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rawspicebar15

rawspicebar15's dishfolio

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Member Since: Jan 15, 2015


Last Posted Recipe: Jul 24, 2017

Hazelnut Dukkah Mung Bean Hummus

1. Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this. 2. Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it’s not thinning down, but add one tablespoon at a time so it doesn’t become too runny. Don’t rush it, scrape the sides as you go and be patient!

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Roasted Carrot Soup With Egyptian Dukkah

Roasted Carrot Soup With Egyptian Dukkah Spice

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Afghan Kabuli Pulao

Afghan Kabuli Pulao with RawSpiceBar’s Afghan Pulao Spices

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Ginger Saffron Tea

Ginger Saffron Tea that serves four people

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Albondigas de pollo al Rash El Hanout

Albondigas de pollo al Rash El Hanout

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Lentil And Chickpea Soup

Lentil and Chickpea soup

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Berbere Spiced Couscous

Berbere Spicec Couscous

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Zucchini and Chickpea Tagine-Recipe

1. Place the carrots in a small, loosely-covered microwave-safe bowl and microwave on high until beginning to soften, about 90 seconds. 2. Place the oil in your largest skillet or a Dutch oven over medium-high heat. Saute the zucchini until it is tender. Add the carrots and all of the remaining ingredients (chickpeas, salt, cinnamon, cumin, mint, ras el hanout, Aleppo pepper, tomato paste, preserved lemon, and lemon juice). Add 1/2 cup water and mix thoroughly. Bring to a simmer, reduce heat to low, cover, and cook for 10 minutes. 3. Taste and adjust seasoning. It will probably need more salt, and you may want to amp up the spices, depending on your taste. Serve hot, garnishing with parsley if you desire.

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Vegan Ethiopian Trio W- Quick Injera

Vegan Ethiopian Trio W/ Quick Injera

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Roasted Eggplant - Red Pepper Dip

1. Preheat the oven to 400 degrees 2. Generously sprinkle the red pepper, eggplant, garlic, onions, ginger with the olive oil and bake for 40 minutes 3. Remove from oven and place in a food processor along with the honey, sambal oelek, vinegar, salt, pepper, paprika, and chili flakes 4. Give it a good pulse till everything is blended 5. Top with more chili flakes if you so desire and enjoy with chips or crudites Start your spice journey!

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Crispy Fried Tofu with Five Spice

1. Carefully cut the tofu into about 1-inch cubes. 2. Whisk 1-2 eggs in a shallow bowl and season it with salt. 3. In a different shallow bowl, mix together the corn starch and the five spice powder together. 4. In a third bowl, pour out the bread crumbs. 5. Simply coat the tofu pieces in the cornstarch mix, then dip it the egg, making sure to get all sides and lastly toss it in the bread crumbs. Repeat the same with all the tofu pieces. 6. In a shallow frying pan heat about a 1/4 inch of oil and fry the breaded tofu on all sides for maybe a minute or less on each, until it’s crispy and golden.Take them out and let them sit on a paper towel to absorb any excess oil. 7. Serve hot with some soy-ginger dipping sauce.

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Garlicky Greens Pasta With Homemade Gomasi

Garlicky Greens Pasta With Homemade Gomasio Vegan (Gluten Free)

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Raw Sprout Salad Healthy

1. Wash all the three lentils and pulses. Soak them overnight in a bowl filled with water. Next morning, pour the content of the bowl in a colander, thereby draining the water. Place this colander covered in a warm corner of your kitchen and allow the sprouts to germinate in 1-2 days. Keep a careful watch on them and every 12 hour rinsing the beans, help them stay fresh and reduce chances of mold formation. You can replace the colander with a fine mesh cloth or muslin cloth. 2. Once the sprouts germinate, transfer them to refrigerator. You can eat them straight away as well. Finely chop onion, tomato and green chillies. Mix all the ingredients, except paneer, together, shake them well. Top with crumbled paneer. Serve cold.

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Tandoori Lentils and Sweet Potatoes

1. Heat oil on stove in large soup pot until warm. Add carrots and sweet potatoes and saute on medium heat until slightly softened, about 5 to 8 minutes. Add chopped garlic and ginger and saute another minute or two until fragrant. Stir onion powder and tandoori spice into vegetable mixture until coated. 2. Pour chicken broth and water into pot and stir. Add lentils and bay leaf and bring mixture to a boil. Cover and reduce to simmer for 30 minutes. Add in chopped spinach, salt and pepper and stir. Cook for another 30 – 60 minutes on low heat until you reach desired consistency. 3. Remove from heat and remove bay leaf. Serve garnished with light sour cream and liberal sprinkling of cilantro and lime juice. Start your spice journey.

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Goat Cheese and Cipollini Potato Pizza

1. First preheat your oven to 400 degrees. 2. Next in a large bowl add your potato slices, 2 tbsp olive oil, salt, pepper, cumin and corn starch. Toss until everything is mixed together. 3. On a large pizza pan arrange your potato slices, slightly overlapping one another in a circle to create the pizza “crust”. You may do one giant pizza, or two – three smaller individual servings. 4. Place in oven and roast until potatoes are tender for about 25-30 minutes and then remove from oven. Set aside until all toppings are ready. 5. While potatoes are roasting in a small pan add your 2 tbsp olive oil and thinly sliced cippolini. Turn heat to medium and begin to caramelize your onions, stirring every 3 minutes or so (as you don’t want onions to burn, lower heat if necessary). This can take anywhere from 30-45 minutes. Once onions have reached desired caramelization remove from heat and set aside. 6. Assemble potato pizza with onions, goat cheese crumbles & romano cheese. 7. Place back into oven and bake for another 4-6 minutes or until cheese has melted. 8. Remove from oven, drizzle with honey and serve warm.

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Yuzu-Ginger Avocado Toast

Combine ingredients adjusting proportions to taste. i liked tasting more ginger flavor than garlic flavor. if you don’t have yuzu juice or fresh yuzus, simply use some lime juice. top over toasted baguette or sprinkle with gomasio or toasted sesame seeds!

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Tandoori Tofu Vegan Pizza

Tandoori Tofu vegan Pizza

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Mini Kaffir Lime Tarts

1. Preheat oven to 350°F. Line a 12-count muffin pan with liners. Set pans aside. 2. To make the crust, combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Add 1 tablespoon of mixture into each liner, making sure the crust is tight and compact. Pre-bake crusts for 5 minutes. Remove from oven. 3. To make the filling, in a large bowl, beat the cream cheese on high speed with a mixer until smooth, about 1 minute. Beat in the egg yolks, followed by the sweetened condensed milk and lime juice, until combined. 4. Pour filling evenly into each crust. Bake for 15-16 minutes. 5. Allow pies to cool at room temperature in the pan set on a wire rack. Once cool, place the pan in the refrigerator for at least 2 hours and up to 1 day. 6. Once chilled, serve the key lime pies cold with whipped cream and a lime slice if desired. Serve and enjoy!

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Cambodian Fish Amok

1. To make the curry paste, put RawSpiceBar’s Kroeung Spices, garlic, shallot, ginger, brown sugar and 1 teaspoon salt in the food processor; mix until it becomes a paste. 2. Slice the fish into 1/2-inch thick pieces and set aside. 3. Heat the vegetable oil in a saucepan over medium-high heat. Add curry paste and stir until fragrant, 1-2 minutes. 4. Add sambal oelek paste (for desired heat), coconut milk, white sugar and remaining salt, whisking to combine. 5. Turn heat to medium low and simmer for 2 minutes, whisking occasionally. Gently add the fish into the sauce. Add the spinach leaves and cover the pan. 6. Let the Amok simmer for 3-4 minutes, until the fish is just cooked through and the spinach is wilted. Uncover and keep heat on low. 7. In a small bowl, whisk the egg carefully, adding 2 tablespoons of the curry sauce from the pan to temper the egg so it doesn’t curdle. Pour the egg mixture into the saucepan and gently fold it into the curry. 8. Transfer amok to single (soup) bowls over steamed rice and serve immediately. Enjoy!

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Ramp Pesto Pizza With Broccoli Rabe - meat

Ramp Pesto Pizza With Broccoli Rabe And Cured Meat

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A New Year – Fresh Turmeric Tonic

A newyear- Fresh Tumeric Tonic

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Golden Globes Braised Short Ribs w-Quatre

Golden Globes Braised Short Ribs w/Quatre

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Roast Leg Of Lamb With Potatoes

1. Make sure the lamb is dry by patting it with paper towels. Make several deep slits through the roast and insert a sliver of garlic and a rosemary leaf cluster into each slit. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight. 2. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Heat the oven to 375° with the rack in the center. 3. Toss the potatoes with the olive oil, salt and pepper to taste in a 9″ x 13″ roasting pan until well coated. Arrange cut side down in a single layer. 4. Sprinkle the lamb all over with 11/2 tsp of salt and set it on the potatoes. Roast about 2-1/2 hours until well done. 5. Remove from the oven and let rest for 20 minutes tented with aluminum foil. 6. Slice and serve with potatoes.

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Herbes de Provence Salad Dressing

1. Place the ingredients in a 10-12 oz jar and screw the lid on tightly. 2. Shake vigorously to emulsify the vinaigrette. 3. Serve over salad!

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Tandoori Chicken

1. Place all the Marinade ingredients in a food processor and whizz until smooth. (Note 3) Pour into a ziplock bag with the chicken and marinate for at least 3 hours, preferably overnight. 2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray. 3. Remove chicken from the Marinade (reserve Marinade) and place on the rack. Bake for 20 minutes, then slather on Marinade (very generously), turn the chicken and slather Marinade on the other side. 4. Bake for a further 10 minutes. 5. Remove chicken from the oven, slather on Marinade, turn the chicken and slather on more Marinade and SPRAY WITH OIL. Bake for a final 10 to 15 minutes, or until the chicken is cooked. 6. Let the chicken rest for 5 minutes before serving with Mint Yoghurt. Optional: Garnish with cilantro/coriander leaves and serve with lemon wedges. 7. Combine ingredients in a bowl and mix.

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Vadouvan Curry Shrimp

1. In a large skillet, heat oil over medium heat. Add shallots and cook until they start to soften, about 2 minutes. Add garlic and stir until fragrant, additional 1-2 minutes. 2. Add 2 tbsp water, cover, and reduce heat to low, stirring a few times, until golden brown and very soft, about 10 minutes more. 3. Add pinch salt plus 1 tsp RawSpiceBar’s Indo-French Vadouvan. Cook over medium heat until fragrant, 1-2 minutes. Transfermixture to bowl and set aside. Return skillet to stove. 4. Add butter to skillet and cook over medium heat until starting to brown, 1 to 2 minutes. Add shrimp in an even layer plus salt to taste. 5. Cook over medium heat, about 1 minute per side. Add with 2 tsp RawSpiceBar’s Indo-French Vadouvan and continue to cook, about 2 minutes more. 6. 6. Stir in shallot-garlic mixture pluslime juice & zest and simmer about 1 minute more. 7. Serve with lime wedges and enjoy!

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Baharat Spiced Beef Hummus

smooth and fluffy beef dish. topped with spices

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Vadouvan Crusted Lamb

1. In large zip-top bag, combine lamb, RawSpiceBar’s Vadouvan, salt, and 1 cup yogurt. Mix until thoroughly combined and marinate 2-24 hours (longer is better). 2. Slide large cast iron skillet onto broiler and heat for 15 minutes. 3. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on lowest possible heat. Cook until garlic browns and smells toasty, about ten minutes, then remove from heat. Discard rosemary. 4. In large bowl, whisk together yogurt and cornstarch until thoroughly combined. Slowly pour in olive oil, whisking until fully incorporated. Transfer yogurt to pot and cook on lowest possible heat just until hot and slightly thickened, about five minutes. Stir in lemon juice and salt to taste and set aside. 5. Add lamb chops to skillet and broil until browned, 3-4 minutes. Flip over and brown, another 3-4 minutes. 6. Remove chops and allowto rest for 5 minutes. Serve with yogurt sauce and sprinkle of RawSpiceBar’s Vadouvan. Enjoy!

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Vadouvan Chilled Fresh Corn Soup

1. Cut kernels from corn cobs, set aside 1/3 of cob for topping. 2. In a blender, blend remaining corn cobs. 3. In a large saucepan, melt butter over medium heat. Add onions, salt & pepper and stir to combine. Cook 5-6 minutes until translucent and beginning to brown. 4. Add RawSpiceBar’s Indo-French Vadouvan and stir until fragrant, about 1-2 minutes. Add 1/2 corn kernels set aside and stir another 2 minutes. 5. Add pureed corn broth and simmer over moderately low heat, about 1 hour. 6. In a blender, puree the soup in batches until smooth. Add water if a thinner consistency is desired. Stir in lime juice, season with salt and chill. 7. When ready to serve, top with remaining corn kernels and serve chilled. Enjoy!

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Tandoori Cauliflower

1. Process all the ingredients of the marinade in a blender or a food processor until they are liquefied. 2. Place the cauliflower in a shallow bowl. Spread the marinade over the cauliflower, pushing it into the spaces between the florets. Set aside for 15 minutes for the marinade to dry and adhere to the cauliflower. 3. Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil. 4. Dribble oil over the cauliflower and place it, stem side up, on the rack. Barbecue, covered, with the vents open, turning and basting three or four times, for 25 minutes, or until the cauliflower is tender when pierced with a knife. Transfer the cauliflower to a heated serving platter, surround with fresh coriander and serve sprinkled with lemon juice.

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Tandoori Shrimp

1. Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. 2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side

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Red Lentil Vadouvan Stew

1. Heat the oil in a large soup pot over medium-high heat. Add the onion, cook, stirring until tender, about 5 minutes. Add the garlic, ginger, 1/2 teaspoon salt, ground cumin and coriander, curry powder, and turmeric, and stir until fragrant, 1 minute. Add the canned tomatoes with their juices. Taste and re-season with salt. 2. Stir in the lentils and water or stock. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Season with black pepper and cayenne to taste. Taste and adjust for salt. 3. Add the Swiss chard, coconut milk, and lime juice, and cook until the chard is wilted and the coconut milk heated through, about 2-3 minutes. Taste and reseason, if needed. 4. Ladle into individual bowls. Top with chopped cilantro and toasted chopped cashews. Serve with some crusty bread. 5. Note: Alternatively, you can garnish with toasted coconut flakes, sliced scallions, or chives.

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Berbere-Spiced Red Lentils With Yogurt

1. In a medium saucepan, saute the shallot and ginger in the olive oil over medium heat until the shallot is soft. Add the garlic and the berbere spice, stir to combine. Add the lentil and cook for a couple of minutes. Add the tomatoes and broth, bring to a boil, lower the heat and simmer, covered, until the lentil are soft, about 25 minutes. Stir occasionally and if the lentils are drying out add more liquid. Salt and pepper to taste and serve with a dollop of yogurt and garnish with cilantro. 2. This would be super with some injera or naan bread, which I really shouldn’t think about, as today is another fast day … wish me luck.

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Cardamom Rose Rice Pudding

1. In a medium saucepan, mix coconut milk with cardamom pods and vanilla bean. Make sure to open the vanilla bean and scrape all of the vanilla-y goodness into the milk mixture. Heat this mixture on high/medium heat until almost boiling. Remove from heat and allow to cool to room temperature. Cover and place in refrigerator overnight to allow the spices to infuse. 2. Preheat oven to 350 degrees Fahrenheit. 3. In a baking dish, mix rice with the spicy milk mixture. Add a pinch of salt and stir. Place in oven and cook for 30 minutes. Stir and cook for 30 more minutes. 4. Remove from heat and allow to cool. 5. Make a quick syrup by mixing agave nectar with rosewater and regular water. 6. You can serve the pudding warm or chilled, depending on what you fancy. Before you dig in, top with the rosewater syrup and pistachios.

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Hickory Smoked Bloody Mary Margarita

1. Rub the top rim of the glass with the lemon wedge, then upturn and roll the rim in RawSpiceBar’s Hickory Smoked Salt. 2. Combine all of the ingredients except the cucumber spear and olive in a cocktail shaker with ice. 3. Shake to combine, and then strain over fresh ice into the salted highball glass. Garnish with the cucumber and olive.

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Kaffir Lime Scallops with Brown Butter

1. Pat scallops dry and season with salt & pepper to taste. 2. Warm butter and oil in a frying pan until butter starts to brown (careful not to let it burn). Add RawSpiceBar’s Kaffir Lime Powder and stir to combine. 3. Gently place the scallops in the pan and allow to brown fully on one side before turning (about 2 minutes). Once browned, flip gently and add chives. Cook for 1-2 more minutes and remove from pan. 4. Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

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