All three spices come from the state of Jammu and Kashmir. Saffron from Kashmir only, shah zeera/kala zeera/ syah zeera from the uplands of Kashmir and pomegranate/anardana, the most fruity souring agent from the Jammu province (around Chainani). I wish I had a sample of kornyot or aniseed that grows wild in Ladakh: it would have been an equal representation from each province of the state #theflavourofspice#spices#spice#spiceworld#saffron#kalazeera#anardana#kashmirispices
🍽 PESTO RAVIOLI 🍽
Dinner was delicious to say the least. Another easy, simple dinner that makes it look like you’re an expert chef. To make the pesto, you’ll need to get the following ingredients and put them in a food processor: • 1/4 cup of pine nuts • a stalk of fresh basil •salt •pepper •dash of red pepper flakes •2 cloves of garlic •1 cup EVOO •1/4 cup four cheese blend
While you’re cooking your choice of pasta, heat up the pesto in a saucepan. Add the pasta, and boom... Deliciousness 😚
After all Thanksgiving food requests have been taken into consideration, the menu, grocery shopping and the todo list are now finalized.
I started today with my first make-a-head dish, “Cranberries & Quince in Spiced Orange Juice Sauce”. Quick, easy and can be kept in the fridge for at least a week. Since I still have few quinces, I decided to go a little exotic with my cranberry sauce . Of course spicing it up with cinnamon, star anise, cloves, & orange zest were a must. .
I used 1.5 cups of peeled and chopped quinces to 1.5 cups sugar dissolved in 1.5 cups fresh orange juice, boiled it for 10 minutes then added 1.5 cups fresh cranberries, one tablespoon orange zest and spice it with some cinnamon, ground cloves and star anise. Cooked the sauce on low heat for 15 more minutes. Enjoy! 🍂
An easy app for Thanksgiving (or any day this fall)...Roasted Carrot 🥕 Hummus with Pimentón! Recipe here below and will post on the website tonight.
4 small/medium carrots chopped (peeled optional)
1 1/2 tsp. n2 Hot Smoked Paprika (Pimentón) @thespanishtin
1/2 cup and a little to drizzle
2 garlic cloves peeled
1 (15-ounce) can chickpeas, drained and rinsed
1 tbsp lemon juice (or to taste)
Start by preheating your oven (or toaster oven) to 425F
To make things go a little quicker, boil carrots for about 10 minutes or until slightly tender (fork should poke through a little). Remove from pan, drain, and dry. Place carrots on a lined baking sheet in preheated oven with a drizzle of olive oil, and a sprinkling of salt. Roast until soft and tender, 15 to 20 minutes, adding garlic cloves during final 10 minutes. Let cool.
Add chickpeas to a food processor with 1/2 cup olive oil, n2 Hot Smoked Paprika, lemon juice, and salt to taste. Add slightly cooled carrots and garlic. Blend until desired creaminess and keep in mind you can always add a little water or an extra tbsp of olive oil to reach desired consistency.
Transfer to a bowl and drizzle with olive oil, a dash of paprika, and serve with pita chips or crackers.
*Adapted from @oprahmagazine Sept 2017 issue.
Holy beautifully delicious vegan mac and cheese. Spices and herbs: garlic powder, onion powder, oregano and basil. Nutrition: Kale and sun dried tomatoes-they offer lots of vitamins and minerals.
A baked vegan mac and cheese with sun dried tomatoes and kale. Topped with a home made vegan parmesan (cashew based). I think I might go into food-coma.