This simple tandoori yoghurt marinade is delicious, ready in five minutes. I use it for smoked chicken, fish, and vegetarian tandoori dishes in my air fryer.

Garam masala is a delicious warm tasting spicemix from India, there are a few recipes I love to make that require this and although you can probably also find a ready-made-mix in a shop when in a hurry... a fresh homemade mix is definitely much more rich in flavour and taste. You will need a old coffee bean grinder or something similar if you use whole ingredients. If you need more, just use a bigger spoon and keep it in a closed (glass) container to keep it fresh

Recipe from KitchenBarbarian.

Our harvest of hardneck garlic in July provides great dried bulbs, but only for half a year, then the garlic bulbs start to wither. We make granulated garlic from unblemished, dried whole garlic bulbs in winter to use the rest of the year with this recipe. Perfect till next harvest if kept in airtight containers. Best for use in baking and in soups and sauces. Granulated garlic freezes and thaws well.

Making your own fresh spam in your food processor is five times less expensive than buying canned spam at the Wallmart store, and fresh tastes better. Here is the curried version.#CA2025

When garden spices, seeds and herbs ripen, we pick and hang them to dry. Keep them dried in a small plastic bag with a label and year. Combine them into pickling spices and other spice mixes when the last ones are ready, usually the red peppers. We purchase some spices, mix them together to use till next harvest.

This is a very old family farm recipe to make a delicious meatmix called Spam that is used instead of meat. The special spice is medieval. It is called “nailgrit and rattlespice”. I replicated it in here from fresh ingredients.When a piece the size of a breadslice is fried in a pan, it develops a crispy crust with a soft meaty filling. Enough is made for the whole year when a hog is slaughtered in winter, packed in breadloaf pans till cooled, and cut to bread slice size. Individual slices wrapped and frozen, stays fresh till next winter.I ran out already this August, so I made 24 more pounds from an eight pound pork picnic shoulder. This recipe scales down well, so you can start with one pound of well marbled pork till your spam is perfect for you.

Coriander Plants grow well here in winter but turn bitter in summer, we puree and freeze ours when we harvest them in spring. We freeze them in ice cube trays and use the cubes like they were fresh.Fresh coriander is called cilantro here. We grow Cilantro Santos. To make the best puree, you need equal weight fresh cilantro and vegetable oil.For puree, the best vegetable oils are those that do not add their own taste or smell to fresh ingredients or turn rancid over time. Our favorite is grape seed oil. Olive oil works too.#GlobalApron

Secret ingredient to lots of soups and stews. Make these year round, use dried or fresh. Dried in cheesecloth bags, or tied with a string, or knotted with a strip of fresh leek.

This recipe is from cookpad member Mahsa Aras. Thank you. I am always very careful when fermenting garlic because of botulism. She keeps her garlic refrigerated after pickling. I also sterilized the garlic in a water bath just to be sure. Hope that did not spoil the flavor.Her garlic tastes really really good after two days, spicy and intense, you wont need much!

A one hour spice cake that will dazzle your guests. For the Holiday season, you can prepare the spice ingredients in the cake by soaking them in homemade liqueur, or use dried fruits. My sister’s recipe.The flavors mix better and better after a few days if the cake is kept in the fridge in aluminum foil. Fresh for weeks.#PartyFoods#ChristmasGifts