We are currently 3 months well into the new year, and we have a few copies of our 2018 Spice Calendar left—in case you’ve missed the whys and the hows, you can find all the deets in my previous blog post. On a final stretch, today, I wanted to give you a detailed account of what is included in the calendar:
January was all about making Spiced Pomegranate Liqueur with our very own Mulling Spice while also learning how to dry (the key ingredient) orange zest. Then in February, we made a Lavender Spice Mix & Lavender Vanilla Vinaigrette. Because salads could no longer be boring and we also dug some lavender trivia.
To kick off spring this month, we can DIY a Greek Seasoning Blend and make Greek Breakfast Muffins—a perfect way to match feta-cheese, marjoram, rosemary, and thyme.
In April we can concoct some Cardamom-Turmeric Spice Mix and never look at carrot soup the same way again!
May is a wholesome month; we’re making Whole-Grain Pasta & Salmon Salad using our very own Italian Seasoning—with a set of spices mentioned in the earliest known cookbook from the Roman era!
For June, the Simple Garlic Shrimp with Wine Sauce and herbs can be anything BUT “simple” because, let me tell you, this Herbes de Provence Seasoning is nothing like your average store-bought blend…
July is BBQ time, and we’re making BBQ Chicken with BBQ Spice Mix while we investigate the secrets of Paprika. Next in August, we get to DIY a Smoked Lemon Lavender Sea-Salt Blend to use on cod fillets.
September is all about curry; we’re making some Sweet Curry Spice Mix to welcome fall with a Sweet Potato Coconut Curry Vegetable Soup.
In October we can make a killer Pumpkin Spice Latte right at home, using a unique Pumpkin Pie Spice Mix. Mace is the key ingedient—and if you don’t know what mace is you seriously need to grab your Spice Calendar now!
November is Gingerbread time. We’re whisking our own Gingerbread Spice Mix (the European equivalent to Pumpkin Spice if you will), and before we delve into all that Christmas baking, we’ll zap a comforting Gingerbread Spice Chocolate Mug Cake in less than 2 minutes for hygge-perfect moments at home.
Last but not least, December is all about the warm coziness of cardamom; we’ll make Citrus Cardamom Anise Spice Mix and whip up a Citrus Cardamom Crème Brûlée. It sounds posh, but it’s as easy as ABC and, once you go citrus-anise crème, you’ll never go back!
For those of you who have already grabbed a copy, we would love it if you shared anything you recreate with us on social media. Use #2018spicecalendar and feel free to tag us on Instagram, Facebook, or Twitter. For the rest of you who fancy what you’re seeing, the 2018 Spice Calendar is on an amazing sale right now, if you place your order through Kouzounas Kitchen on Instagram.
And because you all know I enjoy a good Canva spree here’s a little something I put together for the people who have DIY-ed our spice mixes and herb blends: spice jar printable labels that coordinate with all our monthly spices. Find the links to the downloadable PDF files below (available in two sizes), then simply print on cardstock, punch a hole on top and use some twine to affix to your spice jar—or print on sticker paper and have fun! *See KBtP’s Terms of Use for Free Printables before you download
Spice Calendar Labels (A4 Size)
Spice Calendar Labels (Letter Size)
![A few weeks ago, we used syglino (cured pork meat cooked in an aromatic liquid flavored with orange and smoked with sage), sfela (a PDO brine cheese produced in Messinia and Laconia that resembles feta but is denser and saltier), juicy Laconian oranges, dried figs, and a mustard-orange-honey dressing to make a very special potato salad. Today we're exploring more Laconian products, discussing some typical culinary practices of the region, and making Maniot pulled pitas [πίτες «τραβηχτές»].
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Once a contrivance of hardship and scarcity of ingredients, these pitas were made of flour, water, and olive oil. Nowadays, they’re a quick delightful comfort food that can satisfy both a savory and a sweet craving. Feta or graviera cheese and/or syglino can be incorporated in the dough, they can be drizzled with honey or grape molasses, sprinkled with walnuts, or served in literally any combination one can think of. They can be enjoyed for breakfast or as a snack. 🫓🧀🥛
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