Indian Tandoori

Indian Tandoori

 

Indian Tandoori

Indian Tandoori

SpiceBreeze
Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
 
hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

  • 3 cloves garlic grated
  • 1.5 inch ginger grated
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 1 lemon for juice

Dairy

  • 2/3 cup yogurt plain

Packaged Goods/Staples

  • 12 skewers *)
  • salt
  • oil

Tandoori Culinary Spice Kit

  • [1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
  • [2] Chili flakes

Suggested Sides

  • 2 cups basmati rice cooked or steamed

Instructions
 

Marinade

  • In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
  • Coat chicken with the marinade.
  • Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

  • In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.

Bake

  • Preheat OVEN to 425°F.
  • Thread chicken onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
  • Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
▪ Substitute cilantro with parsley.
▪ Substitute rice with naan or chapati bread.
 
Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

 

Maghrebi Chermoula Tagine

Maghrebi Chermoula Tagine

SpiceBreeze
Chermoula is an aromatic marinade from North Africa. It's popular in the Maghrebi countries from Tunisia to Morocco. With its base of fresh herbs it's similar to South American chimichurri. It's mainly used in slow cooked tagines with fish or chicken. Alternatively, try it as a seasoning on grilled meat, fish, or vegetables.
 
hands-on time 30 mins
Course Main Course
Cuisine Algerian, Libyan, Moroccan, Tunesian
Servings 3

Ingredients
  

Protein

  • 1.5 lbs fish filet * for instance: salmon, halibut, sea bass, or red snapper

Fresh Produce

  • 6 tbsp finely chopped herbs: cilantro and parsley 50:50 **
  • 1 clove garlic grated
  • 3 tbsp lemon juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chermoula Culinary Spice Kit

  • Paprika, cumin, garlic, tangerine peel

Optional

  • harissa chili paste or fresh chopped chilies

Suggested Sides

  • fresh bread
  • finely chopped tomatoes + cucumbers
  • carrot, potato, or couscous salad ****

Instructions
 

Prepare chermoula

  • Mix herbs, garlic, lemon juice, 3 tbsp oil, and Chermoula spices.
  • Optionally, add chilies to taste.

Marinate

  • Spread a thin layer of oil on the bottom of a BAKING DISH.
  • Place the fish * (skin-side down) in the BAKING DISH.
  • Season it with salt & pepper to taste.
  • Coat it evenly with chermoula.
  • Cover it with aluminum foil.
  • Let it marinate in the fridge for 30 minutes to 2 hours.

Bake

  • Preheat the OVEN to 300°F. ***
  • Bake the fish for 15-20 minutes (for the meat: 1-2 hours), until it's cooked through.

Easier alternative (instead of marinate and bake):

  • Season chermoula with salt & pepper to taste.
  • Spread it over grilled fish, meat, or vegetables.
  • Enjoy!

Notes

* Substitute with 2 lbs chicken legs or lamb chops.
** If necessary, substitute cilantro with parsley.
*** Optionally, add carrots and/or bell pepper slices on top of the fish or chicken.
**** Couscous salad
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

 

Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

SpiceBreeze
This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.
hands-on time 30 mins
Course Main Course
Cuisine Polish
Servings 3

Ingredients
  

Protein

  • 9 oz tortellini mushroom or meat

Fresh Produce

  • 1 lemon
  • fresh chives dill, or sprouts (optional for garnish)

Dairy

  • sour cream optional

Packaged Goods/Staples

  • 1 jar pickled beetroots 16 oz, sliced
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms sliced
  • 0.25 cup vinegar apple cider or wine
  • salt

Barszcz Culinary Spice Kit

  • Allspice garlic, black pepper, marjoram, cinnamon, star anise, cloves

Suggested Sides

  • dark rye bread or baguette

Instructions
 

Prepare

  • In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  • In a large POT, bring broth to a boil.
  • Turn heat off. Stir in mushrooms.
  • Let mushrooms rest for 30 minutes.
  • Bring broth to a boil again.
  • Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  • Add the reserved beetroot liquid.
  • Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  • Cook for 5 minutes.
  • Drain soup through a fine-mesh SIEVE.

Tortellini

  • Cook tortellini according to package instructions.

Serve

  • Place tortellini on soup plates and then fill plates with the soup.
  • Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  • Enjoy!

Notes

  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
Variant 1
Skip step 9 and leave the vegetables in the soup.
Variant 2
Skip step 9 and puree the vegetables in the soup with a hand blender.
Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

 

Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

SpiceBreeze
Khoresh Gheimeh is a traditional Persian dish, a unique combination of fries over a lentil stew. The key flavor ingredient is dried Omani, or black lime, with its distinct flavor paired with holiday spices like cinnamon, cardamom, and nutmeg. Omani limes are usually added in whole and cooked for hours. This spice blend includes ground Omani limes for a delicious weeknight dinner.
hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1/2 lb lamb or beef stew
  • 1 cup red lentils

Fresh Produce

  • 1 lb potatoes cut into fries
  • 2 onions chopped
  • 4 cloves garlic grated

Packaged Goods/Staples

  • 5 cups broth
  • 1 cup tomato puree not flavored
  • 3 cups boiled or steamed rice
  • oil
  • salt & pepper

Gheimeh Culinary Spice Kit

  • Omani limes, cinnamon, cumin, turmeric, black pepper, cardamom, white pepper, nutmeg

Instructions
 

Fries

  • Preheat OVEN to 400°F.
  • In a BOWL, mix potatoes with 2 tbsp oil and salt to taste.
  • Place potatoes in one layer on a non-stick BAKING SHEET.
  • Bake in OVEN for 20-30 minutes until they become crisp and golden. Turn midway.

Lentils

  • In a PAN, heat 2 tbsp oil.
  • Fry onions over medium heat until they turn golden. Add garlic. Stir-fry for 1 minute.
  • Add meat. Season with salt & pepper to taste. Stir-fry for about 2-3 minutes.
  • Add broth, tomato puree, Gheimeh spices, and salt & pepper to taste. Cover.
  • Bring to a boil. Cook over low heat until the meat is almost tender.
  • Add lentils and adjust salt.
  • Cook for about 20 minutes until all ingredients are tender.

Serve

  • Serve lentils over rice and top with fries.
  • Enjoy!

Notes

  • Omit the meat and cook the broth for 15 minutes before adding the lentils.
  • Substitute lentils with yellow split peas. Soak them in water overnight and add about 10 minutes to the cooking time.
  • Substitute potatoes with frozen fries. 
Cambodian Samlar machu

Cambodian Samlar Machu

 

Cambodian Samlar machu

Cambodian Samlar Machu

SpiceBreeze
Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The addition of tamarind and lime in combination with fish sauce creates a slightly sour-salt note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.
hands-on time 30 mins
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)

Fresh Produce

  • 4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
  • 2 shallots finely chopped
  • 4 cloves garlic finely chopped or grated
  • 1 lime or lemon for juice

Packaged Goods/Staples

  • 2-4 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • oil
  • salt & pepper

Samlar Machu Culinary Spice Kit

  • Lemongrass, tamarind, galangal, turmeric, chili, makrut lime

Optional

  • fish sauce or anchovy paste to taste
  • fresh chili pepper thinly sliced

Suggested Sides

  • 3 cups steamed or boiled rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Stir fry shallots until translucent.
  • Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
  • Add 2 cups of broth, soy sauce, and salt and pepper to taste.
  • If you prefer a soup, add the remaining broth as well.
  • Optionally, add fresh chili, and fish sauce or anchovy paste.
  • Bring to a boil.
  • Turn heat to medium-low and cook for 10 minutes.
  • Add vegetables.
  • Continue to cook for about 10 minutes until all ingredients are tender.
  • Adjust seasoning to taste with lime juice and salt and pepper.
  • Serve soup and rice in separate bowls.
  • Enjoy!

Notes

Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.
French Quiche Lorraine

Quiche – A Classic French Pie

Quiche - A Classic French Pie

A Hearty Traditional Meal with a Long History

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A classic French dish, the quiche Lorraine is a favorite to many. This French tart is now known for its delicious filling with cheese. However, originally, the dish contained no cheese at all.

Birthplace of The Quiche Lorraine

Lorraine, a region in northeastern France, was the birthplace of the famous quiche Lorraine. This region shares a border with Belgium, Luxembourg, and Germany. There are many historical sites in the area from both war and industry. Mixed into the historical sites are beautiful natural wonders.

Scenic prairies with rolling hills, lakes, and rivers cover the landscape of Lorraine. Within the old capital, Nancy, there are renowned 18th-century baroque buildings and squares. Lorraine is also home to the charming Vosges Mountains, famed for their natural warm water springs.

In addition, the cuisine boasts classic French dishes like Macarons de Nancy, Potée Lorraine, and Pâté Lorrain.

French Lorraine
French Cheese Market

Rich French Cheeses

The authentic quiche was made with cream, eggs, and pork fat. It wasn’t until later on, that cheese became a staple ingredient in any quiche. 

With 1,200 varieties of cheese in today’s France, the country is known for its traditional cheeses.

The French enjoy cheese boards in restaurants and cheese with wine, making cheese a staple in the French diet. A few popular ones are Camembert, Brie, and Bleu d’Auvergne. The French cheeses are also categorized into 7 different families: Fresh cheese, Blue-Veined, Hard, Semi-Hard, Processed Cheese, Soft-Ripened, and Chevre.

In every region of France, a unique type of cheese is produced and consumed. Due to the abundance of cheeses, many French dishes require cheese in their recipe.

Delicious Cheese & Flaky Crust

Common fillings of the original quiche Lorraine include bacon, gruyere cheese, onion, and nutmeg. The dish ties all of these ingredients together into a deliciously flaky pie. 

From the ingredients, it is no wonder why the quiche Lorraine is the most popular quiche dish. Try our SpiceBreeze recipe for Quiche Lorraine! It contains many options to adapt it to your taste or to make it every time a bit different: add zucchini, pumpkin, spinach, or kale,  different kinds of ham or bacon, and, of course, different kind of cheese (mild to sharp). There are so many possibilities!

Nutmeg can be found as a common ingredient in quiche recipes. Our SpiceBreeze Quiche Lorraine recipe introduces you to a precious alternative: Mace is a bit finer than nutmeg and not as sweet.

Nutmeg's Sister Spice

Mace is a sister spice of nutmeg as they come from the seed of the Nutmeg tree. Nutmeg is the actual seed from the tree, while mace is the aril, the red lacy coating around the seed.

Mace is a popular ingredient in Northern European dishes and often used in Indian curry.

This mace has no relation to the pepper spray of the same name.

nutmeg with mace

Homemade Almond Crust

Lovers of the quiche Lorraine boast of its creamy and buttery taste. The flaky crust plays an essential role.

We suggest to try a homemade crust. It tastes so much better than prepackaged pies. And it sounds harder than it is. Our recipe is foolproof and doesn’t require a rolling pin or mixer.

The homemade crust from gluten free almond flour can be adapted for sweet pies as well.

A Taste of French Cuisine

Fines herbes refers to a set of herbs, most importantly chervil, chives, parsley, and tarragon. 

Chives add a mild onion-like taste making the dish taste a bit stronger. Chervil, also known as French parsley, adds mild, anise-like flavor. Finally, tarragon is a leafy herb (image on the side) that has a slight licorice-like taste to it. 

This combination is especially popular in French cuisine where it is added to poultry or egg dishes, and fresh salads.

Tarragon

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