Lebanese Batata Chap

Lebanese Batata Chap


Lebanese Batata Chap

Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Hands-on Time 30 mins
Course Main Course
Cuisine Lebanese
Servings 3


  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper


  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves



  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.


  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.


  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.


  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!


  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh
Keyword allspice, cinnamon, cloves, nutmeg
Italian Vellutata

Italian Vellutata


Italian Vellutata

Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
Hands-on Time 30 mins
Course Main Course
Cuisine Italian
Servings 3


  • 1/2 lb sirloin steak or chicken breast thinly sliced
  • 2 lb cauliflower roughly chopped
  • 1 large potato diced
  • 1 medium onion chopped
  • 8 oz mushrooms diced or sliced
  • 4 cups vegetable broth
  • 2 tbsp heavy cream
  • olive oil
  • salt & pepper

Vellutata Culinary Spice Kit

  • Porcini mushrooms, garlic, tarragon, chives



  • In a POT, heat 2 tbsp oil over medium heat.
  • Add the onion and fry until they turn brown.
  • Add the cauliflower and potato.
  • Season with salt & pepper to taste. Fry for about 5 minutes.
  • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
  • Cook for 10 minutes. Let it cool a bit.
  • Transfer the soup to a BLENDER.
  • Blend it until smooth. Return the soup to the POT.
  • Add the cream. Adjust salt & pepper.
  • Mix well. Cook for 5 minutes without lid.


  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
  • Take the meat out and set aside.
  • Add the mushrooms. Fry until they are soft.
  • Add the Vellutata spices and salt to taste. Mix well.
  • Return the meat. Cook for 2 minutes, stirring frequently.


  • Serve the cream in bowls topped with the mushroom sauce. Enjoy!


  • Omit the meat.
  • Substitute cauliflower with zucchini.
  • Substitute heavy cream with sour cream.
  • Substitute mushrooms with leek or green asparagus
Alternative Recipe
  • Substitute the soup with cooked pasta.
  • Add 1 cup of heavy cream with the Vellutata spices to the sauce.
Keyword chives, porcini mushroom, tarragon
Sabzi Polo Mahi

Persian Sabzi Polo Mahi


Sabzi Polo Mahi

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3


  • 1 lb fish fillet of your choice (*)
  • 1.5 cups basmati rice
  • 1 cup chopped herbs (**)
  • 1 green onion finely sliced
  • 1 egg whisked
  • 1/2 cup flour
  • 1 lemon for juice
  • salt & pepper
  • vegetable oil

Sabzi Polo Culinary Spice Kit

  • [1] Fenugreek leaves
  • [2] Turmeric, cumin, coriander, garlic



  • Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
  • In a POT, bring 4 cups of water to a boil.
  • Add rice and salt to taste.
  • Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
  • Add onions, herbs, and Sabzi Polo [1] spices.
  • In the same POT, add 1/4 cup of oil.
  • Add the rice-herb-mix in the form of a cone.
  • Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
  • Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.


  • Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
  • Add salt and pepper to taste.
  • Place egg and flour each on a PLATE.
  • Cover all sides of the fish in the egg then in the flour.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry fish on both sides until cooked and golden.


  • Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!


(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.
  • Substitute fish with poultry breast. Cut it lengthwise.
  • Optionally, fry the fish without egg and flour.
Keyword methi, turmeric
Taiwanese Tea Eggs

Taiwanese Tea Eggs


Taiwanese Tea Eggs

Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
Hands-on Time 30 mins
Course Snack
Cuisine Taiwanese
Servings 6


  • 12 eggs washed
  • 4 bags black tea
  • 1/2 cup soy sauce or tamari
  • 2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)


Step 1

  • Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

  • In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
  • Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
  • Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

  • Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
  • Optionally, reheat eggs in the liquid, not in the microwave.
  • Serve the eggs cold or warm.
  • Enjoy!
Keyword Sichuan pepper, star anise

Chocolate Rose Dessert

Chocolate Rose Dessert

Romantic indulgence doesn’t have to be limited to Valentines Day. Treat yourself and your love with a special dessert on any day of the year with this easy recipe and our chocolate rose dessert culinary spice kit.

Chocolate Rose Dessert Culinary Spice Kit Ingredients
  • Dark intense Valrhonna cocoa powder from France 
  • Rosebud powder
Dry Dough Ingredients

1/4 cup flour

1/8 cup sugar

1/2 tsp baking powder

2 tsp from the chocolate rose blend

Wet Dough Ingredients

1/8 cup milk

1/2 tbsp butter, melted

Ingredients for Topping

1/8 cup sugar

remaining chocoloate rose blend

pinch of salt

1/3 cup of water

Preparing the Dough

In a BOWL, mix the dry dough ingredients.

Add the wet dough ingredients.

Knead well.


Preparing the Forms

Distribute the dough into two or four cupcake forms, depending on the size of the forms, or heart shaped baking forms.

Mix the ingredients for the topping and sprinkle the mixture over the dough in the forms.

Pour the water equally on top of all forms.


Bake in the oven at 350° F for 30 minutes.


Serve warm.

Optionally, add vanilla ice cream or raspberry or strawberry sauce.

Chocolate Rose Nut Pudding

Dry Ingredients

1/3 cup sugar

2 tbsp starch*

1 pouch chocolate rose blend

a pinch of salt


* We recommend tapioca flour or arrowroot powder for a change. However, corn starch works too.

Wet Ingredients

1 cup of milk

1 egg yolk, slightly beaten

Other Ingredients

1/2 tbsp butter

1/8 cup chopped nuts**


** We recommend hazelnuts or walnuts. You may choose any other nuts of your liking.


In a small POT, add and mix all dry ingredients.

Stir in the wet ingredients.

Stirring constantly, cook over medium heat until the mixture comes to a boil.

Turn heat to low. Stirring constantly, cook over low heat for 1 minute.

Remove from the heat and stir in the butter. 

Pour pudding into 2 serving cups.

Sprinkle with chopped nuts to taste.

Cover and let cool. Transfer the cups to the fridge until serving.


Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande


Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
Hands-on Time 30 mins
Course Main Course
Cuisine Belgian
Servings 3


  • 1.5 lb stew beef cubed
  • 2 slices bacon (optional) cut into strips
  • 3 medium onions finely sliced
  • 1.5 cups dark ale preferably Belgian
  • 2 cups stock or broth preferably beef
  • 2 tsp brown sugar
  • 1 tbsp red wine vinegar
  • 2 tbsp flour
  • oil
  • salt & pepper

Carbonnade Culinary Spice Kit

  • Parsley, garlic, mustard, thyme, allspice, bay leaves

Suggested Sides

  • French fries, boiled or mashed potatoes
  • Slices of (ginger-) bread with mustard
  • Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
  • Salad with Belgian endives and apples


  • Season the meat with salt & pepper to taste.
  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Fry the bacon until browned.
  • Take the bacon out and set it aside.
  • Fry the meat over high heat until all sides are brown. Don’t prick the meat.
  • Take the meat out and set it aside.
  • Fry the onions until translucent.
  • Add the sugar. Mix well.
  • Let it cook until the onions start to caramelize.
  • Return the meat and bacon. Mix well.
  • Sprinkle with flour.
  • Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
  • Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
  • Turn off. Let rest for 15 minutes.
  • Serve carbonnade with your preferred sides.
  • Enjoy!


  • Substitute the beef with lamb, pork, or chicken.
  • Omit the bacon.
  • Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.
Keyword allspice, bay leaves, mustard, parsley, thyme