Herbs and spices

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Herbs and spices Topics

Gluten Free Chocolate Biscuits with Passionfruit Curd

One of the most versatile and delicious of fruits, passionfruit can be made into coulis and jam, or added to sauces, salads and yoghurt – and is heavenly inside a sweet treat like these gluten free chocolate biscuits.

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Sweet Potato & Smoked Mozzarella Baked Pasta Shells

Pasta with smoked mozzarella, garlic and herbs, breadcrumbs, parmesan and sweet potato – could it get any better? You can also easily make this pasta dish into a simple lasagne, by alternating the sweet potato mixture and pasta. Drizzle the top with cream, top with cheese and bake. So easy, and so delicious!

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Sweet Potatoes with ‘Felafel Spiced’ Dates & Hummus

In this Middle Eastern inspired vegan dish roasted sweet potatoes are perfectly accompanied by creamy cashew and lemon hummus and spiced dates that are fried until perfectly golden.

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Persian Tahchin – Saffron Rice with Pomegranate Braised Chicken

Tahchin is a Persian savoury dish made of rice, yogurt, saffron, egg, and in this case pomegranate braised ‘Fesenjan’ chicken. Slowly cooked for over an hour in a pan, the dish is inverted onto the plate to serve, revealing the beautiful golden crust of the rice.

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‘Fesenjan’ – Persian Pomegranate Braised Chicken

Fragrant ‘Fesenjan’ or pomegranate braised chicken has been around since the days of the Persian Empire, some 2,500 years ago. Enjoy the classic flavour-infused Iranian dish, in soup with crispy onions or in a traditional tahchin.

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Braised Carrots with Chilli Vinegar & Crispy Rice Noodles

This vegan dish turns the humble carrot into the star of the show. Combined with flavours of coconut, lime and a kick from chili oil, this warming meal makes a lovely weeknight dinner.

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Sourdough Bread with Avocado, Carrots & Radishes

Topped with toasted sesame seeds, mint and dill this easy to put together sourdough bread with carrots, radishes, avocado and cream cheese makes a lovely vegetarian lunch option.

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Twice Cooked Crispy Spiced Pork with Creamy Polenta

With flavours of paprika, garlic, chili and herbs, this twice-cooked pork dish takes juicy melt-in-your-mouth slow-cooked carnitas style pulled pork and bakes it again until crispy and golden. Paired with a creamy polenta this is a real comfort-food dish.

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Wholemeal Bread with Beetroot & Jerusalem Artichoke

For a vegetarian lunchtime treat try this wholemeal bread with beetroot, ginger and apple marinade mixed with quark and topped with crispy fried Jerusalem artichoke.

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Crusty Bread with Breaded Chicken Strips, Chilli Mayo & Marinated Onions

With golden brown and crispy breaded chicken strips, pickled red onion, mustard, gouda and a chilli mayo on crusty bread, this open sandwich is a perfect lunchtime option.

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Seafood Mixed Grill with King Prawns, Squid and Scallops

You can’t go wrong with seafood beautifully charred on the bbq. Can’t decide between king prawns, squid and scallops – why not have them all? Variously topped with hibiscus salt, a lightly sweet and zippy ancho chilli romesco sauce, and a mint and taramasalata dressing – this spread has all bases covered.

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Mixed Beans with Pecans & Crystallised Ginger Butter

Excerpt.

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Spiced Lamb Pancakes with Labne & Pickled Chilli

A fun dish to share with a group, these spiced lamb pancakes put a spin on a slow-roasted leg of lamb. Serve with tangy, creamy labne and pickled chilli.

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Grilled Courgettes with Warm Yoghurt and Saffron Butter

Extracted from Ottolenghi Test Kitchen: Shelf Love, this recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yoghurt.

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Spiced Pumpkin Pie with an Almond and Ginger Crust

This gorgeous Spiced Pumpkin Pie with an Almond and Ginger Crust from Alexx Stuart’s new book Low Tox Life Food tastes as sweet as it looks! It would make the perfect dessert to end a vegetarian dinner feast.

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Gingersnap Cookies

These brilliant little gingersnap cookies from the new cookbook Festive by Julia Stix are sweetness and spice, forever a winning flavour combination. They make the perfect treat for a crisp day with a cup of tea.

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Crispy Pork Belly with Red Onion, Coriander, Peanuts and Sesame Seeds

This recipe is from Everything I Love to Cook by Neil Perry. It’s one of Spice Temple’s classic dishes that he thinks is perfect for summer, served with rice and perhaps some steamed Chinese broccoli with oyster sauce. The pork itself is easy to cook – just remember to allow a day or two beforehand for the skin to dry out – and it has many uses. By the same token, the red onion, coriander and peanut salad is great with, say, the meat from a store-bought roast chook, shredded off the bone and tossed through, to make a super-quick dish for a busy weekend.

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Chorizo Sausage Rolls

There’s nothing worse than a dry sausage roll. Miguel Maestre’s Spanish take on the classic uses chorizo sausage, which has plenty of natural oils to make the rolls juicy and flavoursome every time. This is his kids’ favourite lunchbox treat (and their papa’s, too).

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Leftover Roast Lamb Moussaka

You can use the leftovers from a classic roast leg of lamb for this simple and delicious Greek-inspired recipe. It is a perfect comforting Monday-night dinner to use up the remnants of your Sunday roast. Serve it simply with some crisp salad.

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White Wine Risotto with Chilli & Ocean Perch

In ocean perch you’ll find a fish with beautifully textured, delicious white fillets that are superb in everything from curries and stews to this sumptuous risotto.

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Sweet & Sour Pepper Rub

Our Sweet and Sour Pepper Rub mixes pink, black and white peppercorns and is perfect as a marinade for your next barbecue.

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Broccolini & Three Cheese Toasties with Mint, Broccolini Stem & Lemon Pesto

Versatile veggie broccolini combines with the zing of lemon pesto and the herbaceous flavours of mint and basil, to add a delicious punch to these three cheese toasties – the perfect treat for all the family.

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