Recipes

Spice Up Your Cooking

Precious Paprika for roast chicken


Keyword: paprika, black pepper, cumin, garlic, herbs, pine nuts

Notes

A mixture of spices consisting of paprika, black pepper, cumin, garlic, herbs, pine nuts, and more.
Method: Rub the chicken with oil and coat with the Precious Paprika Spice Blend. Roast in a medium oven. A special favourite with children because of its delicate flavour.
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Prime Philadelphia for steak

Keyword: mustard, rosemary, paprika

Ingredients

  • paprika
  • rosemary
  • mustard

Notes

A distinctive blend of mustard, rosemary, and paprika with other spices.
Method: Rub the steaks with a small amount of olive oil, sprinkling on Prime Philadelphia Spice Blend and put them on the grill.
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Heavenly Herbs for fish


Course: Spice Blends
Keyword: tarragon, coriander, parsley, dill, roses, garlic, sage, mint, peppermint, paprika, cardamom

Ingredients

  • tarragon
  • coriander
  • parsley
  • dill
  • roses
  • garlic
  • sage
  • mint
  • peppermint
  • paprika
  • cardamom
  • other herbs and spices

Notes

Contains tarragon, coriander, parsley, dill, roses, garlic, sage, mint, peppermint, paprika, cardamom, and other herbs and spices.
Method: Add Heavenly Herbs Spice Blend to olive oil; spread the marinade on top and inside the fish. You can marinate the fish for several hours before cooking. Grill the fish on a charcoal or an electric grill.
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Fancy Fish Spice Blend - Sweet Mustard Salmon with Vegetables

Course: Spice Blends
Servings: 4

Ingredients

  • 750 g halved baby potatoes
  • 2 tsp clear honey
  • 4 140g each skinless salmon filets
  • 250 g sugar snap peas
  • Juice from 1 orange
  • 1 tbsp wholegrain mustard
  • 3 tbsp Spice Way Fancy Fish
  • 2 orange or red peppers
  • 2 tbsp olive oil

Instructions

  • How to:
    Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. In the meantime, whisk the mustard, orange juice, Spice Way Fancy Fish and honey together in a bowl to make a marinade. Toss the salmon fillets in the marinade until fully coated, deseed the peppers and cut into thick strips.
    Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, and toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown. Enjoy.

Notes

Spring is round the corner and April is a good time for salmon and vegetables. We have created a simple no fuss dish using Spice Way’s Fancy Fish Spice Blend. Fancy fish contains coriander good for digestion, sumac which is a great source of vitamin C, dried tomatoes, lemon grass and yellow mustard.
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Baharrat Spice Blend - noodles with aubergine and mango

Course: Spice Blends
Servings: 6

Ingredients

  • 120 ml rice vinegar
  • 40 g caster sugar
  • ½ tsp salt
  • 2 crushed garlic gloves
  • ½ finely chopped red chilli
  • 1 tsp sesame oil
  • 2 tbsp Baharat Spice Blend
  • Zest and juice of 1 lemon
  • 220 ml sunflower oil
  • 2 aubergines in 2cm cube
  • 1 mango cut into 1cm cubes
  • 40 g chopped coriander leaves
  • 250 g soba noodles
  • 40 g basil leaves chopped
  • ½ red onion, sliced

Instructions

  • How to: make dressing, warm vinegar, sugar and salt for 1 minute. Remove from heat, add garlic, chilli and sesame oil. Cool, add lime zest and juice. Heat sunflower oil and shallow fry aubergine, once golden remove and sprinkle with salt and drain.
    Cook noodles for 5-8 minutes retaining some bite. Drain, rinse and leave to dry on tea towel.
    In a mixing bowl toss noodles with dressing, add 2 tbsp. Baharat Spice Blend, mango, aubergine, half of the herbs and onion. Add remaining herbs when ready to serve and mix well.
    Enjoy.

Notes

Let’s continue with Summer salad ideas with this noodle salad, mixing with the sweet sharpness of the dressing using BAHARAT Spice Blend and the refreshing lift from mango. Serve as a starter or light main course.
Baharat is good for you too, containing cardamon, coriander, ginger, cinnamon, cloves, allspice and nutmeg. Both coriander and cardamon can help lower blood pressure, help with digestive problems and help manage diabetes so Baharat has many health benefits as well as being delicious.
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Glorious Garlic Spice Blend - Linguine

Servings: 4

Ingredients

  • 75 g butter
  • 4 garlic cloves finely chopped
  • 400 g linguine
  • zest and juice of 2 lemons
  • 100 g black pepper cream cheese
  • 2 tbsp fresh tarragon
  • 4 tbsp Spice Way Glorious Garlic
  • Drizzle Pomoro Olive Oil with Lemon
  • Handful rocket

Instructions

  • How to:
    Heat half the butter in a large frying pan, add fresh chopped garlic, Spice Way Glorious Garlic and cook for 30 seconds. Add 1lt water, the linguine, remaining butter, lemon zest and juice to the pan. Bring to the boil, stir to make sure pasta is separate and cook for about 9 minutes, until pasta is cooked and liquid almost evaporated. Add the cream cheese and tarragon and toss until the cheese has melted into the sauce. Serve with a handful of rocket and drizzle Pomora Olive Oil with Lemon. Enjoy!

Notes

The day’s are longer and it’s time to start cooking lighter dishes for the summer. This is a seriously simple dish, full of flavour and will always impress. Use Spice Way’s Glorious Garlic Blend and also add a special finishing ingredient of our Pomora Olive Oil with Lemon.
Glorious Garlic is good for you too, containing onions, paprika, turmeric, garlic, lemon, parsley, oregano, salt, sugar. Here’s a quick glimpse at onion’s incredible health benefits – they help improve immunity, assit in regulating blood sugar and have been used for centuries to reduce inflammation and heal infections.
 
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Fr’cinni Fruit Infusion Posh Pomelo – Desert Pudding

Course: Fr’cinni
Servings: 3

Ingredients

  • 60 g vanilla pudding
  • 100 g Fr’cinni Fruit Pomelo and Melon Infusion / Simply Strawberry

Instructions

  • How to:
    Follow the pudding preparation instructions and prepare the pudding. Place the fruit infusion in boiling water until the fruits are covered completely.
    Remove water and place pudding in cups and add the fruit infusions on top.
    Bon appétit!

Notes

Cool Curry Spice Blend – Veggie Kedgeree

Course: Spice Blends
Servings: 2

Ingredients

  • 2 large eggs
  • 100 g bulgur wheat
  • Pinch chilli flakes
  • 1 tbsp oil
  • 4 large spring onions chopped
  • 1 tbsp Cool Curry Spice Blend
  • 6 broccoli florets
  • 30 g frozen peas
  • 60 g baby spinach leaves
  • 25 g coriander chopped
  • Lime juice

Instructions

  • How to:
    Boil the eggs and then set aside when done (when cool, peel).
    Cook the bulgur wheat according to packet instructions and throw in a pinch of chilli flakes. Keep warm. Heat the oil in a pan and fry spring onions till golden and then add Cool Curry mixing through and cook for a minute. Add the broccoli florets and peas and cook until soft, wilt in the spinach leaves. Fork the bulgur wheat then gently mix into the onion and spice mix. Quarter the eggs and add to the bulgur and coriander leaves. Squeeze over the lime juice and serve.
    Enjoy.

Notes

A great dish for everyone – serving up a delicious spicy and vegetarian lunch or brunch using bulgur wheat which will keep you feeling full for longer. This is quick to make using Spice Way’s Cool Curry Spice Blend which contains: turmeric (an immune booster), cumin, fenugreek, coriander, mustard, cinnamon, ginger and cloves. And another time why not use Cool Curry with those Xmas turkey leftovers to make coronation turkey.
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Lazy Lamb Cook Clever – Sunday Lamb Recipe

Savoury roast lamb leg with black garlic and Lazy Lamb mix (from Spice Way) – perfect Easter Roast.
Course: Cook Clever
Servings: 4

Ingredients

  • 4 tbsp Spice Way Lazy Lamb
  • 2 cloves black garlic, mashed
  • 4 tbsp olive oil
  • 4 tbsp lemon juice
  • 2 lb shoulder of lamb

Instructions

  • How to:
    In a small bowl, mix together the lemon juice, olive oil, Lazy Lamb and mashed black garlic. Spread the sauce over the leg of lamb, coating all sides and place in an airtight container. Allow to marinate for 4-8 hours.
    Preheat oven and place in roasting dish with marinade and cover with foil. Roast in a gentle oven approved 150-160F for 2 ½ hours or until cooked. Remove from oven and allow to rest for 5 minutes before slicing. Slice and serve.

Notes

Cook Clever Lazy Lamb brings to the kitchen magical aromas from Morocco in a pot containing allspice, garlic, rosemary, pink and black peppercorns. Rosemary is known to help boost memory, protect the immune system and improve moods and when used with allspice which also helps the immune system, you can be sure that you are using spices to improve your health. Mix lazy lamb with olive oil and lemon juice and an extra special ingredient Black Garlic (available from Spice Way) and you will create a unique dish with ease.
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Magic Majadra Fast Gourmet – Rice With Lentils, Onions And Turmeric

Servings: 4

Ingredients

  • 1 cup fast Gourmet Magic Majadra
  • 1 cup ice
  • 2 cups boiling water

Instructions

  • How to:
    Fry 1 cup of rice with a small amount of oil for 2 min. 
    Add 1 cup of Fast Gourmet Magic Majadra. Add 2 cups of boiling water bring to a boil again and cook over low heat for 20 minutes. Let stand covered in the pot for 10 minutes before serving.
    Bon appétit!

Notes

An amazing combination of rice, crunchy lentils, onion and Turmeric. This healthy dish is so easy to make using our Majadra Mix. Kids really love this dish.
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Give It A Kick Spice Blend - Chilli Con Carne

Course: Main Course
Cuisine: Mexican
Keyword: paprika, black pepper, cumin, garlic, herbs, pine nuts
Servings: 4 servings

Ingredients

  • 4 onion chopped
  • 1 red pepper diced
  • 1 tbsp olive oil
  • 1 garlic cloves crushed
  • 1 tspn tspn cumin (Spice Way)
  • 1 tspn Give It A Kick (Spice Way)
  • 1 tspn Precious Paprika (Spice Way)
  • 500 g minced beef
  • 1 beef cube crumbled
  • 400 g tinned tomatoes chopped
  • 1 tspn sugar
  • 2 tbsp tomato puree
  • 1/2 tspn dried marjoram
  • 410 g canned red kidney beans

Instructions

  • How to:
    Finely chop onion and slice red peppers and finely chop garlic. Heat the oil and cook onion till soft, tip in garlic, red pepper, Give It A Kick, Precious Paprika and ground Cumin (all from Spice Way). Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Brown 500g lean minced beef. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew
    Make the sauce: Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well. Simmer gently and then bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 30 minutes. Drain and rinse kidney beans and stir them into the chilli. Bring to the boil and gently bubble without the lid for another 10 minutes. Leave to stand for 10 minutes and then serve onto previously cooked rice. Enjoy

Notes

Here is a super easy recipe using GIVE IT A KICK , PRECIOUS PAPRIKA Spice Blend and ground Cumin (from Spice Way).
Give It a Kick has chilli peppers which are very healthy for you and should be included in your regular diet to help with headaches and lower blood pressure and Precious Paprika contains high amounts of vitamin C (always important throughout the year).
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Chinese 5-Spice Blend - Teriyaki Tofu Stir Fry

Marinate2 hrs
Course: Main Course
Cuisine: Chinese
Servings: 4 servings

Ingredients

  • 2 cups soya sauce
  • 1/2 cup mirin vinegar
  • 1/2 cup brown sugar
  • 3 tsp crushed garlic
  • 2 tsp sesame oil
  • 3 tsp chinese 5-spice blend
  • 2 tsp ground ginger
  • 2 tsp ground white pepper
  • 1 packet tofu or chicken fillets
  • 1 packet spring onions chopped
  • 1 chopped red pepper
  • 200g sliced mushrooms
  • 1-2 tbsp cornflour
  • 1 cup water

Instructions

  • Mix all ingredients together except for cornflour and water. Blend cornflour and water to make a paste. Bring marinade to a boil and add cornflour mixture and simmer until slightly thickened.
    Cut tofu into 2cm cubes and marinade once the Chinese 5-spice teriyaki sauce has cooled a little. (If using chicken cook chicken fillets cut into cubes). Marinate for 2 hours or overnight for a fuller flavour.
    Stir fry the tofu in a hot pan with the spring onions, peppers and mushrooms until crisp (or chicken until it is cooked). Serve with Spice Way’s Rajah Rice Fast Gourmet Blend – a perfect accompaniment. 

Notes

And another simple dish for the vegetarians but you can replace the tofu with chicken if preferred. Using Spice Way Chinese 5-Spice Blend you can create a super easy stir fry, or use for roasting vegetables and also in baked sweet dishes. Chinese 5-Spice contains: fennel, cinnamon, anise and cloves – fennel’s health benefits include being full of vitamin C, potassium and fibre. It’s also a natural anti-inflammatory and has potential anti-cancer benefits.
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RAS EL HANUT & PRECIOUS PAPRIKA SPICE BLENDS – CURRIED CHICKPEAS

Here’s a simple dish for the vegetarians but also great as a side dish with any Indian meal. Using two
super Spice Way Spice Blends: Ras El Hanut and Precious Paprika. Ras El Hanut is often used in tagines,
but is also great in this recipe as well as on roasted vetables. Precious Paprika is a super blend of
paprika, sumac, pine nuts, marjoram and sumac – giving a rich colour and deep flavour (also super on
roast potatoes, chicken, and casseroles).
Servings: 4

Ingredients

  • 1 onion
  • 1 tbsp Precious Paprika
  • 1-2 chopped red chillies
  • 2 garlic gloves chopped
  • 400 g can drained chickpeas
  • 3 tbsp Ras El Hanut
  • 2 tbsp vegetable oil
  • 2 chopped tomatoes
  • 1 tsp ground coriander
  • 1 tbsp chopped coriander

Notes

Heat the oil and add onion to soften, after 2 mins add 3 tbsp Ras El Hanut Spice Blend, a pinch of
salt, chillies and garlic till coloured – about 4-5 minutes. Then add rinsed and drained chickpeas,
1 tbsp Precious Paprika Spice Blend, black pepper and ground coriander. Make sure that the chickpeas are well coated in the spices.
Add the chopped tomatoes and 2 tbsp water. Cook on a medium heat till the tomatoes are soft and sauce is thick and pulpy. Remove from the heat and sprinkle with fresh coriander and enjoy!!
Serve with Spice Way’s Magic Majadra Fast Gourmet Blend – simply awaken your rice with this stunning mix of lentils, onions, turmeric and cumin for the best rice ever.
Louise
Enjoy!!!
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HOT SPICY GAZPACHO USING GIVE IT A KICK SPICE BLEND FROM SPICE WAY

So hopefully we have many sunnier weeks to go still and this soup is perfect for the warm balmy days served chilled or heated if not so hot outside. This has got to be one of the easiest recipes ever too and using Give It A Kick just adds that little something extra. Give It A Kick adds some spice tastes, and containing: red and green pepper, paprika and hyssop its good for you too. Hyssop dates back to ancient times and is still used to help as an anti-viral supplement and very effective for digestive problems.
Course: Soup

Ingredients

For the Croutons (Ingredients)

  • 75 g ciabatta cut into cubes
  • 60 ml olive oil
  • Large sea salt flakes and

For the Soup (Ingredients)

  • 900 g ripe cherry tomatoes
  • 1 cucumber peeled
  • 1 garlic clove chopped
  • 1 red chilled chopped
  • 3 tbsp Give It A Kick (Spice Way)

Notes

To make the croutons, place the bread in a bowl, add the oil and sprinkle with sea salt flakes and paprika. Toss everything together, transfer to a baking tray and cook at 170c for 10 min or until golden turning occasionally.
To make the soup, process all the ingredients, except the seasoning and garnishes until smooth. Heat gently in a saucepan until warm, then season to taste. To serve, spoon the warm soup into bowls, top each with a few croutons, sprinkle over a little paprika and garnish with a few rocket leaves if you like.
Alternatively, do not reheat and just serve chilled.
Enjoy
Louise
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FR’CINNI HEALTH – GREEN TEA STIR FRY WITH FRESH GINGER AND GARLIC

What an exciting new way to use Fr’cinni Green Tea – green tea is full of anti-oxidants, can help with weight management, cholesterol control and possible cancer protection
Servings: 4

Ingredients

  • 1 cup Fr’cinni Green Tea brew
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 sliced red onion
  • 500 g sliced mushrooms
  • 1 sliced red pepper
  • 1 cup sliced carrots
  • 2 tsp cornstarch
  • 2 tbsp honey
  • 1-2 tbsp rapeseed oil
  • 2 tbsp fresh ginger
  • 6 sliced garlic cloves
  • 1 sliced yello pepper
  • 1 cup broccoli florets

Notes

Whisk together 3 tbsp green tea and corn starch. Whisk together soy sauce, honey and sesame oil and add with green tea and corn starch. Using a wok, heat rapeseed oil and sauté onion and mushrooms until soft. Stir in ginger, garlic, peppers, carrots and broccoli and stir fry for further 2-4 minutes.
Whisk in Spice Way Fr’cinni green tea mixture and cook until the mixture begins to bubble. Serve with Spice Way Fr’cinni Calm Chai basmati rice.
Louise
Enjoy!!!
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Warming Butternut Squash soup using HEAVENLY HERBS Spice Blend from Spice Way

This is a stunning soup and a hit when made – used in many of our mini masterclasses and with the addition of HEAVENLY HERBS Spice Blend this soup is heaven in a bowl. Heavenly Herbs is very versatile, and can be used as an all round seasoning for soups, fish mixed with lemon juice and olive oil and wonderful too on chicken. Heavenly Herbs contains over 12 spices, including parsley good for digestion, lemon thyme full of vitamin C, sumac, garlic and many more.
Course: Soup
Servings: 6

Ingredients

  • 1 bag Butternut chunks
  • 2 medium onions in chunks
  • 2 red peppers in chunks
  • 4 tbsp oil
  • 3 stock cubes
  • Salt & black pepper
  • 2 sweet potatoes cubed
  • 2 carrots in chunks
  • 1-2 red chillis chopped
  • 2.5 l water
  • 4 tbsp Heavenly Herbs Spice Blend

Notes

Toss all vegetables apart from chillis with oil and Heavenly Herbs, spread on tray and roast in oven on 180C for 20-30 minutes. Remove and add to soup pot with all remaining ingredients, boil then simmer till vegetables are soft and blend.
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Patatas Bravas using SMOKED PAPRIKA Spice Blend from Spice Way

This is a super recipe for Spanish roasted potato tapas appetizer known as "patatas bravas" or angry potatoes! Roasted potatoes tossed with a spicy, smoky tomato sauce using Smoked Paprika from Spice Way. Smoked Paprika is very rich in antioxidants, good for eyes, keeps your heart strong and can help with the treatment of diabetes.
Course: Appetizer
Keyword: tapas, potato
Servings: 4

Ingredients

  • 1 kg waxy potato (peeled or un-peeled, your choice),cut into 1 to 1 1/2-inch chunks
  • Olive oil
  • Salt
  • 1/2 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 400 g can of crushed tomatoes
  • 2 tbsp teaspoons Tabasco
  • 2 tsp Smoked paprika (Spice Way)
  • 1 tsp salt
  • 1 tsp sugar

Notes

Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a baking tray and roast until browned, about 50 minutes. While the potatoes are roasting, make the sauce - heat 2 tablespoons of olive oil in a medium pan set over medium heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
Make the sauce: Add the white wine to the pan and turn the heat to high. Boil on high until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and Spice Way Smoked Paprika. Stir well and reduce to simmer. Let the sauce cook slowly while the potatoes roast. When the potatoes are well browned, toss with the tomato sauce and return to the baking tray. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes, about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.
Enjoy
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BLEND FOR OLIVE OIL SPICE SPICE BLEND – FATTOUSH SALAD

We are well into summer or at least I hope so writing this whilst it’s still quite cold and what better than this delicious, healthy and impressive looking salad which can be served year round. Using Spice Way Blend for Olive Oil Spice Blend, Zataar and sumac you can create this at home. Blend for Olive Oil contains: tomatoes, pepper, garlic, sumac, cumin, coriander, onion, parsley, basil – tomatoes can help with heart disease and peppers are a great source of vitamin B6.

Ingredients

  • 1 bag mixed leaves
  • 15 halved cherry tomatoes
  • 500 g cubed feta cheese
  • 5 tbsp Blend for Olive Oil
  • 2 tbsp Sumac
  • 1/2 tsp Zataar Blend
  • 1-2 lemons
  • 1 cucumber
  • 1/2 thinly sliced red onion
  • 2 pitta bread
  • 1/2 tsp coarse salt

Notes

Pitta chips: cut pitta bread into medium size cubes. In a bowl, mix the cubed pitta with @ 2 tbsp olive oil, zaatar (Spice Way) and sumac (Spice Way) so they are coated with the olive oil spice blend. Place on a pan, spread out evenly for cooking and place in the oven for 10-20 minutes at 200 degrees. (Save a pinch of sumac and zaatar for tossing directly into salad). Cook until dried up and toasty brown. Toss into salad when ready to serve.
Salad: place mixed leaves in large bowl. Cut tomatoes in half and add to salad. Peel cucumber and chop. Cut onions into thin slices. Squeeze lemon with 5 tbsp Blend for Olive Oil (Spice Way) and add salt. Add croutons and feta cheese.
Toss all together. Sprinkle reserved pinch of sumac and zataar.
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Crunchy Asian Salad using CHINESE 5-SPICE from Spice Way

Let’s continue with Summer salad ideas with this crunchy, crisp salad, great for lunchtime or add mackerel or sliced chicken fillet for a more substantial meal. Great textures of carrots, celery, onions, red peeper, herbs, cashew nuts and mixed with a super spice dressing using CHINESE 5-SPICE
Chinese 5-Spice is good for you too, containing fennel, cinnamon, anise and cloves. Fennel is really helpful for bone health, bowel problems and respiratory health. Anise is also known to help with respiratory issues and can aid digestion – so the combined benefits are as great as the complex taste that Chinese 5-Spice delivers to your dish.
Course: Salad
Cuisine: Chinese
Servings: 4

Ingredients

Dressing:

  • 2 tsp fresh diced ginger
  • 1/2 tsp salt
  • Chopped coriander
  • 5 tbsp lime juice
  • 1 tsp Chinese 5 Spice
  • 2 tbsp soy sauce
  • 2 tsp honey
  • 2 red chillies chopped

Salad:

  • 6 carrots peeled, shredded
  • 6 celery stalks diced
  • Coriander chopped
  • 2 tbsp toasted sesame seeds
  • 1 thinly sliced red pepper
  • 1 red onion, sliced or diced
  • 40 g cashews

Notes

Mix ginger, salt and coriander in food processor to a paste, add remaining dressing ingredients to mix.
In large bowl, combine all salad ingredients, except cashews and sesame. Pour dressing over the salad and toss together. Sprinkle over cashews and sesame and serve.
Enjoy
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SICILIAN ONION SPICE BLEND - FRITTATA

It’s time to think about light food for warm sunny days and what better than using Spice Way Sicilian Onion Spice Blend to create a super tasty frittata, or use for roasting vegetables and making soup. Sicilian Onion Blend contains: onions, chives and turmeric. Onions can help strengthen immunity and is also a natural anti-inflammatory and has potential anti-cancer benefits.
Course: Spice Blends
Cuisine: Italian
Servings: 4

Ingredients

  • 1 cup Sicilian Onion Blend
  • 1/2 tsp pink pepper crushed 2 tbsp olive oil
  • 1 tsp salt
  • 1 bunch fresh basil
  • 2 tbsp olive oil

Notes

Crack the eggs into a medium bowl. Whisk well and then add Spice Way Sicilian Onion Spice Blend, salt and Spice Way pink pepper
Heat a medium-sized oven safe frying pan over a medium heat on the hob. Add olive oil and then pour in the egg mixture. Gently scramble mixture in the first minute and then do not disturb further. Allow to set and cook through for a further 5 minutes.
To finish cooking the top of the frittata put it under the grill for 3-5 minutes under medium power.
Keep watching to check it doesn’t brown too much. Finish with fresh basil leaves on top. Serve warm or at room temperature.
Enjoy!!!
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ISRAELI SALAD USING SPICE WAY ZIPPY ZATAAR SPICE BLEND

March is time to start to wake up our taste buds, Spring bulbs are out and this recipe brings colour and taste to your plate.
Using only fresh vegetables as recipe shows below add a generous helping of Zippy Zataar to add a fabulous lemony flavour to your salad. Zippy Zataar Spice Blend includes : hyssop – an ancient herb used to help with digestive and intestinal problems and also for respiratory problems, sumac, lemon salt, sesame, olive oil
Course: Salad
Servings: 6

Ingredients

  • 2 cucumbers
  • 1 chopped red onion
  • 1 diced yellow pepper
  • Juice of 1 lemon
  • 4-5 tbsp Zippy Zataar
  • 2 tbsp olive oil
  • 6 diced tomatoes
  • 1 diced red pepper
  • 15 g mint leaves chopped
  • 15 g parsley leaves chopped
  • 60 g pomegranate seeds
  • pinch salt

Notes

Halve cucumbers lengthways, cut into thin strips and then dice.
Put all ingredients in a bowl in above order, leaving lemon juice, olive oil and salt until just before serving. Toss together, taste and season more if necessary. Serve immediately at room temperature. Enjoy.
I have added pomegranate seeds as I think they are delicious, but they can be omitted if preferred. Also you could add diced feta to make this a more substantial salad.

Enjoy

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Miracle Mince Meatballs - A dish for the whole family

Course: Main Course
Servings: 4

Ingredients

For meatballs:

  • 500 g minced meat
  • 1 large grated courgette
  • 1 large grated carrot
  • 1 large chopped onion
  • 2 eggs
  • 3 tbsp Spice Way's Miracle Mince
  • 6 tbsp Spice Way's Blend for Shnitzel
  • 2 tbsp soya sauce
  • Pinch of salt
  • Olive oil for frying

Ingredients for sauce:

  • 1 large tin of chopped tomatoes
  • 1 glass of water
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp Spice Way's Sweet Moroccan Paprika
  • 1/2 tbsp turmeric
  • 1/2 tbsp salt
  • Couple of twists of black pepper

Notes

1 - Mix ingredients for the meatballs in a bowl and let stand for 15 minutes.
2 - Meanwhile, prepare the sauce: Place all ingredients in a saucepan and bring to the boil, lower
heat and simmer.
3 – Create small round balls with the mincemeat
4 – In a flat frying pan , heat some olive oil and fry balls 3 minutes on each side.
5 – Place the browned balls in the simmering sauce and cook for about 20 minutes until ready.
6 - Serve on a plate of white rice / quinoa / mashed potatoes / pasta
Simple and quick and an all time family favourite !
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QUORN SPAGHETTI BOLOGNAISE USING SPICE WAY MIRACLE MINCE

Summer has finished and the nights are drawing in, so here’s a simple dish offering comfort food but with a healthy angle. Quorn bolognaise spiced up with Spice Way’s Miracle Mince (works well with all types of mince too). Miracle Mince Spice Blend is full of goodness with lots of onions, garlic, caraway and a touch of chilli for taste. Onions and garlic have compounds which promote antioxidant activity and function as a powerful antibacterial and antiviral.
Did you know: The stronger the smell and the more you cry when cutting an onion, the better for your health.
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 200 g mushrooms, chopped
  • 1 tbsp tomato ketchup
  • 1 tbsp tomato ketchup
  • 1 onion, finely chopped
  • 390 g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tbsp Miracle Mince Spice Blend
  • 350 g spaghetti
  • 100 ml red wine
  • 350 g pack Quorn mince
  • 200 ml vegetable stock
  • 2 sticks chopped celery

Garnish:

  • Fresh basil leaves, torn
  • Grated cheese

Notes

Heat the oil in a saucepan and fry the onion, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more. Add the tomatoes, tomato purée, red wine, Miracle Mince Spice Blend (Spice Way), tomato ketchup and vegetable stock.
Cover and simmer gently for a further 8-10 minutes. Stir in the Quorn mince and continue to cook over a low heat. Season to taste. While the mince is simmering, cook the spaghetti as per pack instructions, then drain. Spoon the bolognaise sauce over the cooked spaghetti, and serve sprinkled with some basil leaves and vegetarian Italian hard cheese shavings.
Enjoy!!!!
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ROASTED ROOT VEGETABLES USING ROAST VEGETABLE SPICE BLEND

The clocks will be changing back this month, the leaves are falling and we are moving towards winter and not that far from Christmas, so here’s a brilliant recipe for veggies, or to serve as a side with your mains. We use our Roast Vegetable Spice Blend – full of yummy ingredients incuding: thyme, basil, black pepper and sea salt. Thyme is packed with vitamin C which can get you back in good health and both thyme and basil offer good sources of vitamin A.
Extra super use of Roast Vegetable Spice Blend – open a tin of tuna, drain, add 2-3 tbsp Roast Vegetable and mayonnaise and mix through to make the best tuna filling ever!!!
Course: Main Course, Salad
Servings: 4

Ingredients

  • 4 parsnips
  • 4 golden beetroots
  • 4 tbsp Roast Vegetable Spice Blend
  • 4 carrots
  • 2 fennels or turnips
  • 6 tbsp Pumora Rosemary Oil
  • 4 Yukon gold potatoes
  • 2 red onions
  • 3 tbsp Ravishing Rosemary
  • Aged Baslamic dressing

Notes

Preheat oven to 200c. Peel and cut all vegetables in 1 ½” pieces. In a large bowl, combine all prepped vegetables. Add Pumora Rosemary olive oil (from Spice Way) with Roasted Vegetable Spice Blend and Ravishing Rosemary Cook Clever. Mix all together and then transfer onto a baking sheet with parchment paper. Arrange the vegetables evenly for even cooking.
Roast at the pre-heated oven to 200C, and then turn the oven down to 180c and roast for 35-40 mins. until vegetables are cooked through Immediately transfer into a heatproof serving dish to keep warm.
For the finishing touch, drizzle aged Balsamic vinegar over the roasted root vegetables to compliment the flavour and for a beautiful finishing touch.
Louise
Enjoy!!!
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PAPRIKA SMOKED POTATOES USING SPICE WAY SMOKED PAPRIKA SPICE BLEND

Great new addition to your Shabbat repertoire and perfect for Rosh Hashanah and Autumn cooking. Smoked Paprika adds a depth of flavour to all your food either vegetarian when mixed into a vinagrette or meat and chicken.
Servings: 4

Ingredients

  • 2 large chopped onions
  • 3 tbsp tablespoons olive oil
  • 400 g of frozen baby carrots
  • 3 tbsp Spice Way's Sicilian Onion Spice Blend
  • 1/4 cup silan (date honey)
  • 3 cloves of garlic,sliced
  • 8 diced potatoes
  • 2 tbsp of Spice Way's Smoked Paprika
  • 1 ½ tsp turmeric
  • 1-2 cups water

Notes

How to make
1. Heat olive oil and fry onions until golden, add garlic, potatoes, carrots and the smoked paprika and stir for 2 minutes.
2 . Add Silan and a cup of water and bring to a boil.
3. Add Spice Way Sicilian Onion Spice Blend
4. Reduce the heat and simmer 40 minutes or until the potatoes are tender, sauce is reduced and vegetables are brown.
* add water if needed
 Enjoy
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BEEF TAGINE USING SPICE WAY RAS EL HANUT SPICE BLEND WITH ALMONDS AND PRUNES

So the Summer is moving closer towards Autumn now and thought it was time to start thinking about lovely warming food. Our Ras El Hanut Spice Blend has many uses both for chicken, beef and vegetable tagines. It contains turmeric, ginger, cinnamon, all spice, nutmeg, roses and more – giving an beautiful heady aroma of the moroccan spice markets. As well as tasting great it is full of health benefits too.
Servings: 2

Ingredients

  • 500 g cubed beef steak
  • 1 ½ tsp chopped parsley
  • 4 tbsp olive oil
  • 1 large chopped onion
  • 8 prunes
  • ½ cup almonds
  • 3 tbsp Ras El Hanut Spice Blend
  • tsp chopped coriander
  • 4 cinnamon sticks (Spice Way)
  • ½ tsp ground cinnamon (Spice Way)
  • pinch Saffron (Spice Way)
  • 4 tbsp vegetable oil
  • 4 tbsp sugar
  • 2 tsp sesame seeds

Notes

Evenly spread chopped onion in tagine pot or casserole dish. Place beef steak on top of onions. Sprinkle Ras El Hanut, black pepper, parsley, coriander, saffron and cinnamon sticks. Drizzle olive oil on beef.
Place in oven on low heat (160c) and cook 1 ½-2 hours or soft.
In a small pot, place the prunes and cover them with cold water. Add ground cinnamon and sticks and boil for 15 mins. Add sugar to the prunes and mix then cook for 15 mins. When the mixture turns syrupy p lace aside. Boil the almonds with a cup of cold water for 10 mins. Peel the almonds and fry in vegetable oil for 10 mins. Before serving, place the prunes around the beef. Sprinkle sesame seeds on top of prunes and almonds on top of the tagine. Serve on couscous mixed with Almonds & Raisins Fast Gourmet from Spice Way
Louise
Enjoy!!!
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ONE DISH CHICKEN WITH SPICE WAY BBQ BLEND

Course: Main Course
Servings: 4

Ingredients

  • 1 chicken (1.5kg) portioned into 6 pieces
  • 2 onions thinly sliced
  • 2 large sweet potatoes cut into medium chunks
  • Whole head garlic
  • 1/4 cup soy sauce
  • 3 tsp chilli sauce
  • 1/4 cup olive oil
  • S&P
  • Rosemary to garnish

Notes

Cut up onion, sweet potatoes and whole head garlic, add 1/4 cup soya, 3 tsp chilli sauce, 1/4 cup olive oil, 6tbsp Spice Way BBQ Blend, s&p
Stir together, pour over chicken and roast at 180 degrees for 1 1/2 hours.
SPICE WAY BBQ BLEND - contains
paprika, coriander, cumin, garlic, nutmeg, cardamom, rosemary, salt, marjoram, thyme
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