the gelatinous liquid excreted from the aubergines and mash or slice into small pieces. 3. In the meanwhile, heat oil in a non-stick shallow pot. Then add minced garlic and fry until lightly browned whilst stirring continuously. 4. Add ground spices and pinch of salt and saute for another 2-3 minutes followed by mashed smoked aubergines. Saute and cook for further 15-20 minutes stirring thoroughly. 5. Add diced tomato and cook for further 15 minutes until soft. Combine thoroughly. Then make several wells in the mixture and pour in the beaten eggs. Avoid stirring the eggs until cooked and solidified. Then mix through. 6. Cook for further 3-5 minutes and adjust the seasoning. Serve with fresh garden herbs such as mint, basil, coriander and rocket along with warm pita bread or Za'atar Turkish bread.
Advieh Chicken Salad. This week, we're sharing a recipe for quick, easy and delicious Advieh Chicken salad. A modern twist on the traditional Persian spice mix, Advieh. The flavors of this dish will inspire you to use this great everyday spice mix into your own cooking and create many other favorite dishes. We will catch up soon with another wholesome recipe. Happy Spicing! The Spice Library Team Ingredients 4 tablespoon of natural yoghurt 2 tablespoon of Advieh Spice Blend 2 tablespoon of oil 2 cloves of garlic crushed salt and pepper 500g chicken thighs 2 tbsp lemon juice Handfull of Mint, Coriander, basil - washed 250g pumpkin - roasted 50g corn kernels - steamed/boil Tomato and Cucumber to garnish - optional Method In a large bowl, add all the ingredients except for herbs, pumpkin and corn. Mix well. Cover and let it marinade in the fridge for at least 30 minutes. It would be ideal to marinade overnight for more infused flavors. Preheat the oven to 175C. When Ready, in a roasting tray add pumpkin along with olive oil or Persian Ghee. Mix well. Roast until cooked. Steam or boil the corn in a pot on stove top. Now take the marinated chicken out of the fridge and let it rest at room temperature for a few minutes. Then slow roast in the oven for 30-40 minutes until golden or cooked to your liking. In a serving platter, add roasted pumpkin, cooked corn and fresh herbs. Serve the advieh chicken pieces and all the delicious juices on top of the salad. Delicious served with warm Turkish or flat bread. Nush-e-Jan! (Enjoy!) ADD TO CART
Pumpkin Turmeric Pilaf. Pumpkin Turmeric Pilaf - A Persian Pilaf recipe. A quick and easy vegetarian recipe using fresh pumpkin, turmeric and cumin seeds. Combination of Persian Ghee and Turmeric powder with Cumin seeds accentuate the flavours of pumpkin in this dish. Pumpkin Turmeric Pilaf can be served with any curries of your liking. Ingredients 200g Persian Basmati Rice - washed 200g butternut pumpkin - peeled and diced into 3cm cubes 2tbsp Persian Ghee 2 tbsp olive oil 1tsp Cumin seeds 1 tsp turmeric powder 2 cups water 2 tsp cooking salt Method In a non-stick pot on medium heat, add ghee and oil Once the oil is hot enough, add washed rice. Stir gently until all grains are coated with oil. sauté for 5 minutes. Add diced pumpkin to the rice and fold through so that it is evenly distributed. Saute for further 3 minutes Add Turmeric powder, Cumin Seeds and salt. Stir through to combine well. Now add water, bring to rapid boil. Once about 80% of water is absorbed, cover and simmer on low heat for 30 minutes. Cooking Tips: Add more ghee at the end and mix through to fluff the Pumpkin Turmeric Pliaf (rice). Serve with cucumber yoghurt or Persian Dalal yoghurt
Indian Recipe - Vegetarian cooking
Potato Curry recipe. This simple & easy recipe is available on You Tube for step-by-step cooking guide. Serve this dish with Cumin Rice & Cucumber yoghurt. Watch the video Here Ingredients Potato Curry Ingredients: 3 tbsp Persian Ghee ADD TO CART 1 tsp Fennel seeds ADD TO CART 1tsp Cumin Seeds ADD TO CART 1 tsp Mustard Seeds ADD TO CART 1 large onion - finely chopped 2 cloves garlic crushed/finely chopped 1 tsp Salt 1 tsp ground black pepper ADD TO CART 1 tsp Kashmiri chilli powder 1 tsp ginger powder ADD TO CART 2 tsp tomato sauce/paste 2cups of stock/water 2 large potatoes - sliced Happy cooking.
Indian Vegeterian finger food
Vegetable Pakoras. Vegetable Pakoras are the classic indian finger food that no one can resist. Be sure to add this dish to your vegetarian curry recipes. The main ingredients to make this delicious finger food is chickpea flour, Garam Masala and tandoori paste which add the spice packed flavours to this dish. Happy Spicing! Vegetable Pakoras Ingredients 250g of chickpea flour 50g self raising flour 1 tbsp Spice Library Garam Masala 1 tsp tandoori paste (recommended but optional) 1 tbsp lemon juice 300g potatoes - peeled and cut into small pieces 300g onions - finely chopped 6-8 spinach leaves, finely chopped 3 tbsp of freshly chopped coriander leaves 1 tsp chopped green chilli (optional) 1/2 tsbp Salt 1/2 - 1 cup of water Sunflower or peanut oil for deep frying Method Sift the chickpea flour and the self-raising flour into a bowl. Add garam masala and tandoori paste, if using, and stir well to combine. Add lemon juice, then gradually add enough water to form a smooth batter (Note; the batter must be thick enough to coat the back of a spoon. You may not need to use all the water). Set aside for 10-15 minutes. Then add the remaining ingredients except the oil to the batter and combine well to coat the vegetables. Heat the oil in a deep heavy-based frying pan until when you add some of the batter, it turns brown. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil. Care must be taken as the hot oil may splatter. Fry for 5-6 minutes or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve hot with a serving of cucumber yoghurt.
Persian Pilaf with Beans & Lamb
Persian Loobia Polow or Persian Pilaf with Green Beans & Lamb. Where shall I begin with my love for this dish.... The filling part or the juicy red tahdig (Crispy bottom part of the rice)? Well this dish was a treat in my mum's Persian kitchen. We could always smell this dish from miles away coming home from school. Mum dressed in her patterned apron, furiously running around the kitchen to get the dish ready before the kids arrived home from school... Probably because she knew we would be hovering around for our chance to have a pick of the filling simmering away. Probably in reality, she knew what we were up to and pretended to be pre-occupied with other tasks. Once we had our score with some portion of the filling, we would grab the freshly baked pita bread or Turkish bread and make a sandwich of it..... Oh how delicious it tasted. This recipe serves 4-5 persons. Ingredients 700g Long Grain Basmati Rice 500g Lamb Mince 550g String Beans- remove the ends and cut into 2 cm length 2 Potatoes- peeled, cut into 3 pieces lengthwise 1 Large Brown onions - finely diced 6-8 Tablespoon of tomato paste 1 lemon- juiced Oil Turmeric Salt and Pepper Spice Mix 1tsp turmeric powder 1 tsp black pepper 1 tsp Sweet paprika 1 tbsp Advieh (Spice Library Persian Blend) 2 tbsp Ground Cumin 1 tsp Cumin seeds Method In a pot, wash rice thoroughly and drain. Add 4 cups of hot water with 2 tablespoon of salt. Set aside. In a deep pan, dry fry the onions with pinch of salt for 2-3 minutes. Add oil and 1/2 tsp of turmeric. Sauté until golden and caramelized. Add meat, pinch of salt and pepper and cook until browned. Add the spice mix and stir thoroughly until fragrant. Add green beans to the mixture and sauté for 5-10 mins while stirring constantly. Add tomato paste and cook for 2-3 minutes. Then add 2 cup of water; Bring to rapid boil, adjust seasoning, then cover the pan and simmer on low heat for 15-20 mins until the mixture is partially cooked. Stir through the lemon juice and remove from heat. Place the pot of rice on high heat. Cover and bring to a rapid boil. Cook for 5-10 minutes, stirring occasionally. Bite a few grains; the rice should feel soft on the outside and firm in the centre. Remove from heat and drain into a colander. Add oil and a pinch of turmeric to the pot. Layer the potatoes to the bottom of the pot. Fry on each side for 2-3 minutes. Then return half of the rice to the pot with half quantity of green beans mixture. Combine well. Repeat this process again. Poke a few holes in the rice with the back of spatula; pour 1/4 tbsp of water on top. Cover the pot & cook on med heat for 5 mins until steaming. Then cook over low heat for 35 or until rice is well cooked. Serve with fresh herbs & radish either with Dalal Yoghurt or cucumber Yoghurt.
Persian Herb Infused Yoghurt
Persian Dalal Yoghurt (Herb Infusion Yoghurt) There are many versions of the Persian Dalal Yoghurt depending the region or provance of Iran. This Persian Dalal Yoghurt recipe is from North of Iran and is my family recipe, one that is passed down through generations of great home cooks. The key ingredients which makes this recipe & version unique is chocolate mint and peppermint herbs. Dalal Yoghurt can be served as a dip or as a side to the rice dishes such as Saffron & Barberry Rice, Lentil Rice & Persian Cumin Rice. Ingredients 2 sprigs of Parsley – stem removed 1 Sprigs of Coriander– stem removed 3 sprigs of mint – stem removed 4-5 sprigs of Chocolate mint 2 Sprigs of peppermint – stem removed 2 sprigs of basil 1 clove Garlic- peeled 1 teaspoon of salt 1/2 teaspoon of freshly ground pepper 3-4 Cups of yoghurt Method Rinse all the herbs. Remove the stem. Roughly chop the herbs and place in a food processor with garlic, salt, pepper and 1 tablespoon of yoghurt. Blend until a smooth paste is formed. In a bowl, mix the plain yoghurt with the herb paste until well combined.
Broad bean and lomo kooko. Chile Marcado central is the inspiration for this recipe. After spending 5 days in Chile and recovering from a serious jet lag, It was time to get out and discover food and visit new places. When I arrived to marcado central.... It was like i landed in a new world completely foreign. But it didn't take long to find familiar grounds. My heart just melted discovering the spices and a rather serious merchant serving it for the queuing Chilean customers. Ah... Memories of my little Spice stall.... So there I was with my Spanish - English dictionary and Chilean pesos eager to get into the midst of it... Ingredients - 300g broad beans peeled - 1 large onion - finely diced - 2 cloves garlic- minced - 250 g Lomo ( beef loin) - cut into thin strips - 1/2 bunch cilantro - 1/2 bunch fresh dill - 5 happy eggs whisked until light & fluffy - salt & pepper - 1 tsp turmeric - 4 tbsp olive oil (Persian Ghee preferable) Method 1. on a medium heat, fry onion & garlic along with turmeric in olive oil or Persian ghee until soft & translucent. 2. Then add lomo & broad beans and saute for 10 minutes. season with salt & pepper. 3. Now add the herbs & saute for 2-3 minutes. Pour in the whisked eggs. cook for 5-10 minutes. Flip over and cook the other side for further 10 minutes. (The best/easiest way is to use a plate & flip over and then gently slide back into pan