Some of the coldest July days in years, so we’ve come up with these quick and easy soup ideas Harissa Red Lentil Soup Serves 2 1 onion, finely sliced 1 cup red lentils 3 cups chicken stock 1 potato, peeled and chopped 2 tsp Harissa spice mix 1 Tbs coriander leaves, picked Saute onion and potato in a little oil in a medium-sized saucepan. When
Where do our own Australian native herbs and spices fit into what is considered to be Australian Cuisine? European migration, especially post World War two when we were introduced to Mediterranean flavours, had a profound effect on eating habits. This was followed by Chinese, Southeast Asian, Indian and Middle Eastern influences, and it is widely acknowledged that these laid the groundwork for what is
Spices – To Roast or Not to Roast? That is the Question! Roasting spices; do I have to roast my spices before using them? Some cooks may incorrectly tell you that roasting spices brings out the flavour. Roasting spices changes the flavour. In the same way that a slice of toast tastes different from a slice of bread, a roasted spice tastes different from
We are often asked: “What is the best way to grind my own spices?" Grinding spices yourself can be extremely rewarding, especially if you do so with a mortar and pestle so the aromas waft up as you crush the contents. Spices vary so much in size, hardness, texture and oil content that it is almost impossible to find a domestic grinder, other than
Reducing Your Calorie Intake with a Touch of Spice In response to a number of Herbie’s Spices customers opting for healthier food choices, including those that are lower in calories, Kate Hemphill, daughter of Ian “Herbie’’ Hemphill and recipe contributor to the Spice & Herb Bible, has created a new selection of low calorie recipes. Ian’s wife Liz has worked her magic into a
Lyndey and Herbie’s Moveable Feast went to air on 7TWO on 7th February 2015 at 2:30pm EST. Thereafter Episode 2 – 14th March at 2pm, Episode 3 – 21st March 2pm Episode 4 – 28th March 2pm Episode 5 – 4th April 2pm #herbiesspices
QUICK MEAT IDEAS WITH HERBS AND SPICES Chicken Dust fillets with a Herbie’s spice blend before pan frying, grilling or barbecuing. Suitable blends are: Native Seasoning, Cajun Spice, Ras el Hanout, Tagine Spice, Tandoori , Tasty Meat Sprinkle, Bay Seasoning, Berbere Native BBQ, Greek Seasoning, Lemon & Herb Pepper. Mix 1 Tbs Herbie’s Tandoori Spice Mix with ¾ cup plain yoghurt and marinade cuts
VEGETABLES with HERBS AND SPICES Eggplant Brush with either Herbie’s Greek Seasoning or Lamb Crust and BBQ Mix and olive oil before grilling slices on the barbecue. To 2 tablespoons oil, add 1 teaspoon of spice mix. Brush slices with olive oil and Berbere before cooking on a griddle or in a pan. Potato Drain cubes of cooked potato and fry quickly in olive
Certifiably Safe! Certifiably safe! If we chose to, we could carry enough certification to cover the front label of your Herbie’s Spices product in special-interest logos. There are organic, rain forest alliance, Halal, Kosher, gluten-free, heart tick, and so very many more certifications available. On top of that, there are more bodies offering their chosen certification than there are categories of certification. Here at
Saffron is the stigma (the female organ) of an autumn flowering crocus (Crocus sativus). The stamen is the male organ that holds pollen, and it has no use in cooking. Saffron is the world’s most expensive spice, with a street value in excess of around A$20,000 per kilo. A double handful of saffron weighing about 1 kilo, will have been hand picked from 200,000 flowers
Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and the wheat producing areas of South Australia and Western New South Wales. QUICK MEAT IDEAS WITH HERBS AND SPICES Chicken Dust fillets
Turmeric is a member of the ginger family (Zingiberaceae) and grows from a rhizome (the part of the root system that grows off the primary tuber) like ginger, galangal and kenchur. After harvesting, the rhizomes are boiled to denature them so they don’t sprout, and to gelatinise the starches and even out the colour distribution. These are then dried to become what are referred to
Whole books have been written about chillies, however we wanted to share some basic chilli essentials, as these tasty and potentially fiery little critters are becoming more and more popular. So much so that chilli now outsells peppercorns, which 10 years ago were the no 1 spice traded in the world. How Do You Spell Chilli? It depends on where you are. In the
