It is always very exciting to cook with
exotic spices that are uncommon in our country. As a part of our year-end
celebrations, I decided to experiment with two flavourful seasonings, Cajun and
Italian Style Seasonings, both lovely Christmas gifts from a dear relative.
The Cajun Seasoning from Louisiana, a
delightful blend of paprika and garlic, adds a mild yet zesty heat that
instantly livens up any dish. The Italian Style Seasoning, with its fragrant
mix of dried herbs, brings a robust and aromatic touch.
Yesterday, I prepared Cajun Roasted
Vegetables, a colourful mix of baby corn, carrots, zucchini, cauliflower, bell
peppers, and more, all lightly roasted and tossed in Cajun seasoning. The
flavours burst through beautifully, giving the vegetables a smoky, spicy charm.
Today’s special was Cajun Potato Wedges,
crisp on the outside and soft within, perfectly coated with the same aromatic
spice.
Everyone relished both dishes; their
appreciation and satisfaction made me truly happy. These new flavours have
added a memorable twist to our festive table, making this season’s cooking even
more enjoyable and fulfilling.
(Photos: The seasonings that inspired it all,
Cajun Roasted Vegetables, and Cajun Potato Wedges.)
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