Smoked Seasoning Hot - 50g - Cape Treasures
Sweet paprika, dried and smoked where the paprika is grown, is pure delight for people who love smoky flavours. And then, as if perfection was not good enough, we asked the makers to add just a tiny zing of Birds Eye Chilli... so, now we have perfection with a new layer of flavour delight!
Hot Smoked Seasoning has an affinity with tomatoes, cheese and beef - a pinch of Hot Smoked Seasoning is wonderful in pasta sauces and on pizza - its great on salads, in 'bakes' (like Macaroni & Cheese or a potato bake)- and it makes baked cheese crusts super special.
"Think a rustic pan gratato - we like to amp it up a bit. We make the breadcrumbs extra coarse (±3-5mm); then we add a couple of gratings of parmesan, some fresh garlic, a little olive oil and a healthy pinch of Hot Smoked Seasoning and bake it in a moderately hot oven until it is golden toasty and crisp. Serve on salads, soups or as a topper for pasta bakes."
Hot Smoked Seasoning and Smoked Olive Oil make tomatoes extraordinary. Try it on tomatoes sundried, partly dried, fresh, warm and ripe - alone, or several types together...
"Rub the inside of a bowl with a cut clove of fresh garlic. Add at least 3 types of tomatoes: finely shredded dried, semi-dried halves and fresh, sweet, mini-Roma tomatoes (warm and ripe - not cold). Crumble a generous pinch of Hot Smoked Seasoning over the tomatoes, drizzle with Smoked Olive oil, add a handful of fresh basil, and tear in a generous portion of Buffalo Mozzarella. Top with lightly toasted pine nuts. Serve with fresh sourdough bread - pure tomato bliss."
Need more ideas and inspiration? Click or scan or go to Turqle’s Food Book.
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