H

Herbs , Spices & Seasonings

Herb & Spice Usage Guide

HERB
A herb is the leafy part of the plant, used to fl
 avour food.

Use this comprehensive guide as a quick reference for the

main uses of MasterFoods Herbs & Spices, to enhance the
flavour of your meals.

SPICE

MasterFoods select and purchase only the finest,

premium quality herbs and spices from around the world,
then expertly blend and pack them in handy, easy to use
glass jars.

A spice is any other part of the plant, such as the seeds,

roots or berries, used for flavour when cooking

Glass provides the best protection against air and moisture.

Store jars away from direct sunlight with the lids firmly
closed.

SEASONING BLEND

It is also important to update your herbs and spices

regularly. To check your herbs, place a small amount in the
palm of your hand and rub firmly. If the smell is strong and
the colour looks good, the product is still fresh. Spices can
usually keep for longer but check the use-by date on the
jars to know when to replenish your stocks.

A seasoning is a blend of herbs and spices and may also

contain other ingredients such as salt, sugar or flour.

To find the recipes of meals included in this guide and other

delicious meal ideas visitwww.masterfoods.com.au

ALL PURPOSE
n Sprinkle over grilled or fresh
tomatoes, cottage cheese,
fried potatoes, corn on the cob,
dips, spreads or raw vegetables.
n Mix with an equal quantity of flour
to make a coating for chicken, lamb
cutlets or fish before pan frying.
n Sprinkle over soups or stocks.

Ingredients

ALLSPICE
n Allspice can be made into a paste with
water and rubbed onto chicken,
meat or fish for barbecuing.
n Sprinkle over lamb chops with
cranberry sauce and orange juice.
n Use in sweet recipes for cakes or biscuits.

BARBECUE
n A good coating for rotisserie
take-away chicken.
n Delicious sprinkled on french fries
immediately after cooking.
n Add to dressings, dips, vegetables,
baked beans, potatoes or marinades.
n Sprinkle on all barbecued or grilled
meats 15 minutes before cooking.

BARBECUE SMOKEY
n Ideal for ribs, make a mix with
honey, tomato sauce and
bourbon whiskey, then drizzle.
n Add to mustard hollandaise,
serve with rare roast beef.
n Stir into a gravy sauce to enrich.
n Sprinkle over nuts and roast in the oven.

500g sirloin

steak
2 tbsps Mas
terFoods Ba
rbecue
Smokey Se
asoning
1 red onion
cut into wed
ges
1 red & 1 ye
llow capsicu
m, de-seede
and sliced
d

Smokey BBQ
Beef Salad
Method

2 zucchini,
sliced
1 tbsp olive
oil
MasterFoods
Sea Salt & Bl
freshly grou
ack Pepper
nd to taste
,
THE DRESSI
NG
2 tbsps sour
cr
2 tbsps may eam
onnaise
1 tbsp Mas
terFoods W
holegrain
Mustard
1 tbsp red
wine vinega
r
1 tbsp fresh
ly squeezed
lemon juice

1. Coat the steak in the MasterFoods Barbecue Smokey Seasoning.

2. Place the vegetables in a bowl and toss in oil and MasterFoods Sea Salt
and Pepper.
3. Place the steak on a preheated barbecue grill for 4 minutes on all sides
or until cooked to your desired tenderness. Allow to stand. Cook the
vegetables on the barbecue plate for 4 minutes, turning frequently, until
golden and soft.
4. Cut the steak into thick slices. Place on a serving bowl with vegetables and
lettuce leaves. Drizzle over the dressing.

The dressing

1. Combine the ingredients for the dressing in a bowl and whisk together,
until well combined.

BASIL
n Natural companion of tomato,
in salad, sauces or soup.
n Great flavouring for poultry
stuffings, fish, and all seafood,
especially lobster and scallops.
n Blends well with Garlic,
Thyme and Oregano.

BAY LEAVES
n Add to tomato sauce for extra flavour.
n Bay leaves are lovely grilled with
fish, lemon juice, butter and
black pepper.
n Infuse dried leaves in soups, stock,
bolognese sauce, lentil dishes or
casseroles.

BLACK PEPPERCORNS
n Use with beef, pork, lamb, poultry,
game fish or vegetables.
n Grind over smoked salmon,
oysters, barbecues or grills.
n Compliment sauteed potatoes
and tomatoes, grilled capsicum
or zucchini.

BOUQUET GARNI
n Use with beef, pork, lamb, poultry,
game fish or vegetables.
n Infuse in soups, stews and casseroles.

BUSH SPICE
n Add to sour cream and fresh
basil to make a dip.
n Stir thru olive oil, spread onto
bread, bake until crisp.
n Dry rub over pork, lamb or salmon fillet.
n Add to butter, serve with chargrilled chicken breasts.

Ingredients
Ingredients

CAJUN
n Ideal when added to
dipping sauces.
n Sprinkle over meat, poultry, fish,
seafood or vegetables.
n Add to orange juice and use as a marinade.

CARDAMOM
n Crush pod lightly, use to flavour
rice, poached and braised meat
dishes eg. Kormas.
n Cardamom is good in baked
apples, poached pears or fruit salads.
n Marinade with yogurt or as a dry rub.
n If using whole pods, remove before serving.
n Popular infused in chai tea.

CAYENNE PEPPER
n Add to salsa, avocado dip,
tacos or enchilada sauces for
extra zesty flavour.
n Spice up a barbecue sauce or
meat marinade.
n Add to tartare sauce, vegetable dips or dressings.
n Sprinkle lightly in chicken casseroles or stews.

Cajun Tuna
Salad
Method

1/3 cup extra

virgin olive oil
500g kumera,
diced 2.5cm
500g buttern
ut pum in,
1/3 cup extra
dic
ed 2.5cm virginpk
olive oil
50
0g
kumera, diced
1/3 cup
pine nuts
2.5cm
500g buttern
15
ut pumpkin,
0 packet med
diced 2.5
cm ium leaves
En
glish spina
ch
1/3 cup pine
50
nuts
0g tuna steak
s
15
packet medium
1 tb0lsp
s
Ma
sterFoods leaves
En
gli
sh
sp
inach
Cajun Season
ing
500g tuna ste
1/
3 cup preparaks
ed Italian
Vin
aig
1 tb
restte
lsp
MasterFoods
Cajun Season
Ma
ing
sterFoods Sa
lt & Pepper
to1/ta3ste
cup prepared
Italian
Vinaigrette
MasterFoods
Salt & Pepper
to taste

1. Heat half the oil in a large non-stick frying pan. Add kumera and cook, stirring
for 8 minutes or until tender; remove.
2. Repeat the process with pumpkin.
3. Remove and place on paper towel, season with salt and pepper to taste.
4. Using the heat from the pan, brown pinenuts until golden.
5. Season tuna steaks with Cajun Seasoning.
6. Heat pan over a high heat, sear tuna on both sides for 1-2 minutes; remove
and allow to stand.
7. Toss prepared kumera and pumpkin with green leaves, and then with
pinenuts.
8. Flake prepared tuna or slice.
9. Dress salad with Italian Vinaigrette and season with salt and pepper to taste.

CELERY SALT

n Add to potato or creamy soups.

n Sprinkle over ripe tomatoes.
n Sprinkle lightly on grilled,
roasted or barbecued chicken.
n Great for seasoning all vegetables,
especially onions and cabbage.
n Use to season seafood or vegetable juices.

CHICKEN SALT

Excellent
source of
Vitamins A and C.

n Add to worcestershire sauce and

butter and coat chicken, dipped
firmly into bread crumbs and
bake or pan fry.
n Blend into stuffing mixture.
n Sprinkle over baked vegetables.
n Add to risottos or frittata, great in a savoury butter.

CHICKEN SEASONING
n Add to a zesty marinade.
n Mix with lemon juice and pour
over fish fillets.
n Rub into chicken skin before baking.
n Add to stuffing or seasoned flour for
coating chicken before deep frying.

CHILLI
n Chilli can liven up stir-frys, slow
cooked dishes, dips or condiments.
n Adds intense flavour to stir-fried
prawns or barbecued seafood.

CHINESE FIVE SPICE

n Chinese Five Spice is in many asian
recipes, its sweet tangy profile
goes well with pork and duck.
n Add to vegetable stir-frys.
n Ideal as a dry marinade for chicken,
duck, pork or seafood.

CHIVES CHOPPED
n Use in cold soups, stir-frys,
cheese and cream sauces, dips,
potatoes or stocks.
n Serve chives with butter or sour cream as a
dressing for baked potatoes.
n Mix into savoury white sauces, mayonnaise,
sour cream or savoury butters.

CINNAMON
n Combine with chocolate and apples,
bananas or pears.
n Use it in an apple pie or
with baked apples, with
bananas fried in butter and flavoured with
rum, or in red wine used for poaching pears.

CLOVES
n Add to baked goods, desserts,
syrups or preserves.
n Use as a secret ingredient in
BBQ sauce and cocktail sauces or
to flavour tomato sauce or worcestershire sauce.
n Blend with maple syrup and drizzle over sweet potatoes or squash.

CORIANDER LEAF
n Add to warm chicken salads.
n Great with avocados, coconut
milk, cucumber, fish and
seafood, lemons and limes
pulses, sweet corn or rice.
n Use in marinade rubs wet or dry.
n Add to curries at end of cooking (or it will go bitter).

Ingredients

CUMIN SEEDS
n Add to breads, chutneys, relishes
and savoury spice mixes, meat
or vegetable stews.
n Add to tangy lime or lemon based
marinades, and add to chicken, turkey, lamb or pork.
n Essential flavour for curries, kebabs, or tandoori chicken.

DILL LEAF TIPS

n Dill is an excellent partner for
fish and seafood.
n Use Dill in salad dressings or
potato salad.
n Add to mayonnaise for coleslaw,
potato or rice salads.
n Sprinkle on scrambled eggs.

FENNEL SEEDS
n Add to sliced peppers, onion and
sausage for a quick pasta sauce.
n Great when baked with bream,
as it imparts a delicate flavour.
n Fennel is wonderful added to
fta cheese and olives.

Lamb
Shanks
with carrots
Method

1/3 cup extra

virgin olive oil
500g kumera,
diced 2.5cm
500g buttern
ut pumpkin,
diced 2.5cm
1/3 cup pine
nuts
150 packet m
edium leaves
English spina
ch
500g
cu
tupna(6ste
0m
akL)s olive oil
1 tb
1lsp
onsion
Ma, ste
cutrFo
inod
to s8 wedges
Cajun Season
2 mediuming
carrots, peele
d
1/3
ancu
d pcupr
t ep
into
quIta
ared
arte
liarsn
Vinaigrette
2 medium pa
rsnips, peele
d
Maan
stedrFo
cuod
t in
s to
qu&arPe
Salt
tepp
rs er
to taste
4 lamb shan
ks
1 tbsp Maste
rFoods Tuscan
Seasoning
2 cups (500m
L) beef stock
cup (125m
L) red wine
4 MasterFood
s Bay Leaves

Ingredients

1 Preheat the oven to 170c.

2. Heat half the oil in a large frying pan to medium-high. Add onions, carrots
and parsnips and brown quickly. Remove the vegetables and set aside.
3. Coat the lamb shanks in Tuscan Seasoning. Heat the remaining oil and
brown the lamb shanks.
4. Transfer the lamb shanks to a large heavy-based baking dish. Pour in the
beef stock, wine and bay leaves. Cover with foil and bake in the oven for
2 hours, adding more stock or water as needed. Add the vegetables in the
last 25-30 minutes. Bake until the lamb and vegetables are tender.
5. Serve the shanks with pan juices, vegetables and potato mash.

GARAM MASALA
n Great with seafood.
n Excellent in butter chicken.
n Sprinkle over a simmering curry,
for a rich flavour.
n Mix with a small amount of chilli
powder and salt, then sprinkle over fish
whilst barbecuing, frying or grilling.

GARLIC
n Rub over tomato with oil.
n Combine with egg yolks and oil
to make aioli, or with nuts
and basil for pesto.
n Garlic is great to use in stir-fry dishes
or curry pastes.

GARLIC & HERB SALT

n Add to stuffing for chicken.
n Excellent in herb butter, all
bread mixes or savoury muffins.
n Sprinkle onto grilled fish, lentils,
bean soups or salads.
n Sprinkle over tomatoes, mashed
potato or most vegetables.

GARLIC & HERB SEASONING

n Combine with butter and then
spread on a French bread stick.
n Sprinkle over your chicken
before roasting.
n Add your breadcrumb mix when
crumbing fish or chicken.
n Sprinkle on your favourite vegetables
just before serving.

GARLIC PEPPER
n Fabulous on hot oven fried potatoes.
n Great on steak served with
balsamic caramelised onions.
n Sprinkle liberally on pizza, soups,
salads or potatoes.
n Season beef mince to make hamburgers.
n Brush over sirloin steaks, grill and thinly slice.

GARLIC SALT
n Sprinkle over hot popcorn.
n Fabulous sprinkled over zucchini.
n Add to mashed potatoes,
casseroles or stews.
n Sprinkle Garlic Salt onto cooked beans
with a drizzle of olive oil.
n Sprinkle over tomatoes before
baking.

GARLIC STEAK
n Serve sprinkled over hot chips.
n Sprinkle on roast vegetables.
n Use as a dry rub or blend with
olive oil, soy sauce or use as a
wet marinade.
n Add to butter and spread onto hot bread.
n Add to vinaigrettes or mayonnaise for added flavour.

GINGER
n Add Ginger into tempura
dipping sauces for fried food.
n Use Ginger and lime juice in
salad dressings.
n Add to tagines, cous cous or slow
cooked dishes.
n Sprinkle into stews, casseroles and
barbecue marinades or teriyaki sauce.

GREEK
n Sprinkle onto steaks, roasts,
meat loaf, chicken, fish, turkey,
hamburgers or seafood.
n Sprinkled over Haloumi cheese
grilled or pan fried, drizzled with
lime and lemon juice.

ITALIAN HERBS
n Adds extra flavour when sprinkled
on poultry, seafood, meat, fish or
vegetables grill, roast, saut.
n Add to classic Italian dishes like
lasagne, vegetarian parmesan
and alfredo sauce, tomato salad or tomato relish.
n Combine with balsamic olive oil to make marinades
or dressings.

LAMB HERBS
n Good with roast or grilled beef,
cabbage, strong cheeses,
chicken curries, seafood,
sausages or cold meats.
n Garnish omelettes or frittatas.
n Add to gravies and sauces to accompany lamb dishes.

Lemon
Pepper
Salmon

LEMON PEPPER

Method

n Add to dressings for chicken

salad or to chicken soup.
n Stir thru softened butter and
serve over grilled meats.
n Season sauce for creamed vegetables.
n Add to parmesan and crumb chicken, bake
and serve over Caesar salad.
n Add to apricots and puree for a sauce over chicken.

1. Lightly brush the salmon with a little oil.

Ingredients

2 x 125g salm
skin removed on fillet,
1 tbsp vegeta
ble oil
2 tbsps Maste
Seafood Lem rFoods
on Pepper
1 lime, halved
150g mixed
gr
as beans, as eens, such
paragus,
snow peas

2. Sprinkle one side of the salmon with Lemon Pepper.

3. Place salmon and limes onto hot grill and cook salmon for 2-3 minutes
on each side or until cooked to your liking. While salmon is cooking,
chargrill vegetables for 2-3 minutes, turning occasionally, until tender.
4. Serve salmon with a squeeze of the grilled limes and the mixed greens.

LEMON & HERB GARLIC SEASONING

n Ideal for your barbequed chicken,
fish or vegetables.
n Add a little flavour to your
breadcrumb mix when crumbing
fish or chicken.
n Add a little to your seafood pasta meal.

MARJORAM
n Great in salads, egg dishes, mushroom
sauces, fish or poultry.
n Add to sorbet.
n Use in hollandaise or cheese sauces.
n Compliments lamb dishes, as well as beef or veal.

MEAT TENDERISER
n Great when used on red meat,
4 hours before cooking.
n For best results sprinkle 2 teaspoons per
500g of meat, 4 hours before cooking.
n The enzymes in meat tenderiser
are naturally found in paw paw
and pineapple.

MEXICAN CHILLI POWDER

n Use to season mince for tacos and
flavour Mexican food.
n Sprinkle over barbecued prawns
and fish kebabs.
n Give barbecued meat a lift by
rubbing Mexican Chilli Powder
and a little salt onto the surface before cooking.

MIDDLE EASTERN HARISSA

n Add to your favourite meat before
cooking on the bbq.
n Combine with cous cous, dates,
coriander and almonds for a
Moroccan salad.
n Perfect for your Moroccan stew or casserole.

MIXED HERBS
n Add to pasta sauces or mince sauce.
n Sprinkle in bolognese dishes.
n Use for flavouring meatloaf,
casseroles or stuffings.
n Use to garnish mushrooms or vegetable casseroles.

MIXED SPICE
n Is a mixture of Cinnamon,
Allspice and Nutmeg.
n Add to your crumble when
making your apple crumble.
n Perfect in Christmas puddings.
n Combine with berries and yoghurt and muesli.

MOROCCAN
n Moroccan seasoning is great for
lamb, cous cous or chicken dishes.
n Great sprinkled over lamb and
baked slowly.
n Sprinkle over potato wedges.
n Add to pumpkin or sweet potato soup.
n Use it to re-create the exotic taste of
Morocco in lamb, chicken tagines and casseroles.

NUTMEG
n Nutmeg can be used in honey
cakes, rich fruit cakes, fruit
desserts or fruit punch.
n Add Nutmeg to mixed vegetable
dishes, spinach, veal or sauces for pasta.
n Ground spice into stewed apples or in milk drinks.
n Sprinkle over tuna mornay.

ONION
n Essential in oriental cooking,
often with Garlic and Ginger.
n Use with meats, fish, seafood
or poultry.
n Add to soups, stews or braises.
n Mix into mayonnaise, flavoured oils
and vinegars for dressings.
n Mix into chicken marinades or rissoles.

OREGANO
n Works well with grills and in
stuffings, hearty soups, marinades,
vegetable stews or hamburger patties.
n Great sauted with vegetables in
olive oil or garlic.
n Make a savoury sauce with melted
butter, lemon juice and Oregano,
drizzle over fish or poultry.

PAPRIKA
n Add Paprika to onions, fry slowly
in olive oil, then add to rice and
potato dishes, fish or omelettes.
n Great to add to sausages and
meatloaf for flavour and colour.
n Sprinkle over casseroles or vegetables.

PAPRIKA SMOKED
n Ideal for seasoning chicken.
n Great on whole pieces of meat or
added to dry rubs or seasonings.
n Added to soups, sauces, stocks,
curries or casseroles.
n Also fabulous added to paella or risotto.

PARSLEY FLAKES
n Great in herb butter to accompany
warm bread.
n Add parsley to pesto.
n Toss into omelettes, scrambled eggs,
quiches or sandwiches.
n Garnish chicken casseroles or grills.

PEPPER STEAK
n Sprinkle onto meat before
cooking; pan fry, grill or barbecue.
n Also excellent on roasts,
including roast chicken.
n A small quantity sprinkled over seafood gives a peppery bite.

Ingredients

Piri Piri
Grilled
Prawns
Method

PIRI PIRI SEASONING

n Great blend of chilli, lemon and garlic.
n Brush onto skinless chicken breasts
with oil and grill or barbecue,
turning occasionally until cooked,
toss through rocket, sliced oranges,
red onions, sliced red capsicum and coriander.
n Use with fresh Thai herbs in a butter and white wine sauce.

1 kg green kin
de-veined, ta g prawns peeled and
il intact
2-3 tbsps Ma
sterFoods Piri
Piri Seasonin
3 tbsps extra
g
virgin olive oil
/ cup fresh
ly squeezed
lime juice
cup white
wine
2 tbsps brow
n sugar
1 shallot, fin
ely sliced
3 cloves garli
c, finely chop
ped
1 stalk lemon
grass, halved
1 kaffir lime
leaf
125g unsalte
d butter, dice
d, room tem
tsp chilli sa
p.
uce OR 1 finely
minced chilli
1 tbsp basil
leaves, fresh
ly chopped
1 tbsp Thai m
int leaves, ch
opped

1. Combine prawns and piri piri

seasoning, toss until well combined, and well coated.
2. Heat a large pan over a high heat, saut prawns and oil, until golden,
tender and pink.
3. Remove prawns from pan and allow to stand.
4. In a medium saucepan, combine lime juice, wine, sugar, shallots, garlic,
lemongrass and kaffir leaves.
5. Bring to a rapid boil and reduce to of liquid.
6. Remove from heat and slowly incorporate the butter, strain and add
remaining ingredients.
7. Season with salt and pepper to taste.

PIZZA TOPPER
n Add to oil, use as a bread dipper,
or brush over pizza base,
before topping with sauce and
fresh toppings.
n Blend with oil and vinegar as a
marinade or dressing.
n Add extra flavour to meatballs to make Italian meatballs or hamburgers.
n Tasty topping for omelettes, frittata and quiches.

PORTUGUESE
n Stir into soups.
n Add to sausage mince, shape
into patties or sausages.
n Mix with flour and season
chicken, salmon or tuna.
n Add to chicken soup, season with lemon juice.

ROAST CHICKEN SEASONING

n Lift the flavour of your favourite
chicken casserole with a sprinkle
of this seasoning.
n Add to your favourite rissoles or
even onto your chicken for a great
chicken burger.
n Sprinkle on chicken before barbequing.

ROAST LAMB SEASONING

n Stir into gravy.
n Add to mashed potatoes
with sour cream, serve with
lamb cutlets.
n Ideal for stuffings or meat casseroles.
n Mix with lamb and canned tomatoes for shepherds pie.
n Add to bearnaise or mayonnaise for added flavour.

ROAST VEGETABLE SEASONING

n Add to quiche, frittatas or omelettes.
n Add to roast vegetables, make
into wraps or mix with grated
vegetables for vegetable fritters.
n Rub onto rib-eye roast, before baking.
n Sprinkle over eggplant, zucchini, roasted
capsicum and bake. Drizzle with balsamic, olive oil and pepper.
n Sprinkle over chicken, bake with olives and white wine.

ROSEMARY LEAVES
n Whole sprigs are good in
marinades, especially for lamb.
n Adopts a smokey flavour when
barbecued or roasted.
n Sprinkle over vegetable frittatas.
n Add butter with rosemary, dress
steamed red potatoes, peas, zucchini or summer squash.

SAFFRON
n Add to Mediterranean fish soups or
stews, provencal or bouillabaisse.
n Enhances paella or risotto.
n Adds class to a simple stew of mussels
and potatoes or a fish baked in white wine.
n Perfect for golden potatoes or pumpkin soup.

SAGE LEAVES
n Use in stuffing for pork, goose or duck.
n Great to flavour focaccia, polenta or
semolina gnocchi.
n Rub Sage, Pepper and Garlic into
tenderloin chops.
n Add to flavour soft cheese dips.

SEA SALT
n Use in gravalax and other curing
of seafood.
n Decorative base for serving fresh
shellfish oysters.
n Make a nest around potatoes or under
small pumpkins and bake until tender.

SESAME SEEDS
n Sprinkle over apples or bananas
and deep fry.
n Blend with coarse Sea Salt, sprinkle
over vegetables, salads or rice.
n Serve over creamed spinach,
buttered noodles, eggplant dishes, mixed vegetable
stir-frys, cookie doughs, pie pastry or yeast breads.
n A tasty coating for honey chicken or stir-frys.

SPAGHETTI BOLOGNESE
n Add to meat sauce and use for
pasta bake, tuna neapolitan,
mousala or lasagna.
n Great added into savoury mince.
n Blend with sour cream, and
serve with roasted potatoes.
n Use in minestrone soup.

STAR ANISE
n Use in simmered dishes, stocks,
beef or chicken soup.
n Flavours fish and seafood and
some fruit dishes.
n Use in Chinese and Vietnamese
cooking.

STEAK SEASONING
n Shake on or rub into steaks,
pork chops, hamburgers or
vegetables before grilling or searing.
n Crumb over pork chops and grill.
n Add to pan juices for sauce or gravy.
n Sprinkled on vegetables or use to enhance marinades, soups,
sauces, dressings, croutons mashed, baked or fried potatoes.

TARRAGON
n Add to marinades for meat or game.
n Use to flavour fta cheese or goats cheese.
n Add to cream sauces or poaching liquid
for chicken salad.
n Mix through tartare sauce or marinades.

THAI
n Sprinkle over stir-frys.
n Add to minced seafood when
making fish cakes.
n Make a Thai Green Curry with
chicken and vegetables and coconut milk,
serve with steamed rice.

THYME
n Used to flavour pats and
terrines, thick vegetable soups,
tomato and wine based sauces
and in marinades for pork or game.
n Thyme compliments poultry in stuffings.
n Combine Garlic and Thyme, spread over lamb before cooking.
n Sprinkle over chicken before grilling or pan frying.

TURMERIC
n Add to tagines, stews or soups.
n Sprinkle or cook with eggplant,
beans, eggs, fish lentils, meat,
poultry, fish, vegetables or spinach.
n Add to melted butter, drizzle over cooked
vegetables, pasta or potatoes.
n Mix through cream and sour cream dressings for pasta salad.

Ingredients

TUSCAN
n Sprinkle over lamb salad.
n Mix with orange juice and
marinade chicken breasts.
n Sprinkle over lamb cutlets or chicken and grill.
n Sprinkle over baked tomatoes, crispy bread or boccocini cheese,
drizzle with balsamic and olive oil.
n Combine with onions, lemon, chopped capsicum, chopped tomatoes
and pour over pork and bake.

VANILLA BEANS
n Use whole or split pods to flavour
creams, custards or ice cream.
n Cut pods can be laid over
fruit and baked in the oven.
n Add to a mug of hot chocolate.

2 tbsps butte

Spinach &
Feta Pie
Method

r
1 leek, trimm
ed, washed
and sliced
1 large bunc
h spinach, wa
shed
150g fta ch
eese, crumbl
ed
250g low-fa
t cottage chee
se
1/3 cup shre
dded parmes
an cheese
4 eggs, light
ly beaten
1 tbsp MAST
ERFOODS Italia
n Herbs
tsp MASTER
freshly groundFOODS Nutmeg, Ground
pepper
6 sheets filo
pastry
1 tbsp melted
butter
MasterFoods
Sesame Seed
s

1. Preheat the oven to 180c. Lightly grease a 20cm square ovenproof pie dish.
2. Heat the butter in a small saucepan. Add the leeks and cook until soft.
3. Remove the hard white stem from the spinach and shred the leaves.

VANILLIN SUGAR
n Use to sweeten coffee or tea.
n Use to flavour custard or fruit tarts.
n Add to sauce, fruit or berry puree.
n Sprinkle over nuts, bake until caramelised,
decorate cakes.
n Add to milkshakes, sorbets or ice creams.

Cook the leaves in a large saucepan of boiling water for 2 minutes or until
bright green and wilted. Drain and rinse under cold water. Squeeze out excess
water from the spinach.
4. Mix together the leeks, spinach, fta cheese, cottage cheese, parmesan
cheese, eggs, Italian herbs, Nutmeg and Pepper in a large bowl.
5. Spoon the mixture into the prepared pie dish.
6. Place 2 sheets of filo pastry on a clean surface. Brush with the melted butter
and repeat with the remaining pastry. Place the pastry on top of the pie.
Trim the pastry to the edge of the dish and tuck in the overhanging pastry.
Brush with the remaining butter, sprinkle with Sesame Seeds and bake for
45 minutes or until golden and cooked.