Tandoori Masala is a South Asian spice mix traditionally used to prepare chicken or small pieces of spicy meat (tikka masala) cooked in a ‘tandoor’ – a round clay oven. In our version, we have created an exotic rounded flavour that, without being too spicy, awakens the taste buds. We have mixed paprika, cumin and black pepper with warming Sri Lankan spices such as cardamom, cloves, coriander, cinnamon, ginger and curry leaves – all organic.
TANDOORI MASALA can be used in a variety of South Asian-inspired dishes, marinades and sauces.
TANDOORI POUSSIN (serves 4)
This recipe calls for poussin, or very young chicken, but you can certainly use a whole chicken or pieces. We have taken one poussin per person, but you can make do with less or more depending on size and sides. You can make the poussin in the oven or on the grill.
4 poussins (or 1 big chicken) 2-3 Tbsp Tandoori Masala (/about 25 g) 2 tsp salt ½ dl lime juice 2 Tbsp freshly grated ginger 3-4 cloves crushed garlic 4 Tbsp natural yogurt A little neutral oil for brushing 1 bunch finely chopped spring onions Chopped fresh coriander 2 limes Naan bread or rice, as required
Rinse the poussin and pat them dry with a paper towel. Stir Tandoori Masala, salt, lime juice, ginger, garlic and yogurt together and pour the marinade over the poussin. Make some extra marinade to use for basting later. Let the poultry marinate for at least a ½ hour, and preferably up to 10-12 hours, in the refrigerator.
The poussin can be cooked in the oven in an ovenproof dish or grilled in a foil tray, coated with as much marinade as you can manage.
If you are grilling, do so for about 25 – 40 minutes depending on the size of the poussin. Or place them in the oven at 180 ° C (convection/hot air) for about 45 minutes. Baste with marinade while the meat cooks. The poussin are done when the thigh juices run completely clear when pricked with a grill fork.
Sprinkle the poussin with the chopped spring onions and a little fresh cilantro. Serve with lime wedges and warm naan bread or rice.
If there are pan drippings, use as a delightful, spicy dip for your rice/naan bread.
CABBAGE KARMA is an elegant organic spice blend for cabbage and other leafy vegetable dishes. In collaboration with Ditte Ingemann – Danish cookbook writer, food critic, blogger and most of all, leafy greens lover – we have developed this unique blend consisting of coriander seeds infused in orange oil with fennel seeds, sumac, black pepper and lemon thyme.
CAULIFLOWER VEGGIE STEAKS WITH BROWN BUTTER AND CAPERS (for 4 persons)
RECIPE: Cut the cauliflower into 1 cm slices. Sauté them in a bit of olive oil and season with salt, pepper and Cabbage Karma. Fry the cauliflower steaks for approx. 4-5 minutes on each side. Roast the hazelnuts on a dry pan until the skins loosen and turn golden. Let the nuts cool before coarsely chopping them. Melt the butter in a small saucepan on low heat till it turns brownish. Make sure the heat is not too high as to burn the butter. Take the pan off the heat and let the butter stand and settle. Scoop some clear browned butter with a spoon and spread it over the cauliflower steaks. Top with hazelnuts, chopped parsley and capers.
Not all super-recipes wear capers, but this one does!
GREEN CABBAGE CHIPS – taste really good, so make a generous portion!
RECIPE: Clean the green leaves and remove the stalk from the centre of each leaf. Chop the leaves into smaller pieces and sauté them with oil, Cabbage Karma and Pyramid salt. Spread the leaves out individually on a baking tray lined with baking paper. Bake at 100 degrees on convection fan for approx. 30 minutes. Keep an eye on the crisps and turn them once in a while. Allow to cool completely before serving (this might be the toughest part!)
This salad brightens any meal and goes perfectly with pork chops or stews. Pomegranate can be bought in most major supermarkets, and besides having beautiful, edible red gems, also freshens the salad with its sweet and sour taste.
300 g kale 2 apples 1 pomegranate
Dressing: 4 tablespoons olive oil juice from 1 lime zest from 1 organic lime 1 teaspoon of liquid honey 2 tsp Cabbage Karma salt and pepper
Clean the kale thoroughly and remove the stalks. Finely chop the kale. Remove the core of the apples and slice thin. Mix the kale and apples. Add the pomegranate kernels to the salad.
Beat the ingredients for dressing in a bowl. You can adjust the taste, if you prefer it more sweet than sour, or vice versa. Add the dressing to the salad and mix well.
Tip: Go nuts and roughly chop some walnuts into the salad for some more crunch!
Cabbage Karma Kale SaladIben Aps2019-01-24T15:28:16+01:00
Even if the mention of Brussels sprouts does not send a ‘yum’ signal to your brain, we suggest you give this salad a try anyway!
Brussels sprouts have a mild leafy taste and when prepared well, embrace the flavours of the spices you add. Also consider that Brussels sprouts contain a lot of beneficial vitamins and minerals, not to mention dietary fiber and protein. You know how mum said, they’re good for you…
300 g Brussels sprouts 1 red onion 1 clove of garlic 10 g ginger 2-3 tablespoons butter 2 tsp Cabbage Karma A few sprigs of coriander salt
Clean the sprouts by removing the outer leaves and a bit of the stalk. Halve the little cabbages and give them a quick boil in lightly salted water for approx. 2 minutes. Drain and let drip from the sieve. Chop onion, garlic and ginger finely. Heat butter on a pan and sweat onions, garlic and ginger for a few minutes. Add Cabbage Karma. Put the sprouts in the pan and turn them around. Let simmer on low heat for approx. 10 minutes, and finish up with a pinch of salt.
Finally, sprinkle some coarsely chopped coriander on top and serve the dish warm. Perhaps some finely chopped fresh chilli for those who like it hot!
Spicy Brussels sprouts with Cabbage Karma and corianderIben Aps2019-05-06T17:55:15+02:00
Kraut is fermented cabbage with other vegetables. The most important thing when making kraut is to keep cabbage as the main ingredient, as it has a high natural content of lactic acid bacteria. The rule of thumb is to use at least 75% cabbage and 25% other vegetables, if desired. There are very many great things to say about fermented food, among other things, they have a probiotic effect and are healthy for your gastrointestinal health – the lactic acid bacteria in eg. kraut increases the uptake of nutrients such as vitamin B12, vitamin K, iron and calcium.
KRAUT WITH ALE, 1L
800 g of white cabbage 200 g apple 20 g coarse sea salt 2 tablespoons Cabbage Karma
Remove the two outer leaves from the cabbage, rinse them and set aside for later use.
Cut the cabbage head into quarters and remove the core. Cut the cabbage into thin strips. Core out the apples and cut into thin slices. Put cabbage and apple in a large bowl or dish and add salt. Strain and massage the salt into the mixture with clean hands until the mixture releases its juice. It takes approx. 5-10 minutes. Finally, add the Cabbage Karma.
Put the cabbage mixture in a mason jar along with the liquid. Press down firmly so that the cabbage mixture is completely drowned in its salty juice. Place the outer cabbage leaves over the salted cabbage and press it all down under the layers. Make sure there is 3-4 cm of air at the top before closing the jar and setting it to ferment. Let the cabbage ferment for approx. 21-28 days, preferably at a temperature of approx. 20 degrees. Be sure to open the jar every day for the first 5-7 days so that it does not over-pressure.
Taste your kraut after approx. 20 days. If it is not acidic enough, let it ferment further. Taste it continuously until the 28th day when it should be ready. Put your kraut in the fridge so it lasts a couple of months.
Rasta Pasta is a Mill & Mortar spice mix with a warm, complex base and notes of lemon thyme, garlic and paprika. We have let ourselves get inspired by the Caribbean’s colours and flavours to create a blend that takes pasta to new heights – for both children and grown-ups to enjoy!
This versatile dish can be made with a variety of different vegetables, so let your preference dictate the recipe. Enjoy it as a side or a main course, along with light meat, fish or bread.
There’s nothing like a hot colourful meal on a cold and rainy day!
500g pasta 300g mixed vegetables in “rasta” colours (red, yellow and green), such as peppers, courgettes, and spring onions. 1 Tbsp Rasta Pasta 2 Tbsp flavour-neutral oil Salt, pepper, vinegar, sugar to taste 1 good handful of chopped fresh herbs (parsley, coriander or whatever your garden or greengrocer has to offer)
Add the pasta to boiling water; takes about 10 minutes till al dente. Sauté Rasta Pasta and vegetables in some hot oil in a wok for about a couple of minutes. We like a slight char on our veggies. Drain the pasta, add it to the vegetables and stir. Season with salt, pepper, vinegar and a pinch of sugar. Add herbs of choice and stir. Crank up some Bob Marley (optional) and enjoy!
This dish can also be served cold as a pasta salad. Add a little sour cream for a creamier texture.
Try Rasta Pasta as a spice rub on light meats or fish or use it to flavour your sauces, especially ones based in coconut milk.
Rasta la Vista!
Rasta Pasta Mill & Mortar styleIben Aps2019-01-24T15:32:58+01:00
Cake blogger and cookbook writer Ditte Julie of Danish television series ‘Den store Bagedyst’ fame, in collaboration with Mill & Mortar, has developed an organic spice blend for cakes and desserts with fruit and berries. Last spring, Ditte Julie addressed us with an idea of a spice mixture that would work wonders in the sweet kitchen. And that’s how CAKE FACTOR was born.
CAKE FACTOR has a well-balanced flavour of allspice, powdered nutmeg, star anise, real Sri Lanka cinnamon with hints of clove and ginger.
DANISH MAZARIN TART WITH MARINATED FLOWERS
Fruit: 4 ripe plums, 20 g cane sugar, 11/2 teaspoon Cake Factor Pie Crust: 150 g wheat flour, 60 g flour, 75 g butter, 2 egg yolks Mazarin filling: 100 g pure marzipan, 75 g cane sugar, 50 g softened butter, 1 egg, juice of 2 lemon, 10 ml whipped cream and some edible flowers for decoration.
RECIPE: Fruit: Remove the plum pits and slice them thin. Turn the slices in a bowl gently with sugar and Cake Factor. Leave the fruit standing for at least 2 hours. Pie Crust: Mix wheat flour, flour and lemon until it get the consistency of breadcrumbs. Turn the dough quickly with the egg yolks. Stop mixing as soon as the dough is uniform. Put the dough into a cellophane bag, squeeze flat and cool for at least 1 hour. Mazarin filling: Mix the marzipan, cane sugar and butter together till there are no marzipan lumps. Stir the egg and lemon juice into the mix until smooth.
Bring the dough out, and roll it out 2-3 mm thick on a clean, flat surface. Carefully fill the dough into the baking tray (22 cm in diameter) and remove excess dough from the edges. Pour the mazarin filling in the unbaked dough and sprinkle the flowers on top. Bake for 190 degrees hot air for approx. 25 minutes.
Allow the pie to completely slip from the mold when done. This delicious pie can be enjoyed with lightly whipped cream and tea.
It’s tea-time, folks!
Danish mazarin pie with marinated flowers – Cake FactorIben Aps2019-01-24T15:34:11+01:00
Happy Roots is a Mill & Mortar spice blend. This organic blend combines five herbs – rosemary, savoury, oregano, thyme and basil – with chilli and white sesame. Ideal for sprinkling on any root vegetables as well as for mash, potato rösti, veggie burgers and fries. Here’s an easy recipe for jazzing up root vegetables with Happy Roots plus a deliciously simple dip to wow both children and adults.
Happy Roots Veggies Chop some root vegetables (potatoes, carrots, beetroot, sweet potatoes, celeriac, parsnips) into bite-sized pieces and toss with olive oil, salt and Happy Roots. Roast in the oven on the middle rack at 200°C until tender – approx. 45 minutes.
Proportions: Use ½ tsp salt and 1 tsp Happy Roots per 500 g root vegetables.
Happy Roots Dip 200 ml sour scream (or your favourite low-fat product) 2 tsp Happy Roots ¼ tsp salt A little runny honey
Combine the ingredients and serve with crisps, boiled baby potatoes or anything that could use a spiced white sauce.
TIP Make your own BBQ oil with Happy Roots and you’ll always have something at hand to spice up your veggies.
FIVE SPICE is a classic spice mix, particularly popular in East Asian cuisine, that unites five flavours: sweet, sour, bitter, spicy and salty.
In Mill & Mortar’s Five Spice, we use fennel seeds, anise, cloves, Sri Lanka cinnamon, allspice and ginger.
Suitable with chicken and pork, and a match made in heaven with duck, Five Spice can be used in marinades or as a dry rub. Five Spice is also popular in the dessert kitchen, where it gives an exotic and festive touch to holiday cakes and confectionary.
FIVE SPICE DUCK WITH CITRUS SALAD (SERVES 2)
A sweet and spicy dish with a hint of sour – portions can be adjusted to be served as a starter.
Also makes for a fine main course with sides such as steamed rice, green salad, mashed root vegetables, noodle salad, grilled vegetables or bread.
SALAD – 2 grapefruit, 3 oranges, 1 red onion, 1 pomegranate, fresh coriander, olive oil, salt and pepper.
Remove duck breast from refrigerator 1½ hours before serving. Lightly pierce the skin with a knife in small square shapes and rub it with Five Spice and Pyramid Salt. Let it rest an hour at room temperature so the spice can seep in.
Place the duck breast on a cold skillet, skin side down. Turn on the heat and let the skin colour, about 3-4 minutes. Turn and let the duck breast brown lightly on the meat side. Then put the duck breast in a 175°C pre-heated oven about 10-12 minutes. The duck should feel responsive and firm to the touch when you press it, and the internal temperature should be 58-60°C when you remove it from the oven. Let the duck breast rest under loose foil for 5-10 minutes before slicing it into thin slices.
Remove peel and pith of the citrus fruits and then slice. Slice red onions into thin strips. Marinate with a little olive oil, salt and pepper. Top up with pomegranate kernels and fresh coriander. For a more filling salad, add a base of greens such as frisée, radicchio (Italian chicory) or romaine lettuce.
BAHARAT ASANI is a North African inspired spice mixture consisting of warm spices like coriander, cinnamon, cumin, ginger, cardamom, and chili mixed with herbs like oregano and rosemary. Our Mill & Mortar spice mixture is versatile and can be used in lamb, chicken, and vegetable curries. Baharat Asani can also be used as a rub directly on meat and vegetables, or in marinades with orange juice, salt and oil before grilling. Baharat Asani is also great in Tagine, stews, and soups.
GRILLED CHICKEN BREAST WITH MOROCCAN PARSLEY SALAD (4 persons)
4 whole chicken thighs
Marinade: 1½ tablespoon Baharat Asani, 1 teaspoon of salt, juice of 1 orange, a little olive oil, fresh oregano.
Salad: 1 bunch of parsley coarsely chopped, a handful of coriander leaves coarsely chopped, 1 green pepper cut into small pieces, 8 finely chopped tomatoes, ½ thinly sliced red onion, 3 tablespoons pomegranate seeds and the juice of half a lemon. Sprouts for garnish (optional).
Mix the ingredients of the marinade, pour over the meat, and let sit for at least 1 hour. We prefer our meat tender, so we marinate it for about 6 hours. A great way to marinate meat is to gently toss it in a plastic bag so that the marinade is evenly distributed.
Line the marinated chicken pieces in a tray lined with foil and grill it for approx. 30 minutes. Take the meat off the grill when the core temperature is 75C. You can also grill the chicken in an oven.
Salad: Add the chopped tomatoes, green pepper and onion slices to a bed of parsley and coriander leaves. Sprinkle pomegranate seeds on the top and squeeze the juice of the half a lemon. Toss it like you mean it! Then garnish with sprouts.