Best 9 Mixed Spice Recipes

JUICY & DELICIOUS MIXED SPICE BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE

Steps:

• Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
• Add the finely ground cardamom and corainder seeds, if using, and mix well again.
• Use at once or store in an airtight jar in a cool dry place, and away from light.
• Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.

YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

MIXED PICKLING SPICE

Steps:

• Wrap cinnamon sticks and ginger root in clean cloth.
• Pound with mallet or hammer until finely crumbled; discard stringy parts of ginger. Add to remaining ingredients and stir well.
• Store in airtight jars.
• Use for pickling tongue, cucumbers, etc.

DIY ENGLISH MIXED SPICE

Steps:

• 1. In a blender, coffee grinder or spice grinder add your allspice, cinnamon stick and cloves. Grind to a fine powder. Put this powder in a small bowl.
• 2. Add to the powder in the bowl, your nutmeg and ginger and mix this up well.
• 3. Now you can add your cardamom and coriander again mixing this up well. Store in an airtight container. It will last up to 6 months.

SUGAR 'N' SPICE MIXED NUTS

Steps:

• In a bowl, combine the egg white and butter. Add the peanuts, walnuts, cashews, almonds, pecans and sunflower kernels. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Add nut mixture and toss to coat. , Transfer to a greased shallow 2-1/2-qt. baking dish. Bake at 275° for 45 minutes or until toasted and crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.

GARAM MASALA (HOT MIXED SPICE)

Steps:

• This spice is used in many indian receipes to add flavor.
• It can also be used as garnish for salad, yogurt, meat etc.
• The proportion of the ingredients can be changed to suit one's personal taste.
• Place all dry ingredients in a blender and blend into a fine powder.
• The spice powder can be stored in any airtight container.

MIXED SPICE

Steps:

• Grind or pound together the whole spices, then add the 2 ground spices.
• You could grind them finer in a coffee bean or spice grinder, or in a blender.
• It does not have to be finely ground!
• Store in an airtight bottle.
• This mixture is often used sparingly in puddings, cakes, cookies, and in milk-based or custard-based desserts.
• It adds a delicious flavour to meats.

MIXED SPICE

Steps:

• Mix together well and store in an airtight container for up to 1 year.