Creole and cajun
recipes

Creole seasoning

• 2 TBSP ONION POWDER
• 2 TBSP GARLIC POWDER
• 2 TBSP OREGANO
• 1 TBSP THYME
• 1 TBSP WHITE PEPPER
• 1 TBSP BLACK PEPPER
• 1 TBSP CAYENNE PEPPER
• 2 TBSP PAPRIKA POWDER

• 250 GRAM SUGAR
• 50 GRAM PISTACHIOS, shelled and chopped
• 4 TBSP CORN STARCH
• 2 LEAVES GELATIN, soaked
• 1 ORANGE, juice an rind
• 1 TBSP LEMON JUICE
• ICING SUGAR

Mix all ingredients and store the mixture in an airtight jar.

Bring the sugar, 4 tablespoons water and orange juice and rind to the boil and stir until the sugar is dissolved. Add the lemon juice and some water to the corn starch and stir it into the sugar mixture. Cook a few minutes on high heat. Add the pistachios. Turn off the heat and dissolve the gelatin in the hot fluid. Pour this mixture into a greased rectangular tray and allow to cool down. Cut this in squares with a wet knife. Dust the squares with icing sugar on al sides.

This is a recipe from the Marmara region, the area around Istanbul, famous for its culinary performance.