Say with home made presents this year. Giving what you have made yourself is a really nice way of showing that you care.

Nepalese Vegetable Masala

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1 tablespoon black mustard seeds

1 teaspoon fennel seeds

1 tablespoon dried garlic

1 tablespoon dried ginger

5 dried red chilies

1 teaspoon Szechwan pepper

1 tablespoon turmeric

Roast the whole seeds in a dry pan for 1 minute, grind and mix with the other spices

 

Garam Masala

4 tbsps coriander seeds

2 tbsp cumin seeds

1 tbsp black peppercorns

1 tsp ground ginger

1 tsp ground cardamom seeds

1/2 tsp ground cloves

1 small cinnamon quill

2 bay leaves

Roast the whole seeds in a dry pan for 1 minute, grind and mix with the other spices

 

Louisiana Hot Sauce 

10 fresh red chillies

4 medium cloves garlic, sliced in half and peeled

1 tsp finely chopped fresh basil

1 tsp finely chopped fresh oregano

1/4 tsp ground celery seed

Salt and black pepper

250ml white wine vinegar

Preheat the grill to high

Put the chilies on a tray and under the grill, flipping as needed, until the skins blister and blacken on all sides, 2 to 3 minutes per side

Transfer the chiles to a large bowl, cover with plastic wrap, and let cool for 10 minutes

Stem and peel the chilies

Put the chillies, garlic, basil, oregano, celery seeds, a big pinch of salt, and 1/2 tsp. pepper in a food processor. With the machine running, slowly add the vinegar and process until smooth

You can strain the sauce through a fine sieve and season to taste with more salt

Transfer to bottles and keep in the fridge

 

Dark Chocolate and hazelnut spread

100g toasted hazelnuts

400g dark chocolate (70% cocoa solids)

1 tablespoon of vanilla extract

100ml vegetable oil

Melt the chocolate in a bowl over barely simmering water

Pop the hazelnuts into a bowl of a blender and blitz until fine

Pour the chocolate in, followed by he oil and vanilla

You can add sifted icing sugar to taste

 

Beer grainy mustard

100g black mustard seeds

100g yellow mustard seeds

300ml of a good, tasty ale

1 tsp salt

100ml cider vinegar

4 tablespoons of honey

1 tsp cumin

1 tsp ground nutmeg

Pop the seeds in a bowl with the vinegar and ale and leave in the fridge overnight

Stir in the remaining ingredients

Blend 3/4 of the mixture in a food processor until smooth and combine with the remaining seeds

 

Rasel Hanout

3 tbsp cumin seeds

2 tbsp coriander seeds

1 teaspoon of green cardamom pods

1 cinnamon quill

2 tablespoons of black peppercorns

1 tsp turmeric

2 tsp ground ginger

pinch of saffron

1/4 tsp ground cloves

1/ tsp cayenne papper

Roast the whole seeds in a dry pan for 1 minute, grind and mix with the other spices

 

Ghee

Melt unsalted butter in a pan until the milk solids (white) and the fat (pure yellow) have separated, bring to boil and cook for 8 minutes. Pour through a sieve lined with muslin into a jar, leave to cool and refrigerate


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