Welcome to the first Freebie Friday for 2010!
Are you on a health kick as part of a New Year's resolution? Determined to eat better, cook more or save money by eating in? Then you'll love our first prize for the year which comes from the good folk at Le' Spice.
One lucky reader will win a spice hamper containing three spice mixes: peri peri, Mughlai korma and almond dukka - perfect for that weeknight fast and easy dinner. The spices are hand picked, roasted, grinded, blended and then packed into tins so pretty, you'll be happy to leave them sitting on the kitchen benchtop.
The prize hamper also contains Chai and a tea infuser ball, but what I'm most excited about is the tin of African Red Drinking Chocolate. This unusual product is made predominantly from African Forastero cocoa beans and a small amount of Trinitario cocoa beans.
"It makes a velvety cocoa drink with a great texture on the tongue," says Khurram from Le' Spice. "There are hints of a fruity fragrance - it is nothing like what you get from the store. You can really taste the cocoa because it has undergone only very minimal processing to preserve its high antioxidant content."
THE PRIZE:
One prize hamper containing:
- Le' Spice Peri Peri Spice Mix
- Le' Spice Mughlai Korma Spice Mix
- Le' Spice Almond Dukkah Spice Mix
- Le' Spice African Red Drinking Chocolate
- Le' Spice Tea - Chai
- Le' Spice Tea Infuser Ball
Please note: This competition is open to Australian residents only.
HOW TO ENTER:
All you have to do is fulfil the requirements below:
- Leave a comment on this post and tell us what is your favourite or secret spice trick? These are some of mine: cinnamon and honey in yoghurt, cinnamon on banana toast, sumac on tomato salad, and my personal favourite - lemon pepper on cheese toast under the grill. Share yours in a comment...
- And then send an email to grabyourforkfreebiefriday@yahoo.com.au with the subject heading "Spice" and include your full name and a copy of your published comment from this post.
The Spice competition closes on Monday 01 March 2010 at 5.30pm AEST. The winner will be announced on Grab Your Fork on Wednesday 03 March 2010.
EDIT: Congratulations to the winner of the Le' Spice hamper announced here.
>> Don
't forget to also enter the competition to win a case of Jed Sauvignon Blanc with $264. Entries close on Friday 05 March 2010 at 5.30pm. Enter now
Hmm I don't have a spice trick so this won't be a valid entry. I just wanted to say I love Freebie Fridays...
ReplyDeleteMine is almost always sprinkling five-spice over pork when I'm browning it for a stir-fry... though I also like to add cinnamon and nutmeg to soy milk when I'm heating it up for a warm drink!
ReplyDeleteMine is adding a bit of Alseason or Cajun spices in a parmesan crumb for chicken strips. Totally gives them a kick.
ReplyDeleteOr steaming sweet potato with HEAPS of smoked paprika. Wicked combo. Yum!
(hope I win - this prize is way awesome!)
A bit of sugar in savoury foods and a bit of salt in sweet things. Works specially well in tomato based sauces, foods with pork, lamb, and on the sweet side, desserts with chocolate are specially good, but works with everything, that's why I always use salted butter and sprinkle salt on my watermelon.
ReplyDeleteFor a super easy dinner, I stir smoky paprika, fresh mint and coriander through polenta, and serve with a store-bought roast chicken. Yum.
ReplyDeleteAnd for dessert, you can't beat pears roasted under the grill, sprinkled with cinnamon. Top with ricotta or marscapone.
My all-time favourite spice trick, though, is adding a little chilli to my green tea when I feel like I'm coming down with a cold. Always works.
A dash of cumin in my bolognaise sauce. It's one of my favourite spices!
ReplyDeleteHot toast with melted cheese and a sprinkle of chilli flakes! OHEMGEE.. so gooood.
ReplyDeleteChilli powder in ginger cake - I tried it once when I didn't have enough ginger, and the result was so good, I've been doing it ever since.
ReplyDeleteMy lasagne is probaly my signature dish - it's a massive 5 hour production, at least. The ragu boils for at least three hours, the pasta and besciamella sauce are home-made, and I find I end up losing a whole day every time I make it! But the single best part, in my opinion, is the grated fresh nutmeg on top. Fresh nutmeg is so completely different to the dried variety, and adds a whole new dimension to a dish.
ReplyDeleteFresh nutmeg is also fabulous grated over a banana smoothie! Nom, nom, nom!
Cinnamon sugar on warm, buttery toast... Mediterranean spice rub on popcorn... paprika and garlic salt on cubed potato before frying until crispy in a frypan... A tiny pinch of cinnamon and a teaspoon of brown sugar in spaghetti bolognese, it balances out the saltiness of the sauce perfectly... I love experimenting with herbs and spices!
ReplyDeleteI have two. One is cracked pepper in one of my favourite fruits salads (an mangoey orangey minty berry one, dressed with a dash of Bacardi). The other is a little cardamom and raw sugar (not too much) in a home-made iced coffee. I say when inspiration strikes, chuck it in.
ReplyDeleteFor a nice spice hint, I add sumac and fresh coriander to my home made Guacamole!
ReplyDeleteI put a piece of star anise into some dark soy and sugar, mix it up and use it as a quick sauce for silken tofu. It's a 5 minute meal.
ReplyDelete"johnny forks"
A little bit of crushed cumin seed and crushed walnuts in rissole and a bit of lemon myrtle in mayonnaise for the great home made burger!
ReplyDeleteCracked pepper and five spice in my
ReplyDeletehome made ginger biscuits.
I love ground Szechuan pepper sprinkled liberally on tuna when searing it to make tuna tataki. Gives a real zing to the finely sliced tuna when it's served with dipping sauce. Try it - my recipe is here: http://www.cookingdownunder.com/courses/fish/rf262.htm
ReplyDeleteEnjoy tasty and tender chicken? Love a bit of crsipy skin? Well, this is my spice secret but shh don't tell my sister because I stole this from her! blend spices and herbs of your choice together with salted butter (softened) to form a paste. i suggest chopping herbs beforehand and try not to blend for too long. we used things like chilli, rosemary, garlic, orange and lemon zest. then lather lashings of the spice/herb butter over chicken thigh pieces (with bone and skin) and cook skin side up in an oven until golden. voila!
ReplyDeleteIs cheese a spice :P? Cos I would add it to eevverryytthinngggg heh :P
ReplyDeleteChinese walnut toffee with lashings of freshly ground black pepper. Fresh strawberries with black pepper - not too much.
ReplyDeleteJust found out you are among the top 100 bloggers in OZ.
ReplyDeleteBelated Happy Aussie Day!
Slightly crushed Cardamom seed (or 3 ) in the stove top expresso machine for days you want coffee to be a little different. Cardamon and Cinnamon sticks lightly crushed in morning porridge also gives it a bit of a kick.
ReplyDeletePaprika in soups and stews to give it a lovely smokey flavour!!
ReplyDeleteAfter spending time in Australia I have added many additions to my favorite dishes. One I found in Sydney was warm meat hand pies while waiting for the train in Cirular Quay station. One spice I always add to my hot cocoa is a pince of cyanne pepper and nutmeg. I picked this up in Brazil. Slow burn! Colleen
ReplyDeleteFreshly ground black pepper on vanilla ice cream (with or without fresh strawberries). Never fails to freak people out, yet also never fails to convert them :)
ReplyDeletePutting five spice powder on steak before pan frying adds an Asian flavour to a Western classic. Adding paprika to squid or calamari before pan frying and combining it with pasta and pasata. Something about this is just so right.
ReplyDeleteAdding mint to a summer watermelon and cucumber salad makes a cool change.
The three '4 Cs' - chilli, cardamom or cinnamon in Belgian hot chocolate!
ReplyDeleteJetsetting Joyce
Usually schnitzal crumb mix is just breadcreumbs and stuffing mix.
ReplyDeleteI find that adding Cayenne, paprika, lemon pepper, cajun, chilli powder, garlic salt and if you can find it Worcestershire Powder.
makes the best schnitzal crumb rub ever!
Hello! great giveaway! The drinking chocolate sounds amazing.
ReplyDeleteHere are my tips, inspired from molecular gastronomy:
salt (though not a spice) reduces bitterness in food and helps increase the detection of sweetness
the flavour of meat is intensified when braised with onions and star anise
and finally, inspired from the giveaway, soft boiled eggs can be dusted in flour, deep fried till golden and then rolled in almond dukkah for a sensational middle-eastern breakfast!
My favourite memory of my nonna is of her and I handmaking gnocchi and serving it with a sauce made of melted butter, brown sugar and LOTS of cinnamon....mmmmm divine!
ReplyDeleteMy Favourite secret spice is paprika on Turkish bread. Cut Turkish bread in strips and dip in olive oil. Sprinkle the cut sides with sea salt and paprika and put the loaf back together. Bake at 210C for 10 minutes and serve with salad.
ReplyDeletePimenton de la vera (smoked paprika). I love the taste and smell. I add it to risotto and to pasta sauces. I add some to flour when lightly flouring chicken or fish before frying. Add to olive oil and toss potatoes in before roasting.
ReplyDeleteLooks like a great giveaway! Spice makes the world go round :)
ReplyDeleteI have a few favourite spice tricks..
- Green cardamom in kheer (indian rice pudding) with sultanas and pistachios.
- Nutmeg in spinach and ricotta lasagne/canneloni
- Cloves, lemon, honey and hot water for a drink to sooth a sore throat
You can never have enough spice in your life! Other than being unbeatable flavour sensations, they also have health benefits (ask any Ayurvedic or naturopathic practitioner). Spices have been responsible for the longest trade wars in history so although small, they have a farreaching effect.
ReplyDeleteMy spice tips are easy ones:
* Dukkah sprinkled on lamb chops before grilling
* Pinch of instant coffee or cocoa powder in hearty stews
* Salt and lime on grilled ear of corn
* Salt and chilli ground together and eaten with tart fruits such as pineapple
* Maggi sauce marinated steaks
* Worchesteshire sauce on soft-boiled eggs
* Combination of cloves, cardamon, peppercorn, salt, ginger, turmeric, curry leaves and butter or ginger, garlic, diced shallots and butter, stirred through warm rice before serving.
secret spice trick: nutmeg in mashed potato, people can never work out what has given it such a beautiful smooth flavour :)
ReplyDeleteMy favourite spice tricks:
ReplyDeleteSumac on oven roasted Roma tomatoes.
Sumac in fattoush salad (my current fav salad).
Nutmeg in potato bake.
Cumin in guacamole.
Cinnamon in french toast.
Celery salt or lemon pepper on roast pork.
My favourite trick to put extra spice to a meat roast is to add some dark chocolate powder and good quality balsamic vinegar. It makes an amazing bitter sweet sauce for rabbit, duck and kanguru.
ReplyDeleteNutmeg, allspice and cayenne for a lebanese baked rice dish!
ReplyDeleteI can't give away all my tricks, but I love to toss pumpkin or sweet potato in ras el hanout and olive oil, then roast and add to chickpea salads or as a very special pizza topping, with feta!
ReplyDeleteI always add paprika to pizza - It brings out the flavour of the toppings and adds a lovely golden brown colour once the pizza is cooked :)
ReplyDeleteItalian mamas and papas will be cringeing - But its true!
My spice "trick" is fairly simple: I substitute cinnamon for nutmeg. I originally used this substitution because the grocery store I went to was sold out of nutmeg, and I needed it for the dinner I was making on that specific night. After I found out that consuming cinnamon is linked to good mental health, I decided to keep using it in place of nutmeg. Plus, it's less expensive too!
ReplyDeleteMy favourite snack and trick is..
ReplyDelete.. a crack of black pepper (or a couple) on a bed of butter burnt corn kernels!!
Defintately not for dieters!
Smoked paprika in my spaghetti bolognaise for that extra flavour of yum.
ReplyDeleteI always have T2's organic Lemongrass and Ginger with a touch of honey when I feel a cold coming on, but I've recently discovered how refreshing it is when served iced!
ReplyDeleteBut my favourite spice trick has to be mashed sweet potato with cinnamon, ginger and maple syrup - it freaks some of my friends out, but YUM!!