North African Spices

One of the most enjoyable experiences of my holiday was buying spices in the Medina. I can hardly wait to try then out. The aromas and colours of the spices in the shops have to be seen to be believed. You smell and sample the spices are are guarenteed that they have not spent months on a shelf gathering dust and losing their pungency.

I bought the following:

Ras el Hanout

It is a 'must have' blend of herbs and spices is used across North Africa and The Middle East. The name means "top of the shop" in Arabic, and refers to a mixture of the best spices a seller has to offer. There is no set combination of spices that makes up ras el hanout, but most versions contain over a dozen spices, including mace (spice), cardamom, nutmeg, cinnamon and ground chill peppers.

Saffron

This is the most expensive of spices and is worth more than it's weight in gold but has a wonderful flavour and gives food a stunning colour. Store saffron in an airtight container in a cool, dark place for up to six months for maximum flavor. Saffron, like other herbs and spices, is sensitive to light, so wrap the packet in foil to protect it further. It will not spoil, but it will lose increasingly more and more of its flavor with age.

Cumin

Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. In Tunisia ground cumin is also used as a condiment and traditionally appears in place of pepper on the table.

Harissa

Harissa is a Tunisian hot red spice mix made from chilli peppers (often smoked) and garlic flavoured with ground coriander, cumin and caraway. It is usually mixed with tomato puree and olive oil to form a paste. The paste can also be bought but I prefer the powder as I can control the heart as believe me this is spicy!

Cheating

No it’s not what you think LOL!

One of the few culinary tests that defeats me is poaching eggs. But having said that judging by the watery rubbish that was served up to my husband and I in a café the other day, I am not the only one.

We were lamenting this problem and decided it was time to buy a poaching pan. As you can see it worked wonderfully and now I can cook an egg for my three lads and myself at the same time.

Weights and Measures

If you are serious about weight loss then portion control is vital, guessing the size or quantity of food simply will not do. We have a set of Weightwatchers scales and these are used daily. They have an inbuilt points score as well as being "normal" scales. They are expensive but if someone told you the secret to weightloss was available for £30-40 would you pay it?

Griddle Pans

I love my griddle pan. The first bite you take of any meal is with your eyes and they make anything look delicious with the stripes or criss-cross effect that sets your mouth watering. I use mine for vegetables, fish, meat and making toasted sandwiches. A spray from the oil mister onto the food and then a few minutes on either side.

When using a griddle pan these tips are invaluable

1. Make sure the pan is so hot it is shimmering



2. Oil the food and not the pan or you will get smoking



3. Do not salt food as this will cause the juices to leak out and you will boil your food



4. LEAVE IT ALONE! do not be tempted to keep checking to see if it is done and do not move anything around the pan. Be brave and trust your cooking times

Oil Misters

I love the idea of lowfat cooking but not the idea of using low fat cooking sprays. Have you seen the list of chemicals used? On the recommendation of a friend I invested in an oil mister. These do the same job but you can pick the oil that you use and no nasty chemicals and the taste is much better. Mine is a very stylish stainless steel one and it is one item of kitchen gadgetry that I have never regretted buying.