Mine is definitely more a Moroccan flavor than Indian.
I don't have smoked Spanish paprika, but I have paprika (is there a difference?!), turmeric and cumin. Will it still work or should I use the Spanish stuff?
Mick
Hungarian style Paprika and no Cumin that I can see (thought I had some actually), so I'll take a trip to the shops tomorrow for them and try it out.
Mick
You'll love it ! Enjoy.....Just remember this rule of thumb. The turmeric is the base, the cumin is the main flavor and the paprika rounds it out. But you adjust to your liking.:chapeau
Thanks mate. Hopefully I'll have a batch sorted out tomorrow for breakfast the next day...Well I might have to take it with me. I'll be on the road again by then.
Mick
I'll tell you a little trick also. If you use this for meats like a rub for roasting. Toast your desired amount to be used in a dry skillet over a medium heat for a few minutes. Just be careful not to burn the spice. toasting adds yet a deeper flavor and you can do this with any spice(not herbs though).
I never take my cooking to that level. Rough as guts does me just fine! :D
Mick
Forgot or was too sleepy to take pic of my breakfast but here's our recent dinner:
Fried muikku (= cisco ???) with mashed potatoes and veggies. On the side some beetroot salad and home made cheese.
http://i1221.photobucket.com/albums/...ps183c07eb.jpg
And might be just everyday paranoia but how do i always feel that someone is watching as we eat?
http://i1221.photobucket.com/albums/...ps0d8b9c33.jpg