Mixed Spice

I seem to use a lot of mixed spice of late, I think because I’m always making Quirky Cooking’s baked bean sauce (without the meat and I purée it, then add cooked beans to it at the end), as Master MaMT loves beans on toast for brekkie.  Well, what better way to set up a 16 yo for the day?  Miss MaMT partakes occasionally, but she’s less of a creature of habit.  Anyway, it means I’m ‘bean juice making’ a few times a week and going through mixed spice like no business – then there’s Christmas baking to think of!

Mixed Spice-001

Anyway, while I was in the supermarket recently, I had a quick squizz at the ingredients and thought “I have all of these ingredients at home; I don’t need to buy this!”.  Away and went and this is what I did (although I made a double batch):

Popped a jar on top of my electronic scales (more accurate than Thermie for the smaller amounts) and measured in:

  • 20g ground cinnamon 
  • 20g ground coriander
  • 2g carraway seeds (grind down first in a pestle and mortar, if you wish)
  • 3g nutmeg powder
  • 3g ginger powder
  • 3g ground cloves

Popped the lid on the jar and shook to mix in the spices.  Job done!

One thought on “Mixed Spice

  1. Nice proportions and spice choice, Lesley! Of course to get the ground cinnamon, nutmeg, coriander and cloves you can grind the whole spices and seeds separately in your Thermomix and use them in this mix and for other recipes, too. It’s so nice to have freshly ground spices. And now you’ve gone and made me want to make some gingerbread!

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