Ingredient Amount Substitution Allspice 1 teaspoon 1/2 teaspoon cinnamon, 1/4 teaspoon ginger plus 1/4 teaspoon cloves Apple pie spice 1 tablespoon 1/2 tsp cinnamon plus 1/4 tsp nutmeg plus 1/8 tsp cardamom. Use the search feature to find the ingredient that you are looking for. This is presented as part of the site's Fusion recipes collection.Take a Look! Basic Ingredient Substitutions List/Chartīelow is a chart of common substitutions for 95+ ingredients.
(This recipe reproduced, with permission, from the Celtnet Avocado and Prawns in a Wasabi Dressing Recipe page. Serve immediately to prevent the avocados from colouring. Place the prawns and avocados in a bowl, add the other ingredients together in a small bowl, whisk to mix then pour over the avocado and prawin mixture and toss to mix. It should also be noted that many commercial preparations of 'wasabi' are actually a mix of horseradish, mustard and chlorophyll (used as a green colourant).īelow is a recipe for a classic Fusion dish of avocadoes and prawns served with a wasabi-flavoured dressing:Ĭut the avocado into 2cm cubes and the prawns into 2.5cm lengths. Wasabi is also available in powdered form, but because the active component is very volatile this is nowhere near as pungent as fresh wasabi. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. Wasabi is sold in root form, which must be very finely grated before use, or as a ready-to-use paste, which comes in tubes approximately the size and shape of travel toothpaste tubes. As such, it is quite closely related to horseradish. The root itself has a very strong flavour and produces vapours that irritate the sinus cavity. Wasabi (also known as Japanese horseradish) is produced from the root of Wasabia japonica, a member of the Brassica family. Today's spice is Wasabi: Wasabi represents the pods of orchids in the genus V anilla. As a result only a dash is required in most meals. Once fermented the sauce is left to age in barrels, which concentrates the flavours. Worcestershire sauce is an essential ingredient in a Bloody Mary and in Hong Kong style dim sum, Worcestershire sauce is the de facto standard sauce for serving steamed beef meatballs. It therefore gives dishes in which it's used an indefinable 'moreish' quality. This is an essential flavouring in many dishes as it imparts umami or fullnes in the mouth, due to the anchovies. The sauce itself ses malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, and flavouring.
It is a widely used fermented liquid condiment originally manufactured by Lea & Perrins. that's said to have derived from an original Indian recipe. Today's cooking term is Worcestershire Sauce: Worcestershire Sauce,is a classic British bottled sauce or condiment.
(This recipe reproduced, with permission, from the Celtnet West Indian Cake Recipe page, which is presented as part of the site's British recipes collection. Bake for around 90 minutes, or until the top of the cake is golden and a skewer inserted into the centre emerges cleanly.Īllow the cake to cool for 5 minutes then transfer to a wire rack to cool completely Turn the batter into a buttered and floured cake tin and place in an oven pre-heated to 170☌. Stir-in the currants and mixed peel then beat together lightly. Stir to combine thoroughly then add the eggs one by one, beating well after each addition. Cube the butter and add to the flour mix then rub in with your fingers until the mixture resembles fine breadcrumbs.īring the milk to a boil and pour into the flour mixture. Sift together the flour, sugar, lemon zest, spices and baking powder in a bowl. The letter 'W' is, of course the twenty-third letter in the English alphabet and today's recipe is for a classic British w-themed cake from the 1950s: As you can see, today I'm dealing with the letter 'W'.
#Cooking dash recipes alphabetical series
This is the twenty-third in my series of 28 postings going through the entire alphabet, as it relates to cooks and cooking.
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