Put together with store-bought dried herbs and bottled. I find it very handy for soups, grills, sandwiches, rolls and salads.
Makes: Around 120 grams of herb and spice mix
Ingredients:
- Dried Oregano – 9 grams
- Dried Thyme – 15 grams
- Dried Parsley – 15 grams
- Dried Basil -12 grams
- Dried Rosemary – 8 grams
- Onion powder – 80 grams
- Skinless fresh Garlic flakes – 1 cup full
- Peppercorns – ¼ cup
Method:
- Preheat the oven to 180°C.
- Spread out the garlic flakes on to a baking tray and bake at 180°C until they are crisp and golden brown. Should take around 10 minutes. Keep an eye on the flakes though, as they go very quickly from golden brown to burnt.
- Move the flakes around a little, every 5 minutes or so to help them crisp evenly. Cool the garlic flakes completely.
- After the roasting process, it would also be wise to squish random flakes of garlic to ensure that they are all crisp. This is a powder spice mix. You don’t want it to turn into a paste.
- Similarly, roast the peppercorns too and cool completely.
- Powder fine, all the roasted garlic, peppercorns together with the dried herbs and onion powder.
- Bottle and store.
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