AdNama
02-26-2007, 07:41 PM
Ok this may be just a plain old ad...but man, this Mistress is the shit!
Visit www.mistressofspice.com.au. She's a Brisbane mum who started up this company and she's at the Eagle Street Pier Markets every Sunday.
This is my fav...
Persian Spiced Pumpkin, Feta and Roasted Capsicum Salad
400g pumpkin diced
250g mild feta, (Danish)
¼ cup Roasted red capsicum
Oil
2 - 2½ teaspoons Mistress of Spice Persian Advieh (rose petals, saffron, cinnamon and cardamom and mace)
Place pumpkin in a roasting pan, drizzle with oil and sprinkle with the Mistress of Spice Persian Advieh. Toss to make sure all pieces are coated well. Roast in moderate oven (180°C) until well browned. (If you are roasting your own capsicum, place them on the tray also, brushed with a little olive oil.)
Allow pumpkin to cool. Place all ingredients in serving bowl and toss together, adding a little more oil (1 - 2 tablespoons) to moisten the salad.
Serve as side dish or as a snack or dip with your favourite savoury cracker.
Visit www.mistressofspice.com.au. She's a Brisbane mum who started up this company and she's at the Eagle Street Pier Markets every Sunday.
This is my fav...
Persian Spiced Pumpkin, Feta and Roasted Capsicum Salad
400g pumpkin diced
250g mild feta, (Danish)
¼ cup Roasted red capsicum
Oil
2 - 2½ teaspoons Mistress of Spice Persian Advieh (rose petals, saffron, cinnamon and cardamom and mace)
Place pumpkin in a roasting pan, drizzle with oil and sprinkle with the Mistress of Spice Persian Advieh. Toss to make sure all pieces are coated well. Roast in moderate oven (180°C) until well browned. (If you are roasting your own capsicum, place them on the tray also, brushed with a little olive oil.)
Allow pumpkin to cool. Place all ingredients in serving bowl and toss together, adding a little more oil (1 - 2 tablespoons) to moisten the salad.
Serve as side dish or as a snack or dip with your favourite savoury cracker.