-
1
Mix all ingredients together well and store in an airtight container in a cool dry place until needed.
-
2
(Makes about half a cup).
-
3
Great on grilled and roasted vegetables and meats.
-
4
Also rice.
-
5
Place the coarse salt and rosemary and lemon thyme in a food processor and grind until leaves are a fine consistency.
-
6
Next add the sea salt and grind to combine.
-
7
Pour salt into a shallow tray and let it air dry for a couple of hours before transfering into a glass jar and seal.
-
8
Great with any dish.
-
9
Mix all the ingredients together well then place in an airtight container until needed.
-
10
(Makes about 16 ounces).
-
11
Great with any dish.
-
12
Place all ingredients in a jar, seal and shake well.
-
13
Then store in an airtight container until needed.
-
14
(Makes over 1 cup).
-
15
Great with any dish.
-
16
Preheat oven on a low setting.
-
17
Wash and dry the fresh herb using kitchen towels.
-
18
Place parchment paper on a baking tray, spread the herbs on the paper and bake it for 30-60 minutes (checking very 10 minutes after the first 30 minutes).
-
19
Let it cool when done.
-
20
You can either crumble with your fingertips and add to the sea salt and the other ingredients or add sea salt and herbs into processor then add the powders and mix it all together well.
-
21
Once done place in an airtight container until needed.
-
22
Great with any dish.
-
23
Bring 3 cups of liquid per cup of salt to the boil.
-
24
Reduce heat to simmer (about 15-20 minutes) until liquid has reduced to a syrup like consistency.
-
25
Add salt immediately and stir until salt has completely absorbed the liquid and colour has changed.
-
26
Next pour into a shallow tray lined with parchment paper and allow to air dry for 2-3 days, stirring frequently.
-
27
Or if you need it done much quicker, preheat oven to 170 f and dry for around 2 hours stirring every 15 minutes.
-
28
Once cooled and completely dry store in an airtight.
-
29
Great with any dish, especially meat.
-
30
Start by roughly grating the mushrooms or roughly blitz in food processor.
-
31
Mix both ingredients together well and transfer to a glass container.
-
32
Store in a cool dry place until needed.
-
33
Good with rice, sauces and stews.
-
34
Spread the zest out on a piece of parchment paper to dry for a few days.
-
35
When it is completely dry, stir the zest with the paprika, red pepper flakes and salt.
-
36
Store in an airtight spice jar until needed.
-
37
Great with popcorn, chicken, pork and pasta.
-
38
Blitz the sage with 1/2 cup of coarse sea salt in a food processor until the sage is finely chopped.
-
39
Spread on a piece of parchment paper to dry for around 48 hours before transferring to a glass jar and storing in a cool dry place until needed.
-
40
Great with popcorn, chicken, pork and pasta.
-
41
Mince ginger and garlic.
-
42
Sprinkle the minced ginger and garlic on a cookie sheet and set oven on lowest setting until they are completely dry.
-
43
1.5-3 hours depending on oven settings.
-
44
When garlic and ginger are dry, allow them to cool.
-
45
Add all ingredients to a bowl and mix completely.
-
46
Store the in a jar in a cool dry place until needed.
-
47
Great with shrimp, salmon, chicken, soups and salad dressings.
-
48
Combine all ingredients together well.
-
49
Next transfer to a glass jar and store in a cool dry place until needed.
-
50
Great with any dish.
