Xmas Taco Seasoning - Day 279

Taco seasoning trials from the start of November led to mixed results. So after tests, comparing notes and more trialling, we have a recipe that works. And works wonderfully. 

It is a combination of the best bits of 2 recipes and seems to be the closest to the brought seasonings we used to like. I have pacaged these up for xmas presents, partly cause I made to much, but then because I thought it would be a good extra for some people.

TACO SEASONING

This is enough for a large jar of it. (or 3 small 210ml containers)

12 Tbl Chilli
10 Tbl Paprika
9 Tbl Cumin
5 Tbl Onion Powder
5 Tbl Garlic Powder
3 Tbl Oregano
1 tsp cayenne
3 Tbl black pepper
8 tsp salt (optional based on your views on salt)
4 Tbl cornstarch

Mix together very well  (at this point, singing "shake, shake shake...shake, shake, shake...shake your booty" works if it all fit in your jar. Otherwise mix in a bowl)

Secret Sauce - Day 234

Pictures do not do this justice! (mainly because my desire to eat it overrode my desire for a good shot!!)

 

I am slightly ante McD's, but for some strange reason, about once a year I crave a big mac. 

After searching ages ago I found a few variations of the secret sauce, but the main ingrediants were american and not common here (especially the french dressing, there seems to be a creamy coloured one, but in NZ its just a clear herb infusion). 

So this is the NZ version of the others. This is a good burger!! One reason I like it is the thin beef patties, quick to cook and layers well.

SAUCE: 

1/2 c mayonnaise (Best foods brand good)

3 TBL tomato relish

2 TBL French dressing

1 tsp white vinegar

1 1/2 TBL minced onion

Pinch salt

1 tsp sugar

*Just mix all together really well and fridge. 

BURGER:

450-500g mince with salt and black pepper - divide into 8 parts, roll into balls.

Roll each ball between baking paper squares so it is thin and size of bun, shape with hands as needed to get shape. keep separated with the baking paper and chill (makes it easier to cook, slightly frozen ok)

Cook 3-5 min each side.

PUT TOGETHER:

Buns sliced into 3 (more even then my picture above)

lettuce in thin strips, slices of cheese and pickle if you want it.

*Toast buns lightly.

Top bottom bun with sauce, lettuce, cheese and pattie. Add next bun with sauce, lettuce and pickle if desired, then pattie and top bun. 

Enjoy!!

Taco seasoning - Day 232

Experimenting with homemade taco seasonings. 
There are several recipes on the net, but I'm not sure which ones are actually good. I have picked 3 recipes and have decided to try them all, well, will delagate 2 others to help trial. Will be interesting to see what works.

1. Annies Eats Taco seasoning
2.All Recipes
3. Cheapskate living

Heart Shortbread - Day 48

Today, I attempted to heal craft frustration with the popular standbys.... cooking and shopping!!

1. Whitcoulls bookshop had a massive sale on.. not only were there stickered books at $2, $5 etc, but today they had a buy one, get one free!!
I got 2 books for $5, and the normal retail would have been $130 combined!! Awesome!!
One was a fabulous book of fantasy artwork from Weta Workshop called "White Cloud Worlds". Happy Happy Joy Joy!!

2. Heart shortbread biscuits. This is one of my favourites! The icing is a quick drying glaze that is tasty and easy (although I tend to end up with slightly scorced and coloured fingertips!!). It is also a shortbread style, but without the rice flour, which i never seem to have in the cupboard when the urge to bake comes.

Shortbread Biscuits
The Stuff: 150g butter, 225g plain flour, 125g Caster Sugar, 1 tsp vanilla essence

• Grease baking tray, pre-heat oven to 180'c
• Rub butter into flour till fine breadcrumbs
• Stir in caster sugar and vanilla
• Mix to a firm dough with hands (will seem all crumby at first but your hands warm the butter and bind it together)
• Roll out on lightly floured surface- thickish (5-7mm??)
• Bake 10mins (keep eye on it, dont let it brown much) - cool and glaze

Glaze:  1 cup icing sugar, 2 Tbl lemon juice, food colouring (can change flavour, just add water to keep liquid same, these ones are raspberry)

• Put all in double-boiler system (mines just heat-proof bowl over a saucepan)
• Heat slowly and stir till warm and smooth (dont bubble)
• Dip top of biscuits in glaze, tap gently to remove excess.
• laugh at coloured fingers while eating the first set ones!!