Under 30 minutes + Herb and spice recipes (104)

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Achiote Paste

Recipe by: AbsolutGillian

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This is a traditional paste that originated in the Yucatán region of Mexico. It is used in stews or as a rub for meats. Try it on pork, chicken, fish or seafood for a warm, spicy flavour.

Alioli (All i oli)

Recipe by: Aureli

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This is a popular Catalan garlic sauce that goes very well with grilled meat and roasted pepper and aubergine (Escalivada). I have seen many spellings for this (i.e. alioli, aioli...) but the real name is "All i Oli" - from the Catalan for Garlic and Oil - and these 2 are the only ingredients although there are variations and some places add egg to ensure the consistency of the sauce, which with our without egg should look like mayonnaise.

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Anchovy Tapenade

Recipe by: Jim Clark

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Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

Artichoke Salsa

Recipe by: Julie Dumford

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A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.

Aubergine Caviar

Recipe by: Bertha Mann

Reviews(1)

A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.

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Authentic Arawak BBQ Sauce

Recipe by: Wesley Murks

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This is a West Indian marinade that's been used for generations. It's best suited for fish and game, but I also like it on chicken and pork. Make sure you adjust the amount of chillies to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade.

Basil Roui

Recipe by: CSANDST1

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Pronounced "Basil Roo-ee", this delicious dish is the perfect summer starter. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

Basil Vinaigrette

Recipe by: Richard

Reviews(4)

This dressing is great with artichokes, asparagus, or green salad, and it's one of the easiest recipes I have! Using a good quality olive oil makes a big difference in this dressing.

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Beef or Chicken Marinade

Recipe by: Jana Ritz

Reviews(5)

This marinade can be used with any type of beef or chicken. If you want it spicy, mix in crushed chillies.

Boniet

Recipe by: The Iron Chef-SuziQ

Reviews(1)

Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.

Canadian Barbecue Sauce

Recipe by: GYPSIE8

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"This flavourful barbecue sauce for ribs is just like the kind they serve at a famous restaurant in Montreal, Quebec, that has people lining up on the street any given night of the week. Don't' skip the lemon juice or cinnamon. Simmer the leftover sauce until sugar is completely dissolved and serve on the side for those who like their ribs dripping with flavour."

Cannellini Bean and Coriander Dip

Recipe by: littlejessi

Reviews(1)

Serve this delicious, garlicky and herby dip with pitta, tortilla crisps or wheat crackers.

Chicken & Cannellini Beans

Recipe by: Scoop

Reviews(1)

Very tasy & quick mid-week favourite

Chilli and Honey Lamb Marinade

Recipe by: DIPAR

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This marinade is delicious - use on lamb chops or for kebabs.

Chimichurri

Recipe by: Ty Robbins

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This is a delicious and aromatic Argentinean marinade or sauce. Use it on barbecued meats - it's especially good with steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Coconut Chutney

Recipe by: Cartha

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This delicious South Indian coconut chutney is essential when serving dosa and idli, along with sambar.

Coriander Chutney

Recipe by: Rani

Reviews(4)

This is a very tasty Indian chutney, prepared in moments in the blender. Lemon juice, coriander, green chilli, peanuts and ginger. Serve as a condiment with puppodums.

Creamy Pesto Herb Spread

Recipe by: veggigoddess

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This spread is so simple if you're in a pinch for what to serve at an impromptu party. Serve with crackers, crudités or pitta triangles. Leftovers are great on a sandwich.

Creole Seasoning Blend

Recipe by: JOSLYN

Reviews(1)

This blend is great for seasoning rice, meats, soups and stews, or anything that benefits from a spicy Cajun flavour. It would also make a great gift when placed in a decorative jar with a good recipe attached.

Curry Powder

Recipe by: PIXIE2

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Make this curry powder to be used in any Indian curry recipe.