Category Archives: Recipes

  • Home   /  
  • Archive by category "Recipes"
    • ( Page24 )

Seychellois Ladob

 

Seychellois Ladob

SpiceBreeze
For ladob as a side dish, sweet potatoes are cooked in spiced coconut milk. Optionally, go for a Ladob banana dessert with our online recipe.
Share Print
Cuisine Seychellois
Servings 3

Ingredients
  

  • 1 can coconut milk 14-15 oz

Ladob Side Dish

  • 1 lb sweet potatoes cut into 1-inch pieces

Ladob Dessert

  • 3 bananas cut each in 3-4 pieces
  • sugar to taste (brown or coconut recommended)

Ladob Spices

  • 1.5 tsp nutmeg
  • 0.5 tsp cinnamon

Instructions
 

Ladob Side Dish

  • In a POT, add potatoes, coconut milk, Ladob spices, and salt to taste.
  • Cover. Cook 10 minutes over medium heat, then about 25 minutes over low heat until the potatoes are cooked.
  • Serve as a side for Kari Koko or grilled fish (Pwason griye).

Ladob Dessert

  • In a POT, add bananas, coconut milk, Ladob spices, and salt & sugar to taste.
  • Cover. Cook 10 minutes over medium heat.
  • Change the heat to low heat and continue to cook until the bananas are soft.
  • Enjoy!
6
Jun, 2020
Poke Bowl

Hawaiian Poke Bowl Bar

How to cook 34 authentic global recipes without tedious planning.
Poke Bowl

Hawaiian Poke Bowl Bar

SpiceBreeze
The Hawaiian word poke (Poh-keh) means 'to slice'. Poke started off as a quick snack of fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants developed a wide variety of poke bowls. Japanese style bowls became the most popular across the world, in addition to many non-fish versions. Which is your favorite at the Poke Bowl Bar?
Share Pin Print
Cuisine American
Servings 3

Ingredients
  

Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup/ serving

  • cooked rice or shredded lettuce leaves

Select Your Veggies & Fruits - 1 cup/ serving

  • Avocado, edamame, cucumber, red cabbage, pineapple, mango, berries, kale, carrots, corn kernels, sugar or snap peas

Select Your Toppings

  • Cucumbers, radish, green or crispy onions, coconut flakes, cashews, seaweed salad, crab meat, jalapeños, pickled ginger

Poke Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Culinary Spice Kit (choose one)

  • Furikake Toasted sesame seeds (white & black), roasted seaweed
  • Gomashio Toasted sesame seeds (white & black), sel gris sea salt

Instructions
 

Prepare

  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

1. Marinate

  • In a CONTAINER, mix poke sauce ingredients with 1-2 tsp Poke or Gomashio spices to taste.
  • Add the protein to the poke sauce.
  • Mix well, cover, and let marinate in the fridge for 1-2 hours.

2. Fry

  • If using chicken or beef, fry it in a PAN.

3. Serve

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with toppings.
  • Optionally, sprinkle with a chili sauce.
  • Dig in and enjoy!
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
1
Jun, 2020
Seychellois Pwason Griye

Seychellois Pwason Griye

How to cook 34 authentic global recipes without tedious planning.
Seychellois Pwason Griye

Seychellois Pwason Griye

SpiceBreeze
Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.
Share Pin Print
Cuisine Seychellois
Servings 3

Ingredients
  

Protein

  • 1 whole red snapper [1] cleaned and scaled, 2 lbs

Fish Seasoning Paste

  • 2 cloves garlic grated
  • 2 tbsp chopped cilantro or parsley
  • 1-4 red chili (optional) finely chopped

Tamarind Chutney

  • 1 small onion finely chopped
  • 2 tsp sugar
  • 1 cup finely chopped tomatoes

Packaged Food/Staples

  • olive oil
  • salt & pepper

Serve

  • 1-2 lime or lemon for juice
  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • 1 pouch Tamarind Chutney spices tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • 1 pouch Pwason Griye spice blend ginger, cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Instructions
 

Tamarind Chutney

  • In a small POT, heat 2 tbsp oil.
  • Add onions and sugar.
  • Cook over medium heat for 5 minutes. Stir frequently.
  • Add tomatoes, salt to taste, and Tamarind Chutney spices.
  • Cook over low heat for about 15 minutes to thicken the sauce.
  • Let it cool.

Prepare the Fish

  • In a BOWL, mix garlic, herbs, Pwason Griye spices, and 2 tbsp oil.
  • Add chili (optional) and salt to taste. Mix well.
  • To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  • Season the fish with salt and fill the slits with the paste.
  • Rub all sides of the fish with oil.

Grill the Fish

  • Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  • Sprinkle the plated fish with lime juice.
  • Serve pwason griye with the tamarind chutney, rice, and salad.
  • Enjoy!

Notes

[1] Alternatives:
▪ Substitute red snapper with halibut or sea bass.
▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Seychellois Pwason Griye

Seychellois Pwason Griye

Grilled fish, “Pwason Griye”, is the most popular fish dish on the Seychelles Islands, right after octopus coconut curry. The whole fish is grilled and served at the beach when family and friends come together on Sundays. Garlic, ginger, and chili peppers are key ingredients in its seasoning. Serve it with a tropical tamarind-tomato chutney.

  • 1 whole red snapper (cleaned and scaled, 2 lbs)
  • 1 cup finely chopped tomatoes
  • 2 tbsp chopped cilantro or parsley
  • 1 small onion (finely chopped)
  • 1 inch ginger (grated)
  • 2 cloves garlic (grated)
  • 1-2 lime or lemon
  • 2 tsp sugar
  • olive oil
  • salt & pepper

Optional

  • 1-4 red chili (finely chopped)

Suggested Sides

  • cooked rice
  • fresh salad of your choice

Culinary Spice Kit

  • Pouch [1] tamarind, garlic, ginger, black pepper, cinnamon, nutmeg, cloves
  • Pouch [2] cardamom, cinnamon, cloves, cumin, thyme, coriander, white pepper

Chutney

  1. In a small POT, heat 1 tbsp oil.
  2. Add onions and sugar.
  3. Cook over medium heat for 5 minutes. Stir frequently.
  4. Add tomatoes, salt to taste, and Pwason Griye [1] spices.
  5. Cook over slow heat for about 15 minutes to thicken the sauce.
  6. Let cool.

Paste

  1. In a BOWL, mix garlic, ginger, herbs, Pwason Griye [2] spices, and 1 tbsp oil.
  2. Add chili (optional) and salt to taste. Mix well.
  3. To prepare the fish, cut 3-inch-long parallel deep slits on each side of the fish, each about 1 inch apart.
  4. Season the fish with salt and fill the slits with the paste.
  5. Rub all sides of the fish with oil.
  6. Grill the fish over medium heat for about 20 minutes until it’s cooked. Turn the fish halfway.

Serve 

  1. Sprinkle plated fish with lime juice.
  2. Serve it with rice, chutney, and salad.
  3. Enjoy!

▪ Substitute red snapper with halibut or sea bass.

▪ Substitute the whole fish with 1 lb fish filet, marinated in the paste for 1 hour.

 

18
May, 2020
Georgian Badrijani

Georgian Badrijani

How to cook 34 authentic global recipes without tedious planning.
Georgian Badrijani

Badrijani

SpiceBreeze
The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has a secret recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily diet. Enjoy this rich eggplant-walnut dish with an exotic spice blend.
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Shopping list

  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice

You might have

  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt

Optional

  • 2 tbsp cilantro chopped
  • 1 onion chopped
  • 8 oz  prosciutto or other thin ham 
  • 1 cup pomegranate seeds

Culinary Spice Kit

  • Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)

Instructions
 

Prepare

  • In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, press water out, and pat dry.

Walnut Paste

  • In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  • Gradually add water (up to 1/2 cup) to create a thick spread.
  • Season with about half of the Badrijani spices and salt to taste.

Optional

  • Add raw or fried onions. Mix well.

Cook

  • In a PAN, heat oil over medium heat.
  • Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

  • Spread walnut paste on each eggplant slice.
  • Serve badrijani with fresh bread.
  • Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
  • Enjoy!

Notes

  • Substitute walnuts with pecan or other nuts.
  • Substitute eggplants with four zucchini.
  • Without a food processor:
    Use a store-bought nut butter.
  • For badrijani rolls:
    Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
23
Apr, 2020
Mexican Fajitas

Mexican Fajitas

How to cook 34 authentic global recipes without tedious planning.
Mexican Fajitas

Mexican Fajitas

SpiceBreeze
Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
  • 2 green bell peppers: halved & sliced
  • 2 red bell peppers halved & sliced
  • 2 large onions halved & sliced
  • 2 cloves garlic chopped
  • 2-3 limes or lemons
  • olive oil
  • salt & pepper

Suggested Side

  • 12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

  • Pouch [1] Smoked paprika, cumin, white pepper, oregano
  • Pouch [2] Jalapeño pepper

Instructions
 

Marinade

  • In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
  • Cover and let marinate for 2-24 hours in the fridge.

Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
  • Transfer them to a BOWL and set aside.

Fry Meat

  • In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.

Serve

  • Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
  • Enjoy!

Notes

▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.
▪ Substitute meat with zucchini or eggplant.
▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.
Tip: Quickly reheat the tortillas in a PAN without oil.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Apr, 2020
Bibimbap

Korean Bibimbap

How to cook 34 authentic global recipes without tedious planning.
Korean Bibimbap

Korean Bibimbap

SpiceBreeze
Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.
Share Pin Print
Cuisine Korean
Servings 3

Ingredients
  

Shopping List

  • 1 lb sirloin steak thinly sliced
  • 18 oz vegetables for instance:
  • 1/3 mung bean sprouts
  • 1/3 spinach and
  • 1/3 thinly cut vegetables*
  • 3-4 sunny-side-up eggs
  • 6 cups cooked rice
  • 2 cups sesame seeds
  • 6-12 cloves garlic grated
  • soy sauce or tamari**)
  • honey, agave syrup, or sugar
  • oil sesame oil recommended

Culinary Spice Kit

  • Pouch [1] Red miso (fermented soybeans and salt), Shiitake mushroom
  • Pouch [2] Korean chili pepper flakes

Optional: Kimchi

  • 1 head Napa cabbage sliced into 1/2 inch strips
  • 1 bunch green onions finely sliced
  • 1 inch ginger grated
  • 3 cloves garlic grated (or up to 1/2 head to taste)
  • agave syrup, honey, or sugar optional, to taste (recommended 1 tsp per lb)

Instructions
 

Marinade

  • In a CONTAINER, mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated garlic, 1 tbsp sesame seeds, and 1 tbsp oil.
  • Add meat. Mix well.
  • Cover and let marinate in the fridge overnight.

Bibimbap sauce

  • In a small BOWL, mix 1/8 cup of water, 1 tbsp sesame seeds, 1/2 tbsp honey, Bibimbap [1] spices, 2 tsp soy sauce, and 2 tbsp oil.
  • Add to taste: garlic, Bibimbap [2] spices, more soy sauce.

Fry toppings

  • In a PAN, fry each vegetable separate quickly until soft over medium heat in 1 tbsp oil, 1 tsp sesame seeds, salt to taste, and 1 tsp grated garlic.
  • Set aside.
  • Repeat with the meat but without sesame seeds and garlic.

Serve

  • Arrange all toppings on a large serving dish.
  • Serve eggs, rice, sauce, and remaining sesame seeds separately.
  • To assemble, fill a bowl with a cup of rice.
  • Arrange toppings and sprinkle with sesame seeds.
  • Drizzle with sauce. Place egg on top.
  • Dig in and enjoy!

Optional: Kimchi

  • In a CONTAINER, place the cabbage and toss with salt (2 tbsp per lb).
  • Add a bit of water to just cover the cabbage.
  • Cover. Let sit overnight at room temperature.
  • Drain the liquid into a CONTAINER. Save for later.
  • Rinse and squeeze out excess water.
  • In a BOWL, mix ginger, garlic, syrup (optional), and Bibimbap [2] spices to taste.
  • Add green onions and cabbage. Mix very well.
  • In a small CONTAINER, press kimchi into it and cover with the saved liquid.

Notes

* Zucchini, carrots, cabbage, radish, bell pepper, bok choy, cucumber, mushrooms, onions, broccoli.
▪ Substitute beef with chicken breasts or thighs.
▪ Substitute meat protein with portabello mushrooms and black rice instead of white rice. Add marinade after the mushrooms are fried.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.