Cinnamon

Aril

It used to be used a lot with meat combined with other spices and dried fruits. One recipe I saw from 400 years ago used it with lamb and salt. I think that might be interesting although I've always been fascinated by unusual food combinations!
Aril

Gigervamp

It's used in Moroccan tagines with meat like lamb and dried fruits such as apricot and dates.

I love it in anything with apples. The Americans love cinnamon and you can get all sorts of goodies in cinnamon flavour, including toothpaste!

Busybody

I put 1/2 teaspoon in chilli and also grate some nutmeg into it.

Red_Cat

It's used in Greek and Cypriot savoury dishes such as moussaka.
Personally I can't stand it in savour dishes, but grate a little into tea peps it up on a cold winter's day.
Or almost any apple dish, such as pies crumbles or even grated into cocktails!

mardatha

Anything that sounds dodgy I will try on the OH first....

miss_cupcake_2

You absolutely can't go wrong with cinnamon and oatmeal cookies (with or without dried fruit added in!). I also use it on my porridge with honey and a few raisins, or stir into pancake batter for cinnamon pancakes..mmmm! Lastnight I stewed a couple of apples with some cinnamon and I'm going to eat it with HM natural yoghurt later. I like cinnamon a lot, incase you didnt notice

Slopalongplacidly

Marthada - I use it in a sort of kidney bean lasagne and add to the tomato sauce. It just adds that little je ne sais quoi!

Gigervamp

For cinnamon lovers: Everything Cinnamon

V.Lucky

miss_cupcake wrote: »

You absolutely can't go wrong with cinnamon and oatmeal cookies (with or without dried fruit added in!). I also use it on my porridge with honey and a few raisins, or stir into pancake batter for cinnamon pancakes..mmmm! Lastnight I stewed a couple of apples with some cinnamon and I'm going to eat it with HM natural yoghurt later. I like cinnamon a lot, incase you didnt notice

Recipe for the cookies please, had them loads in America and they were lush.

miss_cupcake_2

This is the cinnamon oatmeal cookie/biscuit recipe that I use. I have it scribbled down on a bit of paper in my kitchen drawer so I have no idea where it's originally from, but it results in delicious cookies every time

• 85 g unsalted butter
• 115 g light muscovado sugar
• 1 egg, beaten
• 115 g self-raising flour
• 55 g medium oatmeal
• 170 g raisins
• 1.5 teaspoons cinnamon

1. Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg. Sift in the flour, then fold it in with the oatmeal and raisins.
2. Drop heaped teaspoonfuls of the mixture onto 3 greased baking sheets, leaving enough space around each cookie to allow it to spread during baking.
3. Bake for 10–15 minutes or until golden brown. Cool slightly on the baking sheets, then transfer to a wire rack and leave to cool completely. These cookies can be kept in an airtight container for 3–4 days.