the takeaway secret

louisaL

The fajita spice mix:

I made this last night and it is AMAZING! tastes just like the real thing!! i'm never buying a little packets anymore.

2 questions:

Can it be made up in a large quantity?

How long do you think it will last with all the herbs mixed together? I was thinking it will be ok as dried herbs have quite a long lifeline, but all mixed up i am not sure if it will 'interfer' with each other. hope im making sense lol

Swan_2

louisaL wrote: »

The fajita spice mix:

I made this last night and it is AMAZING! tastes just like the real thing!! i'm never buying a little packets anymore.

2 questions:

Can it be made up in a large quantity?

How long do you think it will last with all the herbs mixed together? I was thinking it will be ok as dried herbs have quite a long lifeline, but all mixed up i am not sure if it will 'interfer' with each other. hope im making sense lol

hi Louisa

I make up a fajita mix in bulk (different recipe but quite similar) I keep it in a Lock & Lock container & never have any problems with storage

it's easy to multiply up, just remember 3 teaspoons = 1 Tablespoon, so to make the fajita mix x 6 you'd need

6 Tablespoons cornflour
1+1/2 chicken stock cubes*
1 Tablespoon dried oregano
2 Tablespoons chili powder
1 Tablespoon cayenne pepper
2 Tablespoons paprika
1+1/2 teaspoons garlic powder
1 Tablespoon onion powder
1+1/2 teaspoons ground cummin
2 Tablespoons sugar
1+1/2 teaspoons salt
1/2 teaspoon black pepper

* this is the only one I'd be a little wary of for long-term storage, stock cubes are usually a bit damp, I use Marigold bullion powder & it keeps perfectly well
but you could always make the rest of the mix up & add the stock cube as you need it

then use about 3 Tablespoons of the mix for one recipe

louisaL

Swan wrote: »

hi Louisa

I make up a fajita mix in bulk (different recipe but quite similar) I keep it in a Lock & Lock container & never have any problems with storage

it's easy to multiply up, just remember 3 teaspoons = 1 Tablespoon, so to make the fajita mix x 6 you'd need

6 Tablespoons cornflour
1+1/2 chicken stock cubes*
1 Tablespoon dried oregano
2 Tablespoons chili powder
1 Tablespoon cayenne pepper
2 Tablespoons paprika
1+1/2 teaspoons garlic powder
1 Tablespoon onion powder
1+1/2 teaspoons ground cummin
2 Tablespoons sugar
1+1/2 teaspoons salt
1/2 teaspoon black pepper

* this is the only one I'd be a little wary of for long-term storage, stock cubes are usually a bit damp, I use Marigold bullion powder & it keeps perfectly well
but you could always make the rest of the mix up & add the stock cube as you need it

then use about 3 Tablespoons of the mix for one recipe

thanks so much swan! i look forward to trying it!

last night i had to leave out the cummin as i didnt have any but it was hot enough for me i was still tasting it this morning :rotfl:

rfowler

Bought one

Swan_2

louisaL wrote: »

thanks so much swan! i look forward to trying it!

last night i had to leave out the cummin as i didnt have any but it was hot enough for me i was still tasting it this morning :rotfl:

Kenny's recipe looks very similar to the one I use, & I think it'd have enough other flavours to be very tasty without the cummin

mine (well tbh it was originally Taco Bell's ) has a bit more cummin & no cayenne, but less chilli powder otherwise my family complain about the heat, the wimps :rotfl:

Any

Oh shoot.. I shouldn't have seen this thread.. I am a sucker for cookery books AND take away food.. This book sounds like orgasmic combination to me:-))

Are there pictures in the book? I prefer cookery books with pictures.

Thank you

moneymanager1

Any wrote: »

Oh shoot.. I shouldn't have seen this thread.. I am a sucker for cookery books AND take away food.. This book sounds like orgasmic combination to me:-))

Are there pictures in the book? I prefer cookery books with pictures.

Thank you

No pics in the book - take the plunge tho its well worth it!

LittleMissHappy_2

Has anyone got any advice for gooey cookie dough? It seems a bit like cake mixture before it is cooked but a bit thicker I have put it in the fridge in a kind of log shape in the hopes that it will stiffen in the fridge, but I don't think it will - should I add more flour, or just wait the two hours and divide it into 12 and hope for the best???

flea72

LittleMissHappy wrote: »

Has anyone got any advice for gooey cookie dough? It seems a bit like cake mixture before it is cooked but a bit thicker I have put it in the fridge in a kind of log shape in the hopes that it will stiffen in the fridge, but I don't think it will - should I add more flour, or just wait the two hours and divide it into 12 and hope for the best???

put in freezer for an hour, then snaps chunks off and bake

F

avstar

Thanks Anguk and Meritaten for the Warburtons buns info.

And thanks Swan and Littlemissmanics, so pittas are worth the effort of baking them, will def give them a go, can't believe I'll manage to get them to puff up and have the magic pocket tho