 |
|
Black curry is a typical Sri Lankan blend. The lightly grilled spices make for a very aromatic curry. |
|
|
Tacos stuffed with pork slow braised in a deep red chile sauce. |
|
|
A genuine version of Chili con Carne, made with tender cubes of meat. |
|
|
Recado is a sweet paste of spices used in Mexican cuisine. This recado-based recipe works equally well using chicken or turkey. A unique dish and a must-try! |
|
|
Colombo is a blend characteristic of the French West Indies, inspired by Indian curries. This is an authentic recipe. |
|
|
Rethink the classics with this velvety and mouthwatering creton! |
|
|
All meats deserve to be marinated! That is the Creole motto. And nobody disagrees. |
|
|
What's the sense in boiling spareribs and then throwing away the flavour by discarding the water? Instead, we recommend a slow grill-cooking, which will concentrate those sugars and keep them trapped in the meat. The result is not just tender but full of flavour, too! |
|
|
These little kebabs, frequently served as tapas, were almost certainly prepared with lamb before the Reconquista. |
|
|
|
|
|
Everybody loves a Chow Mein, and this one is made particularly easy by using our Satay Spices blend. |
|
|
This adobo works well in all kinds of meat, poultry, and legume recipes. |
|
|
You may not feel like cooking up a whole tourtière in the middle of August, but these ribs are another way to savour those wonderful flavours ouside the festive season. |
|
|
|
Categories
