First I must apologise for the unexpected hiatus with the blog last week.
It all started the previous weekend, when the things I had made with all of you in mind didn’t turn out quite as I had hoped and I really wasn’t happy to share them in the state they were in.
My sister and I also had a couple of days off work and we had planned lots of fun activities to do. Unfortunately she came down with a stinky cold. That she then, very kindly, passed on to me.
I’m still a little groggy, but things are returning to normal and I managed to make it into the kitchen to make something that wasn’t thrown together purely for sustenance’s sake.
I’m using this spice mix in a recipe later in the week, but I wanted to share it with you separately, as it will most likely make an appearance in several other recipes.
Speculaas Kruiden is a Dutch blend of spices most typically used to flavour those delicious little Speculaas biscuits (or Biscoff biscuits as some of you may know them as), however it can also be used in cakes and apple pie.
It’s heady and fragrant and combines almost all of my favourite spices.
Most Dutch households have their own recipes for this spice mix (although you can also buy it pre-mixed in Dutch supermarkets) and many contain star anise. I have to confess that I leave it out of my mix, because I’m not a fan of aniseed (unless there are carrots involved). Feel free to add a pinch in if you wish.
Keep the mix in a little air-tight container / jar, along with all your other herbs and spices, and add it to whatever you like.
Speculaas Kruiden (Dutch Spice Mix)
Ingredients:
- 4 tsp ground cinnamon
- 1/2 tsp ground mace
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg (you can use ground nutmeg if you prefer)
- Pinch of ground white pepper
- Pinch of ground green cardamom
Method:
- Mix all the ingredients together in a small bowl.
- Transfer into an air-tight container.
The Pink Rose Bakery 