Spicendipity: Recipes for Irish Artisan Spice Mixes, Sauces and Baking Mixes

The brownie tutorial was such a success, I was asked to do the same with the cookies.  You will need:

• 1 bag Spicendipity Oatmeal Chocolate Chip Cookie Mix
• 12oz / 340g butter
• 2 large eggs
• 1 tbsp real vanilla extract (optional)
• Large Bowl
• Spatula
• Whisk
• Small Bowl
• Spoon

First pour the mix into a large bowl and give it a good mix with your spatula.

Then fold in the butter, which should be very soft, but not melted.

Work the butter into the mix until it’s all incorporated. It will be crumbly and slightly moist.

Beat the eggs and vanilla and add into the mix. It should start to come together into a wet dough. Try not to eat it all at this stage. Slap your hand if you must! Although feel free to fold some into vanilla ice-cream!

At this stage you can bake right away or let the dough hydrate for 24-36 hours. Master bakers swear that hydrating (allowing dough to rest for a long time lets the butter and eggs work into the glutens of the flour bettere) makes a better cookie, but I’m hungry so let’s bake them. Drop a small tablespoon full of dough onto a cookie sheet, and repeat 11-14 times making sure to allow about two inches between each mound as they will spread out.  I get between 12-15 cookies from a quarter of the mix.

At this stage you could refrigerate the dough or freeze it. I usually divide it into four portions and freeze three. When I want to make more cookies I leave it out to defrost for an hour and pick up below later.

Place cookie tray in centre of oven and bake at 180C/350F for ten-fifteen minutes. Do not open the door to take a picture!

When the edges are golden brown (the exact timing will depend on your oven, start checking at ten minutes) remove from oven. The centres will still be soft and chewy. Allow to rest on baking tray around five minutes.

Gently remove from tray with a spatula and allow to cool before plating.

If you want some alternative serving ideas try making a cookie cake. Just use half the mix and roll or press the dough into a circle on a pizza plate or stone. Bake for twenty minutes or so until the outer edges are golden brown and the middle is cooked, but slightly soft. Decorate as you like. For a picture click here.

Quinoa, pronounced keen-wah is a grain from South America that is becoming quite popular in the West.  It’s an incredibly healthy grain as it’s full of amino acids, magnesium and iron.  To be honest I have neglected it until now considering it a trendy health food.  I only decided to cook some the other day when my pantry search for couscous came up empty.  I had no idea what to do with it.

I boiled it per the instructions on the package and was quite amused to find myself comparing the scent to asparagus.  It was actually quite evocative and my negative feelings toward the strange grain seemed to dissipate with the steam coming from the pot.  When it was done I tried it plain and suprised myself by really liking it.  It had a unique pop to it - crunchy, yet soft - meaty, yet light.

I had initially envisioned a sort of Moroccan themed dish flavoured with some ras-el-hanout, but once I had tasted the ubiquitous substance I changed my mind.  I envisioned it with some fresh crunchy vegetables and knew just what I’d do.  A salad themed on chilli con carne.  Despite the resounding pitter-patter of rain we’ve endured all week, it’s not quite chilli and beans weather, so this seemed a good option.

Technically this is a vegan dish but as a hat tip to it’s carnivorous predecessor I had to add a dollop of crème fraiche!

• 1 cup quinoa, cooked per package directions
• 1 can kidney beans, drained
• 1/2 cup cooked sweetcorn
• 4 scallions, diced
• 2 tomatoes, diced
• juice of a lemon
• 1-3 tsp chilli seasoning, to your taste
• drizzle olive oil
• 1 tsp sugar or honey
• salt and pepper to season
• handful fresh parsley, chopped
• crème fraiche (optional)

Mix all ingredients in a large bowl, with the exeption of the creme fraiche.

Allow to rest in refrigerator for an hour or two to let flavours mingle.

Serve as is or with salsa and creme fraiche.

Our luscious brownie mix is a quick and easy way to make an incredible dessert.  It’s as easy as pouring the mix into a bowl and adding butter and eggs.  This quick photo tutorial will walk you through that as well as showing you a dainty alternative to regular brownies.

You will need:

• 1 mini muffin tray
• 1 mixing bowl
• 1 mixing spoon/spatula
• 1 package Brownie Mix
• 8oz / 230g butter
• Vanilla Extract (optional)
• 4 large eggs
• 100ml / 1/3 cup whipping cream
• 10-12 strawberries, washed and sliced
• cocoa powder or grated chocolate for garnish

Preheat the oven to 180C/350F.

First you need to melt the butter in your bowl.

Add a good teaspoon of real vanilla extract at this point, if desired.  Pour mix into bowl.

Give it a quick stir.

Add the four eggs.

Mix thoroughly until a thick gooey batter forms.

Grease your muffin tray and or baking pans. Spoon into the mini-muffin tray. The mix makes 48 mini-muffins, but I only wanted 24, so put the rest of the batter into a 9×9 baking tray for a smaller traditional brownie. If you are not using the mini-muffins, you can pour all the batter into a 9×13 baking tray.

Bake mini-muffins for about ten minutes until done. Tray will take a further 5-10 minutes. Full mix in the 9×13 tray should take about 25 minutes. Should be done around the edges, but slightly spongy in the middle.

While brownies are baking, whip cream and slice strawberries.

Remove muffins from oven and allow to cool. Once cool pipe the cream on top and garnish with the strawberries and chocolate shavings/powder. Arrange on a tray for serving.

ENJOY!

Devilled Eggs are one of the most versatile and easy hors d’oeuvres you can make.  Just hard boiled eggs, mayonnaise (or crème fraiche for a lighter version) and the seasoning of your choice and you’re away!  I love making these with the Italian seasoning for a lunch-time occasion, whereas the Chilli or Tex-Mex seasoning would work well for a dinner buffet or barbecue.  You can make these as casual or elegant as you like.  Top them with caviar for a fancy cocktail party or just sprinkle some more seasoning on top for a picnic lunch.

Ingredients:
(makes 12)

• 1/2 dozen free range eggs
• 1/2 cup mayonnaise* or creme fraiche
• 1 tsp honey (omit for Italian seasoning)
• 1 heaped teaspoon Italian, Tex-Mex or Chilli Seasoning
• salt and pepper to season
• Garnish of your choice

Boil the eggs until cooked through.

Shell the eggs and slice them in half. Remove the yolk from each half and place in a bowl. Make sure the remaining whites are clean of yolk. Set aside.

Mash the yolks and add the rest of the ingredients. Mix thoroughly until creamy. Season generously, as you are seasoning the whites by using the mixture as well.

Either use a piping bag and pipe the yellow mixture back into the whites, or gently spoon it in.

Garnish as you like.

Two Brew BBQ Sauce is the reason I decided to start Spicendipity.  Just about everyone who has ever tried it has told me I could market it and make money, so here I am.  I have never had anyone dislike it and when it’s smoky sweetness combines with the molten tenderness of pork ribs, heaven is just about reachable. This is such an easy recipe, the key is boiling the rack of ribs in a flavoursome stock first. This will ensure that once they are barbecued they will be falling off the bone.

• 1 half rack pork ribs per person
• 1/3 bottle Two Brew BBQ Sauce per person
• 2 Bay Leaves
• 1 onion
• 1 carrot
• 1 stalk celery
• 1 sprig thyme
• 1 sprig parsley
• 4-5 peppercorns
• salt

Bring a large pot of water to a boil.  Add all ingredients except BBQ sauce.  Boil ribs for 2-3 hours or until very tender, but still holding together.

Remove ribs from pot and reserve stock for other recipes.

Let ribs cool and lather them with BBQ sauce.  Allow to sit up to 24 hours or until ready to grill.  Put onto a hot grill curve side down and cover.  BBQ for 5-10 minutes until BBQ sauce is beginning to bubble.  Occasionally brush with any remaining BBQ sauce, whilst cooking, if desired.

If you would like a more blackened taste, flip ribs over with cover off BBQ and grill for a minute or two with sauce side down.

These can also be cooked with the grill in your oven.

Serve immediately with lots of wet wipes!

This is a fabulous hors d’oeuvres or appetiser.  Warm, cheesy and gooey you’d never know that there was lots of goodness in it.  This is perfect for dinner parties or buffets.  Serve with tortilla chips, toasted baguette points or crackers.

Ingredients:

• 1 package of fresh baby spinach or 1/2 pkg frozen, thawed drained and chopped
• About 10 prepared artichoke hearts or 1 can artichokes, chopped
• 1 white onion, diced
• 1 tbsp butter
• 1/2 cup grated parmesan
• 1/2 cup grated mozzarella
• 1/4 cup mayonnaise
• 2 cloves of garlic, finely diced
• 1 package of cream cheese
• 1 tsp of Italian Seasoning
• salt and pepper to season

Wash the spinach, if using fresh and sauté in a little butter for a minute or two until just wilted. I find if you put a lid on your sauté pan you will get a better texture, as the spinach steams and sautes. Allow to cool.

Sauté the onion in the butter until just cooked.

Cream the cream cheese with the mayonnaise. Add in garlic, onion, parmesan, mozzarella and seasoning.

Roughly Chop the spinach and artichokes and fold into the creamy mixture. Spoon into a buttered oven dish and bake at 200C/400F for about 20 minutes or until bubbling and brown on top. Garnish with a sprig of thyme.  Serve hot.

This is one of my favourite recipes ever. You can make these large for a hearty lunch or miniature for an impressive hors d’oeuvre or appetiser.

Ingredients:

• 1 lb lump crab meat
• 1/4 cup mayonnaise
• 1 medium red onion, diced
• 1 red pepper, diced
• 3 celery stalks, diced
• 2 cups dry breadcrumbs
• 1 egg
• 3 tbsp fresh flat leaf parsley, chopped
• 1 tbsp Chilli Seasoning
• 1 tbsp fresh lemon juice
• grating of lemon zest
• salt and pepper to taste
• Vegetable oil, for frying

Mix all ingredients, save 1 cup of breadcrumbs. Form into cakes, you can make small ones for hors d’oeuvres or larger ones for appetizers. Once formed, coat in remaining cup of breadcrumbs.

Heat oil in medium saucepan and fry crab cakes for 2-3 minutes a side, until golden brown. Serve as is or with a baby green salad and some remoulade or honey mustard dressing and a wedge of lemon.

This is a wonderfully hearty meal with similar flavours to a lasagna. Kids love the cannelloni tubes and it makes for a fun way to get lots of protein into them!

Ingredients
For the ragu:

• Olive oil
• 1 carrot, grated
• 1 stalk celery, finely diced
• 2 onions, diced
• 1 lb ground beef
• 1 lb sausage meat
• 2 tbsp Italian Seasoning
• Grating fresh nutmeg
• 1 can diced tomatoes
• 2 cups tomato sauce (passata)
• 1 tbsp sugar (or more to taste)
• salt
• pepper

Heat olive oil in medium saucepan and add the vegetables. Saute until slightly softened and add meat. Brown and ensure that any clumps are broken up. Add seasoning and saute for a minute or two until aroma is released. Add in tomatoes, tomato sauce and sugar. Lower heat to medium-low and allow to gently simmer for an hour or so. Season to taste.

For the bechamel:

• 4 tbsp butter
• 4 tbsp flour
• 2.5 cups milk
• 1/3 cup parmesan cheese
• grating nutmeg
• white pepper
• salt

Heat butter in medium saucepan. Once melted, add flour and stir for 2-3 minutes to form a light roux. Gradually whisk in the milk and bring to a boil until thickened. Remove from heat and stir in cheese and seasonings.

To assemble:

• 1 box cannelloni tubes
• Bechamel Sauce
• Ragu Sauce
• 2 balls buffalo mozzarella, thinly sliced
• 1 tsp Italian Seasoning
• Pinch paprika

Grease a large oven dish. Carefully spoon the ragu into the cannelloni tubes. I find the best way to do this is to hold the tube vertically with it’s bottom end in the oven dish. Once filled move it to position whilst upright and then lay it down. This ensures the mixture remains in the tube.

Once tubes are filled, spoon any remaining ragu over top of the tubes as pictured above.

Pour bechamel on top of the cannelloni and top with the mozzarella and parmesan. Sprinkle with seasoning and paprika for a colourful finish.

Cover with greased foil and bake at 200C/400F for 25 minutes. Remove foil and bake for a further 5-10 minutes or until pasta is tender. Serve with garlic bread!

Nachos may just be the ultimate snack!  This is a simple recipe for a hearty plate of nachos that should comfortably fill several people as a snack or a meal!  Feel free to add or omit ingredients to suit your taste.

Ingredients:

• 1 tbsp butter
• 1/2 lb ground beef
• 8 fl oz / 240 ml Passata
• 1 tbsp Tex-Mex Seasoning
• 2 tbsp Two Brew BBQ Sauce (optional)
• 1 can refried beans, warmed
• 1/2 head cos lettuce, shredded
• 1 red onion, diced
• 1 small green pepper, diced
• 1 large tomato, diced
• 1 red chilli, de-seeded and sliced
• 8 oz cheddar cheese, shredded
• 1 bag plain (lightly salted) tortilla chips

Pre-heat oven to 220C/450F (if not using microwave)

Brown the beef in the butter and add the passata and seasoning.  Allow to simmer while you prepare the vegetables.

On a large oven-proof plate or platter, arrange a layer of tortilla chips.  Add some refried beans, beef mixture and cheese.  Repeat with a second layer and a third.

Add to oven and bake until cheese melts, or microwave for 1-2 minutes.

Top with the prepared vegetables.  Serve with salsa, sour cream and guacamole.

Enchiladas are a traditional Mexican dish that can be filled with just about anything.  This is a simple recipe for chicken enchiladas, but the sauce would work well with other meats as well.  If you’d prefer a vegetarian version, courgettes, aubergine and mushrooms would all work well.

Ingredients:

• 2 tbsp butter
• 1 large onion, finely diced
• 1 can diced tomatoes
• 8 fl oz / 240 ml Passata / Tomato Sauce
• 1 tsp sugar / honey
• 2 tbsp Tex-Mex Seasoning
• 8 flour tortillas
• 4 chicken fillets, cooked and shredded*
• 1 carton sour cream
• large handful cheddar cheese
• large handful of mozzarella cheese

Sauté the onion in the butter and add the tomatoes, tomato sauce, sugar and seasoning.  Bring to a boil and simmer for twenty minutes.  If desired, purée the sauce (I do this for my picky kids)

* I usually boil the chicken at the same time, so it will be ready to be shredded at the same time the sauce is ready.

Pre-heat oven to 200C/400F and butter a 9×13 baking dish.

Mix the two cheeses.

Spoon about a tablespoon of the sauce over a tortilla to soften it.  Add 1/8 of the shredded chicken and top with about a tablespoon of cheese.  Roll up and place in the baking dish.  Repeat with remaining tortillas.

Blend the sour cream with the remaining sauce.  Pour the sauce over the tortillas and top with the remaining cheese.

Bake for 15-20 minutes until the cheese is beginning to brown.

Serve with Salsa, Guacamole and Sour Cream if desired.