Spice Rack

Swan_2

rosy wrote: »

Swan, I would love to see your recipe for fajita mix if you have time to post it!

By the way I keep my spices etc in a drawer in jars in alphabetical order ( I know, a bit obsessive:o but it saves tons of time looking for the one I want).

edit to add - sorry Swan, just noticed you have posted the recipe on the earlier thread but can't get the thanks button to work- thank you!

I know you found the recipe rosy, but here it is again for anyone who can't find it, the link's gotten a bit lost in all my quotes & edits
I got it from one of those American sites that give you secret restaurant recipes, they say it's Taco Bell's


here's the Fajita mix, the recipe makes the equivalent of one of those little packets of dry mix you buy & it's used in the same way ... but I make up a larger quantity, keep it in a sealed tub & use roughly 3 Tablespoons to 1lb chicken/beef/pork/veg

1 Tablespoon cornflour or cornmeal
1/2 teaspoon chilli powder, or to taste, maybe try 1/4 teaspoon first if you don't like things too spicy
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon stock powder or crumbled stock cube
1/2 teaspoon onion powder
1/4 - 1/2 teaspoon ground cummin
1/4 teaspoon garlic powder

cook as per packet instructions

I like to add a squeeze of lime too



PS, I intend to have all of mine in alphabetical order too once I'm organised, all my CDs & DVDs are, & I get mad if anyone doesn't put them back on the correct place

Swan_2

MrsE wrote: »

I keep mine on the racks in alphabetical order:o

the only way to do it if you've more than about a dozen, see my reply to rosy above

Churchmouse wrote: »

Oh no, different paprikas etc count each time After all sweet or piquant are quite different. I've looked at your list A couple I had to google I like the sound of baharat. It was interesting seeing the differences from country to country. My extravagance is oils. Only keep 4 vinegars, white wine, red wine, balsamic and malt but oils.............:o A few olive oils ranging from utility up to " how much of that do you intend pouring :eek:", walnut, hazelnut, sesame, some infused oils ( in my defence the infused ones were mostly bought for me as gifts ) When this lot are finished I don't plan to indulge in quite so many, honestly :rotfl:

Anyway, thanks for taking the time to list all yours, I've enjoyed reading through it.

isn't it amazing how different the paprikas are? I sometimes add a little of the smoked kind to chilli or fajita mix & it gives an interesting 'barbecued' flavour

I like the sound of your oils, I don't have any really expensive ones but love a little walnut or hazelnut added to a vinaigrette dressing, they really lift the flavour without being obvious

I love reading about other people's kitchens too

have you seen any of the cookery book threads? I try :rolleyes: to avoid them because I always end up wanting/buying more after reading the recommendations