Make Your Own Stew Seasoning and Add Fab Flavours to Your Stews, Hotpots and Casseroles
2nd September 2016 -- Issue #87
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Stew and Casserole Seasoning
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
Homemade Stew Seasoning
This homemade stew seasoning mix is just the recipe for these autumnal evenings. Using a blend of herbs and spices, it'll add fab flavours to your meaty stews, hotpots and casseroles.
Makes about 8 tbsp
3 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp paprika powder
2 tbsp dried thyme
1 tbsp dried basil
1 tbsp garlic powder
1 tbsp black peppercorns
2 tsp mustard powder
2 tsp chili powder
2 tsp onion powder
2 tsp salt
6 bay leaves
tbsp = tablespoon
tsp = teaspoon
- Grind the bay leaves, salt, cumin, peppercorns and coriander seeds
- Add to a bowl
- Stir in the mustard, paprika, onion, garlic and chili powders
- Finally, crumble in the dried basil and thyme. Give another stir
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Note: You could dry toast the peppercorns, cumin and coriander seeds before grinding. This really brings out their flavours and aromas!
See the toasting and grinding info
down the page for tips on this recommended, easy to do cooking process.
Click here for a large collection of my other homemade mixes and blends.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com