I’ve become a bit of a person who tries to try out everything. A few years ago you could have invited me to an exotic restaurant (Thai, Indian, Turkish, you name it) and I would have said let’s go eat Italian. I believe it’s a normal thing that in the course of getting older you want to try as much as possible. Another example is music; in the past I have avoided Dubstep parties although the majority of my friends wanted to go (it smelled suspiciously sweet in those rooms), and now I’ve come to like its brother, Drum ‘n’ Bass. But only at parties!
Oh and I’ve tried the insects special at a Mongolian restaurant a few weeks ago. You should have seen the look on my boyfriend’s face! So yes, I’m very curious about things, and I am the most curious person when it comes to crafting! Concrete crafting? Yes! Screen-printing? Yes! There are actually a bunch of things I want to try in the future, so stay tuned for that.
To this little project: As I may have written a few weeks ago, I like to cook and as a cook you need a lot of things to spice up your meals and you can also do a lot of things to make those spices more interesting. There are a million ways to get creative in that matter, making flavoured olive oil, or flavoured vinegar or mix pepper and salt with interesting other ingredients. There are actually fancy salts and peppers filling the walls of the supermarket, but those are too expensive for my taste. So I made some flavoured salt myself, a great gift for people who like to cook by the way! I made three mixtures; tomato and chili, lemon and thyme, girolle and laurel.
- 15g dried girolles
- 10g dried tomatoes
- 3 dried chilli peppers
- 4 leaves of laurel
- 1 lemon
- A few twigs of thyme
- 150g of sea salt
- A mortar or multi-chopper
- Small jelly jars
Now for the fun part: One after another, hackle the girolles, tomatoes, peppers and laurel in a mortar (more muscle work) or even better, in a multi-chopper. That thing is a machine from hell, but it’ll do the work nicely and fast. Remember to clean the container after every ingredient.
Take a small bowl and mix together the girolles and the laurel with a small spoon, then add the salt and fill everything in the first jar. Repeat this process with the tomatoes and chili peppers, and with the lemon zest and thyme.
The same evening I crafted this I tried the tomato/chilli salt on red meat, and it tasted amazing! Although I immediately had to grab the water and a piece of bread (hot!) I think this salt is perfect for red meat. The lemon/thyme combination would be for fish and the girolle/laurel mixture is perfect for pasta. Hope you are inspired!