Cooking with Herbs & Spices is not difficult.

You should not be afraid to experiment.

You dont have to follow recipes to the letter.

You are the one who is cooking the dish - your palate is not necessary same as your guest.

Dont put too much as recommended by your recipe.

Use caution when adding more Herbs & Spices and dont be generous with Salt & Pepper which can sometime ruine your dish.

Today I want to tell you what Herbs & Spices I use in making Soup

Basil, Bay leaves ( I use Ground Bay Leaves), Chervil, Chilli Ground, Chives, Cumin Ground, Dill, Fennel, Garlic powder, Marjoram, Parsley, Pepper, Rosemary, Sage, Savory, Thyme.

Have I missed anything else?

Cant think at present but in my opinion this listing is respectable.

While I am at Soup using Herbs & Spices Let me say What I use when I use Tomatoes

Basil, Bayleaves Ground, celery seeds, Ground Cinnamon, Chilli Powder, Various Curry Seasonings, Dill, Fennel, Garlic, ground Ginger, Lemongrass, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon, Thyme.

I think is enough for today.

Next time will start serious cooking.

If you are around Eastbourne Langney Shopping Centre on Tue or Sat come and say Hi to me @ Eastbourne Langney Market.

Bye Now

Sam Sweiry 

Eastbourne Sovereign Harbour Village UK

Hi Again from Eastbourne Sovereign Harbour Village UK the Home of SH Cookery Club

Came back early and have few minutes to tell you more about the use of Herbs & Spices in varieties of dishes.

Lets concentrate for a moment with Salad Dressing to make it more exciting.

Salad dressing is simply Lemon Juice & Oil infused  with varieties of herbs

Sometime the Lemon Juice is substituted with various Vinegar such as Malt, balsamic, Cyder etc... 

Herbs used are

Basil, Celery seeds, Chives, Dill, Fennel Leaves, Garlic, Horseradish grated, Marjoram, Mustard Numerous varieties such Pure Yellow Mustard Powder Mustard Seeds French or English etc. Oregano,Parprika Smoked Mild or Hot, Parsley, Pepper,  Rosemary, Saffron Powder, Tarragon, Thyme

As we go along I will give you exciting recipe to make your mouth water.

Keep following and impress your friends

Till the next time Thank you for following me

Sam Sweiry

sweirysam@aol.com

Good Morning World from Eastbourne Sovereign harbour Village UK My time @ writting this posting is 8.30am


Today I want to tell you about cooking Potatoes with Herbs & Spices.


You must know how to peel potatoes Dont you?


Ok you had Potatoes boiled baked mashed roasted and what else?


Top Chefs can make different meals out of Potatoes - Yes just Potatoes


Lets see what they use in there cupboard.


Basil, Caraway, Celery seeds, Chervil, Chives, Coriander, Dill,  Marjoram, Oregano, Paprika, Parsley, Poppy seeds, Rosemary, Tarragon, Thyme and what I sell in Eastbourne Langney Traditional Market is a Special Seasonings to make Bombay Potatoes Masala.


At a later posting I will let you know how to make special potatoes, sometime, Supermarkets sell them @ there hot food counter.


Mine is Better - Believe me.


Have a good Day and be careful when opening Hot Oven - Dont burn yourself!!

Good Evening from Eastbourne Sovereign Harbour Village UK where my time on writing this blog is 8.30pm


What Herbs & Spices would you use for Lamb


Your storage cupboard should not be clutter with little use Herbs & Spices.


Basicly you should use your common sense to stock only fast moving line and dont think that your vast collection of little jars will improve your cooking skill.


Certain spices dont keep for long as they tend to loose there potence with time.


Dry Herbs on the other hand give you better storage shelf time.


for the use of in Lamb Dishes the following are stocked


Basil, Bay Leaves Ground or whole, Cinnamon Bark & ground, Coriander all sorts, Cumin Ground, Curry of different varieties depend what you like to use often, Dill, Garlic Powder, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary, Savory, Tarragon & finaly Thyme.


If I have missed anything from this list is not intentional and you have my apologies.


I will try at later posting to show you how to use those Herbs & Spices to make delicious dishes.


In the meantime, I look forward to meeting you @ Eastbourne Langney Traditional Market Tue&Sat.


Cooking is a Social Event and should be enjoyed in the company of others.


I look forward to make friends with you and learn in the process to enjoy our cooking at home.


All the best and thank you for following me on this Blog.


Sam Sweiry

Good Morning World from Eastbourne Sovereign Harbour Village UK


Yesterday I was challanged to name few of the 140 varieties of Herbs & Spices I sell @ Eastbourne Langney Traditional Market Tue&Sat


I would like you to share it with me now so you can be prepared in my next stage - Cooking with Herbs & Spices


Lets start and I will be quick..


AgarAgar, Ajwain Seeds(lovage), All purpose seasonings, All Spice Ground, AllSpice Whole, Aniseed Green, Aniseed Ground, Annatto Seeds, Arrowroot, Asafoetida, BBQ Seasonings, Steak Seasonings, Basil, Bay Leaves Whole, Bay Leaves Ground, Beetroot Powder, Bombay Potato Seasonings, Bouquet Garni, Cajun Seasonings, Caraway Seeds,Cardamom Black, Cardamom Green, Gardamom Ground, Cardamom Seeds, Cayenne Pepper, Celeray Salt, Celery seeds, Chervil, Chicken Seasonings, Chilli Con Carne Seasonings, Chilli Powder, Chillies Crushed, Chillies Whole Birdeye Extra Hot, Chillies Whole Long, Chinese 5Spices, Chives, Cinnamon Bark, Cinnamon Ground, Cinnamon Quills (Sticks), Ground Cloves, Whole Cloves, Corriander Ground, Corriander Leaves, Corriander Seeds, Cumin Ground, Cumin Seeds, Cumin Seeds Black, Curry Leaves, Curry Powder Hot, Curry Powder Madras, Curry Powder Medium, Curry powder Mild, Curry Powder Vindaloo, Curry Powder Bolsts Mild, Curry Powder Bolsts Hot, Dill Seeds, Dill Weeds, Fennel Ground, Fennel Seeds, Fenugreek Ground, Fenugreek Leaves (Methi) Fenugreek Seeds, Garam Masala, Garlic Flakes, Garlic Minced, Garlic Pepper, Garlic Powder, Garlic Salt, Ginger Ground, Ginger Root, Herbs de Provence, Italian Seasonings, Jerk Seasonings, Juniper Berries, Kaffir Lime Leaves, Kelp Powder, Lemon Grass, Lemon Pepper, Lemon Salt, Liquorice Sticks, Liquorice Root, Mace Blades, Ground Mace, Mango Powder (Anchoor),Marjoram,Mint, Mixed Herbs, Mixed Spices, Mulled Wine Spices, Mustard Powder, Mustard Seeds Brown, Mustard Seeds Yellow, Nutmeg Ground, Nutmeg Whole, Onion Powder, Onion Seeds Black, Oregano, Panch Phoran (5Spices) Paprika Hot, Paprika Hungarian, Paprika Spanish, Parprika Smoked, Parsley,Pepper Black Coarse, Pepper Black Cracked, Pepper Black Ground, Pepper White Ground, Peppercorns Black, Peppercorns Green, Peppercorns Pink, Pappercorns Sichuan, Peppercorns White, Peppercorns Mix (4 or 5), Pickling Spices, Piri Piri Seasonings, Rogan Josh, Rosemary, Saffron ( Powder or Strands, Savory, Star Anise, Tamarind, Tandoori Mix ( Red or Normal ), Tarragon leaves, Thai 7 Spices, Thai Curry Powder Hot, Thyme, Turmeric, Vanilla Pods, Creole Seasonings, Pizza&Pasta Seasonings, Golden Linseeds, Flax Seeds, Poppy Seeds, Pumpkin Seeds, Seasami Seeds, Sunflower seeds, Tacco Seasonings, Fajita Seasoning... Anything else I missed... I appologies!


Time for you to come and visit me in Eastbourne Langney Traditional Market Tue&Sat While I get on with my work creating simple dishes for you to cook @ home and enjoy.


Until the next time Take care and dont cut your finger or burn it

Hi from Eastbourne Sovereign Harbour Village UK


My name is Sam Sweiry 


You will find me on Tuesday & Saturday @ Eastbourne Langney Traditional Outdoor Market selling 140 Varieties of Herbs & Spices + Dry Fruits.


I have just retired from Watford Market in Herts and find Eastbourne Langney Traditional Market stimulating as the trade is only from 8am to 2pm


No I dont go anywhere else and I dont sell online.


Today I would like to tell you about the various Herbs & Spices used by Chefs in cooking FISH dishes.


The following are used in the Fish Kitchen


Anise Star or Ground, Basil, Bay leaves or ground, Cayenne Pepper, Celery Seeds, Chives, Curry over 17 varieties in use the most common Garam Masala, Dill Seeds or Herb, Fennel Seeds or Ground, Garlic Chips or Powder or Granules, Ginger Ground or whole, Lemon Peel,Marjoram, Mustard Yellow Black or seeds, Oregano, Parsley, Rosemary, Thyme, Saffron Flower Strand or Powder, Sage, Savory, Tarragon.


You dont have to have all those Herbs & Spices.


Start with few simple receipe


Various methods to cook fish such as Steamed, Poached, Casseroled, Curried, Baked, Grilled, BBQ or cook with Pasta or rice, Sautees or stir-fries.


For choosing Smoked Fish they are 2Types Cold-Smoked & Hot-Smoked


Cold-Smoked are still raw after smoking They are thinly sliced and served raw such as Salmon or Trout others should be cooked before eating.


Hot-Smoked Fished are already cooked and need no cooking


As we are concerned with cooking fish dishes lets not forget you can already buy pickled fish such as herrings rollmops etc. or salted fish like anchovies or canned fish like tuna.


Lets stop here as I have a habit to get too excited and carried away.


I will talk in detail about fish some other time.


Be patient and enjoy cooking with me.


On Wed I am having a lesson in using YouTube This should be more exciting to demonstrate the use of Herbs & Spices.


Hope to meet & greet @ Eastbourne Langney Market Tue&Sat


Follow me on Twitter @mrspiceman


Would love to hear from you


sweirysam@aol.com


Thank you for your company and enjoy your cooking


Sam Sweiry

Good Morning World from Eastbourne Sovereign Harbour Village UK


This morning I am going to tell you more of the Secret Ingredients used by Top Chefs to make Dishes that much unique.


My today subject is Chicken and that include all the feathered friends


Herbs and spices used as principal  add on in cooking are


Allspice ( ground or whole), Basil, Bay leaves Whole or Ground, Cinnamon Ground or sticks, Varieties of Curry Blends most famous is Garam Masala also Curry Leaves, Dill, Fennel, Garlic Ground Flakes or part of a Garlic Combination Mix, Ginger ground, LemonGrass, Mustard several types, Paprika ( Spanish, Hungarian, Smoked, Hot, Mild) Rosemary, Saffron ( Strand or Pure Powder ) Be careful when buying Saffron Powder Many are made not from Saffron Flower but the storks therefore they are much cheaper but have different texture, Sage, Savory, Tarragon, Thyme.


Cooking simple recipes will follow after going through the basic use of Herbs & Spices.


That is all for now.


Enjoy your cooking @ home


Until next time Bye for now from Eastbourne Sovereign Harbour Village UK